지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.1
- 수록면
- 189 - 197 (9page)
이용수
초록· 키워드
오류제보하기
This study was conducted to determine the meat quality characteristics of pork belly from 3 different two-way crossbreeds of Yorkshire${\times}$Landrace (YL), Yorkshire${\times}$Berkshire (YB), and Yorkshire${\times}$Chester White (YC), which were domesticated for Korean consumers. Twenty pigs from each crossbreed (total n=60) were randomly selected when they reached the 110-120 kg range of market weight, slaughtered, and cooled at $0^{\circ}C$ for 24 h. The pork bellies on the left side of the cooled carcasses were then sampled and analyzed. The pH of pork bellies was the lowest in YC among the crossbreds. There was no significant difference in fat content by crossbred, but YB bellies had the lowest moisture content (p<0.05). The cooking loss of YB bellies was lower than those of others (p<0.05). The TBARS values in YB was significantly higher than those of the others at 14 d. YL bellies had a higher percentage of stearic acid, oleic acid, and MUFA than the other breeds, while YB and YC had a higher percentage of myristic acid, linoleic acid, linolenic acid, and n-6 fatty acids than the YB (p<0.05). PUFA content and P/S were significantly higher in YC compared with YL. Except for arginine, the concentrations of most free amino acids were higher in YB bellies than in others, (p<0.05). Sensory evaluation scores of bellies were higher for YC than for other breeds (p<0.05).
목차
등록된 정보가 없습니다.
참고문헌 (50)
참고문헌 신청
Ahn. D. U. / 1998 / Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties / Meat Sci 49:27~39
Alasnier, C. / 1996 / Lipid characteristics associated with oxidative and glycolytic fibres in rabbit muscles / Meat Sci 43:213~224
AOAC / 2000 / Official methods of analysis / Association of Official Analytical Chemists
Aristoy, M. C. / 1995 / Deproteinization techniques for amino acid analysis in fresh pork muscle and drycured ham / J. Agric. Food Chem 39:1792~1795
Bennet, G. L. / 1983 / Simulation of breed and crossbreeding effects on costs of pork production / J. Anim. Sci 56:801~813
Alasnier, C. / 1996 / Lipid characteristics associated with oxidative and glycolytic fibres in rabbit muscles / Meat Sci 43:213~224
AOAC / 2000 / Official methods of analysis / Association of Official Analytical Chemists
Aristoy, M. C. / 1995 / Deproteinization techniques for amino acid analysis in fresh pork muscle and drycured ham / J. Agric. Food Chem 39:1792~1795
Bennet, G. L. / 1983 / Simulation of breed and crossbreeding effects on costs of pork production / J. Anim. Sci 56:801~813
이 논문의 저자 정보
최근 본 자료
댓글(0)
0