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KMID : 1024620020220020151
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Food Science of Animal Resources
2002 Volume.22 No. 2 p.151 ~ p.157
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Composition and Physico-Chemical Properties of Vacuum Packaged Korean Pork Loins for Export during Cold Storage
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Choi Yeom-Soon
Park Beom-Young
Lee Sung-Ki
Kim I.-S.
Kim Byoung-Chul
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Abstract
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The Korean fresh pork loins in vacuum packaged were obtained from three different Korean export companies and investigated for their proximate composition and physico-chemical characteristics. The fresh pork loins were stored at 2 for 50 days and analyzed with an interval of 5∼10 days. In proximate analyses, the moisture contents of pork loins from the company I were higher, the protein contents from the company II were higher, and fat contents from the companies II and III were higher compared to those from the other companies. The pH of loins increased as storage period increased. The shear value of loins from company II showed significantly lower level and tended to decrease during storage. However, the water holding capacity and the purge loss of loins from company II increased during storage periods.
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KEYWORD
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fresh pork loins, proximate composition, physico-chemical characteristics
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