Effect of Pig Breed and Processing Stage on the Physicochemical
                    Properties of Dry-Cured Loin

Seo, Jin-Kyu; Ko, Jonghyun; Park, Jun-Young; Eom, Jeong-Uk; Yang, Han-Sul

doi:10.5851/kosfa.2021.e5

Cited by 3 publications

(6 citation statements)

References 42 publications

(57 reference statements)

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“…LH and LL, which were highly dehydrated, contracted more strongly, and cohesiveness increased as the dehydrated empty space naturally decreased. Seo et al (2021) also reported similar findings to ours.…”

Section: Resultssupporting

confidence: 91%

“…Lipid extraction was carried out according to Folch et al (1957) . Saponification, methylation, and gas chromatography (GC) learning conditions were employed by Seo et al (2021) . The fatty acid methyl etsers (FAME) were separated with GC (7890B, Agilent Technologies) equipped with a Supelco SP ® -2560 capillary GC column (100 m×0.25 mm×0.20 μm).…”

Section: Methodsmentioning

confidence: 99%

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Comparing Physicochemical Properties, Fatty Acid Profiles, Amino Acid Composition, and Volatile Compounds in Dry-Cured Loin: The Impact of Different Levels of Proteolysis and Lipid Oxidation

Seo,

Lee,

Eom

et al. 2024

Food Sci Anim Resour

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The aim of this study is to compare the quality characteristics of dry-cured loins with different levels of proteolysis and lipid oxidation and to investigate the relationship between these factors on quality characteristics. The dry-cured loins were divided into four groups [proteolytic index (PI) and 2-thiobarbituric acid reactive substances (TBARS) of high levels (HH), PI of high level and TBARS of low level (HL), PI of low level and TBARS of high level (LH), and PI and TBARS of low levels (LL)] based on the proteolysis index and TBARS. Moisture, protein, and fat content were all significantly influenced by proteolysis and lipid oxidation (p<0.05). The total fatty acid content in the high proteolysis groups (HH and HL) was significantly lower than that in the low proteolysis groups (LH and LL; p<0.05). For total free amino acid content, HH was the highest, and LL was the lowest (p<0.05). On the other hand, there was no significant difference between HL and LH (p>0.05). In the amount of total volatile compounds, there was no significant difference between HH and HL (p>0.05), but LH and LL significantly differed (p<0.05). In conclusion, proteolysis and lipid oxidation can influence the quality characteristics of dry-cured loin. Additionally, proteolysis might be as influential in generating volatile compounds as lipid oxidation.

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Section: Resultssupporting

confidence: 91%

Section: Methodsmentioning

confidence: 99%

Comparing Physicochemical Properties, Fatty Acid Profiles, Amino Acid Composition, and Volatile Compounds in Dry-Cured Loin: The Impact of Different Levels of Proteolysis and Lipid Oxidation

Seo,

Lee,

Eom

et al. 2024

Food Sci Anim Resour

Self Cite

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“…Lipid extraction was conducted by Folch et al [ 13 ], as well as saponification, methylation, and gas chromatography under learning conditions employed by Seo et al [ 15 ]. The amount of fatty acids was expressed as a percent of total fatty acids.…”

Section: Methodsmentioning

confidence: 99%

“…chromatography under learning conditions employed by Seo [15]. The amount of fatty acids was expressed as a percent of total fatty acids.…”

Section: A C C E P T E Dmentioning

confidence: 99%

Comparison between Berkshire and crossbreed on meat quality, and investigation of the relationship with fatty acid composition and meat quality

Seo¹,

Eom²,

Yang³

2023

J Anim Sci Technol

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“…The solubility of myofibrillar proteins in raw meat is an important processing property. Defective meat, such as PSE, has lower solubility of myofibrillar proteins, and consequently, its use results in quality deterioration of meat products [ 53 , 54 ]. Therefore, the selection of raw meat with high myofibrillar protein solubility is extremely important to manufacture low-salt meat products.…”

Section: Reduction Of the Ingredients Potentially Harmful When Overco...mentioning

confidence: 99%

Recent strategies for improving the quality of meat products

Lee,

Jo,

Jeong

et al. 2023

J Anim Sci Technol

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Processed meat products play a vital role in our daily dietary intake due to their rich protein content and the inherent convenience they offer. However, they often contain synthetic additives and ingredients that may pose health risks when taken excessively. This review explores strategies to improve meat product quality, focusing on three key approaches: substituting synthetic additives, reducing the ingredients potentially harmful when overconsumed like salt and animal fat, and boosting nutritional value. To replace synthetic additives, natural sources like celery and beet powders, as well as atmospheric cold plasma treatment, have been considered. However, for phosphates, the use of organic alternatives is limited due to the low phosphate content in natural substances. Thus, dietary fiber has been used to replicate phosphate functions by enhancing water retention and emulsion stability in meat products. Reducing the excessive salt and animal fat has garnered attention. Plant polysaccharides interact with water, fat, and proteins, improving gel formation and water retention, and enabling the development of low-salt and low-fat products. Replacing saturated fats with vegetable oils is also an option, but it requires techniques like Pickering emulsion or encapsulation to maintain product quality. These strategies aim to reduce or replace synthetic additives and ingredients that can potentially harm health. Dietary fiber offers numerous health benefits, including gut health improvement, calorie reduction, and blood glucose and lipid level regulation. Natural plant extracts not only enhance oxidative stability but also reduce potential carcinogens as antioxidants. Controlling protein and lipid bioavailability is also considered, especially for specific consumer groups like infants, the elderly, and individuals engaged in physical training with dietary management. Future research should explore the full potential of dietary fiber, encompassing synthetic additive substitution, salt and animal fat reduction, and nutritional enhancement. Additionally, optimal sources and dosages of polysaccharides should be determined, considering their distinct properties in interactions with water, proteins, and fats. This holistic approach holds promise for improving meat product quality with minimal processing.

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Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin

Cited by 3 publications

References 42 publications

Comparing Physicochemical Properties, Fatty Acid Profiles, Amino Acid Composition, and Volatile Compounds in Dry-Cured Loin: The Impact of Different Levels of Proteolysis and Lipid Oxidation

Comparing Physicochemical Properties, Fatty Acid Profiles, Amino Acid Composition, and Volatile Compounds in Dry-Cured Loin: The Impact of Different Levels of Proteolysis and Lipid Oxidation

Comparison between Berkshire and crossbreed on meat quality, and investigation of the relationship with fatty acid composition and meat quality

Recent strategies for improving the quality of meat products

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