Deterioration Of Meat Quality Research Articles

The effects of kaolin, bentonite and zeolite dietary supplementation on broiler chickens meat quality during storage

The experiment was conducted to determine the effects of broiler chickens dietary kaolin, bentonite and zeolite supplementations on broiler thigh meat water holding capacity (WHC), lipid oxidation (TBARS), pH, and meat color during frozen storage. A total of 448-dayold sexed broiler cockerels were randomly assigned into 28 experimental units. A cornsoybean meal basal diet with 0, 15 and 30 g/kg kaolin, bentonite and zeolite as feed additive were added to control and 6 dietary treatments. Chickens were slaughtered and the left thighs kept at −20°C and analyzed after 1 and 150 days of storage. Experimental treatments had no effect on meat WHC, pH and color. Freezing at −20°C for 150 days impaired meat quality and caused chicken rancidity; however, lipid oxidation measured by TBARS value was significantly lower in chickens received diets including 15 g/kg bentonite and kaolin comparing to control diet after 150 days of frozen storage (P<0.05). It was concluded that though adding silicate minerals did not significantly influence WHC, pH and color in experimental treatments, they had influenced lipid oxidation and decreased chicken meat rancidity during frozen storage period

Plant Derivatives as Promising Materials for Processing and Packaging of Meat-Based Products - Focus on Antioxidant and Antimicrobial Effects

Oxidation is a growing concern for quality deterioration of meat and meat products as it adversely affects sensory and nutritional quality. Various synthetic oxidants have been used as counter agents to prevent oxidation in meat and meat products but the application of these compounds has been questioned due to their safety concerns. Nowadays consumers have become health conscious and they demand for healthier products. The consumption of meat and meat products has declined because of the added synthetic antioxidants and antimicrobials which are believed to have toxicological effects. Keeping this in view research is being carried out to find out novel natural products which could provide a good alternate to synthetic compounds. Various natural materials from different sources have been used in meat and meat products and exhibited similar or stronger effects as compared to synthetic compounds. This review highlights recent advances of plant derivatives as antioxidants or antimicrobials applied to meat and meat products directly or as active packaging. Practical Applications The review covered all the successfully utilized plant based derivates which have been used in meat products for the development of healthier and shelf stable meat products. Bioactive packaging technologies for extended shelf life of meat-based products were also highlighted in this review. This compilation of different researches related to value addition in meat products will be handy to the researchers to receive knowledge from a single resource. From the industrial point of view it will be easy to sort out the best research from a single document. These technologies if successfully utilized could improve the product quality and help meat industries to meet consumer demands for healthier meat products.

Evaluation of Color, Lipid Oxidation and Microbial Quality in Meatballs Formulated with Bee Pollen During Frozen Storage

In this study, the color, lipid oxidation and microbial quality of meatballs formulated with different levels of bee pollen were investigated during frozen storage. Meatballs were prepared with different levels (0, 1.5, 3.0, 4.5 and 6.0%) of bee pollen, and stored at −20 ± 1C for 90 days. The phenolic content and antioxidant activity of bee pollen were 309.21 mg GAE/100 g and 2.23 mmolTrolox/g, respectively. The pH values of meatballs were affected by both pollen addition and storage period (P < 0.05). The redness values of meatballs decreased with pollen addition but yellowness, chroma and hue angle values increased. These values also changed significantly during storage. TBARS values of samples increased during storage, but the addition of pollen retarded the lipid oxidation. Also, the addition of pollen inhibited the microbial growth in meatballs. The results suggest that bee pollen can be successfully used as a natural antioxidant and antimicrobial agent in meatballs. Practical Applications Frozen storage of foods is one of the important preservation methods for extending shelf life. During frozen storage, there is generally no opportunity for the growth of microorganisms if recommended temperatures are maintained, but chemical and biochemical reactions such as lipid oxidation and discoloration are not completely inhibited. These are the major causes of deterioration in meat quality during frozen storage. Use of antioxidants, therefore, is important to prevent economic loss. Bee pollen is a valuable and highly recognized source of antioxidants and antimicrobials. Therefore, this article deals with the use of bee pollen as an antimicrobial and antioxidant agent in meatballs.

Influence of transport conditions and pre-slaughter water shower spray during summer on protein characteristics and water distribution of broiler breast meat.

