• Food Science of Animal Resources
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• v.31 no.5
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• pp.649-657
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• 2011

In this study, the effects of kimchi powder on the quality properties of an emulsion type sausage made with irradiated pork meat were investigated. Raw ground pork ham was gamma-irradiated at 5 and 10 kGy, and the emulsion type sausage was then manufactured with the irradiated pork meat. The pH value was shown to increase by irradiation of raw material (p<0.05). Samples containing kimchi powder had a lower pH value than other treatments, but no significant differences were observed. In a sensory evaluation, the scores of all the criteria were decreased with an increased irradiation dose of raw material, but samples containing kimchi powder had a higher sensory score than other treatments in all irradiation doses of raw material. The TBARS values were increased by irradiation of raw material and the samples containing kimchi powder had the highest value (p<0.05). Odor substances analyzed by an electronic nose were increased with increased irradiation dose of raw material in all treatments, and samples containing kimchi powder showed a higher increase of odor substances than other treatments. Thus, this study demonstrated that kimchi powder was effective in eliminating the off-odor and flavor of sausages made with irradiated pork meat despite the increase of the TBARS value.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.189-197
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• 2013

This study was conducted to determine the meat quality characteristics of pork belly from 3 different two-way crossbreeds of Yorkshire${\times}$Landrace (YL), Yorkshire${\times}$Berkshire (YB), and Yorkshire${\times}$Chester White (YC), which were domesticated for Korean consumers. Twenty pigs from each crossbreed (total n=60) were randomly selected when they reached the 110-120 kg range of market weight, slaughtered, and cooled at $0^{\circ}C$ for 24 h. The pork bellies on the left side of the cooled carcasses were then sampled and analyzed. The pH of pork bellies was the lowest in YC among the crossbreds. There was no significant difference in fat content by crossbred, but YB bellies had the lowest moisture content (p<0.05). The cooking loss of YB bellies was lower than those of others (p<0.05). The TBARS values in YB was significantly higher than those of the others at 14 d. YL bellies had a higher percentage of stearic acid, oleic acid, and MUFA than the other breeds, while YB and YC had a higher percentage of myristic acid, linoleic acid, linolenic acid, and n-6 fatty acids than the YB (p<0.05). PUFA content and P/S were significantly higher in YC compared with YL. Except for arginine, the concentrations of most free amino acids were higher in YB bellies than in others, (p<0.05). Sensory evaluation scores of bellies were higher for YC than for other breeds (p<0.05).

• Journal of Animal Science and Technology
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• v.45 no.4
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• pp.633-640
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• 2003

The pork cutlets containing different concentrations of dried ginseng powder (1%, 2% and 3%) were manufactured and compared the physico-chemical and sensorial properties with control containing no dried ginseng powder. The color(CIE, L, a, b) values were not significantly different between the treatments and control. The TBA values were lower for pork cutlet containing dried ginseng powder than those for control at the beginning stage (5 days) when they were vacuum packaged and stored at 4$^{\circ}C$ or 15days, however, there were not significantly different after 5 days of storage. The TBA values were remained low level (<0.5mg malonaldehyde/kg sample) when the pork cutlets were vacuum packaged and stored at -20$^{\circ}C$ for 90 days. In fatty acid composition, pork cutlet containing dried ginseng powder contained higher ratios of PUFA/SFA and lower ratios of MUFA/SFA when compared to those of control. Sensory panels evaluated that pork cutlet containing 1% of dried ginseng powder had the highest preference scores in flavor and overall palatability.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.377-381
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• 2007

The aim of this study was to evaluate the microbial safety and quality changes of Korean sliced pork jerky, and to investigate these properties over 90 days and 28 days of storage at room temperature $(25^{\circ}C)$ and elevated temperature $(35^{\circ}C)$. Based on the microbial counts of pork jerky, mesophilic bacteria were detected at 2.50 log CFU/g at day 0. The mesophilic bacterial count did not change significantly for all samples, and coliform bacteria and Bacillus cereus were not detected in any samples during storage at either $25^{\circ}C\;or\;35^{\circ}C$. The following physicochemical qualities were also investigated: TBA value, Aw, and pH. In the case of $25^{\circ}C$ storage, the Aw of Korean sliced pork jerky was 0.72 at day 0, and was reduced to 0.58 after 90 days of storage. The TBA value increased as the storage time increased, and was 0.52 after 90 days of storage. The pH of all samples did not change significantly. In the case of $35^{\circ}C$ storage, the TBA, Aw, and pH values were not significantly different from those obtained during $25^{\circ}C$ storage. In addition, the sensory properties of all samples were not significantly different between storage at the two temperatures. In conclusion, these results suggest Korean sliced pork jerky could be used to study the development of commercial pork jerky.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.521-528
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• 2008

