• Food Science of Animal Resources
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• v.22 no.2
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• pp.151-157
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• 2002

The Korean fresh pork loins in vacuum packaged were obtained from three different Korean export companies and investigated for their proximate composition and physico-chemical characteristics. The fresh pork loins were stored at 2$^{\circ}C$ for 50 days and analyzed with an interval of 5∼10 days. In proximate analyses, the moisture contents of pork loins from the company I were higher, the protein contents from the company II were higher, and fat contents from the companies II and III were higher compared to those from the other companies. The pH of loins increased as storage period increased. The shear value of loins from company II showed significantly lower level and tended to decrease during storage. However, the water holding capacity and the purge loss of loins from company II increased during storage periods.

• Food Science of Animal Resources
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• v.22 no.2
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• pp.158-163
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• 2002

The Korean fresh pork loins in vacuum packaged were obtained from three different Korean export companies and investigated for meat color, TBARS(thiobarbituric acid reactive substance) and VBN(volatile basic nitrogen). The fresh pork loins were stored at 2$^{\circ}C$ for 50 days and analyzed with an interval of 5~10 days. The L* values of meat from the company II and III were relatively higher than those from the company I. The L* values of loins from the companies II and III were increased until 35 days of storage and decreased after that period. The TBARS values were increased as the storage time increased for meat from all companies. Although the TBARS values of all loins were similar at the beginning stage of storage, those from the companies II and III were higher than loins from the company I after 40 days of storage. There were no significant difference in VBN among loins from three companies during the storage.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.1
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• pp.96-99
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• 2003

The objective of this study was to evaluate the effects of various organic acids on microbial characteristics and Salmonella typhimurium in pork loins. Fresh pork loins were sprayed with various organic acids such as lactic acid, citric acid and acetic acid at various concentrations (0.5, 1, 1.5 and 2%). After spraying, the samples were packaged by HDPE film under air and stored at $4^{\circ}C$ for 14 days, and analyzed. Microbial deterioration of pork loins during the aerobic cold storage was delayed by organic acid spray. The bactericidal effect of acids increased with the increasing concentration. However, the inhibitory activity of organic acids during the storage varied with the kinds and concentrations of the acids. As for total plate counts, acetic acid was found to have the highest bactericidal activity, whereas citric acid was found to be the most inhibitory for coliform and S. typhimurium.

• Food Science of Animal Resources
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• v.37 no.6
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• pp.898-905
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• 2017

Enhanced meat is defined as fresh meat that has been minimally processed to improve quality and consistency. The present work investigated the quality of enhanced pork loins manufactured with the extract of red perilla leaves (ERP). ERP was prepared by the aqueous extraction of red perilla leaves followed by lyophilization. Enhanced pork loins were produced by injecting brine (15% v/w). The treatments consisted of a control (brine containing no ERP), ERP 0.2 (brine containing ERP at a concentration of 2 g/kg of pork loin), and ERP 0.4 (brine containing ERP at a concentration of 4 g/kg of pork loin). The enhanced pork loins were stored at $4^{\circ}C$ for 7 d, and its quality parameters were investigated. Addition of ERP decreased the $L^*$-value and increased the $a^*$- and $b^*$-values of enhanced pork loins compared to those of the control group at all storage intervals (p<0.05). A significantly lower pH than that of the control was found in ERP 0.4 after 7 d of storage. The malondialdehyde contents of the cooked pork loins were significantly lower in ERP 0.2 and ERP 0.4 than in those of the control after 4 and 7 d of storage (p<0.05). While ERP 0.4 received relatively low scores in taste, flavor, and overall acceptability of the cooked pork loins (p<0.05), no significant differences were found between the control and ERP 0.2. Enhanced pork loins can be produced using ERP to improve their oxidative stability.

• Journal of Food Hygiene and Safety
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• v.22 no.1
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• pp.57-62
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• 2007

Microbiological, pH, and sensory evaluations on pork tender-loins treated with potassium sorbate (PS) during storage at $4^{\circ}C$ were assessed. Treatments of 0.5-2.0% PS for 10 min effectively (P < 0.05) inhibited the growth of aerobic plate counts (APC) and gram-negative bacterial counts (GNC) compared to those of controls for 9 days at $4^{\circ}C$, respectively. Results of this investigation demonstrate that antimicrobial activity on APC and GNC in all treatments enhanced by increasing concentrations of PS during storage at $4^{\circ}C$. pH values of pork tender-loins treated with PS gradually increased by storage of 6 days at $4^{\circ}C$. Sensory data showed that 0.5-1.0% PS treatments were quite close in odor and appearance compared to fresh controls. Results indicated that pork tender-loins treated with 1.0% PS for 10 min could extend shelf-life to 9 days during refrigerated storage at $4^{\circ}C$ without adversely affecting sensory quality.

• Food Science of Animal Resources
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• v.39 no.6
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• pp.1008-1014
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• 2019

This study investigated the effects of pressure-mediated protein changes on the ice nucleation temperature of pork loins. To variate chemical state of meat proteins, pork loin was pressurized at varying pressure levels (100-500 MPa) for 3 min, and moisture content, expressible moisture (EM) and differential scanning calorimetry (DSC) were analyzed. Although, all treatments showed similar moisture content, EM and degree of protein unfolding of pork loin showed different features as of 300 MPa. At moderate pressure treatments (100-200 MPa), all protein fractions were detected in DSC experiments, and pork loin had lower EM than control (p<0.05). Meanwhile, myosin and actin of pork loin treated at greater than 300 MPa were completely unfolded, and the treatments showed high EM compared to control (p<0.05). Unfolding of meat proteins was a factor suppressing ice nucleation, and the ice nucleation temperature tended to decrease with increasing applied pressure level. The ice nucleation characteristics of pressurized pork loin exhibited a potential application in freezing storage of pressurized meat with less tissue damage comparing to freeze fresh meat, and further exploration regarding the quality change after freezing of fresh and pressurized meat was warranted.

