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Free Amino Acids, Collagen Solubility, and Meat Quality in Pork (Longissimus Muscle of Yorkshire) as a Function of Chiller Temperature and Aging  

Park, Beom-Young (Division of Animal Products, National Livestock Research Institute, RDA)
Park, Kyoung-Mi (Institute of Rare Earth for Biological Application, Chonbuk National University)
Kim, Jin-Hyung (Division of Animal Products, National Livestock Research Institute, RDA)
Cho, Soo-Hyun (Division of Animal Products, National Livestock Research Institute, RDA)
Kim, Nam-Kuk (Department of Applied Biochemistry, College of Biomedical and Health Science, Konkuk University)
Song, Min-Jin (Department of Applied Biochemistry, College of Biomedical and Health Science, Konkuk University)
Lee, Chang-Soo (Department of Applied Biochemistry, College of Biomedical and Health Science, Konkuk University)
Cho, In-Kyung (Department of Food and Nutrition, Nambu University)
Choe, Ho-Sung (Institute of Rare Earth for Biological Application, Chonbuk National University)
Ryu, Kyeong-Seon (Institute of Rare Earth for Biological Application, Chonbuk National University)
Hwang, In-Ho (Institute of Rare Earth for Biological Application, Chonbuk National University)
Publication Information
Food Science and Biotechnology / v.17, no.1, 2008 , pp. 26-30 More about this Journal
Abstract
This study was conducted to identify the effect of chilling temperature (-3 and $6^{\circ}C$) and aging (1- and 7-day) on objective meat quality, collagen solubility, and free amino acids in pork (longissimus muscle of Yorkshire). Warner-Bratzler (WB)-shear force indicated that variation in chilling temperature had no detectable effect on meat tenderness and tenderization during the 7-day aging period. Among the 13 detected free amino acids, only 3 amino acids (histidine, valine, leucine) were significantly affected by the temperature treatment (p<0.05). Collagen solubility was significantly increased at $6^{\circ}C$ treatment (p<0.05). There was a significant linear relationship (r=0.67, p<0.05) between changes in free amino acids and WB-shear force during the 7-day aging period. These results confirmed that chilling conditions had significantly affected collagen solubility, and meat tenderization occurred in direct proportion to an increase in free amino acids.
Keywords
Yorkshire; free amino acid; chiller temperature; tenderness; meat quality;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
Times Cited By Web Of Science : 2  (Related Records In Web of Science)
Times Cited By SCOPUS : 2
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