삼점검사 및 척도묘사분석을 이용한 국내산 및 수입산 목심의 관능적 품질특성 = Sensory Characteristics of Domestic and Imported Pork Butts by Triangle Test and Descriptive Analysis

다국어 초록 (Multilingual Abstract)

To evaluate the sensory characteristics of domestic or imported chilled and frozen pork butts, six samples were purchased and investigated. Sixty panels of sensory evaluation were consisted of six groups by sex and age. In the appearance test, many panels preferred the domestic frozen butt A obtained good scores in fat color and fat attachment (p<0.001). In the age group, the 20's consumer preferred the domestic chilled pork butt of A company, whereas the 30's and 40's consumers preferred the imported frozen butt of A company. According to the results from the triangle test, the combinations of domestic frozen butt B and imported frozen butt A was the most significantly distinguished among the pairs of raw and cooked butts.

참고문헌 (Reference)

1 "chemical and organoleptic relationships in fresh pork. J. Anim. Sci. 19" 145-149, 1960

2 "Visual evaluation factors of pork loin and Korean consumer's preference choice." 46 (46): 415-426, 2004

3 "The quality comparison of domestic and imported chilled pork shoulder in Korea market." 40 (40): 671-680, 1998b

4 "The meat trade information" KMTA (104) : 2004

5 "The Science of total quality management for animal products." Sun Jin Mun Hwa Sa 67-69, 2001

6 "Sensory evaluation of foods." Hak Yon Sa 144-282, 1995

7 "Sensory characteristics and difference of Hanwoo. Kor. Animal Industry and Technology 1" 14-25, 1993

8 "Sensory aspects of consumer choices for meat and meat products." Resurreccion, A. V. A. 66 (66): 11-20, 2003

9 "SAS/STAT Software for PC. Release 6.11" SAS Institute Inc., 1995

10 "Relating consumer perceptions of pork quality to physical product characteristics." 4 : 273-281, 1998

11 "Profile and effects of consumer involvement in fresh meat." 67 : 159-168, 2004

12 "Principle and procedure of statistics. McGraw Hill" 50-120, 1980

13 "Palatability and quality of pork as influenced by breed and fatness. J. Food Sci. 30" 550-254, 1965

14 "Muskelfarbstoff und Fleischfarbe. Fleischwirtschaft 55" 1415-1420, 1975

15 "Measuring socio-economic position in dietary research: Is choice of socio-economic indicator important?." 6 : 191-200, 2003

16 "Marbling effects on quality characteristics of pork loin chops: consumer purchase intent visual and sensory characteristics." 59 : 153-163, 2001

17 "Influence of intramuscular fat content on the quality of pig meat-2. Consumer acceptability of muscle longissimus lumborum." 53 : 67-72, 1999

18 "Guide of meat retail" 80-110, 1998

19 "Fresh meat almost ideal demand system incorporating negative TV press and advertising impact." 25 : 359-374, 2001

20 "Eight perceptions about pork muscle quality. North American Swine Improvement Conference" 285-292, 1989

21 "Effects of electron beam radiation on the microflora and sensory characteristics of pork loin." 31 (31): 746-750, 1999

22 "Consumer-rated quality characteristics as related to purchase intent of fresh pork." 64 : 171-174, 1999

23 "Consumer perceptions of pork in Denmark, Norway and Sweden" 13 : 257-266, 2002

24 "Consumer perception of meat quality and implications for product development in the meat sectora review." 66 : 259-272, 2004

25 "Comparison of microbiological and physicochemical characteristics of the imported frozen pork bellies with domestic one." 40 (40): 413-420, 1998

26 "Comparison of an electronic nose with the sensory evaluation of food products by triangle test." 16 (16): 1801-1805, 2004

27 "Comparison of TBA, VBN, fatty acids composition, and sensory characteristics of the imported and domestic frozen pork bellies." 40 (40): 507-516, 1998a

28 "A study on the shelf-life of vacuum packaged imported chilled pork." 38 (38): 597-604, 1996