We investigated the variations in the total bacterial counts (TBC) and coliform counts in a variety of Korean Hanwoo beef cuts (strip loin, rump, flank, shank, chuck and loin) stored at different temperatures after wrapping or vacuum packaging. TBC and coliform counts in all the cuts increased with an increase in the storage period. The initial microbial at baseline was higher in the chuck cut (2.0 log CFU/cm2) than in the other cuts (1.1~1.3 log CFU/cm2). Compared to wrapping, vacuum packaging effectively delayed spoilage. TBC exceeded 6 log CFU/cm2 at 2 and 4oC in 21 and 11 days for wrapped meats and in 50 and 32 days for vacuum-packaged meats, respectively. Regardless of the initial microbial count, the TBC of wrapped meats stored at 10 and 15oC exceeded 6 log CFU/cm2 in 4 and 3 days respectively, whereas that of the vacuumpackaged meats exceeded this level at these temperatures 6 and 5 days, respectively. Chuck cuts, with relatively high initial microbial levels, reached the spoilage point more quickly than other cuts under the same conditions. To sum up, vacuum packaging followed by storage and distribution at 2oC is the most effective approach for extending shelf life and maintaining quality.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 시료 준비
    2. 포장방법
    3. 일반세균수
    4. 대장균군수
    5. 통계처리
III. 결과 및 고찰
    1. 랩포장 저장 시 다양한 온도에서 미생물수 변화
    2. 진공포장 저장시 다양한 온도에서 미생물수 변화
    3. 포장방법 및 온도에 따른 미생물 부패 시점 설정
IV. 요약 및 결론
저자 정보
감사의 글
Conflict of Interest
References

• 김종희(농촌진흥청 국립축산과학원 축산물이용과) | Jong-Hui Kim (Division of Animal Products Research and Development, National Institute of Animal Science)
• 이은선(농촌진흥청 국립축산과학원 축산물이용과) | Eun-Seon Lee (Division of Animal Products Research and Development, National Institute of Animal Science)
• 오미화(농촌진흥청 국립축산과학원 축산물이용과) | Mi-Hwa Oh (Division of Animal Products Research and Development, National Institute of Animal Science) Corresponding author