• Food Science of Animal Resources
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• v.29 no.2
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• pp.203-212
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• 2009

The aim of this study was to evaluate the effect of kimchi powder levels (0, 1, 2, and 3%) and pork skin (5%) on the quality characteristics of liver sausages. The additions of the kimchi powder and pork skin improved the color, cooking yield, and sensory properties of the sausages. The addition of the pork skin and increasing concentrations of the kimchi powder significantly increased cooking yields. The moisture and protein contents of the sausages made with kimchi powder and pork skin were higher than those of the control (p<0.05). Due to the low pH of the kimchi powder, the pH values of the batter and sausages with added kimchi powder were lower than those of the treatment without kimchi powder (p<0.05). The control had the lowest hardness, gumminess, and chewiness values (p<0.05). For the sensory attributes of the samples, color, flavor, juiciness, and overall acceptability were higher in the treatments made with kimchi powder than in the treatments without kimchi powder, in which the treatment with 2% kimchi powder had the highest overall acceptability (p<0.05). In conclusion, the additions of kimchi powder and pork skin improved the quality characteristics of liver sausages.

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

• Food Science of Animal Resources
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• v.24 no.4
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• pp.342-348
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• 2004

To evaluate the sensory characteristics of domestic or imported chilled and frozen pork butts, six samples were purchased and investigated. Sixty panels of sensory evaluation were consisted of six groups by sex and age. In the appearance test, many panels preferred the domestic frozen butt A obtained good scores in fat color and fat attachment (p<0.001). In the age group, the 20's consumer preferred the domestic chilled pork butt of A company, whereas the 30's and 40's consumers preferred the imported frozen butt of A company. According to the results from the triangle test, the combinations of domestic frozen butt B and imported frozen butt A was the most significantly distinguished among the pairs of raw and cooked butts.

• Food Science of Animal Resources
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• v.36 no.2
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• pp.152-158
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• 2016

This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of salts. The pH of raw and cooked cured pork loin with added bamboo salt was higher that of other salt treatments. However, the cooking loss, and Warner-Bratzler shear force of cured pork loin with added refined salt was lower than those of solar and bamboo salt pork loins cured. The flavor and overall acceptability scores of treatments with refined salt was higher than those of solar and bamboo salt treatments. The unique flavor of bamboo salt can render it as a functional material for marinating meat products. In addition, the results of this study reveal potential use of bamboo salt in meat curing.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.7
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• pp.1027-1035
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• 2019

Objective: The aim of this study was to investigate the effects of aged garlic powder (AGP) on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat (RTE) pork patties. Methods: There were five treatment groups: a control; 1% fresh garlic powder (T1); 0.5%, 1%, and 2% AGP (T2, T3, and T4). Pork patties with vacuum packaging were roasted at $71^{\circ}C$ for core temperature, stored at $4^{\circ}C$ for 14 d, and then reheated for 1 min using a microwave. Results: The AGP groups showed a lower the level of lipid oxidation and higher thiol contents than the control and T1. The pH value of the control increased whereas that of aged garlic groups decreased after re-heating process. In addition, the redness significantly increased with increasing level of AGP whereas the redness of the control and T1 decreased after reheating process. T4 added patties improved textural and sensory properties compared to the control. Conclusion: The results of this study suggest that AGP addition to RTE pork patties can improve their sensory characteristics and oxidative stability.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.581-586
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• 2013

The objective of this study was to investigate the effects of supercritical carbon dioxide (SC-$CO_2$) treatment on meat quality and sensory evaluation of marinated pork. Meat marinated in two traditional Korean marinades, soy sauce and hot-pepper paste, and raw marinated meat were then treated with 7.4, 12.2, or 15.2 MPa $CO_2$ at $31.1^{\circ}C$for 10 min. The SC-$CO_2$ treatments had no effect on the meat pH (p>0.05) or Warner-Bratzler shear force (p>0.05). There was no significant difference (p>0.05) in the total loss (sum of treatment loss and cooking loss) between the control and SC-$CO_2$ treated samples at 15.2 MPa (soy sauce marinated pork: 21.78 vs. 18.97%; hot-pepper marinated pork: 21.61 vs. 18.01%). After the SC-$CO_2$ treatment, lighter surface colors were observed in the treatment samples compared to those of the control samples (p< 0.001). However, tasting panelists were unable to distinguish a difference in color or in overall acceptability of the control and treatment (p>0.05). In the case of soy sauce marinated pork, when SC-$CO_2$ applied at 15.2 MPa and $31.1^{\circ}C$for 10 min, treatment samples showed a tenderer meat than the control samples. Therefore, the SC-$CO_2$ treatment conditions had no adverse effects on the sensory quality characteristics of the marinated meat products.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.193-199
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• 2014

