한국산 수출용 냉장 등심을 2℃에 50일간 저장하면서 육색, TBARS 및 VBN의 변화를 5일∼10일 간격으로 조사하였으며, 그 결과는 다음과 같다. 육색 변화에서 명도는 Ⅱ와 Ⅲ업체시료가 유의적으로 높았고, 저장기간에 따라 저장 35일까지 유의적으로 증가하다가 이후 감소하였다. 선도변화에서 TBARS 값이 저장 초기에는 Ⅰ업체와 Ⅱ업체 시료가 서로 비슷한 수준이었으나, 저장 40일 이후부터는 Ⅱ업체와 Ⅲ업체 시료가 Ⅰ업체 시료보다 높은 수준으로 나타났다. VBN 값은 수출업체간에 차이가 없었고, 저장기간이 경과함에 따라 유의적으로 증가하였다.

The Korean fresh pork loins in vacuum packaged were obtained from three different Korean export companies and investigated for meat color, TBARS(thiobarbituric acid reactive substance) and VBN(volatile basic nitrogen). The fresh pork loins were stored at 2℃ for 50 days and analyzed with an interval of 5∼10 days. The L^＊ values of meat from the company Ⅱ and Ⅲ were relatively higher than those from the company Ⅰ. The L^＊ values of loins from the companies Ⅱ and Ⅲ were increased until 35 days of storage and decreased after that period. The TBARS values were increased as the storage time increased for meat from all companies. Although the TBARS values of all loins were similar at the beginning stage of storage, those from the companies Ⅱ and Ⅲ were higher than loins from the company Ⅰ after 40 days of storage. There were no significant diffference in VBN among loins from three companies during the storage.