Comparison of Quality Characteristics in Dry-Cured Ham at Initial Stage of Distribution

유통초기단계의 건조- 숙성햄의 품질특성 비교

  • Jin, Sang-Keun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Kim, Il-Suk (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Yang, Mi-Ra (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Hur, In-Chul (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Kim, Dae-Seung (S-Food Co. Ltd.) ;
  • Kang, Suk-Nam (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology)
  • 진상근 (경남과학기술대학교 동물소재공학과) ;
  • 김일석 (경남과학기술대학교 동물소재공학과) ;
  • 양미라 (경남과학기술대학교 동물소재공학과) ;
  • 허인철 (경남과학기술대학교 동물소재공학과) ;
  • 김대승 ((주)에스프드) ;
  • 강석남 (경남과학기술대학교 동물소재공학과)
  • Received : 2010.09.16
  • Accepted : 2011.05.17
  • Published : 2011.08.31


This study was carried out to investigate quality characteristics of dry-cured hams in the domestic market. Two kinds of dry-cured hams were processed with pork leg (T1) and pork neck (T2). Five 24-month dry-cured legs (T1, 5.3-6.1 kg) and twenty 4-month dry-cured pork necks (T2, 1.5-1.9 kg) were used in this experiment. They were stored at $4^{\circ}C$ chilling room and quality characteristics were investigated. Moisture content, water activity, cholesterol content, CIE $L^*$, VBN, total plate counts and lactic acid bacteria of T1 were significantly higher (p<0.05) than those of T2, whereas fat content, ${NO_2}^-$, CIE $a^*$, TBARS and Warner-Bratzler shear force values of T2 were significantly higher (p<0.05) than those of T1. In fatty acid compositions, palmitoleic acid and stearic acid in T2 were significantly higher (p<0.05) than T1, however, oleic and linoleic acid in T2 was significantly lower (p<0.05) than T1. In free amino acids, the total content and individual content of asparagin, leucine and phenylalanine in T1 were higher than those of T2 (p<0.05). The aroma score of T2 was higher than that of T1 in sensory evaluation (p<0.05). In conclusion, two kinds of dry-cured hams were different in their final characteristics and could enhance the consumer's appeal of pork meat in Korean market.


Dry-cured ham;Meat qualities;Physiochemical characteristics;Fatty acid;Free amino acid;Sensory test


Supported by : 농진청, 한국연구재단


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