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KMID : 1024620010210040349
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Food Science of Animal Resources
2001 Volume.21 No. 4 p.349 ~ p.357
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Effect of Dietary Conjugated Linoleic Acid on Texture and Sensory Characteristics of Pork
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Lee Jeong-Il
Choi C. S.
Park J. C.
Moon Hong-Kil
Kim Y.-H.
Park Jong-Dae
Joo Seon-Tea
Park Goo-Boo
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Abstract
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The effects of dietary conjugated linoleic aicd on pork quality was investigated using sixty four pigs. CLA was synthesized by alkaline isomerization method with corn oil. Pigs were devided into 4 treatment groups(16 pigs/group) arid subjected to one of four treatment diets(0, 0.1, 0.2, and 0.3% CLA diets) for 2 weeks before slaughter. Pork loin and belly were collected from the animals(105∼110kg body weight) slaughtering at the commercial slaughter house. Pork loin and belly meat were aerobic packaged and then stored during 2. 5. 8. 11 and 13 days at 4 refrigerator. Samples were analysed for meat color, texture and sensory characteristics. There were no diference in meat color(L*, a*, b*), texture and sensory property among control and CLA treatment (s), and no changes as the storage period passed. This results mean that feeding CLA to pork doesn\`t change the meat color and texture of the pork what consumers consider when they buy some meat. Especially, feeding CLA to pork didn\`t transform sensory property of the pork. We considered these result as no problem in the pig fed with CLA.
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KEYWORD
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conjugated linoleic acid, pork, color, sensory, texture
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