Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Effects of Pre-slaughter Fasting and Chiller Ageing on Objective Meat Quality in Longissimus Dorsi, Biceps Femoris, and Triceps Brachii Muscles of Korean Native Black Pigs

도축전 절식과 냉장숙성이 재래돼지 Longissimus Dorsi, Biceps Femoris와 Triceps Brachii의 육질에 미치는 영향

  • Hwang, I.H. (National Livestock Research Institute, RDA) ;
  • Park, B.Y. (National Livestock Research Institute, RDA) ;
  • Cho, S.H. (National Livestock Research Institute, RDA) ;
  • Kim, M.J. (National Livestock Research Institute, RDA) ;
  • Lee, J.M. (National Livestock Research Institute, RDA)
  • Published : 2004.06.30
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Abstract

This study evaluated the effects of preslaughter feed withdrawal and chiller ageing on objective meat quality traits in longissimus dorsi (LD), biceps femoris(BF), and triceps brachii(TB) muscles of Korean native black pigs. Twenty males were assigned into a 2(pre-slaughter feeding) ${\times}$ 2(pre-slaughter stress) ${\times}$ 4(chiller ageing) factorial. Pre-slaughter fasting for 18 h resulted in significantly(P < 0.05) higher pHs at 1.5 h for both LD and BF. On the other hand, muscle temperature did not differ between the fasted and fed animals. The result implied that pigs with different pre-slaughter feedings experienced different pH-temperature profiles during rigor development. This was reflected by the significan(P < 0.05) increase in cooking loss and hunter $L^*$ for LD of the fed pigs. However, WB-shear force of LD was not affected by the treatment. Furthermore, objective meat quality of BF and TB did not differ between the treatments. Hunter $L^*$ value and cooking loss for LD were constant for 7 d, followed by a significant(P < 0.05) increase at 14 d. BF and TB had significantly(P < 0.05) higher hunter $L^*$ value and cooking loss at 14 d than at 1 d. Significant(P < 0.05) linear reductions in LD WB-shear force took place from 1 to 7 d, while BF and TB WB-shear forces were significantly (P < 0.05) reduced at 14 d. Simple correlation for WB-shear force between LD and BF, and between LD and TB indicated that 6 kg of shear force for LD was equivalent to approximately 3.5 and 6 kg for TB and BF, respectively. On the basis of the current result, feeding until the morning of slaughter appeared to contribute to favourable meat color for LD. However, negative effect on palatability due to increase in cooking loss should be taken into account. A 7-d chiller ageing was likely the best practice for LD, while TB appeared not to require chiller ageing. A 14-d ageing could improve the tenderness of BF, but could likely reduce juiciness.

본 연구는 한국 재래돼지의 도축전 절식과 숙성이 longissimus dorsi(LD), biceps femoris(BF) and triceps brachii(TB)의 육질에 미치는 영향을 조사하였다. 18 시간동안 절식은 LD에서 유의적으로(P < 0.05) 높은 최종 pH을 보였고, BF도 유사한 경향을 나타냈다. 근육 온도는 절식유무에 영향을 받지않아, 이 결과는 각 처리구의 돼지들은 각기 다른 온도와 pH의 영향을 받았다는 것을 의미한다. 이러한 영향은 LD의 경우 절식을 하지 않은 돼지에서 유의적으로 높은(P < 0.05) hunter $L^*$ 값과 가열감량에서 나타났다. 하지만 전단력은 차이가 없었다. 또한 BF와 TB의 육질은 도축전 절식유무에 의해 영향을 받지 않았다. LD에서 전단력은 숙성 7일까지 감소하였고, BF와 TB는 14일까지 유의적으로(P < 0.05) 감소했다. 숙성기간중 LD와 BF, 그리고 LD와 TB의 상관관계를 보았을 때, LD의 전단력 6kg은 BF와 TB에서 각각 6과 3.5 kg을 보였다. 본 연구의 결과에 따르면, 도축전 급여는 시각적인 육색은 개선하나, 가열감량을 증가시켜 맛은 감소시킬 것으로 판단되었다. 한편 LD의 숙성은 7일이 적절한 것으로 나타났고, TB와 같이 근본적으로 연한 고기는 숙성은 가열감량을 증가시키므로 숙성하지 않는 것이 바람직하다고 판단되었다. BF와 TB에서는 14일 숙성은 연도는 증가하나 다즙성은 감소할 것으로 판단되었다.

Keywords

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