scholarly journals Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin Ham

2019 ◽  
Vol 39 (2) ◽  
pp. 345-353 ◽  
Author(s):  
Juhui Choe ◽  
Hack-Youn Kim
Keyword(s):  
Quality Characteristics ◽  
Pork Loin

Quality characteristics of pork loin cured with green nitrite source and some organic acids

Meat Science ◽  
2019 ◽  
Vol 152 ◽  
pp. 141-145 ◽  
Author(s):  
Tae-Kyung Kim ◽  
Ko-Eun Hwang ◽  
Mi-Ai Lee ◽  
Hyun-Dong Paik ◽  
Young-Boong Kim ◽  
...  
Keyword(s):  
Organic Acids ◽  
Quality Characteristics ◽  
Pork Loin

scholarly journals Relationships between Early Postmortem and Aged Pork Loin Quality Characteristics of Barrows and Gilts

2017 ◽  
Vol 1 (3) ◽  
pp. 74-74
Author(s):  
J. Lowell ◽  
M. Overholt ◽  
B. Harsh ◽  
C. Stahl ◽  
A. Dilger ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Pork Loin ◽  
Early Postmortem

scholarly journals Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin

2018 ◽  
Vol 38 (5) ◽  
pp. 970-980 ◽  
Author(s):  
Tae-Kyung Kim ◽  
Ko-Eun Hwang ◽  
Young-Boong Kim ◽  
Ki-Hong Jeon ◽  
Kyoung-Hoan Leem ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Cooking Methods ◽  
Pork Loin

scholarly journals Effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cuts

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Alessandra F. Rosa ◽  
Mirele D. Poleti ◽  
Julio C.C. Balieiro ◽  
Marcelo C. César ◽  
Paulo J.A. Sobral
Keyword(s):  
Storage Time ◽  
Quality Characteristics ◽  
Point Of View ◽  
Modified Atmosphere ◽  
Refrigerated Storage ◽  
Significant Treatment ◽  
Modified Atmospheres ◽  
Life Traits ◽  
Pork Loin ◽  
Tbars Values

The objective of this research was to study the effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cuts. Cuts of pork loin were packaged in trays, covered with poly(vinyl chloride) film. The trays were placed in a masterpack (MP), containing three gas compositions:  A) 75% O2 : 25% CO2, B) 50% O2 : 50% CO2 or C) 100% CO2, and stored at 2 °C. Samples were taken after 1, 8, 15, and 22 days of storage, and evaluated for numerous shelf life traits. The development of Psychrotrophic aerobic bacteria and Pseudomonas spp. was found from the 15th day of storage. There was a significant treatment effect for some of the considered parameters, such as pH (P < 0.05) and color [L* (P < 0.07), a* (P < 0.07) and b* (P < 0.01)]. There was a significant interaction (P < 0.01) for the TBARS values. It can be concluded, from the microbiological point of view, that the use of modified atmospheres containing 25% to 100% CO2 promotes the conservation of meat for up to 15 days of storage under refrigeration. From the point of view of color, atmospheres containing 75% O2 : 25% CO2 and 50% O2 : 50% CO2 ensure the color of packaged pork meat when stored at 2 °C for up to 15 days. From the point of view of lipid oxidation, packages with 100% CO2 are recommended for storage periods of more than 15 days, whereas those with 75% O2 : 25% CO2 are recommended for storage periods of up to 8 days.

scholarly journals Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin

2019 ◽  
Vol 32 (12) ◽  
pp. 1933-1941 ◽  
Author(s):  
Tae-Kyung Kim ◽  
Ko-Eun Hwang ◽  
Dong-Heon Song ◽  
Youn-Kyung Ham ◽  
Young-Boong Kim ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Swiss Chard ◽  
Pork Loin

Influence of on-farm production practices on sensory and technological quality characteristics of pork loin

Meat Science ◽  
2014 ◽  
Vol 96 (1) ◽  
pp. 315-320 ◽  
Author(s):  
D.A. Omana ◽  
E. Goddard ◽  
G.S. Plastow ◽  
J. Janz ◽  
L. Ma ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Farm Production ◽  
Technological Quality ◽  
Pork Loin ◽  
Production Practices ◽  
On Farm
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