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KMID : 1024620010210040323
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Food Science of Animal Resources
2001 Volume.21 No. 4 p.323 ~ p.328
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Studies on Quality Characteristics of Pork Classified by Hunter L Value
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Park Beom-Young
Yoo Y. M.
Cho S. H.
Chae H. S.
Kim Jin-Hyoung
Ahn Chong-Nam
Lee Jong-Moon
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Abstract
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Meat quality of the domestic pork carcasses(n=330) classified in 3 groups according to the Hunter L values postmortem(50, 50.1∼55.0 and 55.1) was investigated. The carcass temperature(3, 5, 10 and 15hr postmortem) and temperature falling rate of postmortem increased as the Hunter L value increased. The pH postmortem(pHohr/, pH24hr/) decreased as the Hunter L value decreased. In physical traits, the water holding capacity(WHC) increased and the purge loss decreased as the Hunter L value increased. However, shear force, cooking loss and fat hardness were not significantly different among different. Hunter L value groups(p<0.05). The meat color indices(CIE L*, a*, b*, chroma, hue and ΔE) increased as Hunter L value increased. The sensory characteristics had no significant difference among different Hunter L value groups(p<0.05). In conclusion, the results suggested that Hunter L values were related with pork quality such as temperature, pH, physical traits and color.
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KEYWORD
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Hunter L, WHC, pH, meat quality
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