The Sensory Properties of Imported and Domestic Pork Bellies in Korean Market |
Kim Il-Suk
(Dept. of Animal Resources Technology, Jinju National University)
Min Joong-Seok (CJ Foods R&D, Prepared Food Divison) Lee Sang-Ok (School of Agricultural Biotechnology, Seoul National University) Jang Aera (School of Agricultural Biotechnology, Seoul National University) Shin Dea-Keun (Department of Animal Science, Texas A&M University) Lee Moo-Ha (School of Agricultural Biotechnology, Seoul National University) Jin Sang-Keun (Dept. of Animal Resources Technology, Jinju National University) Chung Ku-Young (Dept. of Animal Science and Technology, Sangji University) |
1 | Bertram, H. C., Aaslyng, M. D., and Andersen, H. J. (2005) Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork-a combined NMR and sensory study. Meat Sci. 70, 75-81 DOI ScienceOn |
2 | Bryhni, E., Byrne, D., Rodbotten, M., Claudi-Magnussen, C., Agerhem, H., Johansson, M., Lea, P., and Martens, M. (2002) Consumer perceptions of pork in Denmark, Norway and Sweden. Food Quality & Preference 13, 257-266 DOI ScienceOn |
3 | Channon, H. A., Walker, P. J., Kerr, M. G., and Baud, S. R. (2003) Application of constant current, low voltage electrical stimulation systems to pig carcasses and its effects on pork quality. Meat Sci. 65, 1309-1313 DOI ScienceOn |
4 | Gacula, Jr, M. C., Rutenbeck, S. K., Campbell, J. F., Giovann, M. E., Gardze, C. A., and Washam II, R. W. (1986) Some sources of bias in consumer testing. J. Sensory Studies 1, 47-52 DOI |
5 | Kim, Y. B., Rho, J. H., and Lee, N. H. (1996) A study on the shelf-life of vacuum packaged imported chilled pork. Kor. J. Anim, Sci. 38, 597-604 |
6 | KMTA. (2004) Web site; www.kmta.or.kr |
7 | Kim, I. S. and Lee, M. (1998) Comparison of micro-biological and physicochemical characteristics of the imported frozen pork bellies with domestic one. Kor. J. Anim. Sci. 40, 413-420 |
8 | Steele, R. G. D. and Tome, J. H. (1980) Principle and procedure of statistics. McGraw Hill, New York, pp. 128-135 |
9 | Pearson, A. M. and Dutson, T. R. (1985) Electrical stimulation advanced in meat. AVI, Westport, Connecticut. Research vol. 1, pp. 150-225 |
10 | Shepherd, R., Griffith, N. M., and Smith, K. (1987) The relationship between consumer preference and trained panel responses. J. Sensory Studies 3, 19-28 DOI |
11 | Kim, I. S., Shin, D. K., Min, J. S., Lee, S. O., Jang, A., Jin, S. K., and Lee, M. (2004) Sensory characteristics of domestics and imported pork butts by triangle test and descriptive analysis. Kor. J. Food Sci. Ani. Resour. 24, 342-348 |
12 | SAS. SAS/STAT Software for PC. (1995) Release 6.11, SAS Institute Inc., Cary, NC, U.S.A |
13 | Kim, K. and Setser, C. S. (1980) Presentation bias in consumer preference studies on sponge cake. J. Food Sci. 45, 1073-1084 DOI |
14 | Listrat, A., Rakadjiyski, N., Jurie, C., Picard, B., Touraille, C., and Geay, Y. (1999) Effect of the type of diet on muscle characteristics and meat palatability of growing salers bulls. Meat Sci. 53, 115-124 DOI ScienceOn |
15 | Munoz, A. M. and Chambers IV, E. (1993) Relating sensory measurements to consumer acceptance of meat products. Food Tech. 47, 128-134 |
16 | Cover, S., Ritchey, S. J., and Hostetler, R. L. (1962) Tenderness of beef. II. Juiciness and the softness components of tenderness. J. Food Sci. 27, 476-482 DOI |
17 | Meilgaard, M., Civille, C. V., and Carr, B. T. (1987) Sensory evaluation techniques., Crc Press Inc, Boca Raton, FL, pp. 50-70 |
