• Journal of Animal Science and Technology
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• v.44 no.3
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• pp.351-360
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• 2002

The Korean fresh pork loins in vacuum packaged were obtained from three different Korean export companies and investigated for microbiological and sensory properties. The fresh pork loins were stored at 2$^{\circ}C$ for 50 days and analyzed with an interval of 5$\sim$10 days. The results were as follows: The overall numbers of total plate counts and coliform bacteria were higher in swab method than in meat sampling method. The total plate counts in the loins from the company I were maintained low levels ($\prec$10$^5$ cfu/$cm^2$ or $\prec$10$^5$ cfu/g) for entire storage periods(50 days at 2$^{\circ}C$), whereas the loins from the company III had high levels when they were compared to the domestic standard for the allowance limit. The samples from the company III showed that total plate counts were over 106 after about 30 days when determined by meat sampling method and total plate counts were over 106 after 15 days when determined by swab method. The overall numbers of coliform bacteria were also significantly lowest in the samples from the company I, whereas they were highest in the company III. Therefore, all meat companies will have to make an effort to prevent bacterial contamination in each stage such as slaughtering, marketing and consumer in order to ensure the production of safe meat and the extension of shelf-life. For fresh products, scores of intramuscular fat were higher in samples form the companies II and III than those from the company I when visibly evaluated with the standard. There were no significant differences in scores of meat color, drip and fresh meat flavor. However, the samples from the company I had the lowest score of off-flavor and highest score of overall acceptability. For cooked products, there were no significant differences in meat flavor, off-flavor, juiciness and overall acceptability.

• Food Science of Animal Resources
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• v.33 no.4
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• pp.531-541
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• 2013

This study was performed to investigate the antioxidant effect of Sansa (Crataegi fructus) extract in vitro, and to evaluate the functional effects of Sansa powder addition on the quality properties and storage characteristics of Tteokgalbi. Total polyphenol and flavonoid contents of Sansa extract were found to be 127.00 mg/g and 54.05 mg/g, respectively. The DPPH radical scavenging activity of Sansa extract was high and it was similar to the BHA and BHT. The Tteokgalbi was prepared by 0% (N), 0.1% (S1), 1% (S2), and 2% (S3) of the Sansa Powder. Addition of Sansa powder decreased the protein and lipid contents, but the ash content was significantly increased (p<0.05). Increasing the amount of Sansa powder in the pork Tteokgalbi tended to increase the water holding capacity (WHC) values and the cooking loss (p<0.05). The addition of Sansa powder increased the hardness and chewiness values, but did not affect the cohesiveness and springiness values. In the sensory evaluation, the S3 Tteokgalbi had the best score in color. Values of pH, total microbial counts, thiobarbituric acid (TBA) and volatile basic nitrogen (VBN) values decreased significantly added Sansa powder relative to the normal (p<0.05). The S3 Tteokgalbi was significantly (p<0.05) more effective for delaying lipid peroxidation than the other groups. Sansa powder addition increased the L (lightness) and a (redness) values. Therefore, the results demonstrate that adding the Sansa powder to the pork Tteokgalbi tended to improve antioxidative and antimicrobial effects during the chilled storage period.

• Journal of Animal Science and Technology
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• v.46 no.5
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• pp.859-870
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• 2004

This study was conducted to investigate physico-chemical changes of pork prepared by Korean traditional 3 types seasoning such as soybean sauce(Tl); garlic sauce(T2); red pepper sauce(T3). The seasoned samples were aged at 0 ${\pm}$ $1^{\circ}C$ for 30 days. The results obtained were as follows; Salinity(%) and saccharinity(%) of sauce were significantly decreased(P<0.05) among the all treatments during aging periods, whereas fermented meats were significantly increased(P<0.05). pH of sauce and fermented meat were tended to increased as aging period. Water-Holding Capacity(WHC) and shear force of fermented meat increased(P<0.05) among the all treatments at 20 days of storage, and decreased after that period. In color, $L^* and b^* value of T3 were lower, while a^*$ value was higher than other treatments during aging period. Volatile Basic Nitrogen(YBN) value of all treatments were increased(P<0.05) after 20 days of storage. YBN value of T3 was significantly higher(P<0.05) compared with other treatments. Thiobarbituric Acid Reactive Substances(TBARS) was rapidly increased until 10 days of storage and somewhat decreased up to 20 days after 10 days in all treatments, it was re-increased after 20th days. T3 showed the highest TBARS among the all treatment groups. Total bacterial and Lactobacilli spp. were significantly increased(P<0.05) in all treatments at 10 days of storage and decreased after that period, however it tended to increased at 30 days of storage. In sensory evaluation, overall acceptability in all treatments were increased after 20 days of storage compared to initial storage and it score was similar thereafter.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.383-390
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• 2005

To evaluate the sensory characteristics of domestic or imported chilled and frozen bellies, twelve samples were purchased and tested Sixty panels of sensory evaluation were consisted of six groups by sex and age. Frozen bellies were no difference in flavor, taste and tenderness. However, many panels favor the juiciness and acceptability of imported ones significantly compared to those of domestic ones(P<0.001). Especially, frozen bellies from northern America were tended to be more accepted than other products. The imported ones were significantly preferred to domestic ones irrespective of age. The results of sensory evaluation of frozen bellies between imported and domestic ones were also confirmed by tested people. It was significantly preferred in domestic frozen bellies(P<0.05). However, one of the domestic from C company was not significantly different from northern products, but was more favor significantly than EU ones(P<0.05). According to the age of tested panels, 20's age preferred the domestic ones of C company. In contrast, the groups of 30's and 40's age preferred the northern American produce.