항균성 물질이 첨가된 도자기가 우육의 저장성에 미치는 영향 = Effect of Pottery Containing Antimicrobial Materials on Shelf Life of Beef Meat

다국어 초록 (Multilingual Abstract)

This study was conducted to investigate the shelf life of beef stored in antimicrobial pottery during 12 days storage at 4℃ and Five kinds of antimicrobial potteries were prepared with antimicrobial materials such as TiO₂, Ag (NO₃)₂, Cu(NO₃)₂ and Zn(NO₃)₂. In changes of color during storage, Hunter's L- and b-value of beef were not changed, but Hunter's a-value was low significantly. The pH of beef meats were low at 6 days, but were added from 6 days. TBA value of beef in "A" pottery containing TiO₂ 1% and "C" pottery containing TiO₂ 0.5%, Cu(NO₃)₂ were lower than "B", "D" and "E" pottery. VBN contents of beef in "A", "B", "C, "D" and "E" pottery stored during 12 days were 9.8, 12,5, 9.3, 11.9 and 13.7㎎%, respectively. In changes of total plate count of beef during storage at 4℃, the antimicrobial activity of "A" and "C" pottery were superior.