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Comparison of Carcass and Pork Physical Characteristics by Market Weight and Gender of Berkshire  

이제룡 (경상남도 첨단양돈연구소)
주영국 (경상남도 첨단양돈연구소)
신원주 (부산경남양돈조합)
조규제 (부산경남양돈조합)
이진우 (경상남도 첨단양돈연구소)
이정일 (경상남도 첨단양돈연구소)
이중동 (경상남도 첨단양돈연구소)
도창희 (경상남도 첨단양돈연구소)
Publication Information
Food Science of Animal Resources / v.24, no.2, 2004 , pp. 108-114 More about this Journal
Abstract
In a trial involving 72 pigs, the effects of market weight and gender on the carcass and pork quality characteristics were investigated. A total of 72 pigs were divided into 3 groups(95-104, 105-110 or 111-120kg), market weight was assigned to 2 gender group (gilt or boar). The carcass characteristics (carcass weight, backfat thickness or grades) were determined on those carcass, longissimus muscle was removed from each left side at 5th to 13th rib and meat qualities were evaluated. The carcass weight and backfat thickness of pigs slaughtered at 111-120kg were increases than the other weights. The carcass grade of pigs slaughtered at 105-110kg had higher then at pigs slaughtered 94-104kg. Compared with boars, gilts carcass had higher in carcass weight and backfat fat. The pH$\_$u/, drip loss and cooking loss tended to similar for market weight and gender, meat of boars had higher shear force values than gilts (p＜0.05). The meat color tended to similar for market weight and gender. The total myoglobin content of gilts slaughtered at 95-104kg and boars slaughtered at 111-120kg had higher than the other weight and gender. The meat of gilts had higher springiness and brittleness than boars (p＜0.05). These results imply that the carcass characteristics (carcass weight and backfat thickness) could be affected by market weight and gender, meat of gilts was improved the shear force values and texture properties when compared to boars.
Keywords
pigs; market weight; sex; pork quality;
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