This study was carried out to investigate the comparison of quality characteristics of Korean native black porks fed high, medium and low levels of lysine diets at growing and finishing stages during refrigerated storage. M. longissimus from Korean native black pigs (gilts) with a live weight of 65 kg were placed in the dark room at 4℃ for 7 days and utilized for the quality measurements. The proximate composition, drip loss, TBARS value and sensory evaluation of raw and cooked meat were not affected by dietary lysine level. Korean native black pork fed low lysine diets showed the highest redness (a*) at day 7. Consequently, as Korean native black pigs were fed low lysine diets at growing and finishing stages, it was effective in color stability of porks.

ABSTRACT   Ⅰ. 서론   Ⅱ. 재료 및 방법    1. 시험동물 및 사료    2. 실험재료 및 설계    3. 실험방법   Ⅲ. 결과 및 고찰    1. 일반성분 함량 비교    2. pH 및 드립감량의 변화    3. CIE 값과 hunter 값의 변화    4. TBARS의 변화    5. 신선육과 가열육의 관능검사 비교   Ⅳ. 적요   Ⅴ. 감사의 글   Ⅵ. 인용문헌

• 강선문(강원대학교 축산식품과학과) | Sun Moon Kang
• 채병조(강원대학교 동물자원학부) | Byung Jo Chae
• 김용선(강원대학교 동물자원공동연구소) | Yong Sun Kim
• 강창기(강원대학교 축산식품과학과) | Chang-Gie Kang
• 이성기(강원대학교 축산식품과학과) | Sung Ki Lee Corresponding Author