Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Study on Processing Quality of Different Parts of Pork and Beef

돈육 및 우육 부위별 가공적성 연구

  • Choi, Yun-Sang (Food Processing Research Center, Korean Food Research Institute) ;
  • Ku, Su-Kyung (Food Processing Research Center, Korean Food Research Institute) ;
  • Lee, Hae-Jin (Food Processing Research Center, Korean Food Research Institute) ;
  • Sung, Jung-Min (Food Processing Research Center, Korean Food Research Institute) ;
  • Jeon, Ki-Hong (Food Processing Research Center, Korean Food Research Institute) ;
  • Kim, Hyun-Wook (Department of Animal Sciences, Purdue University) ;
  • Kim, Tae-Kyung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Young-Boong (Food Processing Research Center, Korean Food Research Institute)
  • 최윤상 (한국식품연구원 식품가공기술연구센터) ;
  • 구수경 (한국식품연구원 식품가공기술연구센터) ;
  • 이혜진 (한국식품연구원 식품가공기술연구센터) ;
  • 성정민 (한국식품연구원 식품가공기술연구센터) ;
  • 전기홍 (한국식품연구원 식품가공기술연구센터) ;
  • 김현욱 (퍼듀대학교 축산학과) ;
  • 김태경 (건국대학교 축산식품생물공학과) ;
  • 김영붕 (한국식품연구원 식품가공기술연구센터)
  • Received : 2016.01.26
  • Accepted : 2016.03.07
  • Published : 2016.04.30
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Abstract

Purpose: The objective of this study was to investigate the quality characteristics of pork and beef meat according to species (pork: modern genotype pork, Korean native black pork; beef: Holstein, Korean native cattle) and cuts (pork: shoulder, ham, loin; beef: loin, tenderness, round). Methods: The moisture content, protein content, fat content, ash content, fatty acid compositions pH, whater holding capacity, cooking loss, shear force, color, and sensory characteristics were measured in triplicate. Results: The moisture content, pH, cooking loss, and shear force of modern genotype pork were significantly higher than the Korean native black pork; in addition, the moisture content of loin was significantly higher than shoulder and ham. The fatty acid compositions for different parts of pork showed no significant differences. Among the sensory characteristics, the parameters of pork were not significantly different. The moisture content of Holstein was significantly higher than Korean native cattle. The fatty acid composition of beef could not confirm the specific differences. Water holding capacity of Korean native cattle was higher than Holstein, while cooking loss of Korean native cattle was lower than Holstein. Overall acceptability scores of Korean native cattle was higher than Holstein. Conclusion: The study results of several parameters in selected raw meat samples provide useful information for developing new strategies to improve the quality of meat products consumption.

Keywords

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