Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Comparison and Correlation Analysis of Different Swine Breeds Meat Quality

  • Li, Yunxiao (Department of Animal Science and Technology, Sunchon National University) ;
  • Cabling, Meriam M. (Department of Animal Science and Technology, Sunchon National University) ;
  • Kang, H.S. (Department of Animal Science and Technology, Sunchon National University) ;
  • Kim, T.S. (Department of Animal Science and Technology, Sunchon National University) ;
  • Yeom, S.C. (Department of Animal Science and Technology, Sunchon National University) ;
  • Sohn, Y.G. (GRRC, HanKyoung National University) ;
  • Kim, S.H. (GRRC, HanKyoung National University) ;
  • Nam, K.C. (Department of Animal Science and Technology, Sunchon National University) ;
  • Seo, K.S. (Department of Animal Science and Technology, Sunchon National University)
  • Received : 2012.11.06
  • Accepted : 2013.01.04
  • Published : 2013.07.01
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Abstract

This study was performed to determine the influence of pig breed and gender on the ultimate pH and physicochemical properties of pork. The correlations between pH and pork quality traits directly related to carcass grade, and consumer's preference were also evaluated. The pH and meat grading scores for cold carcasses of 215 purebred pigs (Duroc, Landrace, and Yorkshire) from four different farms were obtained. Meat quality parameters of the pork loin were analyzed. Duroc and female animals were more affected compared to other breeds and male pigs. Duroc animals had the highest ultimate pH, carcass back fat thickness, marbling scores, yellowness, and fat content (p<0.05). Landrace pigs had the highest color lightness and cooking loss values (p<0.05). Among all trait parameters, marbling scores showed the highest significant differences when evaluating the impact of breed and gender on meat quality characteristics (p<0.001). Ultimate pH was positively correlated with carcass weight (0.20), back fat thickness (0.19), marbling score (0.17), and color score (0.16) while negatively correlated with cooking loss (-0.24) and shear force (-0.20). Therefore, pork samples with lower ultimate pH had lower cooking loss, higher lightness, and higher shear force values irrespective of breed.

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References

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