지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.1
- 수록면
- 389 - 396 (8page)
이용수
초록· 키워드
오류제보하기
In order to attain heavier live weight without impairing pork or sensory quality characteristics, carcass performance, muscle fiber, pork quality, and sensory quality characteristics were compared among the heavy weight (HW, average live weight of 130.5 kg), medium weight (MW, average weight of 111.1 kg), and light weight (LW, average weight of 96.3 kg) pigs at time of slaughter. The loin eye area was 1.47 times greater in the HW group compared to the LW group (64.0 and 43.5 cm<sup>2</sup>, p<0.001), while carcass percent was similar between the HW and MW groups (p>0.05). This greater performance by the HW group compared to the LW group can be explained by a greater total number (1,436 vs. 1,188, ×10<sup>3</sup>, p<0.001) and larger area (4,452 vs. 3,716 μm<sup>2</sup>, p<0.001) of muscle fibers. No significant differences were observed in muscle pH<sub>45 min</sub>, lightness, drip loss, and shear force among the groups (p>0.05), and higher live weights did not influence sensory quality attributes, including tenderness, juiciness, and flavor. Therefore, these findings indicate that increased live weights in this study did not influence the technological and sensory quality characteristics. Moreover, muscles with a higher number of medium or large size fibers tend to exhibit good carcass performance without impairing meat and sensory quality characteristics.
목차
등록된 정보가 없습니다.
참고문헌 (41)
참고문헌 신청
America Meat Science Association / 1995 / Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Fresh Meat / American Meat Science Assoc
Barbut, S. / 2008 / Progress in reducing the pale, soft, and exudative (PSE) problem in pork and poultry meat / Meat Sci 79:46~63
Brooke, M. H. / 1970 / Three ‘myosin adenosine triphosphatase’ systems: the nature of their pH lability and sulphydryl dependence / J. Histochem. Cytochem 18:670~672
Choi, Y. M. / 2012 / Effects of cortisol concentration on muscle fiber characteristics, pork quality, and sensory quality of cooked pork / Meat Sci 91:490~498
Choi, Y. M. / 2009 / Muscle fiber characteristics, myofibrillar protein isoforms, and meat quality / Livest. Sci 122:105~118
Barbut, S. / 2008 / Progress in reducing the pale, soft, and exudative (PSE) problem in pork and poultry meat / Meat Sci 79:46~63
Brooke, M. H. / 1970 / Three ‘myosin adenosine triphosphatase’ systems: the nature of their pH lability and sulphydryl dependence / J. Histochem. Cytochem 18:670~672
Choi, Y. M. / 2012 / Effects of cortisol concentration on muscle fiber characteristics, pork quality, and sensory quality of cooked pork / Meat Sci 91:490~498
Choi, Y. M. / 2009 / Muscle fiber characteristics, myofibrillar protein isoforms, and meat quality / Livest. Sci 122:105~118
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Sensory evaluation research of meat product using sensory quality factors and industrial utilization
한국식품영양과학회 학술대회발표집
2023 .10
-
Poultry Meat Quality in Relation to Muscle Growth and Muscle Fiber Characteristics
한국축산식품학회지
2017 .01
-
Overview of muscle metabolism, muscle fiber characteristics, and meat quality
Korean Journal of Agricultural Science
2018 .03
-
Correlations of Sensory Quality Characteristics with Intramuscular Fat Content and Bundle Characteristics in Bovine Longissimus Thoracis Muscle
Food science of animal resources
2019 .01
-
Comparative review of muscle fiber characteristics between porcine skeletal muscles
한국축산학회지
2024 .03
-
Comparison of Characteristics of Myosin Heavy Chain-based Fiber and Meat Quality among Four Bovine Skeletal Muscles
한국축산식품학회지
2016 .01
-
Histochemical Characteristics in Relation to Meat Quality Traits of Eight Major Muscles from Hanwoo Steers
한국축산식품학회지
2017 .01
-
Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions
한국축산식품학회지
2018 .01
-
Effects of Morphological Characteristics of Muscle Fibers on Porcine Growth Performance and Pork Quality
한국축산식품학회지
2016 .01
-
Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef
한국축산식품학회지
2016 .01
-
Effect of Quality Grade and Storage Time on the Palatability, Physicochemical and Microbial Quality of Hanwoo Striploin Beef
한국축산식품학회지
2015 .01
-
The results of meat quality traits and sensory characteristics according to the concentration of androstenone in uncastrated pigs
한국축산학회지
2024 .03
-
‘감각·소비자과학’이란?
식품과학과 산업
2019 .03
-
Effects of a Novel p.A41P Mutation in the Swine Myogenic factor 5 (MYF5) Gene on Protein Stabilizing, Muscle Fiber Characteristics and Meat Quality
한국축산식품학회지
2018 .01
-
Effects of Duroc Breeding Lines on Carcass Composition and Meat Quality
한국축산식품학회지
2015 .01
-
Effect of Dietary Supplementation with Processed Sulfur on Meat Quality and Oxidative Stability in Longissimus dorsi of Pigs
한국축산식품학회지
2015 .01
-
Exploring the multifaceted factors affecting pork meat quality
한국축산학회지
2024 .09
-
돼지 교배조합별 등심의 품질특성 비교
동물생명과학연구
2016 .06
-
Effects of Sex and Breed on Meat Quality and Sensory Properties in Three-way Crossbred Pigs Sired by Duroc or by a Synthetic Breed Based on a Korean Native Breed
한국축산식품학회지
2018 .01
-
Meat Quality and Physicochemical Trait Assessments of Berkshire and Commercial 3-way Crossbred Pigs
한국축산식품학회지
2016 .01
이 논문의 저자 정보
최근 본 자료
댓글(0)
0