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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.1
- 수록면
- 238 - 244 (7page)
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초록· 키워드
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This study was conducted to compare the carcass characteristics and meat quality characteristics of Duroc breed and crossbred pigs (Landrace ${\times}$ Yorkshire ${\times}$ Duroc, LYD). Duroc and crossbred pigs did not show differences in carcass characteristics. Crossbred pigs had higher moisture and protein content than Duroc breeds. However, Duroc breeds had a higher fat content than the crossbred pigs. In meat quality characteristics, crossbred pigs showed higher values of drip loss and cooking loss over Duroc breeds, while Duroc breeds showed higher ultimate pH value compared to that of crossbred pigs. However, there were no differences in water holding capacity and shear force value. In myoglobin content, crossbred pigs had higher content compared to that in the Duroc population. In subjective evaluation and sensory characteristics, Duroc breeds showed significantly higher scores in all categories except for tenderness over the crossbred pigs. However, in storage characteristics, Duroc breeds showed reduced tendency relative to crossbred pigs. Crossbred pigs had higher unsaturated fatty acid content than Duroc breeds did. In these results, Duroc breeds showed excellent meat quality characteristics with its higher intramuscular fat content and pH value, lower drip loss and cooking loss and higher juiciness and flavor, compared to the crossbred pigs.
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참고문헌 (39)
참고문헌 신청
AOAC / 1995 / Official methods of analysis / Association of Official Analytical Chemists
Blanchard, J. P / 2000 / The influence of carcass backfat and intramuscular fat level on pork eating quality / J. Sci. Food Agric 80:145~151
Bermudez, R / 2012 / Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed / Meat Sci 92:394~399
Channon, H. A / 2004 / Effect of Duroc content, sex and ageing period on meat and eating quality attributes of pork loin / Meat Sci 66:881~888
Franco, D / 2014 / Growth performance, carcass and meat quality of the Celta pig crossbred with Duroc and Landrance genotypes / Meat Sci 96:195~202
Blanchard, J. P / 2000 / The influence of carcass backfat and intramuscular fat level on pork eating quality / J. Sci. Food Agric 80:145~151
Bermudez, R / 2012 / Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed / Meat Sci 92:394~399
Channon, H. A / 2004 / Effect of Duroc content, sex and ageing period on meat and eating quality attributes of pork loin / Meat Sci 66:881~888
Franco, D / 2014 / Growth performance, carcass and meat quality of the Celta pig crossbred with Duroc and Landrance genotypes / Meat Sci 96:195~202
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