• 농업과학연구
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• 제45권1호
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• pp.94-104
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• 2018

Nitrite is an essential additive for cured meat product. Plasma is ionized gas and reactive nitrogen species in plasma can be infused into meat batter and subsequently generate nitrites by reaction with water molecules after plasma treatment. However, the increase of nitrite in meat batter is limited with direct treatment of atmospheric pressure cold plasma because of the increase of meat batter temperature. Therefore, this study investigated the influence of indirect treatment of atmospheric pressure cold plasma on the physicochemical properties of meat batter. Meat batter was indirectly treated with plasma at 1.5 kW for 60 min. The pH of meat batter decreased while the temperature increased with plasma treatment time. The total aerobic bacterial count of meat batter was not affected by plasma treatment. The nitrite content of meat batter was increased to 377.68 mg/kg after 60 min of plasma treatment. The residual nitrite content of cooked meat batter also increased with plasma treatment time. The CIE $a^*$-value of cooked meat batter increased. As plasma treatment time increased, lipid oxidation tended to increase and protein oxidation significantly increased. According to these results, the indirect treatment of atmospheric pressure cold plasma can be used as a new curing method for replacing synthetic nitrite salts.

• 한국축산식품학회지
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• 제35권5호
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• pp.703-706
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• 2015

The interaction of plasma with liquid generates nitrogen species including nitrite (NO⁻₂). Therefore, the color developing capacity of plasma-treated water (PTW) as a nitrite source for meat curing was investigated in this study. PTW, which is generated by surface dielectric barrier discharge in air, and the increase of plasma treatment time resulted in increase of nitrite concentration in PTW. The PTW used in this study contains 46 ppm nitrite after plasma treatment for 30 min. To evaluate the effect of PTW on the cured meat color, meat batters were prepared under three different conditions (control, non-cured meat batter; PTW, meat batter cured with PTW; Sodium nitrite, meat batter cured with sodium nitrite). The meat batters were vacuum-packaged and cooked in a water-bath at 80℃ for 30 min. The typical color of cured meat developed in cooked meat batter treated with sodium nitrite or PTW. The lightness (L*) and yellowness (b*) values were similar in all conditions, whereas, the redness (a*) values of cooked meat batter with PTW and sodium nitrite (p<0.05) were significantly higher than the control. These data indicate that PTW can be used as a nitrite source in the curing process of meat without addition of other nitrite sources.

• 한국축산식품학회지
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• 제41권1호
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• pp.110-121
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• 2021

Meat industries utilize plant material such as celery in cured meat products. Extraction of valuable bioactive compounds, nitrates and nitrites often involves processes that increase cost or lack sustainability. Thus, this study investigated the effect of ball-milled celery powders (CP) on the physicochemical, antioxidant, and antimicrobial properties along with curing efficiency in comminuted meat product. Pork sausages loaded with CPs with different average particle sizes: 265 ㎛ (T1), 68 ㎛ (T2) and 7 ㎛ (T3) were compared to those added without and with sodium nitrite (150 ppm). The a⁎ values were increased for sausages with larger particle size. The L⁎ values decreased for all CPs. Residual nitrite for all particle sizes increased in the earlier stages and decreased at the end of storage period. The curing efficiency also increased for larger size particles with an increase until day 9 followed by a gradual decrease. Superfine CP had a tendency to improve the antioxidant activities. The antimicrobial activity of CPs was not comparable with nitrite added sausages. The textural parameters remained unaffected by particle size. Thus, instead of extracts or juices, micronized CPs could be used to improve the antioxidant activities and curing efficiency of label friendly reformulated meat products.

• 한국축산식품학회지
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• 제37권4호
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• pp.477-485
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• 2017

Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because it does not use heat during the pasteurization process. Atmospheric pressure cold plasma (APCP) is a new technology for the non-thermal pasteurization of meat and meat products. Several recent studies have shown that APCP treatment reduces the number of pathogenic microorganisms in meat and meat products. Furthermore, APCP treatment can be used to generate nitrite, which is an essential component of the curing process. Here, we introduce the effectiveness of APCP treatment as a pasteurization method and/or curing process for use in the meat and meat product processing industry.

