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Korean journal for food science of animal resources = 한국축산식품학회지, v.28 no.5, 2008년, pp.675 - 680
김현욱 (건국대학교 동물생명과학부) , 한두정 (건국대학교 동물생명과학부) , 김천제 (건국대학교 동물생명과학부) , 백현동 (건국대학교 동물생명과학부)
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The physical quality and microbial safety of Korean beef jerky was evaluated at various steps during its preparation. Microbial counts in raw beef demonstrated mesophillic bacteria at 4.20 Log CFU/g, psychrotrophic bacteria at 3.85 Log CFU/g, anaerobic bacteria at 4.90 Log CFU/g, and yeast and molds...
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