• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.123-133
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• 1994

The ground pork patties were made to add two level of sodium chloride(2.5%, 3.0%) and replace part(50%) of the sodium chloride(NaCl) with either potassium chloride(KCl), magnesium chloride(MgCl2) or calcium chloride(CaCl2). These samples were analyzed for their chemical composition, VBN value, TBA value, microbial counts, and cooking loss. The ground pork with NaCl 2.5% was more desirable in saltness than the ground pork with NaCl 3.0%. Replacing 50% of the sodium chloride with potassium chloride was more desirable to flavor, color, juiciness, and overall acceptability than replacing 50% of the sodium chloride with either magnesium chloride or calcium chloride. The ground pork with NaCl 2.5% or NaCl 1.25% ＋KCI 1.60% had higher pH value than the ground pork with NaCl 1.25% ＋MgCl2 0.67% or NaCl 1.25% ＋CaCl2 0.79%. The ground pork with the ground pork with NaCl 2.5% had lower VBN value than the ground pork with either NaCl 1.25%＋KCI 1.60%, NaCl 1.25% ＋ MgCl2 0.67%, or NaCl 1.25% ＋CaCl2 0.79%. The ground pork with NaCl 1.25% ＋ CaCl2 0.67% had higher increase in total colony count than the ground pork with NaCl 2.5% or NaCl 1.25% ＋ CaCl2 0.79%. Cooking loss of ground pork with NaCl 2.5% was lowest and cooking loss of ground pork with NaCl 1.25% ＋ KCl 1.60% was highest. Potassium chloride would not be a substitute for sodium chloride in cooking loss and total colony count but potassium chloride more closely approximated the sensory properties of sodium chloride than either magnesium chloride or calcium chloride.

• Preventive Nutrition and Food Science
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• v.4 no.3
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• pp.171-174
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• 1999

For monitoring lipid oxidation development in cooked ground pork during refrigerationm, malonaldehydethiobarbituric acid(MA-TBA) contents were measured using high performance liquid chromatography(HPLC). As the oxidation proceeded during refergeration, TBA-reaction substances(TBARS) absorbances increased and the corresponding HPLC peak areas also increased proportationately. The correlation coefficient between the HPLC peak areas and MA-TBA absorbance were 0.9979. The treatemtn of cetrimide, an ion pairing agent, gave a complete resolution of the MA-TBA complex and the butanol extraction of the complex increased its recovery by 37.8%. Both cetrimide treatment and butanol extraction are essential steps for analyzing MA-TBA complex in ground pork wiht HPLC. A reliable and specific measurement of NA-TBA in ground pork was successfully performed using HPLC.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.517-520
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• 1993

As the pH of ground pork increased from 5.0 to 7.0, the corresponding development of 2-thiobarbituric acid reactive substance (TBARS) during storage at $4^{\circ}C$ decreased significantly (p<.001). At the 4th day of refrigerated storage, with the increase in pH of ground pork from 5.0 to 7.0, the release of free iron decreased significantly (p<.05) from 1.50 to .99 ppm. The decrease in free iron content of pH 7 pork well explains the decrease in TBARS absorbances. The fact that the addition of 2% ethylenediamine tetraacetic acid (EDTA) to pH 5 ground pork decreased the oxidative rancidity development (p<.001) strongly supported the above finding that the increased free iron content of pH 5ground pork catalyze the oxidation during storage. The activity of glutathione peroxidase (GPx) at the 4th day of refrigerated storage decreased significantly (p<.05) when the pH of ground pork decreased from 7.0 to 5.0. Both the lower free iron content and the higher activity of GPx were proved to be important factors in controlling the oxidative rancidity of high pH ground pork.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.4
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• pp.588-595
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• 2003

