References
- Cameron, N. D., Warriss, P. D., Porter, S. J., and Enser. M. B. (1990) Comparison of Duroc and British landrace pigs for meat and eating quality. Meat Sci. 27, 227-237. https://doi.org/10.1016/0309-1740(90)90053-9
- Cho, S. H., Park, B. Y., Kim, J. H., Kim, M. J., Seong, P. N., Kim, Y. J., Kim, D. H., and Ahn, C. N. (2007a) Carcass yields and meat quality by live weight of Korean native black pigs. Korean J. Anim. Sci. Technol. 49, 523-530. https://doi.org/10.5187/JAST.2007.49.4.523
- Cho, S. H., Seong, P. N., Kim, J. H., Park, B. Y., Kwon, O. S., Hah, K. H., Kim, D. H., and Ahn, C. N. (2007b) Comparison of meat quality, nutritional, and sensory properties of Korean native pigs by gender. Korean J. Food Sci. Ani. Resour. 27, 475-481. https://doi.org/10.5851/kosfa.2007.27.4.475
- Choi, Y. I., Kim, Y. T., Lee, C. L., and Han, I. K. (2000) Carcass and pork quality characteristics by sex and marketing day. J. Anim. Sci. Technol. 42, 933-940.
- Choi, Y. S. (2004) Studies on the pork quality of Korean native black pigs and its improvement through dietary manipulation. Ph. D. thesis, Kangwon National Univ., Chuncheon, Korea, pp. 1-169.
- Choi, Y. S., Park, B. Y., Lee, J. M., and Lee, S. K. (2005) Comparison of carcass and meat quality characteristics between Korean native black pigs and commercial crossbred pigs. Korean J. Food Sci. Ani. Resour. 25, 322-327.
- Enfalt, A. C., Lundstrom, K., Hansson, I., Lundeheim, N., and Nystrom, P. E. (1997) Effects of outdoor rearing and sire breed (Duroc or Yorkshire) on carcass composition and sensory and technological meat quality. Meat Sci. 45, 1-15. https://doi.org/10.1016/S0309-1740(96)00101-5
- Hah, K. H., Jin, S. K., Kim, I. S., Song, Y. M., Lee, J. R., and Chung, K. Y. (2005) Pork quality characteristics by different backfat thickness. Korean J. Food Sci. Ani. Resour. 25, 391-396.
- Jeremiah, L. E., Gibson, J. P., Gibson, L. L., Ball, R. O., Aker, C., and Fortin, A. (1999) The influence of breed, gender, and PSS (halothane) genotype on meat quality, cooking loss, and palatability of pork. Food Res. Int. 32, 59-71. https://doi.org/10.1016/S0963-9969(99)00077-0
- Jin, S. K., Kim, C. W., Song, Y. M., Jang, W. H., Kim, Y. B., Yeo, J. S., Kim, J. W., and Kang, K. H. (2001) Physicochemical characteristics of longissimus muscle between the Korean native pig and landrace. Korean J. Food Sci. An. 21, 142-148.
- Jin, S. K., Kim, I. S., Hur, S. J., Hah, K. H., and Kim, B. W. (2005) Physico-chemical characteristics with market weight in korean native and landrace crossbred pigs. Korean J. Intl. Agri. 17, 182-187.
- Jin, S. K., Kim, I. S., Song, Y. M., Hur, S. J., Hah, K. H., Kim, H. Y., Lyou, H. J., Ha, J. H., and Kim, B. W. (2004) Physicochemical characteristics of crossbred pigs with carcass grade. Korean J. Food Sci. Ani. Resour. 24, 246-252.
- Kim, G. W. (2012) Analysis of carcass quality grades according to gender, backfat thickness and carcass weight in pigs. Korean J. Anim. Sci. Technol. 54, 29-33. https://doi.org/10.5187/JAST.2012.54.1.29
- Kim, G. W. and Kim, S. E. (2009) Effect of mating system, carcass grade and age at marketing on carcass characteristics of pigs. Korean J. Anim. Sci. Technol. 51, 69-74. https://doi.org/10.5187/JAST.2009.51.1.069
- Kim, G. W. and Lim, B. S. (2006) Carcass grade and characteristics by carcass weight and backfat thickness of pigs. Korean J. Food Sci. Ani. Resour. 26, 183-188.
