Quality Comparison of Pork Loin and Belly from Three-way Crossbred Pigs during Postmortem Storage

• 발행기관: 한국축산식품학회
• 저자명: Dong Gyun Lim Cheo Run Jo Ju Su Cha Kang Seok Seo Ki Chang Nam
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제34권 제2호, 185~191쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2014.04.30

영문 초록

This study was performed to determine the meat quality characteristics of pork loin and belly from 3 different three-way crossbred pigs: Yorkshire × Landrace × Duroc (YLD), Yorkshire × Chester White × Yorkshire (YCY), and Yorkshire × Berkshire × Duroc (YBD). Each of the twenty crossed pigs were randomly selected with their live weights at the range of 110-120 kg. After being slaughtered and cooled at 0°C for 24 h in a chilling room, the parts of loin and belly on the left side of the cooled carcasses were cut and prepared for analysis. The intramuscular fat contents of the loins from YLD were higher than those of the other crossbreds (p

키워드

three-way crossbred pork Loin pork belly meat quality sensory