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KMID : 1024619980180030248
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Food Science of Animal Resources
1998 Volume.18 No. 3 p.248 ~ p.254
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Characteristics of Technical Meat Quality Parameters & Carcass Traits between the PSE and Normal Pork Classified by Conductance Threshold
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Kim Dong-Hun
Lee M.
Lee Jea-Ryoung
Park Beum-Young
Yoo Young-Mo
Lee Jong-Moon
Kim Yong-Kon
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Abstract
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The two hundreds and twenty two pork carcasses from commercial breed were tested to compare technical quality characteristics and relationships with meat quality parameters between PSE and normal pork classified buy 24hr postmortem conductivity(). In characteristics of PSE and normal pork by value, highly significant differences were found in NPPC color scale and CIE L*(p＜0.001), moderately significant differences in and cooking loss(p＜0.01), and significant differences were in , CIE b*, WHC and juiciness(p＜0.05). In correlation coefficients between and other meat quality determining factors, was poorly related with (=0.28, p<0.001), CIE a*(=0.14, p＜0.05), b*(=0.28, p＜0.01) and cooking loss(=0.26, p＜0.01). Also, relatively low correlation coefficients were observed in (=0.32, p＜0.001), WHC(=0.39, p＜0.001) and juiciness(=0.41, p＜0.001). Moderately high coefficients were found in NPPC color scale(=0.59, p＜0.001) and CIE L*(=0.58, p＜0.001).
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KEYWORD
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moscle conductivity, PSE, pH, WHC, cooking loss
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