Browse > Article
http://dx.doi.org/10.5187/JAST.2007.49.1.121

Establishment of an Optimal Washing Condition of a High Temperature Steaming System for the Production of High Quality Pork  

Yang, H.S. (Department of Animal Science, Gyeongsang National University, Institute of Agriculture and Life Science, Gyeongsang National University)
Jeong, J.Y. (Department of Animal Science, Gyeongsang National University, Institute of Agriculture and Life Science, Gyeongsang National University)
Moon, S.H. (Department of Animal Science, Gyeongsang National University, Institute of Agriculture and Life Science, Gyeongsang National University)
Park, G.B. (Department of Animal Science, Gyeongsang National University, Institute of Agriculture and Life Science, Gyeongsang National University)
Joo, Seon-Tea (Department of Animal Science, Gyeongsang National University, Institute of Agriculture and Life Science, Gyeongsang National University)
Publication Information
Journal of Animal Science and Technology / v.49, no.1, 2007 , pp. 121-128 More about this Journal
Abstract
The objective of this study was to determine the efficacy of different water temperatures and time of spray-washing on the removal of bacteria contamination from surface of pork carcass and to obtain better meat quality with high temperature stream between 60 to 90℃ for the time ranged from 10 to 60 sec. Results showed that total plate counts were significantly decreased with increasing steam temperature(P<0.05). Similar results were found with the spray time(P<0.05). The lightness(CIE L*) value was significantly increased in both loin and ham cuts over 80℃(P<0.05). Ultimate pH of muscle and water-holding capacity were decreased with increasing steam temperature(P<0.05). There was a significant difference in solubility of sarcoplasmic protein between 70℃ and 80℃ of the steam treatments with higher value at 70℃(P<0.05). Again, longer than 30 sec spray at 70℃ steam, the lightness value of pork was significantly increased(P<0.05), while pH and water-holding capacity of muscle were significantly decreased(P<0.05). Therefore, a desirable pork quality would be achieved with spray-steam washing at 70℃ for 20 sec on pork carcass.
Keywords
Pork quality; Washing condition; Hot steam water; Total plate count;
Citations & Related Records
연도 인용수 순위
  • Reference
1 USDA. 1996. US Department of Agriculture, Food Safety and Inspection Service. Pathogen reduction; hazard analysis and critical control point (HACCP) systems; final rule. Federal Register. 61:38805- 38989
2 한국육류수출입협회. 2000. 한국산식육품질개선세미나
3 Joo, S. T., Kauffman, R. G., kim, B. C. and Park, G. B. 1999. The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water- holding capacity in porcine longissimus muscle. Meat Sci. 52:291-297   DOI   ScienceOn
4 Kilsby, D. C. and Pugh, M. E. 1981. The relevance of the distribution of micro-organisms within batches of food to the control of microbiological hazards from foods. J. Applied Bacteriol. 51:345- 354   DOI
5 Kochevar, S. L., Sofos, J. N., LeValley, S. B. and Smith, G. C. 1996. Effect of water temperature, pressure and chemical solution on removal of fecal material and bacteria from lamb adipose tissue by spray-washing. Meat Sci. 45:377-388   DOI   ScienceOn
6 Lambert, A. D., Smith, J. P., Dodds, K. L. and Charbonneau, R. 1992. Microbiological changes and shelf life of MAP, irradiated fresh pork. Food Microbiol. 9:231-244   DOI
7 Biss, M. E. and Hathaway, S. C. 1995. Microbiological and visible contaminants of lamb carcasses according to preslaughter presentation status: Implications for HACCP. J. Food Prot. 58:776-783   DOI
8 Smith, G. C. and Davey, K. R. 1990. Destruction of Escherichia coli on sides of beef by a hot water decontamination process. Food Australia. 42:195-198
9 Sayre, R. N. and Briskey, E. J. 1963. Protein solubility as influenced by physiological conditions in the muscle. J. Food Sci. 28:675-679   DOI
10 Ellebracht, E. A., Castillo, A., Lucia, L. M., Miller, R. K. and Acuff, G. R. 1999. Reduction of pathogens using hot water and lactic acid on beef trimming. J. Food Sci. 64:1094-1099   DOI   ScienceOn
11 Helander, E. 1957. On quantitative muscle protein determination. Acta Physiology Scandinavia 41(Suppl.), 141
12 Barkate, M. L., Acuff, G. R., Lucia, L. M. and Hale, D. S. 1993. Hot water decontamination of beef carcasses for reduction of initial bacterial numbers. Meat Sci. 35:397   DOI   ScienceOn
13 Briskey, E. J. and Wismer-Pedersen, J. 1961. Biochemistry of pork muscle structure. 1. Rate of anaerbic glycolysis and temperature changes versus the apparent structure of muscle tissue. J. Food Sci. 26:2970305
14 Dorsa, W. J., Cutter, C. N. and Siragusa, G. R. 1998. Bacterial profile of ground beef made from carcass tissue experimentally contaminated with pathogenic and spoilage bacteria before being washed with hot water, alkaline solution, or organic acid and then stored at 4 or 12$12^{\circ}C$. J. Food Prot. 61:1094-1118
15 Gill, C. O. and Bandoni, M. 1997. The hygienic and organoleptic qualities of ground beef prepared from manufacturing beef pasteurized by immersion in hot water. Meat Sci. 46:67-75   DOI   ScienceOn
16 Gill, C. O. and Bryant, J. 1997. Decontamination of carcass by vacuum-hot water cleaning and steam pasteurizing during routine operations at a beef packing plant. Meat Sci. 47:267-276   DOI   ScienceOn
17 Reagan, J. O., Acuff, G. R., Buege, D. R., Buyck, M. R., Dickson, J. S., Kastner, C. L., Marsden, J. L., Morgan, J. B., Nickelson, R., Smith, G. C. and Sofos, J. N. 1996. Trimming and washing of beef carcasses as a method of improving the microbiological quality of meat. J. Food Prot. 59:751-756   DOI
18 Smith, G. C. and Gorman, B. M. 1978. Destruction of Escherichia coli and Salmonella on mutton carcasses by treatment with hot water. Meat Sci. 2:119-128   DOI   ScienceOn
19 SAS. 1997. SAS/STAT Software for PC. SAS Institude Inc., Cary, NC, USA
20 Stivarius, M. R., Pohlman, F. W., McElyea, K. S. and Waldroup, A. L. 2002. Effects of hot water and lactic acid treatment of beef trimmings prior to grinding on microbial, instrumental color and sensory properties of ground beef during display. Meat Sci. 60:327-334   DOI   ScienceOn