Quality and Storage Characteristics of Pork Teokgalbi with Added Rosemary (Rosemarinus officinalis) Extract Powder

Abstract

This study was carried out to investigate the effects of adding rosemary extract powder (REP) to pork teokgalbi on its quality and storage characteristics. Five types of teokgalbi were tested, viz. with no REP added (normal, N), with 0.05% ascorbic acid added (control, C) and with 0.05% (R1), 0.1% (R2) and 0.2% (R3) of REP added. The proximate composition, calorific value, water holding capacity and cooking loss were not significantly different among the different types of pork teokgalbi. The L and a values of the teokgalbi containing REP were significantly lower than those of the N and C groups. As regards the textural characteristics, the addition of 0.2% REP increased the springiness value. In the sensory evaluation, the teokgalbi with the addition of 0.1% REP had higher scores in flavor and total acceptability. The 2-thiobarbituric acid (TBA) value, total microbial count and volatile basic nitrogen content of the teokgalbi containing 0.2% REP were lower than those of the N group. In conclusion, R3 was significantly more effective in delaying lipid peroxidation than the other treatment groups. Therefore, rosemary extract could be used as a natural antioxidant in meat products.

Quality Properties of Dry-Aged Beef (Hanwoo Cattle) Crust on Pork Patties

“…Some meat products, such as patties and sausages, are popular, but consumer preferences are shifting toward health and wellness concerns. In response, researchers have generated ground meat products with improved quality via the addition of high-quality functional ingredients tailored to consumer needs [ 14 , 15 , 16 , 17 , 18 ]. Most of these functional ingredients are derived from natural sources, of which plant-based materials form the majority, and commonly unconsumed meat byproducts.…”