Abstract
The effects of ultraviolet (UV) radiation on the physicochemical characteristics of Korean native cattle (Hanwoo) beef with regards to shelf life were investigated in this research. The Hanwoo beef was exposed to UV radiation (4.5 mW s/cm2) for 0, 5, 10, 15, and 20 min. The results showed no differences in physicochemical parameters such as pH, drip loss, and shear force for all of the beef samples that were treated during storage. Lightness (L* value) and yellowness (b* value) did increase during storage. The redness (a* value) of all of the Hanwoo beef tended to increase until day 6 of storage, but then decreased afterward. The non-radiated beef had higher L*, a*, and b* values than UV-radiated Hanwoo beef. Furthermore, the UV-radiated beef showed significantly higher thiobarbituric acid values during storage as compared to those of non-radiated beef. No differences in the volatile basic nitrogen values in any of the beef samples were observed during storage. The sensory evaluation also showed no significant differences between the UV radiation treatments. The results verified that the physicochemical characteristics of beef were not significantly affected by UV radiation treatments.
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