• 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.1
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• pp.99-108
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• 2007

This study was carried out to investigate the physicochemical and sensory properties of branded pork by feeding probiotics and crossbred between Korean native and wild pigs. Crude protein contents showed in order of Brand A>Brand B>control (P<0.05), while crude fat contents showed Brand A to be lower (P<0.05) than control and Brand B. The pH of Brand B was significantly higher (P<0.05) than control and Brand A. Cooking loss (%) showed Brand A to be lower (P<0.05) than control, but there was not different between Brand A and Brand B. Lightness value showed Brand B to be lower (P<0.05) than control and Brand A. Brand A had the highest (P<0.05) springiness value. For fatty acid profile among branded pork loins, the saturated fatty acid (SFA) content was highest (P<0.05) for Brand A, but lowest (P<0.05) for Brand B. Brand B had the highest (P<0.05) unsaturated fatty acid (USFA) and essential fatty acid (EFA), USFA : SFA ratio, EFA : SFA ratio, and EFA : USFA ratio. Essential amino acid contents of Brand B was higher (P<0.05) than control and Brand A.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.7
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• pp.1047-1053
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• 2013

Five hundred and forty crossbred (Korean native black pig${\times}$Landrace) F2 were selected at a commercial pig farm and then divided into six different coat color groups: (A: Black, B: White, C: Red, D: White spot in black, E: Black spot in white, F: Black spot in red). Birth weight, 21st d weight, 140th d weight and carcass weight varied among the different coat color groups. D group (white spot in black coat) showed a significantly higher body weight at each weigh (birth weight, 140th d weight and carcass weight) than did the other groups, whereas the C group (red coat color) showed a significantly lower body weight at finishing stage (140th d weight and carcass weight) compared to other groups. Meat quality characteristics, shear force, cooking loss and meat color were not significantly different among the different coat color groups, whereas drip loss was significantly higher in F than in other groups. Most blood characteristics were not significantly different among the different groups, except for the red blood cells.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.403-409
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• 2010

Accurate methods for the identification of closely related species or breeds in raw and processed meats must be developed in order to protect both consumers and producers from mislabeling and fraud. This paper describes the development of DNA markers for the discrimination and improvement of Korean native pig (KNP) meat. The KIT gene is related to pig coat color and is often used as a candidate marker. A 538 bp fragment comprising intron 19 of the pig KIT gene was amplified by PCR using specific primers, after which the PCR amplicons of a number of meat samples from KNP and three major improved breeds (Landrace, Duroc and Yorkshire) were sequenced in order to find a nucleotide region suitable for PCR-RFLP analysis. Sequence data showed the presence of two nucleotide substitutions, g.276G>A and g.295A>C, between KNP and the improved pig breeds. Digestion of KIT amplicons with AccII enzyme generated characteristic PCR-RFLP profiles that allowed discrimination between meats from KNP and improved pig. KNP showed three visible DNA bands of 264/249, 199, and 75 bp, whereas DNA bands of 249, 199, and 90 bp were detected in the three improved pig breeds. Therefore, the 75 bp DNA fragment was specific only to KNP, whereas the 90 bp DNA fragment was specific to the improved breeds. The breed-specific DNA markers reported here that target the KIT gene could be useful for the identification of KNP meat from improved pig meats, thus contributing to the prevention of falsified breed labeling.

• Journal of Animal Science and Technology
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• v.46 no.3
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• pp.405-414
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• 2004

