Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

Sensory Characteristics of Domestic and Imported Pork Butts by Triangle Test and Descriptive Analysis

삼점검사 및 척도묘사분석을 이용한 국내산 및 수입산 목심의 관능적 품질특성

  • 김일석 (진주산업대학교 동물소재공학과) ;
  • 신대근 (텍사스 A&M대학교 축산학과) ;
  • 민중석 (CJ㈜ 식품연구소 조리식품센터) ;
  • 이상옥 (서울대학교 농생명공학부) ;
  • 장애라 (서울대학교 농생명공학부) ;
  • 진상근 (진주산업대학교 동물소재공학과) ;
  • 이무하 (서울대학교 농생명공학부)
  • Published : 2004.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

To evaluate the sensory characteristics of domestic or imported chilled and frozen pork butts, six samples were purchased and investigated. Sixty panels of sensory evaluation were consisted of six groups by sex and age. In the appearance test, many panels preferred the domestic frozen butt A obtained good scores in fat color and fat attachment (p<0.001). In the age group, the 20's consumer preferred the domestic chilled pork butt of A company, whereas the 30's and 40's consumers preferred the imported frozen butt of A company. According to the results from the triangle test, the combinations of domestic frozen butt B and imported frozen butt A was the most significantly distinguished among the pairs of raw and cooked butts.

국내 시장에 유통중인 국내 및 수입산 냉장ㆍ냉동 목심의 관능적 품질 특성을 조사하기 위하여 총 6종의 수입산 및 국내산 냉장ㆍ냉동 목심을 구입하여 연령 및 성별로 구분된 60명의 관능검사요원을 대상으로 조사ㆍ분석하였다. 제품의 외관평가 조사결과, 소비자들은 지방색 및 지방부착도에서 높은 선호 경향을 나타낸 국내산 냉동 목심 A를 가장 선호하는 것으로 조사되었다(p<0.001). 척도 묘사 분석법을 이용하여 분석한 연령별 기호도 조사에 의하면 젊은 층인 20대의 소비자들은 국내산 냉장 목심 A를 30대와 40대의 소비자들은 북미산 냉동 목심 A를 가장 선호하였다. 삼점검사법을 이용한 외관 및 조리육의 식별 특성 조사에 있어서는 국내산 냉동 목심 B와 북미산 냉동 목심 A의 조합에서 가장 높은 식별강도를 나타내었다(p<0.001).

