http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
국내 유통중인 기계발골계육의 품질특성 및 저장특성 비교
이주호(J. H. Lee),최정석(J. S. Choi),김중헌(J. H. Kim),엄태영(T. Y. Eum),김윤희(Y.H. Kim),정준영(J. Y. Jeong),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2012 동물생명과학연구 Vol.4 No.-
This study was undertaken to compare the quality characteristics and storage characteristics between mechanically deboned chicken meat (MDCM) in 5 different companies(T1-T5) in Korean. In the chemical composition, T2 showed higher(p<0.05) moisture, T4 showed higher protein(p<0.05), T3 showed higher fat(p<0.05) and T5 showed higher ash(p<0.05). In the pH value, T5 showed lower(p<0.05) pH value than the other raw meat. In the TBA value, T3 showed lower(p<0.05) value than other products from 0 day to 7 day of storage. In the total microbial count, T3 showed lower(p<0.05) value compared to other raw meat from 0 day. But T1 showed lower(p<0.05) from 7 day. In the VBN value, T5 showed higher(p<0.05) from 0 day. And all raw meats showed higher than standard value from 7 day. As a result, MDCM showed difference the quality and storage characteristics the between companies in Korea. It is impossible to store MDCM more than 7 days when stored at 4℃ refrigerator.