Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Effects of Crossbreed Method on Meat Quality in Pigs

돼지의 교잡방법이 육의 품질에 미치는 영향

  • Jin, S.K. (Department of Animal Resources Technology, Jinju National University) ;
  • Kim, I.S. (Department of Animal Resources Technology, Jinju National University) ;
  • Song, Y.M. (Department of Animal Resources Technology, Jinju National University) ;
  • Hur, S.J. (Department of Animal Resources Technology, Jinju National University) ;
  • Ha, J.H. (Department of Animal Resources Technology, Jinju National University) ;
  • Hah, K.H. (Regional Animal Industry Research Center, Jinju National University)
  • 진상근 (진주산업대학교 동물소재공학과) ;
  • 김일석 (진주산업대학교 동물소재공학과) ;
  • 송영민 (진주산업대학교 동물소재공학과) ;
  • 허선진 (진주산업대학교 동물소재공학과) ;
  • 하지희 (진주산업대학교 동물소재공학과) ;
  • 하경희 (진주산업대학교 동물생명산업지역협력연구센터)
  • Published : 2005.06.30
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Abstract

A total of 80 pigs were used to investigate the effect of crossbred method on meat quality. Crossbred pigs were alloted into one of two experimental groups[T1 : Landrace ${\times}$ Yorkshire ${\times}$ Duroc(LYD) and T2: Yorkshire ${\times}$ Berkshire ${\times}$ Berkshire(YBB)]. Crossbred pigs were slaughtered at approximately 110kg live weight, and pH, cooking loss, texture, shear force, color(CIE $L^*$ $a^*$ $b^*$), fatty acid composition and sensory evaluation were measured in pork loin. Crude fat percentage was higher in YBB, whereas protein was higher in LYD than that for the other groups. Shear force was lower in YBB than LYD, but, pH and water-holding capacity were not significantly different. In meat color, $L^*$ was higher in YBB than LYD, whereas $a^*$ and $b^*$ were not significantly different between breeds. Hardness, adhesiveness and gumminess of YBB were significantly lower than LYD. Saturated fatty acid of YBB was lower than that for LYD and essential fatty acid was higher in YBB. In sensory evaluation of cooked meat, color, marbling score and overall acceptability were significantly higher in YBB, Aroma, flavor, taste, juiciness and overall acceptability of YBB were significantly higher than LYD in fresh meat. In conclusion, the overall meat quality was better in YBB than that for LYD.

Keywords

References

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