| Summary: | 碩士 === 國立中興大學 === 動物科學系所 === 102 === The goal of this research was to develop an automatic processing machine which can make meat cured without thawed, expect it will not only reduce the working hours, also increase the yield percentage of meat products. We thawed the frozen pork loin and frozen chicken drumstick by using the automatic processing machine (machine group, MG), at refrigeration state (RS), and at room temperature, then compared the difference of thawing time, weight change during the processing, yield, the content of soluble protein in drip and in curing liquid which after cured, and analyzed the protein performance by SDS-PAGE electrophoresis. After cooked and packaged, we stored the samples at 4℃for 8 weeks. The L, a, b value, 2-thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen (VBN), residual nitrite, total plate counts, anaerobic plate counts, water holding capacity, shear value, and sensory evaluation were measured.
Both frozen pork loin and drumstick treated with MG had the shortest thawing time and the best yield (p<0.05). The content of soluble protein of MG’s drip and curing liquid was lower than RS and RT (p<0.05), and the performance of protein in three treatment groups’ drip and curing liquid were no significant different. In the storage characteristics of cooked pork loin, there were no significant different between the three treatment groups’ L value, TBA, VBN, residual nitrite, and total plate counts; MG’s a value and pH value was lower than RS and RT (p<0.05); MG and RT’s anaerobic plate counts was higher than RT (p<0.05). As for cooked pork loin’s sensory evaluation, MG’s texture, tenderness, juiciness, and overall acceptance were higher than the other groups (p<0.05). In the storage characteristics of cooked chicken drumstick, there were no significant different between the three treatment groups’ a value, b value, TBA, and residual nitrite; MG and RT’s L value was higher than RS (p<0.05); MG’s pH value, VBN, total plate counts, and anaerobic plate counts were higher than the other groups (p<0.05). As for cooked chicken drumstick’s sensory evaluation, there were no significant between three treat groups except appearance and juiciness. According to the aforementioned, the meat treated by the automatic processing machine would have fine storage characteristics as good as the meat which treated by traditional way. We expect that we can make a technology transferring to meat processing industry for increase the competitiveness and reduce the energy wasting in the future.
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