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KMID : 1024620090290020213
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Food Science of Animal Resources
2009 Volume.29 No. 2 p.213 ~ p.219
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Changes in the Physicochemical Properties of the Muscles from Low-Fat Pork Cuts during Chilled Storage
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Seong Pil-Nam
Cho Soo-Hyun
Kim Jin-Hyoung
Kim Young-Tae
Park Beom-Young
Lee Jong-Moon
Kim Dong-Hun
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Abstract
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This study was conducted to investigate the changes in the physicochemical properties of five muscles from low-fat pork cuts during storage at for 14d. As the chilled-storage time increased, the moisture and fat contents and the pH of the muscles did not significantly (p>0.05) change, but the water-holding capacity of the supraspinatus, semitendinosus, and longissimus dorsi muscles significantly (p<0.05) improved. The purge loss of the five muscles significantly (p<0.05) increased with the increase in the storage time, but their cooking loss and hardness did not significantly (p>0.05) change as the chilled-storage time increased. It can be seen from these results that the physicochemical properties of the five muscles do not changes greatly during the 14-day cold storage. Therefore, it is possible to distribute such five pork muscles to fresh-pork-meat retail stores or shops without meat quality degradation.
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KEYWORD
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physicochemical properties, pork muscles, chilled storage
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