• Food Science of Animal Resources
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• v.24 no.3
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• pp.246-252
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• 2004

The objective of this study was to determine the changes of physico-chemical characteristics in crossbred pigs (Korean native breed ${\times}$ Landrace breed) by carcass grade. Research was conducted on 250 pigs divided into 5 carcass grade groups. Cooking loss have significantly (p<0.05) higher in higher carcass grade. However, water content, crude fat, pH and shear force have no difference. In meat color, a＊ was significantly (p<0.05) higher in C and D grade, whereas A grade was lower than those of others. L＊ and b＊ did not different among the carcass grades. In fat color, A and E grade were significantly (p<0.05) higher in b＊ and, C was lower than those of others. Adhesiveness and Gumminess of cooked meat were significantly (p<0.05) higher when carcass grade was higher. However hardness, cohesiveness, springiness and brittleness were not different among the carcass grades. Palmitic acid was significantly (p<0.05) higher in higher carcass grades and, saturated fatty acid/unsaturated fatty acid ratio was lower, whereas other fatty acids compositions had no difference among the carcass grades.

• Food Science and Preservation
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• v.14 no.3
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• pp.247-255
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• 2007

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.

• Journal of Life Science
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• v.25 no.7
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• pp.740-747
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• 2015

This study was carried out to evaluate changes in the meat quality and antioxidation activity in the loin and ham of Korean Native Black Pigs (KNBP) during frozen storage at −18℃ for 150 days. The pH value of the loin was decreased as storage days progressed, while the pH value of the ham showed no consistent changes with storage days. The lightness (L*) of the loin did not show any significant reduction until day 120, whereas L* of the ham was significantly declined throughout the storage period (p<0.05). The redness (a*) values of the loin and ham were significantly decreased as storage progressed. The water holding capacity of the loin was decreased by day 30 and that value was maintained until the end of storage. The initial total numbers of microorganisms in the loin and ham were 4.88 and 5.16 Log CFU/g, respectively and these numbers were significantly decreased by day 30 (p<0.05). The levels of 2-thiobarbituric acid reactive substances (a measurement of lipid oxidation) in the loin and ham ranged from 0.057-0.069 and 0.052-0.087 mg MDA/kg meat, respectively, until storage day 150. Volatile basic nitrogen values of the loin and ham ranged from 15.13-16.55 and 16.05-16.23 mg%. Oxygen radical absorbance capacities and carnosine contents of the loin and ham were significantly decreased during frozen storage for 3 months (p<0.05). In summary, the meat quality of the loin and ham from KNBP was somewhat decreased during frozen storage. However, the levels of antioxidants and dipeptides with antioxidant activity were significantly decreased in pork loin and ham during frozen storage.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.475-481
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• 2007

A total of 40 Korean native pigs (gilt 21, boar 19) were used to investigate the meat quality, nutritional and sensory properties by gender. Gilts had significantly lower moisture and ash contents (%) than boars, but protein contents were not significantly different between the gender (p<0.05). Gilts contained high intramuscular fat contents were significantly lower in Warner-Bratzler shear force (WBS) and Water holding capacity (WHC) when compared to those of boars. There was no significant difference in meat color L (lightness) and a (redness) values between the gender (p>0.05), but gilt had higher b (yellowiness) values than boar. Regarding amino acid compositions, there were glutamic acid (3.25%), aspartic acid (1.94%) lysine (1.83%), leucine (1.77%), alanine (1.17%) and arginine (1.15%) for gilts and boars. There were no significant differences in the contents of the minerals such as calcium, potassium, phosphorous, sodium, magnesium, iron, zinc and copper (p>0.05). The results of fatty acid composition showed that gilts had significantly higher C16:1n7, C18:1n9, in intramuscular fat., whereas they had significantly higher contents of C14:0, C16:0, C20:1n9, C20:5n3 in subcutaneous fat than boars (p<0.05). Boars had significantly higher contents of C18:0, C18:1n7, C18:2n6, C20:1n9, C20:4n6, C22:4n6 in intramuscular fat and they had significantly higher contents of C18:2n6, C22:4n6 than gilts in subcutaneous fat (p<0.05). In sensory evaluation, gilts had significantly higher scores in juiciness, tenderness and flavor when compared to boars (p<0.05).

• Journal of Animal Science and Technology
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• v.49 no.3
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• pp.405-414
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• 2007

Pigs have been considered as an ideal source of donor organs because of their plentiful supply and their numerous anatomical and physiological similarities to the human in xenotransplantation. However, for the public health risks associated with the potential for porcine endogenous retrovirus(PERV) infection through xenograft from pig to human, the investigation of methods for elimination and/or control of PERV has been required. In this study we developed the detection and classification methods for PERV based on PCR using specific primers. PERV-A and PERV-B were found in all pigs including Berkshire, Duroc, Landrace, Yorkshire, miniature pig, and Korean native black pig from Jeju by PCR with type-specific primers for PERV. However, PERV-C was detected only from Duroc, miniature pig, and Korean native black pig from Jeju. PERV-A and PERV-B could be distinguished by PCR-RFLP with BamHI. These methods for PERV will be useful in rapid screening of safe organ for xenograft, furthermore, helpful in monitoring of PERV during and after xenotransplantation.

• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.503-508
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• 2004

This study was conducted to estimate the growth curve parameters of crossbreds between Korean native boars and Landrace sows and their relationships with meat qualities. The data used were weight-age data and carcass data from 131 males and 122 females raised at N.L.R.I in Korea. Growth curve parameters were estimated from nonlinear regression using Gompertz model individually. Average mature weight(A), average maturing rate(k), and average inflection point(u) showing maximum growth rate estimated were 179.54${\pm}$6.06kg, 0.3154${\pm}$0.0059, and 5.50${\pm}$0.11 months in females, and 179.84${\pm}$6.33kg, 0.3049${\pm}$0.0061, and 5.24${\pm}$0.13 months in males, respectively. For the growth curve parameters and derived statistics, the phenotypic correlations of maturing rate with gain rate at inflection, mature weight, and inflection point were - .30, - .77, and - .93 in male, and - .31, - .78 and - .94 in female, respectively. Matrure weight was positively correlated to the inflection point as + .89 in both male and female, indicating that late maturing pigs with lower k had longer maturing period with increasing gain rate and reached point of inflection later than early maturing pigs with higher k, and grew to larger mature weight. Backfat thickness and erode fat contents were correlated with mature weight positively in male and negatively in female, and correlated with gain rate at inflection point positively in both male and female, of which coefficients were as high as .42 and .50 in male, respectively.

• Journal of Animal Science and Technology
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• v.45 no.5
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• pp.841-846
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• 2003

Landrace(L), Largewhite(Lw), Korean Native Pig(KNP) and commercial hybrid were experimented to determine holothane sensitivity, RYR gene mutation and quality profiles. In the results of halothane test, the incidence of halothane positive pigs was similar between L and Lw. But, the rate of dubious halothane positive type was higher in L than Lw. In hal-gene analysis, halothane-positive pigs(nn) were not found in any tested breed and heterotype(Nn) appeared only in one pig of L. Of the breed effect on the quality profiles, there were no differences in pH$_1$(pH at 1hr postslaughter), but pH$_{u}$(pH at 24hr postslaughter) was significantly higher in commercial hybrid and KNP than other breeds(p〈0.05). Color assessed by National Pork Producers Council(NPPC) and CIE L$^{*}$ was significantly paler in L breed than other breeds(p〈0.05). Significant differences were found in water holding capacity(WHC) and cooking loss in KNP(p〈0.05).

• Journal of Animal Science and Technology
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• v.49 no.4
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• pp.531-538
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• 2007

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.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.11
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• pp.1599-1607
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• 2004

This study examined the effects of pre-slaughter fasting, chasing stress and chiller ageing on objective meat quality, and their relations to the proteome profile of longissimus muscle using 20 male Korean native black pigs. Treatments were composed of two levels of pre-slaughter feed withdrawal, two levels of pre-slaughter stress and four chiller ageing times. A 15 min chasing stress immediately prior to slaughter significantly (p<0.05) decreased detectable levels of $\mu$-calpain activity during rigor development and chiller ageing, but did not have any direct effect on objective meat quality. On the other hand, pigs fed until the morning of slaughter resulted in significantly (p<0.05) higher hunter L* value and cooking loss than those which received an 18 h feed withdrawal prior to slaughter. Cooking loss and hunter L* value were constant during 7 d of chiller ageing, followed by significant increases at 14 d. The fed animals showed a significantly (p<0.05) higher hunter a* value at both 3 and 7 d, while the other group maintained a stable redness for 7 d. WB-shear force was not affected by the pre-slaughter treatments, but had significant (p<0.05) linear reduction from 1 to 7 d. A gelbased proteome analysis was performed on selected animals for low and high hunter L* values at 1 d. Ten and five spots had greater than two-fold spot densities for the low and high hunter L* groups, respectively. The ten spots included chain A, deoxyribounclease I complex with actin, heat shock protein 27 kDa, a protein similar to cardiac $Ca^{2+}$ release channel, and myosin heavy chain, while the five spots included chain A aldehyde dehydrogenase, glycerol-3 phosphate dehydrogenase, and hemoglobin alpha chain. In general, feeding until the morning of slaughter resulted in more desirable meat color, but appeared to reduce palatability due to increased cooking loss. Proteome analysis demonstrated that various proteins were concomitantly involved in the determination of final meat color. The most noticeable observation in the current study was that various isoforms for a particular protein differed in degradation and/or expression rate depending on meat quality.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.356-365
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• 2011

We assessed the effects of single-nucleotide polymorphisms (SNPs) within the porcine fatty acid synthase (FASN) gene regarding meat quality and fatty acid composition in two pig populations: Korean native pigs (KNP) were crossed with Yorkshire (YS) $F_2$, and KNP were crossed with Landrace (LR) $F_2$. Direct DNA sequencing using eight KNP and eight YS pigs revealed two SNPs: c.265C>T (silent) in exon 4 and c.6545A>C (Asn${\rightarrow}$His) in exon 39. The frequency of the two SNPs was analyzed using the polymerase chain reaction-restriction fragment length polymorphism method in seven pig breeds and their association with meat quality traits and fatty acid composition was studied. In the $KNP{\times}YSF_2$ population, both SNPs were significantly associated with the level of monounsaturated fatty acids, including palmitoleic (C16:1) and oleic acid (C18:1) (p<0.005). c.6545A>C was associated with intramuscular fat content in both populations. Our results indicate that variations in c.265C>T and c.6545A>C of the pig FASN can be used to select animals with better fatty acid composition and meat quality. Moreover, KNP was a useful breed for identifying genetic factors affecting meat quality and fatty acid composition and for producing high quality pork.