This study evaluated the effects of preslaughter feed withdrawal and chiller ageing on objective meat quality traits in longissimus dorsi (LD), biceps femoris(BF), and triceps brachii(TB) muscles of Korean native black pigs. Twenty males were assigned into a 2(pre-slaughter feeding) ${\times}$ 2(pre-slaughter stress) ${\times}$ 4(chiller ageing) factorial. Pre-slaughter fasting for 18 h resulted in significantly(P < 0.05) higher pHs at 1.5 h for both LD and BF. On the other hand, muscle temperature did not differ between the fasted and fed animals. The result implied that pigs with different pre-slaughter feedings experienced different pH-temperature profiles during rigor development. This was reflected by the significan(P < 0.05) increase in cooking loss and hunter $L^*$ for LD of the fed pigs. However, WB-shear force of LD was not affected by the treatment. Furthermore, objective meat quality of BF and TB did not differ between the treatments. Hunter $L^*$ value and cooking loss for LD were constant for 7 d, followed by a significant(P < 0.05) increase at 14 d. BF and TB had significantly(P < 0.05) higher hunter $L^*$ value and cooking loss at 14 d than at 1 d. Significant(P < 0.05) linear reductions in LD WB-shear force took place from 1 to 7 d, while BF and TB WB-shear forces were significantly (P < 0.05) reduced at 14 d. Simple correlation for WB-shear force between LD and BF, and between LD and TB indicated that 6 kg of shear force for LD was equivalent to approximately 3.5 and 6 kg for TB and BF, respectively. On the basis of the current result, feeding until the morning of slaughter appeared to contribute to favourable meat color for LD. However, negative effect on palatability due to increase in cooking loss should be taken into account. A 7-d chiller ageing was likely the best practice for LD, while TB appeared not to require chiller ageing. A 14-d ageing could improve the tenderness of BF, but could likely reduce juiciness.

• Korean Journal of Agricultural Science
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• v.41 no.4
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• pp.425-431
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• 2014

This study was conducted to develop new crossbred pig using Korean native pig and Duroc. Fifteen pigs of pure Duroc (D) and 26 crossbred gilts (15 of DK1 and 11 of DK2) were reared until $195{\pm}5$ days old, then slaughtered at local slaughterhouse. Pork loin was gathered and vacuum packed from left carcass after 24 h of slaughter to analyze meat quality traits, such as color, pH, water holding capacity (WHC), cooking loss and shear force (SF), and free fatty acid composition. Live weight and carcass weight of Duroc and DK1 were $119.1{\pm}8.7/82.91{\pm}6.1kg$ and $116.3{\pm}6.3/80.91{\pm}4.4kg$, respectively, and it was significantly higher than those of DK2 ($104.7{\pm}8.4/71.36{\pm}5.7kg$) (p<0.05).There was no significant difference in proximate composition between animal groups, however DK2 showed significantly lower shear force (SF) and higher water holding capacity (WHC) than other groups (p<0.05). The redness of DK2 also showed significantly higher than Duroc (p<0.05), however there was no significant difference in lightness and yellowness (p>0.05). DK1 showed the highest monounsaturated fatty acids (MUFAs) contents of $51.45{\pm}2.0%$ and DK2 showed the highest polyunsaturated fatty acids (PUFAs) contents of $8.98{\pm}1.4%$, however there was no significantly difference in PUFA/SFA ratio between pig groups (p>0.05). Duroc and DK2 contain significantly higher amount of linoleic ($7.99{\pm}1.2$ and $8.11{\pm}1.3%$, respectively) and linolenic acid ($0.43{\pm}0.1$ and $0.44{\pm}0.1%$, respectively) than DK1, and DK1 contains significantly higher amount of oleic acid ($47.32{\pm}1.8%$) than others (p<0.05).

• Food Science of Animal Resources
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• v.25 no.3
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• pp.322-327
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• 2005

This study was intended to provide basic information which might be useful in increasing added values to the pork from Korean native black pigs (KNP), through comparative evaluation on carcass characteristics and meat qualities between KNP and four exotic breed groups including Duroc (DD), Landrace (LL), Yorkshire (YY), and LYD-cross (1/4LL 1/4YY, 1/2DD), and the results were summarized as follows. Live weight carcass weight, dressed meat weight, skin weight, fat weight and bone weight of KNP were significantly (p<0.05) lower than those of DD, LL, YY and LYD-cross. Carcass yield and dressed meat yield were also significantly (p<0.05) lower in KNP than other 4 groups, however, total fat, skin, bone, kidney and kidney fat in percentage were significantly (p<0.05) higher for KNP than others. Dressed meat yield was highest for YY, followed by LYD-cross and KNP. Weight of belly was 6.12, 9.43, and 9.52 kg for KNP, YY and LYD-cross, respectively. Percent belly of KNP was $11.11\%$ while other groups ranged from 11.5 to $12.2\%$ Shear force value was not different among the treatments. KNP had significantly (p<0.05) lower water holding capacity (WHC), and cooking loss, but significantly (p<0.05) higher in juiciness comparatively. KNP had significantly (p<0.05) higher $a^{*}$ value while DD had significantly (p<0.05) lower than other breeds.

