닭고기 품질등급제에 대한 도계장 관리자 설문 조사 = Survey of Manager's Perception of Slaughter House for Poultry Grading

다국어 초록 (Multilingual Abstract)

This study was conducted to establish a comprehensive grading guideline for poultry. Guidelines for sampling size and grading were determined on the basis of survey data obtained from chicken processing house. Results were summarized as follows : For application unit, most chicken processing house preferred lot unit to farm unit. Most processing house did not want the total survey method, but selection sampling. At the beginning of the grading system, chicken processing house wanted to apply the system to a particular lots for which the company requests. There were much suggestions for grading not only portion meat, but also whole chicken. Bigger processing house preferred no. $8\~12$ to be graded. Most of large-scale processing houses used more than 81 volts for stunning and cooling tanks by soaking. For shipping chicken, Large-scale processing houses used both individual and box packing while small ones only used box packing.

참고문헌 (Reference)

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5 "1994 통닭 및 부분육" ks규격