• Food Science of Animal Resources
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• v.29 no.1
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• pp.82-90
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• 2009

This study was carried out to evaluate the effects of microwave power level on cooking properties of ground pork patties (fat level: 20%). Each patty was cooked from a thawed state to $76.7^{\circ}C$ (center temperature) in a microwave oven with power levels of 40% (360 W), 60% (540 W), 80% (720 W), and 100% (full power, 900 W), respectively. Cooking rate increased with power level, and the non-uniformity also increased with time during cooking. Overheating at the edge of the patties was observed for all power levels, and maximum temperature differences in between the edge position and center position were found in patties cooked at the 900 W power level. Compositional properties, total cooking loss, and drip loss were not affected by power level, although moisture content was lower at the edge than at the center position. As the power level increased, the reduction in patty diameter of cooked patties increased while the reduction in patty thickness decreased. Pork patties cooked at lower power levels (360 W and 540 W) had higher shear force values than those cooked at higher power levels (720 W and 900 W). Few changes were observed in instrumental color values.

• Applied Biological Chemistry
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• v.29 no.2
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• pp.148-158
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• 1986

The effects of sodium nitrite on weight loss, pH, color development, color and lipid oxidation for the cooking of longissimus pork muscle were studied. Higher cooking temperature and grinding of sample increased the extent of weight loss, but sodium nitrite lowered it. Cooking decreased pH and sodium nitrite lowered the level of decrease in pH. Sodium nitrite developed color and controlled discoloration with higher lightness. The content of malonaldehyde was generally accelerated by cooking, but was considerably reduced at higher cooking temperature and for longer cooking time. Sodium nitrite acted as an antioxidant but the antioxidant effect decreased with increasing cooking temperature and time. Cooking reduced the extent of each lipid on the whole. Phosphatidyl choline and phosphatidyl ethanolamine were the major phospholipids of pork, and their contents decreased during cooking. The major fatty acids in total lipids were oleic acid and palmitic acid. Those in phospholipids were linoleic acid ana palmitic acid. The high level of polyunsaturated fatty acids and essential fatty acids in phospholipids decreased during cooking. Sodium nitrite had an antioxidant effect on polyunsaturated fatty acids in both total lipids ana phospholipids.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.143-151
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• 2018

The effects of proteolytic enzymes (bromelain and bromelain+papain) and a ginger extract were assessed on collagen content and solubility, thermal shrinkage temperature of connective tissue, pH, cooking loss, drip loss, and Warner-Bratzler shear force (WBSF) of M. pectoralis profundus isolated from the beef brisket cut. Both proteolytic enzymes and ginger extract led to a significant increase in cooking loss and collagen solubility compared with untreated controls. On the other hand, the peak ($T_p$) thermal shrinkage temperature markedly decreased in all treatments compared with those in controls. Samples treated with bromelain, bromelain + papain, and ginger extract showed a significant decrease in WBSF by 36%, 40%, and 37%, respectively, compared with untreated controls. Our findings suggest that ginger extract are useful for post-mortem tenderization of meat containing high levels of collagen, compared to control even though, bromelain and bromelain + papain treatments have higher collagen solubility than ginger extract.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.1
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• pp.100-108
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• 2016

In this study, a survey was conducted to both evaluate the consumers' general attitudes for purchasing and storing the raw chicken and determine the thawing practices used for defrosting frozen chicken at home. About 75% of the consumers indicated purchasing chicken meat at least once a week or more. Furthermore, the majority (82.16%) of those who stored at least a portion of the raw chicken stated freezing the raw chicken meat at home. Freezing the chicken meat was considered to have no effect on the quality by 43.49% of the consumers while 56.51% thought that freezing had either negative or positive effects on the quality. The survey study indicated that top five most commonly used thawing practices included thawing on the kitchen counter, thawing in the refrigerator, thawing in the warm water, thawing in the microwave, and thawing under tap water. In addition, an experimental study was conducted to determine the effects of these most commonly used thawing practices on some quality characteristics of the chicken meat including pH, drip loss, cooking loss, color analysis and textural profile analysis. Although, $L^*$ value for thawing on the kitchen counter was the lowest, after cooking, none of the thawing treatments have a significant effect on the color values. Thawing in the microwave produced the highest drip loss of 3.47% while the lowest drip loss of 0.62% was observed with thawing in the refrigerator. On the other hand, thawing in the microwave and refrigerator caused the lowest cooking loss values of 18.29% and 18.53%, respectively. Nevertheless, there were no significant differences among textural parameter values of the defrosted and then cooked samples using the home based thawing practices, indicating similar quality characteristics among the samples.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.286-292
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• 2008

The purpose of this study was to examine the effects of freezing and thawing methods on the quality of pork meat. The freezing methods for pork meat were the cryogenic freezing with liquid nitrogen gas, fast freezing at $-70^{\circ}C$ and normal freezing at $-20^{\circ}C$. The thawing methods were tested on low temperature thawing at refrigerative temperature($4^{\circ}C$), room temperature($20^{\circ}C$), high temperature($60^{\circ}C$) and using microwave. The quality of pork meat frozen by cryogenic methods was better than those of fast and normal freezing methods. The cooking hardness of pork meat frozen by cryogenic method showed the highest value as 1,898 g. In case of fast freezing, the hardness of pork meat was 1,472 g and that of normal frozen pork meat was 1,541 g. The high cooking hardness value of cryogenic frozen pork meat showed that the cryogenic freezing method made less freeze damage like textural softness. The drip-loss of pork meat thawed at refrigerative temperature($4^{\circ}C$), room temperature($20^{\circ}C$), high temperature($60^{\circ}C$) were shown lower than that of microwave thawing. The cooking hardness of pork meat that was thawed by microwave showed the lowest value among the thawing methods. The cryogenic freezing was the most useful freezing method for preserving quality, decreasing the freeze damage of pork meat. And thawing at refrigerative temperature was the most effective method to prevent quality loss and weight loss by drip-loss.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.471-476
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• 2001

