Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 23 Issue 6
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- Pages.717-722
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- 1991
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- 0367-6293(pISSN)
Quality Change of Marinated Chicken Drummettes as Affected by Vacuum Packing, 'rub', Storage Temperature and Additives
진공포장, 'Rub', 저장온도와 첨가물에 따른 Marinated 닭 Drummettes의 품질변화
- Chuang, Ju-Tzu (Poultry Science Department, Mississippi State University) ;
- Chen, Tsun Chieh (Poultry Science Department, Mississippi State University) ;
- Jeong, In-Hak (Department of Fisheries Resources Development and Kangnung National University) ;
- Yi, Young-Hyoun (Department of Food Science, Kangnung National University)
- Published : 1991.12.01
Abstract
The effects of preparation methods, packaging, and additives on shelf life of appetizer chicken drummettes were investigated. Initial microbial loads of appetizer drummettes affected their refrigerated shelf life. Drummettes cooked to
진공포장, 'rub', 저장온도와 첨가물에 따른 marinated 닭 drummettes의 품질변화를 조사했다. Drummettes의 초기 미생물 수에 따라 제품 품질수명은 영향을 받았다. 내부온도가