• Food Science and Preservation
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• v.24 no.2
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• pp.168-180
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• 2017

This study was performed to determine the rapid thawing method for reducing the thawing time of frozen pork loins and to examine the effects of supercooling on the microbiological, physicochemical, and sensory qualities of fresh and frozen-thawed pork during storage at -1.5, 4, and $15^{\circ}C$. Forced-air thawing at $4^{\circ}C$ was the most time-consuming process, whereas radio frequency thawing time was the shortest by dielectric heating. The supercooling storage temperature was chosen to be $-1.5^{\circ}C$ because microstructural damages were not observed in the pork sample after cooling at $-1.5^{\circ}C$ for 24 h. Fresh or frozen-thawed pork loins stored at $-1.5^{\circ}C$ had lower drip loss and total volatile base nitrogen, thiobarbituric acid-reactive substance, and Hunter b* levels than loins stored at 4 and $15^{\circ}C$. In addition, the least degree of increase in preexisting microorganisms counts of the fresh or frozen-thawed pork loin samples was obtained during supercooled storage at $-1.5^{\circ}C$. Sensory quality results of fresh and frozen-thawed pork loin samples stored at $-1.5^{\circ}C$ showed higher scores than the samples stored at 4 and $15^{\circ}C$. These data indicate that supercooling at $-1.5^{\circ}C$ in the meat processing industry would be effective for maintaining the quality of pork meats without ice crystal nucleation and formation.

• Journal of Animal Science and Technology
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• v.44 no.3
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• pp.351-360
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• 2002

The Korean fresh pork loins in vacuum packaged were obtained from three different Korean export companies and investigated for microbiological and sensory properties. The fresh pork loins were stored at 2$^{\circ}C$ for 50 days and analyzed with an interval of 5$\sim$10 days. The results were as follows: The overall numbers of total plate counts and coliform bacteria were higher in swab method than in meat sampling method. The total plate counts in the loins from the company I were maintained low levels ($\prec$10$^5$ cfu/$cm^2$ or $\prec$10$^5$ cfu/g) for entire storage periods(50 days at 2$^{\circ}C$), whereas the loins from the company III had high levels when they were compared to the domestic standard for the allowance limit. The samples from the company III showed that total plate counts were over 106 after about 30 days when determined by meat sampling method and total plate counts were over 106 after 15 days when determined by swab method. The overall numbers of coliform bacteria were also significantly lowest in the samples from the company I, whereas they were highest in the company III. Therefore, all meat companies will have to make an effort to prevent bacterial contamination in each stage such as slaughtering, marketing and consumer in order to ensure the production of safe meat and the extension of shelf-life. For fresh products, scores of intramuscular fat were higher in samples form the companies II and III than those from the company I when visibly evaluated with the standard. There were no significant differences in scores of meat color, drip and fresh meat flavor. However, the samples from the company I had the lowest score of off-flavor and highest score of overall acceptability. For cooked products, there were no significant differences in meat flavor, off-flavor, juiciness and overall acceptability.

• Food Science of Animal Resources
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• v.21 no.3
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• pp.235-245
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• 2001

This study was conducted to evaluate the usefulness of Second-Heat-Seal film(SHS) as an alternative material to PVDC/EVA shrink film(VSP) being currently used by domestic meat packer for vacuum-packaging of fresh meat. The samples from pork loin and beef striploin and round were stored at 2$^{circ}C$ for 5 weeks and measured for the changes of microbial counts, color, pH, volatile basic nitrogen(VBN), purge loss and sensory parameters. The pork loins packed with SHS showed higher spermine contents during the whole storage period at 2$^{circ}C$, and lower counts in total microbes and lactic acid bacteria after 28 days storage at 2$^{circ}C$ than those packed with SHS tended to be lower than those packed with VSP over the storage time. Nevertheless, no significant differences were observed between two packaging treatments in the other quality parameters evaluated. It is therefore concluded that SHS film might have a possibility to substitute for VSP film for vacuum-packaging of fresh meat at least from a materials point of view.

• Journal of Animal Science and Technology
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• v.44 no.4
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• pp.443-452
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• 2002

The objective of this study was to evaluate the effects of concentration(0, 0.5, 1, 1.5 and 2%)of lactic, citric and acetic acid on chemical and sensory characteristics of fresh pork loins. The pork loins were sprayed with organic acid by a hand sprayer for 15 sec at 30$^{\circ}C$, packaged under air and stored for 14 days at 4$^{\circ}C$ and then during the storage time analyzed for VBN, TBARS, color and sensory property. All treated loins showed lower(p<0.05) VBN and TBARS values than the control's. Two percents of organic acid was the most efficient than the rest of treatments(p<0.05). All of pork loins that were sprayed with organic acids had higher CIE L*value(p<0.05) during storage. However, on 14th day, L* value of meat treated with lactic and acetic acid in 1.5 and 2% concentrations was not different from that of initial fresh loins(0 days). According to the results of sensory test, lactic acid, citric acid and acetic acid did not affected bloody and off-flavor of the meat for one day at 4$^{\circ}C$. While the acetic acid spraying resulted in the strong sour flavor of meat after one day.