Survey of the Status of Conutry-of-origin Lables and Hygine on the Meat Markets of 4 Regions in Korea

Nam, Bo Ra; Nam, Jung Oak; Park, Jung Min; Lee, Ra Mi; Gu, Hyo Jung; Kim, Myung Hee; Chang, Un Jae; Suh, Hyung Joo; Kim, Jin Man

doi:10.5851/kosfa.2007.27.1.122

Cited by 5 publications

(1 citation statement)

References 5 publications

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“…Considering increasing trends for the consumption of meat products in Korea, proper hygiene and safety policies are essential for public health (Lee et al, 2010;Nam et al, 2007). As shown in Table 2, we studied the hygiene of manufacturing facilities through enumerating microorganisms from swab samples.…”

Section: Resultsmentioning

confidence: 99%

Analysis for change in microbial contents in five mixed Kimchi starter culture and commercial lactic acid bacterial-fermented sausages and biological hazard in manufacturing facilities

Lee

Kim

2018

Food Sci Biotechnol

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The purpose of this study was to compare change in microbial contents between sausages with five mixed Kimchi starter culture (T1) and commercial lactic acid bacterial (LAB) (T2) during fermentation, and to screen manufacturing facilities for microbial condition. For T1 and T2, pH levels decreased at 7 days and increased at 14 days. For color, the lightness of T1 decreased at 7 days (36.50 ± 6.04) and slightly increased at 14 days (38.40 ± 4.35). In addition, T1 and T2 were observed decrement of redness and increment of yellowness during ripening. Mold, yeast, and LAB were detected, whereas pathogenic bacteria were not detected in both sausages (T1 and T2) and screening manufacturing facilities. Taken together, five mixed Kimchi starter culture fermented sausage was similar to commercial LAB-fermented sausage, and this study could be used to information as basic data biological hazard for HACCP system in fermented sausage.

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Section: Resultsmentioning

confidence: 99%