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KMID : 0380620220540050505
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 5 p.505 ~ p.510
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Quality characteristics of pork press ham with various levels of dry aged beef crust
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Kim Sun-Gyeom
Kang Kyu-Min
Jeong Chang-Hwan
Kim Hack-Youn
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Abstract
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This study investigated the effects of dry-aged beef crust on the quality characteristics of pressed ham. Pork pressed hams were manufactured using various levels of dry-aged beef crust (0, 1, 3, and 5%). The quality characteristics of pressed ham were examined by proximate composition, color, pH, water holding capacity, texture, and sensory evaluation. The crude protein content of the 5% dry-aged beef crust sample was significantly higher than that of the control sample (p<0.05). The water-holding capacity of the samples with 3 and 5% dry-aged beef crusts was significantly higher than that of the 1% and control samples. The overall acceptability of sensory evaluation of the samples with 3 and 5% dry-aged beef crusts showed a significantly higher score than in the control (p<0.05). Therefore, adding 3% dry-aged beef crust to pressed ham can improve the quality characteristics and is economically appropriate for manufacturing.
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KEYWORD
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animal by-products, beef crust, pork, pressed ham, quality characteristics
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