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KMID : 1024620210410030402
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Food Science of Animal Resources
2021 Volume.41 No. 3 p.402 ~ p.415
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Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin
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Seo Jin-Kyu
Ko Jong-Hyun
Park Jun-Young
Eom Jeong-Uk
Yang Han-Sul
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Abstract
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This study investigated the effect of pig breeds on the quality characteristics of dry-cured loins according to the processing stage. Physicochemical properties of 20 drycured processed loins with the different pig breeds [Berkshire vs Landrace×Yorkshire× Duroc (LYD; n=10)] and different processing stages (raw, curing, dry-ripened 15 day and 30 day) were analyzed. The pig breed influenced moisture content and pH with values of 59% and 53%, and 6.17 and 5.94, for Berkshire and LYD, respectively, on day 30. Drycured loins made with Berkshire showed higher hardness and lower cohesiveness than that of the LYD (p<0.05). Redness and yellowness were higher for Berkshire than LYD (p<0.05). Lipid oxidation and lightness did not affect by pig breed during processing stages (p>0.05). However, sulfhydryl content was significantly higher in Berkshire compared to the LYD after dry-ripened for 15 days (p<0.05). The concentration of total free amino acids and fatty acids was higher for Berkshire during all processing stages (p<0.05). Berkshire may be better quality due to its high moisture content and pH compared to the LYD.
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KEYWORD
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pig breed, processing stage, dry-cured loin, oxidative phenomena, physicochemical properties
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