Modelization and Optimization of Quality Characteristics of Pork Treated Various Hydrostatic Pressure Conditions

• 발행기관: 한국축산식품학회
• 저자명: Geun Pyo Hong Ji Yeon Chun Si Kyung Lee Mi Jung Choi
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제32권 제3호, 274~284쪽, 전체 11쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2012.06.30

영문 초록

In this study, the effects of physical parameters (30-270MPa of pressure, 3-57 min of time, and 1-49oC of temperature) on pork quality were investigated. Response surface methodology was used in order to monitor and model the changes in pork quality under varied pressure conditions. As quality characteristics, shear force, water holding capacity (WHC) and the CIE color of pork were measured, and optimum pressure conditions were evaluated by statistical modeling. Pressure improved the WHC of pork at relatively low temperature (

키워드

Pressure pork meat quality change modeling response surface methodology