[논문]Comparison of Carcass Characteristics and Meat Quality between Duroc and Crossbred Pigs

Choi, Jung-Seok; Lee, Hyun-Jin; Jin, Sang-Keun; Choi, Yang-Il; Lee, Jae-Joon

doi:10.5851/kosfa.2014.34.2.238

Comparison of Carcass Characteristics and Meat Quality between Duroc and Crossbred Pigs 원문보기

Korean journal for food science of animal resources = 한국축산식품학회지, v.34 no.2, 2014년, pp.238 - 244

Choi, Jung-Seok (Department of Animal Science, Chungbuk National University) , Lee, Hyun-Jin (Department of Animal Science, Chungbuk National University) , Jin, Sang-Keun (Department of Animal Resources Technology and Swine Science & Technology Center, Gyeongnam National University of Science and Technology) , Choi, Yang-Il (Department of Animal Science, Chungbuk National University) , Lee, Jae-Joon (Department of Food and Nutrition, Chosun University)

Abstract ▼ AI-Helper

This study was conducted to compare the carcass characteristics and meat quality characteristics of Duroc breed and crossbred pigs (Landrace ${\times}$ Yorkshire ${\times}$ Duroc, LYD). Duroc and crossbred pigs did not show differences in carcass characteristics. Crossbred pigs had higher moisture and protein content than Duroc breeds. However, Duroc breeds had a higher fat content than the crossbred pigs. In meat quality characteristics, crossbred pigs showed higher values of drip loss and cooking loss over Duroc breeds, while Duroc breeds showed higher ultimate pH value compared to that of crossbred pigs. However, there were no differences in water holding capacity and shear force value. In myoglobin content, crossbred pigs had higher content compared to that in the Duroc population. In subjective evaluation and sensory characteristics, Duroc breeds showed significantly higher scores in all categories except for tenderness over the crossbred pigs. However, in storage characteristics, Duroc breeds showed reduced tendency relative to crossbred pigs. Crossbred pigs had higher unsaturated fatty acid content than Duroc breeds did. In these results, Duroc breeds showed excellent meat quality characteristics with its higher intramuscular fat content and pH value, lower drip loss and cooking loss and higher juiciness and flavor, compared to the crossbred pigs.

주제어

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문제 정의

, 2003). Therefore the objective of this study is to determine the carcass characteristics and meat quality characteristics between Duroc and crossbred pigs and to help pork industry in Korea.

이론/모형

Carcass grade, carcass weight and backfat thickness were used from the data which was measured based on cold carcass grading system in the Korea institute for animal products quality evaluation (KAPE). Carcass length was measured from the 6^th cervical vertebral to H-bone on the left side.
Myoglobin content was measured by method of Krzywicki (1982) with modification. Two g of sample was homogenized by polytron (PT 3100, Kinematica AG, USA) with 18 ml of (4 ℃) 40 mM phosphate buffer (pH 6.
Well-trained in-house tasting panelists (n=5) evaluated sensory attributes of tenderness, juiciness, flavor and overall acceptability, using on a 5-point scale: 1-very tough, very dry, very mild, very unacceptable, 5-very tender, very juicy, very intense, very acceptable. The sample was evaluated independently by the panelists 3 different times.

성능/효과

Consistent with the results of this study, these results indicate that Duroc breed is good at production of high quality pork and crossbred breed is good at production of better yield.
However, Duroc breeds had a higher fat content than crossbred pigs. In meat quality characteristics, crossbred pigs showed higher values of drip loss and cooking loss than did Duroc breeds while Duroc breeds showed higher ultimate pH value compared to that of crossbred pigs. In a subjective evaluation and sensory characteristics, Duroc breeds showed significantly higher scores in all categories except for tenderness relative to crossbred pigs.
In this study, there was no significant difference in carcass weight between Duroc and crossbred pigs (p>0.05).

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