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학제간연구 과학기술학 뇌인지과학 기술정책 기타 복합학

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논문 기본 정보

자료유형
학술저널
저자정보
Daewoon Lim (Korea Institute for Animal Products Quality Evaluation) Minho Song (Chungnam National University) Juri Lee (Chungnam National University) Chulwoo Lee (Chungnam National University) Jaechung Lee (Korea Institute for Animal Products Quality Evaluation) Wangyeol Lee (Korea Institute for Animal Products Quality Evaluation) Jihee Seo (Korea Institute for Animal Products Quality Evaluation) Samooel Jung (Chungnam National University)
저널정보
충남대학교 농업과학연구소 Korean Journal of Agricultural Science Korean Journal of Agricultural Science Vol.43 No.4
발행연도
2016.12
수록면
581 - 588 (8page)

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The objective of this study was to investigate the accuracy of visual discrimination of soft fat pork carcasses when subjecting carcasses to quality grade evaluations. In addition, the quality of the longissimus dorsi muscle from soft fat carcasses was investigated. Iodine values of back fat from soft fat carcasses evaluated by visual discrimination were significantly higher than those from firm fat carcass (p < 0.05). However, those values were lower than the standard for soft fat (iodine value = 70). There were no significant differences in linoleic acid content, b-values, and L-values (p < 0.05) of back fat between firm and soft fat carcasses evaluated by visual discrimination. Color of longissimus dorsi muscle from soft fat carcasses (iodine value higher than 70) was not different from that of firm fat carcass (iodine value lower than 70). Except for linoleic acid, there were no significant differences in any fatty acid contents between longissimus dorsi muscles from firm fat and soft fat carcasses. Monounsaturated fatty acid content of longissimus dorsi muscles from soft fat carcasses was significantly lower than those of firm fat carcass (p < 0.05). However polyunsaturated fatty acid content was significantly higher (p < 0.05) in longissimus dorsi muscles from soft fat carcasses. In conclusion, visual discrimination results for soft fat pork carcass were inaccurate. Therefore, other indicators should be required to evaluate soft fat pork carcasses. In contrast, the quality of longissimus dorsi muscle from soft fat carcasses was superior in terms of fatty acid composition compared with that of firm fat carcasses.
#fatty acid #iodine value #meat quality #soft fat carcass

목차

Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
References

참고문헌 (15)

참고문헌 신청
Apple JK / 2010 / National swine nutritional guide / U. S. Pork Center of Excellence (USPCE), Iowa State University :288~299 google schola Barton-Gade PA / 1987 / Meat and fat quality in boars, castrates and gilts / Livestock Production Science 16:187~196 google schola Ellis BNR / 1926 / Soft pork studies. II The influence of the character of the ration upon the composition of the body fat of hogs / Journal of the oil and fat industry 3:437 google schola Folch J / 1957 / A simple method for the isolation and purification of total lipids from animal tissues / The Journal of Biological chemistry 226:497~509 google schola Ham B / 1998 / Calculation the iodine value for marine oils from fatty acid profiles / Journal of the American Oil Chemists Society 75:1445~1446 google schola

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