This study investigated the effects of pre-slaughter transport during summer and subsequent water shower spray on broiler meat quality and protein characteristics. Arbor Acres broiler chickens (n = 126, 42 days old, mixed sex, 2.5-3 kg) were randomly categorized into three treatments: (i) control group without transport (C); (ii) 30 min transport (T); and (iii) 30 min transport followed by 10 min water shower spray and 20 min lairage (T/W). Each treatment consisted of six replicates with seven birds each. Ambient temperature was 32-35°C during transportation. Results indicated that transport during high ambient temperature denatured myosin and sarcoplasmic proteins, led to decreased protein solubility and resulted in glycogen phosphorylase precipitated to the myofibrillar fraction. Furthermore, meat quality in the transport group showed a pale, soft and exudative (PSE)-like syndrome. Water shower spray during lairage after transport reduced the degree of protein denaturation and lessened the deterioration of meat quality.

Effect of transportation and pre-slaughter water shower spray with resting on AMP-activated protein kinase, glycolysis and meat quality of broilers during summer.

The aim of this study was to determine the effects of pre-slaughter transport during summer and subsequent water shower spray on stress, postmortem glycolysis, energy metabolism and adenosine monophosphate-activated protein kinase (AMPK) in Pectoralis major (PM) muscle of broilers. Results indicated that transport during high ambient temperature induced the release of plasma corticosterone, which significantly affected stress conditions. Moreover, we found a lower energy status in the early postmortem period compared to the control group. AMPK was activated in this situation, following by the rapid glycolysis and accumulation of lactic acid, leading to a high incidence of pale, soft, exudative (PSE)-like meat. Water shower spray with resting after transport relieved the stress situation, recovered energy homeostasis and lessened the deterioration of meat quality. As a key molecular target for the control of energy status, AMPK has a similar potential in regulating postmortem muscle glycolysis of broilers as in mammals.

Development of On-Package Indicator Sensor for Real-Time Monitoring of Buffalo Meat Quality During Refrigeration Storage

A new colorimetric indicator sensor based on bromophenol blue sensitive to total volatile basic nitrogen (TVBN) released from buffalo meat during storage has been fabricated for real-time monitoring of meat quality. The indicator sensor was fabricated by coating bromophenol blue onto indicator carrier (filter paper) via centrifugation. Buffalo meat was packed in polystyrene boxes and covered tightly with cling film, and an indicator sensor was attached to its inner side facing towards the meat. The bromophenol blue-coated filter paper as an indicator sensor worked based on an increase in concentration of TVBN produced gradually in the package headspace, and subsequently, the colour of the sensor changed from yellow to blue indicating deterioration in meat quality, which was easily visible to the naked eye. The change in colour of the indicator sensor was compared with meat quality parameters for a period of 9 days under refrigeration storage at 4 ± 1 °C, which was well correlated with deterioration in meat quality as the storage period advanced. Based on the changes in colour of the indicator sensor during refrigeration storage, a colour scale was developed for comparing the colour of sensor kept along with meat to monitor its quality and freshness during storage. Results have indicated that sensor response correlated well with microbial load of buffalo meat, thus enabling the sensor for real-time monitoring of buffalo meat spoilage during refrigeration storage.

Validation of a quantitative method using liquid chromatography coupled to multiple mass spectrometry for thiouracil in feedstuffs used in animal husbandry.

The use of thyreostatic drugs, like thiouracil (TU), in animal production has been banned for over three decades by the European Union, due to potential teratogenic and carcinogenic effects of its residues upon human consumption. Besides, thyreostats induce water retention in livestock, causing fallacious weight gain and deterioration of meat quality. Development of more competent analytical methods gave rise to sporadic TU detection in urine of untreated animals, questioning the actual synthetic origin TU. Research showed that TU can be formed upon digestion of Brassicaceae feeds in vivo and in vitro, which called for a means of differentiation between endogenous formation of TU and illicit administration. Therefore, in the present study, a routinely applicable liquid chromatography (LC) ion trap multiple mass spectrometry (MS(2)) method for TU analysis in animal feeds was optimised and validated, according to CD 2002/657/EC. A fractional factorial Plackett-Burman design was used to optimise the extraction procedure for TU from Brassicaceae and non-Brassicaceae feeds. This resulted in the discrimination of five influential factors (amount of feed, myrosinase, pH 7 buffer, 3-iodobenzyl bromide and elution solvent), for which the most optimal conditions were perfected. The limit of quantification for TU amounted 0.5 ng g(-1). The individual recoveries for TU ranged between 90.9 and 99.7%. Good results for repeatability and intra-laboratory reproducibility (RSD%) were observed, i.e. ≤6.0 and ≤5.2%, respectively, for TU. Excellent linearity was proven based on determination coefficient (R(2) ≥ 0.99) and lack-of-fit test (F test, α = 0.05). Subsequently, a selection of feeds sampled during European national monitoring campaigns were evaluated with the present method showing concentrations ranging from 0.32 to 20.60 ng g(-1), demonstrating the relevance of the method in the analysis of TU from animal feeds.

Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin: Effects on pathogen inactivation and meat-quality attributes

The effects of a flexible thin-layer dielectric barrier discharge (DBD) plasma system using a sealed package on microbial inactivation and quality attributes of fresh pork and beef were tested. Following a 10-min treatment, the microbial-load reductions of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium were 2.04, 2.54, and 2.68 Log CFU/g in pork-butt samples and 1.90, 2.57, and 2.58 Log CFU/g in beef-loin samples, respectively. Colorimetric analysis showed that DBD-plasma treatment did not significantly affect L* values (lightness) of pork and beef samples, but lowered a* values (redness) significantly after 5- and 7.5-min exposures. The plasma treatment significantly influenced lipid oxidation only after a 10-min exposure. The texture of both types of meat was unaffected by plasma treatment. All sensory parameters of treated and non-treated samples were comparable except for taste, which was negatively influenced by the plasma treatment (P < 0.05). This thin-layer DBD-plasma system can be applied to inactivate foodborne pathogens. The observed minor deterioration of meat quality might be prevented by the use of hurdle technology.

식육의 송풍식 냉동과 전기자장 냉동 중 온도 변화 및 이화학적 품질에 미치는 영향

This study was carried out to investigate the effects of various temperatures of electro-magnetic resonance and air blast freezing methods on the physicochemical quality of meat. Beef (loin and round), pork (belly and ham) and chicken (breast and leg) were purchased at a commercial market, and the meat was frozen using three methods: air blast freezing (-20 o C and -45 o C) and electro-magnetic resonance quick freezing. Changes in the physicochemical properties of meat were analyzed by drip loss, cooking loss, water holding capacity (WHC) and proximate compositions. In comparison, regardless of the animal species and cuts of meat, electro-magnetic resonance quick freezing (2 h) resulted in a completely frozen product in a much shorter time than -20 o C and -45 o C air blast freezing (24 h and 8 h, respectively). Drip loss of loin which had underwent electro-magnetic resonance quick freezing were significantly (p<0.05) lower than those of the other two treatments, but cooking loss and water holding capacity were the highest at 43.7% and 60.7%, respectively (p<0.05). Characteristics such as crude protein, crude fat and moisture compositions showed significant differences, depending on the cuts and freezing methods (p<0.05). The fat composition of electro-magnetic resonance quick frozen loin and round were significantly low (p<0.05). However, moisture content was the highest compared to other freezing methods, as 67.1% and 71.9%, respectively (p<0.05). Electro-magnetic resonance quick freezing was an appropriate way to reduce the deterioration of meat quality due to freezing, and the drip loss was least for the part with low moisture, low protein, and high fat.

Effects of Various Thawing Methods on the Quality Characteristics of Frozen Beef

In this study, the quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen beef were examined. The loin and round of second grade Hanwoo were sliced into 5-7 cm thickness and packed with aerobic packaging. The packaged beef samples, which were frozen by air blast freezing at -45 o C and electro-magnetic freezing at -55 o C, were thawed by 4 thawing methods with refrigeration (4±1 o C), room temperature (RT, 25 o C), cold water (15 o C), and microwave (2450 MHz). These samples were thawed to the point, which were core temperature reached 0 o C. Analyses were carried out to determine drip and cooking loss, water holding capacity (WHC), moisture contents and sensory evaluation. Frozen beef thawed by microwave indicated a lower drip loss (0.66-2.01%) than the other thawing methods (0.80-2.50%). Cooking loss after electro-magnetic freezing indicated 52.0% by microwave thawing for round compared with 41.8% by refrigeration, 50.1% by RT, and 50.8% by cold water. WHC thawing by microwave with electro-magnetic freezing didn’t showed any difference depending on the thawing methods, while moisture contents was higher thawing by microwave with electro-magnetic freezing than refrigeration (71.9%), RT (75.0%), and cold water (74.9%) for round. The texture of sensory evaluation for round thawed by microwave result was the highest than refrigeration (4.7 point), RT (6.4 point) and cold water (6.6 point), while sensory evaluation was no significant difference. Therefore, it was shown that microwave thawing is an appropriate way to reduce the deterioration of meat quality due to freezing.

