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문제 정의
- Therefore, the objective of this study was to compare the quality of pork loin and belly including fatty acid compositions and sensory traits from three-way crossbreds of Yorkshire × Landrace × Duroc (YLD), Yorkshire × Chester White × Yorkshire (YCY), and Yorkshire × Berkshire × Duroc (YBD).
제안 방법
- Separation and quantification of the fatty acid methyl esters was carried out using a gas chromatograph (GC, Agilent 7890N, Agilent Technologies Seoul, S.L., Korea) equipped with a flame ionization detector automatic sample injector HP 7693, and using a DB-WAX fused silica capillary column (30 m, 0.25 mm i.d., 0.2 mm film thickness, Agilent Technologies Seoul, S.L., Korea). Helium was used as carrier gas at linear flow of 1 ml/min and the injection volume was 1 ml.
- The attributes color, flavor, juiciness, tenderness and acceptability were assessed. The sensory scores were evaluated independently by 20 trained sensory panelists for random cubes of each sample using a nine-point quantitative descriptive method, varying from dislike/weak extremely (score 1) to like/strong extremely (score 9). The mean value from three repeated measurements was determined.
- Water-holding capacity was determined in duplicate in fresh meat (5 g) using the procedure of Uttaro et al. (1993), with minor modifications. These were placed in preweighed centrifugal microfilters (Centrex glass fiber filter, Schleicher & Schuell, USA) without the collection vial, and weighed.
대상 데이터
- A total of 60 gilts (female pig), 185-190 d old, were evaluated from three different crossbreeding schemes which included YLD, YCY, and YBD with 20 animals in each scheme. The pigs were born and raised at swine breeding farm, Breeding Pig Improvement Center (NongHyup: Korea).
- The injector (split mode) and detector temperatures were maintained at 280℃. Linoleic acid (C18:2) was used as an internal standard (catalogue number H3500, Sigma-Aldrich Inc. 595 North Harrison Road, Bellefonte, PA 16823-0048, USA). The FAME in the total lipids were identified by comparison of the retention times with those of a standard FAME mixture (SuplecoTM 37 Component FAME Mix, Catalogue number 47885-UP, Lot number, LB-85684.
- A total of 60 gilts (female pig), 185-190 d old, were evaluated from three different crossbreeding schemes which included YLD, YCY, and YBD with 20 animals in each scheme. The pigs were born and raised at swine breeding farm, Breeding Pig Improvement Center (NongHyup: Korea). Animals were fed the same commercial feed, raised under similar conditions and transported from the farm to the slaughterhouse.
데이터처리
- An analysis of variance were performed on all the variables measured using the General Linear Model (GLM) procedure of the SAS statistical package (SAS, 1999). The Duncan’s multiple range test (p<0.
이론/모형
- Shear force values were analyzed by the method described by the procedure of Kang et al. (2011). The samples were prepared a cubic form (20×20×10 mm) and heated during 90 s in electrical grill (Nova EMG-533, 1,400W, Evergreen enterprise, Korea).
- TBARS values were determined at various storage times. The TBARS of samples were analyzed by the modification method described by the procedure of Ahn et al. (1998). A 5 g pork sample was homogenized using a homogenizer (Polytron PT 10-35 GT, Kinematica Co.
- Total fat for fatty acid analysis was extracted according to the method of Folch et al. (1957). After thawing the samples, the lipids in a 5 g sample were extracted in chloroform/methanol (2:1), with BHT as an antioxidant (Bligh and Dyer, 1959).
성능/효과
- In the present experiment, the P/S ratios in different crossbreds were lower than in the above recommendation. Our results show that YLD pigs in loin and belly had better WHC, low shear force and higher fat content, therefore, obtained the highest sensory evaluation. The results of the present study indicate meat quality and sensory evaluation can be altered by three-way crossbreeding from the loin and belly muscles.
- In the present study, YCY loins and bellies had higher percentage of oleic acid (C18:1) and MUFA than the other crosses. PUFA content was higher in loin and belly muscles from YBD than from YLD and YCY, which showed the highest percentages of C18:2, C18:3, and C20:4. MUFA was mostly composed of oleic acid (C18:1).
- The TBARS value in loins was significantly lower in YCY than the others on day 0. The results might be due to the fact that YCY had less oxidative fiber type than others and which are consequently reflected lower TBARS. In other words, YCY could be less susceptible to lipid oxidation, and therefore, to the development of rancidity.
- Our results show that YLD pigs in loin and belly had better WHC, low shear force and higher fat content, therefore, obtained the highest sensory evaluation. The results of the present study indicate meat quality and sensory evaluation can be altered by three-way crossbreeding from the loin and belly muscles. However, the reasons for these crossbreeding muscle differences are so complex.
후속연구
- However, the reasons for these crossbreeding muscle differences are so complex. Therefore, further research using pig crossbreds is required to identify and verify on quality in pork loin and belly muscles.
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