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The Relationship Between Measurements of Color and Water-Holding Capacity in Pork Loin

돈육 등심의 육색과 보수력 측정치 사이의 상관관계에 관한 연구

  • Moon, Sang-Hun (Division of Applied Life Science (BK21 program)) ;
  • Jeong, Jin-Yeon (Institute of Agriculture & Life Sciences) ;
  • Kim, Gap-Don (Division of Applied Life Science (BK21 program)) ;
  • Cho, In-Cheol (Gyeongsang National University, National Institute of Animal Science, RDA) ;
  • Jeon, Jin-Tae (Division of Applied Life Science (BK21 program)) ;
  • Joo, Seon-Tea (Division of Applied Life Science (BK21 program)) ;
  • Park, Gu-Boo (Division of Applied Life Science (BK21 program))
  • 문상훈 (경상대학교 응용생명과학부) ;
  • 정진연 (농업생명과학연구원) ;
  • 김갑돈 (경상대학교 응용생명과학부) ;
  • 조인철 (농촌진흥청 국립축산과학원) ;
  • 전진태 (경상대학교 응용생명과학부) ;
  • 주선태 (경상대학교 응용생명과학부) ;
  • 박구부 (경상대학교 응용생명과학부)
  • Received : 2009.03.20
  • Accepted : 2009.07.27
  • Published : 2009.08.01

Abstract

The objective of this study was to investigate the relationship between measurements of color and water-holding capacity (WHC) in pork loin. A total of 419 pork loins were sampled from crossbred (Landrace$\times$Jeju native black pig) F2 pigs at a commercial slaughter house. Meat color measurements (CIE $L^*$, $a^*$, $b^*$), chroma ($C^*$) and hue angle (h) were measured with the Minolta Chromameter and WHC was measured by filter paper fluid, drip loss and cooking loss. Also pH, moisture content and crude fat content were measured at 24 hr postmortem. CIE $L^*$, $b^*$ and h values had positive correlation with drip loss (r=0.52, 0.42), but CIE $a^*$ and $C^*$ values were not related to drip loss. Results showed that CIE $L^*$, $b^*$, and h color system was better than CIE $L^*$, $a^*$, $b^*$ color system to predict WHC, especially drip loss. pH was negatively correlated to drip loss (-0.42) and CIE $L^*$ (-0.67). Although CIE $L^*$ and pH were correlated to drip loss, the accuracy of their estimates for drip loss was 27% and 17%, respectively. Consequently, it was confirmed that meat color and WHC were not perfectly related and suggested that CIE $L^*$, $b^*$, and h color space should not be used independently to predict WHC of pork loin.

Keywords

Meat color;Water-holding capacity;Pork loin

Acknowledgement

Supported by : 농촌진흥청

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