• 한국축산식품학회지
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• 제42권3호
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• pp.398-410
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• 2022

We studied effects of aging methods and temperature on the physical, chemical, and amino acid composition of pork belly from Berkshire and Landrace×Yorkshire×Duroc (LYD) swine. Pork belly samples were assigned randomly to breed groups (Berkshire and LYD), aging temperature groups (0℃ and 9℃), and aging method groups. One samples of vacuum-packaged hanging pork bellies were hung in a refrigerated cooler with 83±2.0% humidity, while the other samples were immersed in a 3.5% salt solution in a vacuum package and subsequently stored in the same cooler for 2 weeks. LYD pork had lower pH and purge loss and higher lightness values than those of Berkshire pork (p<0.05). Moreover, thiobarbituric acid reactive substances and hardness values of LYD pork were lower than those of Berkshire pork after aging (p<0.05). Berkshire pork had a higher level of flavorful amino acids than LYD pork did during aging (p<0.05). Bellies aged at elevated temperatures for two weeks had higher volatile basic nitrogen. However, significantly higher percentages of flavorful and sweet taste amino acids were observed in bellies aged at 9℃ compared to those aged at 0℃ for 2 weeks. Moisture content was higher in immersed samples than hanging samples after two weeks of aging (p<0.05). Hanging pork bellies exhibited higher texture profiles than immersed pork bellies at two weeks (p<0.05). We concluded that breeds, aging temperature, and methods affected most quality attributes of pork belly.

• 한국산학기술학회논문지
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• 제20권10호
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• pp.195-202
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• 2019

본 연구는 외화 낭비를 줄이기 위해 우리흑돈이 종료종모돈으로써 두록을 대체할 수 있는지 조사하고자 하였다. 본 논문에서는 랜드레이스 ${\times}$ 요크셔 ${\times}$ 두록(LYD)과 랜드레이스 ${\times}$ 요크셔 ${\times}$ 우리흑돈(LYW)의 두 삼원교잡종에서 등심의 육질 특성을 비교하기 위해 이화학적 분석을 실시하였다. 공시 동물은 180일령의 LYD 59두와 LYW 60두, 총 119두를 이용하였으며, 도축 후 24시간 동안 냉각시키고, 돈육에 대한 이화학적 분석, 육색, 지방산 조성 및 관능평가를 실시하였다. 일반 성분 결과 수분 및 보수력은 두 품종간의 유의한 차이를 나타내지 않았다. 지방 함량 및 가열감량은 LYW에서 LYD에 비해 유의적으로 높게 나타났고(p<0.05), 전단력 및 pH는 LYW가 LYD보다 유의적으로 낮게 나타났다(p<0.05). 육색지수를 확인한 결과 적색도($a^*$) 및 황색도($b^*$)가 LYW에서 유의적으로 높게 나타났다(p<0.05). 두 품종의 지방산 함량을 비교한 결과 Stearic acid(C18:0)가 LYD에 비해 LYW에서 유의적으로 높게 나타났다(p<0.05). 관능검사 결과 LYW가 LYD에 비해 육색과 풍미가 유의적으로 높게 나타났다(p<0.05). 이러한 결과는 LYD와 비교하여 LYW에서 특정 화학적 특징이 개선되었음을 나타낸다. 따라서 우리흑돈이 수입 종돈인 두록의 대체 종돈으로 사용 가능할 것으로 사료된다.

• Journal of Animal Science and Technology
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• 제61권1호
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• pp.35-40
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• 2019

This study was conducted to compare the physicochemical traits of dry-cured hams made from two different pig breeds: Berkshire and $Landrace{\times}Yorkshire{\times}Duroc$ (LYD). Pigs were slaughtered at a live weight of approximately 110 kg and cooled at $0^{\circ}C$ for 24 h in a chilling room. Then, the ham portion of the carcasses were cut and processed by dry-curing for physicochemical analyses. The dry-cured hams from Berkshire contain higher crude protein, fat, and ash level than those from LYD, whereas the hams from LYD had higher moisture contents than those from Berkshire(p < 0.05). The pH values of the hams from Berkshire were lower than those from LYD (p < 0.05). The hams from Berkshire had lower $L^*$ and $b^*$ values than those from LYD (p < 0.05). Palmitoleic acid (C16:1), oleic acid (C18:1), elaidic acid (C18:1t), monounsaturated fatty acids, and ratio of n-6 and n-3 fatty acids (n-6/n-3) in the ham from Berkshire were higher than LYD (p < 0.05). Free amino acids such as aspartic acid, threonine, serine, asparagine, glutamic acid, and lysine in hams from Berkshire were higher than those from LYD (p < 0.05). The microbial population had no significant difference between Berkshire and LYD dry-cured ham. The cross sections of dry cured ham showed difference from different breeds using scanning electron microscope and indicates some differences in texture. Considering the meat quality parameters of ham, hams from Berkshire could provide variety of ham for consumer who are seeking various different qualities and stories.

