Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Analysis of the electrical properties of pork to discriminate between fresh and frozen/ thawed pork

  • Jun-Hwi, So (Department of Smart Agriculture Systems, Chungnam National University) ;
  • Seon Ho, Hwang (Department of Smart Agriculture Systems, Chungnam National University) ;
  • Sung Yong, Joe (Department of Biosystems Machinery Engineering, Chungnam National University) ;
  • Seung Hyun, Lee (Department of Smart Agriculture Systems, Chungnam National University)
  • Received : 2021.08.11
  • Accepted : 2021.10.05
  • Published : 2021.12.01
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Abstract

The thawing process is usually essential for imported pork because this product is typically distributed frozen. Consumers prefer fresh pork because discoloration, nutrient spills, and microbial contamination are high during the thawing process. The illegal act of selling frozen pork by disguising it as fresh pork through various methods can occur for the benefit of the difference in the sales price. However, there is some difficulty in securing systematic and objective data, as sensory tests are generally performed on imported pork. In the experiment conducted here, the electrical conductivity and dielectric properties of pork neck and pork belly products were measured. The amounts of change before and after freezing were compared through a statistical analysis, and a new method for determining frozen meat was proposed based on the analysis results. The weight was reduced compared to that before freezing due to the outflow of drips from the thawing process, but there was no difference in the drip loss level due to the thawing method. Vacuum packaging was found to lead to more drip loss than regular packaging, but the difference was not statistically significant. Frozen pork neck meat can be determined by measuring the electrical conductivity in the lean parts and the dielectric characteristic in the fatty parts. Frozen pork belly is determined by measuring the dielectric constant of the part closest to the outer fat layer.

Keywords

Acknowledgement

본 연구는 충남대학교 연구장려장학금에 의해 지원되었음.

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