버크셔의 출하체중과 성별에 따른 도체 및 돈육의 물리적 특성 비교

• 발행기관: 한국축산식품학회
• 저자명: 이제룡 주영국 신원주 조규제 이진우 이정일 이중동 도창희
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제24권 제2호, 108~114쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2004.06.30

영문 초록

In a trial involving 72 pigs, the effects of market weight and gender on the carcass and pork quality characteristics were investigated. A total of 72 pigs were divided into 3 groups(95~104, 105~110 or 111~120 kg), market weight was assigned to 2 gender group (gilt or boar). The carcass characteristics (carcass weight, backfat thickness or grades) were determined on those carcass, longissimus muscle was removed from each left side at 5th to 13th rib and meat qualities were evaluated. The carcass weight and backfat thickness of pigs slaughtered at 111~120 kg were increases than the other weights. The carcass grade of pigs slaughtered at 105~110 kg had higher then at pigs slaughtered 94~104 kg. Compared with boars, gilts carcass had higher in carcass weight and backfat fat. The pH_u, drip loss and cooking loss tended to similar for market weight and gender, meat of boars had higher shear force values than gilts (p

키워드

pigs market weight sex pork quality