Earticle

초록

영어

This study was carried out to investigate the effect of feeding level of dietary lysine on the quality of Korean native black pork during cold storage (4℃). After 54 Korean native black pigs was fed by the high, medium, low lysine dietaries at 25 kg live weight, the M. longissimus from 6 carcasses (3 gilts, 3 barrows) slaughtered at 65 kg live weight stored at 4℃ for 7 days. The proximate composition, drip loss, cooking loss, sensory evaluation was affected by feeding level of dietary lysine. The pH value was significantly higher in high lysine treatment than in the other treatments until 5 days (p<0.05) and significantly lower in medium lysine treatment (p<0.05). The CIE L* value was significantly higher in gilts among high lysine treatment (p<0.05) and increased significantly in all treatments until 5 days (p<0.05). The CIE a*, b*, C* values were higher in low lysine treatment. The hardness, adhesiveness, springiness, cohesineness, guminess, chewiness were lower in low lysine treatment and those in 7 days were lower than in 0 day.

목차

ABSTRACT
 Ⅰ. 서론
 Ⅱ. 재료 및 방법
  1. 시험동물 및 사료
  2. 실험재료 및 실험설계
  3. 실험방법
 Ⅲ. 결과 및 고찰
  1. 일반성분과 pH의 변화
  2. 드립감량과 가열감량의 변화
  3. 표면육색의 변화
  4. 조직감의 변화
  5. 가열육의 관능검사 비교
 Ⅳ. 적요
 감사의 글
 Ⅴ. 인용문헌

저자

• 강선문 [ Sun-Moon Kang | 강원대학교 동물자원과학대학 ]
• 강창기 [ Chang-Gie Kang | 강원대학교 동물자원과학대학 ]
• 김동욱 [ Dong-Wk Kim | 강원대학교 동물자원과학대학 ]
• 김용선 [ Yong Sun Kim | 강원대학교 동물자원공동연구소 ]
• 채병조 [ Byung-Jo Chae | 강원대학교 동물자원과학대학 ]
• 이성기 [ Sung Ki Lee | 강원대학교 동물자원과학대학 ] Corresponding Author

참고문헌