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http://dx.doi.org/10.5713/ab.21.0320

Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods  

Kim, Haeun (Department of Animal Science, Chonnam National University)
Chin, Koo Bok (Department of Animal Science, Chonnam National University)
Publication Information
Animal Bioscience / v.35, no.3, 2022 , pp. 494-502 More about this Journal
Abstract
Objective: The objective of this study was to evaluate functional properties of reduced-salt pork meat products made of pre-rigor pork loin treated by different freezing temperatures (-30℃ and -70℃) during storage. Methods: Pre-rigor cured pork loin with 1.0% added salt was compared to post-rigor muscle added with 1.5% salt for pH, color (L*, a*, b*), cooking loss (CL), expressible moisture, warner-Bratzler shear value, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN). Results: Pre-rigor cured pork loins had higher pH and temperature than post-rigor ones as raw meat (p<0.05). pH values were higher for pre-rigor pork loins than those of post-rigor pork loins (p<0.05). Color values did not different among treatments (p>0.05). No color differences were observed during storage period after cooking (p>0.05). The CL (%) of pre-rigor cured pork loins was the lowest when frozen at -70℃. The TBARS and VBN increased from 8 weeks of storage (p<0.05), but no further changed thereafter (p>0.05). Pre-rigor cured pork loins added with 1.0% salt showed similar characteristics to post-rigor pork loins added with 1.5% salt. Conclusion: Cured pork loins could be produced using pre-rigor muscle added with 1/3 of the original salt level (1.5%) and could be stored for up to 4 wks of frozen storage, regardless of a frozen temperature of -30℃ or -70℃ without detrimental effects.
Keywords
Cured Pork Loin; Functional Properties; Pre-rigor; Post-rigor; Reduced-salt;
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Times Cited By KSCI : 3  (Citation Analysis)
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