• Korean journal of food and cookery science
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• v.15 no.3
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• pp.210-215
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• 1999

The purpose of this study was to investigate the sensory and physicochemical properties of brown stock made with different main ingredients of bone (beef bone, pork bone, part of leg). Glycine, glutamic acid, arginine, valine were high in the free amino acid contents of brown stock made with beef and pork bones. On the other hand, the brown stock made with beef bone showed high contents of methionine, glycine, lysine, arginine. Viscosity of brown stock made with pork bone was the highest. As a result of the sensory evaluation for brown stock made with different ingredients of bone showed significant difference in all of the characteristics. By the color difference meter, the brown stock prepared from pork bone showed the lowest “L”value.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1623-1630
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• 2011

The effects of addition of citrus peel powders (C 0, 0.5, 1 & 2%), dried Lentinus edodes powders (L 0, 0.5, 1 & 2%), and their combination (C-L) on the chemical, sensory and textural properties of pork sausages were studied. Addition of 0.5, 1 or 2% C, L, and C-L all significantly decreased moisture content, pH, and color a-values of sausage samples, whereas ash content and color b-value were increased (p<0.05). C, L, and C-L did not affect protein, fat, carbohydrates contents or texture characteristics. Sensory evaluation was performed by multivariate data analysis, namely principal component analysis (PCA). Eighty-two percent total variation was observed in the main structured information among the test groups: the first (PC1) and second (PC2) components of variation were 59 and 23%, respectively. Eight parameters (sweet flavor, pork aroma, bitterness, rancidity, salty flavor, color, sour flavor and citrus aroma) were utilized to describe the main sensory characteristic of the sausages. Addition of 0.5, 1 & 2% citrus peel was obviously correlated with PC1 (salty flavor, sour flavor and citrus aroma, pork aroma, and sweet flavor and rancidity), whereas addition of 0.5 & 1% Lentinus edodes was related with PC2 (aroma and rancidity).

• Food Science of Animal Resources
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• v.34 no.2
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• pp.185-191
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• 2014

This study was performed to determine the meat quality characteristics of pork loin and belly from 3 different three-way crossbred pigs: Yorkshire ${\times}$ Landrace ${\times}$ Duroc (YLD), Yorkshire ${\times}$ Chester White ${\times}$ Yorkshire (YCY), and Yorkshire ${\times}$ Berkshire ${\times}$ Duroc (YBD). Each of the twenty crossed pigs were randomly selected with their live weights at the range of 110-120 kg. After being slaughtered and cooled at $0^{\circ}C$ for 24 h in a chilling room, the parts of loin and belly on the left side of the cooled carcasses were cut and prepared for analysis. The intramuscular fat contents of the loins from YLD were higher than those of the other crossbreds (p<0.05), and the YCY bellies had the highest moisture contents (p<0.05). Water holding capacity (WHC) of the loins from YCY were higher than the other crossbreds (p<0.05). Shear force values of the YBD loins were higher than the others (p<0.05). The TBARS values of YCY loins were significantly lower than the others at 0 d, but the difference disappeared after 14 d of storage. Sensory scores of YLD were ranked higher than the YCY or YBD in both the loins and bellies (p<0.05). The relatively high sensory values of YLD crossbred pork could be explained by the better WHC, the low shear forces, and the higher fat contents. The results indicated that the meat qualities could be altered by three-way crossbreeding.