• Korean Journal of Veterinary Service
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• v.22 no.1
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• pp.1-7
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• 1999

This study was performed to investigate the contents of the heavy metals such as cadmium(Cd), copper(Cu), iron(Fe), lead(Pb) and zinc(Zn) in meat and meat products. For this experiment, each 20 samples of beef and pork were collected at slaughterhouse in Seoul areas and 45 samples of meat products(ham, sausage, processed meat and seasoned meat) were purchased from commercial food markets. The contents of the heavy metals was determined by atomic absorption spectrophotometry from Jan. to Nov. In 1998. The results obtained were summarized as follows ; 1. In Korean native beef, mean values of the heavy metals(mg/kg) were Pb : 0.14$\pm$0.10, Cd : 0.07$\pm$0.02, Cu : 1.73$\pm$0.95, Zn : 42.82$\pm$8.17 and Fe : 67.43$\pm$24.18, respectively. 2. In imported beef, mean values of the heavy metals(mg/kg) were Pb : 0.03$\pm$0.08, Cd : 0.06$\pm$0.02, Cu : 1.41$\pm$0.62, Zn : 42.93$\pm$4.95 and Fe : 40.06$\pm$12.77, respectively. 3. In pork, mean values of the heavy metals(mg/kg) were Pb : not detected, Cd : 0.09$\pm$0.02, Cu : 1.08$\pm$0.23, Zn : 19.49$\pm$6.02 and Fe : 30.21$\pm$10.51, respectively. 4. In ham, mean values of the heavy metals(mg/kg) were Pb : trace, Cd : trace, Cu . 1.19$\pm$0.46, Zn : 13.58$\pm$4.99 and Fe : 31.43$\pm$11.74, respectively. 5. In sausage, mean values of the heavy metals(mg/kg) were Pb : 0.15$\pm$0.34, Cd : 0.08$\pm$0.05, Cu : 1.15$\pm$0.46, Zn : 13.70$\pm$7.13 and Fe . 27.28$\pm$15.05, respectively. 6. In processed meat, mean values of the heavy metals(mg/kg) were Pb : 0.08$\pm$0.13, Cd : 0.09$\pm$0.04, Cu : 1.28$\pm$0.60, Zn : 14.72$\pm$7.09 and Fe : 24.04$\pm$10.33, respectively. 7 In seasoned meat, mean values of the heavy metals(mg/kg) were Pb : 1.05$\pm$2.21, Cd : 0.13$\pm$0.03, Cu : 1.06$\pm$0.16, Zn : 17.53$\pm$8.72 and Fe : 26.76$\pm$9.02, respectively.

• 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.

• Korean Journal of Community Nutrition
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• v.19 no.1
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• pp.41-50
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• 2014

As Korea is moving toward multicultural society, the number of Muslim, whose religion has a great influence on diet-related behaviors, is increasing in Korea. Since the number of immigrants from Indonesia ranks within top ten in Korea and Indonesia is one of the most representative Islamic countries in Asia, understanding the diet-related behaviors and food preferences of Indonesians is needed. This study was conducted to investigate diet-related behaviors, factors affecting the diet-related perceptions, and food preferences of the Indonesians. The subjects included 500 Indonesians dwelling in Jakarta, Indonesia. About ninety % of the subjects in this study were Muslims. They did not eat pork and dog meat for religious reason and they practiced fasting during Ramadan period. Indonesians avoided pineapple, durian, and hot foods during pregnancy and usually ate vegetables and fruits after birth, which seemed to be due to sociocultural influence. Among the subjects, 21.5% were obese and major health problems reported were hypertension and hyperlipidemia. Their preference for fried food items might have contributed to health problems. Subjects had meals mostly at home (2.3 times/day) and dined out occasionally (1.2 times/week) at Indonesian restaurants (56.6%) or family restaurants (21.0%). In conclusion, Indonesians had home-based and native food-oriented dietary life with strong religious and sociocultural influence on food choices. Further research on specific nutrient intake analysis is needed to better understand and to improve dietary life of Indonesians in Korea.