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Effects of Time-Dependent High Pressure Treatment on Physico-chemical Properties of Pork  

Hong, Geun-Pyo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Park, Sung-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Jee-Yeon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Lee, Si-Kyung (Department of Applied Biology & Chemistry, Konkuk University)
Min, Sang-Gi (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Publication Information
Food Science and Biotechnology / v.14, no.6, 2005 , pp. 808-812 More about this Journal
Abstract
The effects of high pressure processing, pressure level (50, 100, 150, and 200 MPa) and pressurized time (0, 5, 10, 15, 30, 45, and 60 min) on the physico-chemical properties of pork M. longissimus dorsi were evaluated. The pH value was affected by both pressure level and pressurized time, especially at 200 MPa (P<0.05). In color measurement, $L^*$ and $a^*$-values were increased by both pressure level and pressurized time, but $b^*$-value did not differ significantly (P>0.05). Water holding capacity (WHC) was significantly decreased (P<0.05) depending on pressure level and pressurized time, while cooking loss was gradually increased. Warner-Bratzler shear force did not differ significantly (P>0.05) among the treatments. These results indicate that high pressure processing below 200 MPa for 1 hr had no effect on the quality of cooked meat, although some alterations were observed before cooking.
Keywords
high pressure; color; WHC; cooking loss; shear force;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
Times Cited By Web Of Science : 23  (Related Records In Web of Science)
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