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Changes in the Physicochemical Properties of the Muscles from Low-Fat Pork Cuts during Chilled Storage
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 Title & Authors
Changes in the Physicochemical Properties of the Muscles from Low-Fat Pork Cuts during Chilled Storage
Seong, Pil-Nam; Cho, Soo-Hyun; Kim, Jin-Hyoung; Kim, Young-Tae; Park, Beom-Young; Lee, Jong-Moon; Kim, Dong-Hoon;
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This study was conducted to investigate the changes in the physicochemical properties of five muscles from low-fat pork cuts during storage at for 14d. As the chilled-storage time increased, the moisture and fat contents and the pH of the muscles did not significantly (p>0.05) change, but the water-holding capacity of the supraspinatus, semitendinosus, and longissimus dorsi muscles significantly (p<0.05) improved. The purge loss of the five muscles significantly (p<0.05) increased with the increase in the storage time, but their cooking loss and hardness did not significantly (p>0.05) change as the chilled-storage time increased. It can be seen from these results that the physicochemical properties of the five muscles do not changes greatly during the 14-day cold storage. Therefore, it is possible to distribute such five pork muscles to fresh-pork-meat retail stores or shops without meat quality degradation.
physicochemical properties;pork muscles;chilled storage;
 Cited by
돔배기 저장중 염처리와 포장방법이 품질에 미치는 영향,이혜림;박효진;이신호;윤광섭;

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가열기구에 따른 조리방법이 돼지고기의 품질특성에 미치는 영향,전기홍;권기현;김은미;김영붕;최윤상;손동인;최진영;

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