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http://dx.doi.org/10.5851/kosfa.2009.29.3.364

Meat Quality of Pork Muscles from Low-fat Cuts  

Seong, Pil-Nam (National Institute of Animal Science, RDA)
Cho, Soo-Hyun (National Institute of Animal Science, RDA)
Kim, Jin-Hyoung (National Institute of Animal Science, RDA)
Hah, Kyung-Hee (National Institute of Animal Science, RDA)
Park, Beom-Young (National Institute of Animal Science, RDA)
Lee, Jong-Moon (National Institute of Animal Science, RDA)
Kim, Dong-Hoon (National Institute of Animal Science, RDA)
Publication Information
Food Science of Animal Resources / v.29, no.3, 2009 , pp. 364-373 More about this Journal
Abstract
This study was conducted to provide fundamental information in developing muscle-specific strategies to improve the quality and value of low-fat pork cuts upon evaluating meat qualitative parameters of twenty one (21) muscle samples selected from ten (10) market-weighted crossbred pigs. The following observations were made. The pH was highest for subscpularis and lowest for gluteus superrificialis (p<0.05); the subscpularis can hold water the most (p<0.05), biceps femoris loses the most content upon cooking, while subscpularis loses the least content (p<0.05); gluteus superrificialis (p<0.05) has the most purge loss contents, and infraspanatus and gastrocneminus contained the most collagen, while adductor had the least collagen (p<0.05); biceps femoris has the most WB-shear force values while subscpularis (p<0.05) has the least; pectoralis profundi-fan was the most protein soluble; semitendinosus has the most gel strength (p<0.05). In the properties of meat color, tensor fasciae latae shows the highest CIE $L^*$ (lightness) values (p<0.05) and supraspinatus, brachiocephalicus and infraspanatus have the highest CIE $a^*$ (redness, p<0.05) values; vastus intermedius has the most myoglobin content while longissimus dorsi (p<0.05) has the least; infraspanatus is the most tender (one of the sensory properties) while biceps femoris was the most tough among all tested muscles (p<0.05); the pectoralis profundi-fan was the most flavorful pork while vastus intermedius was the least (p<0.05); supraspinatus, infraspanatus, semitendinosus, and vastus intermedius were juiciest while longissimus dorsi was the driest (p<0.05). In overall likeness, the semitendinosus and infraspanatus were most liked while biceps femoris and longissimus dorsi were the least (p<0.05). This study presents the results of several parameters in selected pork muscle samples which are useful information for developing new muscle-specific strategies to improve the quality of consuming meat and meat products.
Keywords
meat quality; low-fat pork cuts; muscles;
Citations & Related Records
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