돈육 뒷다리 부위의 발골시간이 프레스햄의 품질 특성에미치는 영향
Effect of Deboning Time on Quality Characteristics of Pressed Pork Ham
1
조회
0
다운로드
1
인용
0
참고문헌
초록
돼지 뒷다리 부위의 발골시간이 프레스햄의 품질에 미치는 영향을 알아보고자, 본 실험을 실시하였다. 그 결과, 원료육의 pH는 두 근육 모두 온도체 발골육이 유의적으로(p<0.05) 높았으며, 온도체 발골육 중 SM이 BF 보다 유의적으로(p<0.05) 높은 pH값을 보였다. 표면 육색의 경우 온도체 발골육의 명도(L*) 값이 냉도체 발골육보다 유의적으로(p<0.05) 낮게 나타났으며, 온도체 발골육 중 SM이 BF 보다 유의적으로(p<0.05) 낮은 명도 값을 나타내었다. 또한 온도체 발골육의 근절길이는 냉도체 발골육보다 긴 것으로 나타났다(p<0.05). 제품의 색 및 pH는 유의적인 차이를 보이지 않았지만, 온도체 발골육으로 제조한 프레스햄의 경도에서 냉도체보다 유의적으로(p<0.05) 낮게 나타났다. 또한 전체적인 기호도에서 발골시간에 따른 차이보다는 온도체 발골 및 냉도체 발골육의 SM근육을 이용하여 제조된 프레스햄이 BF 근육보다 높은 기호도를 나타내었다.
Abstract
To investigate the effects of deboning time and muscle type of ham on quality characteristics of cooked press ham, a total of twelve pigs(barrow, 100±5kg) were slaughtered and split in half. The left side ham of carcasses was deboned immediately after slaughter whereas the right side ham was deboned after chilling for 24 hours at 4℃. Each of two muscles(SM; Semimembranosus, BF; Biceps femoris) was used to make a press ham. The pH of hot-boning muscles was significantly(p＜0.05) higher than that of cold- boning muscles, and the pH of SM samples was significantly(p＜0.05) higher than BF samples. Hot-boning muscles showed significantly(p<0.05) longer sarcomere length compared with cold-boning muscles. There was no significant difference in myoglobin(Mb) percentage between SM and BF muscles, but SM samples of hot-boning showed significantly(p<0.05) lower L* value compared to hot-boning BF samples. The lightness(L*) of hot-boning muscles was significantly(p<0.05) lower than that of cold-boning muscles. These results suggested that the dark color of hot-boning samples might be due to not only the high muscle pH but also the long sarcomere length without difference in Mb percentage. Hardness and gumminess of hot-boning press ham were significantly(p<0.05) lower than those of cold-boning samples. These results implied that color and pH of press ham did not affected by deboning time or muscle type of ham. However data suggested that texture and panel test of press ham might be improved by using hot-boned muscle due to long sarcomere length of raw meat.
참고문헌 (25)
- "economic feasibility of hot processing of carcasses", a(ymous) (1980), Kansas State Univ
- "The effects of freezing meat pH and storage temperatures on the formation of white film and tyrosine crystals in dry-cured hams", pp.279~282 (1991)
- "Molecular properties of postmortem muscle Isometric tension development and decline in bovine", pp.289~299 (1972)
- "Use of electrical stimulation for hot boning of meat Advances in meat research" (1985), AVI Publishing Co Inc
- "Comparison of methods for measuring sarcomere length in beef semitendinosus muscle", pp.261~266 (1980)
- "Effect of rigor temperature on muscle shortening and tenderization of restrained and unrestrained beef M. longissmus thiracicus et lumborumEffect of rigor temperature on muscle shortening and tenderization of restrained and unrestrained beef M. longissmus thiracicus et lumborum", 51, pp.61~72 (1999)
- "Effect of rigor temperature and frozen storage on functional properties of hot-boned manufacturing beef", 49, pp.233~247 (1999)
- "Study of the physicochemical and characteristics of dry- cured hams in three pig genetic types", 70, pp.526~530 (1996)
- "The influence of high temperature type of muscle and electrical stimulation on the course of rigor ageing and tenderness of beef muscles", pp.119~141 (1993)
- "Influence of different chilling conditions on hot-boned pork", pp.766~768 (1986)
- "Elevated plasma corticosterone concentrations influence the onset of rigor mortis and meat color in broilers", 77, pp.322~328 (1998)
- "Calpastatin-based methods for predicting meat tenderness", pp.395~412 (1995)
- "Degree of muscular contrac- tion as a factor in tenderness of beef", pp.304~307 (1960)
- "A cold shortening effect in beef muscles", pp.787~793 (1963)
- "Effect of early post- mortem cooling on temperature, pH fall and meat quality in pigs", 50, pp.175~189 (1998)
- "Studies in meat tenderness The effects of cold shortening on toughness", pp.450~459 (1966)
- "Effect of post- mortem storage temperatures on isometic tension glycogen and glucose-6-phosphate for elected bovine muscles", pp.201~213 (1980)
- "salt and chopping temperature effects on cooking yield and acceptability of emulsion-type pork sausage", pp.1255~1257 (1990)
- "The influence of low temperature type of muscle and electrical stimulation on the course of rigor ageing and tenderness of beef muscles", pp.115~131 (1994)
- "Tenderness of pork m. longissimus thoracis et lumborum after accelerated boning. Part Ⅰ. Effect of temperature conditioning", 61, pp.205~214 (2002)
- "SAS", STAT Software for PC, 1997, ~[DOI]
- "Causes for variation in pork quality", 46, pp.319~327 (1997)
- "Effect of time of deboning and sample size on drip loss of pork", 52, pp.151~156 (1999)
- "The extraction of heam pigments from fresh meat", pp.5~80 (1979)
- "The extraction of heam pigments from fresh meat", pp.5~80 (1979)