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

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

  • 이미진 (농촌진흥청 국립축산과학원 양돈과) ;
  • 조은석 (농촌진흥청 국립축산과학원 양돈과) ;
  • 최태정 (농촌진흥청 국립축산과학원 양돈과) ;
  • 김용민 (농촌진흥청 국립축산과학원 양돈과) ;
  • 김영신 (농촌진흥청 국립축산과학원 양돈과) ;
  • 정용대 (농촌진흥청 국립축산과학원 양돈과) ;
  • 김남형 (충북대학교 농업생명환경대학 축산학과) ;
  • 조규호 (농촌진흥청 국립축산과학원 양돈과)
  • 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.

Table 1. Condition of gas chromatography for fatty acid analysis

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Table 2. pH, moisture and fat content of pork loin from Y, D, P, DP

SHGSCZ_2018_v19n11_116_t0002.png 이미지

Table 3. Drip loss, cooking loss, water holding capacity, shear force and of pork loin from Y, D, P, DP

SHGSCZ_2018_v19n11_116_t0003.png 이미지

Table 4. Meat color of pork loin from Y, D, P, DP

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Table 5. Comparison of free fatty acid profiles of pork loin of Y, D, P, DP

SHGSCZ_2018_v19n11_116_t0005.png 이미지

Table 6. Sensory evaluation of pork loin of Y, D, P, DP

SHGSCZ_2018_v19n11_116_t0006.png 이미지


Supported by : 농촌진흥청


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