Study on the optimal refrigerated storage time of warm fresh beef
The objective of this study was to determine the optimal refrigerated storage time of heated fresh beef. The different pieces of beef later than 8 hour postmortem had been respectively stored in a 0～4℃ refrigera-tory for 1d, 3d, 5d or 7d then sampled for shear force, cooking percentage, color and favor. This result shows that extended storing time can improve the beef tenderness and water holding capacity(WHC), but color and favor get bad respectively on 5d and 7d. Based on this result, the storing time of beef should not be longer than 5d in 0～4℃.