食肉衛生에 관한 實驗的 硏究

A study on the spoilage of beef in a cold storage for the meat hygiene

Bacteriological and physice-chemical status of spoiled beef in a cold storage was investigated. The results obtained are summarized as follow: 1. When the beef during a cold strage was spoiled, total bacterial count, pH and volitile basic nitrogen(VBN) were 10⁷/g, 6.2 and 18.87㎎%, respectively. 2. In order to investigate the bacteria which caused the spoilage of beef, bacteria were isolated and identified, Most of them found to be pseudomonas aeruginosa. 3. salmonella spp. were not isolated from packaged but isolated unpackaged fresh beef purchased from a meat shop. 4. The spoilage of beef depended upon the degree of contamination before storage and storage temperature.