분쇄 계육 가슴살의 도체가공방법과 염지조건이 품질특성에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 최지훈 김일 정종연 이의수 최윤상 김천제
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제29권 제3호, 356~363쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2009.08.31

영문 초록

This study was carried out to investigate the effect of hot boning and curing condition on the quality characteristics of ground chicken breast. Treatments were cured by four conditions follows; control (general curing method), T1 (after hot-boning and then immediately cured), T2 (after hot-boning and immediately cured, then frozen), and T3 (after hot-boning, immediately frozen, refrigerated and then cured). The pH of chicken breast in the state of pre-rigor was 6.22. The pH of cold storage or freezing chicken breast meat respectively were 5.70 or 5.61. The pH of T1 and T2 treatments were significantly higher than those of control and T3 treatment (p

키워드

hot boning curing condition chicken breast water holding capacity