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Meat Color, TBARS and VBN Changes of Vacuum Packaged Korean Pork Loins far Export during Cold Storage  

최염순 (농림부 축산국)
조수현 (농촌진흥청 축산기술연구소)
이성기 (강원대학교 축산가공학과)
이민석 (고려대학교 식품과학부)
Publication Information
Food Science of Animal Resources / v.22, no.2, 2002 , pp. 158-163 More about this Journal
Abstract
The Korean fresh pork loins in vacuum packaged were obtained from three different Korean export companies and investigated for meat color, TBARS(thiobarbituric acid reactive substance) and VBN(volatile basic nitrogen). The fresh pork loins were stored at 2$^{\circ}C$ for 50 days and analyzed with an interval of 5~10 days. The L* values of meat from the company II and III were relatively higher than those from the company I. The L* values of loins from the companies II and III were increased until 35 days of storage and decreased after that period. The TBARS values were increased as the storage time increased for meat from all companies. Although the TBARS values of all loins were similar at the beginning stage of storage, those from the companies II and III were higher than loins from the company I after 40 days of storage. There were no significant difference in VBN among loins from three companies during the storage.
Keywords
fresh pork loins; meat color; TBARS; VBN;
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