본 실험은 포장우육에서 가장 주요한 부패균의 하나인 B. thermosphacta의 생육특성을 조사하여 포장육 실험의 기초 자료를 마련하고자 실시하였으며 진공포장우육에서 B. thermosphacta와 lactic acid bacteria의 존재에 따른 B. thermosphacta의 생육 특성을 조사하였다. 통기성 포장우육에서는 높은 우육의 pH 범위에서 pH가 B. thermosphacta의 생육에 크게 영향을 미치지 않았으며 진공포장우육에서는 pH 5.5-5.6에서 pH 5.7이상에서 보다 크게 증식이 지연되었다. 포장방법에 따른 B. thermosphacta의 증식은 pH 5.7-6.0의 우육에서 100%가스포장했을 때 이들의 증식이 중지되었고, $20%CO_2$와 $80%N_2$ 혼합가스포장 했을 때 가벼운 증식억제 효과를 보였다. 또한 1 actic acid bacteria의 B. thermosphacta 증식억제 작용은 통기성 포장에서 약하게 나타났으나, 진공포장에서는 pH가 낮을수록 크게 나타났으며, pH 5.5-5.6의 우육에서 B. thermosphacta 는 거의 성장이 중지되었다.
This work was carried out to get the basic data about packaged meat by investigating the characteristics of growth of B. thermosphacta. For this purpose. B. thermosphacta and Lactic acid bacteria were isolated from the vacuum-packaged beef and the effect of various conditions such as pH of beef, packaging method, and Lactobacilli on the growth of B. thermosphacta was investigated. In aerobic packaged beef, the pH did not affected the growth of the B. thermosphacta, while it did affected critically in vacuum packaged beef. The lowest pH for the growth of B. thermosphacta in aerobic-packaged beef was 5.3-5.4 and 5.4-5.5 in vacuum-packaged beef. The growth of B. thermosphacta was completely stopped when the beef with pH 5.7-6.0 was packaged in 100% $CO_2$, but it was not affected significantly when the beef was packaged in a mixture of $CO_2$(20%) and $N_2$(80% ). The inhibitory effect of lactic acid bacteria on the growth of B. thermosphacta was observed faintly in aerobic-packaged beef, but in vacuum-packaged beef, the lower the pH , the more significant its inhibitory effect. The growth of B. thermosphacta was almost stopped in a beef with pH 5.5-5.6.
