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Determination of Hydroxyproline Contents of Pork Meat for Quality Evaluation of Meat Products  

Kim, Jin-Seong (Department of Biomaterials Science & Engineering, Graduate School of Yonsei University)
Kim, Jae-Hun (Radiation Food Science & Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Park, Jin-Gyu (Radiation Food Science & Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Park, Jae-Nam (Radiation Food Science & Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Lee, Ju-Woon (Radiation Food Science & Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Byun, Yu-Ryang (Department of Biomaterials Science & Engineering, Graduate School of Yonsei University)
Byun, Myung-Woo (Radiation Food Science & Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Publication Information
Food Science of Animal Resources / v.26, no.3, 2006 , pp. 362-367 More about this Journal
Abstract
This study was conducted to evaluate the feasibility of determination of hydroxyproline (Hyp) contents in pork meat for the quality evaluation of meat products. The relationship between the Hyp contents and pork grade was not high in porcine semitendinosus muscle. Whereas, Hyp contents of pork fresh ham and hamburger patties prepared with them were significantly increased as the decrease of pork grade. These results showed that the determination of Hyp contents might be a useful method for the quality evaluation of meat products.
Keywords
hydroxyproline; collagen; hamburger patty; pork grade; meat products;
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