표제지
목차
연구사 7
1. 식육의 숙성 7
2. 식육의 포장 9
2.1. 진공포장 11
2.2. 가스치환포장 13
I. 서론 17
II. 재료 및 방법 19
1. 공시재료 19
2. 실험방법 20
2.1. pH, 보수력 측정 20
2.2. 전단가 및 조직적 특성 측정 20
2.3. 육색 측정 21
2.4. 휘발성염기태 질소화합물(VBN), 지방산패도(TBARS) 측정 21
2.5. 미생물수 측정 22
2.6. 관능평가 23
2.7. 통계처리 23
III. 결과 24
1. pH, 보수력, 전단가 24
2. 조직적 특성 24
3. 육색 27
4. 지방산패도(TBARS), 휘발성염기태 질소화합물(VBN) 27
5. 미생물수 30
6. 관능평가 32
IV. 고찰 34
V. 결론 39
VI. 참고문헌 40
국문초록 54
ABSTRACT 55
Table 1. Effects of packaging method on the pH, WHC, and shear force of low-grade beef during aging at 4℃ 25
Table 2. Effects of packaging method on the texture properties of low-grade beef during aging at 4℃ 26
Table 3. Effects of packaging method on the meat color of low-grade beef during aging at 4℃ 28
Table 4. Effect of packaging method on the TBARS (㎎ malonaldehyde/㎏ sample) of low-grade beef during aging at 4℃ 29
Table 5. Effects of packaging method on the VBN of low-grade beef during aging at 4℃ 30
Table 6. Effects of packaging method on the microorganisms of low-grade beef during aging at 4℃ 31
Table 7. Effects of packaging method on the sensory evaluation of low-grade beef during aging at 4℃ 32