논문 상세보기
pp.119-126
This study was conducted to examine the microbiological quality indicators (total bacterial count and coliform count) and physicochemical quality indicators (pH, redness, volatile basic nitrogen [VBN] content) of meat according to various storage temperatures (20~15oC) and packaging methods (wrap, vacuum). Based on these results, we proposed a safe consumption period. Redness, pH, and VBN content were not considered appropriate for setting the expiration date, as the redness and pH of the meat after spoilage were better than the standard values for both vacuum and wrap packaging (p<0.05). Additionally, the VBN content at 2 and 4oC increased slightly (fresh level) until the initial time of spoilage (1.0×106 colony-forming unit [CFU]/cm2) and then increased rapidly thereafter. Therefore, the results were not consistent with microbial spoilage. When the decay point was evaluated based on the presence of microorganisms, vacuum packaging extended the storage period approximately 2.5-fold when compared with wrap packaging, and the meat could be stored at 2 or 4oC for 40 or 23 days, respectively. Therefore, to evaluate meat quality, microbial indicators should be considered first. The microbiological standards proposed in this study can be used for safety management during the distribution of meat. However, to ensure meat safety, additional investigations of appropriate indicators of freshness must be conducted.
II. 연구 내용 및 방법
1. 실험 재료
2. 일반세균수 및 대장균군
3. pH와 적색도 측정
4. VBN (Volatile Basic Nitrogen) 측정
5. 회귀식
6. 통계처리
III. 결과 및 고찰
1. 포장 방법 및 저장 온도가 적색도 및 pH에 미치는 영향
2. 포장 방법 및 저장 온도가 VBN에 미치는 영향
3. 포장 방법 및 저장 온도가 미생물 증식에 미치는 영향
IV. 요약 및 결론
저자 정보
감사의 글
Conflict of Interest
References
