Effects of Ultrasonic and Modified Atmosphere Packing on Preservation of Chilling Beef

Abstract

Abstract: In this paper, quality of chilling beef was evaluated after processing with bacteria reducing methods by ultraviolet radiation, ultrasonic and modified atmosphere packing. All detecting items for these samples processed covered color, extracting, pH, holding water capacity, ratio of cooked loss, TVB-N, colony-forming unit and coliform bacteria. At 0￣4℃, the results of the seventh group (mixture gases rate: CO2:O2:N2=2:1:1) indicated that the formula had the longest storage time of 22d for chilling beef among the whole groups. Moreover, the tenderness of beef with ultrasonic processing was improved in comparison with blank groups.

Key words: chilling beef, ultrasonic, modified stmosphere packing, preservation

ZHU Qiu-Jin, LUO Ai-Ping, LIN Guo-Hu, LONG An-Xi, CHEN Li, YI Sheng-Long, LI Zu-Ming. Effects of Ultrasonic and Modified Atmosphere Packing on Preservation of Chilling Beef[J]. FOOD SCIENCE, 2006, 27(1): 240-246.

[1]	SUN Zongbao, Wang Tianzhen, Zou Xiaobo, LIU Yuan, Liang Liming, LI Junkui, Liu Xiaoyu. Discrimination between Raw and Restructured Beef Steak Using Hyperspectral and Ultrasound Imaging [J]. FOOD SCIENCE, 2021, 42(8): 257-263.
[2]	CAO Xuehui, WANG Zhenni, BAI Ge, ZHU Danshi, LÜ Changxin. Effect of Ultrasound on Freezing Characteristics of Fruits with Different Porosities [J]. FOOD SCIENCE, 2021, 42(7): 128-133.
[3]	ZHAO Xinxin, NING Ming, ZHANG Qin, CAI Wenchao, SHAN Chunhui, TANG Fengxian. Isolation and Identification of Pathogenic Microorganisms Causing Postharvest Spoilage in Hami Melons [J]. FOOD SCIENCE, 2021, 42(6): 325-335.
[4]	QIN Dandan, WU Qiong, BAI Yang, CAO Huixin, LIU Menglin. Preparation of Auricularia auricular Polysaccharide/Chitosan Edible Composite Film and Its Preservative Effect on Fresh Beef [J]. FOOD SCIENCE, 2021, 42(5): 246-251.
[5]	ZHONG Qiang, DONG Chunhui, HUANG Zhibo, BAO Luying, XIA Xiufang. Recent Progress in the Preservation Mechanism of Acidic Electrolyzed Water and Its Application in the Preservation of Aquatic Products [J]. FOOD SCIENCE, 2021, 42(5): 288-295.
[6]	ZHU Wenhui, HUAN Haizhen, LI Yue, BU Ying, LI Xuepeng, LI Jianrong. Effect of Ultrasound-Assisted Thawing on Protein Oxidation and Quality of Frozen Jumbo Squid (Dosidicus gigas) [J]. FOOD SCIENCE, 2021, 42(5): 68-76.
[7]	LIU Meng, GAO Haiyan, FANG Xiangjun, WU Weijie, CHEN Hangjun, LIU Ruiling. Optimization of Ultrasonic-Microwave Assisted Extraction of Phenolic Acids from Chinese Bayberries (Morella rubra Sieb. et Zucc) of Different Maturities and a Comparative Study of Their Antioxidant Activities [J]. FOOD SCIENCE, 2021, 42(3): 112-120.
[8]	WU Yutong, ZHANG Chao, CHEN Qian, KONG Baohua. Changes in Quality and Water Distribution of Pork Dumpling Filler Subjected to Ultrasound-Assisted Immersion Freezing during Frozen Storage [J]. FOOD SCIENCE, 2021, 42(3): 128-135.
[9]	ZHANG Tiantian, CHEN Qiming, ZHAO Liming, JIANG Shuwen, CHEN Tao. Analyzing the Properties of Bio-based Polybutyrolactam Sausage Casing [J]. FOOD SCIENCE, 2021, 42(3): 236-242.
[10]	LIU Rong, CUI Yuanyuan. Effect of UV-C Irradiation and Chitosan Coating on Preserving the Quality of Fresh-Cut Chinese Yam [J]. FOOD SCIENCE, 2021, 42(3): 289-295.
[11]	MAO Zhijuan, ZHANG Kunming, HUANG Yongchun, GUO Yan, YANG Feng, REN Xian’e, AI Shuo. Ultrasonic-assisted Preparation and Stability Evaluation of W/O Emulsion Containing Chitosan [J]. FOOD SCIENCE, 2021, 42(2): 8-16.
[12]	ZENG Shixian, ZHAO Xiaoling, ZUO Jinhua, YAN Zhicheng, SHI Junyan, WANG Qing, CUI Jingchun, SUI Yuan. Effect of Kojic Acid Treatment on Postharvest Browning of Baby Cabbages [J]. FOOD SCIENCE, 2021, 42(17): 241-247.
[13]	ZHANG Shuwen, Eman Saad RAGAB, ZHANG Yumeng, WANG Tong, PANG Xiaoyang, LU Jing, JIANG Shilong, LENG Youbin, LÜ Jiaping. Sonication Improves Physicochemical Properties of Goat Milk and Rheological Properties of Rennet-Induced Goat Milk Gel [J]. FOOD SCIENCE, 2021, 42(17): 84-90.
[14]	YE Shuang, CHEN Cong, GAO Hong, FAN Xiuzhi, YIN Chaomin, YAO Fen, FENG Cuiping, SHI Defang. Effect of Gamma Irradiation on Water Properties and Physicochemical Indexes of Lentinus edodes during Postharvest Storage [J]. FOOD SCIENCE, 2021, 42(17): 91-97.
[15]	CHEN Lei, HUANG Jie, YANG Rui, ZHOU Zhongyu, BI Xiufang, LIU Xiaocui. Preservation Effect of Ozone Treatment Combined with Modified Atmosphere Packaging on Moso Bamboo Shoots [J]. FOOD SCIENCE, 2021, 42(15): 200-205.

Effects of Ultrasonic and Modified Atmosphere Packing on Preservation of Chilling Beef

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments