냉장저장 중 돼지 저지방 부위 근육들의 이화학적 특성 변화

• 발행기관: 한국축산식품학회
• 저자명: 성필남 조수현 김진형 김영태 박범영 이종문 김동훈
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제29권 제2호, 213~219쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2009.03.01

영문 초록

This study was conducted to investigate the changes in the physicochemical properties of five muscles from low-fat pork cuts during storage at 4℃ for 14 d. 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 (p0.05) 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.

키워드

physicochemical properties pork muscles chilled storage