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KMID : 1024620040240010037
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Food Science of Animal Resources
2004 Volume.24 No. 1 p.37 ~ p.43
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Characteristic of Pork Quality during Storage Fed with Ginseng By-Products
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Yoo Y. M.
Ahn Chong-Nam
Chae H. S.
Park Beom-Young
Kim Jin-Hyoung
Lee Jong-Moon
Kim Y. K.
Park Heung-Kee
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Abstract
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The "Ginseng Pork" produced by feeding ginseng by-products can be a compatible product in the sense of increasing pork consumption and developing functional food in the international pork market. This experiment was conducted to produce "Ginseng Pork" with emphasis on growth performance and meat quality. Experiments were conducted in which 30 Landrace heads were fed with bark of ginseng root(BGR) or heating extracts ginseng leaves and stem(HEG). WB-shear force was not different among the treatment groups until 15 days of ageing, but pork fed with the 6% BGR showed a higher shear force at 20 day of storage at 4. Cooking loss showed lower value for the 9% BGR group compared with the control group. At 15 day, the 3% and 9% BGR groups showed lower cooking losses than control. Pork groups fed HEG showed a significantly(p<0.05) lower TBARS values after 5 days of storage. As for VBN analysis, the feeding groups of 9% BGR and 5.5% HEG had significantly lower values at 5 and 20 days when compared to the other treatment groups. It might be concluded that the accumulation of ginseng saponin in the pork resulted in retarding the ageing and inhibiting the oxidation.
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KEYWORD
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ginseng by-product, pork, meat quality, storage
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