한국축산식품학회지 (Food Science of Animal Resources)

  • 제33권2호
  • /
  • Pages.189-197
  • /
  • 2013
  • /
  • 2636-0772(pISSN)
  • /
  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지
DOI QR코드

DOI QR Code

Physicochemical Traits, Fatty Acid and Free Amino Acid Compositions of Two-way Crossbred Pork Belly

  • Lim, Dong-Gyun (Department of Health Administration, Jinju Health College) ;
  • Kim, Kyung-Tai (Breeding Pig Improvement Center, NACF) ;
  • Lee, Kyung-Haeng (Department of Food and Nutrition, Korea National University of Transportation) ;
  • Seo, Kang-Seok (Department of Animal Science and Technology, Sunchon National University) ;
  • Nam, Ki-Chang (Department of Animal Science and Technology, Sunchon National University)
  • Received : 2013.01.16
  • Accepted : 2013.03.20
  • Published : 2013.04.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

Abstract

This study was conducted to determine the meat quality characteristics of pork belly from 3 different two-way crossbreeds of Yorkshire${\times}$Landrace (YL), Yorkshire${\times}$Berkshire (YB), and Yorkshire${\times}$Chester White (YC), which were domesticated for Korean consumers. Twenty pigs from each crossbreed (total n=60) were randomly selected when they reached the 110-120 kg range of market weight, slaughtered, and cooled at $0^{\circ}C$ for 24 h. The pork bellies on the left side of the cooled carcasses were then sampled and analyzed. The pH of pork bellies was the lowest in YC among the crossbreds. There was no significant difference in fat content by crossbred, but YB bellies had the lowest moisture content (p<0.05). The cooking loss of YB bellies was lower than those of others (p<0.05). The TBARS values in YB was significantly higher than those of the others at 14 d. YL bellies had a higher percentage of stearic acid, oleic acid, and MUFA than the other breeds, while YB and YC had a higher percentage of myristic acid, linoleic acid, linolenic acid, and n-6 fatty acids than the YB (p<0.05). PUFA content and P/S were significantly higher in YC compared with YL. Except for arginine, the concentrations of most free amino acids were higher in YB bellies than in others, (p<0.05). Sensory evaluation scores of bellies were higher for YC than for other breeds (p<0.05).

