정상육과 PSE 돈육으로 제조된 재구성 육제품의 품질 특성

The objectives of this study were to develop restructured meat products(RMPs) using a transglutaminase(TGase) and to improve the textural characteristics of RMPs manufactured with pale, soft, exudative(PSE) pork hams. The pH values of RMPs with PSE and normal pork were 5.94 and 6.07, respectively, and their water activity value was approximately 0.981. The RMPs had 70~72% moisture, 4~5% fat, 19~20% protein, and approximately 3% ash contents. No differences in pH, water activity, chemical composition, and hunter color values were observed between RMPs manufactured with normal and PSE pork(p>0.05). However, RMPs containing PSE pork hams had higher drip loss(%)(p 4hr) for the manufacture of RMPs containing PSE pork were required for the products to have similar palatability to those with normal pork.