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KMID : 1024620060260040426
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Food Science of Animal Resources
2006 Volume.26 No. 4 p.426 ~ p.430
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Effects of Gender on Sensory Scores, Fatty Acid and Amino Acid of Berkshire Pork
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Hah Kyung-Hee
Jin Sang-Keun
Kim Il-Suk
Chung Hyun-Jung
Kim Dong-Hoon
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Abstract
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This study was conducted to investigate the effects of gender on sensory scores, fatty acid and amino acid of Berkshire pork A total of 40 pigs (60 kg) were divided into 2 group (gilt and barrow) and raised up to 110 kg live weight. Pigs were conventionally slaughtered, and then chilled overnight. Pork loin (longissimus dorsi) muscle was removed from each left side and meat qualities were evaluated. The results obtained were as follows; In sensory evaluation, color, marbling score, aroma and overall acceptability of brrow groups were significantly higher than that of gilt groups (p<0.05). In fatty acid analysis, linoleic acid and arachidonic acid of gilt groups were higher than those of barrow groups, EFA (essential fatty acid) and UFA (unsaturated fatty acid) were lower in barrow groups compared to the gilt groups. In amino acid compositions, alanine, tyrosine and arginine of barrow groups were significantly higher and threonine, proline and histidine lower than those of gilt groups (p<0.05).
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KEYWORD
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Berkshire, sensory scores, gender, fatty acid, amino acid
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