• Journal of Animal Science and Technology
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• 제65권2호
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• pp.412-426
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• 2023

Currently, pigs breed in Korea are LYD (Landrace × Yorkshire × Duroc) crossbred pigs. Pigs used as fresh meat are gilts and barrows. However, the current supply of pork is not satisfying Korean consumers. In addition, the comparison of carcasses between gilts and barrows only studies carcass weight, backfat thickness, or meat quality, and there are very few studies comparing carcass characteristics. The purpose of this study was to compare characteristics of 7 primal cuts of gilts and barrows as measured by AutoFom III. A total of 350,179 pigs were used, including 176,461 gilts and 173,718 barrows. Characteristics of seven primal cuts were measured using AutoFom III. In the case of carcass weight, there was no significant difference in grade 1+. For all other survey items except for grade 2, gilts showed significantly (p < 0.05) higher values. For all grades except for pork belly, amounts of the remaining six primal cuts were higher in gilts (all p < 0.05,). In addition, the ratio of intermuscular fat in the pork belly of barrows showed a higher value than that in the pork belly of gilts (p < 0.05). The amount of pork belly, which is the most popular among consumers in Korea, not only produced more production than gilts in barrows, but also showed a higher value than gilts in barrows for the ratio of intermuscular fat affecting taste. In summary, gilts produced higher yields than barrows in all parts except pork belly. For the production of only pork belly, barrows showed higher production than gilts.

• Journal of Animal Science and Technology
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• 제60권3호
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• pp.6.1-6.5
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• 2018

Background: The meat quality of Korean native pigs (KNP) and crossbred pigs (LYD; Landrace ${\times}$ Yorkshire ${\times}$ Duroc) was examined to generate data useful for selecting native pigs for improved pork production. Methods: Fifty Korean native pigs (KNP) and 50 crossbred pigs (LYD) were tested. Loin samples (M. longissimus dorsi) of the two breeds were analyzed to determine meat quality and sensory properties. Result: KNP had a higher moisture content than LYD (p < 0.05); however, it had significantly lower crude fat and ash content than that of LYD (p < 0.001). KNP had significantly higher shear force than LYD (p < 0.01). KNP also showed significantly higher cooking loss than LYD (p < 0.05). KNP had a lower $L^*$ value than LYD (p < 0.05); however, it had a markedly higher $a^*$ and $b^*$ value than LYD (p < 0.001). KNP showed significantly higher linoleic acid, linolenic acid, and arachidonic acid content than LYD (p < 0.05). Although KNP had significantly better flavor and overall palatability than LYD, it was less tender than LYD (p < 0.01). Conclusion: KNP had a markedly higher $a^*$ value than LYD. KNP had significantly higher shear force than LYD. The total unsaturated fatty acid content was higher in KNP than in LYD.

• Journal of Animal Science and Technology
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• 제47권3호
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• pp.457-464
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• 2005

A total of 80 pigs were used to investigate the effect of crossbred method on meat quality. Crossbred pigs were alloted into one of two experimental groups[T1 : Landrace ${\times}$ Yorkshire ${\times}$ Duroc(LYD) and T2: Yorkshire ${\times}$ Berkshire ${\times}$ Berkshire(YBB)]. Crossbred pigs were slaughtered at approximately 110kg live weight, and pH, cooking loss, texture, shear force, color(CIE $L^*$ $a^*$ $b^*$), fatty acid composition and sensory evaluation were measured in pork loin. Crude fat percentage was higher in YBB, whereas protein was higher in LYD than that for the other groups. Shear force was lower in YBB than LYD, but, pH and water-holding capacity were not significantly different. In meat color, $L^*$ was higher in YBB than LYD, whereas $a^*$ and $b^*$ were not significantly different between breeds. Hardness, adhesiveness and gumminess of YBB were significantly lower than LYD. Saturated fatty acid of YBB was lower than that for LYD and essential fatty acid was higher in YBB. In sensory evaluation of cooked meat, color, marbling score and overall acceptability were significantly higher in YBB, Aroma, flavor, taste, juiciness and overall acceptability of YBB were significantly higher than LYD in fresh meat. In conclusion, the overall meat quality was better in YBB than that for LYD.

