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KMID : 1024620060260010098
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Food Science of Animal Resources
2006 Volume.26 No. 1 p.98 ~ p.105
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Physico-chemical and Textural Properties, and Microbial Counts of Meat Products Sold at Korean Markets
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Chin Koo-Bok
Kim Kyung-H.
Lee Hong-Chul
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Abstract
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This study was performed to investigate the product characteristics of meat products sold in Korean markets and determine if these products meet the comsumer demands. The total nineteen meat produce were evaluated the physico-chemical, textural properties, and microbial counts of total bacteria and Enterobacteriaceae. pH values were ranged from 5.46 to 6.69, moisture and the pH values of ham products were higher than those of sausages. Purge loss(%) and expressible moisture(%) were ranged respectively. Varied hunter color values (Lightness , Redness , Yellowness ) were observed. Texture profile analysis values were observed and Frank A sausages made with chicken had highest fracturability, hardness and springiness, whereas loin ham and beershinken had highest cohesiveness, gumminess and chewiness. Most meat products had the total microbial counts of less than 3 log CFU/g and Enterbacteriaceae were not detected (< 2 log CFU/g) in this study. These data suggested that the meat products sold in Korean market were various and relatively safe. In addition, well-being meat products, such as low-fat, salt and containing functional ingredient, should be developed to meet the consumer needs these days.
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KEYWORD
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products characteristics, meat products, Korean markets
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