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KMID : 1011620160320020157
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Korean Journal of Food and Cookey Science
2016 Volume.32 No. 2 p.157 ~ p.167
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Study on Processing Quality of Different Parts of Pork and Beef
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Choi Yun-Sang
Ku Su-Kyung
Lee Hye-Jin
Sung Jung-Min
Jeon Ki-Hong
Kim Hyun-Wook
Kim Tae-Kyung
Kim Young-Boong
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Abstract
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Purpose: The objective of this study was to investigate the quality characteristics of pork and beef meat according to species (pork: modern genotype pork, Korean native black pork; beef: Holstein, Korean native cattle) and cuts (pork: shoulder, ham, loin; beef: loin, tenderness, round).
Methods: The moisture content, protein content, fat content, ash content, fatty acid compositions pH, whater holding capacity, cooking loss, shear force, color, and sensory characteristics were measured in triplicate.
Results: The moisture content, pH, cooking loss, and shear force of modern genotype pork were significantly higher than the Korean native black pork; in addition, the moisture content of loin was significantly higher than shoulder and ham. The fatty acid compositions for different parts of pork showed no significant differences. Among the sensory characteristics, the parameters of pork were not significantly different. The moisture content of Holstein was significantly higher than Korean native cattle. The fatty acid composition of beef could not confirm the specific differences. Water holding capacity of Korean native cattle was higher than Holstein, while cooking loss of Korean native cattle was lower than Holstein. Overall acceptability scores of Korean native cattle was higher than Holstein.
Conclusion: The study results of several parameters in selected raw meat samples provide useful information for developing new strategies to improve the quality of meat products consumption.
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KEYWORD
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modern genotype pork, Korean native black pork, Holstein, Korean native cattle, processing quality
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