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유기산과 물 세척이 돈육 등심의 육질 및 표면 대장균 수에 미치는 영향
설국환(Kuk-Hwan Seol),김현욱(Hyoun Wook Kim),장운기(Oun-Ki Jang),오미화(Mi-Hwa Oh),박범영(Beom-Young Park),함준상(Jun-Sang Ham) 충남대학교 농업과학연구소 2012 농업과학연구 Vol.39 No.4
This study was performed to investigate the effect of a sequencial washing of organic acid and distilled water on meat quality and the population of Escherichia coli of pork loin during cold storage. E. coli ATCC25922 was inoculated on the surface of sliced pork loin and 50 mL of 1% or 2% of organic acid and the same amount of distilled water was sprayed on the surface of pork loin. Then, physicochemical and microbial properties of pork loin were analyzed during cold storage. During storage period, lightness, yellowness and lipid oxidation (thiobarbituric acid reactive substances value) was higher than those of not treated control. However, the population of E. coli was decreased significantly in formic acid and distilled water sprayed pork loin samples. From these results, it can be considered that application of combination of washing of formic acid and water in the washing step of pig slaughter may be helpful to control the proliferation of E. coli.