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KMID : 0881720090240010063
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Journal of Food Hygiene and Safety
2009 Volume.24 No. 1 p.63 ~ p.68
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The Statistics Probability Analysis of Pork-Cutting Processing
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Oh Deog-Hwan
Rahman S.M.E.
Kim Jae-Myeong
Park Kyung-Jin
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Abstract
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The statistics probability approach for microbial risk assessment (MRA) has been recognized as an efficient method because this probability approach, which can be presented the diversity, variability, and uncertainty for the environmental factors of food processing, provide better realistic results than point estimate. This study was conducted to determine of probability statistics for the environmental factors of the pork-cutting processing i.e. the processing time, the pork meat temperature, and processing room temperature etc. As the input parameters for the MRA, triangular distribution and normal distribution were selected as an efficient probability distribution model, these distributions were analyzed by the simulation. The simulation results showed the processing time estimated 53 min as mean (5% - 22 min and 95% - 98 min), pork meat temperature estimated 4.83 oC as mean (5% - 2.25 oC and 95% - 7.12 oC, 48.78% exceed 5 oC), and processing room temperature estimated 17 oC as mean (5% - 10.92 oC and 95% - 22.56 oC, 71.178% exceed 15 oC).
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KEYWORD
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MRA (microbial risk assessment), probability statistics, food processing, pork
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