• Food Science of Animal Resources
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• v.22 no.3
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• pp.201-205
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• 2002

This study was carried out to investigate the changes of pH, drip loss, total plate counts(TPC) and 5. coli for exportation pork during storage at 0$\pm$1$\^{C}$ far 554days. 25 pigs were slaughtered at commercial slaughtering house and 6 portions such as loin, tenderloin, boston butt, knuckle, inner ham and outer ham were separated for each carcass after 24hrs and then storage at 0$\pm$1$\^{C}$ after vacuum packaged. pH were significantly decreased as the storage time increased for all portions. Drip loss of Boston butt was significantly lower than that of the other portions(p<0.05), whereas inner ham had the highest drip loss(p<0.05). TPC and 5. coli were significantly higher than that of the other treatments in Tenderloin and Boston butt(P<0.05).

• Journal of Animal Science and Technology
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• v.44 no.3
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• pp.361-368
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• 2002

The Korean frozen pork loins in vacuum packaged were obtained from three different Korean export companies and investigated for pH, proximate composition, cooking loss, physico-chemical and sensory characteristics. The frozen pork loins were stored at -20$^{\circ}C$ for 40 days. The results were as follows: The protein contents were relatively higher in the samples from the company II and the ash contents were relatively higher in the samples from the company I than those from the other companies. The samples from the company Ⅱ had highest pH and water-holding capacity, and cooking loss and shear force were lowest in the company II. The total plate counts and coliform bacteria for loins from 3 companies were in the range of 3.04${\sim}$3.75 log cfu/$cm^2$ or g and 0.37${\sim}$1.32 log cfu/$cm^2$ or g in average, respectively. The TBARS values were 0.35${\sim}$0.38 mg malonaldehyde/kg sample. There were no significant differences in sensory characteristics for raw and cooked loins from all companies.

• Food Science of Animal Resources
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• v.22 no.2
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• pp.145-150
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• 2002

Effects of dietary 0.6% activated carbon on pork quality were investigated with six pigs (Landrace ${\times}$ Large White ${\times}$ Duroc) that were randomly selected from uterine brothers. Three pigs, for control group, were fed with a commercial pig diet for 4 weeks before slaughter whereas the others were fed a diet added 0.6 % activated carbon for treatment group. Pork loin and belly cuts were collected at 24 hrs postmortem, and transfered to laboratory to measure quality characteristics. There were no significant differences in muscle pH and cooking loss % of pork loin and belly. Also there were no significant differences in adhesiveness, cohesiveness, gummness and brittleness between thed treatment and control. However, hardness and springiness of samples from the treatment were significantly higher (p<0.05) than those of control. There were no significant differences in scores of aroma, color and off-flavor assessed by a penal test. Treatment group showed a significantly higher acceptability (p<0.05) compared to the control group. Samples of the treatment had higher concentrations of oleic acid, linoleic acid and linolenic acid, wheres samples of control showed a higher concentration of palmitic acid (p<0.05). Belly cuts of control group showed a significantly higher concentration of stearic acid compared to the treatment group. These results suggested that hardness, springiness and acceptability of pork could be improved, and concentration of unsaturated fat acid in pork muscle might be increased by dietary 0.6 % activated carbon.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1285-1290
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• 2000

The objective of this study was to evaluate the characteristics on the thermal denaturation of free drip released from pork loin during chilled storage using DSC (differential scanning calorimetry) with pH, concentration of NaCl and phosphate. The increasing of pH stabilized the heat resistance of the proteins in drip. A $T_1$ greatly increased of $T_{max}$ by $6.33^{\circ}C$ incline from pH 5.5 to 6.5. And increasing the concentration of NaCl destabilized the heat resistance of drip. $T_1$ showed the greatest reduction of $T_{max}\;(9.41^{\circ}C)$ in the presence of 5% NaCl. The presence of STPP (Sodium Tripolyphosphate) enchanced the thermal stability of pork drip by $5.84^{\circ}C$ in the presence of 0.5% STPP. As temperature increased from 40 to $100^{\circ}C$, lightness $(L^*)$ increased from 41.1 to 69.5, while redness $(a^*)$ decreased from 26.70 to 5.40. Particularly, both values of $L^*-$ and $a^*-$ greatly changed by 78% from 40 to $60^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1476-1480
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• 2016

