Browse > Article
http://dx.doi.org/10.5187/JAST.2007.49.1.089

Comparison of the Quality Characteristics of Korean Native Black Pork and Modern Genotype Pork During Refrigerated Storage  

Kang, S.M. (Department of Animal Products and Food Science, Kangwon National University)
Liang, C.Y. (College of Agriculture, Yanbian University)
Kang, C.G. (Department of Animal Products and Food Science, Kangwon National University)
Lee, Sung-Ki (Department of Animal Products and Food Science, Kangwon National University)
Publication Information
Journal of Animal Science and Technology / v.49, no.1, 2007 , pp. 89-98 More about this Journal
Abstract
This study was carried out to compare the quality characteristics including aroma compounds and pattern of M. Biceps femoris from Korean native black pigs (70kg, 6 months, KNP) and modern genotype pigs (103kg, 6 months, Landrace×Yorkshire, MGP) during vacuum-storage at 2±0.2℃ for 12 days. KNP had high contents of crude protein and ash, but low content of moisture as compared to MGP (p<0.05). KNP showed lower pH and higher cooking loss than MGP (p<0.05) during storage. CIE a* and b* values of KNP significantly higher during storage as compared to those of MGP (p<0.05). TBARS value of KNP significantly increased after 8 days as compared to that of MGP (p<0.05). Shear force value of KNP was higher than that of MGP until 8 days (p<0.05). Volatiles by SPME-GS/MS was slightly different between KNP and MGP, but aroma pattern by electronic nose was not different. Therefore, KNP had redder and darker color, higher cooking loss and harder texture than MGP. The sensory quality of KNP was better than those of MGP (p<0.05), although aroma characteristics by instruments were not different between KNP and MGP.
Keywords
Korean native black pork; Color; Shear force; Aroma; Sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Alpha. 2002. Operating Manual, Release January, Alpha M.O.S., Toulouse, France, p. 154
2 Kang, S. M., Chae, B. J., Kim, Y. S., Kang, C. G. and Lee, S. K. 2005. Comparison of the meat quality of Korean native black pork and modern genotype pork fed by different dietary lysine levels during refrigerated after thawing. Annals of Animal Resources 16:49-59
3 Kim, D. W., Liang, C. Y., Kim, Y. S., Kang, C. G. and Lee, S. K. 2003. Effects of addition of extracted Rhus verniciflua Stokes and supplementation on the meat quality of pork. Annals of Animal Resources 14:34-41
4 Lee, S. K., Ju, M. K., Kim, Y. S., Kang, S. M. and Choi, Y. S. 2005. Quality comparison between Korean native black ground pork and modern genotype pork during refrigerated storage. Korean J. Food Sci. Ani. Resour. 25:71-77
5 Jin, S. K., Kim, C. W., Song, Y. M., Jang, W. H., Kim, Y. B., Yeo, J. S., Kim, J. W. and Kang, K. H. 2001a. Physicochemical characteristics of longissimus muscle between the Korean native pig and Landrace. Korean J. Food Sci. Ani. Resour. 21:142-148
6 AOAC. 1995. Official Methods of Analysis, 16th ed. Association of Official Analytical Chemists, Washington, D.C., U.S.A
7 Brunton, N. P., Cronin, D. A., Frank, J. M. and Durcan, R. 2000. A comparison of solid-phase microextraction (SPME) fibres for measurement of hexanal and pentanal in cooked turkey. Food Chem. 68:339-345   DOI   ScienceOn
8 Choi, Y. S., Park, B. Y., Lee, J. M. and Lee, S. K. 2005. Comparison of carcass and meat quality characteristics between Korean native black pigs and commercial crossbred pigs. Korean J. Food Sci. Ani. Resour. 25:322-327
9 Forss, D. A. 1972. Odor and flavor compounds from lipids. In Progress in chemistry of fats and other lipids, R, T. Holman, Pergamon Press, Oxford, England, p. 177-181
10 French, P., O'Riordan, E. G., Monahan, F. J., Caffrey, P. J., Mooney, M. T., Troy, D. J. and Moloney, A. P. 2001. The eating quality of meat of steers fed grass and/or concentrates. Meat Sci. 57:379-386   DOI   ScienceOn
11 Meynier, A., Novelli, E., Chizzolini, R., Zanardi, E. and Gandemer, G. 1999. Volatile compounds of commercial milano salami. Meat Sci. 54:175- 183
12 Channon, H. A., Kerr, M. G. and Walker, P. J. 2004. Effect of Duroc content, sex and ageing periods on meat and eating quality attributes of pork loin. Meat Sci. 66:881-888   DOI   ScienceOn
13 Hamm, R. 1982. Uber das Wasserbindungsvermogen des Fleisches. Fleischerei 33:590-599
14 Jin, S. K., Kim, C. W., Song, Y. M., Kwon, E. J., Hwang, S. S., Jang, W. H., Park, Y. A., Cho, K. K. and Lee, J. I. 2001b. Comparison of sensory evaluation, fatty acid and amino acid composition of longissimus muscle between the Korean native black pig and Landrace. Korean J. Food Sci. Ani. Resour. 21:183-191
15 Park, J. C., Kim, Y. H., Jun, H. J., Park, B. Y., Lee, J. I. and Moon, H. K. 2005. Comparison of meat quality and physicochemical characteristics of pork between Korean native black pigs (KNBP) and Landrace by market weight. J. Anim. Sci. & Technol. (Kor.) 47:91-98   DOI
16 RDA. 2001. Korean native black pig (standard farm textbook-121). Rural Development Administration, Korea, p. 1-22
17 SAS. 1999. SAS/STAT software for PC. Release 8.01. SAS Institute Inc., Cary, N.C., U.S.A
18 Sinnhuber, R. O. and Yu, T. C. 1977. The 2- thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fats and oils. J. Jap. Soc. Fish. Sci. 26:259-267
19 Tichivangana, J. Z. and Morrissey, P. A. 1985. The influence of pH on lipid oxidation in cooked meats from several species. Irish J. Food. Sci. Technol. 9:99-106
20 Timon, M. L., Ventanas, J., Carrapiso, A. I., Jurado, A. and Garcia, C. 2001. Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams. Meat Sci. 58:85-91   DOI   ScienceOn
21 Wood, J. D., Enser, M. and Moncrieff, C. B. 1988. Effects of carcass fatness and sex on the composition and quality of pig meat. Proceed. 34th Int. Cong. Meat Sci. and Technol., p. 562
22 Yasoky, J. J., Alberle, E. D., Peng, I. C., Mills, E. D. and Judge, M. D. 1984. Effects of pH and time of grinding on lipid oxidation of fresh ground pork. J. Food Sci. 49:1510-1512   DOI
23 Honikel, K. O. 1998. Reference methods for the assessment of physical characteristics of meat. Meat Sci. 49:447-457   DOI   ScienceOn