Changes in sensory, physical and chemical properties of vacuum-packed pork loins during the prolonged conditioning at 4degree centigrade
1996
Okumura, T. (Nippon Meat Packers Inc., Tsukuba, Ibaraki (Japan)) | Inuzuka, Y. | Nishimura, T. | Arai, S.
This study was performed to clarify the effects of prolonged conditioning (30 days) of vacuum-packed pork loins on their qualities. Sensory evaluation showed that the taste and aroma intensities, tenderness and total palatability increased and improved during the storage for 20 days. No bacteriological deterioration was observed within 25 days. Tenderness measured by Tensipresser(TM) also continuously increased during the storage for 20 days. 5'-inosinic acid (IMP) higher than 1.6 mu-mol/g meat was detected after 20 days postmortem. Free amino acids (FAA) continuously increased during the storage, and oligopeptides contents increased and reached to approximately 40 mu-mol amino acid eq./g meat during the storage for 20 days and then changed up to 30 days. From these results, it was concluded that the quality of vacuum-packed pork loins stored at 4 degrees C for 20 days was the best
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