›› 2018, Vol. 45 ›› Issue (4): 1106-1113.doi: 10.16431/j.cnki.1671-7236.2018.04.034

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Study on Freshness Changes of Retailed Hot Fresh Beef at Different Storage Temperature

HUANG Caiyan1, SUN Baozhong2, HAN Ling1, YU Qunli1, CAO Hui3, HAN Guangxing4   

  1. 1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China;
    2. Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
    3. Limited liability company of Qinbao animal husbandry Shanxi Province, Baoji 721000, China;
    4. Shandong Lorain Corporation Co., Ltd., Linyi 276600, China
  • Received:2017-08-01 Online:2018-04-20 Published:2018-04-25

Abstract:

In order to investigate the freshness changes of retailed hot fresh beef at different storage temperature,Four Jinjiang cattle was selected and the longissimus dorsi were placed at 5,15,25 and 35℃ with relative humidity (RH) 80%.The change of pH,L*,a*,b*,aerobic plate count,thiobarbituric acid reactive substances (TBARS),total volatile basic and nitrogen(TVB-N) value during different storage time (0,6,12,24,48,72,96 and 120 h) were analyzed.The results showed that,with the extension of storage time,the pH was decreased first and increased later.L*,a* and b* values were increased first and decreased later,the number of aerobic plate count,TBARS and TVB-N values all increased during the whole storage period at the diffident storage temperature,and the higher the storage temperature,the faster the variation trend of the related indexes would be.In conclusion,in order to ensure the freshness and safety of the retailed hot fresh beef,the shelf life of fresh beef placed at 5,15,25 and 35℃ should not be exceed 96,72,24 and 12 h,respectively.

Key words: different storage temperature; retail; hot fresh beef; freshness

CLC Number: