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KMID : 1024620160360030389
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Food Science of Animal Resources
2016 Volume.36 No. 3 p.389 ~ p.396
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Carcass Performance, Muscle Fiber, Meat Quality, and Sensory Quality Characteristics of Crossbred Pigs with Different Live Weights
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Choi Young-Min
Oh Hee-Kyung
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Abstract
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In order to attain heavier live weight without impairing pork or sensory quality characteristics, carcass performance, muscle fiber, pork quality, and sensory quality characteristics were compared among the heavy weight (HW, average live weight of 130.5 kg), medium weight (MW, average weight of 111.1 kg), and light weight (LW, average weight of 96.3 kg) pigs at time of slaughter. The loin eye area was 1.47 times greater in the HW group compared to the LW group (64.0 and 43.5 cm2, p<0.001), while carcass percent was similar between the HW and MW groups (p>0.05). This greater performance by the HW group compared to the LW group can be explained by a greater total number (1,436 vs. 1,188, ×103, p<0.001) and larger area (4,452 vs. 3,716 μm2, p<0.001) of muscle fibers. No significant differences were observed in muscle pH45 min, lightness, drip loss, and shear force among the groups (p>0.05), and higher live weights did not influence sensory quality attributes, including tenderness, juiciness, and flavor. Therefore, these findings indicate that increased live weights in this study did not influence the technological and sensory quality characteristics. Moreover, muscles with a higher number of medium or large size fibers tend to exhibit good carcass performance without impairing meat and sensory quality characteristics.
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KEYWORD
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live weight, carcass performance, muscle fiber, meat quality, sensory quality
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