The purpose of the study was to investigate the quality characteristics and sensory properties of fresh and boiling pork shoulder at different feed ration of zeolite (0, 0.5, 1.0 and 2.0%). All of the dietary zeolite groups had significantly higher pH than the control; 0.5% zeolite (6.14) had the highest pH. Cooking loss was significantly higher in the control compared to other treatments; further, the loss, increased as the feed ratio of zeolite addition increased. The cooking loss of fresh pork shoulder fed with 0.5% zeolite (22.47%) was significantly lower than other treatments. The dissolution crude lipid of 0.5% zeolite was the lowest, but was not significant. In the Hunter's color value of fresh pork shoulder, the L and a values were significantly higher in 0.5% zeolite compared to other treatments, whereas the b value was significantly higher in 2.0% zeolite. In the Hunter's color value of boiling pork shoulder, the L and b values with 0.5% zeolite were significantly higher compared to other treatments; however, the a value was not significantly different between groups. The hardness, springiness, cohesiveness, gumminess and chewiness of fresh pork shoulder were significantly increased as the feed ration of zeolite increased. These properties, except for springiness in boiling pork shoulder were significantly increased as the feed ration of zeolite increased. Furthermore, sensory characteristics of color, taste, flavor, appearance and overall preference were significantly higher in boiling pork shoulder with 0.5% zeolite compared to other treatments. Also, texture preference, which was decreased as the feed ratio of zeolite increased, was higher in the control compared to other treatments. In conclusion, the quality characteristics and sensory properties of pork shoulder meat were enhanced with the dietary supplementation of zeolite.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.504-511
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• 2012

The effects of the addition of wheat fiber on physico-chemical properties and sensory characteristics of pork loin cutlets were investigated to develop pork loin cutlets formulated with different concentrations of wheat fiber (0, 1, 2, 3, and 4%). The moisture content, ash content, pH, and lightness of pork loin cutlets increased with increasing wheat fiber levels (p<0.05). However, the fat content, calorie, redness, hardness, cohesiveness, gumminess, and chewiness decreased with increasing wheat fiber levels (p<0.05). The protein content, yellowness, and springiness of pork loin cutlets did not show significant difference (p>0.05). The sensory evaluation shows the greatest overall acceptability was ranked at the pork loin cutlets added with wheat fiber at 3%. Pork loin cutlets with added wheat fiber could be commercially acceptable meat products, and can be improved quality characteristics. The best results were obtained for pork loin cutlets with addition of 3% wheat fiber.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.321-326
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• 2003

The objectives of this study were to develop restructured meat products(RMPs) using a transgluta-minase(TGase) and to improve the textural characteristics of RMPs manufactured with pale, soft, exudative(PSE) pork hams. The pH values of RMPs with PSE and normal pork were 5.94 and 6.07, respectively, and their water activity value was approximately 0.981. The RMPs had 70∼72％ moisture, 4∼5％ fat, 19∼20％ protein, and approximately 3％ ash contents. No differences in pH, water activity, chemical composition, and hunter color values were observed between RMPs manufactured with normal and PSE pork(p＞0.05). However, RMPs containing PSE pork hams had higher drip loss(％)(p＞0.05) than those with normal pork hams after 10 days of refrigerated storage. Although no differences were observed in the texture profile analysis(TPA) hardness and sensory evaluation, RMPs with PSE pork hams tended to have more pores and lower binding capacity those with normal pork. This result indicated that additional substrates or longer tumbling time(＞4 hr) for the manufacture of RMPs containing PSE pork were required for the products to have similar palatability to those with normal pork.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.846-852
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• 2007

The objective of this study was to compare the physical and sensory characteristics of pork from Korean native black pigs ($78{\pm}7kg$, female) to the pork of crossbred black pigs ($115{\pm}5kg$, female), both of which were reared for the same period on Jeju Island. The Korean native black pig showed a lower $L^*$ value (lightness) and higher $a^*$-(redness) and $b^*$-values (yellowness) than the crossbred black pig. There were no statistically meaningful differences between the two pigs' loins, hams and bellies of the two breeds of pig in terms of water holding capacity, thawing loss, cooking loss, myofibrillar protein extract, and fragmentation index. The crossbred black pigs showed greater significant differences among the physical characteristics of each part, as compared to the Korean native black pigs. The cooked meat of the Korean native black pig had superior hardness to that of the crossbred black pig, whereas the raw meat had a lower hardness, chewiness, and shear force value. Finally, there was no significant difference between the two pigs in terms of palatability.