오일 급여가 돈육의 저장 중 물리,화학적 변화에 미치는 영향

The results were obtained from pigs which had been fed finishing pig diets containing 5% beef tallow(C) as control and 2% perilla seed oil(T1), 3% beef tallow and 2% squid viscera oil(T2), 3% beef tallow and 2% CLA(conjugated linoleic acid, T3). All porks were stored at 1℃ for 28 days. pH value of control group was higher than other treatments Water holding capacity(WHC) did not show any significant difference among treatments, however, WHC of C and T3 was increased as storage days increased. Protein solubility of T3 was higher than the other treatments, but the of all groups increased up to 14 days of storage and then decreased. The a^(*) value of C was higher than the others, but b^(*) value was low on 28 days of storage. Volatile base nitrogen(VBN) value of T3 showed the highest lovel, but that of T1 was lowest, Thiobarbituric acid reactive substances(TBARS) of T2 and T3 were higher than those of C and T1. In sensory analysis, meat color and overall acceptability of C were higher than those of the other treatments in raw meat, and meat appearance was higher than level in T1.