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KMID : 1024620030230040315
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Food Science of Animal Resources
2003 Volume.23 No. 4 p.315 ~ p.320
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Effect of Pig Slaughter Weight on Pork Quality
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Moon S. S.
A. M. Mullen
D. J. Troy
Yang Han-Sul
Joo Seon-Tea
Park Gu-Boo
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Abstract
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A total of 240 crossbred(Landrace Yorkshire Duroc) pigs were housed from 70 kg live weight and slaughtered at weights of 95, 105, 115 and 125 kg. The left side loins of carcass were obtained at 24 hr postmortem to measure pork quality. There were significant differences(p<0.01) in eye muscle area of pork loins between the slaughter weights of 95 and 105 kg. However, no differences were observed in pork than 105 kg of slaughter weight. Ultimate pH values were decreased with increasing slaughter weight and cooking loss was also reduced(p<0.01) at the heavier weights. Slaughter weights did not affect the shear force and intramuscular fat. However, dry matter(DM) and crude protein(CP) contents of loin were increased, and cooking loss and sarcomere length were decreased with increasing slaughter weight. The lightness(L) and redness(a) of pork loin were increased with increasing slaughter weight. Results suggested that pork quality may be improved when pig slaughter weight is increased from 95 to 125 kg.
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KEYWORD
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pigs, slaughter weight, pork quality
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