Food and Life
Korean Society for Food Science of Animal Resources

A study on the packaging method and quality analysis of small package refrigerated beef for distribution

Jae-Yong Kim1, Yea-Ji Kim1, Ji Yoon Cha1, Sun-Min Oh1, Jung-Min Sung1, Min-Kyung Park1, Jae-Hwan Ahn1, Yun-Sang Choi1,*
1Research Group of Food Processing, Korea Food Research Institute, Wanju-Gun 55365, Korea.
*Corresponding Author: Yun-Sang Choi, Research Group of Food Processing, Korea Food Research Institute, Wanju-Gun 55365, Korea, Republic of. Phone: +82632199387. E-mail:

© Copyright 2024 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Dec 06, 2023; Revised: Dec 25, 2023; Accepted: Jan 02, 2024

Published Online: Jan 10, 2024


The objective of this study is aimed to compare analyzed packaging methods and quality during the distribution process of small-package beef from 16 companies. To analyze the packaging method of small-package beef, the internal temperature, internal volume, type of refrigerant, and total capacity of the small-package box were investigated, and to analyze the quality of small-package beef, the core temperature, pH, color, and microbial test of the beef were examined. The larger the internal volume of the small packaging box, the higher the internal temperature tended to be. There was no correlation between the total capacity of the refrigerant and the internal temperature of the small packaging. Therefore, in order to lower the internal temperature, it was considered important to select the smallest packaging box size according to the order quantity. Therefore, it is expected that this study will be used as basic data to establish a safe and efficient domestic livestock product distribution system by improving the packaging method of small-packaged beef and predicting the quality of beef, thereby providing safe food to consumers.

Keywords: small packaging; packaging method; distribution; quality characteristics; beef