earticle

논문검색

Comparison of Postmortem Meat Quality and Consumer Sensory Characteristic Evaluations, According to Porcine Quality Classification

원문정보

Yun-Ju Nam, Young-Min Choi, Da-Woon Jeong, Byoung-Chul Kim

한국식품과학회 Food Science and Biotechnology Volume 18 Number 2 2009.04 pp.307-311
피인용수 : 0건 (자료제공 : 네이버학술정보)

초록

영어

This study examined variations in postmortem meat quality characteristics and consumer sensory evaluations ofdifferent pork quality classes in fresh and cooked meat. Pale, soft, and exudative (PSE) meat had the highest drip loss,lightness, and the lowest pH24 hr whereas dark, firm, and dry (DFD) meat showed the opposite results. When the fresh meatwas evaluated by consumer panelists, they could only distinguish the PSE class of meat and it scored lowest in overallacceptability. However, the panelists did not consider cooked PSE or DFD pork to be unacceptable overall, indicating thatconsumers cannot distinguish the quality of cooked pork.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자정보

  • Yun-Ju Nam Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-713, Korea
  • Young-Min Choi Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-713, Korea
  • Da-Woon Jeong Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-713, Korea
  • Byoung-Chul Kim Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-713, Korea

참고문헌

자료제공 : 네이버학술정보

    함께 이용한 논문

      ※ 원문제공기관과의 협약기간이 종료되어 열람이 제한될 수 있습니다.

      0개의 논문이 장바구니에 담겼습니다.