Table 1 The estimated shelf-life of wrap-packaged dry-aged beef with quality standards
| Traits | Quality limit1) | Shelf-life (day) | Regression equation | r2 |
| TAB (Log CFU/g) | 7.0 | <12.2 | y = 0.2155x + 4.3768 | 0.951 |
| Mold (Log CFU/g) | 12.9 | <102.6 | y = 0.1025x + 2.3680 | 0.183 |
| Yeast (Log CFU/g) | 4.9 | <7.5 | y = 0.3199x + 2.5479 | 0.676 |
| LAB (Log CFU/g) | 3.4 | <6.3 | y = 0.2619x + 1.7830 | 0.999 |
| pH | 6.07 | <84.3 | y = 0.0040x + 5.7327 | 0.057 |
| VBN (mg%) | 89.31 | <6.3 | y = 3.2654x + 68.8790 | 0.894 |
| TBARS (mg MDA/kg meat) | 1.35 | <16.4 | y = -0.0146x + 1.5896 | 0.276 |
| Appearance | >5 | <15.8 | y = -0.0711x + 6.1216 | 0.590 |
| Odor | >5 | <6.7 | y = -0.1026x + 5.6905 | 0.785 |
| Taste | >5 | <7.4 | y = -0.1844x + 6.3716 | 0.798 |
| Overall acceptance | >5 | <6.3 | y = -0.1519x + 5.9596 | 0.852 |
1) Quality limit of TAB was the legal standard from Ministry of Food and Drug Safety (MFDS, 2014) and the other quality limits were calculated using other equations between the data and overall acceptance from sensory evaluation (>5 considered as acceptable).
TAB, total aerobic bacteria; LAB, lactic acid bacteria; VBN, volatile basic nitrogen; TBARS, 2-thiobarbituric acid-reactive substance.