This study was performed to investigate the physicochemical properties and tenderness of Hanwoo loin and round cuts, as affected by various raising periods and marbling scores. Five loin and round cuts with various marbling scores (5-9) from Hanwoo at various raising periods (27, 33, 30 mon) were collected. pH, Hunter color values (L, a, b), chemical composition, cooking loss, vacuum purge, and Warner-Bratzler shear values were evaluated according to two-way analysis of variance. No differences in pH values of Hanwoo loin were observed by raising period and marbling scores (p>0.05), but those of Hanwoo round at 27 mon was the lowest. Increased Hunter color values were observed with the increased marbling score and those at 27 and 30 mon were lower than 33 mon. Redness (a) and yellowness (b) of Hanwoo round cuts with the raising period of 27 mon were higher than those at 30 and 33 mon. The raising period of 27 mon showed higher water holding capacity than those of 30 and 33 mon, regardless of Hanwoo cut. Increased shear values (kgf) of Hanwoo round cuts were observed with increasing raising period (p<0.05). Increased marbling score decreased shear values in loin cuts, but no differences were observed in the round cuts. Based on these results, the parameters measured varied with meat cut, and raising period affected round pH, color, chemical composition, vacuum purge, and shear values. Marbling score affected color, chemical composition, water binding capacity, and shear values in loin cuts (p<0.05), but didn't affect any parameters in round cuts (p>0.05).
This study was performed to evaluate physico-chemical properties and antioxidant activity of pork patties with tomato powder as affected by water solubility. Fresh tomatoes were homogenized and dried in a 60°C oven. Dried tomato powder was added to double deionized-water and stirred. The soluble and insoluble portions were collected by freeze-drying. Thus, total dried powder (T1) and water soluble (T2) and insoluble powders (T3) were prepared for the experiment. Pork patties containing 0.5% water insoluble powder had the highest redness and yellowness values among the treatments (p<0.05). Thiobarbituric acid reactive substance values of pork patties containing 0.5% dried tomato powder were lower than those of the control (p < 0.05) and not different from those of the reference (0.01% BHT). Total bacteria and Enterobacteriaceae (VRB) tended to increase with increasing storage time from 0 to 14 d; however, these values were not statistically different among treatments. These results suggest that lipid oxidation may be suppressed by adding tomato powder to pork patties; thus, tomato powder could be used as a natural antioxidant in meat products as a partial replacement for synthetic antioxidants.
This study was performed to investigate the antioxidant activity of cherry added into meat products. Water and methanol were used to extract the antioxidant compounds from cherry. Total phenolic compounds of the methanol and water extract of cherry were 2.17 g/100 g and 2.77 g/100 g, respectively. The 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of methanol extract showed similar activities to those with ascorbic acid at all concentrations (from 0.1% to 2.0%). Especially, water extract of cherry showed similar activity to those of ascorbic acid (AA), and methanol extract, when 2% of cherry extract was added. The reducing power of cherry was not comparable to those with AA, however no differences in reducing power were observed between the water and methanol extract. The iron chelating ability of cherry was observed in the range of 17.8-94.0% at both water and methanol extracts. An increased iron chelating ability was observed with increased concentration up to 2%. Iron chelating ability for water extract of cherry tended to be lower than those with methanol extract. After pork patties were manufactured with methanol extract of cherry at 0.5 and 1.0%, physicochemical properties, lipid oxidation and microbial changes of patties were measured. The addition of methanol extract of cherry reduced pH, brightness, redness, yellowness and thiobarbituric acid reactive substance (TBARS). During 14 d of storage, pH, TBARS and microbial counts were increased, while redness and yellowness values were decreased. Since the addition of methanol extract of cherry lowered TBARS during storage, it could be used as a natural antioxidant in meat products.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.