냉장저장 중 돼지 저지방 부위 근육들의 이화학적 특성 변화

This study was conducted to investigate the changes in the physicochemical properties of five muscles from low-fat pork cuts during storage at 4℃ for 14 d. As the chilled-storage time increased, the moisture and fat contents and the pH of the muscles did not significantly (p>0.05) change, but the water-holding capacity of the supraspinatus, semitendinosus, and longissimus dorsi muscles significantly (p0.05) change as the chilled-storage time increased. It can be seen from these results that the physicochemical properties of the five muscles do not changes greatly during the 14-day cold storage. Therefore, it is possible to distribute such five pork muscles to fresh-pork-meat retail stores or shops without meat quality degradation.