Comparison of meat quality characteristics of Yorkshire, Duroc, Pietrain and Crossbred Pigs (Duroc × Pietrain)

요크셔, 두록, 피어트레인 및 교잡동(두록 × 피어트레인)의 육질특성 비교

  • Lee, Mi Jin ;
  • Cho, Eun seok ;
  • Choi, Tae Jeong ;
  • Kim, Yong Min ;
  • Kim, Young Sin ;
  • Jeong, Yong Dae ;
  • Kim, Nam Hyung ;
  • Cho, Kyu Ho
  • 이미진 ;
  • 조은석 ;
  • 최태정 ;
  • 김용민 ;
  • 김영신 ;
  • 정용대 ;
  • 김남형 ;
  • 조규호
  • Received : 2018.08.06
  • Accepted : 2018.11.02
  • Published : 2018.11.30


This study was carried out physicochemical and sensory evaluation to compare the quality characteristics of pork loins from Yorkshire, Duroc, Pietrain, and Duroc ${\times}$ Pietrain (DP). A total of 79 pigs from Yorkshire(22), Duroc(22), Pietrain(17), and DP(18) was used for the experiment. After 24 hours of cooling, pork loins were gathered and vacuum-packed from left carcasses and then the physicochemical traits and sensory evaluation were conducted. The pH of the loins from breed Pietrain was lower than those of the other breeds (p<0.01). While the moisture content of loins was higher in Pietrain than in the other breeds (p<0.01). The fat content of loins was higher in Duroc and DP than in the other breeds and lower in Pietrain than in the other breeds (p<0.01). Pietrain loins had the lowest drip loss (p<0.01) and the highest water holding capacity (p<0.01). There were no significant differences in the cooking loss and shear force of the loins among 4 breeds (p>0.05). There was a significant difference in the CIE color L*, a* and b* values of the loins from 4 breeds (p<0.01). Sensory scores of the loins were ranked lower in Pietrain in overall. The results of this study indicate that meat quality could be altered according to the breeds.


Crossbred pig;Duroc;Meat quality;Physicochemical traits;Pietrain


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