Effects of carcass weight increase on meat quality and sensory properties of pork loin |
Hwang, Young-Hwa
(Institute of Agriculture & Life Science, Gyeongsang National University)
Lee, Se-Jin (Division of Applied Life Science (BK21+), Gyeongsang National University) Lee, Eun-Yeong (Division of Applied Life Science (BK21+), Gyeongsang National University) Joo, Seon-Tea (Institute of Agriculture & Life Science, Gyeongsang National University) |
1 | Wu F, Vierck KR, DeRouchey JM, O'Quinn TG, Tokach MD, Goodband RD, et al. A review of heavy weight market pigs: status of knowledge and future needs assessment. Transl Anim Sci. 2017;1:1-15. https://doi.org/10.2527/tas2016.0004 |
2 | Jeong JY, Park BC, Ha DM, Park MJ, Joo ST, Lee CY. Effects of increasing slaughter weight on production efficiency and carcass quality of finishing gilts and barrows. Korean J Food Sci Anim Resour. 2010;30:206-15. https://doi.org/10.5851/kosfa.2010.30.2.206 DOI |
3 | Piao JR, Tian JZ, Kim BG, Choi YI, Kim YY, Han IK. Effects of sex and market weight on performance, carcass characteristics and pork quality of market hogs. Asian-Australas J Anim Sci. 2004;17:1452-8. https://doi.org/10.5713/ajas.2004.1452 DOI |
4 | Cisneros F, Ellis M, McKeith FK, McCaw J, Fernando RL. Influence of slaughter weight on growth and carcass characteristics, commercial cutting and curing yields, and meat quality of barrows and gilts from two genotypes. J Anim Sci. 1996;74:925-33. https://doi.org/10.2527/1996.745925x DOI |
5 | Bertol TM, Oliveira EA, Coldebella A, Kawski VL, Scandolera AJ, Warpechowski MB. Meat quality and cut yield of pigs slaughtered over 100 kg live weight. Arq Bras Med Vet Zootec. 2015;67:1166-74. https://doi.org/10.1590/1678-4162-8113 DOI |
6 | Durkin I, Dadic M, Brkic D, Lukic B, Kusec G, Mikolin M, et al. Influence of gender and slaughter weight on meat quality traits of heavy pigs. Acta Agric Slov. 2012;Supppl 3:211-4. |
7 | Joo ST, Kauffman RG, Kim BC, Park GB. The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle. Meat Sci. 1999;52:291-7. https://doi.org/10.1016/S0309-1740(99)00005-4 DOI |
8 | Huff-Lonergan E, Bass TJ, Malek M, Dekkers CM, Prusa K, Rothschild MF. Correlations among selected pork quality traits. J Anim Sci. 2002;80:617-27. https://doi.org/10.2527/2002.803617x DOI |
9 | Martin AH, Sather AP, Fredeen HT, Jolly RW. Alternative market weights for swine. II. Carcass composition and meat quality. J Anim Sci. 1980;50:699-705. https://doi.org/10.2527/jas1980.504699x DOI |
10 | Ellis M, Webb AJ, Avery PJ, Brown I. The influence of terminal sire genotype, sex, slaughter weight, feeding regime and slaughter-house on growth performance and carcass and meat quality in pigs and on the organoleptic properties of fresh pork. Anim Sci. 1996;62:521-30. https://doi.org/10.1017/S135772980001506X DOI |
11 | Candek-Potokar M, Lefaucheur L, Zlender B, Bonneau M. Effect of slaughter weight and/or age on histological characteristics of pig longissimus dorsi muscle as related to meat quality. Meat Sci. 1999;52:195-203. https://doi.org/10.1016/S0309-1740(98)00168-5 DOI |
12 | Choi YM, Oh HK. Carcass performance, muscle fiber, meat quality, and sensory quality characteristics of crossbred pigs with different live wights. Korean J Food Sci Anim Resour. 2016;36:389-96. https://doi.org/10.5851/kosfa.2016.36.3.389 DOI |
13 | Kim YS, Kim SW, Weaver MA, Lee CY. Increasing the pig market weight: world trends, expected consequences and practical considerations. Aisan-Australas J Anim Sci. 2005;18:590-600. https://doi.org/10.5713/ajas.2005.590 DOI |
14 | Malmfors B, Lundstrom K, Hansson I. Fatty acid composition of porcine back fat and muscle lipids as affected by sex, weight and anatomical locations [Swedish Landrace, Swedish Yorkshire]. Swed J Agric Res. 1978;8:25-38. |
15 | Minelli G, Culioli J, Vignon X, Monin G. Postmortem changes in the mechanical properties and ultra-struture of the longissimus in two porcine breeds. J Muscle Foods. 1995;6:313-26. https://doi.org/10.1111/j.1745-4573.1995.tb00577.x DOI |
