Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Determination of Shelf Life Model of Pork Cutlet and Pork Lard during Accelerated Storage Conditions

  • Park, Jung-Min (Department of Food Marketing and Safety, Konkuk University) ;
  • Lee, Su-Han (Department of Food Science & Service, College of Bio-Convergence, Eulji University) ;
  • Koh, Jong-Ho (Department of Bio-Food Analysis, Bio-Campus, Korea Polytechnic College) ;
  • Kim, Jin-Man (Department of Food Marketing and Safety, Konkuk University)
  • Received : 2018.01.11
  • Accepted : 2018.05.24
  • Published : 2018.08.31
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Abstract

This study was carried out to establish shelf life for pork cutlet of ground meat and pork lard by using various quality indicators and to understand how quality changes in these products are accelerated by temperature. The samples were selected and purchased from markets in Korea, and the chosen quality indicators were total aerobic counts and coliform group in microbiological analyses, thiobarbituric acid reactive substances assay, volatile basic nitrogen, pH, acid value, and peroxide value in physical chemical analyses, and sensory evaluation. The pork cutlet samples were stored at $-18^{\circ}C$, $-6^{\circ}C$, and $-1^{\circ}C$, whereas pork lard samples were stored at $10^{\circ}C$, $25^{\circ}C$, $35^{\circ}C$, and $45^{\circ}C$. These temperature conditions were set to real distribution conditions. The samples were then analyzed using various models including of reaction orders, arrhenius equation, and $Q_{10}$ value. The quality limits for each sample were calculated, and shelf life was estimated. The results of this experiment highlighted the importance of temperature control during the distribution process of these products and revealed that temperature is a useful parameter for the establishment of a basic database for shelf life.

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References

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