냉장전후 가열처리가 돈육의 이화학적 성질에 미치는 영향 = Effect of Heat - Treatment Before and After Cold Storage on the Physico - Chemical Properties of Pork

다국어 초록 (Multilingual Abstract)

This experiments were conducted to investigate the physico-chemical in the ham of pork (80∼100㎏) with heating treatments. The heating treatments were examined in the electronic oven with internal temperature 50, 60 and 70℃ for the 0, 2, 4 and 8 day, pre(I) and post-cold stoagc(II). The results obtained were summarized as follows; In the change of pH by heating I, II treatments were indicated high, when heating with high temperature. Although cold storage periods pH decreased for 2 day, when storage passed, pH increased. The moistures of I, II treatments when high temperature heating was low. In storage periods I treatment decreased in 4 day, and increased in 8 day more or less. As storage: period passed, the moisture of II treatment decreased. In hardness I treatment was the highest in 2 day. As storage period passed, hardness decreased. In heating treatment controls hardness appeared 50$gt;70$gt;60℃ in turn. II treatment was the highest in 2nd day and then unsignificantly in 4 and 8 day. In heating treatment hardness was the highest at 50℃, at 60, 70℃ nonsignificantly. Cohesiveness of I , II treatments, as storage period passed no significance, and then in heating treatments cohesiveness was the highest at 50℃, nonsignifcantly. Chewiness of I, II treatments, as storage period passed not significant. But in heating treatment chewiness is the highest at 50 C. At 60℃ I , II treatments decreased, as storage period passed gradually.