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http://dx.doi.org/10.5187/JAST.2004.46.4.645

Changes of Quality Characteristics of Manufactured Press Ham using Conjugated Linoleic Acid(CLA) Accumulated Pork during Storage Periods  

Lee, J.I. (Advanced Swine Research Institute, GyeongNam Province)
Ha, Y.J. (Advanced Swine Research Institute, GyeongNam Province)
Jung, J.D. (Advanced Swine Research Institute, GyeongNam Province)
Kang, K.H. (Division of Animal Science, College of Agriculture, Gyeongsang National University)
Hur, S.J. (Division of Animal Science, College of Agriculture, Gyeongsang National University)
Park, G.B. (Division of Animal Science, College of Agriculture, Gyeongsang National University)
Lee, J.D. (Advanced Swine Research Institute, GyeongNam Province)
Do, C.H. (Advanced Swine Research Institute, GyeongNam Province)
Publication Information
Journal of Animal Science and Technology / v.46, no.4, 2004 , pp. 645-658 More about this Journal
Abstract
To investigate the effects of conjugated linoleic acid added diet feeding on CLA accumulation and quality characteristics of manufactured press ham using CLA accwnulated pork loin meat. The CLA used to add in diet was chemically synthesized by alkaline isomerization method with com oil. Pigs were divided into 5 treatment groups(4 pigs/group) and subjected to one of five treatment diets(0, 1.25% CLA for 2weeks, 2.5% CLA for 2weeks, 1.25% CLA for 4weeks and 2.5% CLA for 4weeks, CLA diets; total fed diets) before slaughter. Pork loin were collected from the animals(110kg body weight) slaughtering at the commercial slaughter house. Manufacture press ham using CLA accumulated pork loin meat were vacuum packaged and then stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. Samples were analyzed for general compositions, physico-chemical properties(pH, color, shear force value), TBARS. pH value of CLA treatment(T4) was increased significantly than that of oontrol(P<0.05). pH of control and CLA treatments were increased significantly as the storage period passed(P< 0.05). Crude fat content of CLA treatment groups was significantly higher than the control pork (P<0.05). Meat color(CIE $L^*$, $a^*$
Keywords
Conjugated linoleic acid; Pork; Press ham; Fatty acid composition;
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