• Food Science of Animal Resources
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• v.18 no.2
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• pp.132-141
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• 1998

This study were carried out for investigation of physicochemical and sensory characteristics of shelf-life of Korean vaccum packaged chilled pork hams for export. The samples were stored at 0$\pm$1$^{\circ}C$ (A and B companies) and 2$\pm$1$^{\circ}C$ (C and D companies). In the proximate analysis of composition of hams, moistures were 75.36~76.57%, crude proteins 19.26~21.08%, crude fat 1.40~3.69% and crude ash 1.03~1.13%. TBA values were 0.192~0.264 mgMA/kg and did not change much during all storage times regardless of storage temperature. VBN values were 12.14~14.01mg / 100g after 50 days in the storage at $0^{\circ}C$, but the samples stored at 2$^{\circ}C$ exceeded 20mg/100g at 50 days. The values of pH were 5.71~6.50, which are higher than those of loins during all storage times. Purge losses were 1.23~1.98% at the initial time and 2.83~10.59% after 50 days. So, the variation among samples appeared to be large. Cooking losses appeared to be 33.86~56.24%. In the result of sensory evaluation of cooked meat, the ham of B company obtained good scores in all items. But, after 20 days, all samples were not significantly different in total acceptability.

• Food Science of Animal Resources
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• v.36 no.6
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• pp.799-806
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• 2016

The effects of reducing pork fat levels from 20% to 15% or 10% by partially substituting pork back fat with wheat sprout fiber in reduced-fat chicken patties were investigated. Approximate composition, energy value, pH, color, cooking loss, reduction in diameter, reduction in thickness, shear force, and sensory properties were determined. Moisture content, ash contents, yellowness of uncooked and cooked reduced-fat chicken patties with wheat sprout were higher than those in the control, while displaying fat content, calorie content, and pH of uncooked and cooked lower in reduced-fat chicken patties than in the control. Cooking loss, reduction in diameter, and reduction in thickness were the highest in the reduced-fat chicken patties with 10% fat level. Cooking loss, reduction in diameter, and reduction in thickness were decreased when fat levels and wheat sprout levels were increased. Control samples without wheat sprout dietary fiber had significantly (p<0.05) higher color and flavor scores compared to reduced-fat chicken patties containing wheat sprout dietary fiber. The overall acceptability of the control and treatment with 15% fat and 2% wheat sprout dietary fiber (T3) was the highest. Therefore, 15% fat level in reduced-fat chicken patties with the addition of 2% wheat sprout dietary fiber can be used to improve the quality and sensory characteristics of regular-fat chicken patties containing 20% fat level.

• Journal of the Korean Society of Food Culture
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• v.33 no.5
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• pp.426-436
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• 2018

This study assessed effective strategies to reduce the sodium intake among consumers using pork cutlet sauce as a model food system. Original pork cutlet sauce and sodium-reduced sauce (29% reduced by a salt substitute) were analyzed to characterize the sensory properties using descriptive analysis. The effects of sodium-reduction of the sauce, consumer type (nutrition teachers vs. general consumers), information related to the sodium content, serving method, and consumer's health, taste and sodium-related attitudes on the consumer's preference, perception, and intake of the sauce were analyzed using a consumer test. In descriptive analysis, the original and sodium-reduced sauce showed similar sensory characteristics but did not differ in saltiness. In the consumer test, there were no significant differences in the overall preference levels between the two sauces. On the other hand, there were significant differences in preference and perception between nutrition teachers and general consumer groups, which were due largely to their age as well as the health and sodium-related attitudes and nutritional knowledge differences. Sodium-reduced information decreased the perceived saltiness intensity. In addition, reducing sodium intake by serving pork cutlet sauce in a bottle can be an effective strategy because this serving method increased the acceptance and induced the smaller intake of sauce.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.970-980
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• 2018

We evaluated the effects of pre-cooking methods on the quality of reheated marinated pork loin. Frozen marinated pork loins cooked using various methods (boiling, grilling, pan frying, infrared cooking, and superheated steam cooking) were reheated in a microwave, and their pH, color, cooking loss, re-heating loss, total loss, thiobarbituric acid reactive substance (TBARS) value, sensory properties, and shear force were determined. Although all parameters varied with different cooking methods, lightness values and TBARS values showed the tendency to decrease and increase, respectively, after reheating. Superheated steam-cooked samples showed the lowest values of cooking loss, total loss, TBARS value, and shear force (p<0.05) and the highest lightness, redness, and yellowssness values and juiciness, chewiness, and overall acceptability scores (p<0.05). These results show that pre-cooking with superheated steam maintains the quality characteristics of marinated pork loin upon reheating. Therefore, pre-cooking with superheated steam may be beneficial for the commercial distribution of frozen cooked marinated pork loin.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.4
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• pp.584-590
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• 2009

