Browse > Article
http://dx.doi.org/10.5851/kosfa.2009.29.2.213

Changes in the Physicochemical Properties of the Muscles from Low-Fat Pork Cuts during Chilled Storage  

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)
Kim, Young-Tae (Sunjin)
Park, Beom-Young (National Institute of Animal Science, RDA)
Lee, Jong-Moon (National Institute of Animal Science, RDA)
Kim, Dong-Hoon (National Institute of Animal Science, RDA)
Publication Information
Food Science of Animal Resources / v.29, no.2, 2009 , pp. 213-219 More about this Journal
Abstract
This study was conducted to investigate the changes in the physicochemical properties of five muscles from low-fat pork cuts during storage at $4^{\circ}C$ for 14d. As the chilled-storage time increased, the moisture and fat contents and the pH of the muscles did not significantly (p>0.05) change, but the water-holding capacity of the supraspinatus, semitendinosus, and longissimus dorsi muscles significantly (p<0.05) improved. The purge loss of the five muscles significantly (p<0.05) increased with the increase in the storage time, but their cooking loss and hardness did not significantly (p>0.05) change as the chilled-storage time increased. It can be seen from these results that the physicochemical properties of the five muscles do not changes greatly during the 14-day cold storage. Therefore, it is possible to distribute such five pork muscles to fresh-pork-meat retail stores or shops without meat quality degradation.
Keywords
physicochemical properties; pork muscles; chilled storage;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By Web Of Science : 0  (Related Records In Web of Science)
Times Cited By SCOPUS : 0
연도 인용수 순위
1 Deymer, D. I. and Vandekerckhove, P. (1979) Compounds determining pH in dry sausage. Meat Sci. 34, 351-362   DOI   ScienceOn
2 Ketelaere, A., Demeyer, D., Vandekerckhove, P., and Vervaeke, I. (1974) Stoichiometry of carbohydrate fermentation during dry sausage ripening. J. Food Sci. 39, 297-300   DOI
3 Kristensen, L. and Purslow, P. P. (2001) The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins. Meat Sci. 58, 17-23   DOI   ScienceOn
4 Mielche, M. M. and Purslow, P. P. (1998) The structural basis of drip loss from pork: role of cytoskeletal proteins. Proceed 44th Int. Cong. Meat Sci. Technol., Barcelona, Spain. pp. 700-701
5 Moeseke, W. V. and Smet, S. D. (1999) Effect of time of deboning and sample size on drip loss of pork. Meat Sci. 52, 151-156   DOI   ScienceOn
6 Park, B. Y., Cho, S. H., Yoo, Y. M., Ko, J. J., Kim, J. H., Chae, H. S., Ahn, J. N., Lee, J. M., Kim, Y. K., and Yoon, S. K. (2001) Animal products and processing : Effect of carcass temperature at 3hr post-mortem on pork quality. Kor. J. Ani. Sci. Technol. 43, 949-954
7 Park, G. B., Kim, Y. J., Lee, H. B., Kim, J. S., and Kim, Y. H. (1988) Changes in freshness of meat during postmortem storage. Kor. J. Ani. Sci. 30, 561-566
8 Taylor, A. A. (1985) Packaging fresh meat. In "developments in meat science-3" Lawrie, R. Clsevier Applied Science Publishers LTD
9 Bouton, P. E., Carrol, F. D., Fisher, A. L., Harris, P. V., and Shorthose, W. R. (1983) Influence of pH and fiber contraction state up on factors affecting the tenderness of bovine muscle. J. Food Sci., 38, 404-407   DOI
10 Choi, Y. S., Park, B. Y., Lee, S. K., Kim, I. S., and Kim, B. C. (2002) Composition and physico-chemical properties of vacuum packaged Korean pork loins for export during cold storage. Korean J. Food Sci. Ani. Resour. 22, 151-157   과학기술학회마을
11 Morrison, H., Mielche, M. M., and Purslow, P. P. (1998) Immuno localisation of intermediate filament proteins in porcine meat. Fiber type and muscle-specific variation during conditioning. Meat Sci. 50, 91-104   DOI   ScienceOn
12 SAS. 1996. SAS/STAT user's guide
13 Silliker, J. H. and Wolfe, S. K. (1980) Microbiological safety considerations in controlled-atmosphere storage of meats. Food Technol. 34, 59-63
14 Kim, J. H., Seong, P. N., Cho, S. H., Park, B. Y., Hah, K. H., Yu, L. H., Lim, D. G., Hwang, I. H., Kim, D. H., Lee, J. M., and Ahn, C. N. (2008) Characterization of nutritional value for twenty-one pork muscles. Asian-Aust. J. Ani. Sci. 21, 138-143
15 Taylor, R. G., Geesink, G. H., Thompson, V. F., Koohmaraie, M., and Goll, D. E. (1995) Is Z-disk degradation responsible for postmortem tenderization? J. Ani. Sci. 73, 1351-1367   PUBMED
