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Comparison of Carcass and Meat Quality Characteristics between Korean Native Black Pigs and Commercial Crossbred Pigs  

Choi, Yeom-Soon (Livestock Policy Division, Ministry of Agriculture and Forestry)
Park, Beom-Young (National Livestock Research Institute, RDA)
Lee, Jong-Moon (National Livestock Research Institute, RDA)
Lee, Sung-Ki (Department of Food Science and Technology in Animal Resources, Kangwon National University)
Publication Information
Food Science of Animal Resources / v.25, no.3, 2005 , pp. 322-327 More about this Journal
Abstract
This study was intended to provide basic information which might be useful in increasing added values to the pork from Korean native black pigs (KNP), through comparative evaluation on carcass characteristics and meat qualities between KNP and four exotic breed groups including Duroc (DD), Landrace (LL), Yorkshire (YY), and LYD-cross (1/4LL 1/4YY, 1/2DD), and the results were summarized as follows. Live weight carcass weight, dressed meat weight, skin weight, fat weight and bone weight of KNP were significantly (p<0.05) lower than those of DD, LL, YY and LYD-cross. Carcass yield and dressed meat yield were also significantly (p<0.05) lower in KNP than other 4 groups, however, total fat, skin, bone, kidney and kidney fat in percentage were significantly (p<0.05) higher for KNP than others. Dressed meat yield was highest for YY, followed by LYD-cross and KNP. Weight of belly was 6.12, 9.43, and 9.52 kg for KNP, YY and LYD-cross, respectively. Percent belly of KNP was $11.11\%$ while other groups ranged from 11.5 to $12.2\%$ Shear force value was not different among the treatments. KNP had significantly (p<0.05) lower water holding capacity (WHC), and cooking loss, but significantly (p<0.05) higher in juiciness comparatively. KNP had significantly (p<0.05) higher $a^{*}$ value while DD had significantly (p<0.05) lower than other breeds.
Keywords
carcass characteristics; meat quality; Korean native black pigs; KNP;
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