This study was conducted to investigate the quality characteristics, anti-oxidation activity and di-peptide (anserine, carnosine) contents of marinated pork loin from Korean native black pig (KNBP) and crossbred of Landrace×Yorkshire×Durock (LYD) by addition of fruits (pineapple and gold kiwi). Sliced pork loin (13~15 mm) was marinated in three different treatments: 1) no fruits addition, 2) with seasoning and pineapple for 5 h, 3) with seasoning and kiwi for 5 h. Addition of fruits significantly decreased pH, hardness and chewiness of marinated KNBP and LYD pork loin. Anti-oxidation activity in pork were significantly increased by addition of fruits. Especially, addition of gold kiwi in the pork loin marinated for 5 h showed the highest anti-oxidation activity and carnosine contents. Also, it showed the highest score in the sensory characteristics (juiciness and tenderness). These results suggested that the pork loin marinated with gold kiwi for 5 h could be one of the solutions to enhance quality characteristics of marinated KNBP and LYD.

This study was investigated the effects of marinating beef with thirteen different commercial vinegars on quality traits of Biceps femoris (BF) muscle of Hanwoo. Samples were divided into thirteen portions and injected with vinegar which was equivalent to 10% of the sample weight. The samples were all marinated for 15 hrs at 4℃ for experiments. The pH and cooking loss were tended to decrease (p<0.05) on all the vinegars and swollen rate was increased only on pomegranate vinegar. Shear force was decreased on all the thirteen commercial vinegars except persimmon vinegar. Most of commercial vinegars had influenced on water holding capacity, excluding omija-persimmon, pomegranate and grape vinegars. The yield was the greatest with the aloe-apple (p<0.05). Redness (a) was stable on aloe-apple and omija-persimmon vinegars. With an improvement of experimental design and process for future work, the results could be suggested to industrial utilization wherein low-quality meat could be improved by simple marination.