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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 1,120 - 1,130 (11page)
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초록· 키워드
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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).
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참고문헌 (21)
참고문헌 신청
Čandek-Potokar M / 1999 / Effect of slaughter weight and/or age on histological characteristics of pig longissimus dorsi muscle as related to meat quality / Meat Sci 52:195~203
Čandek-Potokar M / 1998 / Effects of age and/or weight at slaughter on longissimus dorsi muscle : Biochemical traits and sensory quality in pigs / Meat Sci 48:287~300
조수현 / 2012 / 한우암소고기의 연령이 등심 및 우둔부위 일반성분 및 육질에 미치는 영향 / 한국축산식품학회지 32(6):810~819
Choi YS / 2005 / Comparison of carcass and meat quality characteristics between Korean native black pigs and commercial crossbred pigs / Korean J Food Sci An 25:322~327
Folch J / 1957 / A simple method for the isolation and purification of total lipids from animal tissues / J Biol Chem 226:497~509
Čandek-Potokar M / 1998 / Effects of age and/or weight at slaughter on longissimus dorsi muscle : Biochemical traits and sensory quality in pigs / Meat Sci 48:287~300
조수현 / 2012 / 한우암소고기의 연령이 등심 및 우둔부위 일반성분 및 육질에 미치는 영향 / 한국축산식품학회지 32(6):810~819
Choi YS / 2005 / Comparison of carcass and meat quality characteristics between Korean native black pigs and commercial crossbred pigs / Korean J Food Sci An 25:322~327
Folch J / 1957 / A simple method for the isolation and purification of total lipids from animal tissues / J Biol Chem 226:497~509
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