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Α Β Γ Δ Ε Ζ Η Θ Ι Κ Λ Μ Ν Ξ Ο Π Ρ Σ Τ Υ Φ Χ Ψ Ω α β γ δ ε ζ η θ ι κ λ μ ν ξ ο π ρ σ τ υ φ χ ψ ω
á à Á À é è É È ç Ç ê
Ä Ö Ü ä ö ü ß
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‘ ’ “ ” 〔 〕 〈 〉 「 」 『 』 【 】 ＂ （ ） ［ ］ ｛ ｝
± × ÷ ≠ ≤ ≥ ∞ ∴ ♂ ♀ ∠ ⊥ ⌒ ∂ ∇ ≡ ≒ ≪ ≫ √ ∽ ∝ ∵ ∫ ∬ ∈ ∋ ⊆ ⊇ ⊂ ⊃ ∪ ∩ ∧ ∨ ￢ ⇒ ⇔ ∀ ∃ ∮ ∑ ∏ ＋ － ＜ ＝ ＞
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      This study was carried out to evaluate the microbiological characteristics of retail chicken meats stored under various conditions. Nine of whole chickens and nine of chicken breasts were used for bacterial analysis. Each chicken meat was divided into subsamples of 25g each followed by storage at room temperature (25℃) and refrigeration temperature (4℃) for 3 h, 5 days, respectively. The standard plate counts were performed for the enumeration of the total aerobic bacteria. In results, the number of aerobic bacteria was gradually increased by 1 log in samples held at the room temperature for 180 min. There was statistical difference in the number of bacteria between at 0 min and at 180 min of storage (p＜0.05).Forsamplesstoredat4℃ for 5 days, the number of bacteria was increased from ca. 5.11 to 7.26 log CFU/g in chicken breast and ca. 3.83 to 6.04 log CFU/g in whole chicken with statistical difference (p＜0.05). The results of this study may provide useful information to consumers for proper storage and safe handling of chicken meats.
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      This study was carried out to evaluate the microbiological characteristics of retail chicken meats stored under various conditions. Nine of whole chickens and nine of chicken breasts were used for bacterial analysis. Each chicken meat was divided into...

      This study was carried out to evaluate the microbiological characteristics of retail chicken meats stored under various conditions. Nine of whole chickens and nine of chicken breasts were used for bacterial analysis. Each chicken meat was divided into subsamples of 25g each followed by storage at room temperature (25℃) and refrigeration temperature (4℃) for 3 h, 5 days, respectively. The standard plate counts were performed for the enumeration of the total aerobic bacteria. In results, the number of aerobic bacteria was gradually increased by 1 log in samples held at the room temperature for 180 min. There was statistical difference in the number of bacteria between at 0 min and at 180 min of storage (p＜0.05).Forsamplesstoredat4℃ for 5 days, the number of bacteria was increased from ca. 5.11 to 7.26 log CFU/g in chicken breast and ca. 3.83 to 6.04 log CFU/g in whole chicken with statistical difference (p＜0.05). The results of this study may provide useful information to consumers for proper storage and safe handling of chicken meats.

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