식육 및 식육가공품의 품질기반 프로토콜 연구

• 영문명: Study on quality-based protocol for meat and meat products
• 발행기관: 한국축산식품학회
• 저자명: 신동민 김태경 이재훈 김범근 차지윤 최윤상
• 간행물 정보: 『Food and Life』제2022권 제3호, 69~78쪽, 전체 10쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2022.11.30

영문 초록

In this study, the protocol of quality analysis method of meat and processed meat products was conducted to be used in the development of various products. Meat and processed meat products have many considerations when analyzing the quality compared with other food groups. The determinants of meat quality are pH, meat color, water holding capacity, age, fatty acid composition, marbling, and lipid oxidation. The quality determinants of processed meat products differed from product to product, so whole meat products and ground meat products were analyzed separately. The quality-based protocol was analyzed for whole meat products as representative ham products and for pulverized meat products as sausages. The quality characteristics of ham are measured by pH, color, water holding capacity, physical properties, fatty acid composition, lipid acidity, curing yield, cooking loss, gel-forming ability (dynamic viscosity), textural properties, residual nitrite, flavor component analysis, and product yield. The quality characteristics of sausages are almost similar to the analysis of ham, and emulsion stability and scanning microscope are measured. Therefore, it is possible to analyze the quality of meat and processed meat products through appropriate tests for each product as a quality- based protocol study.

목차

서론

식육의 품질 결정요인 분석 연구

식육가공품의 품질 결정요인 분석 연구

요약 및 결론

Conflicts of Interest

Acknowledgments

Ethics Approval

Author Contributions

Author Information

References

키워드

meat processed meat product quality-based protocol analysis techniques