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KMID : 1025520030450050835
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Journal of Animal Science and Technology
2003 Volume.45 No. 5 p.835 ~ p.840
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Characteristics of Technical Pork Quality Profiles Identified by NPPC Scale
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김동훈/Kim, D. H.
박범영/김일석/이무하/김용곤/이종문/Park, B. Y./Kim, I. S./Lee, M./Kim, Y. K./Lee, J. M.
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Abstract
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Two hundreds and twenty three pork carcasses of commercial breeds were studied for comparing to technical quality characteristics of pork identified by National Pork Producers Council(NPPC) scale. ? and conductance(C) were taken in 1(?_(１), C_(１)), 3(?_(３), C_9３)), 6(?_(６), C_(６)) and 24hr(?u, Cu) postmortem on 4~5th thoracic vertebrae. Visual color and CIE value were estimated in longissimus dorsi(LD) muscle in 24hr postmortem on the two sites(4~5th thoracic vertebrae and last verlebrae) using National Pork Producers Council(NPPC) scale and color difference meter. Significant differences were observed in ?_(1), ?u, Cu, CIE L^(*) value, water holding capacity(WHC) and juiciness at all scales(p＜0.05). But, ? and CIE L^(*) value were considerably affected by postmortem time and measuring site. NPPC scale was highly related with CIE L^(*)(R^(２)＝0.77) and WHC(R^(２)＝0.66), and moderately related with Cu((R^(２)＝0.59) and ?u((R^(２)＝0.54), and poorly related with?_(３)(R^(２)＝0.32), ?_(６)(R^(２)＝0.28) and C_(１) ~ C_(６)((R^(２)＝0.03 ~ 0.18).
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