수출용 진공포장 돼지고기의 저장기간 중 pH , 육즙손실 및 미생물의 변화

This study was carried out to investigate the changes of pH, drip loss, total plate counts(TPC) and E. coli for exportation pork during storage at 0±1℃ for 55days. 25 pigs were slaughtered at commercial slaughtering house and 6 portions such as loin, tenderloin, boston butt, knuckle, inner ham and outer ham were separated for each carcass after 24hrs and then storage at 0±1℃ after vacuum packaged. pH were significantly decreased as the storage time increased for all portions. Drip loss of Boston butt was significantly lower than that of the other portions(p<0.05).