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http://dx.doi.org/10.5851/kosfa.2008.28.4.470

Quality Properties of Brand Pork  

Jin, Sang-Keun (Department of Animal Resources Technology, Jinju National University)
Kim, Il-Suk (Department of Animal Resources Technology, Jinju National University)
Lee, Jae-Ryong (Department of Animal Resources Technology, Jinju National University)
Shin, Teak-Soon (Department of Animal Science, Pusan National University)
Publication Information
Food Science of Animal Resources / v.28, no.4, 2008 , pp. 470-479 More about this Journal
Abstract
This study was carried out to investigate the quality characteristics of brands pork: a crossbred between Korean native and wild pigs (Y), a commercial LYD breed fed with probiotics (J), and a commercial LYD fea without probiotics (M). The moisture and crude ash content of Y treated pork was higher than those for J and M brands, but the crude fat content of J pork was significantly lower (p<0.05) than Y and M brands. The moisture and crude fat contents of Y gilts were higher (p<0.05) than those of barrows. The pH values of Y gilts were higher (p<0.05) than those of gilts of J and M brands. The L and W values of Y pork were lower (p<0.05) than with J and M brands. The springiness value of J pork was significantly higher (p<0.05) than Y and M porks. The sensory scores of Y pork were higher than pork of J and M. The juiciness of gilts of M brands was higher (p<0.05) than for barrows. With regard to the fatty acid profiles among the pork loins, linoleic and arachidonic acid contents of Y pork were higher than with J and M, while the palmitic, pamitoleic, stearic, and oleic acid contents were lower. The saturated fatty acid (SFA) content of Y pork was lower than that for J and M ones, while the unsaturated fatty acids (USFA), essential fatty acids (FFA), USFA/SFA ratio, FFA/SFA ratio, and EFA/USFA ratio were higher. The stearic acid content of M barrows was higher (p<0.05) than that for gilts.
Keywords
brand pork; objective quality; physicochemical properties; sensory traits;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
Times Cited By Web Of Science : 0  (Related Records In Web of Science)
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