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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2020.1
- 수록면
- 753 - 760 (8page)
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초록· 키워드
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The objective of this study was to investigate the influence of increasing carcass weight (CW) on meat quality traits including meat color, water-holding capacity (WHC), tenderness, backfat thickness and intramuscular fat (IMF) content of pork loin. A total of 96 pork carcasses (48 LYD [Landrace × Yorkshire × Duroc] barrows and gilts) were selected at a commercial slaughterhouse. Each gender had commercial CW (≤ 90 kg), heavy CW (91?100 kg) and very heavy CW (> 100 kg) (16 carcasses from each CW group). Loin cuts (Longissimus lumborum) were excised to investigate meat color (CIE L*a*b*), drip loss, cooking loss, released water, Warner-Bratzler shear force (WBSF), and IMF content. Backfat thickness and IMF content of pork loin samples were significantly (p < 0.05) increased with increasing CW, although there was no significant difference in ultimate pH (pHu). CIE a* increased significantly (p < 0.05) with increasing CW, while there were no significant differences in CIE L* or CIE b* among CW groups. Although all WHC measures showed no significant differences among CW groups, WBSF increased significantly (p < 0.01) with increasing CW. Sensory flavor score was significantly increased while panel score for tenderness was decreased significantly (p < 0.001) with increasing CW. Consequently, CW had a positive correlation with flavor but negative correlation with tenderness. These results indicate that the increased IMF content improves flavor, juiciness and palatability, although tenderness deteriorates with increasing CW.
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등록된 정보가 없습니다.
참고문헌 (33)
참고문헌 신청
F. Wu / 2017 / A review of heavy weight market pigs: status of knowledge and future needs assessment1 / Translational Animal Science 1(1):1~15
정진연 / 2010 / Effects of Increasing Slaughter Weight on Production Efficiency and Carcass Quality of Finishing Gilts and Barrows / 한국축산식품학회지 30(2):206~215
J. R. Piao / 2004 / Effects of Sex and Market Weight on Performance, Carcass Characteristics and Pork Quality of Market Hogs / Animal Bioscience 17(10):1452~1458
F Cisneros / 1996 / Influence of slaughter weight on growth and carcass characteristics, commercial cutting and curing yields, and meat quality of barrows and gilts from two genotypes. / Journal of Animal Science 74(5):925
M. Ellis / 1996 / The influence of terminal sire genotype, sex, slaughter weight, feeding regime and slaughter-house on growth performance and carcass and meat quality in pigs and on the organoleptic properties of fresh pork / Animal Science 62(3):521~530
정진연 / 2010 / Effects of Increasing Slaughter Weight on Production Efficiency and Carcass Quality of Finishing Gilts and Barrows / 한국축산식품학회지 30(2):206~215
J. R. Piao / 2004 / Effects of Sex and Market Weight on Performance, Carcass Characteristics and Pork Quality of Market Hogs / Animal Bioscience 17(10):1452~1458
F Cisneros / 1996 / Influence of slaughter weight on growth and carcass characteristics, commercial cutting and curing yields, and meat quality of barrows and gilts from two genotypes. / Journal of Animal Science 74(5):925
M. Ellis / 1996 / The influence of terminal sire genotype, sex, slaughter weight, feeding regime and slaughter-house on growth performance and carcass and meat quality in pigs and on the organoleptic properties of fresh pork / Animal Science 62(3):521~530
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