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Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Yim, Dong-Gyun | - |
dc.contributor.author | Jo, Cheorun | - |
dc.contributor.author | Mahabbat, Ali | - |
dc.contributor.author | Park, Ji-Young | - |
dc.contributor.author | Lee, Seong-Yun | - |
dc.contributor.author | Nam, Ki-Chang | - |
dc.date.accessioned | 2024-08-08T01:29:00Z | - |
dc.date.available | 2024-08-08T01:29:00Z | - |
dc.date.created | 2019-12-10 | - |
dc.date.created | 2019-12-10 | - |
dc.date.issued | 2019-06 | - |
dc.identifier.citation | Food Science of Animal Resources, Vol.39 No.3, pp.510-519 | - |
dc.identifier.issn | 2636-0772 | - |
dc.identifier.uri | https://hdl.handle.net/10371/206216 | - |
dc.description.abstract | The effect of combined electron-beam irradiation and aging temperature of pork on microbiological and physicochemical properties was investigated. The samples from pork shoulder were irradiated with 0 or 2 kGy, vacuum-packaged, and assigned randomly to an aging temperature (2 degrees C, 10 degrees C, or 25 degrees C) during 8 d. On 4 d of aging at 25., total aerobic bacteria of non-irradiated ones reached 7 Log CFU/g which is no salable levels. Shear force values of irradiated meat after aging for 2 and 4 d at 25 degrees C was lower than those aged at 2 degrees C Irradiated samples at 2 degrees C had lower cooking loss after 2 and 8 d of aging, compared with other aging temperatures. Irradiation did not accelerate 2-thiobarbituric acid reactive substance (TBARS) value when aged up to 4 d. Irradiated samples aged at 10 degrees C and 25 degrees C for 8 d scored significantly higher TBARS values. With an increased aging period, a* and b* in irradiated samples at 2 degrees C slightly increased, but irradiation caused negligible changes in meat color. The highest contents of a desirable nucleotide flavor compounds (inosine-5-phosphate) were observed in pork at 2 degrees C when aged for 4 and 8 d, while the lowest contents were observed at 25 degrees C. Aging in irradiated pork for 8 d at 2 degrees C resulted in optimal condition with improved meat quality and minimal microbiologically negative defect. | - |
dc.language | 영어 | - |
dc.publisher | Korean Society For Food Science Animal Resources | - |
dc.title | Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder | - |
dc.type | Article | - |
dc.identifier.doi | 10.5851/kosfa.2019.e46 | - |
dc.citation.journaltitle | Food Science of Animal Resources | - |
dc.identifier.wosid | 000474477500014 | - |
dc.identifier.scopusid | 2-s2.0-85070874682 | - |
dc.citation.endpage | 519 | - |
dc.citation.number | 3 | - |
dc.citation.startpage | 510 | - |
dc.citation.volume | 39 | - |
dc.identifier.kciid | ART002476094 | - |
dc.description.isOpenAccess | Y | - |
dc.contributor.affiliatedAuthor | Jo, Cheorun | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | ELECTRON-BEAM IRRADIATION | - |
dc.subject.keywordPlus | ESCHERICHIA-COLI O157-H7 | - |
dc.subject.keywordPlus | WATER-HOLDING CAPACITY | - |
dc.subject.keywordPlus | IN-GROUND BEEF | - |
dc.subject.keywordPlus | LIPID OXIDATION | - |
dc.subject.keywordPlus | SENSORY CHARACTERISTICS | - |
dc.subject.keywordPlus | ASCORBIC-ACID | - |
dc.subject.keywordPlus | VOLATILE COMPOUNDS | - |
dc.subject.keywordPlus | COOKED PORK | - |
dc.subject.keywordPlus | MUSCLE-TYPE | - |
dc.subject.keywordAuthor | electron beam irradiation | - |
dc.subject.keywordAuthor | aging temperature | - |
dc.subject.keywordAuthor | pork | - |
dc.subject.keywordAuthor | meat quality | - |
dc.subject.keywordAuthor | nucleotide flavor compounds | - |
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- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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