The effects of aging time (1,4 and 7 day), endpoint cooking temperature (70, 75 and 8$0^{\circ}C$) and cooking time (15, 30 and 45 sec) on the textural and sensory characteristics of pork loin were evaluated. As an aging period became longer, the pH, L＊ and b＊ value of raw meat became higher. As an aging period became longer, the cooking loss, hardness, chewiness and shear force value (SFV) of cooked meat became lower, and their tenderness and juiciness became better. However, no difference was observed in the aroma, and the one aged for 4 day among the cooked meat showed the best palatability. Increasing endpoint cooking temperature from 70 to 8$0^{\circ}C$ increased SFV and hardness and decreased chewiness, sensory tenderness and juiciness. Also, the pork cut with a thickness of 1.5 cm showed the best palatability when its internal temperature was 75$^{\circ}C$. And the pork cut with a thickness of 0.8 mm showed the best palatability when its cooking time was 30 sec.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.12
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• pp.1895-1900
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• 2007

An experiment was carried out to investigate the effects of different chilling temperature on duck breast and leg meat quality. Duck carcasses were chilled for 30 minutes in water at either $0^{\circ}C$, $10^{\circ}C$ or $20^{\circ}C$ within 20 minutes of post mortem with 6 carcasses per group. Results showed no significant effects of chilling temperature on ultimate pH, protein solubility, sarcomere length and shear force value for duck breast or leg meat (p>0.05). Leg meat had higher ultimate pH, redness and shear force value, lower cooking loss, lightness, yellowness and protein solubility values than breast meat. The interaction of meat type and chilling temperature on cooking loss was significant (p<0.05). The effect of chilling temperature on cooking loss was more severe in leg meat than breast meat and $20^{\circ}C$ chilling resulted in significantly higher cooking losses than the other chilling temperatures. Results of this experiment revealed that duck carcass can be chilled at $10^{\circ}C$ without any harmful effect on meat quality including toughness of meat.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.3
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• pp.421-428
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• 2011

Low-fat sausages with or without 10% hydrated rice flour were made from duck, chicken and pork and their physical and sensory properties were compared. Results showed that moisture content did not differ significantly among the sausage batters. However, crude protein, crude fat and total ash content were significantly lower in the group with added rice flour compared with the no flour group. Crude protein and crude fat were the highest in pork sausages without rice flour (p<0.05). Adding 10% rice flour reduced total expressible fluid in all meat type sausages. Cooking loss was also decreased when 10% rice flour was used in making sausages from chicken and pork. However, no changes in cooking loss were found in duck meat by adding rice flour. Again, the highest cooking loss was in pork sausages without rice flour and lowest in chicken sausages with 10% rice flour. The pH of the meat from different animal species differs significantly, although no significant difference was found within meat types with or without rice flour. Lightness ($L^*$) increased, while redness ($a^*$) decreased with adding rice flour in all meat type sausages. Results showed that hardness was significantly reduced when 10% rice flour was added to pork, chicken and duck meat (p<0.05). This may be due to increased water retention of rice flour after cooking. Sensory evaluation indicated that the overall acceptability of pork and chicken sausages with or without rice flour was the same, but duck sausages without rice flour had the highest off-flavor score among the sausages. Addition of rice flour increased the overall acceptability of duck sausage to that of pork and chicken sausages.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.5
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• pp.738-744
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• 2008

In most developing countries consumers purchase retail cuts from hot carcasses and prepare traditional meat products as per their convenience and requirements. In this study, effects of different post mortem handling practices on quality of meat curry from culled sheep meat have been studied. After slaughter, leg cuts were subjected to nine commonly prevalent handling conditions in India viz. deboning (boning out) and cooking within 2-3 h (1), deboning immediately and cooking after 5-6 h (2), deboning after 5-6 h and cooking (3), deboning immediately, storage at $4^{\circ}C$ for 24 h and cooking (4), chilling for 24 h at $4^{\circ}C$, deboning and cooking (5), deboning after 5-6 h, storage for 24 h at $4^{\circ}C$, and cooking (6), deboning after 5-6 h, storage for 48 h at 4??C and cooking (7), deboning after 5-6 h, freezing and cooking (8), deboning after 5-6 h, storage for 24 h at $4^{\circ}C$, freezing and cooking (9). Significant differences were observed in pH, water-holding capacity, cooking loss and shear force values. Sensory scores were significantly higher in conditions (1), (5) and (9), and significantly lower in conditions (4) and (6). From the results, it was concluded that, to have the best quality product, meat should be cooked either immediately after slaughter or should be deboned just before cooking. Storage of deboned meat at refrigerated temperature must be avoided.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.11
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• pp.1639-1645
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• 2016

We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at $4^{\circ}C$ for 14 d. One half was marinated for 0, 7, or 14 d, while the second half was used as a control. Marinade absorption, cooking loss, cooking yield, texture profile, pH, color, protein solubility, and thiobarbituric acid reactive substances (TBARS) values were evaluated, and protein sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was performed. Marinade absorption and pH did not vary significantly after 14 d of aging. Marination increased the pH, color ($a^*$ and $b^*$) values, and cooking yield and reduced cooking loss. TBARS values significantly increased with aging time, but were significantly reduced by marination. Myofibril and total protein solubility increased with aging and marination, while SDS-PAGE showed protein degradation. Hence, aging and marination can be used simultaneously to improve physicochemical quality and cooking yield of vacuum-aged duck breast.