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Physicochemical, Microbiological and Sensory Properties of Vacuum Packaged Yakibuda Products for Export during Cold Storage  

Kim Il-Suk (Department of Animal Resources Technology, Jinju National University)
Jin Sang-Heun (Department of Animal Resources Technology, Jinju National University)
Hah Kyoung-Hee (National Livestock Research Institute, RDA)
Lyou Hyun-Ji (National Livestock Research Institute, RDA)
Park Ki-Hoon (Department of Animal Resources Technology, Jinju National University)
Chung Ku-Young (Department of Animal Science and Technology, Sangji University)
Publication Information
Food Science of Animal Resources / v.26, no.1, 2006 , pp. 28-36 More about this Journal
Abstract
This study was carried out to investigate the changes in physicochemical, microbiological and sensory properties on vacuum packaged Yakibuda products for Export during storage at $4{\pm}1^{\circ}C$ for 40 days. Yakibuda, Japanese favorite meat product, were produced with three different pork cuts or tenderloin (T1), loin (T2) and ham (T3). The pH of all produce was tend to increased with increase in storage period. After 40 days of storage, pH of T2 was significantly (p<0.05) higher compared to other treatments. TBARS and VBN values of all treatments were increased with increased storage period. The water holding capacity ranged $81.41{\sim}92.20%$ in T1, $81.13{\sim}94.51%$ in T2 and $82.93{\sim}87.50%$ in T3. The shear force of T3 was higher than that of other treatments during whole storage time. The number of microorganism (Total plate counts, Escherichia coli, Lactobacilli spp.) were below 3.0 $log_{10}CFU/cm^2$ during the whole storage period. In sensory evaluation, the score of overall acceptability were above 5.5 point in all products. The storage properties of vacuum packaged Yakibuda could be maintained for 40 days at $4{\pm}1^{\circ}C$ storage temperature.
Keywords
physicochemical; microbiological; sensory properties; Yakibuda products;
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