• Journal of Animal Science and Technology
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• 제63권4호
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• pp.884-891
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• 2021

The study aimed to evaluate pork loin quality after short-term (ten-day) storage in a supercooling refrigerator. Pork loin samples were stored for 10 days in a traditional refrigerator (control) and a commercially available supercooling refrigerator (SC). Pork quality measurements included meat pH, meat color, water holding capacity (drip loss and cooking loss), tenderness (hardness), and a sensory evaluation. Temperature changes of 0.45 ± 0.2℃ and 0.02 ± 0.25℃ occurred in the control and the SC, respectively, during 10 days of storage. The temperature in the SC chamber did not remain below freezing point, failing to meet expectations. Regarding the pork quality measurements, only the drip losses in the control and the SC were significantly different (4.45% vs. 2.59%, p < 0.01) after 10 days of storage. There were no significant differences between the two types of refrigerator in terms of the other measurements. Additionally, the overall acceptability of the pork loin did not vary significantly between the control and the SC when the sensory evaluation was performed. Therefore, a commercial SC could prove beneficial in terms of water holding capacity during the short-term storage of meat. Further research should be performed to evaluate quality changes that occur during long-term storage of meat in SC s and evaluate a wide range of meat, such as beef and chicken.

• Agricultural and Biosystems Engineering
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• 제7권1호
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• pp.1-7
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• 2006

A need exists to monitor and control the localized high temperatures often experienced in solar grain dryers, which result in grain cracking, reduced germination and loss of cooking quality. A verified finite element model would be a useful to monitor and control the drying process. This study examined the feasibility of the finite element method (FEM) to predict temperature distribution in solar grain dryers. To achieve this, an indirect solar grain dryer system was developed. It consisted of a solar collector, plenum and drying chambers, and an electric fan. The system was used to acquire the necessary input and output data for the finite element model. The input data comprised ambient and plenum chamber temperatures, prevailing wind velocities, thermal conductivities of air, grain and dryer wall, and node locations in the xy-plane. The outputs were temperature at the different nodes, and these were compared with measured values. The ${\pm}5%$ residual error interval employed in the analysis yielded an overall prediction performance level of 83.3% for temperature distribution in the dryer. Satisfactory prediction levels were also attained for the lateral (61.5-96.2%) and vertical (73.1-92.3%) directions of grain drying. These results demonstrate that it is feasible to use a two-dimensional (2-D) finite element model to predict temperature distribution in a grain solar dryer. Consequently, the method offers considerable advantage over experimental approaches as it reduces time requirements and the need for expensive measuring equipment, and it also yields relatively accurate results.

• 농업과학연구
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• 제42권1호
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• pp.37-46
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• 2015

This study was carried out to determine the effect of storage condition, such as temperature and relative humidity (RH), on the change of sensory properties and free fatty acid composition of pre-packed Hanwoo loin (Musculus longissimus) until $21^{st}$ day of storage. The Hanwoo loin was sliced in $1.0{\pm}0.2cm$ thickness and each of the sliced pieces was packed in a foamed polystyrene tray with linear low-density polyethylene (LLD-PE) film to simulate the pre-packed Hanwoo loin sold in retail market, then stored in home-style refrigerator (Con; $5^{\circ}C$, 17%RH), and temperature and RH controled chambers (T1; $5^{\circ}C$, 55%RH, T2; $5^{\circ}C$, 85%RH, and T3; $-1^{\circ}C$, 99%RH), respectively. The sensory characteristics of pre-packed Hanwoo loin during storage in different conditions were measured on raw or after cooking. After 21 days of storage, the loin stored in T3 showed significantly high color and acceptability scores ($7.46{\pm}1.07$, $7.06{\pm}1.36$, respectively) on raw loin, and flavor and acceptability scores ($7.16{\pm}0.90$, $6.90{\pm}0.92$, respectively) on cooked loin than those of others (p<0.05). The concentration of 12 fatty acids of pre-packed Hanwoo loin during storage in different conditions were analysed. The concentration of oleic acid (C18:1, $39.92{\pm}3.22%$), palmitic acid (C16:0, $28.20{\pm}2.42%$), and stearic acid (C18:0, $12.59{\pm}2.79%$) was high in Hanwoo loin on $1^{st}$ day of storage. The concentration of palmitic acid of Hanwoo loin stored in T2 was increased significantly after $4^{th}$ day of storage (p<0.05), and the concentration of myristic acid(C14:0) of Hanwoo loin stored in treated chamber (T1 to T3) was significantly higher than Con after $14^{th}$ day of storage (p<0.05). The concentration of linolenic acid (C18:3) of Hanwoo loin was decreased significantly after $4^{th}$ day of storage in all tested storage conditions (p<0.05). However, there was no significant or consistent change in the concentration of oleic acid (C18:1) during storage period in every Hanwoo loin stored in tested conditions. Although, the concentration of total monounsaturated fatty acids (MUFA) was decreased in Con and T2 (p<0.05), there was no consistent change in the monounsaturated fatty acids to saturated fatty acids ratio (MUFA/SFA) during storage period (p>0.05). From those results, it was considered that storage condition affects on the sensory acceptability and fatty acid composition of pre-packed Hanwoo loin as storage period was increased.