DOI QR코드

DOI QR Code

Studies on the Standardization of Carcass Quality Scores for Pork Quality Assurance

돈육 품질인증을 위한 도체 육질점수 표준화에 관한 연구

  • 김두환 (진주산업대학교 동물소재공학과, 동물생명산업센터) ;
  • 서종태 (부경양돈농협) ;
  • 곽석준 (경상남도 축산진흥연구소) ;
  • 이정일 (경상남도 축산진흥연구소)
  • Published : 2007.12.30

Abstract

This study was conducted to investigate the effect of intramuscular fat scores on pork quality assurance. Pork loins were collected from animals (110-120 kg body weight) slaughtered in a commercial slaughterhouse, assigned an IMF score (1-3) from and stored for 24 hrs at $-3^{\circ}C$. Samples were analyzed for chemical composition, pH, cooking and drip loss, shear force, meat color, and texture characteristics. The moisture, crude protein and crude ash content were not significantly different among the various IMF score groups. The crude fat content of the IMF score 3 group was significantly higher than the IMF score 1 and 2 groups (p<0.05). The pH values of the IMF score 2 and 3 groups was significantly higher than the IMF score 1 group (p<0.05). There was a no significant difference in shear force value and cooking loss among the IMF score groups. The purge loss content of the IMF 3 group was significantly lower than that of the IMF score 1 group (p<0.05). The increase in IMF score resulted in lower hardness, gumminess, and brittleness values. The hardness and gumminess of the IMF score 3 group were significantly lower than those of the IMF 1 score group. The adhesiveness, cohesiveness, and springiness were not significantly different among the IMF score groups. With regard to meat color traits, lightness ($CIE\;L^*$) was not significantly different among the IMF score groups. The $a^*\;and\;b^*$ values correlated positively with the IMF score. In general, the results of this study show that the CIE color values and drip loss had a positive correlation, while only redness was positively correlated with shear force and hardness. pH was negatively correlated with CIE color values and drip loss, while positively correlated with moisture content.

