• Food Science of Animal Resources
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• v.41 no.6
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• pp.997-1011
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• 2021

The processing characteristics of freeze-dried pork powder as raw meat for comminuted meat products were compared with those of freeze-thawed pork. The tertiary structural properties, oxidation, and solubility of proteins in the freeze-dried pork powder were investigated. In addition, the properties of the emulsion gels manufactured with freeze-dried pork powder (GFD) and freeze-thawed pork (GFT) at 1.5% and 2.0% NaCl were evaluated. The surface hydrophobicity and intrinsic tryptophan fluorescence intensity of myofibrillar proteins between the freeze-dried pork powder and freeze-thawed pork were similar. However, freeze-dried pork powder had higher carbonyl compounds and lower solubility of sarcoplasmic and myofibrillar proteins than freeze-thawed pork (p<0.05). GFD had higher cooking loss than GFT in 2.0% NaCl, and lower hardness and a^* value of GFD were observed regardless of NaCl level (p<0.05). Moreover, GFD had higher malondialdehyde content than GFT at the two NaCl concentrations (p<0.05). Therefore, our study demonstrated that freeze-dried pork powder has lower functional properties than freeze-thawed pork as raw meat for comminuted meat products.

• Food Science of Animal Resources
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• v.28 no.1
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• pp.76-81
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• 2008

The objective of this study is to evaluate the microbial safety of raw pork used to produce Korean pork jerky. The raw pork samples harbored large populations of microorganisms. In particular, mesophilic bacteria were found to be most numerous $(3.9{\times}10^2-3.9{\times}10^5cfu/g)$ in the samples. Spore-forming bacteria and coliforms were not detected below detection limit. Yeast and molds were detected at $3.8{\times}10^1-5.1{\times}10^2cfu/g$ in the raw pork. Ten samples of raw pork were analyzed for the presence of pathogenic bacteria. Bacillus cereus was isolated from samples B and J and Staphylococcus aureus was isolated from sample B. The B. cereus isolates from raw pork samples were identified with 99.8% agreement and S. aureus isolate was identified with 97.8% agreement according to the API CHB 50 kit.

• 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 $10^{\circ}C$.

• Preventive Nutrition and Food Science
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• v.9 no.4
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• pp.312-316
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• 2004

Sterilized raw ground pork was inoculated with Pseudomonas aeruginosa (PA) and Lactobacillus casei (LC) to investigate the relationship between microbial growth and 2-thiobarbituric acid reactive substances (TBARS) values. The analyses including microbial growth, pH, and TBARS values were performed during 3 weeks of storage at room temperature $(20^{\circ}C)$. The radiation-sterilized control sample did not show any microbial growth, but the samples inoculated at different levels (diluted twice vs non-diluted) exhibited differences until 1 week. However, the difference disappeared at weeks 2 and 3. The pH of raw ground pork inoculated with PA increased, but that of LC decreased. The pH of non-inoculated samples increased slightly after storage. The TBARS values in non-inoculated and LC inoculated with pork increased, but TBARS remained unchanged in samples inoculated with PA after 1 week. Results indicated that the microbial growth level and strains can influence the TBARS value of raw ground pork. Thus, it is important to use samples exposed to the same microbial conditions to compare the oxidation of lipids in meat samples.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.32-39
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• 2011

The effects of additions of lotus leaf (0.1 and 0.5%) and barley leaf powder (0.1 and 0.5%) on the lipid oxidation and microbiological analysis of raw minced pork were investigated after 1, 4, 7, and 10 d at chilled storage. Days of storage caused (p<0.05) decreases in pH values in samples with lotus leaf (LP) and barley leaf powder (BP). $L^*$ and $a^*$ values decreased, and $b^*$ values increased in the treatments with increasing lotus leaf and barley leaf powder contents, respectively. The decrease in $a^*$ values was lowest (p<0.05) in the treatment with 0.1% BP. Thiobarbituric acid reaction substance values and free fatty acids in 0.5% LP were lowest (p<0.05) on day 10. Thus, the addition of lotus leaf powder significantly improved lipid oxidative stability in the raw minced pork during chilled storage of 10 d. Furthermore, the raw minced pork treatments with LP and BP presented low peroxide values and total microbes as compared to control (-) (without LP and BP). These results indicate that LP and BP can be incorporated into raw minced pork as natural additives to retard oxidation.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.649-657
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• 2011

