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

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.1
• /
• pp.70-74
• /
• 2001

The effects of aging time (1, 8 and 15 days) and endpoints cooking temperature (70, 75 and $80^{\circ}C$) on the physicochemical and sensory characteristics of pork neck were evaluated. Pork neck was obtained from the carcass (live weight, 105~110 kg ; grade B) chilled for 24 hours after slaughter. As a aging period became longer, the pH, L value and drip loss became higher while its a value and shear force value (SFV) of raw meat became lower. As a aging period became longer, the cooking loss, hardness, chewiness, SFV became lower, and its tenderness, juiciness and taste became better. However, no difference was observed in the aroma, and the one aged for 8 days in the cooked meat showed the best palatability. Increasing endpoint cooking temperature from 70 to $80^{\circ}C$ increased hardness, SFV and taste, and decreased chewiness, sensory tenderness and juiceness (p<0.05). However, it had no effect on the cohesiveness. Also, the one for which the endpoint cooking temperature became $75^{\circ}C$ in the cooked meat showed the best springiness, aroma and palatability.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2002.11a
• /
• pp.166-166
• /
• 2002

• Food Science of Animal Resources
• /
• v.38 no.2
• /
• pp.417-430
• /
• 2018

This study was conducted to determine the effects of NaCl concentration and cooking temperature on the color and pigment characteristics of presalted ground chicken breasts. Four treatments with different salt concentrations (0%, 1%, 2%, and 3%) were prepared and stored for 7 d prior to cooking. Each sample was cooked to four endpoint temperatures ($70^{\circ}C$, $75^{\circ}C$, $80^{\circ}C$, and $85^{\circ}C$). The salt concentration affected the color and pigment properties of the cooked ground chicken breasts. As the salt concentration increased, the cooking yield and residual nitrite content also increased. However, the samples with 1%, 2%, and 3% NaCl showed similar nitrosyl hemochrome and total pigment contents. Among the products containing salt, the samples with 3% NaCl showed the lowest percentage myoglobin denaturation (PMD) and the lowest CIE $a^*$ values. The cooking temperature had limited effects on the pigment properties of cooked ground chicken breasts. The oxidation-reduction potential and residual nitrite contents increased with cooking temperature, while the PMD, nitrosyl hemochrome, total pigment contents and CIE $a^*$ values were similar in the samples cooked at different temperatures. These results indicated that the addition of up to 2% salt to ground chicken breasts and storage for 7 d could cause the pink color defect of cooked products. However, the addition of 3% NaCl could reduce the redness of the cooked products.

• Journal of Animal Science and Technology
• /
• v.49 no.2
• /
• pp.269-278
• /
• 2007

This study was performed to measure the pH, proximate composition, physicochemical properties, changes of protein bands, Hunter color values and endpoint cooking temperature of chicken leg and breast muscles during cooking from 64 to 74℃ with 2℃ increments. Chicken leg had higher pH, moisture and fat contents (%) and lower protein solubility(P<0.05) than chicken breast. Although the cooking losses(CLs, %) of chicken muscles increased with increased cooking temperature, the addition of 2% salt did not affect CL. The redness values of chicken leg without 2% salt were higher than chicken breast, however, the addition of 2% salt reduced the differences of the redness. Protein solubility decreased with increased cooking temperatures and were not affected by the addition of salt, and no further changes were observed higher than 68℃. Protein bands having the molecular weights of 66 and 54kDa were disappeared in the chicken leg at the cooking temperatures of 66～70℃, whereas 66, 54 and 34kDa in the chicken breast. These protein bands could be used potential indicators to determine the endpoint cooking temperature in chicken muscles.

• Korean journal of food and cookery science
• /
• v.27 no.2
• /
• pp.61-71
• /
• 2011

This study was conducted to estimate the shelf-life of Kimbab manufactured using a Hazard Analysis and Critical Control Point (HACCP). We performed a microbiological verification after applying the HACCP plan to Kimbab. Additionally, the shelf-life of Kimbab at each holding temperature was calculated as a regression equation between the aerobic plate counts and holding time during the storage period. The critical control points of the HACCP plan, that were applied to Kimbab, included: cold-holding of refrigerated foods, checking the endpoint cooking temperature of heated food, and cold-holding of cooked foods. As a result of the microbiological verification of Kimbab, the aerobic plate counts averaged 3.46 log CFU/g. In contrast, the coliforms, E. coli, Staphylococcus aureus, and Salmonella spp. were not detected in any of the samples. The estimated shelf-life of Kimbab was calculated to be 45 hours at $10^{\circ}C$, 29 hours at $15^{\circ}C$, 6 hours at $25^{\circ}C$ and 3 hours at $35^{\circ}C$. In conclusion, manufacturers should apply a prerequisite program and a HACCP system for a safe consumption of ready-to-eat foods and label products with a proper shelf-life. Distributors should control the proper holding time-temperature until sale and consumers should eat immediately after purchasing ready-to-eat foods.