Table 8 Changes in sensory properties of fresh beef during storage
| Items | Treatment1) | Storage period (day) |
| 0 | 1 | 2 | 3 | 4 | 7 | 9 | 11 |
| Appearance | Control | 9.0±0.0a2)A3) | 8.1±0.7bA | 6.4±1.0cB | 1.6±0.7dA | - | - | - | - |
| TCS-1 | 9.0±0.0aA | - | 7.9±0.7bA | - | 7.7±1.1bA | 6.8±1.3cA | 3.2±0.8dA | 2.9±1.3dA |
| TCS-2 | 9.0±0.0aA | - | 7.9±1.1bA | - | 7.6±0.8bA | 4.0±1.8cB | 1.5±0.5dB | - |
| Color | Control | 9.0±0.0aA | 8.1±0.7bA | 6.1±0.9c | 1.5±0.7dA | - | - | - | - |
| TCS-1 | 9.0±0.0aA | - | 8.0±0.7b | - | 7.7±1.0bcA | 7.0±1.2cA | 3.0±0.7dA | 2.8±1.4dA |
| TCS-2 | 9.0±0.0aA | - | 7.9±1.1b | - | 7.9±0.7bA | 3.4±1.8cA | 1.6±1.0dB | - |
| Off-flavor | Control | 9.0±0.0aA | 8.1±1.0bA | 6.3±1.3cB | 1.2±0.4dA | - | - | - | - |
| TCS-1 | 9.0±0.0aA | - | 8.0±0.7bA | - | 8.3±0.8abA | 6.5±1.4cA | 2.6±0.7dA | 2.2±1.0dA |
| TCS-2 | 9.0±0.0aA | - | 8.0±1.2abA | - | 7.5±1.3bB | 2.9±1.5cB | 1.3±0.7dB | - |
| Juiciness | Control | 9.0±0.0aA | 8.2±1.0bA | 7.1±0.9cB | 1.7±0.8dA | - | - | - | - |
| TCS-1 | 9.0±0.0aA | - | 7.9±0.3abA | - | 7.8±0.9abA | 7.0±1.6bA | 4.3±1.8cA | 3.2±1.6cA |
| TCS-2 | 9.0±0.0aA | - | 8.0±0.9bA | - | 7.6±1.1bA | 4.1±1.7cB | 2.8±1.7dB | - |
| Overall acceptability | Control | 9.0±0.0aA | 8.0±0.8bA | 6.3±0.8cB | 1.3±0.5dA | - | - | - | - |
| TCS-1 | 9.0±0.0aA | - | 7.8±0.4bA | - | 7.6±1.2bA | 6.5±1.4cA | 3.0±0.8dA | 2.3±1.3dA |
| TCS-2 | 9.0±0.0aA | - | 8.1±1.0bA | - | 7.8±0.9bA | 2.8±1.6cB | 1.7±0.7dB | - |
Control, Beef in expandable polystyrene box; TCS-1, Beef in box with thermoelectric cooling system and plasma generation apparatus; TCS-2, Beef in box with thermoelectric cooling system.
a-dMeans in the same row with different superscripts are significantly different (p<0.05).
A-BMeans in the same column with different superscripts are significantly different (p<0.05).