학술논문
Comparative Meat Qualities of Boston Butt Muscles (M. subscapularis) from Different Pig Breeds Available in Korean Market
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- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Mahabbat Ali Ki Ho Baek Seong-Yun Lee Hyun Cheol Kim Ji-Young Park Cheorun Jo Jong Hyun Jung Hwa Chu
- 간행물 정보
- 『Food Science of Animal Resources』Food Science of Animal Resources 제41권 제1호, 71~84쪽, 전체 14쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2021.01.31
4,480원
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국문 초록
영문 초록
This study aimed to determine the effects of breed on meat quality characteristics of porcine Boston butt muscles (M. subscapularis) from three different pig breeds: Landrace×Yorkshire×Duroc (LYD), Berkshire, and Ibérico available in Korean market. Ibérico showed significantly higher fat content, yellowness (CIE b*), cooking loss, and lower shear force values than LYD and Berkshire. Moreover, the contents of oleic acid (18:1) and palmitic acid (16:0) were significantly higher in Ibérico breed, but stearic acid (18:0) was higher in LYD. As linoleic acid (18:2) and arachidonic acid (20:4) were higher in Berkshire sows as compared to the other breeds, atherogenicity and thrombogenicity indexes were significantly lower in Berkshire sow. Ibérico had lower the ω-6/ω-3 fatty acids ratio, and higher taurine and free amino acids compared with the others. Ibérico also showed significantly greater lipid oxidation, lower antioxidant capacity, and higher hypoxanthine contents, whereas the Berkshire had higher inosine-5 -monophosphate and lower K-index value as compared to the Ibérico. The breed did not impart any significant effect on the size and density of muscle fibers. Thus, quality characteristics of Boston butt varied from breed to breed, and certain consumer preferences for Ibérico can be explained, in part, by the unique quality characteristics imparted by higher contents of intramuscular fat, oleic acid, and free amino acids.
목차
Introduction
Materials and Methods
Results and Discussion
Conclusion
Conflicts of Interest
Acknowledgements
Author Contributions
Ethics Approval
References
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