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KMID : 1024620050250040409
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Food Science of Animal Resources
2005 Volume.25 No. 4 p.409 ~ p.414
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Effect of Slaughter Weight on the Blood Profile and Pork Qualities of Japan Berkshire
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Lee Jae-Ryong
Hur Tae-Young
Suh Guk-Hyun
Nam Ki-Yun
Lee Jin-Woo
Lee Jeong-Il
Kwack Suk-Joon
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Abstract
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The effects of slaughter weight on blood profile and pork qualities of japan berkshires were investigated A total 72 pigs were divided into 3 groups. At each slaughter weight pigs were conventionally slaughtered and then chilled overnight The carcass characteristics (carcass weight backfat thickness and grades) were determined on those carcass, the muscle longissimus dorsi was removed from each left side at 5th to 13th rib and meat qualities were evaluated. Blood profile including cortisol, creatine phos-phokinase (CPK), lactate dehydrogenase (LDH), glucose and phosphorus was not significantly (p>0.05) different among all slaughter weight, However, the calcium contents of pigs at were significantly (p<0.05) higher than the other weights. The carcass weight and backfat thickness of pigs slaughtered at were higher than those of . The carcass grade of pigs slaughtered at were significantly (p<0.05) lower than the other weight. The moisture contents of pigs slaughtered at were significantly lower than the other weights, but crude protein contents were significantly (p<0.05) higher, Cooking loss and shear lone values of pigs slaughtered at were significantly (p<0.05) lower than the other weight. CIE values of pigs slaughtered at were significantly higher than the other weights. These results imply that the carcass characteristics (carcass weight and backfat thickness) could be affected by slaughter weight the cooking loss and shear force values of pigs slaughtered at resulted in higher than those of .
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KEYWORD
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pigs, slaughter weight, blood profile, pork quality
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