CAJ | 학술논문

研究屠宰过程中微生物污染数量与各品质指标变化的关系，并对剥皮与烫毛两条生产线控制前后的初始微生物与各品质指标进行了对比研究。结果表明，冷却肉的品质变化与微生物的生长繁殖程度紧密相关，当微生物数量达到108 CFU/g时产品已经开始腐败；采用控制措施显著地减少了初始微生物数量，使得冷却肉的保鲜期（0~4℃条件贮藏）延长3~4d。
연구도재과정중미생물오염수량여각품질지표변화적관계，병대박피여탕모량조생산선공제전후적초시미생물여각품질지표진행료대비연구。결과표명，냉각육적품질변화여미생물적생장번식정도긴밀상관，당미생물수량체도108 CFU/g시산품이경개시부패；채용공제조시현저지감소료초시미생물수량，사득냉각육적보선기（0~4℃조건저장）연장3~4d。
The study researches the relations of microbial contamination quantity during slaughtering and changes of the chilled pork quality indexes, and the initial microorganism and quality index are studied before and after the control measures of peeling or scalding. The results are obtained as follows: the quality of chilled pork is closely related with changes of microbial growth and reproduction rate, when the microbial quantity reached to 108 CFU/g, chilled meat has already begun to corruption. The control measures significantly reduced the initial number of bacteria and the preservation time of chilled meat is postponed 3~4 d when stored at 0~4℃.