Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Deboning Time on Quality Characteristics of Pressed Pork Ham

돈육 뒷다리 부위의 발골시간이 프레스햄의 품질 특성에 미치는 영향

  • Yang, H.S. (Department of Animal Science, Gyeongsang National University, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Joo, S.T. (Department of Animal Science, Gyeongsang National University, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Park, Gu-Boo (Department of Animal Science, Gyeongsang National University, Institute of Agriculture and Life Science, Gyeongsang National University)
  • 양한술 (경상대학교 동물자원과학부, 경상대학교 농업생명과학연구원) ;
  • 주선태 (경상대학교 동물자원과학부, 경상대학교 농업생명과학연구원) ;
  • 박구부 (경상대학교 동물자원과학부, 경상대학교 농업생명과학연구원)
  • Published : 2007.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

To investigate the effects of deboning time and muscle type of ham on quality characteristics of cooked press ham, a total of twelve pigs(barrow, 100±5kg) were slaughtered and split in half. The left side ham of carcasses was deboned immediately after slaughter whereas the right side ham was deboned after chilling for 24 hours at 4℃. Each of two muscles(SM; Semimembranosus, BF; Biceps femoris) was used to make a press ham. The pH of hot-boning muscles was significantly(p＜0.05) higher than that of cold- boning muscles, and the pH of SM samples was significantly(p＜0.05) higher than BF samples. Hot-boning muscles showed significantly(p<0.05) longer sarcomere length compared with cold-boning muscles. There was no significant difference in myoglobin(Mb) percentage between SM and BF muscles, but SM samples of hot-boning showed significantly(p<0.05) lower L* value compared to hot-boning BF samples. The lightness(L*) of hot-boning muscles was significantly(p<0.05) lower than that of cold-boning muscles. These results suggested that the dark color of hot-boning samples might be due to not only the high muscle pH but also the long sarcomere length without difference in Mb percentage. Hardness and gumminess of hot-boning press ham were significantly(p<0.05) lower than those of cold-boning samples. These results implied that color and pH of press ham did not affected by deboning time or muscle type of ham. However data suggested that texture and panel test of press ham might be improved by using hot-boned muscle due to long sarcomere length of raw meat.

돼지 뒷다리 부위의 발골시간이 프레스햄의 품질에 미치는 영향을 알아보고자, 본 실험을 실시하였다. 그 결과, 원료육의 pH는 두 근육 모두 온도체 발골육이 유의적으로(p<0.05) 높았으며, 온도체 발골육 중 SM이 BF 보다 유의적으로(p<0.05) 높은 pH값을 보였다. 표면 육색의 경우 온도체 발골육의 명도(L*) 값이 냉도체 발골육보다 유의적으로(p<0.05) 낮게 나타났으며, 온도체 발골육 중 SM이 BF 보다 유의적으로(p<0.05) 낮은 명도 값을 나타내었다. 또한 온도체 발골육의 근절길이는 냉도체 발골육보다 긴 것으로 나타났다(p<0.05). 제품의 색 및 pH는 유의적인 차이를 보이지 않았지만, 온도체 발골육으로 제조한 프레스햄의 경도에서 냉도체보다 유의적으로(p<0.05) 낮게 나타났다. 또한 전체적인 기호도에서 발골시간에 따른 차이보다는 온도체 발골 및 냉도체 발골육의 SM근육을 이용하여 제조된 프레스햄이 BF 근육보다 높은 기호도를 나타내었다.

