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KMID : 0974620020200020491
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Bulletin of Dongnam Health University
2002 Volume.20 No. 2 p.491 ~ p.498
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Effects of Vinegar on Lipid Oxidation and Meat color of Chilled Pork
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Ko Myung-Soo
Yang Jong-Beom
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Abstract
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This study was conducted to investigate the effects of vinegar on lipid oxidation and meat color of chilled pork. Pork samples during storage at 4℃ were evaluated for pH, TBA values and CIE L^*a^*b^* values. The pH and TBA values of control(wrapping) increased rapidly after 7 days, while those of Tl (vinegar spraying before wrapping) maintained at low level up to 20 days of storage, and those of T3(vinegar spraying before vacuum packaging) were lower than those of T2(vacuum packaging) up to 30 days of storage. The CIE L^* values of Tl and T3 were significantly higher than those of control and T2 at the beginning of storage(p<0.05). The CIE a^* values of Tl were lower than those of control at the beginning of storage, while increased significantly during storage, and those of T3 were significantly higher than those of T2(p<0.05). The CIE b^* values of Tl were significantly lower than those of control, and those of T3 were significantly higher than those of T2(p<0.05).
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KEYWORD
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