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Anim Biosci > Accepted Articles
https://doi.org/10.5713/ab.21.0320    [Accepted] Published online August 25, 2021.
Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods
Haeun Kim1  , Koo Bok Chin1,* 
Department of Animal Science, Chonnam National University, Gwangju 61186, Korea
Correspondence:  Koo Bok Chin, Tel: +82-62-530-2121, Fax: +82-62-530-2129, Email: kbchin@chonnam.ac.kr
Received: 16 July 2021   • Revised: 27 July 2021   • Accepted: 20 August 2021
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 (-30ºC and -70ºC) during storage.
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 (EM), warner-Bratzler shear value, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN).
Pre-rigor cured pork loins had higher pH and temperature than post-rigor ones as raw meat (p<0.05). pH values were higher for pre-rigor pork loins than those of post-rigor pork loins (p<0.05). Color values did not different among treatments (p>0.05). No color differences were observed during storage period after cooking (p>0.05). CL (%) of pre-rigor cured pork loins was the lowest when frozen at -70ºC. TBARS and VBN increased from 8 weeks of storage (p<0.05), but no further changed thereafter (p>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.


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 weeks, regardless of a frozen temperature of -30℃ or -70℃ without detrimental effects.
Keywords: Cured Pork Loin; Functional Properties; Pre-rigor; Post-rigor; Reduced-salt

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