Journal of the Korean Professional Engineers Association (기술사)
- Volume 16 Issue 1
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- Pages.71-77
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- 1983
Chilling Control of meat for quality retention
식육의 품질보존을 위한 저온관리(I)
Abstract
Meat itself contains all the essential nutrients for the organisms, because it is high in moisture, rich in nitrogenous, Plentifully supplied with minerals and accessory growth factors, usually has come fermantable carbohydrates and is at a faverable PH for most microorganisms. So, microorganisn can grow and multiply rapidly well in it and caused spoilage of meat and their Product. Therefore, storage and handling of meat must be Strictly controlled on contamination and growth of organism by a low temperature, among the low temperature control, chilling control of meat is one of the best method as good retention for meat quality.
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