Quality Characteristics of Korean Native Pigs Slaughtered at Commercial Market Weight

• 영문명: Quality Characteristics of Korean Native Pigs Slaughtered at Commercial Market Weight
• 발행기관: 한국축산식품학회
• 저자명: Ryou, H.G. Hah, K.H. Park, K.H. Ha, G.H. Kang, S.M. Jin, S.K. Kim, I.S.
• 간행물 정보: 『학술대회논문집』2005년도 정기총회 및 제35차 춘계 학술 발표대회, 159~163쪽, 전체 5쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2005.05.31

영문 초록

Ninety KNP were divided into three group by differential market weight(20 of each group): Live weight of Group 1(G 1), Group 2(G 2) and Group 3(G 3) were 50-59kg, 60-69kg, 70-80kg, respectively. Values of pH and shear force showed an increase, while cooking loss showed decreased with increased weight. In color analysis, a^* value in meat and b^* value in backfat of KNP showed higher as slaughter weight increased. Slaughter weight did not significantly affect the fatty acid composition of subcutaneous fat of KNP. With the exception of oleic acid in intermuscular fat, there were no significant weight-dependent differences in the fatty acid profiles.

목차

Introduction

Materials and Methods

Results and Discussion

Summary