In this study, the effects of kimchi powder on the quality properties of an emulsion type sausage made with irradiated pork meat were investigated. Raw ground pork ham was gamma-irradiated at 5 and 10 kGy, and the emulsion type sausage was then manufactured with the irradiated pork meat. The pH value was shown to increase by irradiation of raw material (p<0.05). Samples containing kimchi powder had a lower pH value than other treatments, but no significant differences were observed. In a sensory evaluation, the scores of all the criteria were decreased with an increased irradiation dose of raw material, but samples containing kimchi powder had a higher sensory score than other treatments in all irradiation doses of raw material. The TBARS values were increased by irradiation of raw material and the samples containing kimchi powder had the highest value (p<0.05). Odor substances analyzed by an electronic nose were increased with increased irradiation dose of raw material in all treatments, and samples containing kimchi powder showed a higher increase of odor substances than other treatments. Thus, this study demonstrated that kimchi powder was effective in eliminating the off-odor and flavor of sausages made with irradiated pork meat despite the increase of the TBARS value.

• Journal of Animal Science and Technology
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• v.45 no.1
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• pp.143-150
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• 2003

This study was performed to compare the effects of binding time(2hr, 4hr, 6hr and 16hr) and pressing condition (1kg, 3kg, 5kg and 10kg) on manufacturing restructured pork. Meat color, in terms of L, a, b showed no significant difference by treatment of binding time. Five kg pressing resulted in the highest red value(P<0.05). In tensile strength, 6 hour treatment showed significant difference ranging in 202.1g for raw restructured pork and 389.0g for cooked restructured pork. Five kg pressing showed the highest tensile strength, 114.6 for raw restructured pork and 303.3 for cooked restructured pork. In hardness, springiness, cohesiveness and chewiness, raw and cooked restructured pork showed insignificant difference regardless of pressing time. In sensory evaluation, four hour treated raw restructured pork showed the highest values of color, binding degree, shape, acceptance, while four or six hour treated restructured pork showed the highest values in cooked restructured pork. Therefore the optimal conditions for manufacturing restructured pork using TGase were four through six hour pressing with 5kg pressure.

• Journal of the FoodService Safety
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• v.3 no.2
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• pp.49-58
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• 2022

The objectives of this study were to investigate the behavior characteristics of pathogenic E. coli, Salmonella Typhimurium, Campylobacter jejuni, and Listeria monocytogenes in various kinds of meat (beef, chicken, and pork) and to compare their risk using FDA-iRISK. The growth of S. Typhimurium in chicken and pathogenic E. coli in pork and beef was well supported and posed a high risk. A similar trend was observed in the risk comparison results using the iRISK. When comparing total disability adjusted life years (DALY) per year based on the kinds of meat, chicken was the highest (88.2), followed by pork (58.5) and beef for "yukhoe" (18.8). When comparing scenarios grouped by bacteria, The highest total DALYs per year was observed with pathogenic E. coli (121), followed by S. Typhimurium (44.8) and L. monocytogenes (1.67E-³). These results indicate that the risk of combining meat and foodborne pathogens varies under the same distribution environment. Thus, strict management and supervision are required to store and deliver raw meat to prevent cross-contamination among the raw meats at the processing plant and retail market.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.8
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• pp.1358-1365
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• 2018

Objective: The effect of pre-converted nitrites from natural sources (spinach, lettuce, celery, and red beet) on color development in raw and cooked pork sausage was investigated in this study. Methods: The pork sausage was manufactured with six treatments: NC (negative control, nitrite free), PC (positive control, 150 ppm sodium nitrite), FS (3.0% fermented spinach extracts), FL (3.0% fermented lettuce extracts), FC (3.0% fermented celery extracts), and FR (3.0% fermented red beet extracts). Results: The pH value of the pre-converted nitrites groups was lower than those treated with 150 ppm sodium nitrite (p<0.05). The color values of raw and cooked pork sausage added with pre-converted nitrite showed slightly lower and/or similar lightness, lower redness, and higher yellowness values than PC. Color development (redness values) of cooked samples added with FS was higher than those of the NC and other treatments (FL, FC, and FR). Additionally, treatments with FS and FL were most effective for reducing thiobarbituric acid reactive substances and volatile basic nitrogen than the NC. Conclusion: Effects of natural nitrites from fermented vegetables on shelf stability of raw and cooked pork sausages were investigated. Fermented spinach extract was much more useful for maintaining the color development, but also inhibiting lipid and protein oxidation of cooked pork sausage. Therefore, pre-converted nitrite from spinach as a natural nitrite could be used as another natural nitrite source for making processed meat products.

• 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.