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Physicochemical, Microbiological and Sensory Properties of Food Additive-Free Grilled Fork Products during Cold Storage  

Kim, Il-Suk (Department of Animal Resources Technology, Jinju Notional University)
Jin, Sang-Keun (Department of Animal Resources Technology, Jinju Notional University)
Park, Ki-Hoon (Department of Animal Resources Technology, Jinju Notional University)
Jung, Gi-Jong (Department of Animal Resources Technology, Jinju Notional University)
Kim, Dong-Hun (Department of Animal Resources Technology, Jinju Notional University)
Yang, Mi-Ra (Department of Animal Resources Technology, Jinju Notional University)
Hah, Kyung-Hee (National Livestock Research Institute, RDA)
Lee, M. (Department of Animal Science and Biotechnology, Seoul National University)
Publication Information
Food Science of Animal Resources / v.26, no.3, 2006 , pp. 269-275 More about this Journal
Abstract
The objective of this study was to investigate the physicochemical, microbiological and sensory properties of food additive-free grilled pork products manufactured using loin (T1), tender loin (T2) and ham (T3). The samples were heated for 30 min at $60^{\circ}C$, and then 50 min for $150^{\circ}C$. After cooling, vacuum packaged grilled pork samples was stored at $4{\pm}1^{\circ}C$ for 40 days. The pH values of grilled pork samples ranged from 5.92 (T1) to 6.10 (T3) at the initial storage time, and from 6.28 (T1) to 6.60 (T3) after 40 days. The water holding capacities(%) was $85.99{\sim}93.24%$ for T1, $95.26{\sim}93.89%$ for T2 and $89.11{\sim}94.67%$ for T3, all of which were slightly higher than those of other pork products. The shear force values of T2 were significantly higher(p<0.05) than those of the other pork products throughout the storage period. The TBARS and VBN values of T2 were significantly higher(p<0.05) than those of T1 and T3. With regard to microorganisms, all grilled pork samples was in good condition, showing $1.93{\sim}3.48\;log_{10}$ CFU/g via total plate counts, and $1.74{\sim}3.48\;log_{10}$ CFU/g far lactic acid bacteria throughout the storage period. Regarding sensory evaluation, the scores of overall acceptability in all products were above 5.0 points through 40 days of storage.
Keywords
physicochemical; microbiological; sensory properties; grilled pork products;
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