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논문 기본 정보

자료유형
학술저널
저자정보
Kim, Tae Wan (Swine Science and Technology Center, Gyeongnam National University of Science & Technology) Kim, Chul Wook (Swine Science and Technology Center, Gyeongnam National University of Science & Technology) Yang, Mi Ra (Swine Science and Technology Center, Gyeongnam National University of Science & Technology) No, Gun Ryoung (Swine Science and Technology Center, Gyeongnam National University of Science & Technology) Kim, Sam Woong (Swine Science and Technology Center, Gyeongnam National University of Science & Technology) Kim, Il-Suk (Swine Science and Technology Center, Gyeongnam National University of Science & Technology)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제36권 제1호
발행연도
2016.1
수록면
29 - 36 (8page)

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This study was performed to investigate the role of pH and temperature postmortem, and to demonstrate the importance of these factors in determining meat quality. Postmortem pH<sub>45min</sub> (pH at 45 min postmortem or initial pH) via analysis of Pearson&#x2019;s correlation showed high positive correlation with pH change pH<sub>c24</sub> (pH change from pH<sub>45min</sub> to pH<sub>24h</sub> postmortem). However, postmortem pH after 24 h (pH<sub>24h</sub> or ultimate pH) had a high negative correlation with pH change, pH<sub>c24</sub>, CIE L*, and protein content. Initial temperature postmortem (T<sub>1h</sub> ) was positively associated with a change in temperature from 45 min to 24 h postmortem (T<sub>c24</sub>) and cooking loss, but negatively correlated with water holding capacity. Temperature at 24 h postmortem (T<sub>24h</sub>) was negatively associated with T<sub>c24</sub>. Collectively, these results indicate that higher initial pH was associated with higher pH<sub>c24</sub>, T<sub>1h</sub>, and T<sub>c24</sub>. However, higher initial pH was associated with a reduction in carcass weight, backfat thickness, CIE a* and b*, water holding capacity, collagen and fat content, drip loss, and cooking loss as well as decreased shear force. In contrast, CIE a* and b*, drip loss, cooking loss, and shear force in higher ultimate pH was showed by a similar pattern to higher initial pH, whereas pH<sub>c24</sub>, carcass weight, backfat thickness, water holding capacity, fat content, moisture content, protein content, T<sub>1h</sub>, T<sub>24h</sub>, and T<sub>c24</sub> were exhibited by completely differential patterns (p&#x3C;0.05). Therefore, we suggest that initial pH, ultimate pH, and temperatures postmortem are important factors in determining the meat quality of pork.

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