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
- 2024.3
- 수록면
- 412 - 424 (13page)
이용수
초록· 키워드
오류제보하기
Lairage, a part of the animal welfare practices, has been known to mitigate pre-slaughter stress in animals. However, research investigating the relationship between lairage and pork meat quality remains scarce. In this study, we conducted a comparative analysis of the physicochemical quality and storage stability of pork from pigs subjected to immediate slaughter (CON) and those provided with a 24 h lairage before slaughter (LRG) over a 7-day storage period. The loins from 20 castrated pigs in each group, respectively, were collected at 1, 3, 5, and 7 days and used for analysis of meat quality and storage stability, including pH, meat color, moisture, water holding capacity, drip loss, cooking loss, shear force, fatty acid composition, lipid oxidation, antioxidant activity, and electrical resistance. Overall, there were no significant differences in physicochemical meat quality parameters between CON and LRG groups. Similarly, no differences were observed in the storage stability of pork including 2-thiobarbituric acid reactive substances, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and electrical resistance. However, the proportion of unsaturated fatty acids was significantly higher in LRG compared to CON. In conclusion, 24 h lairage for castrated pigs had limited impact on meat quality and storage stability but led to an increase in the unsaturated fatty acid proportion.
목차
등록된 정보가 없습니다.
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Exploring the multifaceted factors affecting pork meat quality
한국축산학회지
2024 .09
-
Changes in the quality of pork loin after short-term (ten-day) storage in a supercooling refrigerator
한국축산학회지
2021 .01
-
Identification of Association between Supply of Pork and Production of Meat Products in Korea by Canonical Correlation Analysis
한국축산식품학회지
2018 .01
-
Quality traits of pork from cross-bred local pigs reared under free-range and semi-intensive systems
Korean Journal of Agricultural Science
2021 .09
-
Quality of Frozen Pork from Pigs Fed Diets Containing Palm Kernel Meal as an Alternative to Corn Meal
한국축산식품학회지
2017 .01
-
Effect of Dietary Processed Sulfur on the Meat Quality in Pork under Aging
한국축산식품학회지
2016 .01
-
Impact of lairage conditions on stress levels, feather conditions, and footpad dermatitis in broilers at different stocking densities and lighting intensities in winter
한국가금학회 정기총회 및 학술발표회
2024 .11
-
Effects of lairage conditions on stress levels, feather conditions, and footpad dermatitis in broilers at different stocking densities and lighting intensities in summer
한국가금학회 정기총회 및 학술발표회
2024 .11
-
Pre-slaughter stress, animal welfare, and its implication on meat quality
Korean Journal of Agricultural Science
2018 .03
-
Replacement of Pork Meat with Pork Head Meat for Frankfurters
한국축산식품학회지
2016 .01
-
Influence of Measurement Locations on Meat Quality Characteristics of Pork belly
한국식품영양과학회 학술대회발표집
2023 .10
-
Effect of dietary complex plant and mineral extracts on meat quality in pork
한국식품영양과학회 학술대회발표집
2019 .10
-
Effects of persimmon peel supplementation on pork quality, palatability, fatty acid composition, and cholesterol level
한국축산학회지
2016 .01
-
Meat Quality and Physicochemical Trait Assessments of Berkshire and Commercial 3-way Crossbred Pigs
한국축산식품학회지
2016 .01
-
Correlation of electrical conductivity and color with water loss and shear force of pork loin
Korean Journal of Agricultural Science
2024 .09
-
Physicochemical and Microbial Characteristics of Kimchi Supplemented with Pork Meat
한국식품영양과학회 학술대회발표집
2016 .10
-
Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder
Food science of animal resources
2019 .01
-
Exploring effects of organic selenium supplementation on pork loin: Se content, meat quality, antioxidant capacity, and metabolomic profiling during storage
한국축산학회지
2024 .05
-
Effect of Thawing Methods and Storage Time on Physicochemical Characteristic and Fatty Acid and Amino Acid Content of Frozen Duck Meat
한국가금학회지
2019 .12
-
Effect of the Dietary Supplementation of Cassava by-product on Meat Quality in Pork
한국식품영양과학회 학술대회발표집
2021 .10
최근 본 자료
댓글(0)
0