본 연구는 시중에 유통 중인 식육제품 중에서 유통기한이 임박한 다양한 육가공제품을 구입하여 미생 물 및 위생적 품질을 비교 분석하였다. 총 20점(햄6점, 베이컨 3점, 소시지 11점) 시료에 대해 pH, 수 분활성도(Aw), 지방산패도(TBARS), 단백질변패도(VBN), 총세균수(total aerobic counts), meat color 등의 분석을 실시하였다. 분석결과 pH는 최저 5.33에서 최대 6.59 범위를 나타내었고, Aw의 경우 0.90~0.93 범위를 보였다. TBARS는 0.11~0.59, VBN의 경우 2.37~14.75 수치를 나타내었다. 총세균 수는 최대 2.80CFU/g 이하로 검출되어 매우 낮은 수준을 보였다. 육색의 측정 결과, 명도(L*)는 56-72, 적색도(a*)는 5.2-34, 황색도(b*)는 0.7-16범위를 나타내었다. 본 연구 결과 제조공정과 첨가 물 차이에 따른 식육제품의 품질 특성에 차이들은 있었지만, 유통기한 내에 있는 제품의 품질 저하는 관찰되지 않았다. 따라서 시중에 유통 중인 육가공제품의 위생적, 미생물학적 안전성 평가의 결과로부 터 유통기한이 매우 잘 적용되고 있는 것으로 평가되었다.

This study was conducted to evaluate the chemical composition and physico-chemical meat quality properties for Jeju-horse (Jeju-horse×Thoroughbred) with different fattening periods (4-, 8- and 13.5-month). In chemical composition, the moisture contents were decreased as the fattening periods increased. The fat contents were 3.78% at 4-months and they were decreased such as 70∼76% at 13.5-months whereas the protein contents increased as the fattening period increased. The cooking loss was highest (33.41%) at 4-months group and decreased after that periods, however, there was no significant difference among 3 fattening period groups. The Warner-Bratzler shear force (WBS) values were lowest at 4-months group and tended to increase as the fattening period increased. In mineral contents, the contents of Fe, Na, Zn were significantly higher for 4-month group than 8- and 13.5-month group whereas the contents of Mg were significantly lower for 4-month group than 8- and 13.5-month group (p＜0.05). The results of the amino acid composition analysis showed that cystein, methionine, threonine, serine, glutamic acid, alanine, valine, lysine, histidine, arginine contents were significantly increased and tyrosine contents were significantly decreased as the fattening period increased (p<0.05). The contents of palmitic acid (C16:0) were highest at 4-month group and they decreased as the fattening period increased (p＜0.05). The contents of oleic acid (C18:ln9) were highest at 8-month group and they were lowest at 13.5-month group. The total contents of unsaturated fatty acids were significantly higher for 13.5-month group than those for 4-month groups (p＜0.05). In conclusions, the fat contents were decreased whereas the protein, Fe, Mg contents and WHC increased as the fattening periods increased. Overall contents of amino acids increased only except several amino acids. The total contents of unsaturated fatty acids were increased as the fattening period increased, however they were not significantly different when those were fattened more than 8-month. These results indicated that longer fattening period could be more effective to enhance horse meat quality.