Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Physicochemical Characteristics of Longissimus Muscle between the Korean Native Pig and Landrace

랜드레이스와 재래돼지육의 이화학적 특성

  • 진상근 (진주산업대학교 국제축산개발학과) ;
  • 김철욱 (진주산업대학교 국제축산개발학과) ;
  • 송영민 (진주산업대학교 국제축산개발학과) ;
  • 장원혁 (경상북도 축산기술연구소) ;
  • 김영보 (경상북도 축산기술연구소)
  • Published : 2001.06.01
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Abstract

Comparisons in physicochemical characteristics of longissimus muscle between the Korean native pig(KNP: 75kg of slaughter weight and 240 days of age) versus Landrace(110kg of slaughter weight and 180 days of age) are as below. Compared with Landrace, KNP had a greater drip loss resulting from a lower muscle pH and water holding capacity, greater L*(lightness), a*(redness) and b*(yellowness) values in muscle color, and a greater L* value and smaller a* and b* values in attached backfat color. Tenderness were greater in the Korean native pig. Moreover, KNP had a greater number of muscle fibers and a smaller diameter of the fiber when examined by scanning electron microscopy. In sum, the Korean native pig, compared with Landrace, had a greater redness in meat color, a greater whiteness in fat color; the lower WHC and greater tenderness of the former apparently resulted from the lower slaughter weight rather than from a species difference.

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