Browse > Article

Characteristic of Pork Quality during Storage Fed with Ginseng By-Products  

유영모 (농촌진흥청 축산기술연구소)
안종남 (농촌진흥청 축산기술연구)
채현석 (농촌진흥청 축산기술연구)
박범영 (농촌진흥청 축산기술연구)
김진형 (농촌진흥청 축산기술연구)
이종문 (농촌진흥청 축산기술연구)
김용곤 (농촌진흥청 축산기술연구)
박형기 (전북대학교 동물자원학과)
Publication Information
Food Science of Animal Resources / v.24, no.1, 2004 , pp. 37-43 More about this Journal
Abstract
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$^{\circ}C$. 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<0.05) lower TBARS values after 5 days of storage. As for VBN analysis, the feeding groups of 9% BGR and 5.5% HEG had significantly lower values at 5 and 20 days when compared to the other treatment groups. It might be concluded that the accumulation of ginseng saponin in the pork resulted in retarding the ageing and inhibiting the oxidation.
Keywords
ginseng by-product; pork; meat quality; storage;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Cho, S. H. (1977) Saponins of Korean ginseng C.A. Meyer(Part II). J. Korean Agricultural Chemical Society 20, 142-146
2 Choi, J. H., Kim, D. W., Moon, Y. S., and Chang, D. S. (1996) Feeding effect of oriental medicine on the functional properties of pig meat. J. Korean Soc. Food Nutr. 25, 110-117.
3 Greer, G. G., Dilts, B. D., and Jeremiah, L. E. (1993) Bacteriology and case-life of pork after storage in carbon dioxide. Journal of Food Protection 56, 689-693.
4 Ju, H. K., Lee, K. U., Choi, B. K., Bak, M. Y., and Hong, S. P. (1975) A Study on the nutritive effect of Ginseng meal in laying hen. Korean J. Food. Sci. 7, 11-14
5 Lee, D. W., Sohn, H. O., Lim, H. B., Lee, Y. G., and Aprikian, A. G. (1995) Antioxidation of panax ginseng. Korea J. Ginseng Sci. 19, 31-3.
6 Park, B. Y., Yoo, Y. M., Cho, S. H., Chae, H. S., Kim, J. H., Ahn, J.N., Lee, J. M., and Yun, S. K. (2001) Studies on Quality characteristics of pork classified by Hunter L value. Korean J .Food Sci. 21, 323-328
7 Tanaka, O. (1978) Proceed. 2nd Int. ginseng Symp., Korea Ginseng Research Institute, Seoul, Korea. pp. 145-150
8 Kim, J. Y. and Stava, E.J. (1974) Proceed. Int. ginseng Symp. The Central Research Institute, Office of Monopoly, Seoul, Korea, pp. 77-80.
9 Sung, J. H., Hasegawa, Hideo, Ha, J. Y., Park, S. H., Matumiya, Satoshi, Uchiyama, Masamori and Huh, J. D. (1997) Metabolism of ginseong saponins by human intestinal bacteria. Kor. J. Pharmacogn. 28, 35-41
10 Hwang, I. H., Park, B. Y., Cho, S. H., Kim, l H., and Lee, J. M. (2004) Effect of practical variations in fasting, stress and chilling regime on post-slaughter metabolic rate and meat quality of pork loin. J .Anim. Sci. & Technol.( Kor.) 46, 97-106   DOI
11 Laakkonen, E., Wellington, G. H., and Skerbon, J. W(1970) Low temperature longtime heating of bovine. I. Changes in tenderness, water binding capacity, pH and amount of water-soluble component. Journal of Food Science 35, 175-179.   DOI
12 Van Laack, R .L. J. M, Kauffman, R. G., Sybesma, W., Smulders, F. J. M., Eikelenboom, G., and Pinheiro, J. C. (1994) Is colour brightness(L-Value) a reliable indi-cator of water-holding capacity in porcine muscle. Meat Science 38, 193-201   DOI   ScienceOn
13 Lee, C. H., Nam, K. Y., and Choi, K. J (1978) Relationship between the age and chemical components of ginseng root's portion. Korean J. Food Sci. Technol. 10, 263-267.
14 Ahn, S. D. and Choi, K. T. (1984) Saponin contents of root and aerial part in Panax ginseng and Panax quinquefolium. KJCS. 29, 342-349
15 SAS. SAS/STAT (1996) SAS/STAT Software for PC. SAS Institute Inc., Cary, NC, USA
16 Jeremiah, L. E., Gill, C. O., and Penney, N. (1992) Theeffects on pork storage life of oxygen contamination innominally anoxic packagings. Journal of Muscle Foods 3, 263-281   DOI
17 高板和久 (1975) 肉製品の鮮度保持度測定. 食品工業18, 105
18 Jeremiah, L. E., Gibson, L. L., and Agranosa, G. C. (1995) The influence of controlled atmosphere and vacuum packaging upon chilled pork keeping quality. Meat Sci. 40, 79-92   DOI   ScienceOn
19 Joo, S. T., Hur, S. J., Lee, J. I., Lee, J. R., Kim, D. H., Ha, Y. R., and Park, G. B. (1999) Influence of dietary onion peel on lipid oxidation, blood characteristics and antimutagenicity of pork during storage. Kor. J. Anim. Sci. 41, 671-678
20 Offer, G. and Knight, P. (1989) Developments in meat science. 4th ed., Lawrie, R(ed.), Elsevier Applied Science, Barking, pp. 63-64