This study investigated the effect of the simulated refrigerated distribution environment on the quality characteristics of green lettuce and ground meat. The simulated refrigerated distribution conditions were as follows: (A) the door was not opened while storing the product in the refrigerator, (B) the door was opened for 20 s every 10 min, and (C) the door was opened for 1 min every 10 min (C). In A, B, and C conditions, the bottom temperature was higher, and the average temperature and temperature deviation of the inside of the packaging box, green lettuce, and ground meat increased according to door opening time. According to simulated refrigerated distribution conditions, food qualities such as browning index, total chlorophyll content, and vitamin C content in green lettuce, moisture content, water holding capacity, and volatile basic nitrogen in ground meat were changed.

Abstract
서 론
재료 및 방법
결과 및 고찰
요 약
감사의 글
References

• 강훈석(제주대학교 식품생명공학과) | Hun-Seok Kang (Department of Food Bioengineering, Jeju National University)
• 천지연(제주대학교 식품생명공학과) | Ji-Yeon Chun (Department of Food Bioengineering, Jeju National Universi) Corresponding author