Keywords

References

  1. Ahn. D. U., Olson, D. G., Jo. C., Chen. X., Wu. C. and Lee, J. I. (1998) Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties. Meat Sci. 49, 27-39. https://doi.org/10.1016/S0309-1740(97)00101-0
  2. Alasnier, C., ReÂmignon, H., and Gandemer, G. (1996) Lipid characteristics associated with oxidative and glycolytic fibres in rabbit muscles. Meat Sci. 43, 213-224. https://doi.org/10.1016/S0309-1740(96)00015-0
  3. AOAC (2000) Official methods of analysis. 17th ed, Association of Official Analytical Chemists, Gaithersburg, MD.
  4. Aristoy, M. C. and Toldra, F. (1995) Deproteinization techniques for amino acid analysis in fresh pork muscle and drycured ham. J. Agric. Food Chem. 39, 1792-1795.
  5. Bennet, G. L., Tess, W. M., Dickerson, G. E., and Johnson, R. K. (1983) Simulation of breed and crossbreeding effects on costs of pork production. J. Anim. Sci. 56, 801-813.
  6. Bidlingmeyer, B., Cohen, S. A., and Tarvin, T. L. (1984) Rapid analysis of amino acids using pre-column derivatisation. J. Chromatogra. 336, 93-104. https://doi.org/10.1016/S0378-4347(00)85133-6
  7. Bligh, E. G. and Dyer, W. J. (1959) A rapid method of total lipid extraction and purification. Canadian J. Biochem. Physiol. 37, 911-914. https://doi.org/10.1139/o59-099
  8. Brewer, M. S., Zhu, L. G., and McKeith, F. K. (2001) Marbling effects on quality characteristics of pork loin chops: Consumer purchase intent, visual and sensory characteristics. Meat Sci. 59, 153-163. https://doi.org/10.1016/S0309-1740(01)00065-1
  9. Cameron, N. D. and Enser, M. B. (1991) Fatty acid composition of lipid in longissimus dorsi muscle of Duroc and British Landrace pigs and its relationship with eating quality. Meat Sci. 29, 295-307. https://doi.org/10.1016/0309-1740(91)90009-F
  10. Chen, W. S., Lin, D. C., and Chen, M. T. (2004) Determination of quality changes throughout processing steps in Chinese- style pork jerky. Asian-Aust. J. Anim. Sci. 17, 700-704. https://doi.org/10.5713/ajas.2004.700
  11. Chmurzy'nska, A. (2006) The multigene family of fatty acidbinding proteins (FABPs): Function, structure and polymorphism. J. Appl. Genet. 47, 39-48. https://doi.org/10.1007/BF03194597
  12. Cornet, M. and Bousset, J. (1999) Free amino acid and dipeptides in porcine muscles: Differences between 'red' and 'white' muscles. Meat Sci. 51, 215-219. https://doi.org/10.1016/S0309-1740(98)00104-1
  13. Elmore, J. S., Warren, H. E., Mottram, D. S., Scollan, N. D., Enser, M., Richardson, R. I., and Wood, J. D. (2004) A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates. Meat Sci. 68, 27-33. https://doi.org/10.1016/j.meatsci.2004.01.010
  14. Essen-Gustavsson, B., Karlsson, A., Lundstrom, K. and Enflat, A. C. (1994) Intramuscular fat and muscle fibre lipid contents in halothane-gene-free pigs fed high or low protein diets and its relation to meat quality. Meat Sci. 38, 269-277. https://doi.org/10.1016/0309-1740(94)90116-3
  15. Folch, J., Lee, M., and Sloane-Stanley, G. H. (1957). A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-507.
  16. Goodwin, R. N. (2004) Growth, carcass, and meat quality trait performance of pure breeds. In: Proceedings of national swine improvement federation. NSIF (Vol. 29, pp. 47-56). 9-10 December 2004, Ames, IA.
  17. Hwang, I. H., Polkinghorne, R., Lee, J. M., and Thompson, J. M. (2008) Demographic and design effects on beef sensory scores given by Korean and Australian consumers. Aust. J. Exptl. Agri. 48, 1387-1395. https://doi.org/10.1071/EA05113
  18. Hilmes, C. and Fischer, A. (1997) Role of amino acids and glucose in development of off-flavors in liver sausage during heat processing. Meat Sci. 47, 249-258. https://doi.org/10.1016/S0309-1740(97)00056-9
  19. Hong, K. C., Kim, B. C., Son, Y. S., and Kom, B. K. (2001) Effects of the mating system on fattening performance and meat quality in commercial pigs. J. Anim. Sci. Technol. 43, 139-148.
  20. Jin, S. K., Kim, I. S., Song, Y. M., Hur, S. J., Ha, J. H., and Ha, K. H. (2005) Effects of crossbreed method on meat quality in pigs. J. Anim. Sci. Technol. 47, 457-464. https://doi.org/10.5187/JAST.2005.47.3.457
  21. Kang, H. S., Seo, K. S., Kim, K. T. and Nam, K. C. (2011) Comparison of pork quality characteristics of different parts from domesticated pig species. Korean J. Food Sci. An. 31, 921-927. https://doi.org/10.5851/kosfa.2011.31.6.921
  22. Kato, H., Rhue, M. R., and Nishimura, T. (1989) Role of free amino acids and peptides in food taste. In: Flavor Chemistry. Trends and Developments. Teranishi, R., Buttery, R. G. and Shahidi, F. (eds) ACS Symp Series 388, American Chem. Soc., Washington, DC, pp. 158-174.
  23. Kim, J. H., Park, B. Y., Yoo, Y. M., Cho, S. H., Hwang, I. H., Seong, P. N., Hah, K. H. and Lee, J. M. (2006) Characteristics of carcass and meat quality for landrace, Yorkshire, duroc and their crossbreeds. J. Anim. Sci. Technol. 48, 101-106. https://doi.org/10.5187/JAST.2006.48.1.101
