• 한국축산식품학회지
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• 제23권4호
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• pp.321-326
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• 2003

The objectives of this study were to develop restructured meat products(RMPs) using a transgluta-minase(TGase) and to improve the textural characteristics of RMPs manufactured with pale, soft, exudative(PSE) pork hams. The pH values of RMPs with PSE and normal pork were 5.94 and 6.07, respectively, and their water activity value was approximately 0.981. The RMPs had 70∼72％ moisture, 4∼5％ fat, 19∼20％ protein, and approximately 3％ ash contents. No differences in pH, water activity, chemical composition, and hunter color values were observed between RMPs manufactured with normal and PSE pork(p＞0.05). However, RMPs containing PSE pork hams had higher drip loss(％)(p＞0.05) than those with normal pork hams after 10 days of refrigerated storage. Although no differences were observed in the texture profile analysis(TPA) hardness and sensory evaluation, RMPs with PSE pork hams tended to have more pores and lower binding capacity those with normal pork. This result indicated that additional substrates or longer tumbling time(＞4 hr) for the manufacture of RMPs containing PSE pork were required for the products to have similar palatability to those with normal pork.

• 한국식품조리과학회지
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• 제29권3호
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• pp.309-316
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• 2013

Quality changes of cooked meat products are dependent upon cooking temperature and heating methods. Pork ham is the most preferred pork dish using pork hams in South Korea although it is not suited to various cooking methods because its low fat content does not provide desirable physiochemical and sensory properties to consumers. Therefore, the objective of this study was to evaluate the effect of four different cooking methods on pork legs by comparing Ocoo, Sous-vide, steaming, and boiling technique at $80^{\circ}C$ and $100^{\circ}C$. Ultimately, the most effective cooking method and temperature to improve the quality of cooked pork hams was investigated. As the results of texture analysis, the samples cooked using Ocoo and Sous-vide methods showed higher springiness and cohesiveness than those using steaming and boiling methods. For the sensory evaluation, participants liked the hardness, juiciness, chewiness, tenderness of the samples using the OC method, resulting in the highest overall acceptance rate. The results of this study showed that using Ocoo or Sous-Vide cooking methods can improve the quality of cooked pork hams in both physicochemical and sensory properties.

• 한국식품영양학회지
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• 제9권4호
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• pp.484-489
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• 1996

초산침지법을 이용하여 4$^{\circ}C$ 냉장시의 돼지고기 햄의 APC, GNC, pH 및 관능평가에 대한 영향을 조사하였다. 3분 동안 1.0~3.0%(v/v) 초산을 처리한 구는 12일 저장동안 GNC를 완전히 억제하였다. 3분 동안 3.0% 초산을 처리한 구는 12일 저장동안 APC를 완전히 억제하였다. 0~3분 동안 1.0~3.0% 초산을 처리한 구는 12일까지 미생물학적 저장안정성을 확장하였다. 초산으로 처리한 돼지고기 햄의 관능평가는 유기산 냄새 및 표백으로 인하여 신선한 돼지고기 햄보다 낯은 등급의 기호성을 보였다.

• 한국식품영양학회지
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• 제12권1호
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• pp.91-94
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• 1999

The amount of creatinine contained in the beef imported beef pork and chicken marketing four beef pork, and chicken, marketing four beef stocks seven ramyon soups and three hams and sausages were studied by spectrophotometry with alka-line picrate. Content of creatinine in beef was 252mg/100g of sample and it is higher than that of impor-ted beef. The amount of creatinine increases as follows; chicken

• 한국축산식품학회지
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• 제28권2호
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• pp.160-164
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• 2008

돼지 뒷다리 부위 주요 근육 4개와 등심 근육으로 제조 된 햄의 이화학적 특성과 관능적 특성을 비교한 결과, 햄 제조에 사용된 원료육의 pH는 Longissimus 근육과 다른 4개의 뒷다리 부위 근육들 간에 차이가 없었으나 햄 제품의 pH에서는 Longissimus 근육 햄에 비해 Rectus femoris 근육 햄이 유의적으로 높은 pH를 나타내었으며(p<0.05), Longissimus 근육 햄의 pH 값이 가장 낮았다(p<0.05). 일반성분을 비교한 결과, 단백질 함량에서만 Longissimus 햄이 Rectus femoris, Semimembranosus, Gluteus medius 근육으로 제조된 햄보다 유의적으로 높았다(p<0.05). 제품색 특성 중 Hunter L 값은 Longissimus dorsi 근육이 가장 높았으며, Rectus femoris, Gluteus medius 근육이 가장 낮은 수치를 나타내었다(p<0.05). Hunter a값은 Rectus femoris, Biceps femoris, Gluteus medius 근육으로 제조된 햄들이 비슷한 수준을 나타내었으며, Longissimus 근육 햄에서 가장 낮았다(p<0.05). 조직감을 조사한 결과, 경도, 탄력성, 응집성, 검성, 씹힘성 모두 근육에 따른 차이가 발견되지않았다(p>0.05). 근육 햄들의 관능적 특성을 조사한 결과, 육안적 색도, 맛, 조직감은 근육간 차이가 없었으며(p>0.05), 풍미는 Semimembranosus 근육으로 제조된 햄이 가장 높은 점수를 받았고, Gluteus medius 근육으로 제조된 햄이 가장 낮았다(p<0.05).

