Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Improvement of Effective Microorganisms (EM) Pork Produced by Using EM

유용미생물(Effective Microorganisms; EM)로 사양한 EM Pork의 육질 개선 효과

  • 한승관 (전주대학교 EM연구개발단)
  • Published : 2005.06.01

Abstract

This study was conducted to determine the effect of effective microorganism (EM) treatment in feeding system of swine on carcass characteristics. EM pork, which reared with EM additives and EM activated liquids, and conventional pork (non-EM pork) were stored at $4^{\circ}C$. Chemical composition and storage stability of EM pork were compared with conventional pork. Cholesterol content at EM pork was 71 mg/100 g, which is lower than that of conventional pork (83 mg/100 g) when the meats were stored at $4^{\circ}C$ refrigerator. And EM pork (0.165 MDA mg/kg) showed higher antioxidant effect than control pork (0.184 MDA mg/kg). And also protein denaturalization at EM pork showed lower rate $(3.19\;mg\%)$ than that of conventional pork $(4.9\;mg\%)$ when the meats were stored at $4^{\circ}C$ refrigerator, showing that inhibitory effect of protein denaturalization was increased up to $35\%$ over the conventional pork. These results show that the EM pork had superior traits in terms of cholesterol level, lipid oxidation and protein denaturalization to the conventional pork.

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