Keywords

References

  1. Anoymous, 1980. Hot processing, economic feasibility of hot processing of carcasses. Bull. 639 Agricultural Experiment Station, Kansas State Univ. Manhattan. Dec
  2. Arnau, J., Gou, P. and Guerrero, L. 1991. The effects of freezing, meat pH and storage temperatures on the formation of white film and tyrosine crystals in dry-cured hams. J. Sci. Food Agric. 66:279-282 https://doi.org/10.1002/jsfa.2740660303
  3. Banwart, G. 1979. Basic food microbiology. Westport, Connecticut: AVI Publishing Company Incorporated. 22-84
  4. Busch, W. A., Goll, D. E. and Parrish, F. C. J. 1972. Molecular properties of postmortem muscle. Isometric tension development and decline in bovine, porcine and rabbit muscle. J. Food Sci. 37:289-299 https://doi.org/10.1111/j.1365-2621.1972.tb05838.x
  5. Cross, H. R. and Seideman, S. C. 1985. Use of electrical stimulation for hot boning of meat. In A. M. Pearson and T. R. Dutson (Eds.), Advances in meat research. Electrical stimulation Vol. 1. Connecticut:AVI Publishing Co Inc.
  6. Cross, R. W., Weat, R. L. and Dutson, T. R. 1980. Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. Meat Sci. 5:261-266 https://doi.org/10.1016/0309-1740(81)90016-4
  7. Debvine, C. E., Wahlgren, N. M. and Tongberg, E. 1999. Effect of rigor temperature on muscle shortening and tenderization of restrained and unrestrained beef M. longissmus thiracicus et lumborum. Meat Sci. 51:61-72 https://doi.org/10.1016/S0309-1740(98)00098-9
  8. Farouk, M. M. and Swan, J. E. 1999. Effect of rigor temperature and frozen storage on functional properties of hot-boned manufacturing beef. Meat Sci. 49:233-247 https://doi.org/10.1016/S0309-1740(97)00134-4
  9. Guerrero, L., Gou, P. and Arnau, J. 1996. Study of the physicochemical and characteristics of drycured hams in three pig genetic types. J. Sci Food Agric. 70:526-530 https://doi.org/10.1002/(SICI)1097-0010(199604)70:4<526::AID-JSFA534>3.0.CO;2-Z
  10. Hertzman, C., Olssen, U. and Tornberg, E. 1993. The influence of high temperature, type of muscle and electrical stimulation on the course of rigor, ageing and tenderness of beef muscles. Meat Sci. 35:119-141 https://doi.org/10.1016/0309-1740(93)90074-R
  11. Honikel, K. O. and Reagan, J. Q. 1986. Influence of different chilling conditions on hot-boned pork. J. Food Sci. 51:766-768 https://doi.org/10.1111/j.1365-2621.1986.tb13929.x
  12. Kannan, G., Heath, J. L., Wabeck, C. J., Owens, S. L. and Mence, J. A. 1998. Elevated plasma corticosterone concentrations influence the onset of rigor mortis and meat color in broilers. Poultry Sci. 77:322-328 https://doi.org/10.1093/ps/77.2.322
  13. Koohmaraie, M., Killefer, J., Bishop, M. D., Shackelford, S. D., Wheeler, T. L. and Arbona, J. P. 1995. Calpastatin-based methods for predicting meat tenderness. In: Ouall, A., Demeyer, D.!., Smulders, F. J. M. (Eels). Expression of tissue proteinases and regulation of protein degradation as related to meat quality. ECCEAMST. III. Utrecht. The Netherlands. pp. 395-412.
  14. Locker, R. H. 1960. Degree of muscular contraction as a factor in tenderness of beef. Food Res. 25:304-307 https://doi.org/10.1111/j.1365-2621.1960.tb00335.x
  15. Locker, R. H. and Hagyard, C. J. 1963. A cold shortening effect in beef muscles. J. Food Sci and Agric. 14:787-793 https://doi.org/10.1002/jsfa.2740141103
  16. Marbio, H., Olsen, E. V., Patricia, B. G., Anders, J. N. and Anders, K. 1998. Effect of early postmortem cooling on temperature, pH fall and meat quality in pigs. Meat Sci. 50:175-189 https://doi.org/10.1016/S0309-1740(98)00029-1
  17. Marsh, B. B. and Leet, N. G. 1966. Studies in meat tenderness. Ill. The effects of cold shortening on toughness. J. Food Sci. 31:450-459 https://doi.org/10.1111/j.1365-2621.1966.tb00520.x
  18. Nuss, J. I. and Wolfe, F. H. 1980. Effect of postmortem storage temperatures on isometic tension, pH, ATP, glycogen and glucose-ti-phosphate for elected bovine muscles. Meat Sci. 5: 201-213 https://doi.org/10.1016/0309-1740(81)90003-6
  19. Ockerman, H. W. and Wu, Y. C. 1990. Hotboning, tumbling, salt and chopping temperature effects on cooking yield and acceptability of emulsion-type pork sausage. J. Food Science. 55:1255-1257 https://doi.org/10.1111/j.1365-2621.1990.tb03909.x
  20. Olssen, U., Hertzman, C. and Tornberg, E. 1994. The influence of low temperature, type of muscle and electrical stimulation on the course of rigor, ageing and tenderness of beef muscles. Meat Sci. 37:115-131 https://doi.org/10.1016/0309-1740(94)90149-X
  21. Rees, M. P., Trout, G. P. and Warner, R. D. 2002. Tenderness of pork m. longissimus thoracis et lumborum after accelerated boning. Part I. Effect of temperature conditioning. Meat Sci. 61:205-214 https://doi.org/10.1016/S0309-1740(01)00188-7
  22. SAS. 1997. SAS/STAT Software for PC SAS Institude Inc., Cary, NC, USA
  23. Van del' Wal, P. G., Engel, B. and Hulsegge, B. 1997. Causes for variation in pork quality. Meat Sci. 46:319-327 https://doi.org/10.1016/S0309-1740(97)00026-0
  24. Van Moeseka, W. and De Smet, S. 1999. Effect of time of deboning and sample size on drip loss of pork. Meat Sci. 52:151-156 https://doi.org/10.1016/S0309-1740(98)00162-4
  25. Warriss, P. D. 1979. The extraction of heam pigments from fresh meat. J. Food Technol. 14: 5-80