• Food Science of Animal Resources
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• v.30 no.2
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• pp.232-235
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• 2010

This study examined the photostimulated luminescence (PSL) detection method suggested by the Korean Food and Drug Administration to assess whether the method can be used to identify irradiated spices in restructured pork patties, which served as a model system for processed meat products. Red and black pepper powders were irradiated at 0, 5.0, 7.5, and 10 kGy, and pork patties were formulated with the spice at irradiated pepper concentrations of 0.1% and 0.5%. PSL was then used to estimate amounts of light derived from the spice itself and pork patties. The results of PSL analysis showed that red and black pepper powders were determined as positive and presumptive positive, respectively, when irradiated at more than 7.5 kGy. However, when used in pork patties, all samples were negative for irradiation. Thus, PSL may not be useful in detecting irradiated ingredients used in processed meat products.

• Food Science of Animal Resources
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• v.40 no.5
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• pp.785-794
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• 2020

Food Codex regulations have set freshness limits for oils used to fry food, such as potato and fish products, and fried food itself; however, no such freshness limits have been set for meat products, such as sweet and sour pork. The freshness standard suggest that acid values (AVs) and peroxide values (POVs) for frying oil should be less than 2.5 and 50, respectively, whereas AVs and POVs for common fried food should be less than 5.0 and 60, respectively. Therefore, in this study, we investigate the effect of the number of frying cycles on oxidation-promoted changes in the oils used to fry sweet and sour pork and fried food itself during repeated frying over 10 d by determining their AVs and POVs, which were found to be highly correlated. Soybean, canola, palm, and pork lard oils could be reused approximately 37, 32, 58, and 87 times, respectively, to fry sweet and sour pork based on oil freshness, and 78, 78, 81, and 286 times, respectively, based on the freshness of fried food. Our data may help establish food-quality regulations for oils used to fry animal-based foods.

• Food Science of Animal Resources
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• v.18 no.2
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• pp.149-156
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• 1998

Chicken beef pork meats and isolated soy protein (ISP) were heated at 10$0^{\circ}C$ for 30min and then heat-resistant proteins were fractionated to examine cross-resistant protein from chicken meat but not with beef pork or ISP. Dot blotting using the polyclonal antibody showed that the sen-sitivity for detecting chicken meat was 1$\mu$m and antibody-antigen reaction was dose-dependant. Results of dot blotting analysis to compare the amount of chicken meat present in arket meat products(Kentucky Frank sausage;chicken meat 46.52% and pork 24.92% vs Bulgogi Ham;chicken meat 28.89% and turkey 31.44%)showed that the significant differences between two meat products in terms of chicken meat concentrations. Dose-dependant dot-blotting reaction was also observed in chicken meat samples with various dilution.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.2
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• pp.271-281
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• 1999

The cost of production of high quality pork is compensated by high returns, but constraints by the market are increasing. A few opportunities to maintain and improve pork quality by dietary means are presented. The healthy value of pork is a prerequisite. A careful control of suppliers and preservation of feeds are essential to protect pork against presence of contaminants from the feed. The feeding level and some dietary components modify the partition of the dietary energy into different pig tissues and chemical components of pork, affecting the hygienic and nutritional value, tenderness and taste. It is difficult to transfer a nutrient from the diet to pork, if the requirements. for growth are satisfied. Fatty acids and Vitamin E are the most studied exceptions. There is some evidence that iron and selenium contents can be affected too. Varying the content of a nutrient frequently changes sensorial and technological properties of pork. The addition of oils improves the acidic profile of depot fats, but the effect on phospholipid composition is not well studied and negative effects on oxidability and consistency of meat products are observed. Vitamin E can improve many healthy and sensorial characteristics, but its effect is clearer when the meat is stressed or manipulated.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1138-1144
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• 2009

This study was carried out to investigate the cooking properties and lipid oxidation stability during storage at $4{\pm}1^{\circ}C$ when the various levels (5 to 20%) of doenjang (Korean fermented soybean paste) were added to pork patties cooked by pan frying (PF) and convection oven (CO). With increasing the addition of doenjang, cooking properties of pork patties revealed the improved cooking yield, less diameter reduction, and less thickness increase. Also, the shear force, hardness, and chewiness of pork patties were reduced. The PF cooking method showed better cooking properties than CO. Lipid oxidation expressed by the thiobarbituric acid reactive substances (TBARS) values was significantly reduced by the addition of more than 5% doenjang (p<0.05). The TBARS values of cooked pork patties by PF were significantly lower than CO during the 8 days of the storage (p<0.05). The development of warmed-over flavor (WOF) in cooked pork patties was delayed as the amount of the doenjang was increased. It was suggested that the addition of doenjang and PF favorably affected the cooking properties and stability of lipid oxidation in pork patties.

