Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Influence of bone fracture incidence on the quality of pork semimembranous muscle

골절 발생에 따른 돈육 반막모양근의 품질변화

  • Jung, Samooel (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Lee, Hanhyeon (Korea Institute for Animal Products Quality Evaluation) ;
  • Hwang, Heetae (Korea Institute for Animal Products Quality Evaluation) ;
  • Lim, Daewoon (Korea Institute for Animal Products Quality Evaluation) ;
  • Lee, Chulwoo (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Jo, Cheorun (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University)
  • 정사무엘 (충남대학교 농업생명과학대학 동물자원생명과학과) ;
  • 이한현 (축산물품질평가원) ;
  • 황희태 (축산물품질평가원) ;
  • 임대운 (축산물품질평가원) ;
  • 이철우 (충남대학교 농업생명과학대학 동물자원생명과학과) ;
  • 조철훈 (서울대학교 농업생명과학대학 농생명공학부)
  • Received : 2015.05.07
  • Accepted : 2015.06.15
  • Published : 2015.06.30
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Abstract

This study was conducted to investigate the incidence of bone-fracture from pig carcass slaughtered in eight processing plants located in Daejeon and Chungnam area, Korea, during the year 2013 and 2014, and to evaluate the quality of semimembranous muscle from bone-fractured carcasses. Twenty semimembranous muscles were collected from bone-fractured carcasses and none bone-fractured (control) ones, respectively, after storage of pig carcass at $5^{\circ}C$ for 24 h. The pH, cooking loss, and color of semimembranous muscle were measured as quality parameters. In total 4,865,502 of pig carcasses, the occurrence of bone fracture was 0.328% (15,975 heads) and scored the highest defect (26.31%) in total abnormal carcasses. The pH and cooking loss of semimembranous muscle from bone-fractured carcasses were significantly lower than those of control (p<0.05). $L^*$ and $a^*$ values of semimembranous muscle were not significantly different between bone-fractured carcass and control whereas that of $b^*$ values was significantly higher in bone-fractured carcass than control (p<0.05). Eight out of twenty semimembranous muscle collected from bone-fractured carcasses were confirmed as PSE whereas only one in control. In conclusion, the incidence of bone-fracture pre- and during slaughter of pig may cause serious defects in final meat quality. Therefore, the proper handling and treatment should be implicated to avoid and/or decrease the incidence of bone-fracture of pigs.

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References

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