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Asian Journal of Animal and Veterinary Advances

Year: 2010 | Volume: 5 | Issue: 8 | Page No.: 526-536
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Authors

Sang-Keun Jin

Prabhat Kumar Mandal

Il-Suk Kim

Suk-Nam Kang

Keywords

Research Article

Effects of Packaging Methods and Refrigerated Storage on the Quality of Dry-cured Pork Neck

Sang-Keun Jin, Prabhat Kumar Mandal, Il-Suk Kim and Suk-Nam Kang
This study was conducted to see the effect of packaging methods and refrigerated storage on the quality of dry-cured pork neck. A dry-cured product was developed from pork neck by modifying the conventional procedure. The cured slices were stored for 90 days under Vacuum Packaging (VP), packaging with 100% N2 (NP) and packaging with 20% CO2+80% N2 (MP) at 4°C. There was no significant difference of pH and shear force values between the packaging methods and due to storage up to 90 days. Moisture content and water activity reduced significantly (p<0.05) in all packaging methods with the increase of storage periods except between 30 and 60 days. TBARS values increased significantly with the increase of storage days and the value decreased significantly in VP sample compared to the NP and MP samples at 30 day of storage. There was no significant difference in the microbial quality (TPC, LAB, Coliforms) between the methods of packaging and due to the storage days. There was no significant difference in the sensory quality between the methods of packaging, however, the quality reduced significantly with the increase of storage days. In general, there were no significant differences between the three packaging systems on the quality of dry cured pork, therefore, we recommend vacuum packaging for this product, since it is more economic and convenient.
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