한국동물위생학회지 (Korean Journal of Veterinary Service)
- 제23권4호
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- Pages.361-366
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- 2000
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- 3022-7372(pISSN)
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- 2287-7630(eISSN)
도축공정중 식육의 미생물 오염실태 조사
Microbiological quality of pork meat in the stage of slaughter process
초록
The growth of bacteria on the surface of the meat was monitored to investigate the relationships between microbiological quality and some environmental factors such as the chilling temperature, alcohol spraying, and transport in slaughter process of pigs. The temperature changes of the surface and inner part of pork carcass were monitored with GreenTrack