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Effect of Processing Conditions on the Physical and Sensory Characteristics of Pork Cutlets  

Kim Il-Suk (진주산업대학교 동물소재공학과)
Min Joong-Seok (CJ㈜ 식품연구소 조리식품센터)
Lee Sang-Ok (서울대학교 농생명공학부)
Jang Aera (서울대학교 농생명공학부)
Kim Dong-Hoon (출산연구소)
Jin Sang-Kuen (진주산업대학교 동물소재공학과)
Lee Mooha (서울대학교 농생명공학부)
Publication Information
Food Science of Animal Resources / v.24, no.4, 2004 , pp. 319-325 More about this Journal
Abstract
The objective of the present study was to investigate the effect of processing conditions on the physical and sensory properties of pork cutlet produced from chilled pork loin (T1), the cured and massaged chilled pork loin (T2), the cured and massaged frozen pork loin (T3), frozen pork loin (T4), massaged frozen pork loin (T5). Water holding capacity (WHC) of pork cutlets were not significantly different among the treatments. In chilled pork loin, WHC of T2 were slightly higher than that of T1. T4 showed the lowest WHC among all treatment group. In meat color, CIE L$\^$*/, a$\^$*/. b$\^$*/ values in chilled pork loin were not significantly different between T1 and T2. L$\^$*/ values of T3 and T5 were higher than that of T4. a$\^$*/ values were not significantly different among the all treatments. T3 produced through the curing and massaging treatment showed the highest tenderness in shear force (p< 0.001), while force value (kg/㎤) of T4 were the highest among all treatments. Separation ratio of wheat dough from pork cutlet was highest (p.<0.001) in T4. In triangle test, T1 : T3 combination was higher than that of other pairs. No differences in acceptability of sensory evaluation were observed among T1, T2, T3, and T5 groups, while the frozen pork showed the lowest (p<0.001) acceptability. In conclusion, pork cutlets from T4 with the curing and/or massaging process showed similar acceptance than those from chilled pork loins, and this treatments may contribute to promote the consumption of frozen pork loins.
Keywords
physical properties; sensory properties; pork cutlets; curing; massaging;
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