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Comparison of the Quality Characteristics and Aroma of M. Longissimus from Korean Native Black Pigs and Modem Genotype Pigs during Vacuum Packaged-Chilling  

Kang, Sun-Moon (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
Food Science and Preservation / v.14, no.3, 2007 , pp. 247-255 More about this Journal
Abstract
This study compared the quality characteristics, including aroma, of M. longissimus from five Korean native black barrows(64 kg, KNP) and five modem genotype barrows($Landrace{\times}Yorkshire{\times}Duroc$, 114 kg, MGP), during vacuum packaged-chilling. The samples were vacuum packaged, stored at $2{\pm}0.3^{\circ}C$ for 12 days, and then subjected to quality measurement. The KNP had higher fat content than did MGP(p<0.05), but KNP contained lower C14:0, C18:3 and C20:5 concentrations than did MGP(p<0.05). The KNP showed lower pH values(p<0.05) and water-holding capacities than did MGP, and were redder in color than MGP during storage. The TBARS increased more quickly in KNP than in MGP samples during storage. In texture, KNP showed firmer muscle tone than did MGP during storage(p<0.05). Various aroma compounds including 3-methyl-l-butanol, 2-ethyl hexanol and m-xylene were detected with SPME-GC/MS after 12 days of storage, and aroma patterns of KNP and MGP, obtained with an electronic nose, differed during storage.
Keywords
pork; water-holding capacity; color; TBARS; shear force; aroma;
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