Effects of Kaolinite (Macsumsuk) and Herb Mixtures on the Quality and Physicochemical Properties of Pork

Title
Effects of Kaolinite (Macsumsuk) and Herb Mixtures on the Quality and Physicochemical Properties of Pork
Author(s)
최창본김병기[김병기]황은경[황은경]정대진[정대진]하재정[하재정]오동엽[오동엽]
Keywords
FATTY-ACID-COMPOSITION; CHOLESTEROL; PIGS; BEEF; MEAT
Issue Date
201406
Publisher
KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
Citation
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.34, no.3, pp.395 - 402
Abstract
The current study was conducted to identify technology for the production of high quality pork, based on the meat consumption habits of consumers. Macsumsuk, a type of kaolinite (a clay mineral), and/or a mixture of herbs (Mori Folium, Sophorae Radix, Glycyrrhizae Radix, Citri Leiocarpae Exocarpium, and Pogostemi Herba) were added to the diets of fattening pigs. Sixty barrow pigs (4 kinds of treatment x 5 pigs/treatment x 3 replicates) were randomly assigned to either the Control (no additives), Ti (3% Macsumsuk), T2 (3% Herb mixtures), or T3 (3% Macsumsuk + 3% Herb mixtures) groups, and were fed the diets for 60 d. Dressed weights were in the order of T1 (93.40 +/- 4.68 kg) > T2 (91.40 +/- 6.52 kg) > Control (88.80 +/- 1.57 kg) > T3 (86.80 +/- 2.01 kg). Back-fat thickness of the Control animals (23.2 +/- 1.03 mm) was significantly greater than that of the various treatment groups (p<0.01). Numeric values representing the carcass yield and quality grade were higher for all the treated groups than the Control group, thought the difference was not statistically significant. Crude fat content was significantly higher in the Control group (2.23 +/- 0.34%) than in the treated groups (p<0.05). The addition of both Macsumsuk and herb mixtures into the diets of the pigs significantly reduced cooking loss of the pork compared to the Control (p<0.05). No statistically significant changes were observed in the shear force (average 5.87 +/- 0.54 kg/cm(2)), water holding capacity (average 54.59 +/- 3.16%), or CIE values of the pork, whereas cholesterol levels significantly decreased (p<0.01) in those fed Macsumsuk and/or the herb mixtures. No significant changes in fatty acid composition, total saturated fatty acid (SFA), total unsaturated fatty acid (UFA), or UFA/SFA ratios were observed by any of the treatments. In conclusion, the results obtained from this study suggest that the addition of Macsumsuk and/or herb mixtures into the diets of growing and fattening pigs improves the pork quality by reducing cooking loss, decreasing cholesterol content, and enhancing sensory characteristics.
URI
http://hdl.handle.net/YU.REPOSITORY/31908http://dx.doi.org/10.5851/kosfa.2014.34.3.395
ISSN
1225-8563
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생명공학부 > 생명공학부 > Articles
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