Title Page
Contents
ABSTRACT 13
Ⅰ. INTRODUCTION 16
Ⅱ. LITERATURE REVIEW 18
1. Meat quality 18
1.1. Factors affecting meat quality 18
1.2. Indicators of meat quality 19
2. Predictive model 20
Ⅲ. MATERIALS AND METHODS 22
1. Analysis of beef quality 22
1.1. Beef sample preparation 22
1.2. Quality analysis of beef samples 26
2. Development of predictive models 29
2.1. Growth pattern analysis 29
2.2. Development of primary models 32
2.3. Development of secondary models 33
2.4. Validation of developed models 33
3. Development of dynamic model for beef 34
4. Statistical analysis 34
Ⅳ. RESULTS AND DISCUSSION 36
1. Indicators of beef quality 36
1.1. Microorganisms affecting meat quality 36
1.2. VBN 36
2. Predictive models 42
2.1. Growth pattern 42
2.2. Primary model 45
2.3. Secondary model 48
2.4. Validation of model 48
3. Development of dynamic model 51
3.1. Distribution conditions 51
3.2. Dynamic model 54
Ⅴ. SUMMARY AND CONCLUSION 60
Ⅵ. REFERENCE 63
ABSTRACT IN KOREAN 70
Table 1. Beef samples to analyze beef quality 23
Table 2. Beef samples to isolate aerobic bacteria 30
Table 3. Prevalence of microorganisms affecting meat quality in beef with different grades 37
Table 4. Prevalence of microorganisms affecting meat quality in beef with different parts 38
Table 5. Prevalence of microorganisms affecting meat quality in beef with different distribution stages 39
Table 6. Prevalence of microorganisms affecting meat quality in beef with different seasons 40
Table 7. Parameters calculated by primary models for aerobic bacteria in beef in aerobic package 46
Table 8. Parameters calculated by primary models for aerobic bacteria in beef in vacuum package 47
Table 9. Validation of predictive models under aerobic condition 52
Table 10. Validation of predictive models under vacuum condition 53
Table 11. Validation of the dynamic model at changing temperature for offline purchase 57
Table 12. Validation of the dynamic model at changing temperature for online purchase 58
Figure 1. Volatile basic nitrogen concentration of the beef based on various factor. 41
Figure 2. Populations of total aerobic bacteria in aerobic package at 5 ℃ (A), 15 ℃ (B), 20 ℃ (C), and 30 ℃ (D). 43
Figure 3. Populations of total aerobic bacteria in vacuum package at 5 ℃ (A), 15 ℃ (B), 20 ℃ (C), and 30 ℃ (D). 44
Figure 4. Secondary models of kinetic parameters (μmax and LPD) as a function of storage temperature for beef in aerobic package.[이미지참조] 49
Figure 5. Secondary models of kinetic parameters (μmax and LPD) as a function of storage temperature for beef in vacuum package.[이미지참조] 50
Figure 6. Dynamic model for aerobic bacteria in offline purchased beef. 55
Figure 7. Dynamic model for aerobic bacteria in online purchased beef. 56