전기전도도 기준에 의한 PSE육과 정상육의 육질 및 도체 특성에 관한 연구
The two hundreds and twenty two pork carcasses from commercial breed were tested to compare technical quality characteristics and relationships with meat quality parameters between PSE and normal pork classified buy 24hr postmortem conductivity($C_u$). In characteristics of PSE and normal pork by $C...
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| Veröffentlicht in: | Korean journal for food science of animal resources 1998, Vol.18 (3), p.248-254 |
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| container_title | Korean journal for food science of animal resources |
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| creator | 김동훈 이무하 이제룡 박범영 유영모 이종문 김용곤 |
| description | The two hundreds and twenty two pork carcasses from commercial breed were tested to compare technical quality characteristics and relationships with meat quality parameters between PSE and normal pork classified buy 24hr postmortem conductivity($C_u$). In characteristics of PSE and normal pork by $C_u$ value, highly significant differences were found in NPPC color scale and CIE L*(p＜0.001), moderately significant differences in $C_3$ and cooking loss(p＜0.01), and significant differences were in $C_6$, CIE b*, WHC and juiciness(p＜0.05). In correlation coefficients between $C_u$ and other meat quality determining factors, $C_u$ was poorly related with $pH_1$($R^2$=0.28, p |
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In characteristics of PSE and normal pork by $C_u$ value, highly significant differences were found in NPPC color scale and CIE L*(p＜0.001), moderately significant differences in $C_3$ and cooking loss(p＜0.01), and significant differences were in $C_6$, CIE b*, WHC and juiciness(p＜0.05). In correlation coefficients between $C_u$ and other meat quality determining factors, $C_u$ was poorly related with $pH_1$($R^2$=0.28, p<0.001), CIE a*($R^2$=0.14, p＜0.05), b*($R^2$=0.28, p＜0.01) and cooking loss($R^2$=0.26, p＜0.01). Also, relatively low correlation coefficients were observed in $pH_u$($R^2$=0.32, p＜0.001), WHC($R^2$=0.39, p＜0.001) and juiciness($R^2$=0.41, p＜0.001). Moderately high coefficients were found in NPPC color scale($R^2$=0.59, p＜0.001) and CIE L*($R^2$=0.58, p＜0.001).</description><identifier>ISSN: 1225-8563</identifier><identifier>EISSN: 2234-246X</identifier><language>kor</language><ispartof>Korean journal for food science of animal resources, 1998, Vol.18 (3), p.248-254</ispartof><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,314,780,784,885,4024</link.rule.ids></links><search><creatorcontrib>김동훈</creatorcontrib><creatorcontrib>이무하</creatorcontrib><creatorcontrib>이제룡</creatorcontrib><creatorcontrib>박범영</creatorcontrib><creatorcontrib>유영모</creatorcontrib><creatorcontrib>이종문</creatorcontrib><creatorcontrib>김용곤</creatorcontrib><title>전기전도도 기준에 의한 PSE육과 정상육의 육질 및 도체 특성에 관한 연구</title><title>Korean journal for food science of animal resources</title><addtitle>한국축산식품학회지</addtitle><description>The two hundreds and twenty two pork carcasses from commercial breed were tested to compare technical quality characteristics and relationships with meat quality parameters between PSE and normal pork classified buy 24hr postmortem conductivity($C_u$). 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In characteristics of PSE and normal pork by $C_u$ value, highly significant differences were found in NPPC color scale and CIE L*(p＜0.001), moderately significant differences in $C_3$ and cooking loss(p＜0.01), and significant differences were in $C_6$, CIE b*, WHC and juiciness(p＜0.05). In correlation coefficients between $C_u$ and other meat quality determining factors, $C_u$ was poorly related with $pH_1$($R^2$=0.28, p<0.001), CIE a*($R^2$=0.14, p＜0.05), b*($R^2$=0.28, p＜0.01) and cooking loss($R^2$=0.26, p＜0.01). Also, relatively low correlation coefficients were observed in $pH_u$($R^2$=0.32, p＜0.001), WHC($R^2$=0.39, p＜0.001) and juiciness($R^2$=0.41, p＜0.001). Moderately high coefficients were found in NPPC color scale($R^2$=0.59, p＜0.001) and CIE L*($R^2$=0.58, p＜0.001).</abstract><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Korean journal for food science of animal resources, 1998, Vol.18 (3), p.248-254 |
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| language | kor |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| title | 전기전도도 기준에 의한 PSE육과 정상육의 육질 및 도체 특성에 관한 연구 |
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