16 | Newcom D, Stalder KJ, Bass TJ, Goodwin RN, Parrish FC, Wiegand BR. Breed differences and genetic parameters of myoglobin concentration in porcine longissimus muscle. J Anim Sci. 2004;82:2264-8. https://doi.org/10.2527/2004.8282264x DOI |
17 | Virgili R, Degni M, Schivazappa C, Faeti V, Poletti E, Marchetto G, et al. Effect of age at slaughter on carcass traits and meat quality of Italian heavy pigs. J Anim Sci. 2003;81:2448-56. https://doi.org/10.2527/2003.81102448x DOI |
18 | Gil M, Delday MI, Gispert M, Furnols MF, Maltin CM, Plastow GS, et al. Relationships between biochemical characteristics and meat quality of Longissimus thoracis and Semimembranosus muscles in five porcine lines. Meat Sci. 2008;80:927-33. https://doi.org/10.1016/j.meatsci.2008.04.016 DOI |
19 | Choi YM, Nam KW, Choe JH, Ryu YC, Wick MP, Lee K, et al. Growth, carcass fiber type, and meat quality characteristics in large white pigs with different live weights. Livest Sci. 2013;155:123-9. https://doi.org/10.1016/j.livsci.2013.02.009 DOI |
20 | Correa JA, Faucitano L, Laforest JP, Rivest J, Marcoux M, Gariepy C. Effects of slaughter weight on carcass composition and meat quality in pigs of two different growth rates. Meat Sci. 2006;72:91-9. https://doi.org/10.1016/j.meatsci.2005.06.006 DOI |
21 | Latorre MA, Ripoll G, Garcia-Belenguer E, Arino L. The effect of gender and slaughter weight on loin and fat characteristics of pigs intended for Teruel dry-cured ham production. Span J Agric Res. 2009;7:407-16. https://doi.org/10.5424/sjar/2009072-1648 DOI |
22 | SAS Institute. SAS/STAT user's guide. Version 9. Cary, NC: SAS Institute; 2002. |
23 | Larzul C, Lefaucheur L, Ecolan P, Gogue J, Talmant A, Sellier P, et al. Penotypic and genetic parameters for longissimus muscle fiber characteristics in relation to growth, carcass, and meat quality traits in large white pigs. J Anim Sci. 1997;75:3126-37. https://doi.org/10.2527/1997.75123126x DOI |
24 | Joo ST, Lee JI, Ha YL, Park GB. Effects of dietary conjugated linoleic acid on fatty acid composition, lipid oxidation, color, and water-holding capacity of pork loin. J Anim Sci. 2002;80:108-12. https://doi.org/10.2527/2002.801108x DOI |
25 | Joo ST. Determination of water-holding capacity of porcine musculature based on released water method using optimal load. Korean J Food Sci Anim Resour. 2018;38:823-8. https://doi.org/10.5851/kosfa.2018.e18 DOI |
26 | Folch J, Lees M, Sloane-Stanley GH. A simple method for the isolation and purification of total lipides from animal tissues. J Biol Chem. 1957;226:497-509. DOI |
27 | Meilgaard MC, Civille GV, Carr BT. Sensory evaluation techniques. 4th ed. Boca Raton, FL: CRC Press; 2006. |
28 | Park MJ, Jeong JY, Ha DM, Park JW, Sim TG, Yang HS, et al. Relationships of the slaughter weight to growth performance and meat quality traits in finishing pigs fed a low-energy diet. J Anim Sci Technol. 2009;51:135-42. https://doi.org/10.5187/JAST.2009.51.2.135 DOI |
29 | Lee EY, Lee SJ, Hwang YH, Kang HJ, Joo ST. Influences of gender on meat quality, electronic tongue measurements and sensory characteristics of pork loin. Ann Anim Resour Sci. 2019;30:165-71. https://doi.org/10.12718/AARS.2019.30.4.165 DOI |
30 | Park MJ, Ha DM, Shin HW, Lee SH, Kim WK, Ha SH, et al. Growth efficiency, carcass quality characteristics and profitability of 'high'-market weight pigs. J Anim Sci Technol. 2007;49:459-70. https://doi.org/10.5187/JAST.2007.49.4.459 DOI |
31 | Latorre MA, Lazaro R, Valencia DG, Medel P, Mateos GG. The effects of gender and slaughter weight on the growth performance, carcass traits and meat quality characteristics of heavy pigs. J Anim Sci. 2004;82:526-33. https://doi.org/10.2527/2004.822526x DOI |
32 | Leach LM, Ellis M, Sutton DS, Mckeith FK, Wilson ER. The growth performance, carcass characteristics, and meat quality of halothane carrier and negative pigs. J Anim Sci. 1996;74:934-43. https://doi.org/10.2527/1996.745934x DOI |
33 | Park B, Lee C. Feasibility of increasing the slaughter weight of finishing pigs. J Anim Sci Technol. 2011;53:211-22. https://doi.org/10.5187/JAST.2011.53.3.211 DOI |