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KMID : 1024620050250040391
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Food Science of Animal Resources
2005 Volume.25 No. 4 p.391 ~ p.396
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Pork Quality Characteristics by Different Backfat Thickness
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Hah Kyung-Hee
Jin Sang-Keun
Kim Il-Suk
Song Young-Min
Lee Jae-Ryong
Chung Ku-Young
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Abstract
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The objective of this study was carried out investigate the changes of carcass characteristics, physico-chemical characteristics and fatty acid composition in crossbred pigs (Korean native breed Landrace breed) by backfat thickness. A total 182 Pigs were divided into 3 groups by there backfat thickness, i.e., <11.80mm, $11.80\~25.01mm\;and\;25.01mm<.$ The live weight carcass weight and dressing percent of backfat thickness 25.01mm< group were higher compared to those for backfat thickness <11,80mm and group, but the final grade were lower. The pH of backfat thickness 25.01mm< group were higher compared to those for backfat thickness <11.80mm and group. Shear lone of 25.01 mm< group were lower than that of other groups. Water, crude fat content and cooking loss have no difference between the 3 groups. The hardness of backfat thickness 25.01mm< group were higher compared to those for backfat thickness <11.80mm and group. The yellowness of meat and fat color in backfat thickness 25.01mm< group were lower compared to those for backfat thickness <11.80mm and group. The stearic acid and saturated fatty acid content were higher compared to those for backfat thickness <11.80mm and group but the linoleic acid and unsaturated fatty acid content were lower
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KEYWORD
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physico-chemical characteristics, fatty acid, backfat thickness
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FullTexts / Linksout information
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Listed journal information
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