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KMID : 1024620110310060921
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Food Science of Animal Resources
2011 Volume.31 No. 6 p.921 ~ p.927
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Comparison of Pork Quality Characteristics of Different Parts from Domesticated Pig Species
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Kang Hyun-Sung
Seo Kang-Suk
Seo Kang-Seok
Nam Ki-Chang
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Abstract
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To compare pork quality from different pig species domesticated for Korean consumers, the meat quality characteristics of 5 different pure breeds of Landrace (L), Yorkshire (Y), Duroc (D), Berkshire (B), and Chester White (C) were determined from the 3 parts of loins, butts, and bellies. The fat content of loins was higher in breed D than in the other breeds, while that of butts and bellies was higher in breed B. The CIE color a* and b* values of the loins and butts from breed C were lower than those of the other breeds, but the color values of the belly part did not significantly differ by breed due to the high fat accumulation. The drip loss and cooking loss significantly differed depending on meat parts: breeds D and B were inferior in loins and butts but superior in bellies. The lipid oxidation of raw meat did not increase during the 7 d storage. The cooked butts of breed C had less thiobarbituric acid-reactive substances values than those of the other breeds at 7 d, and the cooked bellies of breeds D and B had less. Moreover, there were only minimal differences in fatty acid compositions by pork breed and part. From the view points of the physicochemical and organoleptic analysis of pork from different pig species, it is estimated that breed D had better meat quality in the loin part and breed B had better meat quality in the butt. The belly meat quality of breed C showed the least value. Although the meat quality of pig species differed depending on the parts and it was difficult to compare the meat quality of a part using the meat quality parameters of another part, the result of this study could provide basic information that can be used to improve the meat quality of different parts of pig species.
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KEYWORD
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pig species, parts, meat quality, sensory evaluation, consumer preference
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Listed journal information
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