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http://dx.doi.org/10.5187/JAST.2007.49.6.829

Effect of Tumbling Time on Quality Characteristics of Ham From Retail Cuts of Hind Leg  

Seong, P.N. (National Institute of Animal Science)
Kim, J.H. (National Institute of Animal Science)
Cho, S.H. (National Institute of Animal Science)
Hah, K.H. (National Institute of Animal Science)
Park, B.Y. (National Institute of Animal Science)
Kim, D.H. (National Institute of Animal Science)
Lee, J.M. (National Institute of Animal Science)
Ahn, J.N. (National Institute of Animal Science)
Publication Information
Journal of Animal Science and Technology / v.49, no.6, 2007 , pp. 829-838 More about this Journal
Abstract
The effect of tumbling time(0, 1, and 2hr) on quality characteristics of cured-smoked pork retail cuts (Bolgi, Seolgit, Boseop, Dogani, Satae) of hind leg was investigated. Quality analyses indicated the retail cuts of pork hind leg are variable except for proximate composition. The Satae ham had the lowest (P<0.05) lightness (L) and highest redness (a). The Bolgi and Seolgit ham had higher hardness than the other hams. Tumbling time(0, 1, and 2hr) had no significant(P>0.05) effect on proximate composition, pH, color, texture properties, and sensory properties of ham. However tumbling decreased cooking loss for Satae ham tumbled for 2hr(P<0.05). Tumbling time was required for more than 2hr to improve quality and obtain maximum yield of retail cut hams. Further study is necessary to improve quality and obtain maximum yield of pork retail cuts of hind leg.
Keywords
Quality characteristics; Tumbling; Pork; Ham; Retail cuts; Hind leg;
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