• Food Science of Animal Resources
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• v.21 no.2
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• pp.142-148
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• 2001

Comparisons in physicochemical characteristics of longissimus muscle between the Korean native pig(KNP: 75kg of slaughter weight and 240 days of age) versus Landrace(110kg of slaughter weight and 180 days of age) are as below. Compared with Landrace, KNP had a greater drip loss resulting from a lower muscle pH and water holding capacity, greater L*(lightness), a*(redness) and b*(yellowness) values in muscle color, and a greater L* value and smaller a* and b* values in attached backfat color. Tenderness were greater in the Korean native pig. Moreover, KNP had a greater number of muscle fibers and a smaller diameter of the fiber when examined by scanning electron microscopy. In sum, the Korean native pig, compared with Landrace, had a greater redness in meat color, a greater whiteness in fat color; the lower WHC and greater tenderness of the former apparently resulted from the lower slaughter weight rather than from a species difference.

• Proceedings of the Korean Society for Language and Information Conference
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• 2007.11a
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• pp.375-384
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• 2007

This paper describes a method for automatic acquisition of wide-coverage treebank-based deep linguistic resources for Japanese, as part of a project on treebank-based induction of multilingual resources in the framework of Lexical-Functional Grammar (LFG). We automatically annotate LFG f-structure functional equations (i.e. labelled dependencies) to the Kyoto Text Corpus version 4.0 (KTC4) (Kurohashi and Nagao 1997) and the output of of Kurohashi-Nagao Parser (KNP) (Kurohashi and Nagao 1998), a dependency parser for Japanese. The original KTC4 and KNP provide unlabelled dependencies. Our method also includes zero pronoun identification. The performance of the f-structure annotation algorithm with zero-pronoun identification for KTC4 is evaluated against a manually-corrected Gold Standard of 500 sentences randomly chosen from KTC4 and results in a pred-only dependency f-score of 94.72%. The parsing experiments on KNP output yield a pred-only dependency f-score of 82.08%.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.159-163
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• 2005

Ninety KNP were divided into three group by differential market weight(20 of each group): Live weight of Group 1(G 1), Group 2(G 2) and Group 3(G 3) were 50-59kg, 60-69kg, 70-80kg, respectively. Values of pH and shear force showed an increase, while cooking loss showed decreased with increased weight. In color analysis, $a^{\ast}$ value in meat and $b^{\ast}$ value in backfat of KNP showed higher as slaughter weight increased. Slaughter weight did not significantly affect the fatty acid composition of subcutaneous fat of KNP. With the exception of oleic acid in intermuscular fat, there were no significant weight-dependent differences in the fatty acid profiles.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.8
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• pp.1164-1173
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• 2014

The present study demonstrates the impact of specific breed on the characteristics of dry-cured ham. Eighty thighs from Korean native pig (KNP), crossbreed (Landrace${\times}$YorkshireLandrace${\times}$Yorkshire)♀${\times}$Duroc♂ (LYD), Berkshire (Ber), and Duroc (Du) pig breeds (n = 10 for each breed) were used for processing of dry-cured ham. The thighs were salted with 6% NaCl (w/w) and 100 ppm $NaNO_2$, and total processing time was 413 days. The effects of breed on the physicochemical composition, texture, color and sensory characteristics were assessed on the biceps femoris muscle of the hams. The results revealed that the highest weight loss was found in the dry-cured ham of LYD breed and the lowest weight loss was found in Ber dry-cured ham. The KNP dry-cured ham contain higher intramuscular fat level than other breed hams (p<0.05). It was observed that the dry-cured ham made from KNP breed had the lowest water activity value and highest salt content, while the LYD dry-cure ham had higher total volatile basic nitrogen content than the Ber and Du hams (p<0.05). Zinc, iron and total monounsaturated fatty acids levels were higher in KNP ham while polyunsaturated fatty acids levels were higher in Du ham when compared to other breed hams (p<0.05). Additionally, the KNP dry-cured ham possessed higher Commission International de l'Eclairage (CIE) $a^*$ value, while the Du dry-cured ham had higher $L^*$, CIE $b^*$ and hue angle values (p<0.05). Furthermore, breed significantly affected the sensory attributes of dry-cured hams with higher scores for color, aroma and taste found in KNP dry-cured ham as compared to other breed hams (p<0.05). The overall outcome of the study is that the breed has a potential effect on the specific chemical composition, texture, color and sensorial properties of dry-cured hams. These data could be useful for meat processors to select the suitable breeds for economical manufacturing of high quality dry-cured hams.