Effects of Bacillus subtilis ANSB060 on growth performance, meat quality and aflatoxin residues in broilers fed moldy peanut meal naturally contaminated with aflatoxins

This study was conducted to investigate the toxic effects of aflatoxins and the efficacy of Bacillus subtilis ANSB060 for the amelioration of aflatoxicosis in broiler chickens. Six replicates of ten broilers each were assigned to one of seven dietary treatments, which were labeled C0 (basal diet); M0 (basal diet containing moldy peanut meal); C500 and C1000 (C0+500 or 1000 g/t aflatoxin biodegradation preparations, composed mainly of ANSB060); and M500, M1000 and M2000 (M0+500, 1000 or 2000 g/t aflatoxin biodegradation preparations). The concentrations of aflatoxin B₁, B₂, G₁ and G₂ in the moldy diets (M0, M500, M100 and M2000) fluctuated around 70.7±1.3, 11.0±1.5, 6.5±0.8 and 2.0±0.3 μg/kg, respectively. The results showed that the M0 diet caused a significant decrease in average daily weight gain and increased feed requirements, with a gain ratio increasing from d 8 to 42, deterioration in meat quality and aflatoxin residues in broilers' livers as compared with the C0 diet. The addition of ANSB060 to the aflatoxin-contaminated diets offset these negative effects, leading to the conclusion that ANSB060 has a protective effect on growth performance and meat quality while reducing the amount of aflatoxin residues in the livers of broilers fed naturally moldy peanut meal.

Effect of dietary nutrient density and vitamin premix withdrawal on performance and meat quality of broiler chickens

The objective of this study was to evaluate the effects of feeding high- and low nutrient density diets, and three different vitamin premix withdrawal regimes on broiler performance and meat quality. Male broiler chicks (480 days old) were reared on the floor in a 2 × 3 factorial arrangement for 42 days. Chickens were slaughtered at 42 days of age and meat samples kept at -20 ± 1°C and analysed after 1, 90 and 180 days of storage. Broiler performance was significantly affected by dietary nutrient density. Vitamin premix withdrawal had no significant effect on body weight. The results showed no significant differences between nutrient density and vitamin premix withdrawal on lightness (L*), redness (a*) and yellowness (b*). Oxidative stability of thigh muscle lipids during frozen storage was significantly affected by nutrient density, while vitamin premix withdrawal had no significant impact on lipid oxidation. High nutrient density diet led to a significantly (P < 0.05) decreased pH compared with the low nutrient density diet. Increasing dietary nutrient density improved broiler performance but impaired meat quality while vitamin premix withdrawal during finisher periods had no negative effect on broiler performance and meat quality.

Influence of in ovo prebiotic and synbiotic administration on meat quality of broiler chickens

A trial was conducted to evaluate the effect of in ovo injection of prebiotic and synbiotics on growth performance, meat quality traits (cholesterol content, intramuscular collagen properties, fiber measurements), and the presence of histopathological changes in the pectoral muscle (PS) of broiler chickens. On d 12 of incubation, 480 eggs were randomly divided into 5 experimental groups treated with different bioactives, in ovo injected: C, control with physiological saline; T1 with 1.9 mg of raffinose family oligosaccharides; T2 and T3 with 1.9 mg of raffinose family oligosaccharides enriched with different probiotic bacteria, specifically 1,000 cfu of Lactococcus lactis ssp. lactis SL1 and Lactococcus lactis ssp. cremoris IBB SC1, respectively; T4 with commercially available synbiotic Duolac, containing 500 cfu of both Lactobacillus acidophilus and Streptococcus faecium with the addition of lactose (0.001 mg/embryo). Among the hatched chickens, 60 males were randomly chosen (12 birds for each group) and were grown to 42 d in collective cages (n = 3 birds in each 4 cages: replications for experimental groups). Broilers were fed ad libitum commercial diets according to age. In ovo prebiotic and synbiotic administration had a low effect on investigated traits, but depend on the kind of bioactives administered. Commercial synbiotic treatment (T4) reduced carcass yield percentage, and the feed conversion ratio was higher in T3 and T4 groups compared with other groups. The abdominal fat, the ultimate pH, and cholesterol of the PS were not affected by treatment. Broiler chickens of the treated groups with both slightly greater PS and fiber diameter had a significantly lower amount of collagen. The greater thickness of muscle fibers (not significant) and the lower fiber density (statistically significant), observed in treated birds in comparison with those of the C group, are not associated with histopathological changes in the PS of broilers. The incidence of histopathological changes in broiler chickens from examined groups was low, which did not affect the deterioration of meat quality obtained from these birds.

