소포장 우육의 유통시 포장 방법 및 품질 분석 연구

• 영문명: A study on the packaging method and quality analysis of small package refrigerated beef for distribution
• 발행기관: 한국축산식품학회
• 저자명: 김재용 김예지 차지윤 오선민 성정민 박민경 안재환 최윤상
• 간행물 정보: 『Food and Life』제2024권 제1호, 33~40쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.03.31

국문 초록

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.

목차

서 론

재료 및 방법

결과 및 고찰

요약

키워드

small packaging packaging method distribution beef quality characteristics