18 | Amoore, J. E., Venstorm, D., and Nutting, M. D. (1972) Sweaty odor in fatty acids; Measurement of similarity, confusion and fatigue. J. Anim. Sci. 37, 33-38 |
19 | Kerth, C. R., Carr, M. A., Ramsey, C. B., Brooks, J. C., Johnson, R. C., Cannon, J. E., and Miller, M. F. (2001) Vitamin-mineral supplementation and accelerated chilling effects on quality of pork from pigs that are monomutant or noncarriers of the halothane gene. J. Anim. Sci. 79, 2346-2355 |
20 | Dransfield, E., Ledwith, M. J., and Taylor, A. A. (1991) Effect of electrical stimulation, hip suspension and ageing on quality of chilled pig meat. Meat Sci. 29, 129-139 DOI ScienceOn |
21 | Kim, I. S., Min, J. S., Lee, S. O., Shin, D. K., Kang, S. N., and Lee, M. (1999a) The comparison of physicochemical and microbiological quality of domestic and imported chilled pork bellies. Kor. J. Anim. Sci. 41, 317-326 |
22 | Amerine, M. A., Pangborn, R. M., and Rossler, E. B. (1965) Principle of sensory evaluation of food. Academic Press, New Yark, Chap. 2-8 |
23 | Russell, C. G. and Cox, D. N. (2004) Understanding middle-aged consumers' perceptions of meat using repertory grid methodology. Food Quality & Preference 15, 317-329 DOI ScienceOn |
24 | Hannula, T. and Puolanne, E. (2004) The effect of cooling rate on beef tenderness: The significance of pH at . Meat Science 67, 403-408 DOI ScienceOn |
25 | Wansink, B. (2003) Response to 'Measuring consumer response to food products'. Sensory tests that predict consumer acceptance. Food Quality & Preference 14, 23-26 DOI ScienceOn |
26 | Marsh, B. B. and Leet, N. G. (1966) Studies in meat tenderness. III. The effect of cold shortening on tenderness. J. Food Sci. 31, 450-458 DOI |
27 | Schiffinan, S. (1993) Perception of taste and smell in elderly persons. Critical Reviews in Food Sci. Nutr. 33, 17-26 DOI PUBMED ScienceOn |
28 | Jung P&C Institute. (1998) Guide of meat retail. Seoul, Korea, pp. 80-110(in Korean) |
29 | Kim, I. S., Min, J. S., and Lee, M. (1998a) Comparison of TBA, VBN, fatty acids composition, and sensory characteristics of the imported and domestic frozen pork bellies. Kor. J. Anim. Sci. 40, 507-516 |
30 | Kim, K. O. and Lee, Y. C. (1995) Sensory evaluation of foods. Hak Yon Sa, Seoul, Korea, pp. 144-282(in Korean) |
31 | Bi, J. (2005) Similarity testing in sensory and consumer research. Food Quality & Preference 16, 139-149 DOI ScienceOn |
32 | Lee, M., Lee, S. K., Choi, S. H., and Kim, I. S. (2001) The Science of total quality management for animal products. Sun Jin Mun Hwa Sa, Seoul, Korea, pp. 70-71(in Korean) |
33 | Kim, I. S., Shin, D. K., Lee, S. O., Byun, J. S., Kang, S. N., and Lee, M. (1999b) The quality comparison of domestic and imported frozen pork bellies in Korean market. Kor. J. Anim. Sci. 41, 193-198 |
34 | Kim, I. S., Min, J. S., Shin, D. K., Lee, S. O., Lee, J. I., and Lee, M. (1998b) The quality comparison of domestic and imported chilled pork shoulder in Korea market. Kor. J. Anim. Sci. 40, 671-680 |
35 | Verbeke, W., Van Oeckel, M. J., Wamants, N., Viaene, J., and Boucque, Ch. V. (1999) Consumer perception, facts and possibilities to improve acceptability of health and sensory characteristics of pork. Meat Sci. 53, 77-79 DOI ScienceOn |
36 | Hiner, R. L., Thornton, J. W., and Aslmeyer, R. H. (1965) Palatability and quality of pork as influenced by breed and fatness. J. Food Sci. 30, 550-558 DOI |