• 한국축산식품학회지
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• 제38권3호
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• pp.544-553
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• 2018

This study was conducted to determine the effects of breed and sex on meat quality and sensory properties of the loin in three-way crossbred pigs: $Landrace{\times}Yorkshire{\times}Duroc$ (LYD) and $Landrace{\times}Yorkshire{\times}Woori$ (LYW) black pig synthesized by Korean native breed. Carcass traits did not differ by breed. Carcass weight and backfat thickness were higher in castrates than in gilts (p<0.01). LYW showed significant high values in fat content, cooking loss, and water-holding capacity (WHC) than LYD (p<0.05). Redness and yellowness of the meat were higher in LYW than in LYD (p<0.01). Further, LYW had lower pH and shear force than LYD (p<0.001). Significant high scores in color and flavor were obtained in LYW or gilts compared to LYD or castrates by sensory panel, respectively (p<0.05). However, other sensory traits did not differ by breed or sex. Capric acid (C10:0) was higher in LYD than LYW (p<0.001). However, stearic acid (C18:0) and saturated fatty acid (SFA) contents were higher in LYW than LYD (p<0.05). Eicosenoic acid (C20:2) and the n6/n3 ratio were higher in gilts than in castrates, whereas SFA content was higher in castrates than in gilts. These results suggest that certain physicochemical qualities of meat and sensory properties are improved in LYW compared to LYD. This study could provide basic data on meat quality of crossbred pigs with Woori black pig as a terminal sire.

• Journal of Animal Science and Technology
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• 제65권5호
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• pp.1081-1093
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• 2023

This study aimed to compare meat quality traits between Berkshire and crossbreed (Landrace × Yorkshire × Duroc), and to investigate the relationship between meat quality traits and fatty acid composition. 20 Berkshire and 20 crossbreed pigs were used to compare pork loin quality and to determine the relationship between measured variables. 23 variables were measured including proximate composition, pH, drip loss and cooking loss, Warner-Bratzler shear force, and fatty acid composition. Berkshire had higher moisture content, pH, water-holding capacity, saturated fatty acids, and redness than the crossbreed pig (p < 0.05). The fat content and polyunsaturated fatty acid were low (p < 0.05) in Berkshire. Correlation analysis showed a negatively correlation between moisture and fat content, and a positively correlation between saturated fatty acid and fat content. Moreover, saturated fatty acid and polyunsaturated fatty acid were negatively correlated. As a result of factor analysis and partial least square regression, saturated fatty acid and polyunsaturated fatty acid were estimated to be the main factors affecting quality characteristics of pork. Pig breed is associated with differences in meat quality, and fatty acid composition can have an effect on meat quality parameters.

• Journal of Animal Science and Technology
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• 제55권5호
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• pp.467-473
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• 2013

본 연구는 제주 개량 흑돼지의 육질특성 및 근섬유 특성이 국내에 도입된 다른 품종과의 차이를 확인하고자 수행되었다. 제주 개량 흑돼지는 국내에 보급된 다른 돼지 품종보다 도체중이 작고 근내지방이 적은 특징을 나타내었다. 그러나 사후 45분 및 24시간째 pH를 비롯하여 육색, 보수력 및 연도 등 육질특성에서는 다른 품종과 비슷한 수준의 결과를 나타내었다. 삼원교잡종인 LYD 품종이 비교적 등지방 두께가 얇고 근내지방 함량이 높았으며, 보수력 및 육색 등에서도 좋은 품질을 나타내었고, D의 경우도 가장 좋은 보수력과 연도를 나타내었는데 이러한 결과는 근섬유 특성에서도 확인할 수가 있었다. 한편, M 품종은 등지방 두께가 두껍고 근내지방이 적으며, 육질 특성에서도 명도 및 육즙감량이 가장 높은 값을 나타내어 가장 좋지 못한 품질을 보였다. 제주 개량 흑돼지는 재래 흑돼지가 교잡을 통해 개량된 것으로 현재 육질특성에서는 국내에 보급된 다른 품종과 비교하여 크게 나쁘지는 않으나 도체중 및 근내지방 함량 등 도체특성에 대한 개선이 필요할 것으로 사료된다.

• Asian-Australasian Journal of Animal Sciences
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• 제27권8호
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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.