Effects of Natural Preservatives and Storage Temperatures on Quality and Shelf-life of Fresh Pork Meat
2005
Tak, S.B. (Chung-Ang University, Ansung, Republic of Korea) | Kim, D.H. (Youngdong University, Youngdong, Republic of Korea) | Yoon, S.K. (Dongduk Womens's University, Seoul, Republic of Korea) | Lee, Y.C. (Chung-Ang University, Ansung, Republic of Korea), E-mail: [email protected]
Effects of natural preservatives on quality and shelf-life of fresh pork were investigated by evaluating changes in physicochemical properties, sensory evaluation, and microbial properties during storage. Acidity and VBN values of pork with preservatives were lower than those of control. Total bacterial count of pork with preservatives was significantly lower than that of control during storage. Sensory results showed pork with preservatives had lower sensory color and off-flavor scores than control.
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