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냉장 닭고기의 저장 및 시판동안 미생물학적 품질에 관한 연구
김창렬,고대희,강어진 서강전문대학 2000 산업과학연구 Vol.2 No.-
Microbiological evaluations of refrigerated chicken during a commercial chicken processing, storage, and handling at between March and July, 1998 were assessed. Aerobic plate counts (APC) of chicken wings obtained from retail store during storage of 7 days (2±2℃) were 5.80 log unit, which was the highest levels compared to chicken legs, chicken breasts, and whole chicken. APC and gram-negative bacterial counts (GNC) of whole chicken during refrigerated (4℃) storage under temperature abuse for lhr at 35℃ were 6.711og unit and 6.22 log unit, respectively. However, APC and GNC of whole chicken during refrigerated (10℃) storage under temperature abuse for lhr at 35℃ were not microbiological acceptable after storage of 4 days. Whole chicken obtained from a commercial chicken processing after evisceration significantly (P< 0.05) increased APC and GNC compared to those of after defeathering, before air chilling, and after final processing.