Effects of dietary soybean curd residue on the growth performance and carcass characteristics in Hanwoo (Bos taurus coreanae) steer

This study was conducted to determine the effect of dietary soybean curd residue (SCR) on the growth performance and carcass characteristics in Korean native cattle, Hanwoo steer (Bos taurus coreanae). A total of 15 cattle (8 month old and averaging 238.5±12.4 kg in weight) were divided into three dietary groups and then fed a diet containing 0 (T1, control), 25 (T2) and 35% SCR (T3) for 22 months. Meat (M. longissimus dorsi) grade were estimated by the Korean carcass grading system. In growth performance, dry matter intake (DMI) and average daily gain (ADG) were significantly higher in SCR groups (T2 and T3) than T1 group in final fattening period. Feed efficiency of T3 group was higher than other groups for all feeding periods, and carcass weight and marbling score of T3 were higher than other dietary groups. Crude fat content of meat was higher in SCR groups than T1 group. Consequently, dietary SCR could improve growth rate of cattle without any meat quality deterioration. These results may be closely related with the increase of DMI and ADG by dietary SCR. Key words: Longissimus dorsi muscle, dry matter intake, feed conversion, marbling score.

INFLUENCE OF MUSCLE TYPE, REFRIGERATION STORAGE AND GENETIC LINE ON ANTIOXIDANT ENZYME ACTIVITY IN RABBIT MEAT.

Oxidative processes in meat lead to meat quality deterioration. Meat has endogenous antioxidants and prooxidants. Our objective was to study the activity of the antioxidant enzymes in two different lines of rabbit and its variation through refrigerated storage. Twenty rabbits from two synthetic breeds selected for different criteria (litter size and growth rate) were used in this experiment. The activity of catalase, glutathione peroxidase (GSH­Px) and 2-thiobarbituric acid-reactive substances (TBARS) were measured during 5 days of storage at 4°C in Longissimus dorsi (LO) and the set of muscles of the hind leg (HL). Catalase and GSH-Px activities were higher in HL than in LO. The activity of catalase was stable during refrigerated storage for HL while decreased in LO. GSH-Px was more affected by the refrigerated storage, which decreased its activity in both muscles. No changes were shown in TBARS through the 5 days of storage. There were no differences in the activity of the antioxidant enzymes between the two genetic lines studied.

Effect of dietary vitamin E supplementation on lipid and colour stability of chicken thigh meat

Lipid and myoglobin oxidation are major causes of meat quality deterioration during storage of fresh chicken meat. Our objective is to determine the effects of dietary
-tocopherol supplementation on lipid and colour stability of fresh chicken thigh meat exposed in a supermarket shopwindow or stored in a refrigerator. Chickens were fed with diets containing 25 (control), 100, 200 or 300 mg vitamin E/kg of food for 20 days before slaughtering. Peroxide value (PV) and oxidation products specific extinctions (K232 and K270), chosen as markers for oxidative deterioration of lipids, were lower in chicken meat from animals supplemented with 200 or 300 mg vitamin E than that of the control meat upon storage during 5 days in a shopwindow (p < 0.01) or 9 days in a refrigerator (p < 0.01). Vitamin E dietary supplementation (200 mg vitamin E/kg of food) reduced oxidation products formation in fresh thighs meat but had no significant impact on colour analysed by value redness (a*) measurements.

