|
KMID : 1023520000230040361
|
|
Korean Journal of Veterinary Service
2000 Volume.23 No. 4 p.361 ~ p.366
|
|
|
Microbiological quality of pork meat in the stage of slaughter process
|
|
Kim Eun-Joo
Kang Won-Myoung
Jeong Kyoung-Joo
Kim Woo-Taek
Kim Jin-Hoe
Cheon Chang-Ik
Lim Yoon-Kyu
|
|
|
Abstract
|
|
|
|
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 system during the process of chilling and transport Of the 100pigs tested, the prevalence of level on number of standard plate count (SPC) less than CFU/ and Escherichia coli less than CFU/ in pig were 82% and 80%, respectively. Suface bacterial numbers are decreased in the course of chilling process of the carcass. Alcohol spray process before packing meat also could decrease the surface bacterial count. In conclusion, this study could be overemphasized the importance of relationship between microbiological quality and refrigerating temperature in the process of refrigeration and cutting.
|
|
|
KEYWORD
|
|
|
Microbiological qualify, Total bacterial count, E coli, Slaughter process
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|