Physicochemical Quality Properties of Loin and Tenderloin Ham from Sows

• 발행기관: 한국축산식품학회
• 저자명: Gye-Woong Kim Hack-Youn Kim
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제40권 제3호, 474~483쪽, 전체 10쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2020.04.30

영문 초록

This study was conducted to investigate the physicochemical properties of hams obtained from loin and tenderloin cuts from standard pigs and sows. pH levels of loin ham before cooking, standard pig was significantly lower than that of sow (p<0.001). The lightness (L*) and yellowness (b*) values of loin ham from standard pigs were significantly higher than those of sow loin ham (p<0.001). The water-holding capacity (WHC) and curing yield of sow loin was significantly higher than standard loin (p<0.01). The cooking loss of standard pig loin ham was significantly higher than that of sow loin ham (p<0.01). Differences in sensory quality evaluation, except in the case of tenderness, for the two loin hams were not significant. pH levels of tenderloin ham before cooking, standard pig was significantly lower than that of sow (p<0.001). Redness (a*) values of before and after cooking tenderloin ham of sow was higher than that of standard pig (p<0.001). L* values of tenderloin ham of standard pig was significantly higher than that of sow (p<0.001). WHC and curing yield of tenderloin ham from sow was significantly higher than that from a standard pig (p<0.001, p<0.05). The cooking losses of sow and standard pig tenderloin ham were 26.06% and 28.31%, respectively (p<0.001). Differences in sensory quality evaluation, except in the case of tenderness and color, for the two tenderloin hams were not significant. In conclusion, sow pigs loin and tenderloin is suitable for ham product more than standard pigs loin and tenderloin.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

키워드

loin ham physicochemical properties sow tenderloin ham