Physicochemical Traits, Fatty Acid and Free Amino Acid Compositions of Two-way Crossbred Pork Belly

• 발행기관: 한국축산식품학회
• 저자명: Dong Gyun Lim Kyung Tai Kim Kyung Haeng Lee Kang Seok Seo Ki Chang Nam
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제33권 제2호, 189~197쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2013.04.30

영문 초록

This study was conducted to determine the meat quality characteristics of pork belly from 3 different two-way crossbreeds of Yorkshire×Landrace (YL), Yorkshire×Berkshire (YB), and Yorkshire×Chester White (YC), which were domesticated for Korean consumers. Twenty pigs from each crossbreed (total n=60) were randomly selected when they reached the 110- 120 kg range of market weight, slaughtered, and cooled at 0oC for 24 h. The pork bellies on the left side of the cooled carcasses were then sampled and analyzed. The pH of pork bellies was the lowest in YC among the crossbreds. There was no significant difference in fat content by crossbred, but YB bellies had the lowest moisture content (p<0.05).

키워드

crossbred pork belly meat quality fatty acid free amino acid sensory