  24. Kim, H. S., Yang, H. S., Lee, J. I., Joo, S. T., Jeon, J. T., and Lee, J. G. (2007) Effects of the mating system on retail cut yield and meat quality in commercial pigs. J. Anim. Sci. Technol. 49, 379-386. https://doi.org/10.5187/JAST.2007.49.3.379
  25. Langlois, A. and Minvielle, F. (1989) Comparisons of threeway and backcross swine. J. Anim. Sci. 67, 2018-2024.
  26. Leseigneur-Meynier, A. and Gandemer, G. (1991) Lipid composition of pork muscle in relation to the metabolic type of the fibres. Meat Sci. 29, 229-241. https://doi.org/10.1016/0309-1740(91)90052-R
  27. Maga, J. A. (1998) Umami flavour of meat. In: Flavour of meat products and seafood. Shahidi, F. (ed.) Chapman & Hall, London, pp. 197-216.
  28. Mottram, D. S. and Edwards, R. A. (1983) The role of triglycerides and phospholipids in the aroma of cooked beef. J. Sci. Food Agric., 34, 517-522. https://doi.org/10.1002/jsfa.2740340513
  29. National Pork Producers Council (NPPC). (1995) National genetic evaluation program. IA, USA: Des Moines.
  30. Nawar, W. W. (1996) Lipids. In: Food chemistry. Fennema, O. R. (ed.) Marcel Dekker, Inc., NY, pp. 225-319.
  31. Newcom, D. W., Stalder, K. J., Baas, T. J., Goodwin, R. N., Parrish, F. C., and Wiegand, B. R. (2004) Breed differences and genetic parameters of myoglobin concentration in porcine longissimus muscle. J. Anim. Sci. 82, 2264-2268.
  32. Nishimura, T. and Kato, H. (1988) Taste of free amino acids and peptides. Food Rev. Int. 4, 175-194. https://doi.org/10.1080/87559128809540828
  33. Raes, K., Balcaen, A., Dirinck, P., De Winne, A., Claeys, E., and Demeyer, D. (2003) Meat quality, fatty acid composition and flavour analysis in Belgian retail beef. Meat Sci. 65, 1237-1246. https://doi.org/10.1016/S0309-1740(03)00031-7
  34. Ramirez, R. and Cava, R. (2007) Carcass composition and meat quality of three different Iberian X Duroc genotype pigs. Meat Sci. 75, 388-396. https://doi.org/10.1016/j.meatsci.2006.08.003
  35. Ruusunen, R., Puolanne, E., Sevon-Aimonen, M., Partanen, K., Voutila, L., and Niemi, J. (2012) Carcass and meat quality traits of four different pig crosses. Meat Sci. 90, 543-547. https://doi.org/10.1016/j.meatsci.2011.09.010
  36. Ryu, Y. C., Choi, Y. M., Lee, S. H., Shin, H. G., Choe, J. H., and Kim, J. M. (2008) Comparing the histochemical characteristics and meat quality traits of different pig breeds. Meat Sci. 80, 363-369. https://doi.org/10.1016/j.meatsci.2007.12.020
  37. SAS (2008) SAS/STAT Software for PC. Release 9.2, SAS Institute Inc., Cary, NC, USA.
  38. Scollan, N., Hocquette, J. F., Nuernberg, K., Dannenberger, D., Richardson, I., and Moloney, A. (2006) Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. Meat Sci. 74, 17-33. https://doi.org/10.1016/j.meatsci.2006.05.002
  39. Sellier, P. and Monin, G. (1994) Genetics of pig meat quality. J. Muscle Food 5, 187-219. https://doi.org/10.1111/j.1745-4573.1994.tb00530.x
  40. Simopoulos, A. P. (2004) Omega-6/Omega-3 essential fatty acid ratio and chronic diseases. Food Rev. Int. 20, 77-90. https://doi.org/10.1081/FRI-120028831
  41. Suzuki, K., Shibata, T., Kadowaki, H., Abe, H., and Toyoshima, T. (2003) Meat quality comparison of Berkshire, Duroc and crossbred pigs sired by Berkshire and Duroc. Meat Sci. 64, 35-42. https://doi.org/10.1016/S0309-1740(02)00134-1
  42. Toldra, F. (1998) Proteolysis and lipolysis in flavor development of dry-cured meat products. Meat Sci. 49, 101-110. https://doi.org/10.1016/S0309-1740(97)00115-0
  43. Uttaro, B. E., Ball, R.O., Dick, P., Rae, W., Vessie, G., and Jeremiah, L. E. (1993) Effect of ractopamine and sex on growth, carcass characteristics, processing yield, and meat quality characteristics of crossbred swine. J. Anim. Sci. 71, 2439-2449.
  44. Webb, E. C. and O'Neill, H. A. (2008) The animal fat paradox and meat quality. Meat Sci. 80, 28-36. https://doi.org/10.1016/j.meatsci.2008.05.029
  45. Wood, J. D., Enser, M., Fisher, A. V., Nute, G. R., Richardson, R. I., and Sheard, P. R. (1999) Manipulating meat quality and composition. Proceed. Nutr. Soc. 58, 363-370. https://doi.org/10.1017/S0029665199000488
  46. Wood, J. D., Richardson, R. I., Nute, G. R., Fisher, A. V., Campo, M. M., and Kasapidou, E. (2003) Effects of fatty acids on meat quality: A review. Meat Sci. 66, 21-32.
  47. Wood, J. D., Enser, M., Fisher, A. V., Nute, G. R., Sheard, P. R., and Richardson, R. I. (2008) Fat deposition, fatty acid composition and meat quality: A review. Meat Sci. 78, 343-358. https://doi.org/10.1016/j.meatsci.2007.07.019
  48. Yang, H. S., Hwang, Y. H., Joo, S. T. and Park. G. B. (2009) The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky. Meat Sci. 82, 289-294. https://doi.org/10.1016/j.meatsci.2009.01.029
  49. Zhang, S., Knight, T. J., Stalder, K. J., Goodwin, R. N., Lonergan, S. M., and Beitz, D. C. (2007) Effects of breed, gender, and halothane genotype on fatty acid composition of pork longissimus dorsi muscle. J. Anim. Sci. 85, 583-591.
  50. Zhu, S. W. and Hu, J. X. (1993) Studies on Jinhua ham tastes and taste substances. J. Food Sci. 159, 8-11.