• Food Science and Preservation
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• v.14 no.4
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• pp.400-407
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• 2007

This study compared lipid oxidation and color stability of M. longissimus from five Korean native black barrows (66 kg average weight; KNP) and modern genotype barrows ($Landrace{\times}Yorkshire{\times}Duroc$, 112 kg average weight, MGP) during light exposure in a refrigerated shop display. The meat samples were aged at $1^{\circ}C$ for 5 days and either kept in the dark, or under light of flux 3,000 lux, at $4^{\circ}C$ for 7 days. The KNPs contained larger amounts of fat than did MGPs (p<0.05), but KNPs had lower $C_{14:0},\;Cl_{8:3},\;and\;C_{20:5}$ contents than did MGPs (p<0.05). The pH of KNP was lower than that of MGP, and increased more rapidly upon exposure to light. The TBARS assay showed that oxidized lipid levels increased more rapidly in KNP than in MGP, and this accumulation was accelerated by exposure to light. The KNP was always a darker red in color than was MGP, and the color deteriorated more rapidly in the light than in the dark. The sensory attributes of raw pork were reduced by exposure to light, but KNP showed higher sensory attributes than did MGP. Compared to the MGP, the KNP showed greater color stability under light, retained desired sensory attributes under light longer, but showed a lower lipid oxidation stability under light. Overall, light exposure accelerated lipid oxidation in and discoloration of pork.

• Journal of Embryo Transfer
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• v.30 no.2
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• pp.91-97
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• 2015

Amphiregulin (AREG), a glycoprotein that is a member of the epidermal growth factor (EGF) family, is expressed by the porcine conceptus and endometrium. AREG genotypes were determined based on an SNP in the intron 3 of the gene. Contradictory effects of AREG genotypes on reproductive traits in different pig breeds were reported previously. G allele had undesirable effect on reproductive trait in Meishan breed, while it had favorable effects in Polish Landrace and Large White. We determined AREG genotypes of 179 pigs including the Duroc, Landrace, Yorkshire, Korean native pig (KNP), and Meishan breeds. Two new SNPs were identified near the previously reported SNP in the intron 3 of AREG. Frequencies of AREG alleles among the Duroc, Landrace, Yorkshire, and KNP sows were significantly different (p<0.001), indicating association between AREG genotypes and pig breeds. The first parity litter size was significantly affected by the breeds (p=0.014), but not by AREG genotypes (p=0.148). However, there were breed and AREG genotype associated trends in the first parity litter size. The first parity litter size appeared to be higher in Duroc and KNP sows with G allele, while it appeared to be lower in Landrace sows with G allele. Significant variability of AREG alleles among pig breeds, for the first time in Duroc and KNP sows, was identified. AREG genotypes may influence reproductive traits differentially for each breed and thus, AREG genotypes may need to be considered when sows are bred to increase litter size.

• Molecules and Cells
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• v.28 no.6
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• pp.565-573
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• 2009

The pig could be a useful model to characterize molecular aspects determining several delicate phenotypes because they have been bred for those characteristics. The Korean native pig (KNP) is a regional breed in Korea that was characterized by relatively high intramuscular fat content and reddish meat color compared to other western breeds such as Yorkshire (YS). YS grew faster and contained more lean muscle than KNP. We compared the KNP to Yorksire to find molecular clues determining muscle characteristics. The comparison of skeletal gene expression profiles between these two breeds showed molecular differences in muscle. We found 82 differentially expressed genes (DEGs) defined by fold change (more than 1.5 fold difference) and statistical significance (within 5% of false discovery rate). Functional analyses of these DEGs indicated up-regulation of most genes involved in cell cycle arrest, down-regulation of most genes involved in cellular differentiation and its inhibition, down-regulation of most genes encoding component of muscular-structural system, and up-regulation of most genes involved in diverse metabolism in KNP. Especially, DEGs in above-mentioned categories included a large number of genes encoding proteins directly or indirectly involved in p53 pathway. Our results indicated a possible role of p53 to determine muscle characteristics between these two breeds.

