지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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초록· 키워드
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This study was undertaken to compare the quality characteristics and storage characteristics between mechanically deboned chicken meat (MDCM) in 5 different companies(T1-T5) in Korean. In the chemical composition, T2 showed higher(p＜0.05) moisture, T4 showed higher protein(p＜0.05), T3 showed higher fat(p＜0.05) and T5 showed higher ash(p＜0.05). In the pH value, T5 showed lower(p＜0.05) pH value than the other raw meat. In the TBA value, T3 showed lower(p＜0.05) value than other products from 0 day to 7 day of storage. In the total microbial count, T3 showed lower(p＜0.05) value compared to other raw meat from 0 day. But T1 showed lower(p＜0.05) from 7 day. In the VBN value, T5 showed higher(p＜0.05) from 0 day. And all raw meats showed higher than standard value from 7 day. As a result, MDCM showed difference the quality and storage characteristics the between companies in Korea. It is impossible to store MDCM more than 7 days when stored at 4℃ refrigerator.
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ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 결론
5. 감사의 글
6. 인용문헌
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