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| Quality changes of Tenderize Beef during Storage |
| Hao Hui-min;Ren Fa-zheng;Hu Chang-li;Liu Wen-hua;Xing Bao-kui |
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Abstract In this study,samples of beef muscles(Haunch)by solution composed of papain were packed under varying modified atmosphere con-ditions(O235～70%、CO2 20～55%、N2 10%)and vacuum packaging,were stored at 0～4℃.Meat samples were measured by microbial changes,shear force value,color difference,weight loss,pH,total volatile basic nitrogen and tenderness,and analyzed their different during Chill Storage.The results inferred that the modified atmosphere at level of 45% O2 and 45% CO2 and 10% N2 which packaged the best quality of tenderize beef.
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2006, Vol. 20 
