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KCI등재후보 학술저널

소포장 우육의 유통시 포장 방법 및 품질 분석 연구

The objective of this study is aimed to compare analyzed packaging methods and quality during the distribution process of small-package beef from 16 companies. To analyze the packaging method of small-package beef, the internal temperature, internal volume, type of refrigerant, and total capacity of the small-package box were investigated, and to analyze the quality of small-package beef, the core temperature, pH, color, and microbial test of the beef were examined. The larger the internal volume of the small packaging box, the higher the internal temperature tended to be. There was no correlation between the total capacity of the refrigerant and the internal temperature of the small packaging. Therefore, in order to lower the internal temperature, it was considered important to select the smallest packaging box size according to the order quantity. Therefore, it is expected that this study will be used as basic data to establish a safe and efficient domestic livestock product distribution system by improving the packaging method of small-packaged beef and predicting the quality of beef, thereby providing safe food to consumers.

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