학술논문
Comparison of Meat Quality Characteristics of Wetand Dry-aging Pork Belly and Shoulder Blade
이용수 8
- 영문명
- Comparison of Meat Quality Characteristics of Wetand Dry-aging Pork Belly and Shoulder Blade
- 발행기관
- 한국축산식품학회
- 저자명
- Young-Hwa Hwang Nahar Sabikun Ishamri Ismail Seon-Tea Joo
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제38권 제5호, 950~958쪽, 전체 9쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2018.10.31
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국문 초록
영문 초록
The physicochemical characteristics and oxidative stability of wet-aged and dryaged pork cuts were investigated at different aging periods (1, 7, 14 and 21 d). Samples were assigned into four groups in terms of shoulder blade-wet aging (SW), shoulder bladedry aging (SD), belly-wet aging (BW), and belly-dry aging (BD). SD showed significantly higher pH at 21 d of aging than the other samples. Wet-aged cuts had significantly higher released water (RW) %, lightness (L*) and shear force compared to the dry-aged meats. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed greater degradation of proteins for dry-aged cuts than the wet-aged cuts. At the end of aging, wet-aged cuts showed significantly lower thiobarbituric acid-reactive substances (TBARS) value than the dry-aged samples, indicating higher oxidative stability for wet-aged pork cuts. However, dry-aging led to higher degradation of proteins resulting in increased waterholding capacity (WHC) and decreased shear force value.
목차
Introduction
Materials and Methods
Results and Discussion
Conclusion
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