식육 및 식육가공품의 품질기반 프로토콜 연구

Study on quality-based protocol for meat and meat products

In this study, the protocol of quality analysis method of meat and processed meat products was conducted to be used in the development of various products. Meat and processed meat products have many considerations when analyzing the quality compared with other food groups. The determinants of meat quality are pH, meat color, water holding capacity, age, fatty acid composition, marbling, and lipid oxidation. The quality determinants of processed meat products differed from product to product, so whole meat products and ground meat products were analyzed separately. The quality-based protocol was analyzed for whole meat products as representative ham products and for pulverized meat products as sausages. The quality characteristics of ham are measured by pH, color, water holding capacity, physical properties, fatty acid composition, lipid acidity, curing yield, cooking loss, gel-forming ability (dynamic viscosity), textural properties, residual nitrite, flavor component analysis, and product yield. The quality characteristics of sausages are almost similar to the analysis of ham, and emulsion stability and scanning microscope are measured. Therefore, it is possible to analyze the quality of meat and processed meat products through appropriate tests for each product as a quality- based protocol study.