• Animal Bioscience
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• v.34 no.12
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• pp.2012-2022
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• 2021

Objective: In most retail centers, primal pork cuts for sale are usually prepared into retail-ready slices and overwrapped with air-permeable plastic film. Also, meat of Korean native black pig (KNP) is reputed for its superior quality, however, its shelf life during retail display has not been studied. Thus, the objective of this study was to evaluate shelf life of prepackaged retail-ready KNP belly and shoulder butt slices during refrigerated display. Methods: Bellies and shoulder butt obtained at 24 h post-mortem from finishing KNP were used. Each belly or shoulder butt was manually cut into 1.5 cm-thick slices. The slices in each cut type were randomly taken and placed on white foam tray (2 slices/tray) overwrapped with polyvinyl chloride film. The retail-ready packages were then placed in a retail display cabinet at 4℃. Shelf life and sensory quality of the samples were evaluated on day 1, 3, 6, 9, 12, and 15 of display. Results: The shoulder butt reached the upper limit (20 mg/100 g) of volatile basic nitrogen for fresh meat after 9 days while, the belly remained within this limit throughout the display time (15 days). Both the cuts reached a thiobarbituric acid reactive substances level of above 0.5 mg malondialdehyde/kg after 9 days. The a^* (redness) values remained unchanged during first 9 days in both cuts (p>0.05). After 9 days, off-flavor was not found in either cut, but higher off-flavor intensity was found in shoulder butt after 12 days. The shoulder butt was unacceptable for overall eating quality after 12 days while, belly still was acceptable after 12 days. Conclusion: The belly showed a longer shelf life compared to the shoulder butt, and a shelf life of 9 and 12 days is recommended for the prepackaged retail-ready KNP shoulder butt and belly slices, respectively.

• Journal of Embryo Transfer
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• v.21 no.4
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• pp.273-280
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• 2006

MC4R, PRKAG3, FABP3, and ESR have reported as important candidate genes related to some economic traits in pigs. To investigate the association between these genes and economic traits, the analysis of restriction fragment length polymorphism (RFLP) was conducted on 147 individuals (96 Durocs and 86 Korea native pigs; KNP) using single nucleotide polymorphism (SNP). Different genotype frequencies of 4 candidate genes were observed in Duroc and KNP. There were significant associations between MC4R polymorphic site and average daily gain (ADG, p<0.05) and backfat thickness (BF, p<0.05) in the Duroc, ADG (p<0.05) and days to 70 kg (p<0.05) in KNP. PRXAG3 polymorphic site were significantly .elated to BF (p<0.05) in the Duroc, ADG (p<0.05) and days to 70 kg (p<0.05) in the KNP. In FABP3, association with BF (p<0.05) in the Duroc, ADG (p<0.05) and days to 70 kg (p<0.05) in the KNP were found. ESR polymorphic site was not significantly associated to any other traits.

• Journal of Animal Science and Technology
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• v.49 no.2
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• pp.257-268
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• 2007

This study was carried out to investigate the quality comparison of M. longissimus from 4 crossbred wild boars(wild boar ♂×Duroc ♀, 113kg, 1 barrow and 3 gilts, CWB) reared outdoor, 5 Korean native black pigs(64kg, 5 barrows, KNP) and 5 modern genotype pigs(Landrace×Yorkshire×Duroc, 114kg, 5 barrows, MGP) reared indoor. The samples were stored at 2±0.2℃ for 12 days and utilized in the quality measurement. The moisture content was significantly higher in CWB than in KNP(p<0.05), however crude fat content was significantly lower in CWB than in KNP(p<0.05). The pH value of CWB was significantly lower than that of MGP during 12 days of storage(p<0.05). Therefore the CWB showed significantly lower water-holding capacity than MGP(p<0.05). The L*, a*, b* and C* values of CWB were significantly lower than those of KNP during 12 days of storage(p<0.05), however those of CWB were significantly higher than those of MGP after 3 and 6 days of storage(p<0.05). In fatty acid composition, the CWB had higher unsaturated fatty acid including linoleic acid, arachidonic acid and lower saturated fatty acid. However, the lipid oxidation of CWB was delayed during storage compared with KNP and MGP. The aroma patterns by principal component analysis(PCA) from electronic nose was discriminately different among 3 different pork at 0 and 12 day of storage.