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KMID : 1024620060260030362
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Food Science of Animal Resources
2006 Volume.26 No. 3 p.362 ~ p.367
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Determination of Hydroxyproline Contents of Pork Meat for Quality Evaluation of Meat Products
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Kim Jin-Seong
Kim Jae-Hun
Park Jin-Gyu
Park Jae-Nam
Lee Ju-Woon
Pyun Yu-Ryang
Byun Myung-Woo
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Abstract
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This study was conducted to evaluate the feasibility of determination of hydroxyproline (Hyp) contents in pork meat for the quality evaluation of meat products. The relationship between the Hyp contents and pork grade was not high in porcine semitendinosus muscle. Whereas, Hyp contents of pork fresh ham and hamburger patties prepared with them were significantly increased as the decrease of pork grade. These results showed that the determination of Hyp contents might be a useful method for the quality evaluation of meat products.
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KEYWORD
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hydroxyproline, collagen, hamburger patty, pork grade, meat products
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