Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods

Objective: The objective of this study was to evaluate functional properties of reduced-salt pork meat products made of pre-rigor pork loin treated by different freezing temperatures (-30℃ and -70℃) during storage. Methods: Pre-rigor cured pork loin with 1.0% added salt was compared to post-rigor mu...

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Veröffentlicht in:Animal bioscience 2022, Vol.35 (3), p.494-502
Hauptverfasser: Kim, Haeun, Chin, Koo Bok
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description Objective: The objective of this study was to evaluate functional properties of reduced-salt pork meat products made of pre-rigor pork loin treated by different freezing temperatures (-30℃ and -70℃) during storage. Methods: Pre-rigor cured pork loin with 1.0% added salt was compared to post-rigor muscle added with 1.5% salt for pH, color (L*, a*, b*), cooking loss (CL), expressible moisture, warner-Bratzler shear value, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN). Results: Pre-rigor cured pork loins had higher pH and temperature than post-rigor ones as raw meat (p0.05). The CL (%) of pre-rigor cured pork loins was the lowest when frozen at -70℃. The TBARS and VBN increased from 8 weeks of storage (p0.05). Pre-rigor cured pork loins added with 1.0% salt showed similar characteristics to post-rigor pork loins added with 1.5% salt. Conclusion: Cured pork loins could be produced using pre-rigor muscle added with 1/3 of the original salt level (1.5%) and could be stored for up to 4 wks of frozen storage, regardless of a frozen temperature of -30℃ or -70℃ without detrimental effects.
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Methods: Pre-rigor cured pork loin with 1.0% added salt was compared to post-rigor muscle added with 1.5% salt for pH, color (L*, a*, b*), cooking loss (CL), expressible moisture, warner-Bratzler shear value, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN). Results: Pre-rigor cured pork loins had higher pH and temperature than post-rigor ones as raw meat (p&lt;0.05). pH values were higher for pre-rigor pork loins than those of post-rigor pork loins (p&lt;0.05). Color values did not different among treatments (p&gt;0.05). No color differences were observed during storage period after cooking (p&gt;0.05). The CL (%) of pre-rigor cured pork loins was the lowest when frozen at -70℃. The TBARS and VBN increased from 8 weeks of storage (p&lt;0.05), but no further changed thereafter (p&gt;0.05). Pre-rigor cured pork loins added with 1.0% salt showed similar characteristics to post-rigor pork loins added with 1.5% salt. Conclusion: Cured pork loins could be produced using pre-rigor muscle added with 1/3 of the original salt level (1.5%) and could be stored for up to 4 wks of frozen storage, regardless of a frozen temperature of -30℃ or -70℃ without detrimental effects.</description><identifier>ISSN: 2765-0189</identifier><identifier>EISSN: 2765-0235</identifier><language>kor</language><ispartof>Animal bioscience, 2022, Vol.35 (3), p.494-502</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>Kim, Haeun</creatorcontrib><creatorcontrib>Chin, Koo Bok</creatorcontrib><title>Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods</title><title>Animal bioscience</title><addtitle>Animal bioscience</addtitle><description>Objective: The objective of this study was to evaluate functional properties of reduced-salt pork meat products made of pre-rigor pork loin treated by different freezing temperatures (-30℃ and -70℃) during storage. Methods: Pre-rigor cured pork loin with 1.0% added salt was compared to post-rigor muscle added with 1.5% salt for pH, color (L*, a*, b*), cooking loss (CL), expressible moisture, warner-Bratzler shear value, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN). Results: Pre-rigor cured pork loins had higher pH and temperature than post-rigor ones as raw meat (p&lt;0.05). pH values were higher for pre-rigor pork loins than those of post-rigor pork loins (p&lt;0.05). Color values did not different among treatments (p&gt;0.05). No color differences were observed during storage period after cooking (p&gt;0.05). The CL (%) of pre-rigor cured pork loins was the lowest when frozen at -70℃. The TBARS and VBN increased from 8 weeks of storage (p&lt;0.05), but no further changed thereafter (p&gt;0.05). Pre-rigor cured pork loins added with 1.0% salt showed similar characteristics to post-rigor pork loins added with 1.5% salt. Conclusion: Cured pork loins could be produced using pre-rigor muscle added with 1/3 of the original salt level (1.5%) and could be stored for up to 4 wks of frozen storage, regardless of a frozen temperature of -30℃ or -70℃ without detrimental effects.</description><issn>2765-0189</issn><issn>2765-0235</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>JDI</sourceid><recordid>eNqNjLFuAjEQRK0IJBDhH7ahPMn4zgdXoihRFIqkSI-MvYYVxj55TUGUj4-LpE81M08z8yDmatPrRqpWT_78ejvMxJKZjrLrNmrQ22Euvj_Odyab7BmvZE2AMacRcyFkSB4yuptF17AJBeytRhhTvkBIFMEwGO_RlkqPd3BUQ8ZYwGfEL4onKHitZ6bUIZjogEvK5oRQISXHj2LqTWBc_upCrF6eP59emwtxoUN0HA5vu_27kkrJQfa6123X6va_vR9v_FCa</recordid><startdate>2022</startdate><enddate>2022</enddate><creator>Kim, Haeun</creator><creator>Chin, Koo Bok</creator><scope>JDI</scope></search><sort><creationdate>2022</creationdate><title>Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods</title><author>Kim, Haeun ; Chin, Koo Bok</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-kisti_ndsl_JAKO2022090656534353</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>kor</language><creationdate>2022</creationdate><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kim, Haeun</creatorcontrib><creatorcontrib>Chin, Koo Bok</creatorcontrib><collection>KoreaScience</collection><jtitle>Animal bioscience</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kim, Haeun</au><au>Chin, Koo Bok</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods</atitle><jtitle>Animal bioscience</jtitle><addtitle>Animal bioscience</addtitle><date>2022</date><risdate>2022</risdate><volume>35</volume><issue>3</issue><spage>494</spage><epage>502</epage><pages>494-502</pages><issn>2765-0189</issn><eissn>2765-0235</eissn><abstract>Objective: The objective of this study was to evaluate functional properties of reduced-salt pork meat products made of pre-rigor pork loin treated by different freezing temperatures (-30℃ and -70℃) during storage. Methods: Pre-rigor cured pork loin with 1.0% added salt was compared to post-rigor muscle added with 1.5% salt for pH, color (L*, a*, b*), cooking loss (CL), expressible moisture, warner-Bratzler shear value, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN). Results: Pre-rigor cured pork loins had higher pH and temperature than post-rigor ones as raw meat (p&lt;0.05). pH values were higher for pre-rigor pork loins than those of post-rigor pork loins (p&lt;0.05). Color values did not different among treatments (p&gt;0.05). No color differences were observed during storage period after cooking (p&gt;0.05). The CL (%) of pre-rigor cured pork loins was the lowest when frozen at -70℃. The TBARS and VBN increased from 8 weeks of storage (p&lt;0.05), but no further changed thereafter (p&gt;0.05). Pre-rigor cured pork loins added with 1.0% salt showed similar characteristics to post-rigor pork loins added with 1.5% salt. Conclusion: Cured pork loins could be produced using pre-rigor muscle added with 1/3 of the original salt level (1.5%) and could be stored for up to 4 wks of frozen storage, regardless of a frozen temperature of -30℃ or -70℃ without detrimental effects.</abstract><oa>free_for_read</oa></addata></record>
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title Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods
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