• 한국축산식품학회지
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• 제23권1호
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• pp.21-27
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• 2003

본 연구는 간장이 첨가된 돈육을 텀블링 및 침지 처리하여 염지하는 동안의 품질특성 변화를 조사하기 위하여 실시하였다. 침지한 처리구는 간장용액을 첨가 후 1$^{\circ}C$의 냉장상태에서 10분, 20분, 30분, 24시간, 48시간 경과한 후, 텀블링 처리구는 10분, 20분, 30분간 연속식으로 텀블링한 후 실험을 실시하였으며, 텀블링한 시료의 일부는 24시간 및 48시간 동안 냉장저장 후 pH, 육색, 제품수율, 가열수율, 보수력, 연도, 관능검사를 실시하였다. 가열전 텀블링 처리구와 침지 처리구의 pH는 차이가 없었으며, L-값은 가열 전.후 24시간 및 48시간 경과한 염지육에서 침지 처리구가 텀블링 처리구보다 낮은 값을 보였다. 제품 수율은 두 처리구 모두 염지 시간이 경과함에 따라 증가하였으며, 텀블링 처리구가 침지 처리구보다 높은 수율을 보였다. 또한 가열 수율도 텀블링 처리구가 침지 처리구보다 높게 나타났다. 텀블링 처리구의 보수력과 전단력은 텀블링 시간이 증가함에 따라 상승하였으며, 텀블링 처리구가 침지 처리구보다 연도상승 효과가 있었다. 관능평가에서 조직감, 다즙성, 전체적 기호도에서 텀블링한 처리구가 보다 높은 점수를 받았으나, 색, 풍미, 조직감, 다즙성, 짠맛, 전체적 기호도 항목에서 두 처리구간 염지시간에 따른 차이는 나타나지 않았다. 이상의 결과에서 텀블링 처리는 기존의 침지 처리에 비해 제품수율, 가열수율, 연도를 향상시킬 수 있었고, 30분 텀블링 후 24시간과 48시간의 지연시간이 경과한 경우에도 48시간 동안의 침지처리보다 우수한 제품을 제조할 수 있었다. 하지만 본 실험의 결과로 나타내지 않았으나 30분 이상 텀블링을 실시해 본 결과 시료의 일부가 찢겨지는 등의 문제가 발생되어 30분 이내에서의 텀블링이 유효할 것으로 판단된다.

• 한국식품영양과학회지
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• 제15권1호
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• pp.69-74
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• 1986

Lactobacillus plantarum을 이용하여 햄의 품질과 풍미를 개선하고 염지 기간을 단축하기 위하여 공시균을 육내부에 접종한 후 염지 기간별로 세균수의 변화 및 이화학적 변화를 조사한 결과는 아래와 같다. 1. 염지 경과에 따른 염지육에 있어서의 대장균군은 기간이 지남에 따라 감소하는 경향이었고 저온균과 내염균은 4일까지 증가한후 다소 감소하였다. 2. 염지 경과에 따른 염지액에 있어서의 대장균군은 4일까지 증가한후 감소하였고 저온균 및 내염균은 7일가지 증가한후 감소하는 경향이었다. 3. pH의 변화는 염지육과 염지액에서 다같이 1일째 급속히 저하한후 서서히 증가하는 경향이었다. 4. 염지 육색은 7일째 84.05%의 발색율을 나타내어 가장 높았다. 5. 아미노산 조성은 17종의 아미노산중 7일과 10일째에 glutamic acid함량이 14.76%과 14.01%로 가장 높았다. 6. 지방산의 조성은 13종이며 전체 불포화 지방산은 서서히 감소하는 경향이었다.

