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KMID : 1024620060260030290
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Food Science of Animal Resources
2006 Volume.26 No. 3 p.290 ~ p.296
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Effects of Long Term Tangerine Peel Consumption on the Physicochemical Properties and Palatability of Crossbred Pig Meats
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Yang Jong-Beom
Yang Seung-Joo
Ko Suk-Min
Jung In-Chul
Moon Yoon-Hee
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Abstract
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Crossbred pigs (female, 198 days old, , Tamra Marketing Farm) were fed a diet supplemented with tangerine peel fer an extended period to study its effect on the physicochemical properties and palatability of the pork. The samples for this study consisted of the pork from pigs fed a diet without tangerine peel (T0), and the pork from pigs fed a diet containing 8% tangerine peel during the entire breeding period, from early pregnancy through the finishing period (T1). The pH Hunter’s value, water holding capacity, freezing loss, thawing loss, cooking loss, hardness, springiness, cohesiveness, sensory raw meat color and cooked meat palatability of loin and belly were not significantly different between T0 and T1 pork (p>0.05). However, the Hunter’s value, gumminess, shear force value (SFV) and smell were significantly higher in meat from loin of T1 than T0 pigs (p<0.05). Thus T1 pork exhibited an improved SFV, DPPH reduction and aroma of cooked belly meat (p<0.05).
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KEYWORD
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tangerine peel, crossbred pig meats, physicochemical property, palatability
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