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http://dx.doi.org/10.5762/KAIS.2018.19.11.116

Comparison of meat quality characteristics of Yorkshire, Duroc, Pietrain and Crossbred Pigs (Duroc × Pietrain)  

Lee, Mi Jin (National Institute of Animal Science, RDA)
Cho, Eun seok (National Institute of Animal Science, RDA)
Choi, Tae Jeong (National Institute of Animal Science, RDA)
Kim, Yong Min (National Institute of Animal Science, RDA)
Kim, Young Sin (National Institute of Animal Science, RDA)
Jeong, Yong Dae (National Institute of Animal Science, RDA)
Kim, Nam Hyung (College of Animal Resource Sciences, Chungbuk National University)
Cho, Kyu Ho (National Institute of Animal Science, RDA)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.19, no.11, 2018 , pp. 116-125 More about this Journal
Abstract
This study was carried out physicochemical and sensory evaluation to compare the quality characteristics of pork loins from Yorkshire, Duroc, Pietrain, and Duroc ${\times}$ Pietrain (DP). A total of 79 pigs from Yorkshire(22), Duroc(22), Pietrain(17), and DP(18) was used for the experiment. After 24 hours of cooling, pork loins were gathered and vacuum-packed from left carcasses and then the physicochemical traits and sensory evaluation were conducted. The pH of the loins from breed Pietrain was lower than those of the other breeds (p<0.01). While the moisture content of loins was higher in Pietrain than in the other breeds (p<0.01). The fat content of loins was higher in Duroc and DP than in the other breeds and lower in Pietrain than in the other breeds (p<0.01). Pietrain loins had the lowest drip loss (p<0.01) and the highest water holding capacity (p<0.01). There were no significant differences in the cooking loss and shear force of the loins among 4 breeds (p>0.05). There was a significant difference in the CIE color L*, a* and b* values of the loins from 4 breeds (p<0.01). Sensory scores of the loins were ranked lower in Pietrain in overall. The results of this study indicate that meat quality could be altered according to the breeds.
Keywords
Crossbred pig; Duroc; Meat quality; Physicochemical traits; Pietrain;
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