• 농업과학연구
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• 제45권3호
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• pp.475-484
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• 2018

Nitrite is an essential additive for the manufacture of cured meat products. This study was conducted to investigate the curing effect of the plasma treated juice of red Perilla in meat batter. The nitrite content in the juice of red Perilla was increased by the indirect treatment of atmospheric pressure plasma, and the lyophilized powder of red Perilla juice contained 9,133 ppm of nitrite. A meat batter without a nitrite source was prepared as a negative control (NC), and the meat batters cured with sodium nitrite (PC), celery powder (CP), and the lyophilized powder of red Perilla juice treated with atmospheric pressure plasma (PTP) at 70 ppm level of nitrite were prepared. The PTP showed the highest pH and the lowest cooking loss among the treatments. There were no significant differences in the nitrosyl-hemochrome content in the cooked meat batters of the PC, CP and PTC. However, the PTP had a lower CIE $a^*$-value compared to the PC and CP. The malondialdehyde content in the cooked meat batters was significantly lower in the CP and PTP than in the NC while there was no significant difference between the NC and PC. Based on the results of this study, the plasma treated juice of red Perilla can be used as a new natural nitrite source for cured meat products.

• 한국축산식품학회지
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• 제43권6호
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• pp.1087-1110
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• 2023

The growing demand for sustainable food production and the rising consumer preference for fresh, healthy, and safe food products have been driving the need for innovative methods for processing and preserving food. In the meat industry, this demand has led to the development of new interventions aimed at extending the shelf life of meats and its products while maintaining their quality and nutritional value. Cold plasma has recently emerged as a subject of great interest in the meat industry due to its potential to enhance the microbiological safety of meat and its products. This review discusses the latest research on the possible application of cold plasma in the meat processing industry, considering its effects on various quality attributes and its potential for meat preservation and enhancement. In this regard, many studies have reported substantial antimicrobial efficacy of cold plasma technology in beef, pork, lamb and chicken, and their products with negligible changes in their physicochemical attributes. Further, the application of cold plasma in meat processing has shown promising results as a potential novel curing agent for cured meat products. Understanding the mechanisms of action and the interactions between cold plasma and food ingredients is crucial for further exploring the potential of this technology in the meat industry, ultimately leading to the development of safe and high-quality meat products using cold plasma technology.

• 한국축산식품학회지
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• 제36권2호
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• pp.152-158
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• 2016

This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of salts. The pH of raw and cooked cured pork loin with added bamboo salt was higher that of other salt treatments. However, the cooking loss, and Warner-Bratzler shear force of cured pork loin with added refined salt was lower than those of solar and bamboo salt pork loins cured. The flavor and overall acceptability scores of treatments with refined salt was higher than those of solar and bamboo salt treatments. The unique flavor of bamboo salt can render it as a functional material for marinating meat products. In addition, the results of this study reveal potential use of bamboo salt in meat curing.

• 한국축산식품학회지
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• 제41권2호
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• pp.173-184
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• 2021

Clean labeling is emerging as an important issue in the food industry, particularly for meat products that contain many food additives. Among synthetic additives, nitrite is the most important additive in the meat processing industry and is related to the development of cured color and flavor, inhibition of oxidation, and control of microbial growth in processed meat products. As an alternative to synthetic nitrite, preconverted nitrite from natural microorganisms has been investigated, and the applications of pre-converted nitrite have been reported. Natural nitrate sources mainly include fruits and vegetables with high nitrate content. Celery juice or powder form have been used widely in various studies. Many types of commercial starter cultures have been developed. S. carnosus is used as a critical nitrate reducing microorganism and lactic acid bacteria or other Staphylococcus species also were used. Pre-converted nitrite has also been compared with synthetic nitrite and studies have been aimed at improving utilization by exploiting the strengths (positive consumer attitude and decreased residual nitrite content) and limiting the weaknesses (remained carcinogenic risk) of pre-converted nitrite. Moreover, as concerns regarding the use of synthetic nitrites increased, research was conducted to meet consumer demands for the use of natural nitrite from raw materials. In this report, we review and discuss various studies in which synthetic nitrite was replaced with natural materials and evaluate pre-converted nitrite technology as a natural curing approach from a clean label perspective in the manufacturing of processed meat products.