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KMID : 1024620030230020115
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Food Science of Animal Resources
2003 Volume.23 No. 2 p.115 ~ p.121
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Effects of Feeding Dietary Different Oil and Tocopherol on Physico-Chemical Characteristics of Pork
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Jin Sang-Keun
Hah K. H.
Song Y. M.
Kim Il-Suk
Lee Sung-Dae
Kim Hoy-Yun
Chung Ki-Hwa
Park Ki-Hun
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Abstract
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The pork quality was determined with following treatments. The meat samples were obtained from pigs which had been fed finishing pig diets containing 5% beef tallow(Control), 3% beef tallow and 2% perillar seed oil(T1), 250 ppm vitamin E(a-tocopheryl acetate) in T1(T2), 3% beef tallow and 2% squid viscera oil(T3), 250 ppm vitamin E in T3(T4), 3% beef tallow and 2% CLA(Conjugated linoleic acid, T5). T1 had the lowest sarcomere length, salt solubility and total protein contents among the treatments. Salt solubility and total protein content of T2 and T4 which had been fed diets containing Vit. E were higher than those of T1 and T3 which had not been fed diets without Vit. E. pH and water holding capacity(WHC) values of control were higher than those of T1, T3 and T5, while WHC of T2 and T4 was higher than those of T1, T3 and T5. The hunter L value of meat and a value of fat showed higher in T5 than those in control, T, T3. The adhesiveness of T3 and the springiness of T5 in cooked meat showed higher level than other treatments.
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KEYWORD
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a-tocopheryl acetate, perilla seeds oil, squid viscera oil, pH, WHC, color, hardness, pork
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