Effect of different curing methods on the flavoring degree of different parts of pork

in International Symposium (poster summary), 國際研討會(摘要海報發表)
標題Effect of different curing methods on the flavoring degree of different parts of pork
出版類型國際研討會(摘要海報發表)
出版年度2008
AuthorsG. H. Lu, 盧更煌, Y. C. Hsu 許雅鈞, Y. P. Liao 廖怡萍, & Liang Chou Hsia 夏良宙
出版日期Sep 24 2008 12:0
會議地點Hanoi
其他編號0000
中文摘要

The objective of the study was to understand which part of the pork was the best to substitute beef for pork stew noodles which consumers were fond of. There were 6 treatments and 6 replicates per treatment. Belly cured conventionally as Treatment 1, longissimus muscle cure conventionally as Treatment 2, scapular muscle cured conventionally as Treatment 3, belly vacuum curing as Treatment 4, longissimus muscle vacuum curing as Treatment 5 and scapular muscle vacuum curing as Treatment 6. The pork was cut into cubes, comparing curing methods using vacuum retort curing and conventional curing. Cured pork cubes were deep fried for 30 seconds in 180?C soybean oil. Other seasonings and deep fried pork were then placed in the pot to make the stew, simmered for 120 minutes. Nine trained panelists were involved to conduct sensory evaluation on stew pork, ranged from 20-30 years old. Data for each treatment were collected and analyzed. The results indicated that after frying, vacuum curing groups had more weight loss (P<0.01), but taste no difference. After stew, weight and penetration force in scapular muscle had higher scores, but poor water holding capacity. Except the appearance, longissimus muscle got the worst score by test panel (P<0.01).

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