1、 KSKSKSKSKSKSKSK KSKSKS KSKSK KSKS KSK KS KS H 3119 KS H 3119:2012 2012 12 29 http:/www.kats.go.krKS H 3119:2012 : ( ) ( ) () () ( ) : (http:/www.standard.go.kr) : :2002 02 28 :2012 12 29 2012-0834 : : ( 02-509-7270) (http:/www.kats.go.kr). 10 5 , . KS H 3119:2012 Seasoned rib meat 1 , , , , . 2 . .
2、 ( ) . KS H 1101, KS J ISO 4833, 30 KS Q ISO 4121, 3 . 3.1 , , , ( , , ). 3.2 1 4 5 , 1 5 cm . 4 4.1 4.2 KS H 3119:2012 2 5 5.1 1 . 1 . (mg/100 g) 15.0 (CFU/g) 1.0106 (%) ( , ) 85 , 60 . 5.2 1 6 6.1 KS Q ISO 4121, 6.3.2 , 5 , 4 , 3 , 2 , 1 , 3.5 1 . 6.2 (VBN) (Conway ) . A( 35 mm) B( 61 mm) , A B 1/
3、2 . . 6.2.1 a) ( .) b) (K2CO3) ( ) 60 g 50 mL (NH3) . c) (Brunswik) 0.2 g 0.1 g 300 mL . 6.2.2 400 g 4 mm 2 . 2 , 10 g (W) 2 . 50 mL 30 . 5 % . KS H 3119:2012 3 6.2.3 . a) 1 mL A 0.01 N 1 mL . , 1 mL B B ( ) 25 1 (20 120 , 16 140 , 10 160 ) . b) 0.01 N 2 (a mL) . 2 (b mL) . (mg/100 g) dWfab 100)(14.
4、0 W : (g) f : 0.01 N d : 6.3 6.3.1 , 05 . 70 % . 10 25 g , 9 (KS J ISO 4833 .) . 6.3.2 KS J ISO 4833 . 6.4 (W1) . 2 , , 3 4 . ( ) (W2) , ( ) (W 2) . (W3) . KS H 3119:2012 4 (%) 100312 WWW 100312WWW7 6. 5.1 8. . 8 8.1 . 8.2 . 9 9.1 KS H 1101 . 9.2 “ ” , “ ” , . 153787 1 92 3(16) (02)26240114 (02)262401489 http:/ Korean Agency for Technology and Standards http:/www.kats.go.kr KS H 3119:2012 KSKSKS SKSKS KSKS SKS KS SKS KSKS SKSKS KSKSKS Seasoned rib meat ICS 67.120.10