ArticleFood science & nutrition2022
Changes in physicochemical properties and bacterial communities in aged Korean native cattle beef during cold storage.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
12 citing papers in PubMed, 13 citations in OpenAlex.
- Antibacterial and antioxidant activity of ginsenosides from ginseng rootlets and their application in beef preservation.World journal of microbiology & biotechnology · 2026Article
- Integrative Evaluation of Oxidative Changes, Microbial Dynamics, and Quality Deterioration in Fresh Beef During Refrigerated Storage.Foods (Basel, Switzerland) · 2026Article
- Impact of Cherry Powder as a Natural Antioxidant on Quality, Oxidative Stability and Microbial Activity of Ready-to-Eat Beef Patties.Foods (Basel, Switzerland) · 2026Article
- Effect of calcium chloride injection and freezing prior to wet aging on the meat quality of cull cows.Journal of the science of food and agriculture · 2026Article
- Development and Evaluation of a BCG/BCP-Based Cellulose Acetate Freshness Indicator for Beef Loin During Cold Storage.Foods (Basel, Switzerland) · 2025Article
- An Integrated System Combining Filter-Assisted Sample Preparation and Colorimetric Biosensing for Rapid Pathogen Detection in Complex Food Matrices.Foods (Basel, Switzerland) · 2025Article
- Three-Dimensional-Printed Meat Products with Lycopene-Functionalized Yeast Pickering Emulsions as Fat Replacer.Foods (Basel, Switzerland) · 2025Article
- A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional Meats.Food science of animal resources · 2025Article
- Betalains fromHeliyon · 2024Article
- Unraveling the Physicochemical Properties and Bacterial Communities in Rabbit Meat during Chilled Storage.Foods (Basel, Switzerland) · 2024Article
- Effect of postmortem pH on the physical, biochemical, and sensory characteristics of bovineFood science & nutrition · 2023Article
- Changes in physicochemical properties and bacterial communities in aged Korean native cattle beef during cold storage.Food science & nutrition · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
During refrigerated storage, aged beef is liable to undergo alterations in its physicochemical properties. This study aimed to evaluate changes in the community of microorganisms, volatile compounds, and amino acids in aged beef under cold storage conditions. In addition, volatile basic nitrogen (VBN) values were measured to determine the putrefaction degree. Raw-, dry-, and wet-aged beef were stored at 4°C for 21 days. The initial pH of beef under the three conditions ranged from 5.52 to 5.60 and decreased from 5.04 to 5.33 over time. After 21 days, VBN values ranged 20.53-22.59 mg/100 g, which exceeded the standard of spoilage (20 mg/100 g) in the Korean Food Code. As time passed, numbers of psychrophilic and lactic acid bacteria increased in the raw beef. In contrast, number of mesophilic, psychrophilic, and lactic acid bacteria decreased in dry- and wet-aged beef. Among the volatile substances and amino acids, 2,3-butanedione, 2-butanone, tyrosine, and arginine contributed the most to the high VBN levels in aged beef, where the VBN was 21 mg/100 g at 21 days, which was beyond the acceptable limit. In conclusion, clear alterations were observed in the physicochemical properties and microorganism communities in cold-stored aged beef, providing basic information that could benefit the beef industry and boost consumer acceptance.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.