도계육 냉각공정 방식에 따른 보존성 비교
Comparison of preservation in poultry carcasses processed by different chilling systems
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초록
Cold air or ice water are used to chill poultry carcasses after slaughter. In order to compare the microbial reduction effect of two different chilling systems in poultry carcasses, Pre-and post–chilled carcass samples were tested for contamination agents such as aerobic bacteria counts, E. coli counts and Salmonella spp. counts. Water chilling system showed higher reduction ratio of bacteria than air chilling system during the three seasons. Also, aging of slaughter facility was related with bacterial contamination of pre-chilld carcasses. And additional volatile basic nitrogen (VBN) test were conducted in poultry packing meats and it increased steadily during 15 days. VBN at 8∼9 days were over 13 mg% with putrid smell. Poultry packing meats by water chilling system were fresher than air chilling system during early storage time. But those decayed faster after 9 days.
Abstract
Cold air or ice water are used to chill poultry carcasses after slaughter. In order to compare the microbial reduction effect of two different chilling systems in poultry carcasses, Pre-and post–chilled carcass samples were tested for contamination agents such as aerobic bacteria counts, E. coli counts and Salmonella spp. counts. Water chilling system showed higher reduction ratio of bacteria than air chilling system during the three seasons. Also, aging of slaughter facility was related with bacterial contamination of pre-chilld carcasses. And additional volatile basic nitrogen (VBN) test were conducted in poultry packing meats and it increased steadily during 15 days. VBN at 8∼9 days were over 13 mg% with putrid smell. Poultry packing meats by water chilling system were fresher than air chilling system during early storage time. But those decayed faster after 9 days.
참고문헌 (22)
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