ArticleAnimal bioscience2025
Evaluation of the effects of sea tangle water extract and various packaging methods on the product quality of pre- and post-rigor cured pork loin during storage.
Article in Animal bioscience, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
objectiveThis experiment evaluated the physicochemical properties of low-salt cured pork after adding hot-water-extracted sea tangle (HWEST; 5%, 10%) to pre-rigor loin and packaging with vacuum packaging (VAC) or modified atmosphere packaging (MAP; 70% CO2, 20% N2) over an 8-wk storage period at 10°C.
methodsPre-rigor cured loin (<1 h post-slaughter) treated with 0.8% salt and 5%/10% HWEST was prepared and compared to post-rigor cured loin with a salt level of 1.5%. The pH, color values, Warner-Bratzler shear value (kgf), lipid oxidation (thiobarbituric acid reactive substances), volatile basic nitrogen, cooking and purge loss (CL, PL %), expressible moisture (EM, %), and microbial counts of the cooked loin were measured.
resultsMAP of cured pork loin yielded a lower PL value than VAC. In addition, lactic acid bacteria did not grow in MAP during storage. The 0.8%-salt pre-rigor cured loin treated with HWEST (5%, 10%) exhibited the same CL as the 1.5%-salt post-rigor cured loin. VAC elicited no differences in physicochemical properties between the 1.5%-salt post-rigor cured loin and HWEST-treated 0.8%-salt pre-rigor cured loin after the 8-wk storage period. However, the 0.8%-salt pre-rigor cured loin treated with HWEST (5%, 10%) yielded the same EM value as the 1.5%-salt post-rigor cured loin after 8 wk of VAC storage.
conclusionThe low salt content of meat products can be compensated for using pre-rigor cured loin, HWEST, and MAP.
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