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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 충남대학교 농업과학연구소 Korean Journal of Agricultural Science Korean Journal of Agricultural Science Vol.51 No.3
- 발행연도
- 2024.9
- 수록면
- 307 - 314 (8page)
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초록· 키워드
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This study investigated the relationship of electrical conductivity and color to water loss and shear force of pork loin. In addition, the differences in quality properties with the sex and carcass grades were investigated. There were no differences in drip loss, cooking loss, and total loss of pork loin between barrow and gilt (p > 0.05). The shear force of pork loin was lower in barrow than in gilt (p < 0.05). The quality properties of pork loin did not differ among the carcass grades (1+, 1, and 2). The electrical conductivity measured at 45 min, 3 h, and 12 h had no noticeable correlation coefficients with the quality properties of pork loin. The L<SUP>*</SUP>, a<SUP>*</SUP>, and b<SUP>*</SUP> values correlated significantly with cooking loss and total loss. The highest correlation coefficient was 0.45 between L<SUP>*</SUP> and total loss. From the results, we conclude that the electrical conductivity and color values are not suitable variables for predicting pork loin quality. Therefore, further study to develop ways for predicting the pork quality during the grading of pork carcasses is required.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
References
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