Effect of Different Treatment Methods on the Storage Quality of Chilled Fresh Beef
The effects of different treatment methods on the quality of chilled beef were studied.Fresh beef was packaged in blank group,air-conditioned group,Nisin group and low temperature plasma group respectively,and refrigerated at 4℃.The juice loss rate,pH value,chroma value,total number of colonies,texture and sensory evaluation of beef were measured every 24 hours,and the changes of each index of beef with different treatment methods were analyzed.The quality of beef in the low temperature plasma treatment group decreased at the late storage stage,but the total number of colonies did not exceed 6log CFU/g(the upper limit),and the sensory evaluation was poor.The quality of beef in the air-conditioning group was always at a higher level,but the number of colonies increased sharply on the 7th day,approaching 6log CFU/g,which extended the storage time compared with the blank group.Although the total number of bacterial colonies of beef in Nisin group was not exceeded,the meat quality became hard and the color became darker.The result reflects air conditioning treatment can prolong the storage time of beef and maintain good sensory quality at the same time.
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