• Journal of Life Science
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• v.13 no.6
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• pp.829-835
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• 2003

Addition effect of mugwort powder on storage stability of boiled carcass grade(B and E) during storage at $4\pm1^{\circ}C$for 8 weeks were investigated. The pH value and volatile basic nitrogen(VBN) content of boiled pork with mugwort powder were not significant difference(p>0.05) depending on the carcass grade as compared to boiled pork without mugwort powder. The thiobarbituric acid reactive substances(TBARS) values of boiled pork with mugwort powder were significantly lower than those of boiled pork without mugwort powder up to 8 weeks of the chilling process. The boiled pork with mugwort powder showed to have lower numbers of bacteria and residual nitrite than those without mugwort powder depending on the carcass grade.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.121-127
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• 2004

This study was conducted to investigate the effect of dietary mugwort pelleted on the storage stability of pork. barrow (T1) and boar (T2) were alloted into six treatments: 1) control (commercial feed) 2) T1-1 and T2-1(commercial feed supplemented with 3.0％ mugwort pelleted) 3) T1-2 and T2-2 (commercial feed supplemented with 5.0％ mugwort pelleted). They were fed with the experimental diets for 60 days and slaughtered. Meat samples were in wrap package and stored at 4${\pm}$1$^{\circ}C$ for 10 days. pH, WHC and cooking loss were not siginificanly different in all treatment. But these values were tended to increase during storage for all treatment groups (p＜0.05). Thiobarbituric acid reactive substances (TBARS) and Volatile Basic Nitrogen (VBN) values were low for pork samples prepared from pigs supplemented mugwort pelleted diet and the values were increased as storage period increased for all treatment groups (p＜0.05). But L value was highest for pork samples prepared from pigs supplemented of 3.0％ mugwort pelleted diet among treatments group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.231-234
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• 2000

To evaluate the effect of frying times on the oxidative stability of soybean oil and shortening, they were reused up to 10 times and measured by thiobarbituric acid(TBA) value, acid value(AV), peroxide value(POV) and sensory evaluation. As the reusing time was increased, TBA value of "battered pork" fried with shortening showed more sharply increased than that with soybean oil, while the value of shortening, itself, showed more decreased than that of soybean oil. In frying fat, AV and POV increased with the increase of reusing times. Compared with soybean oil, shortening had rapidly increased for POV as reusing time was increased. Among the sensory analyses TBA of "battered pork" with soybean oil and shortening exhibited the highest correlation with flavor and texture, respectively. For the "batgtered pork" fried with soybean oil and shortening, reusing shelf-lives predicted were approximately 9 and 8 times, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.201-206
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• 2004

This study was carried out to investigate the effect of addition mugwort podwer and carcass grade on the shelf life of pork ham. Pork ham was prepared by four type such as grade B pork ham ( $B_{o}$ ), grade B pork ham containing mugwort powder ( $B_{+}$), grade E pork ham ( $E_{o}$ ) and grade E pork ham containing mugwort powder ( $E_{+}$). The surface color, pH, residual nitrite, VBN (volatile basic nitrogen), TBARS (2-thiobarbituric acid reactive substances) and total bacterial counts of the samples were determined during storage for 8 weeks at 4$^{\circ}C$. The $L^{*}$ value of $B_{o}$ and $B_{+}$ ham showed higher at the latter period of 8 weeks, that of $E_{o}$ ham was the highest on at the storage of 2nd week and that of $E_{+}$ ham was not different during 8 weeks storage. The $L^{*}$ value of B grade ham was higher than that of E grade ham and the $a^{*}$ value of E grade ham was higher than that of B grade ham. The pH of all ham decreased during storage, but increased from 8 weeks. The residual nitrite of all ham highly decreased until storage for 2 weeks, the addition of mugwort powder was affected in the reduction of residual nitrite of pork ham. The VBN contents were 6.90∼7.90 mg% in the early period of storage, was 14.07∼14.83 mg% on the storage of 8th week. The TBARS of pork ham were increased gradually during storage and pork ham containing mugwort powder showed lower value than pork ham non added mugwort powder during 4th and 6th weeks storage. The total bacterial counts of pork ham were increased gradually during storage and the addition of mugwort powder was not effective.ive.ctive.ive.

• Food Science of Animal Resources
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• v.20 no.2
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• pp.146-151
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• 2000

The objective of this study was to investigate the characteristics on the thermal denaturation of free drip released from pork loin during chilled storage using DSC(differential scanning calorimetry). DSC thermogram of drip released from normal pork(NORD) was characterized by a minor peak and two major peaks with temperature maxima at $61.5^{\circ}C$, $71.7^{\circ}C$ (associated with sarcoplasmic proteins) and $84.3^{\circ}C$ (associated with protein-protein interaction and aggregation). In the denaturation temperature of drip released from PSE pork (PSED), the peak(Tmax) at $59.0^{\circ}C$ was reduced by $2.5^{\circ}C$. When the thermograms were divided into segments correponding to the three peaks, $\Delta$H2 was shown to be reduced by 10% in PSED as compared to NORD. With the decrease in the solubility of sarcoplasmic proteins in PSE muscle, there was a corresponding increase the drip loss during the storage.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.8
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• pp.1178-1186
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• 2015

