일본시장에 수출된 여러나라의 냉장돈육 품질 비교 = The Quality Comparison of Chilled Porks Exported to Japanese Market From Different Countries

다국어 초록 (Multilingual Abstract)

For the quality comparison of porks exported to Japanese market, American, Taiwanese, Canadian, Korean chilled pork loins and Danish frozen pork loin were analyzed. There were significant differences in the chemical compositions which seemed to be due to the different processing methods. In color, Korean and American pork loins were darker than the others and Canadian pork loin was the lightest among them. Danish pork loin showed the lowest pH(5.16), American pork loin the highest pH(6.12), and the others normal pH. In fatty acid composition, Canadian and Korean pork loins had higher ratio of unsaturated to saturated fatty acids, than the others. American pork loin had the highest linoleic acid ratio. In the results of surface bacterial counts analysis, American and Canadian pork loins(30 days old after slaughter) and Taiwanese pork loin(25 days old after slaughter) showed the early stage of spoilage(10^6CFU/㎠). Korean pork loin(18 days old after slaughter) was in good condition, showing 10⁴CFU/㎠ in total bacterial counts. Danish frozen pork loin had very low bacterial counts(10²CFU/㎠). In triangle test, all the combination had significant difference except Korea-Taiwan and Korea-Denmark combination. In descriptive analysis, American pork loin resulted in the highest tenderness score and Danish the lowest score. In juiciness, American pork loin had the highest score and Danish the lowest score. The low scores in tenderness and juiciness of the Danish pork loin were probably due to freezing and thawing process. There was no significant difference in flavor. Korean pork loin had lower score in tenderness and in juiciness than any other chilled pork loin.