Keywords

intramuscular fat;pork;physico-chemical properties

References

  1. Ellis, M., Webb, A. J., Avery, P. J., Brown, I., and Smithard, R. (1990) Evidence for genetic variation in the eating quality of pork. In: Proc. 4th World congr. Genet. Appl. Livest. Prod. Edinburgh, UK. XV:553
  2. Gu, Y., Schinckel, A. P., and Martin, T. G. (1992) Growth, development and carcass composition in five genotypes of swine. J. Anim. Sci. 70, 1719-1729 https://doi.org/10.2527/1992.7061719x
  3. Hofmann, K. (1994) What is quality? Definitions, measurement and evaluation of meat quality. Meat Focus Int. 3, 73
  4. Honikel, K. O. (1987) How to measure the water-holding capacity of meat? Recommendation of standardized methods. In: P. V. Tarrant, G Eikelenboom, and G Monin(ed.) Evaluation and control of meat quality in pig. p. 129. Martinus Nijhoff Publishers, Dordrecht, The Netherlands
  5. Lawrie, R. A. (1991) The eating quality of meat. In Meat Sci. 5th ed., pergamon press, Oxford, UK
  6. Van der Wal, P. G., Engel, B., and Hulsegge, B. (1997) Causes for variation in pork quality. Meat Sci. 46, 319-327 https://doi.org/10.1016/S0309-1740(97)00026-0
  7. Wood, J. D., Brown, S. N., Nute, G. R., Whittington, F. M., Perry, A. M., Johnson, S. P., and Enser, M. (1996) Effects of breed, feed level and conditioning time on the tenderness of pork. Meat Sci. 44, 105-112 https://doi.org/10.1016/S0309-1740(96)00044-7
  8. Thompson, J. (2001) The relationship between marbling and sensory traits. In proc. Marbling Symposium, Coffs Harbour, Australia. pp. 30-35
  9. Folch, J., Lees, M., and Sloane-Stanley, G. H. (1957) A simple method for the isolation and purification of total lipids from animal tissues. J. Bio. Chem. 226, 497-507
  10. Kim, G. W. and Im, B. S. (2006) Carcass grade and characteristics by carcass weight and backfat thickness of pig. Kor. J. Food Sci. Anim. Resour. 26, 183-188
  11. Hodgson, R. R., Davis, G. W., Smith, G. C., Savell, J. W., and Cross, H. R. (1991) Relationship between pork loin palatability traits and physical characteristics of cooked chops. J. Anim. Sci. 69, 4858-4865 https://doi.org/10.2527/1991.69124858x
  12. Joo, S. T., Kauffman, R. G., Kim B. C., and Kim, C. J. (1995) The relationship between color and water-holding capacity in post-rigor porcine longissimus muscle. J. Muscle Food 6, 211
  13. Offer, G., knight, P. Jeacocke, R., Almond, R., Cousins, T., Elsey, J. Parsons, N., Sharp, A., Starr, R., and Purslow, P. (1989) The structural basis of the water-holding, appearance and toughness of meat and meat products. Food Microstruct. 8, 151
  14. SAS (1999) SAS/STAT Software for PC. Release 6.11, SAS Institute Inc., Cary, NC, USA
  15. Shackelford, S. D., Koohmaraie, D. M., and Wheeler, T. L. (1994) The efficiency of adding a minimum adjusted fat thickness requirement to the USDA beef quality grading standards for select grade beef. J. Anim. Sci. 72, 1502-1508 https://doi.org/10.2527/1994.7261502x
  16. Warner, R. D., Kauffman, R. G., and Russell, R. L. (1993) Quality attributes of major porcine muslces: A comparison with longissimus lumborum. Meat Sci. 33, 359-372 https://doi.org/10.1016/0309-1740(93)90007-5
  17. AOAC (1995) Official Methods of Analysis. 16th Ed. Association of Official analytical Chemist. Washington D. C
  18. Matsuoka, A., Yamano, Y., Frukawa, N., Ikeda, S., and Yamanaka, Y. (1991) Studies on meat quality of pigs crossbred with boars. 5. Effects of sex on growth, carcass traits and physico-chemical properties of meat. Japanese J. Swine Sci. 28, 6-12 https://doi.org/10.5938/youton.28.6
  19. Friesen, K. G, Nelssen, J. I., Unruh, J. A., Goodband, R. D., and Tokach, M. D. (1994) Effects of the interrelationship between genotype, sex and dietary lysine on growth performance and carcass composition in finishing pigs fed to either 104 or 127 kilograms. J. Anim. Sci. 72, 946-954
  20. Ha, Y. J., Lee, J. I., Lee, J. Y., Lee, J. W., Jung, J. D., Kwack, S. J., Song, Y. M., and Do, C. H. (2005) Interaction between nutrient density diets and sex on carcass and quality characteristics in finishing pigs. Kor. J. Amim. Sci. Technol. 47, 57-72
  21. Wood, J. D., Wiseman, J., and Cole, D. J. A. (1994) In: Principles of Pig Science. Cole, D. J. A., Wiseman, J., and Varley, M. A. (eds.), Nottingham University Press, Sutton Bonington. p. 433
  22. Offer, G. (1991) Modelling of the formation of pale, soft and exudative meat: Effects of chilling regime and rate and extent of glycolysis. Meat Sci. 30, 157-169 https://doi.org/10.1016/0309-1740(91)90005-B
  23. Cannon, J. E., Morgan, J. B., Heavner, J., McKeith, F. K., Smith, C. G, and Meeker, D. L. (1995) Pork quality audit: A review of the factors influencing pork quality. J. Muscle Foods 6, 369-402 https://doi.org/10.1111/j.1745-4573.1995.tb00581.x
  24. McCaw, J., Ellis, M., Brewer, M. S., and McKeith, F. K. (1997) Incubation temperature effects on physical characteristics of normal, DFD and halothane carrier pork longissimus. J. Anim. Sci. 75, 1547-1552
  25. Bendall, J. R. and H. J. Swatland. (1988) A review of the relationships of pH with physical aspects of pork quality. Meat Sci. 24, 85-126 https://doi.org/10.1016/0309-1740(88)90052-6
  26. Santos, C., Roseiro, L. C., Goncalves, H., and Melo, R. S. (1994) Incidence of different pork quality categories in a portugese slaughterhouse: A survey. Meat Sci. 38, 279-287 https://doi.org/10.1016/0309-1740(94)90117-1
  27. Warris, P. D., Brown, S. N., Nute, G. R., Knowles, T. G., Edwards, J. E., Perry, A. M., and Johnson, S. P.(1995) Potential interactions between the effects of preslaughter stress and post mortem electrical stimulation of the carcasses on meat quality in pigs. Meat Sci. 41, 55-68 https://doi.org/10.1016/0309-1740(94)00055-C
  28. Zhu, L. G. and M. S. Brewer. (1998) Discoloration of fresh pork as related to muscle and display conditions. J. Food Sci. 63, 763-767 https://doi.org/10.1111/j.1365-2621.1998.tb17895.x
  29. Sutton, D. (1997) Studies on the Napole gene and pork quality. Ph. D. thesis, Univ. of Illinois, Urbana, IL
  30. Snedecor, G. W. and Cochran, W. G. (1980) Statistical Methods (7th ed.). Iowa State University Press. Ames, IA