| Budget Amount *help |
¥3,510,000 (Direct Cost: ¥2,700,000、Indirect Cost: ¥810,000)
Fiscal Year 2013: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2012: ¥2,210,000 (Direct Cost: ¥1,700,000、Indirect Cost: ¥510,000)
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| Research Abstract |
Superchilling (Hyo-On) means reducing the temperature of food uniformly to a point slightly above which obtained in freezing point, thereby extend the self-life of food, namely retaining fresh and high quality food by suppressing the wide-spreading of harmful microorganisms in food. This study evaluated the effect of different aging temperature on the properties of fat in pork loin. The melting point of fat in Hyo-On treatment was decreased by 3.0 degrees from 0 to 1 day. Hyo-On aging which causes the decrease of melting point of fat can improve the food texture food texture and taste of pork meat.
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