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KMID : 0881719860010020115
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Journal of Food Hygiene and Safety
1986 Volume.1 No. 2 p.115 ~ p.120
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Studies on the Long-Term Preservable Meat Products Based on the Water Activity Control
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Shin Heuyn-Kil
Kim Haeng-Ha
Lee Won-Chang
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Abstract
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This experiment was carried out to develop long-term preservable meat products by controlling a water activity which has a potential inhibitory effects on the growth of microorganism and germination of spore. For this purpose the accuracy of instrument for the measurement of water activity, electric hygrometer was used for this study as well as water activity of final products were investigated according to the various amounts of different kinds of additives. Spore of Bacillus spp, Clostridium sporogenes and Cl. botulinum were inoculated to the meat products with different aw and their growth states in 25C were observed to find out the lowest aw which inhibit their growth (aw 0.950).
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KEYWORD
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Water activity, Humectant, Clostridium botulinum, Clostridium sporogenes
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