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Effect of heat-treatment before and after cold storage on the physico-chemical properties of pork



Effect of heat-treatment before and after cold storage on the physico-chemical properties of pork



Korean Journal of Animal Sciences 35(4): 335-339



This experiments were conducted to investigate the physico-chemical in the ham of pork (80 apprx 100 kg) with heating treatments. The heating treatments were examined in the electronic oven with internal temperature 50, 60 and 70 degree C for the 0, 2, 4 and 8 day, pre(I) and post-cold storage(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 degree C in turn. II treatment was the highest in 2nd day and then insignificantly in 4 and 8 day. In heating treatment hardness was the highest at 50 degree C, at 60, 70 degree c nonsignificantly. Cohesiveness of treatments, as storage period passed no significance, and then in heating treatments cohesiveness was the highest at 50 degree C, nonsignificantly. Chewiness of treatments, as storage period passed not significant. But in heating treatment chewiness is the highest at 50 degree C. At 60 degree C I, II treatments decreased, as storage period passed gradually.

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