This research was conducted to estimate the effect of packaging methods on the color and taste-related precursors in Hanwoo (Korean cattle) beef during aging. Following packaging with vacuum (VACP), low oxygen-modified atmosphere (LOMAP; 0% O2/20% CO2/80% N2) or vacuum skin+LOMAP (VSP+LOMAP), the loins and top rounds were aged at 2℃ for 14 days and lipid oxidation (TBARS content), surface color, glucose and lactate contents were measured. TBARS and glucose contents were not different by packaging methods in both loins and top rounds. The a* (redness), b* (yellowness) and C* (chroma) values were higher (p<0.05) in VACP-aged beef as compared to the other beef. Lactate content was significantly higher (p<0.05) in both LOMAP- and VSP+LOMAP-aged beef than in VACP-aged beef at day 14 of aging. These findings suggested that VACP was the most effective in maintaining color stability but LOMAP was more effective in maintenance of some taste-related precursor compared to VACP.

• 강선문(농촌진흥청 국립축산과학원 축산물이용과) | Sun Moon Kang
• 강근호(농촌진흥청 국립축산과학원 축산물이용과) | Geun-Ho Kang
• 성필남(농촌진흥청 국립축산과학원 축산물이용과) | Pil-Nam Seong
• 김영춘(농촌진흥청 국립축산과학원 축산물이용과) | Young-Chun Kim
• 박범영(농촌진흥청 국립축산과학원 축산물이용과) | Beom-Young Park
• 조수현(농촌진흥청 국립축산과학원 축산물이용과) | Soo-Hyun Cho Corresponding author