Physicochemical properties of jangjorim made with beef, pork and venison

This study was conducted to compare the physicochemical properties of jangjorim made with venison (JMV) with those of jangjorim made with beef (JMB) and jangjorim made with pork (JMP). It was confirmed that the pH of the jangjorim was within the range of pH 5.8-5.9, and no significant difference was found depending on the main ingredient. Both the first and second yields after heat treatment were the highest in JMP, followed by JMV and JMB. The color measurement results showed that JMP had the brightest color, and the redness of JMV and JMP was lower than that of JMB. The b value was higher in JMP, and there was no significant difference between JMP and JMV. The color of the JMV was similar to that of JMB, and it was confirmed to be considerably darker than that of JMP. As a result of examining the ultra-fine structure of the cross-section and side of the each jangjorim, no differences in muscle shape or size were observed among the three kinds of jangjorim. Among the analyzed minerals, potassium and sulfur were found to be the most abundant, followed by phosphorus > magnesium > calcium. The main constituent fatty acids were found to be palmitic, stearic, oleic, and linoleic acid.