Comparison of Postmortem Meat Quality and Consumer Sensory Characteristic Evaluations, According to Porcine Quality Classification
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Nam, Yun-Ju | - |
dc.contributor.author | Choi, Young-Min | - |
dc.contributor.author | Jeong, Da-Woon | - |
dc.contributor.author | Kim, Byoung-Chul | - |
dc.date.accessioned | 2021-09-08T18:47:45Z | - |
dc.date.available | 2021-09-08T18:47:45Z | - |
dc.date.created | 2021-06-10 | - |
dc.date.issued | 2009-04 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/120397 | - |
dc.description.abstract | This study examined variations in postmortem meat quality characteristics and consumer sensory evaluations of different pork quality classes in fresh and cooked meat. Pale, soft, and exudative (PSE) meat had the highest drip loss, lightness, and the lowest PH24 hr whereas dark, firm, and dry (DFD) meat showed the opposite results. When the fresh Meat was evaluated by consumer panelists, they could only distinguish the PSE class of meat and it scored lowest in over-all acceptability. However, the panelists did not consider cooked PSE or DFD pork to be unacceptable overall, indicating that consumers cannot distinguish the quality of cooked pork. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.subject | LONGISSIMUS-DORSI MUSCLE | - |
dc.subject | PORK QUALITY | - |
dc.subject | INSTRUMENTAL TENDERNESS | - |
dc.subject | EXUDATIVE CONDITION | - |
dc.subject | GLYCOLYTIC RATE | - |
dc.subject | COLOR | - |
dc.subject | LOIN | - |
dc.subject | PSE | - |
dc.subject | PALATABILITY | - |
dc.subject | TRAITS | - |
dc.title | Comparison of Postmortem Meat Quality and Consumer Sensory Characteristic Evaluations, According to Porcine Quality Classification | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Choi, Young-Min | - |
dc.contributor.affiliatedAuthor | Kim, Byoung-Chul | - |
dc.identifier.scopusid | 2-s2.0-77956508787 | - |
dc.identifier.wosid | 000265748900004 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.18, no.2, pp.307 - 311 | - |
dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 18 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 307 | - |
dc.citation.endPage | 311 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART001338670 | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | LONGISSIMUS-DORSI MUSCLE | - |
dc.subject.keywordPlus | PORK QUALITY | - |
dc.subject.keywordPlus | INSTRUMENTAL TENDERNESS | - |
dc.subject.keywordPlus | EXUDATIVE CONDITION | - |
dc.subject.keywordPlus | GLYCOLYTIC RATE | - |
dc.subject.keywordPlus | COLOR | - |
dc.subject.keywordPlus | LOIN | - |
dc.subject.keywordPlus | PSE | - |
dc.subject.keywordPlus | PALATABILITY | - |
dc.subject.keywordPlus | TRAITS | - |
dc.subject.keywordAuthor | pork quality class | - |
dc.subject.keywordAuthor | postmortem meat quality | - |
dc.subject.keywordAuthor | consumer sensory evaluation | - |
dc.subject.keywordAuthor | pig | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
(02841) 서울특별시 성북구 안암로 14502-3290-1114
COPYRIGHT © 2021 Korea University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.