Journal of Animal Science and Technology

  • 제49권3호
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  • Pages.387-394
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  • 2007
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  • 2672-0191(pISSN)
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  • 2055-0391(eISSN)
한국축산학회 (Korean Society of Animal Sciences and Technology)
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돈육 뒷다리 부위의 발골시간이 프레스햄의 품질 특성에 미치는 영향

Effect of Deboning Time on Quality Characteristics of Pressed Pork Ham

  • 양한술 (경상대학교 동물자원과학부, 경상대학교 농업생명과학연구원) ;
  • 주선태 (경상대학교 동물자원과학부, 경상대학교 농업생명과학연구원) ;
  • 박구부 (경상대학교 동물자원과학부, 경상대학교 농업생명과학연구원)
  • 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)
  • 발행 : 2007.06.30
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초록

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.

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.

키워드

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