Cited by

  1. Effect of Sex on Flavor-related and Functional Compounds in Freeze-dried Broth Made from Korean Native Chicken vol.34, pp.4, 2014, https://doi.org/10.5851/kosfa.2014.34.4.448
  2. Bioactive and Taste-related Compounds in Defatted Freeze-dried Chicken Soup Made from Two Different Chicken Breeds Obtained at Retail vol.52, pp.2, 2015, https://doi.org/10.2141/jpsa.0140093
  3. Chemical Compositions of the Four Lines of Korean Native Chickens vol.43, pp.2, 2016, https://doi.org/10.5536/KJPS.2016.43.2.119
  4. Superchilled storage (−2.5 ± 1°C) extends the retention of taste-active and volatile compounds of yellow-feather chicken soup vol.89, pp.6, 2018, https://doi.org/10.1111/asj.13004
  5. Meat Quality and Physicochemical Trait Assessments of Berkshire and Commercial 3-way Crossbred Pigs vol.36, pp.5, 2016, https://doi.org/10.5851/kosfa.2016.36.5.641
  6. Analysis of Chemical Composition in Pork Longissimus Muscle of Latvian Breed Pigs vol.67, pp.5, 2019, https://doi.org/10.11118/actaun201967051189
  7. 삼계용 토종닭과 백세미 가슴살의 미량영양소 및 풍미물질 비교 vol.46, pp.4, 2013, https://doi.org/10.5536/kjps.2019.46.4.255