Browse > Article
http://dx.doi.org/10.5187/JAST.2003.45.2.265

Changes in Meat Quality Characteristics on Refrigerated Pork Loin Fed with Supplemental Bamboo Vinegar  

Kook, K. (Division of Animal Science, Institute of Agricultural Science and Technolog Chonnam National University)
Kim, K. H. (Division of Animal Science, Institute of Agricultural Science and Technolog Chonnam National University)
Publication Information
Journal of Animal Science and Technology / v.45, no.2, 2003 , pp. 265-272 More about this Journal
Abstract
This experiment was conducted to investigate the changes in meat quality characteristics on refri- gerated(4$^{\circ}C$) pork loin fed with supplemental levels of Bamboo vinegar(BV). Thirty pigs were divided into 3 groups of 10 pigs. Dietary levels of Bamboo vinegar 0%(control), 2% and 4% were included in experimental diets of each of the groups. The pH value was decreased(P<0.05) in 2% and 4% BV compared to the control after 3d of storage. Lightness was increased(P<0.05) in 2% and 4% BV compared to the control at 1d and 3d. Redness was decreased(P<0.05) in 4% VB compared to the control at 1d and 3d. The 2% and 4% BV showed a significant(P<0.05) increase in yellowness throughout the whole experiment compared to control. Cooking loss was increased(P<0.05) in 2% and 4% BV compared to the control after 3d of storage. Shear force was decreased(P<0.05) in 2% and 4% BV compared to control at 1d and 3d. TBA was decreased(P<0.05) in 2% and 4% BV at 6d and 9d. Total microbial counts was decreased(P<0.05) in 2% and 4% BV compared to control. The 2% and 4% BV scored higher(P<0.05) in odor evaluation compared to the control at 1d and 3d. The 2% and 4% BV also scored higher(P<0.05) than the control in the evaluation of appearance at 1d. The taste was increased(P<0.05) in 2% and 4% BV compared to control at 1d, 3d, and 6d. These results showed that the addition of 2% or 4% BV improved the meat quality and storage characteristics of refrigerated pork.
Keywords
Bamboo vinegar; Pork lion; Meat quality; TBA; Total microbial counts;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Kotula, A. W., Ayres, J. C., Huhtanen, C. N., Stren, N. J., Stringer, W. C. and Tompkin, R. B. 1980. Guidelines for microbiological evaluation of meat. Proc. 33rd Annual Rec. Meat Conf., p. 65.
2 Ledward, D. A. 1984. Haemoproteins in meat and meat products. In developments In Food ProteinⅢ, ed. B. J. F. Hudson, Applied Science, London. pp. 33-68.
3 Lizaso, G., Hernadez, B., Chasco, J., Insausti, K., Beriain, M. J. and Purroy, A. 1996. Meat colour from pirenica steers and heifers after vacuum packging. Proceedings of the 42nd ICOMST. 1:98.
4 Nottingham, P. M. 1982. Microbiology of carcass meat. In “Meat Microbiology”, Brown, M. H. ed.. Applied Science Publishers Ltd., London. p. 13.
5 Palanska, O. and Nosal, V. 1991. Meat quality of bulls and heifers of commercial cross breeds of the improved Slovak Spotted Cattle with the Limousine breed. Vedecke Prace Vyskumnedo Ustaru Zivocisnej Vyroby Nitre(CSFR) 24:59.
6 田村豊辛. 1975. 약물의 해독작용에 관한 연구 (제8보) Holyessig를 포함하는 나무껍질 성분에 대한 연구. The Clinical Report. 9:3346.
7 Akio Yasuhara. 1993. Valatile compounds in pyroligneous lipids from karamatu and chisima- sasa. Aagric. Bio. Chem. 51(11):3049.
8 Deymer, D. I. and Vandekerckhove, P. 1979. Compounds determining pH in dry sausage. Meat Sci., 3, 161.
9 Field, R. A. and Chang, Y. O. 1969. Free amino acids in bovine muscle and their relationship to tenderness. J. Food Sci. 34:329.
10 Hisasi, Yoshmura. 1993. Promoting effect of wood vinegar compounds on the mycelial growth of two basidiomycete. Tran. Myco. Soc. Japan : 141.
11 Khan, A. W. and Van den Berg, L. 1964. Some protein change during postmortem tenderization in poultry meat. J. Food Sci. 29:537
12 Ketelaere, A., Demeyer, D., Vandekerckhove, P. and Vervaeke, I. 1974. Stoichimetry of carbo- hydrtae fementatin during dry sausage, and tenderness of pork, Meat Sci., 32:161.
13 松田義夫. 1975. 약물의 해독작용에 관한 연구 The Clinical Report. 9(13).
14 永田耕一. 1983. 肝實質性黃疸における天然樹液の臨床的檢討.The Clinincal Report. 17(11): 231.
15 SAS. 1988. SAS User's Guide : Statistics. SAS Inst., Inc., Cary, NC.
16 Witte, V. C., Krause, G. F. and Baile, M. E. 1970. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35:582.
17 Yates, L. D., Dutson, T. R., Caldwell, J. and Carpenter, Z. L. 1983. Effect of temperature and pH on the post-mortem degradation of myofibrillar proteins. Meat Sci., 9:157.
18 김동희. 1990. 성형 목탄가루가 사료첨가제로서의 이용가능성에 관한 연구. 건국대학교 석사학위논문.
19 김한성, 김성훈. 1998 목초액의 약리 및 임상 효능과 연구방향. 대전대학교 한의학연구소 논문집. 7(1):831.
20 류경션, 이문준, 송근섭, 나종삼, 김종승. 1997. 목탄과 목탄액의 첨가가 육계의 생산성과 육질에 미치는 영향. 한국가금학회지. 24(3):139.
21 박구부, 손영달, 김영환, 이한기. 1988. 한국 재래산양육의 저장기간에 따른 지방.
22 장철수, 석현덕. 2001. 농.축산업분야에 있어서 목탄.목초액 이용의 활성화 방향 산림경제연구. 9(1):28.
23 박우문, 최원회, 유익종, 김왕준, 전기홍, 전동효. 1997. 발효식품에서 분리한 젖산균이 발효소지의 저장중 미생물의 특성에 비치는 영향. 한국축산학회지. 39:60.
24 석현덕, 장철수, 서영완. 1998. 목질탄화물의 농축산업적 이용현황과 전망, 목질탄화물(숯과 목초액)의 농업 및 환경적 이용에 관한 국제 심포지움. pp. 129-149.
25 석현덕, 장철수. 1999. 소경목.불량목 등 목질계 폐자원을 이용하여 가공된 목단.목단액의 농수축산업에서의 실용화 및 산업화 연구. 한국농촌정제연구원. C99-23.
26 谷田見光克.1990.木酢液の 精製と 利用技術 及び 木炭による 消臭技術. 木炭と木炭液の 新用述開發硏究成果集. p.297.
27 福島義信. 1980. 젖소의 위에서 발생하는 VFA와 네카릿치의 투여효과. 일본축산연구 34:773.