인삼부산물 급여 수준에 따른 돈육의 저장특성

• 발행기관: 한국축산식품학회
• 저자명: 유영모 안종남 채현석 박범영 김진형 이종문 김용곤 박형기
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제24권 제1호, 37~43쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2004.03.31

영문 초록

The 'Ginseng Pork' produced by feeding ginseng by-products can be a compatible product in the sense of increasing pork consumption and developing functional food in the international pork market. This experiment was conducted to produce 'Ginseng Pork' with emphasis on growth performance and meat quality. Experiments were conducted in which 30 Landrace heads were fed with bark of ginseng root(BGR) or heating extracts ginseng leaves and stem(HEG). WB-shear force was not different among the treatment groups until 15 days of ageing, but pork fed with the 6% BGR showed a higher shear force at 20 day of storage at 4℃. Cooking loss showed lower value for the 9% BGR group compared with the control group. At 15 day, the 3% and 9% BGR groups showed lower cooking losses than control. Pork groups fed HEG showed a significantly(p

키워드

ginseng by-product pork meat quality storage