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http://dx.doi.org/10.5187/JAST.2007.49.4.531

Comparison of Extraction Methods of Chondroitin Sulfate from Meat By-products  

Lim, D.G. (Department of Animal Science and Biotechnology, Seoul National University)
Oh, D.H. (Department of Animal Science and Biotechnology, Seoul National University)
Seol, K.H. (Department of Animal Science and Biotechnology, Seoul National University)
Lee, Moo-Ha (Department of Animal Science and Biotechnology, Seoul National University)
Publication Information
Journal of Animal Science and Technology / v.49, no.4, 2007 , pp. 531-538 More about this Journal
Abstract
A total of 127 Korean native black pigs(gilt 30, boar 97) were used to investigate the carcass properties, yields of retail cut and meat quality. The average live weight, chilled carcass percentage and retail cut percentage used in this study were 74.69kg, 71.14% and 61.09% for boar, and 75.5kg, 73.88% and 56.25% for gilt, respectively. Although gilts were higher in live weight and chilled carcass percentage whereas lower in retail cut percentage when compared to boars, there was no significantly difference between gender(p<0.05). Gilts had higher fat contents than boars regardless of weight range groups. Protein contents increased as slaughter weight increased for gilt and boar groups. Gilts contained high intramuscular fat contents had significantly lower Warner-Bratzler shear force(WBS) and water holding capacity(WHC) when compared to boar in the same weight range group(p<0.05). There was no significantly different in meat color(p>0.05) although gilts had higher L(lightness), a(redness) and b(yellowness) values when compared to the same group of boar. From the result of this study can be used for the grading guideline and quality evaluation standard of Korean native black pigs by gender and live weight.
Keywords
Chondroitin sulfate; Hot water extraction; Enzymatic hydrolysis; Yield; Quantity;
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Times Cited By KSCI : 1  (Citation Analysis)
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