Table 8. Changes in sensory properties of fresh beef during transport and delivery using cold chain container
| Items | Treatment | Storage period (day) |
| 0 | 1 | 2 | 3 | 4 | 7 | 9 |
| Appearance | EPS1) | 9.0±0.00Aa3) | 8.6±0.52Aa | 3.7±1.25Bb | 1.5±0.97Ac | - | - | - |
| TEPP2)-1 | 9.0±0.00Aa | - | 8.3±0.67Aa | - | 6.7±0.82Bb | 5.9±0.57Ac | 2.6±1.43Ad |
| TEPP-2 | 9.0±0.00Aa | - | 8.3±1.06Aab | - | 7.6±0.70Ab | 2.8±0.92Bc | - |
| Meat color | EPS1) | 9.0±0.00Aa | 8.6±0.52Aa | 3.7±1.34Bb | 1.6±1.07Ac | - | - | - |
| TEPP2)-1 | 9.0±0.00Aa | - | 8.3±0.67Aa | - | 6.6±0.97Bb | 6.0±0.82Ab | 2.6±1.43Ac |
| TEPP-2 | 9.0±0.00Aa | - | 8.4±0.97Aab | - | 8.0±0.47Ab | 2.4±1.17Bc | - |
| Fat color | EPS1) | 9.0±0.00Aa | 8.4±0.52Aa | 4.4±1.71Bb | 1.4±0.84Ac | - | - | - |
| TEPP2)-1 | 9.0±0.00Aa | - | 8.0±1.15Aa | - | 6.9±0.74Bb | 6.2±1.40Ab | 3.1±1.85Ac |
| TEPP-2 | 9.0±0.00Aa | - | 8.2±1.32Aa | - | 8.1±0.32Aa | 2.1±1.73Bb | - |
| Off-flavor | EPS1) | 9.0±0.00Aa | 8.5±0.53Aa | 3.4±2.01Bb | 1.1±0.32Ac | - | - | - |
| TEPP2)-1 | 9.0±0.00Aa | - | 8.4±0.70Aa | - | 6.7±1.06Bb | 5.2±1.69Ac | 2.3±1.25Ad |
| TEPP-2 | 9.0±0.00Aa | - | 8.1±1.29Ab | - | 8.0±0.67Ab | 1.7±1.34Bc | - |
| Juiciness | EPS1) | 9.0±0.00Aa | 8.4±0.70Aa | 5.4±2.27Bb | 1.9±1.45Ac | - | - | - |
| TEPP2)-1 | 9.0±0.00Aa | - | 8.5±0.71Aa | - | 6.8±0.92Bb | 6.4±0.70Ab | 4.4±2.37Ac |
| TEPP-2 | 9.0±0.00Aa | - | 8.4±0.97Aa | - | 8.0±1.25Aa | 3.3±2.06Bb | - |
| Overall acceptability | EPS1) | 9.0±0.00Aa | 8.5±0.53Aa | 3.1±1.66Bb | 1.2±0.42Ac | - | - | - |
| TEPP2)-1 | 9.0±0.00Aa | - | 8.4±0.70Aa | - | 6.4±0.84Bb | 6.3±1.06Ab | 2.2±1.23Ac |
| TEPP-2 | 9.0±0.00Aa | - | 8.3±1.06Aab | - | 7.8±1.03Ab | 2.1±1.29Bc | - |
EPS : Expandable polystyrene.
TEPP : Thermoelectric expanded polypropylene.
Means in the same row with different superscripts (a-d) are significantly different (p<0.05). Means in the same column with different superscripts (A-B) are significantly different (p<0.05).