Effects of Fermented Rice Bran Addition on the Quality Improvement of Pork
![]() ![]() |
Kim, Dong-Yeop
(Department of Food Science and Food Service Industry, Yeungnam University)
Fan, Jiang Ping (Department of Food Science and Food Service Industry, Yeungnam University) Choi, Da-Hei (Department of Food Science and Food Service Industry, Yeungnam University) Park, Hyun-Sil (Department of Food Science and Food Service Industry, Yeungnam University) Han, Gi-Dong (Department of Food Science and Food Service Industry, Yeungnam University) |
1 | Kim KM, Yu KW, Kang DH, Suh HJ. Anti-stress and anti-fatigue effect of fermented rice bran. J. Phytother. Res. 16: 700-702 (2002) DOI ScienceOn |
2 | Hodgson RR, Davis GW, Smith GC, Savell JW, Cross HR. Relationship between pork loin palatability traits and physical charac-teristics of cooked chops. J. Anim. Sci. 69: 4858-4865 (1991) DOI |
3 | Candek-Potokar M, Zlender B, Lefaucheur L, Bonneau M. Effects of age and/or weight at slaughter on longissimus dorsi muscle: Biochemical traits and sensory quality in pigs. J. Meat Sci. 48: 287-300 (1998) DOI ScienceOn |
4 | Hilditch TP, Jones EC, Rhead AJ. The body fats of the hen. Biochem. J. 28: 786-795 (1934) DOI |
5 | Chung TM, Shin JS. Analysis of fatty acid in rice bran oil by gas chromatography. Korean J. Biochem. 9: 29-33 (1968) 과학기술학회마을 |
6 | Larick DK, Turner BE, Schoenherr WD, Correy MT, Pilkington DH. Volatiled compound content and fatty acid content and fatty acid composition of pork as influenced by linoleic acid content of the diet. J. Anim. Sci. 70: 1397-1402 (1992) DOI |
7 | Miller MF, Shackelford SD, Hayden KD, Reagan JO. Determination of the alteration in fatty acid profiles, sensory characteristics and carcass trairs of swine fed dldvated levels of monounsaturated fats in the diet. J. Anim. Sci. 68: 1624-1631 (1990) DOI |
8 | Suzuki K, Abe H, Ogawa Y, Suzuki A. Effect of terminal sire on the meat quality of three-way crossbred pigs. Anim. Sci. Technol. 68: 310-317 (1997) |
9 | AOAC. Offical Method of Analysis of AOAC Intl. 16th ed. Method 950.46, 960.39, 920.153, 928.08. Association of Offical Analytical Communities, Arlington, VA, USA (1990) |
10 | Warriss PD, Brown SN. The relationships between initial pH, reflectance and exudation in pig muscle. J. Meat Sci. 20: 65-74 (1987) DOI ScienceOn |
11 | Kim IS, Min JS, Lee M. Comparison of TBA, VBN, fatty acid composition, and sensory characteristics of the imported and domestic frozen pork bellies. Korean J. Anim. Sci. 40: 507-516 (1998) |
12 | Sierra S, Lara-Villoslada F, Olivares M, Jimenez J, Boza J, Xaus J. Increased immune response in mice consuming rice bran oil. Eur. J. Nutr. 44: 509-516 (2005) DOI |
13 |
Cai H, Al-Fayez M, Tunstall RG, Platton S, Greaves P, Steward WP, Gescher AJ. The rice bran constituent tricin potently inhibits cyclooxygenase enzymes and interferes with intestinal carcinogenesis in |
14 | Maeda H, Ichihashi K, Fujii T, Omura K, Zhu X, Anazawa M, Tazawa K. Oral administration of hydrolyzed rice bran prevents the common cold syndrome in the elderly based on its immunomodulatory action. Biofactors 21: 185-187 (2004) DOI |
15 | Folch J, Lees M, Stanley GHS. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226: 497-509 (1957) |
16 | Koh JH, Yu KW, Suh HJ. Biological activities of Saccharomyces cerevisiae and fermented rice bran as feed additives. Lett. Appl. Microbiol. 35: 47-51 (2002) DOI ScienceOn |
17 | Juliano BO. Rice Bran. pp. 647-687 In: Rice Chemistry and Technology, Juliano BO (ed). American Association of Cereal Chemists Inc., St Paul, MN, USA (1985) |
18 | Morrison WR, Smith LM. Preparation of fatty acid methyl esters and dimethyl acetals from lipids with boron fluoride methenol. J. Lipid Res. 5: 600-608 (1964) |
19 | Yang CJ, Unganbayar D, Sin YH, Chung IB, Cho YM, Nam BS. Effect of food waste feed and probiotics on growth perfermance and body composition in broiler. J. Korean Wast. Recy. Res. 11: 113-121 (2003) |
20 | Jin SK, Kim IS, Song YM, Hur SJ, Ha JH, Hah KH. Effect of crossbreed method on meat quality in pigs. Korean J. Anim. Sci. Technol. 47: 457-464 (2005) DOI |
21 | Kim BK, Hong KJ, Park JH, Kim HS. Effects of supplementation of microbes additive on the fatty acid composition and cholesterol production in meat of pig and chicken broiler. Korean J. Food Sci. Anim. Resour. 24: 399-404 (2004) |
22 | Lee YB, Sung SK. Analysis Experimentation of Meat and Meat Products. Sunjin Culture Pub. Co., Seoul, Korea. p. 128 (1996) |
23 | Lee JY. Indentification of amino acid composition of protein in dulse. Korean J. Agr. Chem. Biotech. 6: 119-121 (1965) |
24 | Honikel KO. How to measure the water holding capacity of meat quality in pigs. Marinus Nijhoff Publisher., Dordrecht, Netherlands. pp. 10-20 (1987) |
25 | Kamada T, Ishibashi T, Kimata M. Studies on relationship between taste component and chemical composition in various breed of pork. The 17th research reports of the Ito foundation. pp. 260-265 (1999) |
![]() |