학술저널
Conjugated Linoleic Acid(CLA)가 축적된 돈육의 저장기간중 이화학적 특성변화
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제23권 제3호
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2003.09236 - 249 (14 pages)
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To investigate the effects of dietary conjugated linoleic acid on changes of physicochemical properties of pork. Twenty pigs were divided into 5 treatment groups and subjected to each experimental diet(0, 1.25% and 2.5% CLA for 2 weeks, 1.25% and 2.5% CLA for 4 weeks, as total fed diet before slaughtering(about 110kg). Pork loin samples were aerobically packed and stored for 14 days at 4℃. Samples were then analyzed for general compositions, physicochemical characteristies and sensory evaluation. pH value of CLA fed group pork was significantly increased than that of control group(p
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