Proceedings of the Korean Society for Food Science of Animal Resources Conference (한국축산식품학회:학술대회논문집)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Breed (Yorkshir, Landrace and Korean Native Black Pig) on Extractable Level of Free Amino Acides

  • Hwang, I.H. (National Livestock Research Institute) ;
  • Park, B.Y. (National Livestock Research Institute) ;
  • Kim, J.H. (National Livestock Research Institute) ;
  • Cho, S.H. (National Livestock Research Institute) ;
  • Kim, H.J. (National Livestock Research Institute) ;
  • Lee, J.M. (National Livestock Research Institute)
  • Published : 2004.05.28
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Abstract

Sixteen primary free amino acids were determined for each 10 longissimus muscles of Yorkshir, Landrace and Korean native black pig. Eight amino acids at 7 d classified three breeds at ca. 80% confidence. The difference in free amino acids for aged meats could be one of factors responsible for more desirable palatability of Korean native black pig.

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