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

Quality Improvement of Effective Microorganisms (EM) Pork Produced by Using EM

  • 한승관 (전주대학교 EM연구개발단)
  • 발행 : 2005.06.01

초록

본 연구는 EM을 음수 및 사료내에 첨가하여 사양한 돼지의 육질개선 효과를 알아보기 위해 일반 돈육과 EM Pork의 이화학적 특성을 검토하고자 돼지 50두를 공시하여 일반성분, 육질 개선 및 육질 보존성에 관한 실험을 실시하였다. 콜레스테롤 함량 측정 결과, 일반 돈육은 평균적으로 $83{\pm}4mg/100\;g$ 이었는데 EM Pork는 $71{\pm}3\;mg/100\;g$을 나타내 유의적으로 낮은 함량을 보였다(p<0.05). 또한 TBA가는 저장기간 14일에 일반 돈육이 $0.184{\pm}0.003$ MDA mg/kg을 나타냈는데 EM Pork는 $0.165{\pm}0.004$ MDA mg/kg으로 처리구간 유의적인 차이를 나타내었다(p<0.05). VBN치는 일반 돈육을 5일간 냉동 저장한 것이 $3.72{\pm}0.05\;mg\%$이었고 EM Pork는 $3.2{\pm}0.05\;mg\%$를 나타냈으나 유의적인 차이는 보이지 않았다(p>0.05). 그러나 일반 돈육을 5일간 냉장 저장한 것은 $4.9{\pm}0.1\;mg\%$를 나타냈으나 EM Pork는 $3.19{\pm}0.04mg\%$를 나타내 일반 돈육보다 $35\%$ 정도 VBN치가 낮았으며 유의적인 차이를 나타냈다(p<0.05).

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  3. Anti-atopic Effects of Castanea crenata Inner Shell Extracts Fermented by Lactobacillus bifermentans vol.42, pp.9, 2013, https://doi.org/10.3746/jkfn.2013.42.9.1378
  4. Anti-diabetic effects of Allium tuberosum rottler extracts and lactic acid bacteria fermented extracts in type 2 diabetic mice model vol.22, pp.1, 2015, https://doi.org/10.11002/kjfp.2015.22.1.134
  5. Current Status of EM (Effective Microorganisms) Utilization vol.26, pp.5, 2011, https://doi.org/10.7841/ksbbj.2011.26.5.365