돈육의 신선도와 가염방법이 보수성 및 연도에 미치는 영향 = Effects of Freshness and Salting Methods on W . H . C . and Tenderness of Pork

다국어 초록 (Multilingual Abstract)

To investigate the effects of freshness and salting methods on water holding capacity(W.H.C.) and tenderness of pork, Longissimus Dorsi muscles from 65-85㎏ hog carcass were examined. The degree of freshness of meat was measured by the number of days from the slaughter. The salting methods used were 3% salting, 1-3 day curing with 3% curing salt which is the mixture of salt and 5% of saltpeter. The results obtained are as follows. 1. The differences between salting methods in the average water holding capacity were statistically significant for the pork stored up to 7 days from slaughter (p$lt;0.05). The pork of 3% salting showed larger water holding capacity than the fresh pork. The pork cured with 3% curing salt shoved larger holding capacity than that of 3% salting. The water holding capacity of the pork cured with the curing salt increased with the increase of the curing period. 2. The water holding capacity of pork was largest after three days from the slaughter in all cases except for the lot cured with curing salt for two days. In the latter case, the largest water holding capacity was attain ed after two days from the slaughter. 3. In the lots cured with the curing salt, the cold curing method showed significantly larger water holding capacity than the hot curing method (p$lt;0.01). The variation in water holding capacity which is due to the difference in curing period was not large. 4. The pork of 3% salting showed higher softness than the fresh pork, and the pork cured with the curing salt showed higher softness than the pork of 3% salting. The softness of pork increased with the increase of the curing period. The differences between salting methods were statistically significant (p$lt;0.01). 5. The softness of the pork was lowest after two days from the slaughter, and was highest after three days from the slaughter. However, this tendency was not statistically significant. 6. The hot curing method showed higher softness than the cold curing method. The difference between the two curing methods was statistically significant (p$lt;0.05). The variation in the softness of pork which is due to the difference in curing period was not large.