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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Quality Characteristics of Korean Native Pigs Slaughtered at Commercial Market Weight

  • Ryou, H.G. (Department of Animal Resources Technology, Jinju National University) ;
  • Hah, K.H. (National Livestock Research Institute, RDA) ;
  • Park, K.H. (Department of Animal Resources Technology, Jinju National University) ;
  • Ha, G.H. (Department of Animal Resources Technology, Jinju National University) ;
  • Kang, S.M. (Department of Animal Resources Technology, Jinju National University) ;
  • Jin, S.K. (Department of Animal Resources Technology, Jinju National University) ;
  • Kim, I.S. (Department of Animal Resources Technology, Jinju National University)
  • Published : 2005.05.27
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Abstract

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, $a^{\ast}$ value in meat and $b^{\ast}$ 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.

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