Effects of Different Thawing Methods on Pork Loin Quality = Effects of Different Thawing Methods on Pork Loin Quality

다국어 초록 (Multilingual Abstract)

The proper harvester(Camp champion C 3000) equip condition to get under 5mm Kenaf(Hibiscus cannabinus L.) harvesting particle size were set the number of blade more than 4 and rotate over 100 rpm. The small size of harvesting particle could promote the fermentation of lactobacillus and it improved the exterior and chemical evaluation of kenaf silage. The fittest fermentation periods to sustain basic levels of kenaf silage quality was more than 40 days. To secure the most suitable stage for harvest, we analyzed yields, crude protein and total digestible nutrients contents along culture periods. At 120 days after seeding, kenaf yields approach 9,600 kg/10a and crude protein contents was 8.2% which belonged most preferable grade. also the total digestible nutrients reached 52.2%. In the process of kenaf fermentation, add molasses 0.5∼2.0% could strengthen the degradation of cellulose and elevate the preference of flavor. To select the best microbe for making kenaf silage, we applied the 4 kinds of lactobacillus which originated from Kimch and make an patent application by Jeonbuk ARES. As a result L. mesenteroides M-17 was sellected for enhancing the preference of flavor and sustaining the good grade silage quality. Adding L. mesenteroides M-17 in the process of fermentation could elevated the crude protein contents and get good grade of relative feed value.