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梁升澤,金東洙,柳炳昊,文允熙,金喜淑 慶星大學校 1992 論文集 Vol.13 No.2
To study the changes of pH, residual nitrite contents, color difference value, development of cooked cured meat color, extractability of salt soluble protein and Mg²+, Ca²+ -ATPase activity of protein extracted from cured meat which manufactured from chilled and frozen meat during storage at 4℃ for 9 days. All of the pH of the cured meat at the time of storage were in the range of pH 5.61-5.91. Residual nitrite concentration were decreased gradually in samples during the storage periods at 4℃, and this concentration of nitrite was decreased rapidly during the initial period and decreased slowly after initial periods. Color development and "L" values in color difference value of cured meats manufactured from chilled ham and bacon were higher than that of frozen meat. Protein extractability from cured meat and Mg²+, Ca²+-ATPase activity of myofibrillar protein extracted from chilled meat were higher than the products of frozen meat.