The effects of different washing time and pH adjustment of surimi-like materials from pork leg on quality characteristics were investigated. Surimi was made from pork leg by washing two or four times with water, as well as by pH adjustments of 3.0 or 11.0. The control surimi was made by two times washing from Alaska pollock. The content of crude protein was higher in the surimi manufactured from pork leg with pH adjustments. The highest gel strength was found in the control, and the control had greater lightness and whiteness value. The control had higher texture attributes than the other samples, whereas the surimi from pork leg made by a pH 11.0 adjustment had higher texture attributes than the pH 3.0 adjustment. The sensory color was higher in the control compared to other surimi samples, whereas aroma was lower in the control. However, there were no significant differences in overall acceptability among the surimi samples.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.1-12
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• 2013

The purpose of this study was to find the effects of guava leaf powder as a natural tenderizing ingredient for low-fat pork seasoned with meat sauce, and to promote a consumer demand and practical use of low-fat pork. Moisture content, pH, color, texture, and sensory tests (quantitative descriptive sensory evaluations and acceptance) were conducted to the control and 5 samples of pork seasoned with 0.75, 1, 1.5, 2, 3% guava leaf powder) to determine the highest effectiveness on tenderizing pork. Moisture content and pH values were the highest in the samples with 1% and 1.5% of guava leaf powder added. L-value of cooked meat decreased, while a-value increased. In the texture test, most of the experiments showed the best values in the sample with 1.5% added. Based on quantitative descriptive sensory evaluations, the unpleasant smell of meat tended to decrease with more guava leaf powder, and the scores of the others were highest in the sample with 1.5% added. This sample also got the highest score in the acceptance test. These results can be used as primary data for research on the tenderizing effect of a functional ingredient and solutions to unbalanced consumption of pork.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.35-41
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• 2007

This study was conducted to determine the effect of pH adjustment and addition of sodium chloride (NaCl) on quality characteristics of pork leg surimi. The pork leg surimi was manufactured with one of following pH 3.0 or pH 11.0 adjustment and contained 2% NaCl or not; C (Alaska pollack surimi, two times washing, 0% NaCl), T1 (pork leg surimi pH 3.0 adjustment, 0% NaCl), T2 (pork leg surimi, pH 3.0 adjustment, 2% NaCl), T3 (pork leg surimi, pH 11.0 adjustment 0% NaCl), T4 (pork leg surimi, pH 11.0 adjustment, 2% NaCl). The $L^*$ and W values was increased with increasing of pH value, but the $a^*$ and $b^*$ values lower. The W values were higher (p<0.05) as addition of NaCl, but $a^*$ and $b^*$ values were lower. In textural properties, the cohesiveness was increased with increasing of pH value, however with the exception of springiness all traits were higher (p<0.05) as addition of NaCl. The breaking force and gel strength was increased with increasing of pH value. The breaking force, gel strength and breaking force u deformation were higher as addition of NaCl, but shear force lower. In sensory evaluation, the tenderness was increased with increasing of pH value and all traits of sensory evaluation also were higher (p<0.05) as addition of NaCl. There were no differences in interaction of pH adjustment and without or with NaCl on color, textural properties, breaking force, deformation, gel strength, shear force and sensory evaluation of pork leg surimi. The color, textural and physical characteristics and sensory evaluation ot T2 and T4 were similar to treatment C. Therefore, the pH 11.0 and 2% NaCl addition on process of manufacture of pork leg surimi would be recommended.