• 한국축산식품학회지
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• 제30권1호
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• pp.133-140
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• 2010

대표적인 돈육 가공품인 햄과 베이컨에 가압가열 처리를 한 후 알레르겐성 변화를 살펴봄으로써 가압가열 처리법을 응용한 hypoallergenic pork의 개발 가능성을 알아보았다. 구입한 돈육 햄과 베이컨 중 ci-ELISA를 실시하여 가장 결합력이 높은 2개의 제품에 대해 가압가열 처리를 하였다. 먼저, 돈육 햄의 알레르겐성에 대한 가압가열 처리 영향을 살펴본 결과, 돈육 햄은 30분 가압가열 처리구의 경우 p-IgG와의 결합력이 조금 감소하였으며 환자혈청을 사용하였을 때는 10분과 30분 처리구 모두 무처리구보다 결합력이 다소 낮게 나타났다. 베이컨은 무처리구에서 p-IgG와의 결합력이 각각 60% 및 91%로 높았지만, 가압가열처리에 의해 약 16% 및 11% 이하로 크게 감소하였다. 환자혈청을 사용한 경우에도 베이컨 sample b와 c의 무처리구는 95% 및 126%의 높은 결합력을 나타내었지만, 가압가열 처리에 의하여 각각 22% 및 34% 이하로 크게 감소하였다. Immunoblotting 결과에서도 베이컨 두 제품 모두가압가열 처리구의 PSA band가 p-IgG와 반응하지 않았다. 특히, sample c는 무처리구의 PSA band가 2명의 환자혈청과 약하게 반응하였지만, 가압가열 5분 처리구에서는 PSA band가 나타나지 않아 베이컨의 알레르겐성이 가압가열 처리에 의해 효과적으로 감소되었음을 확인하였다. 이상의 결과를 종합해 볼 때 돈육 가공품의 종류와 처리조건에 따라 알레르겐성 감소 정도는 다르게 나타났다. 가압가열처리에 의해 돈육 햄의 알레르겐성은 큰 변화를 나타내지 않았지만, 조금 감소하는 경향을 보였으며 베이컨은 알레르겐성이 크게 감소하였음을 알 수 있었다. 따라서 본 연구는 돼지고기 민감성 환자들을 위한 돈육 가공품 개발에 가압가열 처리법이 적용 가능하다는 것을 시사하였다.

• 한국축산식품학회지
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• 제18권2호
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• pp.125-131
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• 1998

This study were carried out for investigation of microbiological characteristics, and establishment of shelf-life of Korean vacuum packaged chilled pork hams for export. The samples were stored at 0$\pm$1$^{\circ}C$ (A and B companies) and 2$\times$1$^{\circ}C$ (C and D companies). In the analysis of microorganisms, the numbers of total plate counts were 3.72$\times$103~1.15$\times$104CFU / $\textrm{cm}^2$ at initial time. After 30 days, total plate counts were over 1$\times$106CFU / $\textrm{cm}^2$ in samples. Anaerobic counts were over 1$\times$106CFU / $\textrm{cm}^2$ in samples excluded one of A company after 30 days. Using regression equations, the estimation of shelf life were made : 32~37 days in storing at $0^{\circ}C$ and 27 days at 2$^{\circ}C$. In this case, the determination coefficients were 0.8624~0.9515 and 0.8236~0.8565, respectively.

• 한국축산식품학회지
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• 제18권2호
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• pp.132-141
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• 1998

This study were carried out for investigation of physicochemical and sensory characteristics of shelf-life of Korean vaccum packaged chilled pork hams for export. The samples were stored at 0$\pm$1$^{\circ}C$ (A and B companies) and 2$\pm$1$^{\circ}C$ (C and D companies). In the proximate analysis of composition of hams, moistures were 75.36~76.57%, crude proteins 19.26~21.08%, crude fat 1.40~3.69% and crude ash 1.03~1.13%. TBA values were 0.192~0.264 mgMA/kg and did not change much during all storage times regardless of storage temperature. VBN values were 12.14~14.01mg / 100g after 50 days in the storage at $0^{\circ}C$, but the samples stored at 2$^{\circ}C$ exceeded 20mg/100g at 50 days. The values of pH were 5.71~6.50, which are higher than those of loins during all storage times. Purge losses were 1.23~1.98% at the initial time and 2.83~10.59% after 50 days. So, the variation among samples appeared to be large. Cooking losses appeared to be 33.86~56.24%. In the result of sensory evaluation of cooked meat, the ham of B company obtained good scores in all items. But, after 20 days, all samples were not significantly different in total acceptability.

• Preventive Nutrition and Food Science
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• 제9권2호
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• pp.183-186
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• 2004

Various myoglobin derivatives were manufactured in pork and beef ribeye in the laboratory and their colorimetric values were measured with a chromameter. The average values of L＊ and a＊ of pork pigments were higher and b＊ values were lower than those of beef pigments. Oxymyoglobin (bright red) is considered to be a desirable fresh red meat pigment for consumer acceptance. The means of L＊, a＊ and b＊ values of oxymyoglobin were 36.41, 27.32 and 4.71 for pork and 30.54, 25.58 and 9.81 for beef, respectively. Nitrosyl hemochrome, the pigment of processed meat products like sausages and hams had L＊, a＊ and b＊ values of 47.93, 26.85 and 6.63 for pork and 41.82, 23.19 and 11.82 for beef. It was found that as a discoloration developed in meat and the meat color turned to brown, the L＊, b＊ values increased and the a＊ value decreased.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2002년도 제30차 추계 학술대회
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• pp.166-166
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• 2002