CAJ | 학술논문

低温肉制品经热加工工序后仍残存真菌孢子、细菌芽孢和部分耐热细菌，极易发生腐败变质。货架期预测技术能够有效地预测和监控制品的货架期，从而减少生产企业的经济损失，并为消费者提供安全保障。综述了货架期预测过程中菌相分析、特定腐败菌生长模型建立、货架期预测软件开发和对模型的验证及改良等主要技术及其应用现状，为低温肉制品货架期预测和确定提供参考。
저온육제품경열가공공서후잉잔존진균포자、세균아포화부분내열세균，겁역발생부패변질。화가기예측기술능구유효지예측화감공제품적화가기，종이감소생산기업적경제손실，병위소비자제공안전보장。종술료화가기예측과정중균상분석、특정부패균생장모형건립、화가기예측연건개발화대모형적험증급개량등주요기술급기응용현상，위저온육제품화가기예측화학정제공삼고。
Some fungal spores,bacterial spore and thermal tolerant bacteria still survived in low-temperature meat products after thermal processing,which might cause low-temperature meat products spoilage. The technology of shelf-life prediction could effectively predict and monitor the shelf-life meat products,thereby reduce the production loss of industry and provide the food security of consumers. The microflora analysis,the growing pattern of specific spoilage organisms,the development of shelf-life prediction model and the validation and improvement of the model were reviewed in this paper,which provided the reference for the shelf-life prediction of the low-temperature meat products.