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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Kim, Gap-Don Jung, Eun-Young Lim, Hyun-Jung Yang, Han-Sul Joo, Seon-Tea Jeong, Jin-Yeon |
| Description | Country affiliation: South Korea Author Affiliation: Kim GD ( Division of Biotechnology, College of Applied Life Sciences, Jeju National University, 66 Jejudaehakro, Jeju, South Korea.) |
| Abstract | The influence of the accumulated exudates released from pork loin of itself on the quality characteristics of fresh and freeze-thawed pork during cold storage was investigated. Pork loins were divided into four groups (fresh pork with exudates, fresh pork without exudates, freeze-thawed pork with exudates and freeze-thawed pork without exudates) and stored at 1.0°C for 7 days. Exudate amount increased due to freeze-thawing and with storage, and most quality traits such as drip loss, cooking loss, tenderness, lightness, redness, and moisture content were affected by freeze-thawing (p<0.05). Freeze-thaw increased drip loss but decreased moisture content, cooking loss, tenderness, lightness and redness of meat (p<0.05). Microbial growth was solely affected by exudate removal and the removal of initial exudates decreased microbial growth (p<0.05). Exudates were positively correlated with total protein content and total plate count but negatively correlated with pH and cooking loss. Therefore, removing meat exudates and avoiding freeze can slow down the quality deterioration of pork during cold storage. |
| File Format | HTM / HTML |
| ISSN | 03091740 |
| Issue Number | 2 |
| Volume Number | 95 |
| e-ISSN | 18734138 |
| Journal | Meat Science |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2013-10-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Nutritional Discipline Sciences Food Quality Freezing Meat Analysis Animals Color Cooking Dietary Proteins Chemistry Fats Hydrogen-ion Concentration Lipid Metabolism Microbiology Muscle Proteins Muscle, Skeletal Swine Thiobarbituric Acid Reactive Substances Journal Article Research Support, Non-u.s. Gov't |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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