지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.1
- 수록면
- 448 - 455 (8page)
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Proper storage of left-over meat in a household refrigerator is important for extending its shelf-life and assuring its safety until it is next used. Various fresh meat packaging methods were examined to determine their effects on the quality characteristics of pork loins during household storage at $5^{\circ}C$. The packaging methods include 1) wrapping in a polyethylene pouch (WP), 2) keeping in an air-tight plastic container (CP), and 3) using a household vacuum packaging machine (VP). The fastest increase in total aerobic bacteria during storage occurred in the WP samples, followed by the CP and VP samples. The count of Pseudomonas spp. was found to be lowest in the VP, and then the CP and WP samples. Enterobacteriaceae grew fastest in the WP samples, followed by the CP and VP samples. The WP samples also incurred the most significant increase in thiobarbituric acids and volatile basic nitrogen values over the storage period, as compared to the CP and VP samples. Off-odour at 30 min after opening the package, was first notable at day 11 in WP samples, but only at day 15 in the CP and VP samples. The colour also deteriorated earlier in the WP samples than in the CP and VP samples.
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참고문헌 (53)
참고문헌 신청
Al-mutairi, M. F. / 2011 / The incidence of Enterobacteriaceae causing food poisoning in some meat products / Adv. J. Food Sci. Technol 3:116~121
Bem, Z. / 1995 / Chilling and refrigerated storage of meat / Fleischwirtschaft 75:439~444
Blixt, Y. / 2002 / Comparison of shelf life of vacuum- packed pork and beef / Meat Sci 60:371~378
Bohnsack, U. / 1982 / Der Einfluss eines als HI-VAC-Verpackung bezeichneten Verfahrens auf die Haltbarkeit von frischem Schweinefleisch / Fleischwirtscaft 62:38~48
Conway, E. J. / 1958 / Microdiffusion analysis and volumetric error / The MacMillian Company
Bem, Z. / 1995 / Chilling and refrigerated storage of meat / Fleischwirtschaft 75:439~444
Blixt, Y. / 2002 / Comparison of shelf life of vacuum- packed pork and beef / Meat Sci 60:371~378
Bohnsack, U. / 1982 / Der Einfluss eines als HI-VAC-Verpackung bezeichneten Verfahrens auf die Haltbarkeit von frischem Schweinefleisch / Fleischwirtscaft 62:38~48
Conway, E. J. / 1958 / Microdiffusion analysis and volumetric error / The MacMillian Company
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