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http://dx.doi.org/10.5851/kosfa.2008.28.2.160

Quality Attributes of Cooked Pork Hams Manufactured with Major Hind Leg Muscles and Longissimus dorsi  

Seong, Pil-Nam (National Institute of Animal Science, RDA)
Cho, Soo-Hyun (National Institute of Animal Science, RDA)
Kim, Jin-Hyoung (National Institute of Animal Science, RDA)
Hah, Kyoung-Hee (National Institute of Animal Science, RDA)
Park, Beom-Young (National Institute of Animal Science, RDA)
Kim, Dong-Hoon (National Institute of Animal Science, RDA)
Lee, Jong-Moon (National Institute of Animal Science, RDA)
Ahn, Chong-Nam (National Institute of Animal Science, RDA)
Publication Information
Food Science of Animal Resources / v.28, no.2, 2008 , pp. 160-164 More about this Journal
Abstract
This study was conducted to evaluate the quality attributes of cooked hams made with four hind leg muscles (Biceps femoris, Semimembranosus, Rectus femoris, Gluteus medius) and Longissimus dorsi. Muscles were prepared from three market-weighted crossbreeds ($L{\times}Y{\times}D$) and the pH, proximate chemical composition, color, texture attributes, and sensory properties of cooked pork muscle hams were evaluated. In the raw state, no significant differences in pH were found among the five muscle hams. However, Rectus femoris ham had the highest pH, while Longissimus dorsi ham had the lowest pH (p<0.05). All muscle hams had similar moisture, fat, and ash contents. The protein content (%) was highest in Longissimus dorsi ham (p<0.05). The Hunter L value was highest for Longissimus dorsi ham while Rectus femoris and Gluteus medius hams had the lowest Hunter L values (p<0.05). The Hunter a values were similar in Rectus femoris, Biceps femoris, and Gluteus medius hams, and lowest for Longissimus dorsi ham (p<0.05). Texture attributes were not significantly different among the five muscle hams (p>0.05). The results of sensory evaluation showed that Semimembranosus hams had the highest flavor score, but there were no significant differences among five muscle hams with regard to color, taste, and texture (p>0.05).
Keywords
quality attributes; muscle hams; hind leg; Longissimus dorsi;
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