Effects of supercritical carbon dioxide treatment on meat quality and sensory evaluation in soy sauce and hot-pepper paste marinated pork

Young Min Choi, Sang Hoon Lee, Jee Hwan Choe, Kyoung Heon Kim, Min-Suk Rhee, Byoung-Chul Kim

Research output: Contribution to journalArticle


The objective of this study was to investigate the effects of supercritical carbon dioxide (SC-CO2) treatment on meat quality and sensory evaluation of marinated pork. Meat marinated in two traditional Korean marinades, soy sauce and hot-pepper paste, and raw marinated meat were then treated with 7.4, 12.2, or 15.2 MPa CO2 at 31.1°C for 10 min. The SC-CO2 treatments had no effect on the meat pH (p>0.05) or Warner-Bratzler shear force (p>0.05). There was no significant difference (p>0.05) in the total loss (sum of treatment loss and cooking loss) between the control and SC-CO2 treated samples at 15.2 MPa (soy sauce marinated pork: 21.78 vs. 18.97%; hot-pepper marinated pork: 21.61 vs. 18.01%). After the SC-CO2 treatment, lighter surface colors were observed in the treatment samples compared to those of the control samples (p< 0.001). However, tasting panelists were unable to distinguish a difference in color or in overall acceptability of the control and treatment (p>0.05). In the case of soy sauce marinated pork, when SC-CO2 applied at 15.2 MPa and 31.1°C for 10 min, treatment samples showed a tenderer meat than the control samples. Therefore, the SC-CO2 treatment conditions had no adverse effects on the sensory quality characteristics of the marinated meat products.

Original languageEnglish
Pages (from-to)581-586
Number of pages6
JournalKorean Journal for Food Science of Animal Resources
Issue number5
Publication statusPublished - 2013 Dec 1



  • Marinated pork
  • Meat quality
  • Sensory evaluation
  • Supercritical carbon dioxide

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology

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