Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Establishment of an Optimal Washing Condition of a High Temperature Steaming System for the Production of High Quality Pork

고품질 돈육 생산을 위한 고온증기세척수의 최적 조건

  • Yang, H.S. (Department of Animal Science, Gyeongsang National University, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Jeong, J.Y. (Department of Animal Science, Gyeongsang National University, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Moon, S.H. (Department of Animal Science, Gyeongsang National University, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Park, G.B. (Department of Animal Science, Gyeongsang National University, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Joo, Seon-Tea (Department of Animal Science, Gyeongsang National University, Institute of Agriculture and Life Science, Gyeongsang National University)
  • 양한술 (경상대학교 동물자원과학부, 경상대학교 농업생명과학연구원) ;
  • 정진연 (경상대학교 동물자원과학부, 경상대학교 농업생명과학연구원) ;
  • 문상훈 (경상대학교 동물자원과학부, 경상대학교 농업생명과학연구원) ;
  • 박구부 (경상대학교 동물자원과학부, 경상대학교 농업생명과학연구원) ;
  • 주선태 (경상대학교 동물자원과학부, 경상대학교 농업생명과학연구원)
  • Published : 2007.02.28
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Abstract

The objective of this study was to determine the efficacy of different water temperatures and time of spray-washing on the removal of bacteria contamination from surface of pork carcass and to obtain better meat quality with high temperature stream between 60 to 90℃ for the time ranged from 10 to 60 sec. Results showed that total plate counts were significantly decreased with increasing steam temperature(P<0.05). Similar results were found with the spray time(P<0.05). The lightness(CIE L*) value was significantly increased in both loin and ham cuts over 80℃(P<0.05). Ultimate pH of muscle and water-holding capacity were decreased with increasing steam temperature(P<0.05). There was a significant difference in solubility of sarcoplasmic protein between 70℃ and 80℃ of the steam treatments with higher value at 70℃(P<0.05). Again, longer than 30 sec spray at 70℃ steam, the lightness value of pork was significantly increased(P<0.05), while pH and water-holding capacity of muscle were significantly decreased(P<0.05). Therefore, a desirable pork quality would be achieved with spray-steam washing at 70℃ for 20 sec on pork carcass.

본 실험은 고온증기세척수의 분무가 돼지도체 표면 미생물수의 감소와 돈육품질에 미치는 영향에 대해 알아보고자 실시하였다. 처리전과 비교하여 처리후 복강쪽 및 체외표면에서 표면 미생물수는 감소하며, 분무온도가 증가할수록 총균수의 차이를 보여준다(P<0.05). 그러나 80℃ 이상의 온도 즉, 90℃의 고온증기 세척시 80℃의 분무온도와 비교하여 미생물수 감소 효과를 보이지 않은 것으로 미루어(P>0.05) 고온증기 세척수의 분무 온도는 80℃가 적당할 것으로 판단된다. 고온증기 세척수의 처리시간별 돼지도체 표면 미생물수의 변화는, 처리전과 비교하여 처리후 미생물수는 감소하였다(P<0.05). 그러나 복강쪽 및 체외표면 모두 20초의 분무시간에 비해 30초 및 60초 처리시 총균수 변화에 차이를 나타내지 않아 20초 세척시간이 효과적인 것으로 판단된다. 고온증기 세척수의 분무온도가 돈육질에 미치는 영향을 구명하기 위한 육질평가에서 80℃ 이상의 온도에서 등심과 뒷다리 모두 높은 명도 값이 나타났다(P<0.05). 근육의 pH와 보수력은 온도가 증가할수록 감소하며, 특히, pH와 근장단백질용해성은 80℃ 이상의 온도에서 유의적인(P<0.05)으로 낮게 나타나, 70℃의 고온증기 처리시 돈육질에 부정적인 영향을 미치지 않을 것으로 판단된다. 또한 세척시간에 따른 육색의 변화에서 등심과 뒷다리 모두 세척시간이 증가할수록 명도 값은 증가하며, 30초의 증기처리 이후 명도와 적색도에서 유의적인(P<0.05) 차이를 보여 빠른 pH 감소의 원인으로 돈육의 보수력이 나빠지는 것으로 나타났다. 따라서 70℃의 증기온도와 20초의 처리시간이 돼지도체 표면 미생물수를 감소시키며 돈육질에 부정적인 영향을 미치지 않는 최적 조건이라 판단된다.

Keywords

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