The Korean Journal of Food & Health Convergence (식품보건융합연구)

Korea Food & Health Convergence Association (한국식품보건융합학회)
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Quality Characteristics of Processed Meat Products by Spices

  • LEE, Su-Han (Department of Food Science and Service, Eulji University) ;
  • KIM, Jae Hyeong (Department of Food Science and Service, Eulji University) ;
  • LEE, Hyunji (Department of Food Science and Service, Eulji University) ;
  • LEE, Hansol (Department of Food Science and Service, Eulji University) ;
  • AHN, Lee Seon (Department of Food Science and Service, Eulji University) ;
  • CHA, Seong-Soo (Department of Food Science and Service, Eulji University)
  • Received : 2022.05.16
  • Accepted : 2022.06.10
  • Published : 2022.06.30
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Abstract

Processed meat products are prone to oxidation and spoilage due to prolonged storage. By using natural spices that are harmless to the human body and have antioxidant and antibacterial effects to replace synthetic preservatives in consideration of consumers' qualitative consumption patterns that pursue nutrition and safety, and stimulate appetite with taste, aroma, and color of food. The purpose of this study was to study the effect on the quality characteristics of processed meat products. The spice group had a low crude fat for both the loin and sirloin cuts. Brightness, redness, and yellowness in the chromaticity of beef jerky and PYUNYUK added with spices were different from those of the control group and increased. In terms of texture, all the beef jerky groups increased firmness and friability, and there was a difference between refrigeration and room temperature storage. The elasticity and stickiness decreased with the lapse of storage period. In the PYUNYUK, the flavor of the spice group was low and the meat quality was soft. It was found that the addition of natural spices to replace synthetic preservatives had different effects on processed meat products and had a positive effect on general ingredients, mechanical properties, physicochemical properties, and sensory quality properties.

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References

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