추출용 진공포장 냉장 돈육 등심의 일반성분 및 물리화학적 품질변화

The Korean fresh pork loins in vacuum packaged were obtained from three different Korean export companies and investigated for their proximate composition and physico-chemical characteristics. The fresh pork loins were stored at 2℃ for 50 days and analyzed with an interval of 5∼10 days. In proximate analyses, the moisture contents of pork loins from the company Ⅰ were higher, the protein contents from the company Ⅱ were higher, and fat contents from the companies Ⅱ and Ⅲ were higher compared to those from the other companies. The pH of loins increased as storage period increased. The shear value of loins from company Ⅱ showed significantly lower level and tended to decrease during storage. However, the water holding capacity and the purge loss of loins from company Ⅱ increased during storage periods.