Influence of meat exudates on the quality characteristics of fresh and freeze thawed pork英文电子书.pdf

Meat Science 95 (2013) 323–329 Contents lists available at SciVerse ScienceDirect Meat Science journal homepage: www. elsevier. com/ locate/meatsci Influence of meat exudates on the quality characteristics of fresh and freeze-thawed pork Gap-Don Kim a, Eun-Young Jung b, Hyun-Jung Lim b, Han-Sul Yang b, c, Seon-Tea Joo b, c, Jin-Yeon Jeong c,⁎ a Division of Biotechnology, College of Applied Life Sciences, Jeju National University, 66 Jejudaehakro, Jeju 690-756, South Korea b Division of Applied Life Science, Gyeongsang National University, Jinju 660-701, South Korea c Institute of Agriculture Life Science, Gyeongsang National University, Jinju 660-701, South Korea a r t i c l e i n f o a b s t r a c t Article history: The influence of the accumulated exudates released from pork loin of itself on the quality characteristics of fresh Received 11 December 2012 and freeze-thawed pork during cold storage was investigated. Pork loins were divided into four groups (fresh Received in revised form 8 May 2013 pork with exudates, fresh pork without exudates, freeze-thawed pork with exudates and freeze-thawed pork Accepted 10 May 2013 without exudates) and stored at 1.0 °C for 7 days. Exudate amount increased due to freeze-thawing and with storage, and most quality traits such as drip loss, cooking loss, tenderness, lightness, redness, and moisture Keywords: Meat exudates content were affected by freeze-thawing (p b