한국축산식품학회:학술대회논문집 (Proceedings of the Korean Society for Food Science of Animal Resources Conference)
- 한국축산식품학회 2005년도 제36차 추계 학술발표대회
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- Pages.136-141
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- 2005
Effects of High Pressure Assisted and Shift Freezing Process on the Physical Properties of Pork Muscle
- Park, Sung-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
- Hong, Guen-Pyo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
- Kim, Jee-Yeon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
- Min, Sang-Gi (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
- 발행 : 2005.10.28
초록
In this research, PSF and PBF indicated beneficial influence on water binding ability of meat comparing to conventional freezing methods. High pressure in freezing process resulted some changes inhysical characteristics of pork: increment each color value, shear force and pH in PSF, PAF and PBF.
키워드