• Food Science of Animal Resources
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• v.38 no.4
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• pp.664-678
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• 2018

This study was carried out to establish shelf life for pork cutlet of ground meat and pork lard by using various quality indicators and to understand how quality changes in these products are accelerated by temperature. The samples were selected and purchased from markets in Korea, and the chosen quality indicators were total aerobic counts and coliform group in microbiological analyses, thiobarbituric acid reactive substances assay, volatile basic nitrogen, pH, acid value, and peroxide value in physical chemical analyses, and sensory evaluation. The pork cutlet samples were stored at $-18^{\circ}C$, $-6^{\circ}C$, and $-1^{\circ}C$, whereas pork lard samples were stored at $10^{\circ}C$, $25^{\circ}C$, $35^{\circ}C$, and $45^{\circ}C$. These temperature conditions were set to real distribution conditions. The samples were then analyzed using various models including of reaction orders, arrhenius equation, and $Q_{10}$ value. The quality limits for each sample were calculated, and shelf life was estimated. The results of this experiment highlighted the importance of temperature control during the distribution process of these products and revealed that temperature is a useful parameter for the establishment of a basic database for shelf life.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.5
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• pp.700-704
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• 2004

Chinese-style pork jerky is a typical intermediate moisture meat product obtained by curing, drying and roasting pork samples. The chemical, physical and microbiological characteristics of pork jerky were evaluated throughout processing. The moisture content varied from 72.5% to 23.4 or 19.6% and aw varied form 0.97 to 0.74 or 0.72 in accordance with processing steps. The pork jerky roasted at $200^{\circ}C$ had higher shear value than roasted at $150^{\circ}C$ because the moisture content and aw of the former sample was lower than the later sample. The nitrite losses during whole processing steps amount to nearly 50%. The TBA value of pork jerky varied from 0.34 to 9.25 or 9.83 mg of malonaldehyde depended on processing steps. The VBN value of pork jerky ranging from 0.25 to 22.4 or 23.5 mg/kg depended upon processing steps. The ATPase activity of myofibrillar proteins during processing steps were partly or entirely denatured by the heat-drying or heat-roasting treatment. A gradual decrease in microorganism count during processing of pork jerky was also observed.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.51-60
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• 2016

This study was performed to evaluate the antioxidant activity of oven-dried tomato powder (OTP) as affected by drying temperature and the effect of OTP on the product quality of pork patties. Three OTP products were obtained by drying of fresh tomato at 60, 80 and 100℃ oven until constant weight was obtained. Total phenolic content of three kinds of OTPs ranged from 1.95 to 5.94 g/100 g. The highest amount of total phenolic compound was observed in OTP dried at 100℃. Antioxidant activity of three kinds of OTPs was measured by 1,1-diphenyl-2-pycrylhydrazyl (DPPH)-radical scavenging activity, iron chelating ability, reducing power and measurement of lipid peroxide in linoleic acid emulsion system. In all parameters, OTP at 100℃ showed the higher antioxidant activity than other temperatures (p<0.05). Based on the model study, the physicochemical properties, and antioxidant and antimicrobial activities of pork patties containing 1% OTP were measured. Redness of pork patties were increased with the addition of OTPs (p<0.05). Thiobarbituric acid reactive substances (TBARS) values of raw pork patties containing OTPs were lower than those of control (CTL) until 7 d of storage, regardless of drying temperatures (p<0.05). Peroxide values of pork patties made with OTP (1%) were lower than those of CTL until the end of storage time (p<0.05). However, no antimicrobial activities were observed among the treatments (p>0.05). Therefore, OTPs could be used as a natural antioxidant in meat products.

• Food Science of Animal Resources
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• v.35 no.1
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• pp.130-136
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• 2015

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12% canola oil), T5 (4% grape seed oil + 8% olive oil + 8% canola oil), and T6 (4% grape seed oil + 12% olive oil + 4% canola oil). Proximate analysis showed significant (p<0.05) differences in the moisture, protein, and fat content among the emulsion-type pork sausages. Furthermore, replacement with vegetable oil mixtures significantly decreased the ash content (p<0.05), increased water-holding capacity in emulsion-type pork sausages. Also, cholesterol content in T6 was significantly lower than T2 (p<0.05). In the texture profile analysis, hardness and chewiness of emulsion-type pork sausages were significantly (p<0.05) decreased by vegetable oil mixtures replacement. On the contrary, cohesiveness and springiness in the T4 group were similar to those of group T1. The unsaturated fatty acid content in emulsion-type pork sausages was increased by vegetable oil mixtures replacement. Replacement of pork fat with mixed vegetable oils had no negative effects on the quality properties of emulsion-type pork sausages, and due to its reduced saturated fatty acid composition, the product had the quality characteristics of the healthy meat products desired by consumers.

• Food Science of Animal Resources
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• v.36 no.2
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• pp.275-282
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• 2016

This study was conducted to evaluate the antioxidative and anti-inflammatory effects of boiled pork powder (BPP) and hot water extract powder (HWEP) from 4 cuts of meat from Landrace × Yorkshire × Duroc (LYD). The highest DPPH radical scavenging activities determined were from BPP of Boston butt (13.65 M TE) and HWEP of loin (19.40 M TE) and ham (21.45 M TE). The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities of BPP from shoulder ham (39.28 M TE) and ham (39.43 M TE) were higher than those of other meat cuts, while HWEP of ham exhibited the highest ABTS radical scavenging activity. A higher oxygen radical absorbance capacity was determined for BPP from ham (198.35 M TE) and in HWEP from loin (204.07 M TE), Boston butt (192.85 M TE), and ham (201.36 M TE). Carnosine content of BPP and HWEP from loin and were determined to be 106.68 and 117.77 mg/g on a dry basis, respectively. The anserine content of BPP (5.26 mg/g, dry basis) and HWEP (6.79 mg/g, dry basis) of shoulder ham exhibited the highest value as compared to the extracts from the other meat cuts. The viability of RAW 264.7 cells was increased with increasing HWEP from loin and ham treatment. In addition, the expression of IL-6 and TNF-α was significantly reduced by HWEP from loin and ham, in a dose dependent manner. These results suggested that boiled pork and hot water extract of pork have antioxidative and cytokine inhibitory effects.