Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
권호 표지
DOI QR코드

DOI QR Code

Characteristics of Technical Pork Quality Profiles Identified by NPPC Scale

NPPC 기준에 의한 돈육의 품질특성 연구

  • Kim, D.H. (National Livestock Research Institute) ;
  • Park, B.Y. (National Livestock Research Institute) ;
  • Kim, I.S. (Department of International Livestock Industry, Jin Ju National University) ;
  • Lee, M. (Department of Animal Science & Technology, Seoul National University) ;
  • Kim, Y.K. (National Livestock Research Institute) ;
  • Lee, J.M. (National Livestock Research Institute)
  • Published : 2003.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

Two hundreds and twenty three pork carcasses of commercial breeds were studied for comparing to technical quality characteristics of pork identified by National Pork Producers Council(NPPC) scale. pH and conductance(C) were taken in 1(pH$_1$, C$_1$), 3(pH$_3$, C$_3$), 6(pH$_6$, C$_6$) and 24hr(pHu, Cu) postmortem on 4~5th thoracic vertebrae. Visual color and CIE value were estimated in longissimus dorsi(LD) muscle in 24hr postmortem on the two sites(4~5th thoracic vertebrae and last vertebrae) using National Pork Producers Council(NPPC) scale and color difference meter. Significant differences were observed in pH$_1$, pHu, Cu, CIE L$^{*}$ value, water holding capacity(WHC) and juiciness at all scales(p〈0.05). But, pH and CIE L$^{*}$value were considerably affected by postmortem time and measuring site. NPPC scale was highly related with CIE L$^{*}$(R$^2$=0.77) and WHC(R$^2$=0.66), and moderately related with C$_{u}$(R$^2$=0.59) and pH$_{u}$(R$^2$=0.54), and poorly related with pH$_3$(R$^2$=0.32), pH$_6$(R$^2$=0.28) and C$_1$～C$_6$(R$^2$=0.03~0.18).

NPPC 육색기준에 의한 PSE육과 정상육의 pH$_1$ 및 pH$_{u}$ 특성은 기준 전구간에서 유의한 차이가(p〈0.05)가 있었으며 중증 PSE, 경증 PSE, 정상육 및 경증 DFD 순으로 낮게 나타났으나, pH$_3$와 pH$_6$는 중증 PSE에서 정상육의 구간에서는 유의한 차이가 없었고 경중 DFD에서만 유의차(p〈0.05)가 있었다. 따라서 NPPC 육색기준에 의한 pH특성은 pH 측정시간에 따라 달라지는 것으로 사료되었다. CIE L$^{*}$은 중증 PSE에서 경증 DFD로 변화함에 따라 낮아지는 경향을 나타내었으며 측정부위에 관계없이 NPPC기준 전구간에서 유의차(p〈0.05)가 있었다. CIE a$^{*}$값은 제4~5늑골 직상부의 LD 근육절단면에서는 중증, 경증 PSE, 정상육과 경증 DFD간에는 유의한 차이(p<0.05)가 있으나 마지막 요추부위 절단면에서는 전구간에서 차이가 없었다. CIE b$^{*}$값은 제4~5늑골 직상부에서는 중증, 경증 PSE, 정상육과 경증 DFD 간에 유의한(p〈0.05) 결과를 나타내었다. 마지막 요추에서는 중증 PSE와 정상육 및 경증 DFD에서 유의차(p〈0.05)가 있어 측정위치에 따라 색차값의 특징이 달랐다. 보수성 및 가열감량은 NPPC 기준 전 구간에서 유의차(p〈0.05)가 있었다. 관능특성 중 다즙성은 중.경증 PSE와 정상육, 경증 DFD에서 유의한(p〈0.05) 차이가 있었고 연도와 향미에서는 차이가 없었다. NPPC 육색기준과 CIE L$^{*}$, 보수성, Cu 및 pH$^{u}$와의 단순회귀 상관계수(R$^2$)는 각각 0.77, 0.66, 0.59 및 0.54였다.

Keywords

References

  1. Agriculture Canada. 1984. A guide to understanding colour and structure of pork muscle. Agriculture Canada, Ottawa, Canada. Publ. 5180/B.
  2. Bendall, J. R. and Swatland, H. J. 1988. A review of the relationships of pH with physical aspects of pork quality. Meat Sci. 24:85.
  3. Chzzolini, R., Novelli, E., Badiani, A., Rosa, P. and Delbono. 1993. Objective measurements of pork quality: evaluation of various techniques. Meat Sci. 34:49.
  4. Garrido, M. D., Pedauye, J., Banon, S. and Laencina, J. 1994. Objective assessment of pork quality. Meat Sci. 37:411.
  5. Honikel, K. O. 1993. Quality products demand suitable methods of measurement. Fleischwirtsch. 73:1010.
  6. Irie, M. and Swatland, H. J. 1993. Prediction of fluid losses from pork using subjective and objective paleness. Meat Sci. 33:277.
  7. Jeremiah, E. 1984. A note on the influence of inherent muscle quality on cooking losses and palatability attributes pork loin chops. Can. J. Anim. Sci. 4:773.
  8. Joo, S. T., Lee, J. S., Lee, S., Rhee, M. S., Kho, K. C. and Kim, B. C. 1994. A study on the effect of postmortem metabolic rates on meat quality and the estimation of pork quality. Korean J. Food Sci. Resour. 14:1-4.
  9. Kauffman, R. G., Sybesma, W., Smulders, F. J. M., Eikelenboom, G., Engel, B., van Laak, R. L. J. M., Hoving-Bolink, A. H., Sterrenburg, P., Nordheim, E. V., Walstra, P. and van der Wal, P. G. 1993. The effectiveness of examining early post-mortem musculature to predict ultimate pork quality. Meat Sci. 34:283.
  10. Murray, A. C., Jones, S. D. M. and Sather, A. P. 1989. The effect of preslaughter feed restriction and genotype for stress susceptibility on pork muscle quality. Proc. 35th International Congress of Meat Sci. and Technology, Copenhagen, Denmark. pp.188-194.
  11. Nakai, H., Saito, F., Ando, S. and Komatsu, A. 1975. Standard models of pork colour. Bulletin No. 29, National Inst. of Anim. Indust., Chiba, Japan.
  12. NPPC. 1991. Procedures to Evaluate Market Hogs. 3rd. ed. National Pork Producers Council, Des Moines, Iowa, USA.
  13. Oliver, M. A., Gispert, M., Tibau. J. and Diestre, A. 1991. The measurement of light scattering and electrical conductivity for the prediction of PSE pig meat at various times post mortem. Meat Sci. 29:141.
  14. SAS. 1988. SAS/STHR.. User Guide(Release 6.03), SAS Inst. Inc. Gary, NC.
  15. Schmitten, F., Schepers, K. H. and Festerling, A. 1987. Evaluation of meat quality by measurement of electrical conductivity. In Evaluation and Control of Meat Quality in Pigs. eds. P. V. Tarrant, G. Eikelenboom and G. Monin, Martinus Nijhoff, Publishers, pp.191-200.