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Pork Quality Characteristics by Different Backfat Thickness  

Hah Kyoung-Hee (National Livestock Research Institute)
Jin Sang-Keun (Dept. of Animal Resources Technology, Jinju National University)
Kim Il-Suk (Dept. of Animal Resources Technology, Jinju National University)
Song Young-Min (Dept. of Animal Resources Technology, Jinju National University)
Lee Jae-Ryong (Advanced Swine Research Institute, Gyeongnam Province)
Chung Ku-Young (Dept. of Animal Science and Technology, College of Life Science and Natural Resources, Sangji University)
Publication Information
Food Science of Animal Resources / v.25, no.4, 2005 , pp. 391-396 More about this Journal
Abstract
The objective of this study was carried out investigate the changes of carcass characteristics, physico-chemical characteristics and fatty acid composition in crossbred pigs (Korean native breed ${\times}$ Landrace breed) by backfat thickness. A total 182 Pigs were divided into 3 groups by there backfat thickness, i.e., <11.80mm, $11.80\~25.01mm\;and\;25.01mm<.$ The live weight carcass weight and dressing percent of backfat thickness 25.01mm< group were higher compared to those for backfat thickness <11,80mm and $11.80\~25.01mm group, but the final grade were lower. The pH of backfat thickness 25.01mm< group were higher compared to those for backfat thickness <11.80mm and $11.80\~25.01mm$ group. Shear lone of 25.01 mm< group were lower than that of other groups. Water, crude fat content and cooking loss have no difference between the 3 groups. The hardness of backfat thickness 25.01mm< group were higher compared to those for backfat thickness <11.80mm and $11.80\~25.01mm$ group. The yellowness $(b^*)$ of meat and fat color in backfat thickness 25.01mm< group were lower compared to those for backfat thickness <11.80mm and $11.80\~25.01mm$ group. The stearic acid and saturated fatty acid content were higher compared to those for backfat thickness <11.80mm and $11.80\~25.01mm$ group but the linoleic acid and unsaturated fatty acid content were lower.
Keywords
physico-chemical characteristics; fatty acid; backfat thickness;
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