Comparison of Physicochemical Properties between Standard and Sow Pork

• 영문명: Comparison of Physicochemical Properties between Standard and Sow Pork
• 발행기관: 한국축산식품학회
• 저자명: Gye-Woong Kim Hack-Youn Kim
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제38권 제5호, 1120~1130쪽, 전체 11쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2018.10.31

영문 초록

This study was conducted to investigate the dressing percentage and physicochemical characteristics, such as fatty acid composition, water holding capacity (WHC), shear force, meat color, cooking loss, and sensory evaluation, of experimental pork obtained from a total of 12 standard pigs and sows. The water content of tenderloin (73.38%) was the highest in standard pork (p<0.05). A statistically significant difference in crude protein content was shown between standard pork and sow pork (p<0.05). There were significant differences between standard pork and sow pork in shear forces of loin and tenderloin (p<0.01). There was a significant difference in WHC between standard pork and sow pork in loin, tenderloin, and hind legs (p<0.05). The CIE L^* and CIE b^* values of standard loin were significantly higher than those of sow loin (p<0.05). The CIE a^* values of sow loin were significantly higher than those of standard loin (p<0.05). The contents of arachidonic acid for standard pork and sow pork were 0.33% and 0.84%, respectively (p<0.05). However, there was no difference in the total content of unsaturated fatty acid between the two groups. There were no significant differences between standard pork and sow pork after sensory evaluation, except for color and tenderness. The overall acceptability of standard pork was significantly higher than that of sow pork (p<0.05).

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

키워드

sow pork standard pork physicochemical properties