The optimum level of fresh granulated low-calcium (0.2%) skim milk co-precipitate, as fat substitute in low-fat ground pork patties was determined on the basis of physico-chemical, cooking and sensory properties. Low-fat ground pork patties (<10% total fat), formulated with 15 per cent water, 4 per cent added fat, 1.5 per cent salt and 4-10 per cent milk co-precipitate, were evaluated for proximate composition, cooking characteristics and compared with control patties with 15 % added fat. The moisture and protein content of raw and cooked low-fat patties were significantly (p<0.05) higher than control. The incorporation of milk co-precipitate in low-fat patties improved cooking yield, fat and moisture retention and reduced shrinkage. The sensory properties of low-fat patties were comparable with control patties. The overall acceptability of low-fat patties formulated with 7% milk co-precipitate was significantly (p<0.05) higher than patties with 10% level and non-significantly (p<0.05) higher than low-fat patties containing 4% milk co-precipitate and control. Instrumental Texture Profiles of developed low-fat patties and control patties were comparable with slight increases in hardness and gumminess of the low-fat product. The developed low-fat ground pork patties (7% milk co-precipitate) had lower TBA values, better microbiological and sensory refrigerated storage stability than high-fat control patties packaged in air permeable films for 21 days.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.339-348
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• 2011

Ground pork containing 0, 1, 2, or 3% rice bran fiber was prepared. pH increased as the amount of rice bran fiber added increased (p<0.05) but decreased during storage. The lightness and redness values of the raw ground pork decreased with the addition of rice bran fiber, and ground pork containing 3% rice bran fiber had the highest yellowness value during early storage (p<0.05). Moreover, adding rice bran fiber was not associated with color stability during storage. Samples containing 2 or 3% rice bran fiber had improved cooking loss, hardness, gumminess, and chewiness. Furthermore, rice bran fiber enhanced tenderness, juiciness, and overall acceptability on a sensory evaluation. These physico-chemical properties were maintained to the final storage period. The best results were obtained with ground pork containing 2 or 3% rice bran fiber. Rice bran fiber combined with useful antioxidants may be a more effective approach to increase the stability of ground pork during cold storage.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.71-77
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• 2005

This study was carry out to investigate the quality characteristics of Korean native black ground pork compared with modern genotype ground pork during refrigerated storage. Korean native black pig and modern genotype pig were slaughtered at 75 kg and 105 kg of live weight, and for 240 days and 210 days of feeding periods, respectively. The ground lean pork (M. semimembranosus) was stored for 9 days at 4℃. The crude fat and crude protein contents were significantly (p<0.05) higher in Korean native black pork. The pH value after 5 days of storage was significantly (p<0.05) lower in Korean native black pork than in modern genotype pork. WHC of Korean native black pork was significantly (p<0.05) higher than that of modern genotype pork over time. The Korean native black pork maintained black reddish color because it had lower CIE L/sup */ value and higher CIE a/sup */ value than the modern genotype pork. CIE L/sup */, b/sup */, C/sup */ and h/sup O/ values decreased as storage time increased. TBARS (thiobarbituric acid reactive substance), POV (peroxide value) and FOX (ferrous oxidation xylenol orange) tended to increase as storage time increased in all of the groups, in particular, those values increased more rapidly in Korean native black pork. Total saturated fatty acid and stearic acid contents had significantly higher in Korean native black pork (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.896-901
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• 2007

This study was carried out to investigate the effect of the addition of olive and soybean oil on the color, water holding capacity, cooking loss, increase rate of thickness, decrease rate of diameter, pH, VBN content and TBARS value of ground pork loin during cold storage for 15 days. Ground pork loin were prepared by three types such as ground pork loin containing 20% pork fat (GP-P), ground pork loin containing 20% olive oil (GP-O) and ground pork loin containing 20% soybean oil (GP-S). The $L^{\ast}$ (lightness) and $b^{\ast}$ (yellowness) value of GP-P, GP-O and GP-S were not significantly different during storage, and the $L^{\ast}$, $a^{\ast}$ and $b^{\ast}$ value of GP-P were higher than those of GP-O and GP-S (p<0.05). The water holding capacity tended to increase along with storage period, the water holding capacity of GP-P was higher than that of GP-O and GP-S. Also, the cooking loss of GP-P was lower than that of GP-O and GP-S (p<0.05). The increase rate of thickeness by cooking increased along with storage period, but the decrease rate of diameter was tend to decreased with increase in storage period (p<0.05). The pH of all ground pork loins decreased until storage at 5 days, but increased at 15 days (p<0.05). The VBN content of all ground pork loins increased along with storage period, and the VBN content of GP-P was higher than that of GP-O and GP-S (p<0.05). The TBARS value of all ground pork loins increased along with storage period; also, the VBN content of GP-P was the highest among all ground pork loins and GP-O was the lowest among all ground pork loins (p<0.05).

