• Korean Journal of Agricultural Science
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• v.48 no.4
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• pp.739-751
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• 2021

The thawing process is usually essential for imported pork because this product is typically distributed frozen. Consumers prefer fresh pork because discoloration, nutrient spills, and microbial contamination are high during the thawing process. The illegal act of selling frozen pork by disguising it as fresh pork through various methods can occur for the benefit of the difference in the sales price. However, there is some difficulty in securing systematic and objective data, as sensory tests are generally performed on imported pork. In the experiment conducted here, the electrical conductivity and dielectric properties of pork neck and pork belly products were measured. The amounts of change before and after freezing were compared through a statistical analysis, and a new method for determining frozen meat was proposed based on the analysis results. The weight was reduced compared to that before freezing due to the outflow of drips from the thawing process, but there was no difference in the drip loss level due to the thawing method. Vacuum packaging was found to lead to more drip loss than regular packaging, but the difference was not statistically significant. Frozen pork neck meat can be determined by measuring the electrical conductivity in the lean parts and the dielectric characteristic in the fatty parts. Frozen pork belly is determined by measuring the dielectric constant of the part closest to the outer fat layer.

• Food Science of Animal Resources
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• v.38 no.4
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• pp.823-828
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• 2018

The purpose of this study was to evaluate the suitability of the released water (RW) method for measuring water-holding capacity (WHC) by pressure and filter-paper absorption within two thin plastic films. One hundred fifty pork loins with considerable variations in WHC (three pork qualities: PSE, pale, soft, and exudative; RFN, reddish-pink, firm, and nonexudative; and DFD, dark, firm, and dry; 50 pork loins in each pork quality group) were used to measure drip loss (DL)% and RW % after applying different loads (1.5, 2.0, 2.5, 3.0 and 3.5 kg). Percentages of DL and RW were significantly (p<0.05) different among pork quality groups. The RW % of 2.5 kg load sample was significantly (p<0.05) higher than that of 2.0 kg or 1.5 kg load sample. However, there were no significant (p>0.05) differences in RW % among 2.5 kg, 3.0 kg, and 3.5 kg load samples for all three pork quality groups. The RW % was highly and positively correlated (r>0.95; p<0.001) with DL %. The highest correlation was observed between DL % and RW % of 2.5 kg load sample (r=0.97; p<0.001). Among all RW loads within each quality groups, the highest correlation between DL % and RW % was observed for 2.5 kg load sample (r=0.43, 0.66, and 0.46 for PSE, RFN and DFD quality groups, respectively, p<0.001). These results imply that applying 2.5 kg load is the best for determination of RW %. It is recommended as a reference method to assess DL % of pork muscles.

• Journal of Food Hygiene and Safety
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• v.11 no.4
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• pp.287-290
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• 1996

To control the maximum residue level (MRL) for sulfamethazine (SMZ) residues in pork tissue, a microbial inhibition method is a regulatory screening assay method in Korea. Microwell plate-based competitive enzyme immunoassay (ELISA) kit is avalable for routine screening of SMZ residues in pork tissue. One ELISA kit is evaluated. Phosphate buffer extracts of samples fortified with SMZ at 0, 1, 5, and 10 ng/g were used in a recovery test of the kit. Market pork samples were assayed by the kit. Recovery of sulfamethazine was 104% at 10 ng/g. Intraassay variations and interassay variations for the kit were 7.70% and 5.76%, respectively. Concentration causing 50% inhibition of color development compared with blanks was 16.4ng. The violative pork samples with over MRL (0.1 $\mu\textrm{g}$/g) was 4 of 32 cases (12.5%) by used ELISA kit. This result indicates a possibility of the ELISA kit for screening test of SMZ residues in pork tissue, and still needs a comfirmatory assay for mandatory purposes.

• Korean Journal of Veterinary Research
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• v.47 no.2
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• pp.139-145
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• 2007

Measurement uncertainty could play an important role in the assessment of test results in laboratories and industries. We investigated measurement uncertainties possibly included in determination of flubendazole, a benzimidazole anthelmintic, in pork by HPLC. The concentration of flubendazole was 62.69 ng/g in a sample of pork. Uncertainty was estimated in the analytical procedure of flubendazole. A model equation was made for determination of flubendazole in pork. The four uncertainty components such as weight of sample, volume of sample, calibration curve, and recovery were selected to estimate measurement uncertainties. Standard uncertainty was calculated for each component and all the standard uncertainties were combined. The combined standard uncertainty was expanded to a sample population as an expanded uncertainty. The expanded uncertainty was calculated using k value on Student's t-table and effective degrees of freedom from Welch-Satterthwaite formula. The expanded uncertainty was calculated as 3.45 with the combined standard uncertainty, 1.584 6 and the k value, 2.18. The final expression can be ($62.69{\pm}3.45$) ng/g (confidence level 95%, k = 2.18). The uncertainty value might be estimated differently depending on the selection of the uncertainty components. It is difficult to estimate all the uncertainty factors. Therefore, it is better to take several big effecting components instead of many small effecting components.