Anti-microbial effects of the medium extracts from three different lactic acid bacteria (LB1, Lactobacillus acidophilus; LB2, Lactobacillus casei; LB3, Lactobacillus sicerae) were investigated. Three different extracts of lactic acid bacteria media (ELAM) did not show significant changes in pork loin quality after 3 and 14 days of cold storage such as general contents, colors, pH, and TBARS. To determine anti-bacterial activity of three ELAM, three pathogenic bacteria (Bacillus cereus, Bacillus subtilis, and Staphylococcus aureus) were obtained and incubated with ELAM-absorbed paper discs. ELAM of LB2 and LB3 showed significantly larger bacterial growth inhibitory zones compared with that of LB1 (P<0.05). When the pathogenic bacteria inoculated in pork loin with three ELAM, total microbial contents of pork loin treated with ELAM of LB3 after 14 days of cold storage showed significantly lower microbial contents compared to those of control, LB1 and LB2 (P<0.05). In conclusion, ELAM of LB3 derived from L. sicerae had the most effective pathogenic bacteria inhibitory activity on agar and pork loin. This is the first result to report the antibacterial effect of L. sicerae. If the safety and toxicity characteristics of L. sicerae are further investigated, this new lactic acid bacterium would have potential as an effective and nature-friendly food preserving agent.

• Journal of agriculture & life science
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• v.46 no.2
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• pp.91-99
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• 2012

This study was carried out to compare the quality properties of pork loin from pigs fed different levels of pumpkin (Cucurbita spp.) powder. Twenty female pigs (Landrace${\times}$Yorkshire${\times}$Duroc) were fed either a control (commercial diet, based on corn and soybean meal) or the control diet supplemented with 2, 5 and 7% of pumpkin powder for 30 days. Dietary supplementation with pumpkin powder resulted in significantly higher moisture and fat contents in pork loin compared to the control (p<0.05). Dietary supplementation with pumpkin powder led to increased redness, pH and decreased shear force value and cholesterol levels in pork loin (p<0.05). In fatty acid composition, dietary supplementation with 2% or 5% pumpkin powder increased the palmitoleic acid (C16:1) in pork loin. These data suggest that supplementing pig diets with pumpkin powder can produce pork loin with low cholesterol levels and can enhance quality properties because pork loin fed a pumpkin powder-supplemented diet had better moisture, fat contents and tenderness.

• Food Science and Preservation
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• v.6 no.2
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• pp.188-193
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• 1999

This study was carried out to examine the quality of Korean pork regular loins and hams which m exported in Japanese market. The samples were stored at 0${\pm}$1$^{\circ}C$(A, B companies) and 2${\pm}$1$^{\circ}C$(C, D companies). In analysis of Korean pork exported to Japanese market, the pork of A and D companies showed below 10$\^$6/CFU/$\textrm{cm}^2$ of total aerobic bacteria at 40 days storage and panels felt off-flavor after 40 days. Therefore the edible period will be 40 days through the analysis of microbe and sensory test in porks of A and D companies. The porks of B and C companies showed over 10$\^$6/CFU/$\textrm{cm}^2$ of total aerobic bacteria at 50 days storage and panels couldn't feel off-flavor in sensory test after 50 days. Therefore the edible period will be 50 days through the analysis of microbe and sensory test in porks of B and C companies. As the results, shelf-life of A and D companies will be 32 days and B and C companies will be 40 days from edible period by a factor of 0.8. In analysis of stored pork for export in Korean market, the porks of A and B companies showed over 10$\^$6/CFU/$\textrm{cm}^2$ at 40 days storage and C and D companies did over 10$\^$6/CFU/$\textrm{cm}^2$ at 30 days storage in analysis of microbe. The pork of A and D companies showed 10$^4$CFU/$\textrm{cm}^2$ but B and C companies did 10$\^$5/CFU/$\textrm{cm}^2$ at 50 days in coliform count. Therefore shelf-life of the pork of A company was logest and the next were B and C, but shelf-life of the pork of D company was 20 days, therefore it was even shorter than the others.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.121-127
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• 2004