Keywords

References

  1. Benedetti, S., Pompei, c., and Mannino, S. (2004) Com-parison of an electronic nose with the sensory evaluation of food products by triangle test. Electroanalysis 16(21), 1801-1805 https://doi.org/10.1002/elan.200303036
  2. Bredahl, L., Grunert, K. G., and Fertin, C. (1998) Relating consumer perceptions of pork quality to physical product characteristics. Food Quality and Preference 4, 273-281
  3. Brewer, M. S. and McKeith, F. K. (1999) Consumer-rated quality characteristics as related to purchase intent of fresh pork. J Food Sci. 64, 171-174 https://doi.org/10.1111/j.1365-2621.1999.tb09885.x
  4. Brewer, M. S., Zhu, L. G., and McKeith, F. K. (2001) Marbling effects on quality characteristics of pork loin chops: consumer purchase intent visual and sensory charac-teristics. Meat Sci. 59, 153-163 https://doi.org/10.1016/S0309-1740(01)00065-1
  5. Bryhni, E. A, Byrne, D. V., R$\phi$dbotten, M. C., Claudiagnussen, Agerhem, H., and Johansson, M. (2002) Con-sumer perceptions of pork in Denmark, Norway and Sweden. Food Quality and Preference 13, 257-266 https://doi.org/10.1016/S0950-3293(02)00021-6
  6. Cho, S. H., Park, B. Y, Byun, J. S., Kim, J. H., Ahn, J. N., and Yun, S. K. (2004) Visual evaluation factors of pork loin and Korean consumer's preference choice. Kor. J Anim. Sci. & Technol. 46(3), 415-426 https://doi.org/10.5187/JAST.2004.46.3.415
  7. Fernandez, X., Monin, G., Talrnant, A, Mourot, J., and Lebret, B. (1999) Influence of intramuscular fat content on the quality of pig meat-2. Consumer acceptability of muscle longissimus lumborum. Meat Sci. 53, 67-72 https://doi.org/10.1016/S0309-1740(99)00038-8
  8. Grunert, K. G., Bredahl, L., and Bruns$\phi$, K (2004) Consu-mer perception of meat quality and implications for product development in the meat sector - a review. Meat Sci. 66, 259-272 https://doi.org/10.1016/S0309-1740(03)00130-X
  9. Hamm, R (1975) Muskelfarbstoff und Fleischfarbe. Fleisch-wirtschaft 55(10), 1415-1420
  10. Hiner, R. L., Thornton, J. W., and Aslmeyer, R H. (1965) Palatability and quality of pork as influenced by breed and fatness. J. Food Sci. 30, 550-254 https://doi.org/10.1111/j.1365-2621.1965.tb01800.x
  11. Judge, M D., Cahill, V. R, Kunkle, L. E., and Destherage, F. E. (1960) Pork Quality: II. Physical, chemical and orga-noleptic relationships in fresh pork. J Anim. Sci. 19, 145-149
  12. Jung P&C Institute (1998) Guide of meat retail. Seoul, Korea, pp. 80-110 (in Korean)
  13. Kauffinan, R. G. (1989) Eight perceptions about pork muscle quality. North American Swine Improvement Confe-rence, Toronto, Canada pp. 285-292
  14. Kim, I. S. and Lee, M. (1998) Comparison of microbiolo-gical and physicochemical characteristics of the imported frozen pork bellies with domestic one. Kor. J Anim. Sci. 40(4), 413-420
  15. Kim, J. S., Min, J. S., and Lee, M (1998a) Comparison of TBA, VBN, fatty acids composition, and sensory charac-teristics of the imported and domestic frozen pork bellies. Kor. J Anim. Sci. 40(5), 507-516
  16. Kim, I. S., Min, J. S., Shin, D. K, Lee, S. O., Lee, J. I., and Lee. M (1998b) The quality comparison of domestic and imported chilled pork shoulder in Korea market. Kor. J. Anim. Sci. 40(6), 671-680
  17. Kim, K O. and Lee, Y. C. (1995) Sensory evaluation of foods. Hak Yon Sa, Seoul, Korea, pp. 144-282 (in Korean)
  18. Kim, Y. B., Rho, 1. H, and Lee, N. H (1996) A study on the shelf-life of vacuum packaged imported chilled pork. Kor. J Anim, Sci. 38(6), 597-604
  19. KMTA (2004) The meat trade information. No. 104 (in Korean)
  20. Lee, M (1993) Sensory characteristics and difference of Hanwoo. Kor. Animal Industry and Technology 1(2), 14-25
  21. Lee, M, Lee, S. K, Choi, S. H, and Kim, I. S. (2001) The Science of total quality management for animal products. Sun Jin Mun Hwa Sa, Seoul, Korea, pp. 67-69 (in Korean)
  22. Min, J. S., Kim, I. S., and Lee, M (1999) Effects of electron beam radiation on the microflora and sensory characteristics of pork loin. Kor. J. Food Sci. Technol. 31(3), 746-750
  23. Resurreccion, A. V. A. (2003) Sensory aspects of consumer choices for meat and meat products. Meat Sci. 66(1), 11-20 https://doi.org/10.1016/S0309-1740(03)00021-4
  24. SAS (I995) SAS/STAT Software for Pc. Release 6.11, SAS Institute Inc., Cary, NC, USA
  25. Steele, R G. D. and Torrie, J. H (1980) Principle and procedure of statistics. McGraw Hill, NY, pp. 50-120
  26. Turrell, G., Hewitt, B., Patterson, C., and Oldenburg, B. (2003) Measuring socio-economic position in dietary research: Is choice of socia-economic indicator important?. Public Health Nutr. 6, 191-200
  27. Verbeke, W. and Vackier, I. (2004) Profile and effects of consumer involvement in fresh meat. Meat Sci. 67, 159-168 https://doi.org/10.1016/j.meatsci.2003.09.017
  28. Verbeke, W. and Ward, R W. A. (2001) Fresh meat almost ideal demand system incorporating negative TV press and advertising impact. Agri. Economics 25, 359-374 https://doi.org/10.1111/j.1574-0862.2001.tb00215.x