Non-invasive mobile monitoring of meat quality

Detailed investigations into the time-dependent changes of pork meat quality and composition have been carried out using standard analytical techniques and Raman and fluorescence spectroscopy. Characteristic changes in soluble protein content, microbial load and biogenic amine content have been measured in the time period from slaughter up to 20 to 30 days post mortem on samples of porcine musculus longissimus dorsi. Characteristic behaviour indicative of a deterioration of meat quality and an increase in microorganism population on the meat surface has been observed. Fluorescence and Raman optical signals have been identified which change over this time period, correlating with the standard measurements and these can be used as indicators of meat properties. These signals can be measured rapidly and without the destruction of the meat sample allowing non-invasive testing. The combination of these two powerful measurement techniques provides a pathway to comprehensive meat quality monitoring. Furthermore we have developed a hardware concept for carrying out these spectroscopic measurements using a compact and light handheld device and we present concepts for the use of such a device in the logistic chain in combination with a transponder chip and integrated sensors which provide product identification and information about storage conditions along the entire logistic chain to the supermarket shelf.

Chicken meat quality as a function of fasting period and water spray

This study aimed at evaluating the effect of different fasting periods and water spray during lairage on the quality of chicken meat. A number of 300 male Ross broilers were reared up to 42 days of age, and submitted to four pre-slaughter fasting periods (4, 8, 12, and 16 hours) and sprayed with water or not during lairage. Deboned breast meat was submitted to the following analysis: pH, color, drip loss, water retention capacity, cooking loss, and shear force. There was a significant effect (p < 0.05) of fasting period on meat luminosity was significantly different, with the highest value obtained for 4-hour fasting, whereas no difference was found among the other fasting periods. Meat pH values were different among fasting periods when birds received water spray, with birds fasted for 4, 8, and 12 hours of fasting presenting lower meat pH values (5.87, 5.87, and 6.04, respectively). The interaction between fasting period and water spray influenced meat drip loss and cooking loss, with birds fasted for 16h and not receiving water spray presenting higher drip loss (4.88) and higher cooking loss (28.24) as compared to the other birds. Fasting period affects meat quality, and very short periods (4h) impair meat quality.

SNaPshot based genotyping of the RYR1 mutation in Portuguese breeds of pigs

The porcine stress syndrome or malignant hyperthermia is an inherited autosomic recessive disease, which results in neuromuscular disorders leading to death in homozygous individuals and is associated with deterioration of meat quality. The defect in susceptible animals results from modifications in the calcium release channel or Ryanodine Receptor (RYR1), with a mutation leading to a C to T transition in nucleotide 1843 of the gene. The objective of this work was to develop a method based on analysis of SNPs to detect the mutation described in the RYR1 locus in pigs, and study polymorphisms of the gene in four exotic (Large White, Landrace, Duroc and Pietrain) and three native (Bísaro, Alentejano and Malhado de Alcobaça) breeds of pigs in Portugal. The method was successful in identifying the mutation by analysis of SNPs, and results indicate a high incidence of the mutant allele in Pietrain (0.75) and, to a lesser degree, in Malhado de Alcobaça (0.34) and Landrace (0.28); frequencies in Alentejano, Bísaro and Large White ranged between 0.04 and 0.09. These results suggest the need to establish breeding programs aimed at eliminating the susceptibility allele from those populations.

Effects of a humidity-stabilizing sheet on the color and K value of beef stored at cold temperatures

The effects of a humidity-stabilizing sheet containing glycerol, on the color and K value of beef stored at cold temperatures were investigated in this study. A drip-absorbing sheet seems to be effective for the preservation of meat quality, while a humidity-stabilizing sheet containing glycerol prevents the increase of metmyoglobin in cold stored beef. Maintaining samples wrapped in humidity-stabilizing sheets containing glycerol at low temperature for 7 days was a functional method for conserving the concentration of inosine monophosphate. Beef samples wrapped in sheets containing glycerol had lower K values than samples wrapped in sheets not containing glycerol. When the surface of the meat starts to desiccate, the humidity-stabilizing sheet releases moisture that has been absorbed from the beef in the early stages of storage. Thus, glycerol could potentially play a role as a humidity-stabilizing controller and color preservative. This research suggests that a humidity-stabilizing sheet containing glycerol is a useful moisture controller and prevents deterioration of meat quality, discoloration, and desiccation.