수출용 진공포장 냉장 돈육 등심의 육색 , TBARS 및 VBN 변화

The Korean fresh pork loins in vacuum packaged were obtained from three different Korean export companies and investigated for meat color, TBARS(thiobarbituric acid reactive substance) and VBN(volatile basic nitrogen). The fresh pork loins were stored at 2℃ for 50 days and analyzed with an interval of 5∼10 days. The L^＊ values of meat from the company Ⅱ and Ⅲ were relatively higher than those from the company Ⅰ. The L^＊ values of loins from the companies Ⅱ and Ⅲ were increased until 35 days of storage and decreased after that period. The TBARS values were increased as the storage time increased for meat from all companies. Although the TBARS values of all loins were similar at the beginning stage of storage, those from the companies Ⅱ and Ⅲ were higher than loins from the company Ⅰ after 40 days of storage. There were no significant diffference in VBN among loins from three companies during the storage.