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Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat
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 Title & Authors
Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat
Choi, Yun-Sang; Jeong, Tae-Jun; Hwang, Ko-Eun; Song, Dong-Heon; Ham, Youn-Kyung; Kim, Young-Boong; Jeon, Ki-Hong; Kim, Hyun-Wook; Kim, Cheon-Jei;
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This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of salts. The pH of raw and cooked cured pork loin with added bamboo salt was higher that of other salt treatments. However, the cooking loss, and Warner-Bratzler shear force of cured pork loin with added refined salt was lower than those of solar and bamboo salt pork loins cured. The flavor and overall acceptability scores of treatments with refined salt was higher than those of solar and bamboo salt treatments. The unique flavor of bamboo salt can render it as a functional material for marinating meat products. In addition, the results of this study reveal potential use of bamboo salt in meat curing.
pork loin;curing meat;refined salt;solar salt;bamboo salt;
 Cited by
돈육 부산물의 전처리 조건에 따른 품질특성 연구,김태경;구수경;이혜진;이철원;김영붕;전기홍;최윤상;

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