Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin
This study investigated the effect of pig breeds on the quality characteristics of dry-cured loins according to the processing stage. Physicochemical properties of 20 drycured processed loins with the different pig breeds [Berkshire vs Landrace×Yorkshire×Duroc (LYD; n=10)] and different processing s...
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| Veröffentlicht in: | Food science of animal resources 2021-05, Vol.41 (3), p.402-415 |
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| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | kor |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | This study investigated the effect of pig breeds on the quality characteristics of dry-cured loins according to the processing stage. Physicochemical properties of 20 drycured processed loins with the different pig breeds [Berkshire vs Landrace×Yorkshire×Duroc (LYD; n=10)] and different processing stages (raw, curing, dry-ripened 15 day and 30 day) were analyzed. The pig breed influenced moisture content and pH with values of 59% and 53%, and 6.17 and 5.94, for Berkshire and LYD, respectively, on day 30. Dry-cured loins made with Berkshire showed higher hardness and lower cohesiveness than that of the LYD (p |
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| ISSN: | 2636-0772 2636-0780 |