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KMID : 1025520000420020195
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Journal of Animal Science and Technology
2000 Volume.42 No. 2 p.195 ~ p.202
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Comparison of Physicochemical Properties of Pork from 4 Different Pig Breeds
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김영붕/Kim, Y. B.
노정해/Richardson, I./Wood, J./Rho, J. H.
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Abstract
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The physicochemical properties of pork from 4 different pig breeds (Duroc, Large white, Berkshire and Tamworth) was compared. Duroc showed the lowest pH as 5.99 in pH_(45m) in loin part. There was a significant difference among the breeds (p $lt; 0.05). However, in a pH_(24h) there was no difference among breeds. Moisture contents showed the ranges of 73.57% - 75.35% in loin part and there was a significantly difference(p $lt; 0.05) among the breeds. Berkshire showed the highest water holding capacity(WHC) value (66.10%) in loin part and Large white (54.43%), Duroc (43.78%) and Tamworth (42.94%) followed. There was significant differences (p $lt; 0.05) among breeds at 43min after slaughter in loin and rump, too. However, WHC was showed no difference among the breeds at 24hrs after slaughter. In colour, there was significant differences(p $lt; 0.05) on colour lightness(L value). For the redness(a value) and yellowness(b value) among the breeds. In rump, there was no significant difference except Tamworth. Hardness was slightly different from outer breeds (p $lt; 0.05), however cohesiveness and chewiness were not different frrom others. So, The high temperature deboning method is recommanded to Berkshire breed for manufacturing meat products.
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