축육의 Pickling 에 관한 연구 = Studies on Pickling of Animal Meat

다국어 초록 (Multilingual Abstract)

To study the pickling on the animal meat, different pickling methods were compared on water holding capacity, color development and flavor. This experiment was conducted at meat processing plant in College of Animal Husbandry, Kon Kuk University. The results obtained are summarized as follows. 1) The effect of water holding capacity of pickled meat increased with the pH value of pickle, and was observed to be the least in pH value 5∼6 (table 1). When salt solution of pickle was 10%, it shows the best water holding capacity (table 3). The longer the period of pickling, the more the quantity of water holding capacity(table 2, 4). 2) The higher the temperature of pickle the faster the salts penetrating speed (table 5). There was little difference between quantity of N₂ in pickle and color development. 3) The effect of agent of color development to meat color, The effect of color development was excellent, using 0.02% of sodium nitrite and adding 0.025% of ascorbic acid, but when the ascorbic acid was used over the 0.2%, the meat color turned black. 4) The number of bacteria increased with pickling days, and Coliform colony lived long at low temperature. 5) The effect of meat products flavor adding sugar to products tasted good especially in value of pH 6 and 7. 6) When the concentration of the salt solution was increased from 10% to 20%, it enabled boiled ham to preserve about 6 days and smoked ham about 9 days.