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KMID : 0613820030130060829
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Journal of Life Science
2003 Volume.13 No. 6 p.829 ~ p.835
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Effects of Carcass Grade and Addition of Mugwort Powder on the Storage Stability of Boiled Pork
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Kang Se-Joo
Moon Yoon-Hee
Jung In-Chul
Kim Young-Gil
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Abstract
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Addition effect of mugwort powder on storage stability of boiled carcass grade(B and E) during storage at 4℃±1 for 8 weeks were investigated. The pH value and volatile basic nitrogen(VBN) content of boiled pork with mugwort powder were not significant difference(p>0.05) depending on the carcass grade as compared to boiled pork without mugwort powder. The thiobarbituric acid reactive substances(TBARS) values of boiled pork with mugwort powder were significantly lower than those of boiled pork without mugwort powder up to 8 weeks of the chilling process. The boiled pork with mugwort powder showed to have lower numbers of bacteria and residual nitrite than those without mugwort powder depending on the carcass grade.
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KEYWORD
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boiled pork, carcass grade, mugwort powder
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