|
KMID : 1025520200620050753
|
|
Journal of Animal Science and Technology
2020 Volume.62 No. 5 p.753 ~ p.760
|
|
|
Effects of carcass weight increase on meat quality and sensory properties of pork loin
|
|
Hwang Young-Hwa
Lee Se-Jin
Lee Eun-Yeong
Joo Seon-Tea
|
|
|
Abstract
|
|
|
|
The objective of this study was to investigate the influence of increasing carcass weight (CW) on meat quality traits including meat color, water-holding capacity (WHC), tenderness, backfat thickness and intramuscular fat (IMF) content of pork loin. A total of 96 pork carcasses (48 LYD [Landrace × Yorkshire × Duroc] barrows and gilts) were selected at a commercial slaughterhouse. Each gender had commercial CW (≤ 90 kg), heavy CW (91?100 kg) and very heavy CW (> 100 kg) (16 carcasses from each CW group). Loin cuts (Longissimus lumborum) were excised to investigate meat color (CIE L*a*b*), drip loss, cooking loss, released water, Warner-Bratzler shear force (WBSF), and IMF content. Backfat thickness and IMF content of pork loin samples were significantly (p < 0.05) increased with increasing CW, although there was no significant difference in ultimate pH (pHu). CIE a* increased significantly (p < 0.05) with increasing CW, while there were no significant differences in CIE L* or CIE b* among CW groups. Although all WHC measures showed no significant differences among CW groups, WBSF increased significantly (p < 0.01) with increasing CW. Sensory flavor score was significantly increased while panel score for tenderness was decreased significantly (p < 0.001) with increasing CW. Consequently, CW had a positive correlation with flavor but negative correlation with tenderness. These results indicate that the increased IMF content improves flavor, juiciness and palatability, although tenderness deteriorates with increasing CW.
|
|
|
KEYWORD
|
|
|
Pork carcass, Carcass weight, Heavy slaughter weight, Pork quality
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|