전기전도도 기준에 의한 PSE육과 정상육의 육질 및 도체 특성에 관한 연구

Characteristics of Technical Meat Quality Parameters & Carcass Traits between the PSE and Normal Pork Classified by Conductance Threshold

  • 김동훈 (축산기술연구소 축산물이용과) ;
  • 이무하 (서울대학교 동물자원학과) ;
  • 이제룡 (경상대학교 축산학과) ;
  • 박범영 (축산기술연구소 축산물이용과) ;
  • 유영모 (축산기술연구소 축산물이용과) ;
  • 이종문 (축산기술연구소 축산물이용과) ;
  • 김용곤 (축산기술연구소 축산물이용과)
  • 발행 : 1998.09.01

초록

The two hundreds and twenty two pork carcasses from commercial breed were tested to compare technical quality characteristics and relationships with meat quality parameters between PSE and normal pork classified buy 24hr postmortem conductivity($C_u$). In characteristics of PSE and normal pork by $C_u$ value, highly significant differences were found in NPPC color scale and CIE L*(p<0.001), moderately significant differences in $C_3$ and cooking loss(p<0.01), and significant differences were in $C_6$, CIE b*, WHC and juiciness(p<0.05). In correlation coefficients between $C_u$ and other meat quality determining factors, $C_u$ was poorly related with $pH_1$($R^2$=0.28, p<0.001), CIE a*($R^2$=0.14, p<0.05), b*($R^2$=0.28, p<0.01) and cooking loss($R^2$=0.26, p<0.01). Also, relatively low correlation coefficients were observed in $pH_u$($R^2$=0.32, p<0.001), WHC($R^2$=0.39, p<0.001) and juiciness($R^2$=0.41, p<0.001). Moderately high coefficients were found in NPPC color scale($R^2$=0.59, p<0.001) and CIE L*($R^2$=0.58, p<0.001).

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