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pH and cooking loss

CL Cheol Woo Lee
JL Ju Ri Lee
MK Min Kyu Kim
CJ Cheorun Jo
KL Kyung Haeng Lee
IY Insin You
SJ Samooel Jung
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Control and dry-aged pork loins (5 g) were mixed with 45 mL of distilled water and homogenized at 1,130 g for 1 min using a homogenizer (T25 basic, IKA GmbH & Co. KG, Germany). The homogenate was filtered using filter paper (No. 4 filter paper, Whatman) and the filtrate was measured pH using a pH meter (SevenEasy, Mettler-Toledo, Korea).

About 30 g of pork loins were individually vacuum-packaged in a low-density polyethylene/nylon vacuum bags (20×15 cm). The packaged pork loins were cooked in a 75℃ water bath for 20 min and then cooled in tab water for 10 min. Cooking loss of pork loins was examined by comparing weight of before and after cooking.

Copyright and License information:  ©2016, Korean Society for Food Science of Animal Resources
This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licences/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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