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This study was conducted to compare the quality characteristics of pork loin among Varieties of Domestic Purebred Pigs. A total of 336 pork loin (62 Duroc, 90 Landrace, 155 Yorkshire, and 29 Three-way crossbred pigs) were used for analysis of meat quality characteristics. In the proximate composition, the moisture content of Landrace and LYD was significantly higher compared with the other varieties(p〈0.05). the fat content was the highest in Duroc. The pH of pork loin was the highest in Duroc. Share force was the lowest in Yorkshire, while water holding capacity was high in Duroc, Landrace and Yorkshire. Cooking loss was lowest in LYD, Drip loss (24hour) was lowest in Duroc, and LYD was lowest in 48 hours and 14 days. In the subjective evaluation of pork loin according to the varieties, Duroc was the highest in color and marbling, and there was no significant difference in texture(p〈0.05). In sensory characteristics, Duroc showed the highest level in all traits (juiciness, tenderness, flavor, overall acceptability). As results, it is considered that this information about pork loin among varieties of domestic purebred pigs would be used as a basic data for improvement of pork quality.
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ABSTRACT
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2. 재료 및 방법
3. 결과 및 고찰
4. 결론
5. 감사의 글
6. 인용문헌
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