Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effect of Slaughter Weight on the Quality and Palatability of Pork Meat from Various Muscles

도살체중이 돈육의 부위별 품질 및 기호성에 미치는 영향

  • Jung In-Chul (Division of Food Beverage and Culinary Arts, Daegu Technical College) ;
  • Park Kyung-Sook (Division of Hotel Culinary Art and Nutrition, Daegu Technical College) ;
  • Moon Yoon-Hee (Department of Food Science and Technology, Kyungsung University)
  • 정인철 (대구공업대학 식음료조리계열) ;
  • 박경숙 (대구공업대학 호텔영양계열) ;
  • 문윤희 (경성대학교 식품공학과)
  • Published : 2006.02.01
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Abstract

The physicochemical properties and sensory characteristics for the neck, belly and ham of crossbred pigs SW90 (slaughter weight $90\sim100\;kg$) and SW110(slaughter weight $110\sim120\;kg$) were evaluated to investigate their quality. The water holding capacity, freezing loss, thawing loss, pan boiling loss and water boiling loss were not significantly different between SW90 and SW110, but the thawing loss and water boiling loss of belly were higher than those of other parts(p<0.05). The surface color was not affect by slaughter weight, but the L* value of belly was higher than that of the other parts and a* value was lower than that of the neck and ham(p<0.05). The mechanical texture was not affect by slaughter weight, the hardness of belly was lower than that of the neck and ham, but the springiness, cohesiveness, gumminess, chewiness and shear force of neck and ham were lower than those of belly(p<0.05). The pH, VBN content and TBARS value was not significantly different by slaughter weight. The taste, aroma, texture, juiciness and palatability of SW110 were higher than those of SW90, and the sensory characteristics of belly were higher than those of neck and ham, but their difference was not significant.

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