- Kim, H. S., Yang, H. S., Lee, J. I., Joo, S. T., Jeon, J. T., and Lee, J. G. (2007) Effects of the mating system on retail cut yield and meat quality in commercial pigs. Korean J. Anim. Sci. Technol. 49, 379-386. https://doi.org/10.5187/JAST.2007.49.3.379
- Kim, I. S., Jin, S. K., Kim, C. W., Song, Y. M., Cho, K. K., and Chung, K. H. (2008) Animal products and processing: The effects of pig breeds on proximate, physicochemical, cholesterol, amino acid, fatty acid and sensory properties of loins. Korean J. Anim. Sci. 50, 121-132.
- Larzul, C., Lefaucheur, L., Ecolan, P., Gogue, J., Talmant, A., Sellier, P., Le Roy, P., and Monin, G. (1997) Phenotypic and genetic parameters for longissimus muscle fiver characteristics in relation to growth, carcass, and meat quality traits in large white pigs. J. Anim. Sci. 75, 126.
- Martens, H. (1998) Physiologie der muskulature und das MHS-Gen schweines: Zur diskussion um eine eliminierung des mutierten ryanodin rezeptors aus der deutschen schweinezucht. Arch. Tierzucht Dummersdorf. 41, 179-192.
- Moon, S. S., Mullen, A. M., Troy, D. J., Yang, H. S., Joo, S. T., and Park, G. B. (2003) Effect of pig slaughter weight on pork quality. Korean J. Food Sci. Ani. Resour. 23, 315-320.
- Oh, H. S., Kim, H. Y., Yang, H. S., Lee, J. I., Joo, Y. K., and Kim, C. U. (2008) Comparison of meat quality characteristics between crossbreeds. Korean J. Food Sci. Ani. Resour. 28, 171-180. https://doi.org/10.5851/kosfa.2008.28.2.171
- Oliver, M. A., Gispert, M., and Diestre, A. (1993) The effects of breed and halothane sensitivity on pig meat quality. Meat Sci. 35, 105-112. https://doi.org/10.1016/0309-1740(93)90073-Q
- Park, J. C., Kim, Y. K., Jung, H. J., Park, B. Y., Lee, J. I., and Moon, H. K. (2005) Comparison of meat quality and physocochemical characteristics of pork between Korean native black pigs and Landrace by market weight. Korean J. Anim. Sci. 47, 91-98.
- Park, M. J., Ha, D. M., Shin, H. W., Lee, S. H., Kim, W. K., Ha, S. H., Yang, H. S., Jeong, J. Y., Joo, S. T., and Lee, C. Y. (2007) Growth efficiency, carcass quality characteristics and profitability of 'High'-Market weight pigs. Korean J. Anim. Sci. Technol. 49, 459-470. https://doi.org/10.5187/JAST.2007.49.4.459
- Park, M. J., Jeong, J. Y., Ha, D. M., Han, J. C., Sim, T. G., Park, B. C., Park, G. B., Joo, S. T., and Lee, C. Y. (2009) Effects of dietary energy level and slaughter weight on growth performance and grades and quality traits of the carcass in finishing pigs. Korean J. Anim. Sci. Technol. 51, 143-154. https://doi.org/10.5187/JAST.2009.51.2.143
- Sather, A. P., Jones, D. M., Tong, A. K. W. and Murray, A. C. (1991) Halothane genotype by weight interactions on pig meat quality. Canadian J. Anim. Sci. 71, 645-658. https://doi.org/10.4141/cjas91-080
- Warriss, P. D., Brown, S. N., Edwards, J. E. and Knowles, T. G. (1995) Effect of lairage time on levels of stress meat quality inpigs. Proceedings of EU-Seminar: New information on welfareand meat quality of pigs related to holding, transport and lairageconditions, Mariensee, Germany. pp. 163-170.
Cited by
- Genome-wide association study identifies positional candidate genes affecting back fat thickness trait in pigs vol.45, pp.4, 2017, https://doi.org/10.7744/kjoas.20180055
- 두 가지 삼원교잡종 (랜드레이스 × 요크셔 × 두록 및 랜드레이스 × 요크셔 × 우리흑돈)의 육질특성 비교 vol.20, pp.10, 2017, https://doi.org/10.5762/kais.2019.20.10.195
- Improvement of Kolbroek Boar Growth Performance and Carcass Quality through Dietary Crude Protein Supplementation vol.10, pp.3, 2017, https://doi.org/10.4236/ojas.2020.103031
- Back‐fat thickness as a primary index reflecting the yield and overall acceptance of pork meat vol.92, pp.1, 2017, https://doi.org/10.1111/asj.13515
- Effect of Different Slaughter Weights on Meat Quality, Fatty Acids and Flavor Component of Korean Woori Black Pig Loin and Belly vol.36, pp.4, 2021, https://doi.org/10.7318/kjfc/2021.36.4.362