책임운영기관 농촌진흥청 국립축산과학원 (로고)

This research evaluated the effects of crust derived from dry-aged beef (Hanwoo cattle) on the quality properties of pork patties. Pork patties’ samples were prepared with the various amounts of crust (0 - Control, 1, 2, and 3%). The protein, fat, and ash contents in the context of the crust samples were significantly higher than those of control sample (p < 0.05). The CIE b* value of uncooked pork patties with crust samples was significantly lower than that of the control sample (p < 0.05). The pH and CIE L* values of uncooked patties batter samples decreased for in-creasing concentrations of crust (p < 0.05). However, the viscosity was increased proportionally to the increase in crust (p < 0.05). Samples with containing 3% crust showed significantly higher uncooked and cooked CIE a*, water holding capacity, cooking yield, and shear force versus con-trol sample (p < 0.05). Moreover, samples with containing 2% and 3% crust showed significantly lower diameter reduction and thickness reduction than those of control sample (p < 0.05). The sensory evaluation conferred by crust were significantly higher than those of control sample (p < 0.05). Overall, our results suggest that pork patties added with crust 3% have better properties.