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국내산 수출용 진공포장 돈육 등심의 냉장저장 중 물리화학적 및 관능적 특성
김일석,민중석,이상옥,신대근,이정일,이무하 ( I . S . Kim,J . S . Min,S . O . Lee,D . K . Shin,J . I . Lee,M . Lee ) 한국축산학회 1998 한국축산학회지 Vol.40 No.4
This study was carried out to examine the physicochemical and sensory characteristics of Korean vacuum packaged chilled pork loins for export. The samples were stored at 0℃±1(A and B companies) and 2℃±1(C and D companies). In the proximate analysis of composition of pork, there were no significant differences in moisture, crude protein and crude ash, except crude fat(P$lt;0.05). In the pork produced by A wmpany which had good marbling state, the content of crude fat was 2.61%. TBA(Thiobarbituric Acid) values were 0.196∼0.260 ppm and did not change much during the storage times irrespective of storage temperature. VBN(Volatile Basic Nitrogen) were 7.47∼8.40㎎/100g at initial time and did not exceed 17㎎/100g on the 50th day. The values of pH were normal during the experimental period. Purge losses were 0.60∼7.13%. The loin produced by B company showed large purge loss, but it was not statistically significant. Cooking losses were 37.77∼54.56% and that of A company showed relative high level. In the results of sensory evaluation of cooked meat, the loin of B company revealed good scores at aroma, flavor and tenderness, and appeared to be acceptable at the initial time. After 20 days of storage, the loin of C company resulted in a good score in total acceptability with regard to flavor, juiciness and tenderness.
국내산 진공 포장 냉장 돈육 등심의 미생물 수준에 의한 유통기한 설정
김일석,민중석,이상옥,신대근,이정일,이무하 ( I . S . Kim,J . S . Min,S . O . Lee,D . K . Shin,J . I . Lee,M . Lee ) 한국축산학회 1998 한국축산학회지 Vol.40 No.5
This study was carried out to examine the microbiological characteristics of Korean vacuum packaged chilled pork loins and to establish their shelf-life for export. The samples were stored at 0℃±1(A and B companies) and 2℃±1(C and D companies). In the analysis of microorganisms, their total plate counts did not reach 1×10^6CFU/㎠ until 30 days. Psychrotrophic microbes of the samples were over 1×10^6CFU/㎠ at 30 days. The anaerobic microbes were over 1×10^6CFU/㎠ at 30 days in samples stored 2℃ and reached 1×10^6CFU/㎠ at 4s days in simples stored 0℃. Shelf-life was 33∼42 days during storage at 0℃ and 26∼34 days at 2℃. In this case, the determination coefficients(R²) of regession equations from shelf-life were 0.8690∼0.9553 in total plate count, 0.7634∼0.8632 in psychrotrophs and 0.7140∼0.9203 in anaerobic bacteria.
민중석,이정일,신대근,이상옥,변준석,강석남,김일석,이무하 ( J . S . Min,J . I . Lee,D . K . Shin,S . O . Lee,J . S . Byun,S . N . Kang,I . S . Kim,M . Lee ) 한국축산학회 1998 한국축산학회지 Vol.40 No.4
Microorganisms were taken at the surfaces of pork and beef. Microbial sampling of pork was carried out at 4 steps, i.e. immediately after slaughtering(PA), at 24hrs after slaughtering(PB), before deboning(PC) and after deboning(PD). And the sampling of beef was carried out at 5 steps, i.e. immediately after slaughtering(BA), at 6hrs after slaughtering(BB), at 24hrs after slaughtermg(BC), before deboning(BD) and after deboning(BE). Total plate count was significantly higher in the step before deboning(PC) than in the other steps of pork processing(P$lt;0.05). The numbers of coliforms and E. coli increased in proportion to the total plate counts. Microbial contamination was significantly higher in the step before deboning than any other step of beef processing(P$lt;0.05). The step immediately after slaughtering(BA) was the next highest level in microbial contamination. The results of multiple regression analysis among total plate counts, coliforms and E. coli showed that determination coefficients(R²) were as high as 0.8307-0.9971. This meant that E. coli increased as total plate counts and coliforms increased. The results of PMP(pathogen model program) analysis showed that pathogenic microorganisms grew similarly in low ambient temperature(5℃), while they grew faster as ther initial numbers were high. In the same initial number, growth rate was 10 times faster in 15℃ than in low ambient temperature(5℃) and 4 times faster in 25℃ than in 15℃.