• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.339-344
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• 2013

This study is conducted to investigate the shelf life of pork rectum stored at refrigerated temperatures (1, 5 and $10^{\circ}C$). The pH of the boiled pork rectum ($7.1{\pm}0.1$) was slightly higher than that of the raw pork rectum ($6.7{\pm}0.1$). TBA value of the boiled pork rectum was higher than that of raw pork rectum. The TBA values of the raw and boiled pork rectum stored at $10^{\circ}C$ was rapidly increased at 4 days after beginning of preservation. The TBA values of raw and boiled pork rectum stored at $5^{\circ}C$ rapidly increased after 8 and 6 days after beginning of preservation, respectively. VBN values of both raw and boiled rectum preserved at $10^{\circ}C$ were maintained below 20 mg% for 8 days since the beginning of storage. Furthermore, it is preferred that the pork rectum was boiled for 20 minutes at $100^{\circ}C$ to restrain mesophiles, psychrophiles, and coliform bacteria effectively. Thus, the most desirable condition was when the pork rectum was consumed within 6 days and stored at $10^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.453-458
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• 2013

This study was conducted to investigate the quality change of pork rectum by addition of maesil. pH of the pork rectum was decreased by the addition of maesil in a dose dependent manner. The changes in the L and a color values of both raw pork rectum and cooked pork rectum by storage were negligable. The b color value of raw pork rectum was certainly increased in the early stage of storage. The b value of cooked pork rectum, which was slightly dropped by addition of maesil, was decreased as storage progressed. In both raw and cooked pork rectum, thiobarbituric acid value (TBA) was significantly decreased in a dose dependent manner up to 5% addition of maesil. The volatile basic nitrogen (VBN) content in the ground pork rectum was conspicuously decreased by the addition of maesil. Consequently, the storage time of both raw and cooked pork rectum was extended more than 4 days by the 5% addition of maesil.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.956-961
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• 2014

This study was conducted to investigate the effects of ginger addition (1%, 5% and 10%) on the quality of ground pork rectum. No significant difference in the pH was found between raw and cooked pork rectum during storage; however, the pH of cooked rectum was slightly lower than raw rectum. The TBA value of the cooked pork rectum (0.25 mg/kg) was higher than raw pork rectum (0.1 mg/kg). In addition, the TBA values of both raw and cooked pork rectum increased as storage progressed. The TBA value was found to decrease in proportion to the amount of ginger added. The volatile basic nitrogen (VBN) values also decreased with the addition of ginger. Consequently, considering that the initial stage of decomposition was 30~40%, it was determined that it would be desirable to consume the raw and cooked pork rectum within 4 and 6 days of storage at $5^{\circ}C$, respectively. Further, it was found that the addition of 10% ginger could extend the storage period beyond the 4 days at $5^{\circ}C$.