Establishment of Shelf-life of Domestic Vacuum Packaged Pork Loins by Microbial Levels

국내산 진공 포장 냉장 돈육 뒷다리육의 미생물 수준에 의한 유통기한 설정

  • 김일석 (한국육류수출입협회) ;
  • 민중석 (서울대학교 농업생명과학대학 동물자원과학과) ;
  • 이상옥 (서울대학교 농업생명과학대학 동물자원과학과) ;
  • 신대근 (서울대학교 농업생명과학대학 동물자원과학과) ;
  • 이정일 (서울대학교 농업생명과학대학 동물자원과학과) ;
  • 이무하 (서울대학교 농업생명과학대학 동물자원과학과)
  • Published : 1998.06.01

Abstract

This study were carried out for investigation of microbiological characteristics, and establishment of shelf-life of Korean vacuum packaged chilled pork hams for export. The samples were stored at 0$\pm$1$^{\circ}C$ (A and B companies) and 2$\times$1$^{\circ}C$ (C and D companies). In the analysis of microorganisms, the numbers of total plate counts were 3.72$\times$103~1.15$\times$104CFU / $\textrm{cm}^2$ at initial time. After 30 days, total plate counts were over 1$\times$106CFU / $\textrm{cm}^2$ in samples. Anaerobic counts were over 1$\times$106CFU / $\textrm{cm}^2$ in samples excluded one of A company after 30 days. Using regression equations, the estimation of shelf life were made : 32~37 days in storing at $0^{\circ}C$ and 27 days at 2$^{\circ}C$. In this case, the determination coefficients were 0.8624~0.9515 and 0.8236~0.8565, respectively.

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