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http://dx.doi.org/10.5851/kosfa.2010.30.5.867

Comparison of Pork Quality by Different Berkshire Line  

Park, Beom-Young (National Institute of Animal Science, RDA)
Cho, Soo-Hyun (National Institute of Animal Science, RDA)
Kim, Jin-Hyoung (National Institute of Animal Science, RDA)
Seong, Pil-Nam (National Institute of Animal Science, RDA)
Kang, Geun-Ho (National Institute of Animal Science, RDA)
Jeong, Da-Woon (National Institute of Animal Science, RDA)
Kim, Chul-Wook (Department of Animal Resources Technology, Jinju National University)
Park, Hwa-Chun (Dansan Pig Breeding Co.)
Jeong, Jong-Hyun (Dansan Pig Breeding Co.)
Choi, Jong-Soon (Korea Basic Science Institute)
Kim, Dong-Hun (National Institute of Animal Science, RDA)
Publication Information
Food Science of Animal Resources / v.30, no.5, 2010 , pp. 867-871 More about this Journal
Abstract
Objective of this study was to develop a Korean Berkshire line produced using organized management techniques. A total of 448 pigs divided into five line groups were slaughtered and analyzed for their meat quality. $pH_{45}$ values were significantly higher in lines 1~4 (pH 6.08). However, $pH_{24}$ values were lower in line 1 (pH 5.69) and line 3 (pH 5.65) (p<0.05) than in the other lines. Moisture contents were significantly higher in line 5, and the intramuscular fat contents (3.07%) were significantly higher in the other four lines. Water holding capacity (WHC) was higher for line 3 (58.36%) while Warner-Bratzler shear force (WBS) values were significantly higher for line 4 (2.84 kg/$0.5inch^2$) than in the other lines (p<0.05). For meat color properties, L values (CIE L) were 51.59 for line 5, and this value was higher than the other lines. There were no significant differences in $a^*$ values and $b^*$ values among the five lines (p>0.05). Therefore, line 5 was selected as the growth type, whereas line 4 was selected as the Korean Berkshire line that produced pork significantly higher in pH and significantly lower in meat color (lightness), drip loss, and WBS.
Keywords
Berkshire; pH; water holding capacity; meat color; meat quality;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By Web Of Science : 2  (Related Records In Web of Science)
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