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.290-298
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• 2016

Purpose: This study aimed to investigate the effect of grape skin on the physicochemical properties and sensory score of ground pork meat. Methods: Four types of ground pork were evaluated: T0 without grape skin, T1 with 0.3% grape skin, T2 with 0.7% grape skin, and T3 with 1.0% grape skin. Results: There was no significant group wise difference in VBN content, L-value, b-value, chemical composition of raw and cooked meat, cooking yield, water holding capacity, moisture retention, fat retention, hardness, springiness, cohesiveness, gumminess, chewiness, taste, texture, juiciness, or palatability. Total polyphenol content was highest in T3, and DPPH radical scavenging activity was highest in T2 and T3 (p<0.001). The pH was highest in T0, and was lowest in T3 (p<0.001). The a-value of T2 and T3 were significantly higher than that of T0 (p<0.05). Flavor was highest in T2 among samples (p<0.01). Conclusion: The study results suggest that grape skin may be a useful ingredient in ground pork meat in terms of antioxidant potential, color and flavor.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.794-802
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• 1998

This study was conducted to investigate the effects of antioxidants on lipid oxidation in uncooked ground pork which was treated with ${\alpha}-tocopherol$, GFSE (grapefruit seed extract), carnosine and rosemary, respectively. The ground pork samples were uncooked and cooked during 10 days of storage at $4{\pm}1^{\circ}C$, respectively. The lipid oxidation and fatty acids composition were analyzed for over a periods of storage day. From the results mentioned above, antioxidative activity on lipid oxidation of uncooked ground pork appeared to be in order of carnosine > rosemary > ${\alpha}-tocopherol$ > GFSE. It would not be problem that addition of carnosine in uncooked ground of resulted in an increase of pH because the high pH could be advantageous on processing of meat. Antioxidative activity on lipid oxidation of cooked ground pork appeared to be in order of carnosine > rosemary > ${\alpha}-tocopherol$ > GFSE. Although the antioxidants were not lost their antioxidative }ctivities after cooking, their antioxidative activities in cooked ground pork were not higher than that of uncooked ground pork. That addition of carnosine increased the pH of cooked ground pork, too.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.865-871
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• 2011

This study was conducted to evaluate the antioxidant effects of pumpkin leaf extracted using a 50% ethanol on ground pork during storage. The pumpkin leaf extracts were added at concentrations of 0.05 (PE-0.05), 0.1 (PE-0.1), and 0.2% (PE-0.2) to ground pork, and 0.05% of ascorbic acid (As-0.05) was added as a control. Each sample was collected after 1, 4, 7, and 10 d of storage and the pH, total viable counts (TVC), conjugated dienes (CD), free fatty acids (FFA), and thiobarbituric reaction substance (TBARS) values were measured. The pH of the pork samples decreased until day 7, and then increased thereafter, except for the control and PE-0.05 sample. Lower CIE $a^*$ values were observed for pork samples containing PE relative to As-0.05 at increasing storage time (p<0.05). The addition of PE decreased the TVC, CD, FFA and TBARS values levels in the ground pork when compared to the control during 10 d of storage. These results indicate that PE can produce notable effects on meat products, such as inhibiting lipid oxidation and discoloration.