16 Yang, J. B., Ko, M. S. and Moon, Y. H. (2002) Effects of vacuum packaging on lipid oxidation and meat color of chilled pork. Kor. J. Food and Nutr. 15, 1-6
17 Hur, S. J., Joo, S. T., Oh, S. H., Kim, Y. J., Kim, Y. H., Lee, J. I., and Park, G. B. (2001) Effects of packaging method and storage condition on meat shelf-life and water-holding capacity of pork loin. Kor. J. Ani. Sci. 43, 121-130
18 Kauffman, R. G., Carpenter, Z. I., Bray, R. W., and Hockstra, W. G. (1961) pH of chilled aged and cooked pork as related to quality. J. Ani. Sci. 20, 918-918
19 Kim, S. K., Lee, M. S., Lee, K. T., Park, S. K., and Song, K. B. (2004) Changes in quality of pork and beef during storage and electronic nose analysis. Kor. J. Food Preserv. 11, 441- 447   과학기술학회마을
20 Kim, B. C., Warner, R. D., and Kaufman, R. G. (1993) Changes in expressible fluid losses of porcine musculature at different times post-rigor. Proceed 39th Int. Cong.Meat Sci. Technol., Calgary, Alberta, Canada. S3P12
21 Rees, M. P., Trout, G., and Warner, R. D. (2002) Tenderness, ageing rate and meat quality of pork M. longissimus thoracis et lumborum after accelerated boning. Meat Sci. 60, 113- 124   DOI   ScienceOn
22 Laakkonen, E., Wellington, G. H., and Skerbon, J. W. (1970) Low temperature longtime heating of bovine. I. Changes in tenderness, water binding capacity, pH and amount of watersoluble component. J. Food Sci. 35, 175-177   DOI
23 Warner, R. D., Kauffman, P. G., and Greaser, M. L. (1997) Muscle protein changes post mortem in relation to pork quality traits. Meat Sci. 45, 339-352   DOI   ScienceOn
24 Kauffman, R. G., Eikelenboom, G., Vander Wal, P. G., Engel, B., and Zaar, M. (1986) A comparison of methods to estimate water holding capacity in post-rigor porcine muscle. Meat Sci. 18, 307-322   DOI   ScienceOn
25 Kim, I. S., Min, J. S., Lee, S. O., Shin, D. K., Lee, J. I., and Lee, M. (1998) Physicochemical and sensory characteristics of domestic vacuum packaged pork loins for export during chilled storage. Kor. J. Ani. Sci. 40, 401-412
26 Jones, S. T. and Burson, D. E. (2000) Porcine myology. University of Nebraska, Institute of Agriculture and Natural Resources, Animal Science Department, Lincoln, NE 68583- 0908
27 Huff-Lonergan, E., Mitsuhashi, T., Beekman, D. D., Parrish, F. C., Olson, D. G., and Robson, R. M. (1996) Proteolysis of specific muscle structural protein by micro-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle. J. Ani. Sci. 74, 993-1008   PUBMED
28 Joo, S. T., Kaufman, R. G., Lee, S., Kim, B. C., Kim, C. J., and Greaser, M. L. (1995) Variation in water loss of PSE pork musculature over time. Proceed 41th Int. Cong. Meat Sci. Technol., San Antonio, California. pp. 658-659
29 Park, B. S. Yoo, I. J., and Yoo, S. H. (1994) Comparison of physicochemical characteristics among han woo, holstein and imported shank bone soup (Komtang). Kor. J. Food Sci. Ani. Resour. 14, 211-216
30 Koohmaraie, M., Doumit, M. E., and Wheeler, T. L. (1996) Meat toughening does not occur when rigor shortening is prevented. J. Ani. Sci. 74, 2935-2942   PUBMED
31 James, M. J. (1972) Mechanical and detection of microbial spoilage in meats at low temperature. J. Milk Food Technol. 35, 467-471
32 Kim, B. C., Han, C. Y., Joo, S. T., and Lee, S. (1999) Effects of display conditions of retail-cuts after vacuum packed storage on pork quality and shelf-life. Kor. J. Ani. Sci. 41, 75-88
33 김용곤, 박범영, 유영모, 김진형, 조수현, 채현석, 정명옥, 이종문, 윤상기, 이상렬, 이수영 (2001) 식육의 소매상품 만들기와 진열요령. 미트저널사. p. 63-64
34 박종수, 조광호 (2002) 돈육의 소비 행태와 소비촉진 광 고에 대한 소비자의 태도 조사. 농업경영.정책연구 29, 283-297
35 AOAC (2000) Official Methods of Analysis. 17th ed, Association of Official Analytical Chemists, Washington, DC, chapter 39. pp. 1-8
36 Holly, R. A., Gariepy, C., Delaquis, P., Doyon, G., and Gagnon, J. (1994) Static controlled($CO_2$) atmosphere packaging retail pork. J. Food Sci. 59, 1296-1301   DOI   ScienceOn
37 Papa, I., Taylor, R. G., Astier, C., Ventre, F., Lebart, M. C., Roustan, C., Ouali, A., and Benyamin, Y. (1997) Dystrophin clevage and sarcolemma detachment are early post mortem changes on Bass (Dicentrarchus labrax) white muscle. J. Food Sci. 62, 917-921   DOI   ScienceOn
38 Bentley, D. S., Reagan, J. O., and Miller, M. F. (1989) Effects of gas atmosphere, storage temperature and storage time on the shelflife and sensory attributes of vacuum packaged ground beef patties. J. Food Sci. 54, 284-286   DOI