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KMID : 1024420210250020147
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Food Engineering Progress
2021 Volume.25 No. 2 p.147 ~ p.154
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Change in Quality of Pork Belly and Pork Shoulder with Low Temperature Hydrostatic Pressure and Ultrasound Treatment during Storage
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Nam Jung-Hyun
Kim Chul-Beom
Ko Deok-Hoon
Chun Ji-Yeon
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Abstract
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Meat aging methods consist of dry aging, wet aging, and water aging. Ultrasonic and high-pressure processing has been applied to enhance meat quality in the meat aging process. This study investigated the effects of pressure and ultrasonic processing on pork belly and shoulder. The vacuum-packed pork belly and shoulder were stored in a water chamber at 0.1 MPa or 1 MPa during aging and then ultrasonic treated with a strength of 40 kHz before quality characterization. The water holding capacity of the pressure treatment group was 94.23±1.87% for the belly and 93.93±0.86% for the shoulder, which was higher than other groups. The cooking loss was the lowest ultrasonic, pressure treatment group (26.73±1.08%) in the belly and pressure treatment group (28.06±1.85%) in the shoulder.
The hardness showed the lowest ultrasonic and pressure treatment group in the belly (7.13±1.41 N) and shoulder (6.49±2.17 N). The L* and a* value of the belly were increased compared to the early days of storage. When pressure and ultrasound were treated on pork belly and shoulder, positive effects such as increased water holding capacity, reduced hardness and cooking loss, and improved color were observed.
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KEYWORD
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pork belly, pork shoulder, wet aging, ultrasound, hydrostatic pressure
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