Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Effect of Packaging Method and Storage Time on Physicochemical Characteristics of Dry-Cured Pork Neck Products at 10℃

  • Kim, Il-Suk (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Jin, Sang-Keun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Yang, Mi-Ra (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Ahn, Dong Uk (Department of Animal Science, Iowa State University) ;
  • Park, Jae-Hong (Department of Animal Resource and Science, Dankook University) ;
  • Kang, Suk-Nam (Department of Animal Resources, Daegu University)
  • Received : 2013.11.16
  • Accepted : 2014.04.08
  • Published : 2014.11.01
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Abstract

Dry-cured pork neck samples were stored at $10^{\circ}C$ for 90 days under vacuum packaging (VP) or modified atmosphere packaging (MAP; 25% $CO_2$+75% $N_2$) conditions. The pH, moisture, water activity, total aerobic bacteria, and Enterobacteriaceae counts of dry-cured pork neck products with MAP were significantly lower than those with VP (p<0.05) after 90 days of storage. However, CIE $b^*$ and 2-thiobarbituric acid reacted substance (TBARS) values of the pork product with MAP were significantly higher (p<0.05) than those with VP. Total aerobic bacterial counts and Enterobacteriaceae counts of samples with MAP were lower than those with VP after 30 days of storage. Sensory results indicated that aroma, flavor and tenderness scores of the samples with both VP and MAP decreased during storage and the scores after >60 days of storage were lower than those at Day 1. In conclusion, despite presenting higher lipid oxidation, the samples stored in packages containing 25% $CO_2$ for 90 days at $10^{\circ}C$ have lower bacterial counts than vacuum-packed samples. Therefore, further studies should be performed on the packaging of dry-cured meat at adjusted concentrations of $CO_2$.

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References

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