This study was conducted to analyze the microbiological contamination status of raw beef distributed in Korea, and evaluate the suitability of current aerobic plate count (APC) guidelines. We analyzed five years (2010-2014) of microbiological monitoring data obtained from the Ministry of Food and Dr...
This study was conducted to analyze the microbiological contamination status of raw beef distributed in Korea, and evaluate the suitability of current aerobic plate count (APC) guidelines. We analyzed five years (2010-2014) of microbiological monitoring data obtained from the Ministry of Food and Drug Safety and investigated the microbiological status of raw beef collected from meat packing centers and meat shops in the Seoul/Gyeonggi, Gangwon, and Chungcheong regions in August 2015. From 2010-2014, most raw beef (>94%) displayed APC levels of < $1.0{\times}10^6CFU/g$. However, raw beef samples collected from all three regions in August 2015 had comparatively higher APC levels than those reported in previous years. To evaluate the relationship between the APC level and quality, changes in beef loin were evaluated during cold storage for 15 days at $4^{\circ}C$. On day 11, the mean APC level ($4.7{\times}10^6CFU/g$) conformed to current guidelines in Korea ($1.0{\times}10^7CFU/g$) and the pH value was 5.82. However, the sensory evaluation score for color and overall acceptability was under 3.0, meaning that the beef loin was not acceptable for eating. These results suggest that current APC guideline for raw beef should be lowered to $1.0{\times}10^6CFU/g$ to improve both the microbiological safety and palatability of raw beef.
This study was conducted to analyze the microbiological contamination status of raw beef distributed in Korea, and evaluate the suitability of current aerobic plate count (APC) guidelines. We analyzed five years (2010-2014) of microbiological monitoring data obtained from the Ministry of Food and Drug Safety and investigated the microbiological status of raw beef collected from meat packing centers and meat shops in the Seoul/Gyeonggi, Gangwon, and Chungcheong regions in August 2015. From 2010-2014, most raw beef (>94%) displayed APC levels of < $1.0{\times}10^6CFU/g$. However, raw beef samples collected from all three regions in August 2015 had comparatively higher APC levels than those reported in previous years. To evaluate the relationship between the APC level and quality, changes in beef loin were evaluated during cold storage for 15 days at $4^{\circ}C$. On day 11, the mean APC level ($4.7{\times}10^6CFU/g$) conformed to current guidelines in Korea ($1.0{\times}10^7CFU/g$) and the pH value was 5.82. However, the sensory evaluation score for color and overall acceptability was under 3.0, meaning that the beef loin was not acceptable for eating. These results suggest that current APC guideline for raw beef should be lowered to $1.0{\times}10^6CFU/g$ to improve both the microbiological safety and palatability of raw beef.
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제안 방법
Therefore, this study was conducted to evaluate the microbiological contamination level of raw beef in Korea by analyzing MFDS surveillance results over five years (2010-2014) and monitoring microbiological contamination levels in raw beef from three regions in Korea. Furthermore, changes in beef quality and microbial levels during cold storage were determined to provide scientific evidence for changes to the APC guideline of raw beef.
To evaluate changes in beef loin quality during storage, the pH, microbiological, and sensory characteristics were investigated. Hanwoo (grade 1) beef loins (Longissimus dorsi muscles) were purchased from the local meat packing center 24 h postmortem and sliced to 1.
대상 데이터
To evaluate changes in beef loin quality during storage, the pH, microbiological, and sensory characteristics were investigated. Hanwoo (grade 1) beef loins (Longissimus dorsi muscles) were purchased from the local meat packing center 24 h postmortem and sliced to 1.5 cm thickness. Each sample was wrapped with low-density polyethylene film and stored at 4 ± 2°C for 15 d.
성능/효과
As the storage period increased, the color, aroma, and overall acceptability score of the beef loin decreased (p<0.05).
The color, aroma, drip loss, and overall acceptability of the beef loin during cold storage were evaluated, and if the color, aroma, and overall acceptability score was below 3, the meat was considered inedible. Consumers choose beef through evaluation of its sensory traits, which are used to determine meat quality as well as healthiness (Verbeke and Viaene, 1999).
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