• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.471-476
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• 2001

The effects of aging time (1,4 and 7 day), endpoint cooking temperature (70, 75 and 8$0^{\circ}C$) and cooking time (15, 30 and 45 sec) on the textural and sensory characteristics of pork loin were evaluated. As an aging period became longer, the pH, L＊ and b＊ value of raw meat became higher. As an aging period became longer, the cooking loss, hardness, chewiness and shear force value (SFV) of cooked meat became lower, and their tenderness and juiciness became better. However, no difference was observed in the aroma, and the one aged for 4 day among the cooked meat showed the best palatability. Increasing endpoint cooking temperature from 70 to 8$0^{\circ}C$ increased SFV and hardness and decreased chewiness, sensory tenderness and juiciness. Also, the pork cut with a thickness of 1.5 cm showed the best palatability when its internal temperature was 75$^{\circ}C$. And the pork cut with a thickness of 0.8 mm showed the best palatability when its cooking time was 30 sec.