Study on Quality-based Protocol for Meat and Meat Products

Dong-Min Shin1, Tae-Kyung Kim1, Jae Hoon Lee1, Bum-Gun Kim1, Ji Yoon cha1, Yun-Sang Choi1,*
Author Information & Copyright
1Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
*Corresponding Author: Yun-Sang Choi, Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea, Republic of. E-mail:

© Copyright 2022 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 ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Aug 26, 2022; Revised: Sep 02, 2022; Accepted: Sep 06, 2022

Published Online: Sep 20, 2022


In this study, the protocol of quality analysis method of meat and processed meat products was conducted to be used in the development of various products. Meat and processed meat products have many considerations when analyzing the quality compared with other food groups. The determinants of meat quality are pH, meat color, water holding capacity, age, fatty acid composition, marbling, and lipid oxidation. The quality determinants of processed meat products differed from product to product, so whole meat products and ground meat products were analyzed separately. The quality-based protocol was analyzed for whole meat products as representative ham products and for pulverized meat products as sausages. The quality characteristics of ham are measured by pH, color, water holding capacity, physical properties, fatty acid composition, lipid acidity, curing yield, cooking loss, gel-forming ability (dynamic viscosity), textural properties, residual nitrite, flavor component analysis, and product yield. The quality characteristics of sausages are almost similar to the analysis of ham, and emulsion stability and scanning microscope are measured. Therefore, it is possible to analyze the quality of meat and processed meat products through appropriate tests for each product as a quality-based protocol study.

Keywords: meat; processed meat product; quality-based protocol; analysis technique