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食肉加工品에 關한 衛生學的 檢査

A Study on the Microbiological Contamination and Deterioration of Meat Products

공중보건잡지 1969년 6권 1호 p.29 ~ 32
김영근 (  ) - 서울대학교 보건대학원

Abstract

Ⅰ. 緖論
Ⅱ. 實驗資料 및 實驗方法
1. 實驗資料
2. 實驗方法
Ⅲ. 實驗成續 및 考按
Ⅳ. 總括 및 結論
英文抄錄
參考文獻


Author made a study on the microbiological contamination and deterioration of sausages during the period from June 1 to August 31, 1968. Coliform bacteria contamination was determined with 260 samples of sausage from a big modern and a small factories and volatile basic nitrogen was estimated to evaluate to state of deterioration with 80 samples from two factories.
Main findings obtained were as follows;
1. Of 260 samples, coliform bacteria contamination was detected at fourteen of which four were contaminated with more than 50 colonies per ml.
2. Ten out of fourteen contaminated samples were detected in July.
3. At 5℃, 40 mg. volatile basic nitrogen per 100 gm. of sausage, maximum permissible concentration, were determined at the clip-tightened sausages on 17th day while it was determined at the thread-tightened ones from small factory on 15th day.
4. At 20℃., 40mg. of volatile basic nitrogen per 100 gm. of sausage were determined from the clip-and thread-tightened sausages on 7th day but 59 mg, were detected from the clip-tightened sausages on 11th day while 90 mg. were detected from the threadtightened ones on the same day.

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