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KMID : 1024620020220030201
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Food Science of Animal Resources
2002 Volume.22 No. 3 p.201 ~ p.205
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Changes of pH, Drip Loss and Microbes for Vacuum Packaged Exportation Pork during Cold Storage
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Jin Sang-Keun
Kim Il-Suk
Hah K. H.
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Abstract
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This study was carried out to investigate the changes of pH, drip loss, total plate counts(TPC) and 5. coli for exportation pork during storage at 01 far 554days. 25 pigs were slaughtered at commercial slaughtering house and 6 portions such as loin, tenderloin, boston butt, knuckle, inner ham and outer ham were separated for each carcass after 24hrs and then storage at 01 after vacuum packaged. pH were significantly decreased as the storage time increased for all portions. Drip loss of Boston butt was significantly lower than that of the other portions(p<0.05), whereas inner ham had the highest drip loss(p<0.05). TPC and 5. coli were significantly higher than that of the other treatments in Tenderloin and Boston butt(P<0.05).
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KEYWORD
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exportation pork, vacuum packaging, pH, drip loss, total plate count, E-coli
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FullTexts / Linksout information
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Listed journal information
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