건조 감귤부산물을 급여한 제주도 재래돼지의 품질

Abstract

The purpose of the study was to investigate the quality characteristics of Jeju island`s indigenous pork fed with citrus byproducts. Samples were the Jeju island`s indigenous pork loin without citrus byproduct (JNP-0) and the Jeju island`s indigenous pork loin fed with 8% and 15% citrus byproducts during growing and fattening periods (JNP-1). The pH, VBN content, bacterial counts, L* value, frozen loss, thawing loss, water boiling loss, hardness, springiness, cohesiveness, chewiness, and shear force value were not significantly different between JNP-0 and JNP-1 (p