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

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

  • 투고 : 2018.08.06
  • 심사 : 2018.11.02
  • 발행 : 2018.11.30

초록

본 연구는 Yorkshire, Duroc, Pietrain, Duroc ${\times}$ Pietrain (DP)의 품종들에서 등심의 육질 특성을 비교하기 위하여 이화학적 분석 및 관능 평가를 실시하였다. 공시 동물은 총 79두(Yorkshire 22두, Duroc 22두, Pietrain 17두, DP 18두) 암퇘지를 이용하여 실험을 진행하였고 돈육의 이화학적 성상, 육색, 지방산 조성 및 관능 평가를 실시하였다. 도축 후 24시간 동안 냉각시킨 후 좌도체로부터 돈육 등심 부위를 발골 및 정형하여 진공포장 후 일반성분 분석, 이화학적 분석 및 관능검사를 실시하였다. 일반성분 분석 결과, pH는 Yorkshire, Duroc, DP가 Pietrain보다 유의적으로 높았고(p<0.01) 수분함량은 Pietrain이 다른 품종들에 비해 가장 높았다(p<0.01). 지방함량은 Duroc($3.69{\pm}1018$)과 DP($3.71{\pm}1.32$)가 유의적으로 가장 높았고 Pietrain이 $1.48{\pm}0.48$로 가장 낮았다(p<0.01). Pietrain은 다른 품종들에 비하여 드립 감량에서 $68.61{\pm}3.58$로 가장 낮았지만(p<0.01) 보수력에서는 $74.67{\pm}0.39$로 가장 높았다(p<0.01). 가열감량과 전단력은 유의적인 차이가 나타나지 않았다(p>0.05). 육색지수의 경우 명도(L*)와 적색도(a*), 황색도(b*)에서 품종 간의 유의적인 차이가 나타났다(p<0.01). 관능검사의 경우 Pietrain이 다른 품종들에 비해 더 낮은 값을 나타내었다. 따라서 본 연구 결과를 통해 품종의 차이에 따라 육질에 영향을 미칠 수 있음을 확인하였다.

키워드

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

Table 1. Condition of gas chromatography for fatty acid analysis

SHGSCZ_2018_v19n11_116_t0001.png 이미지

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

SHGSCZ_2018_v19n11_116_t0004.png 이미지

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

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과제정보

연구 과제 주관 기관 : 농촌진흥청