• Food Science of Animal Resources
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• v.43 no.4
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• pp.553-562
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• 2023

With an increase in meat consumption, the need to measure the weight of each primal cut of pork has increased. Recently, automation devices have been used to measure the weight of each primal cut of pork. The objective of this study was to investigate the accuracy of VCS2000, one of the non-invasive pig carcass analyzers. Production levels of 7 primal cuts of 50 pigs were measured with VCS2000. Average error rates between dissected value for each primal cut and VCS2000 measurement values of ham, shoulder picnic, belly, loin, and shoulder blade were around 5%. Average error rates for spare rib and tenderloin were about 10%. Correlation coefficients between the dissected value and the VCS2000 measured value for ham, shoulder picnic, loin, belly, and shoulder blade were high at 0.66-0.83. Correlation coefficients of spare rib and tenderloin were low at 0.35 and 0.47. Coefficient of determination of the VCS2000 measured value for each primal cut by regression analysis was 0.77 or more for ham, shoulder picnic, loin, and shoulder blade and 0.63 for belly. Coefficients of determination for spare rib and tenderloin were low at 0.40 and 0.27. In addition, the coefficient of determination of VCS2000 for each primal cut was higher than that of the dissected value for all primal cuts. In conclusion, pig carcass analysis using the VCS2000 has a high reliability for pork cuts with high production levels, but a relatively low reliability for pork cuts with low production levels and high fat levels.

• Korean Journal of Veterinary Research
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• v.41 no.1
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• pp.13-19
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• 2001

A simple and rapid analytical method for the determination of tylosin in chicken, pork and muscle was established by High-Performance Liquid Chromatography(HPLC). Chicken, pork and beef muscle(5 g) were fortified by adding the $0.2{\mu}g/ml$ of standard tylosin and the drug was extracted from meats with 70% acetonitrile(ACN) and followed by liquid-liquid partition for clean-up procedure. Then $20{\mu}l$ portion of ACN elution was directly analyzed by HPLC with spectra 100 variable wavelength detector, and unfortified blank control were treated similarly. The average recovery rate of tylosin added to chicken, pork and beef muscle were $83{\pm}2.3$, $96{\pm}3.3$ and $92{\pm}1.6$(%) at the level 0.2 ppm, respectively. No tylosin residues in marketing meats. These results suggested that HPLC methodology could be acceptable for the extraction, determination and screening of tylosin residues in edible meats.

• 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.

• Korean Journal of Agricultural Science
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• v.38 no.4
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• pp.761-767
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• 2011

The objective of this study was to predict total bacteria count of pork meats by using the portable electronic nose systems developed throughout two stages of the prototypes. Total bacteria counts were measured for pork meats stored at $4^{\circ}C$ for 21days and compared with the signals of the electronic nose systems. PLS(Partial least square), PCR (Principal component regression), MLR (Multiple linear regression) models were developed for the prediction of total bacteria count of pork meats. The coefficient of determination ($R_p{^2}$) and root mean square error of prediction (RMSEP) for the models were 0.789 and 0.784 log CFU/g with the 1st system for the pork loin, 0.796 and 0.597 log CFU/g with the 2nd system for the pork belly, and 0.661 and 0.576 log CFU/g with the 2nd system for the pork loin respectively. The results show that the developed electronic system has potential to predict total bacteria count of pork meats.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.302-309
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• 2009

This study investigated the effects of infrared (IR) radiation combined with air blast thawing on the physical properties of pork. Regardless of air velocity, increasing IR dosage produced an exponential increase in the thawing rate of pork. This rate increased further when air blast velocity was increased. IR treatments showed significantly lower thawing loss than that of 0 Watt treatment, while increasing air velocity significantly increased thawing loss of pork (p<0.05). Increasing both IR power and air velocity tended to decrease the cooking loss of pork. Moreover, increased IR power tended to decrease the water holding capacity and shear force of pork. The shear force changes were not significant (p>0.05). Shear force also increased with increasing air velocity. In addition, the higher the air velocity the higher the shear force of pork. In Commission Internationale de l'Eclairage (CIE) colour determination, control of temperature prevented discolouration from overheating of sample surface. The results suggest that IR dosage combined with air blast has potential in thawed meat quality aspects, and that humidity control could prevent surface drying.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.362-367
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• 2006

This study was conducted to evaluate the feasibility of determination of hydroxyproline (Hyp) contents in pork meat for the quality evaluation of meat products. The relationship between the Hyp contents and pork grade was not high in porcine semitendinosus muscle. Whereas, Hyp contents of pork fresh ham and hamburger patties prepared with them were significantly increased as the decrease of pork grade. These results showed that the determination of Hyp contents might be a useful method for the quality evaluation of meat products.