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KMID : 0380619920240050492
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 5 p.492 ~ p.496
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Quality Comparison of Luncheon Meats
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양승용/Yang, S Y
정명섭/박형일/이무하/Chung, M S/Park, H I/Lee, M
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Abstract
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In order to compare the quality of canned pork products which are called collectively as luncheon meat, residual nitrite, sodium, collagen, total heme pigments and chemical composition were analyzed in 12 products of 8 companies from 4 countries. Also, the proteins of products were compared with that of pork by SDS-PAGE analysis. The level of residual nitrite was low in all the products and sodium levels were similar except in one or two products. As for collagen and total heme pigments content, among imported products luncheon meats were different from chopped meat products while domestic products were similar regardless of label distinction. Collagen contents of domestic products were similar to those of imports but total heme pigments contents were much higher. Densitometer scans of gel electrophoretograms of chopped meat were more similar to that of pork than those of luncheon meat. In terms of chemical composition, luncheon meat had more carbohydrate regardless of whether they are domestics or imports. The quality of domestic luncheon meat appears to be the composite of those of imported luncheon meat and chopped meat. Accordingly; the quality standard for luncheon meat as a cheap product should be established in Korea to enable the domestic products to have a competitive power in price.
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