This study was performed to evaluate the quality change of pork patties containing silkworm powder and vegetable worm (Paecilomycis japonica) stored for 9 days at $5^{\circ}C$. pH values were higher in treatment groups than that in controls by storage day 6. L (lightness) and a (redness) value were decreased with increasing addition of silkworm powder and vegetable worm powder in pork patties (p<0.05). However, b value (yellowness) was increased with increasing addition amounts of the silkworm powder and the vegetable worm powder (p<0.05). Water holding capacity (WHC) of pork patties was not affected by the silkworm powder and the vegetable worm powder, while pork patties containing 0.4% silkworm powder (T2) showed low cooking loss (p<0.05). Pork patties containing either silkworm powder and vegetable worm alone or a combination of them showed lower lipid oxidation value than that of control (p<0.05). Sensory preference of pork patties was decreased with increased of storage days. The overall acceptance was higher in treatment groups than at control groups at the initial day (p<0.05), yet no significant difference was found during storage. From these results, 0.4% silkworm powder decreased not only cooking loss but also lipid oxidation of pork patties. Also, no adverse effect was found in water holding capacity (WHC) and sensory preference of pork patties. Therefore, the silkworm powder and the vegetable worm powder could be useful to pork meat product industry as additives.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.9
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• pp.1329-1337
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• 2012

This study was conducted to evaluate the effects of adding purple-fleshed sweet potato (PFP) powder on the texture properties and sensory characteristics of cooked pork sausage. Sodium nitrite alone and sodium nitrite in combination with PFP were added to five different treatments sausages (CON (control) = 0.01% sodium nitrite, SP25 = 0.005% sodium nitrite and 0.25% purple-fleshed sweet potato powder combination, SP50 = 0.005% sodium nitrite and 0.5% purple-fleshed sweet potato powder combination, PP25 = 0.25% purple-fleshed sweet potato powder, PP50 = 0.5% purple-fleshed sweet potato powder). The sausages were cooked to $74^{\circ}C$, stored at $4^{\circ}C$ for 6 wks, and used for chemical analysis, textural properties, and a sensory evaluation on 0, 2, 4 and 6 wks of storage, respectively. Similar CIE $a^*$ and $b^*$ values were determined in sausages from CON, SP25 and SP50 at the end of storage, and they were higher in CIE $a^*$ but lower in CIE $b^*$ than that of the PP25 and PP50 sausages. Significant differences were observed for brittleness and hardness when PFP was added to the sausages but were not confirmed after 4 wks of storage. The objective color score was influenced by adding PFP; however, the effect was not dose dependent. In overall acceptability, panelists favored the CON, SP25, SP50, and PP50 sausages but did not prefer PP25 sausages at the end of storage. Therefore, adding PFP to cooked pork sausages improved color and texture properties and sensory characteristics, but further study is needed to determine the proper ratio of sodium nitrite and PFP.

• Food Science and Preservation
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• v.18 no.3
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• pp.349-357
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• 2011

This study was performed to examine the quality and antioxidant activity of pork ham with various levels of black garlic extracts. Pork ham manufactured from black garlic extracts with 15 brix (1% (H1), 1.5% (H2), 2% (H3)) and 30 brix (0.2% (H4), 0.5% (H5), 1% (H6) were stored for 28 days at $8{\pm}1^{\circ}C$ and analyzed with an interval of 7 days. In the sensory evaluation, the garlic odor was increased as the garlic extract adding level larger, whereas color, flavor, juiciness, texture and acceptability were not showed significant differences. The pH values of pork products were increased as the level of black garlic extracts increased. The shear force value of groups (H4~H6) with the addition of 30 brix extracts addition were significantly higher than those groups with 15 brix extracts addition (H1~H3) throughout the storage period. Furthermore, the TBARS (thiobarbutric acid reactive substance) content of the pork ham containing various levels of black garlic extract were lower than that of the control group as storage period increased. Thus, black garlic extracts have a potential application for the pork products to inhibit of lipid oxidation.

• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.639-644
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• 2020

The purpose of this study was to investigate the quality characteristics of frankfurter sausage made with venison. The crude protein content of sausage showed a significant increase pattern in the proportion to the addition of the venison. The crude fat content showed a decrease pattern. The saturated fatty acid significantly increased in proportion to the content of the venison. The monounsaturated fatty acids and the polyunsaturated fatty acids decreased with increasing the venison content. The content of the free amino acids increased in proportion to the amount of the venison added. The amino acid content of the pork sausage was in the order of Alanine > glycine > glutamic acid, and was similar in the sausages made from venison. The essential amino acids were 36.4% in FSV, higher than 34.0% in the pork sausages. In the sensory test, it was confirmed that the texture, taste, and overall acceptability increased with the addition of the venison. Because the sausages made from the venison were superior to the pork sausages in all of the measured sensory characteristics, it is considered that industrialization is sufficiently feasible.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.4
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• pp.640-650
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• 2020

Objective: Although the slaughter of cull sows (CS) for human consumption and meat products processing appears quite common throughout the world, relatively limited scientific information regarding the meat quality parameters of this pork type is available. The present study aimed at providing the technological quality characteristics and eating quality of CS meat, and comparing with those of commercial pork. Methods: Longissimus thoracis et lumborum muscle samples of CS and finisher pigs (FP) at 24 h postmortem were collected and used for investigation of the meat quality traits (pH, color, shear force, cooking loss, water holding capacity), fatty acids, flavor compounds and sensory characteristics. Results: The CS meat had significantly higher moisture content (p = 0.0312) and water holding capacity (p = 0.0213) together with lower cooking loss (p = 0.0366) compared to the FP meat. The CS meat also exhibited higher (p = 0.0409) contents of unsaturated fatty acids, especially polyunsaturated fatty acids (PUFA, p = 0.0213) and more desirable PUFA/total saturated fatty acids ratio (p = 0.0438) compared to the FP meat. A total of 56 flavor compounds were identified, amongst the amount of 16 compounds differed significantly between the two pork groups. Most of the PUFA-derived flavor compounds (e.g., hexanal, benzaldehyde, and hydrocarbons) showed higher amounts in the CS meat. While, 3-(methylthio)-propanal and 4-methylthiazole associated with pleasant aromas (meaty and roast odor notes) were only found in the FP meat. Furthermore, no differences were reported by panelists for flavor, juiciness, tenderness, and acceptability scores between the two pork groups studied. Conclusion: The sow meat exhibited better technological quality and its eating quality could be comparable to the commercial pork. This study provides meat processors and traders with valuably scientific information which may help to improve the utilization and consumption level of sow meat.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.651-659
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• 2015

This study was conducted to investigate the effects of addition of dandelion leaf, root and whole part extract on the quality and sensory characteristics of ground pork meat. Four types of ground pork were evaluated: 10% ice water added (control), 10% dandelion leaf extract added (DL), 10% dandelion root extract added (DR), and dandelion whole part extract added (DW). There was no significant difference in $L^*$, $b^*$, VBN content, moisture, protein, fat and ash of raw and cooked ground pork, cooking yield, water holding capacity, moisture retention, fat retention, reduction in diameter, total free amino acid, taste, texture, juiciness, or overall acceptability. The total polyphenol content of the control, DL, DR, and DW groups were 2.07, 6.49, 3.85 and 5.77 mg/100 g, respectively. Total phenol content of DL was significantly higher than those of the other samples. The pH was highest in the control. The TBARS values of the control, DL, DR and DW were 0.52, 0.20, 0.31, and 0.24 mg MA/kg, respectively, and TBARS values of the control were significantly higher than those of the other samples. Flavor was highest in DL. We suggest that dandelion leaf extracts may be a useful ingredient in ground pork to improve color, flavor, and antioxidant potential.