A perspective of cultured meat market

Sun Jin Hur 1
Author Information & Copyright
1Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
*Corresponding Author:Sun Jin Hur, Chung-Ang University, Anseong-si 17546, Korea, Republic of. E-mail: hursj@cau.ac.kr.

© Copyright 2020 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/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Sep 01, 2020


This study aimed to determine the changes in meat color (L*, a*, b*), residual nitric acid ion, myoglobin (Mb), and metmyoglobin contents in pork loin aged and heated with the addition of sodium nitrite. The meat color was measeured by using a chromameter, and visual sensory evaluation was used to determine for redness and brightness. When the pork loin was aged with sodium nitrite, the redness (a*), chroma (C*) and brownness (ΔH) values were higher, and the lightness (L*), yellowness (b*), and whiteness (W*) values were lower than those of pork loin aged without sodium nitrite. The residual nitric acid ion, myoglobin, and metmyoglobin contents were increased by the sodium nitrite treatment. Although the meat color of the heated pork loin with sodium nitrite was similar to that of the aged pork loin with sodium nitrite, the residual nitric acid ion content decreased. These results indicate that the addition of sodium nitrite to pork loin, which undergoes color fading during aging, can improve consumer preference through meat stabilization effects and reduce residual nitric acid ion formation caused by moderate heating.

Keywords: Pork loin; Nitrite; Meat color; Aging; Heating