Lipid oxidation, colour stability and physico-chemical quality of pork frankfurters with the incorporation of 0.30% sea buckthorn (SBT), 0.10% grape seed (GSE), 0.03% green tea (GTE), 0.12% fenugreek seed (FSE) and 0.10% Acacia catechu (ACE) were studied during 20 days of refrigerated aerobic storage. The SBT and ACE were identified as being the most effective antioxidants to retard lipid oxidation with the potency decreasing in the following order: SBT>ACE>GSE>GTE>FSE based on thiobarbituric acid reacting substances, peroxide value and free fatty acids. In all samples pH and $a_w$ decreased during storage period. The $L^*$ value of treated as well as control samples decreased over time while SBT and ACE exhibited an increased redness producing higher $a^*$ values than other treatments. However, GTE was more effective in increasing $b^*$ values than other treatments at the end of storage. The results suggest that functional plant-derived extracts can be valuable to the modification of frankfurter formulations for improved oxidative stability as well as quality characteristics.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.2
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• pp.252-259
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• 2015

The present study was conducted to investigate the efficacy of sweet potato powder (SPP) and water as a fat replacer in low-fat pork patties. Low-fat pork patties were developed by replacing the added fat with combinations of SPP and chilled water. Three different levels of SPP/chilled water viz. 0.5/9.5% (T-1), 1.0/9.0% (T-2), and 1.5/8.5% (T-3) were compared with a control containing 10% animal fat. The quality of low-fat pork patties was evaluated for physico-chemical (pH, emulsion stability, cooking yield, $a_w$), proximate, instrumental colour and textural profile, and sensory attributes. The cooking yield and emulsion stability improved (p<0.05) in all treatments over the control and were highest in T-2. Instrumental texture profile attributes and hardness decreased, whereas cohesiveness increased compared with control, irrespective of SPP level. Dimensional parameters (% gain in height and % decrease in diameter) were better maintained during cooking in the low-fat product than control. The sensory quality attributes juiciness, texture and overall acceptability of T-2 and T-3 were (p<0.05) higher than control. Results concluded that low-fat pork patties with acceptable sensory attributes, improved cooking yield and textural attributes can be successfully developed with the incorporation of a combination of 1.0% SPP and 9.0% chilled water.

• Journal of Food Hygiene and Safety
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• v.23 no.1
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• pp.85-89
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• 2008

The oxidative stability of refrigerated precooked pork patties containing commercial ${\gamma}$-oryzanoland ${\alpha}$-tocopherol was evaluated. Precooked pork patties containing either ${\gamma}$-oryzanolor ${\alpha}$-tocopherol showed higher oxidative stability (p<0.05) during storage at $4^{\circ}C$ than did the precooked pork patties without the additives (control). The thiobarbituric acid-reactive substances (TBARs) values and warmed-over flavor (WOF) of the precooked pork patties containing ${\gamma}$-oryzanolor ${\alpha}$-tocopherol were lower (p<0.05) than those of the control during refrigerated storage (0, 1, 4, and 8 days). The correlation between TBARs and WOF values was significant (p<0.05). 7-Ketocholesterol content was lower (p<0.05) than those of the control during refrigerated storage (0, 6, 12, 18, and 24 days). The correlation between TBARs values and 7-ketocholesterol content was also significant (p<0.05).

• Food Science of Animal Resources
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• v.37 no.5
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• pp.726-734
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• 2017

This study investigated the meat quality and storage characteristics of pork loin marinated in grape pomace powder during different storage periods. The experimental design included six treatments : pork loin containing only 100% water (Control, C); pork loin containing a combination of 20% grape pomace and 80% water (T1); pork loin containing a combination of 40% grape pomace and 60% water (T2); pork loin containing a combination of 0.5% grape pomace powder and 95.5% water (T3); pork loin containing a combination of 1.0% grape pomace powder and 99.0% water (T4); and pork loin containing a combination of 2.0% grape pomace powder and 98.0% water (T5). The pork loins aged by grape pomace and grape pomace powder showed decreased crude protein, crude fat, crude ash, pH, redness, and yellowness values; however, their moisture, lightness, and shear force increased significantly. During cold storage, marination with grape pomace and grape pomace powder reduced the 2-thiobarbituric acid value, volatile basic nitrogen value, and total microbial count in pork loin. Thus, marination with grape pomace and grape pomace powder improved the meat quality and storage characteristics, and could be used to improve storage stability of pork loin.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.123-134
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• 2018

The effects of pork back fat (PBF) substitution with various concentrations of rice bran oil (RBO) (50%, 45%, 40% and 35%) on the physicochemical characteristics and sensory attributes of emulsion-type pork sausages were studied. The modified pork sausages were compared with control sausages produced using PBF only. The sausages with RBO had significantly lower (p<0.05) moisture content than the control sausages. Sausages made from PBF substituted with 40% RBO showed the lowest cooking loss. Substitution of PBF with RBO had no significant effect on the emulsion stability of pork sausages. All sausages with RBO showed significantly lower (p<0.05) hardness values than control sausages. Sausages with RBO also had significantly higher values (p<0.05) of unsaturated fatty acid and polyunsaturated to saturated fatty acid contents than the controls. RBO substitution had no effect on the flavor intensity of sausages, but it improved the tenderness and produced a softer texture.