Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Correlation of electrical conductivity and color with water loss and shear force of pork loin

  • Hayeon Jeon (Division of Animal and Dairy Science, Chungnam National University) ;
  • Seul-Ki-Chan Jeong (Division of Animal and Dairy Science, Chungnam National University) ;
  • Seonmin Lee (Division of Animal and Dairy Science, Chungnam National University) ;
  • Dongjun Kim (Korea Institute for Animal Products Quality Evaluation) ;
  • Hyeun Bum Kim (Department of Animal Biotechnology, Dankook University) ;
  • In-Seon Bae (National Institute of Animal Science, Rural Development Administration) ;
  • Yunseok Kim (National Institute of Animal Science, Rural Development Administration) ;
  • Pil Nam Seong (National Institute of Animal Science, Rural Development Administration) ;
  • Samooel Jung (Division of Animal and Dairy Science, Chungnam National University) ;
  • Kyung Jo (Division of Animal and Dairy Science, Chungnam National University)
  • Received : 2024.04.23
  • Accepted : 2024.07.04
  • Published : 2024.09.01
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Abstract

This study investigated the relationship of electrical conductivity and color to water loss and shear force of pork loin. In addition, the differences in quality properties with the sex and carcass grades were investigated. There were no differences in drip loss, cooking loss, and total loss of pork loin between barrow and gilt (p > 0.05). The shear force of pork loin was lower in barrow than in gilt (p < 0.05). The quality properties of pork loin did not differ among the carcass grades (1+, 1, and 2). The electrical conductivity measured at 45 min, 3 h, and 12 h had no noticeable correlation coefficients with the quality properties of pork loin. The L*, a*, and b* values correlated significantly with cooking loss and total loss. The highest correlation coefficient was 0.45 between L* and total loss. From the results, we conclude that the electrical conductivity and color values are not suitable variables for predicting pork loin quality. Therefore, further study to develop ways for predicting the pork quality during the grading of pork carcasses is required.

Keywords

Acknowledgement

본 연구는 농촌진흥청(Rural Development Administration)의 농업과학기술협력사업(Project No. RS-2021-RD010001)의 지원으로 수행되었습니다.

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