염지 온도와 기간이 삶은 돼지고기 등심의 이화학적 특성과 기호성에 미치는 영향

The effects of curing temperatures(1, 5 and 10℃) and times on the chemical properties and palatability of cured pork lions which were cured in the 7% curing solution were investigated. The pork loins cured at 10℃ curing temperature showed the decreased level of pH and water holding capacity up to 15 days of curing time. The growth of bacteria in the curing solution and surface region of cured loins, cured at 10℃ were rapid after 12 days of curing. However, bacteria were not detected(