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http://dx.doi.org/10.5851/kosfa.2007.27.4.475

Comparison of Meat Quality, Nutritional, and Sensory Properties of Korean Native Pigs by Gender  

Cho, Soo-Hyun (National Institute of Animal Science, RDA)
Seong, Pil-Nam (National Institute of Animal Science, RDA)
Kim, Jin-Hyoung (National Institute of Animal Science, RDA)
Park, Beom-Young (National Institute of Animal Science, RDA)
Kwon, Oh-Seob (National Institute of Animal Science, RDA)
Hah, Kyung-Hee (National Institute of Animal Science, RDA)
Kim, Dong-Hun (National Institute of Animal Science, RDA)
Ahn, Chong-Nam (National Institute of Animal Science, RDA)
Publication Information
Food Science of Animal Resources / v.27, no.4, 2007 , pp. 475-481 More about this Journal
Abstract
A total of 40 Korean native pigs (gilt 21, boar 19) were used to investigate the meat quality, nutritional and sensory properties by gender. Gilts had significantly lower moisture and ash contents (%) than boars, but protein contents were not significantly different between the gender (p<0.05). Gilts contained high intramuscular fat contents were significantly lower in Warner-Bratzler shear force (WBS) and Water holding capacity (WHC) when compared to those of boars. There was no significant difference in meat color L (lightness) and a (redness) values between the gender (p>0.05), but gilt had higher b (yellowiness) values than boar. Regarding amino acid compositions, there were glutamic acid (3.25%), aspartic acid (1.94%) lysine (1.83%), leucine (1.77%), alanine (1.17%) and arginine (1.15%) for gilts and boars. There were no significant differences in the contents of the minerals such as calcium, potassium, phosphorous, sodium, magnesium, iron, zinc and copper (p>0.05). The results of fatty acid composition showed that gilts had significantly higher C16:1n7, C18:1n9, in intramuscular fat., whereas they had significantly higher contents of C14:0, C16:0, C20:1n9, C20:5n3 in subcutaneous fat than boars (p<0.05). Boars had significantly higher contents of C18:0, C18:1n7, C18:2n6, C20:1n9, C20:4n6, C22:4n6 in intramuscular fat and they had significantly higher contents of C18:2n6, C22:4n6 than gilts in subcutaneous fat (p<0.05). In sensory evaluation, gilts had significantly higher scores in juiciness, tenderness and flavor when compared to boars (p<0.05).
Keywords
Korean native pigs; meat quality; amino acid composition; fatty acid composition;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
Times Cited By Web Of Science : 3  (Related Records In Web of Science)
Times Cited By SCOPUS : 3
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