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
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