This study was conducted to investigate the effect of dietary mugwort pelleted on the storage stability of pork. barrow (T1) and boar (T2) were alloted into six treatments: 1) control (commercial feed) 2) T1-1 and T2-1(commercial feed supplemented with 3.0％ mugwort pelleted) 3) T1-2 and T2-2 (commercial feed supplemented with 5.0％ mugwort pelleted). They were fed with the experimental diets for 60 days and slaughtered. Meat samples were in wrap package and stored at 4${\pm}$1$^{\circ}C$ for 10 days. pH, WHC and cooking loss were not siginificanly different in all treatment. But these values were tended to increase during storage for all treatment groups (p＜0.05). Thiobarbituric acid reactive substances (TBARS) and Volatile Basic Nitrogen (VBN) values were low for pork samples prepared from pigs supplemented mugwort pelleted diet and the values were increased as storage period increased for all treatment groups (p＜0.05). But L value was highest for pork samples prepared from pigs supplemented of 3.0％ mugwort pelleted diet among treatments group.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.229-237
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• 2009

This study was conducted to compare the quality of the pork from finishing pigs that were fed diets containing different levels of methyl sulfonyl methane (MSM). A total of 135 crossbred pigs $(Landrace{\times}Yorkshire{\times}Duroc)$ were fed either with a control commercial diet or the control diet supplemented with 300- and 500-ppm MSM for 158d. The pigs were slaughtered at approximately 110kg live weight and were transported to the local slaughterhouse for electrical stunning followed by exsanguination. After the slaughter, the pork muscles were dissected from each carcass, placed in wrap package bags, and stored for 8d at $4^{\circ}C$. The TEARS values of the pigs that were fed MSM diets were significantly lower (p<0.05) compared with those of the pigs that were fed with non-supplemented diets. The Na, Mg, and Ca contents of the dietary MSM were significantly lower (p<0.05) than those of the non-supplemented diets, but the Fe, Cu, and Zn contents of the dietary MSM were significantly higher (p<0.05) than those of the non-supplemented diets, and the increased level of MSM supplementation resulted in higher sulfur contents. There was no difference among the diets in terms of amino acid content. The dietary supplementation with MSM, however, led to increased saturated fatty acid and decreased unsaturated fatty acid (%) in the pork muscles (p<0.05). The sensory panelists recorded greater marbling and overall acceptability scores in the samples with 500-ppm-MSM dietary supplementation (p<0.05). These data suggest that supplementing pig diets with MSM can improve the quality of the pork and can enhance the eating quality because the sensory panels found that the pork from pigs that were fed an MSM-supplemented diet had better sensory characteristics.

• Korean Journal of Agricultural Science
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• v.41 no.3
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• pp.213-220
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• 2014

This study was conducted to evaluate the effects of high n-3 or n-6 diet on free fatty acid profile and meat quality traits of pork loin. The 20 heads of commercial $Landrace{\times}Yorkshire{\times}Duroc(LYD)$ crossbreed pigs ($90.9{\pm}2.4BWkg$) were divided into four groups by added fat and oils, such as 5% tallow (Control), 5% linseed oil (T1), 5% safflower oil (T2), and mixture of linseed oil (2.5%) + safflower oil (2.5%) (T3), then reared 4 weeks. Pork loins were taken after slaughter, then sliced in 2 cm thickness and put in low-density polyethylene (LDPE) bag for analysis. T1 showed significantly high concentration of linolenic acid ($2.35{\pm}0.21%$) (p<0.05). The total amount of saturated fatty acids (SFA), mono-unsaturated fatty acids (MUFA) and poly-unsaturated fatty acid (PUFA) was significantly high in T1 ($36.05{\pm}1.18%$), C ($22.60{\pm}2.11%$) and T2 ($47.80{\pm}1.29%$), respectively (p<0.05). However, the ratio of n-6:n-3 was significantly low in T1 ($11.57{\pm}0.90$) than that of T2 ($37.56{\pm}12.51$) (p<0.05). There was no signigicant difference in lightness, redness, pH, water holding capacity and cooking loss between treatments (p>0.05). However, the yellowness of T2 was significantly higher than others (p<0.05). From those results, it was considered that feeding high n-3 and n-6 fatty acid diet to pig enables modify fatty acid profile of pork without any side effect on meat quality.