Cargando…

Mechanism of improving quality of dry-aged pork loins in scoria-containing onggi, Korean earthenware as a storage container

OBJECTIVE: Many scientists have investigated solutions to reduce microbiological risks in dry-aged meat after the dry-aging technology was revived for high quality and value-added premium meat product in the market. This study aimed to investigate the effect of scoria powder in onggi (Korean earthen...

Descripción completa

Detalles Bibliográficos
Autores principales:	Kim, Sung-Su, Shin, Dong-Jin, Yim, Dong-Gyun, Kim, Hye-Jin, Jung, Doo Yeon, Kim, Hyun-Jun, Jo, Cheorun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Animal Bioscience 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10164480/ https://www.ncbi.nlm.nih.gov/pubmed/36634652 http://dx.doi.org/10.5713/ab.22.0438

Ejemplares similares

Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware
por: Kim, DongGyun, et al.
Publicado: (2023)

Quality Improvement of Pork Loin by Dry Aging
por: Lee, Cheol Woo, et al.
Publicado: (2016)

Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin
por: Min, Joong-Seok, et al.
Publicado: (2016)

Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin
por: Jin, Sang-Keun, et al.
Publicado: (2020)

Quality Comparison of Pork Loin and Belly from Three-way Crossbred Pigs during Postmortem Storage
por: Lim, Dong-Gyun, et al.
Publicado: (2014)

Effects of Mustard Seed Extract on Physicochemical and Storage Characteristics of Dry-aged Pork Loin Ham
por: Cho, Han-Gyeol, et al.
Publicado: (2023)

Deep freezing to maintain the freshness of pork loin during long-term storage
por: Lee, SangYoon, et al.
Publicado: (2021)

Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging
por: Park, Sin-Young, et al.
Publicado: (2019)

Meat Quality and Storage Characteristics of Pork Loin Marinated in Grape Pomace
por: Lee, Hyun-Joo, et al.
Publicado: (2017)

Effect of Temperature Abuse on Quality and Metabolites of Frozen/Thawed Beef Loins
por: Kwon, Jeong A, et al.
Publicado: (2022)

Application of Electron-Beam Irradiation Combined with Aging for Improvement of Microbiological and Physicochemical Quality of Beef Loin
por: Yim, Dong-Gyun, et al.
Publicado: (2016)

Effect of Dry-Aging on Quality and Palatability Attributes and Flavor-Related Metabolites of Pork Loins
por: Setyabrata, Derico, et al.
Publicado: (2021)

Characterization of the microbiota and chemical properties of pork loins during dry aging
por: Endo, Akihito, et al.
Publicado: (2021)

Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract
por: Lee, Da Gyeom, et al.
Publicado: (2017)

Danger of Glazed Earthenware Vessels
Publicado: (1883)

Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life
por: Lee, SangYoon, et al.
Publicado: (2022)

Characterization of pork patties containing dry radish (Raphanus sativus) leaf and roots
por: Ahn, Su-Jin, et al.
Publicado: (2019)

Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods
por: Kim, Haeun, et al.
Publicado: (2022)

Conditions of the Stepwise Cooling Algorithm for Stable Supercooling Preservation and Freshness of Pork Loin
por: Park, Dong Hyeon, et al.
Publicado: (2022)

The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins
por: Kim, Yea-Ji, et al.
Publicado: (2023)

Effects of Bromelain and Double Emulsion on the Physicochemical Properties of Pork Loin
por: Shin, Hyerin, et al.
Publicado: (2019)

Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage
por: Kim, Hyoun Wook, et al.
Publicado: (2016)

Fried pork loin batter quality with the addition of various dietary fibers
por: Park, Sin-Young, et al.
Publicado: (2021)

Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin
por: Kim, Tae-Kyung, et al.
Publicado: (2019)

Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. longissimus thoracis et lumborum) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality
por: Song, Sumin, et al.
Publicado: (2020)

Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages
por: Kim, Hyun-Wook, et al.
Publicado: (2014)

Sensory Changes and Listeria monocytogenes Behavior in Sliced Cured Pork Loins during Extended Storage
por: Silva, Rita, et al.
Publicado: (2020)

Effects of Artificial Supercooling Followed by Slow Freezing on the Microstructure and Qualities of Pork Loin
por: Kim, Yiseul, et al.
Publicado: (2016)

Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin
por: Kim, Tae-Kyung, et al.
Publicado: (2018)

Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines
por: Kim, Sung-Su, et al.
Publicado: (2022)

Pork Loin Chop Quality and Muscle Fiber Characteristics as Affected by the Direction of Cut
por: Song, Sumin, et al.
Publicado: (2020)

Effect of Feeding Alfalfa and Concentrate on Meat Quality and Bioactive Compounds in Korean Native Black Goat Loin during Storage at 4°C
por: Kim, Hye-Jin, et al.
Publicado: (2022)

Quality of Frozen Pork from Pigs Fed Diets Containing Palm Kernel Meal as an Alternative to Corn Meal
por: An, Jeong Yeon, et al.
Publicado: (2017)

Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham
por: Jeong, Tae-Jun, et al.
Publicado: (2020)

Changes in the quality of pork loin after short-term (ten-day) storage in a supercooling refrigerator
por: Park, Chun Ho, et al.
Publicado: (2021)

Comparison of Carcass and Sensory Traits and Free Amino Acid Contents among Quality Grades in Loin and Rump of Korean Cattle Steer
por: Piao, Min Yu, et al.
Publicado: (2015)

Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin Ham
por: Choe, Juhui, et al.
Publicado: (2019)

Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder
por: Yim, Dong-Gyun, et al.
Publicado: (2019)

Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments
por: Cho, Dong Kook, et al.
Publicado: (2021)

Effects of carcass weight increase on meat quality and sensory properties of pork loin
por: Hwang, Young-Hwa, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_879334bf0971tmddh607u0dqi3