Journal of the Korea Academia-Industrial cooperation Society (한국산학기술학회논문지)

The Korea Academia-Industrial cooperation Society (한국산학기술학회)
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Comparison of meat quality characteristics of Yorkshire, Duroc, Pietrain and Crossbred Pigs (Duroc × Pietrain)

요크셔, 두록, 피어트레인 및 교잡동(두록 × 피어트레인)의 육질특성 비교

  • 이미진 (농촌진흥청 국립축산과학원 양돈과) ;
  • 조은석 (농촌진흥청 국립축산과학원 양돈과) ;
  • 최태정 (농촌진흥청 국립축산과학원 양돈과) ;
  • 김용민 (농촌진흥청 국립축산과학원 양돈과) ;
  • 김영신 (농촌진흥청 국립축산과학원 양돈과) ;
  • 정용대 (농촌진흥청 국립축산과학원 양돈과) ;
  • 김남형 (충북대학교 농업생명환경대학 축산학과) ;
  • 조규호 (농촌진흥청 국립축산과학원 양돈과)
  • Received : 2018.08.06
  • Accepted : 2018.11.02
  • Published : 2018.11.30
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Abstract

This study was carried out physicochemical and sensory evaluation to compare the quality characteristics of pork loins from Yorkshire, Duroc, Pietrain, and Duroc ${\times}$ Pietrain (DP). A total of 79 pigs from Yorkshire(22), Duroc(22), Pietrain(17), and DP(18) was used for the experiment. After 24 hours of cooling, pork loins were gathered and vacuum-packed from left carcasses and then the physicochemical traits and sensory evaluation were conducted. The pH of the loins from breed Pietrain was lower than those of the other breeds (p<0.01). While the moisture content of loins was higher in Pietrain than in the other breeds (p<0.01). The fat content of loins was higher in Duroc and DP than in the other breeds and lower in Pietrain than in the other breeds (p<0.01). Pietrain loins had the lowest drip loss (p<0.01) and the highest water holding capacity (p<0.01). There were no significant differences in the cooking loss and shear force of the loins among 4 breeds (p>0.05). There was a significant difference in the CIE color L*, a* and b* values of the loins from 4 breeds (p<0.01). Sensory scores of the loins were ranked lower in Pietrain in overall. The results of this study indicate that meat quality could be altered according to the breeds.

본 연구는 Yorkshire, Duroc, Pietrain, Duroc ${\times}$ Pietrain (DP)의 품종들에서 등심의 육질 특성을 비교하기 위하여 이화학적 분석 및 관능 평가를 실시하였다. 공시 동물은 총 79두(Yorkshire 22두, Duroc 22두, Pietrain 17두, DP 18두) 암퇘지를 이용하여 실험을 진행하였고 돈육의 이화학적 성상, 육색, 지방산 조성 및 관능 평가를 실시하였다. 도축 후 24시간 동안 냉각시킨 후 좌도체로부터 돈육 등심 부위를 발골 및 정형하여 진공포장 후 일반성분 분석, 이화학적 분석 및 관능검사를 실시하였다. 일반성분 분석 결과, pH는 Yorkshire, Duroc, DP가 Pietrain보다 유의적으로 높았고(p<0.01) 수분함량은 Pietrain이 다른 품종들에 비해 가장 높았다(p<0.01). 지방함량은 Duroc($3.69{\pm}1018$)과 DP($3.71{\pm}1.32$)가 유의적으로 가장 높았고 Pietrain이 $1.48{\pm}0.48$로 가장 낮았다(p<0.01). Pietrain은 다른 품종들에 비하여 드립 감량에서 $68.61{\pm}3.58$로 가장 낮았지만(p<0.01) 보수력에서는 $74.67{\pm}0.39$로 가장 높았다(p<0.01). 가열감량과 전단력은 유의적인 차이가 나타나지 않았다(p>0.05). 육색지수의 경우 명도(L*)와 적색도(a*), 황색도(b*)에서 품종 간의 유의적인 차이가 나타났다(p<0.01). 관능검사의 경우 Pietrain이 다른 품종들에 비해 더 낮은 값을 나타내었다. 따라서 본 연구 결과를 통해 품종의 차이에 따라 육질에 영향을 미칠 수 있음을 확인하였다.

Keywords

Table 1. Condition of gas chromatography for fatty acid analysis

SHGSCZ_2018_v19n11_116_t0001.png 이미지

Table 2. pH, moisture and fat content of pork loin from Y, D, P, DP

SHGSCZ_2018_v19n11_116_t0002.png 이미지

Table 3. Drip loss, cooking loss, water holding capacity, shear force and of pork loin from Y, D, P, DP

SHGSCZ_2018_v19n11_116_t0003.png 이미지

Table 4. Meat color of pork loin from Y, D, P, DP

SHGSCZ_2018_v19n11_116_t0004.png 이미지

Table 5. Comparison of free fatty acid profiles of pork loin of Y, D, P, DP

SHGSCZ_2018_v19n11_116_t0005.png 이미지

Table 6. Sensory evaluation of pork loin of Y, D, P, DP

SHGSCZ_2018_v19n11_116_t0006.png 이미지

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