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KMID : 1024620100300050867
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Food Science of Animal Resources
2010 Volume.30 No. 5 p.867 ~ p.871
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Comparison of Pork Quality by Different Berkshire Line
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Park Beom-Young
Cho Soo-Hyun
Kim Jin-Hyoung
Seong Pil-Nam
Kang Geun-Ho
Jeong Da-Woon
Kim Chul-Uk
Park Hwa-Chun
Jeong Jong-Hyun
Choi Jong-Soon
Kim Dong-Hun
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Abstract
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Objective of this study was to develop a Korean Berkshire line produced using organized management techniques. A total of 448 pigs divided into five line groups were slaughtered and analyzed for their meat quality. values were significantly higher in lines 1~4 (pH 6.08). However, values were lower in line 1 (pH 5.69) and line 3 (pH 5.65) (p<0.05) than in the other lines. Moisture contents were significantly higher in line 5, and the intramuscular fat contents (3.07%) were significantly higher in the other four lines. Water holding capacity (WHC) was higher for line 3 (58.36%) while Warner-Bratzler shear force (WBS) values were significantly higher for line 4 (2.84 kg/) than in the other lines (p<0.05). For meat color properties, L values (CIE L) were 51.59 for line 5, and this value was higher than the other lines. There were no significant differences in values and values among the five lines (p>0.05). Therefore, line 5 was selected as the growth type, whereas line 4 was selected as the Korean Berkshire line that produced pork significantly higher in pH and significantly lower in meat color (lightness), drip loss, and WBS.
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KEYWORD
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Berkshire, pH, water holding capacity, meat color, meat quality
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