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Effect of Mugwort Pelleted Diet on Storage Stability of Pork Loins  

김병기 (경상북도축산기술연구소)
우선창 (경상북도축산기술연구소)
김영직 (대구대학교 축산학과)
Publication Information
Food Science of Animal Resources / v.24, no.2, 2004 , pp. 121-127 More about this Journal
Abstract
This study was conducted to investigate the effect of dietary mugwort pelleted on the storage stability of pork. barrow (T1) and boar (T2) were alloted into six treatments: 1) control (commercial feed) 2) T1-1 and T2-1(commercial feed supplemented with 3.0％ mugwort pelleted) 3) T1-2 and T2-2 (commercial feed supplemented with 5.0％ mugwort pelleted). They were fed with the experimental diets for 60 days and slaughtered. Meat samples were in wrap package and stored at 4${\pm}$1$^{\circ}C$ for 10 days. pH, WHC and cooking loss were not siginificanly different in all treatment. But these values were tended to increase during storage for all treatment groups (p＜0.05). Thiobarbituric acid reactive substances (TBARS) and Volatile Basic Nitrogen (VBN) values were low for pork samples prepared from pigs supplemented mugwort pelleted diet and the values were increased as storage period increased for all treatment groups (p＜0.05). But L value was highest for pork samples prepared from pigs supplemented of 3.0％ mugwort pelleted diet among treatments group.
Keywords
mugwort pellet; storage stability; pork;
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Times Cited By KSCI : 2  (Citation Analysis)
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