• Food Science of Animal Resources
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• v.25 no.1
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• pp.71-77
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• 2005

This study was carry out to investigate the quality characteristics of Korean native black ground pork compared with modern genotype ground pork during refrigerated storage. Korean native black pig and modern genotype pig were slaughtered at 75 kg and 105 kg of live weight, and for 240 days and 210 days of feeding periods, respectively. The ground lean pork (M. semimembranosus) was stored for 9 days at 4℃. The crude fat and crude protein contents were significantly (p<0.05) higher in Korean native black pork. The pH value after 5 days of storage was significantly (p<0.05) lower in Korean native black pork than in modern genotype pork. WHC of Korean native black pork was significantly (p<0.05) higher than that of modern genotype pork over time. The Korean native black pork maintained black reddish color because it had lower CIE L/sup */ value and higher CIE a/sup */ value than the modern genotype pork. CIE L/sup */, b/sup */, C/sup */ and h/sup O/ values decreased as storage time increased. TBARS (thiobarbituric acid reactive substance), POV (peroxide value) and FOX (ferrous oxidation xylenol orange) tended to increase as storage time increased in all of the groups, in particular, those values increased more rapidly in Korean native black pork. Total saturated fatty acid and stearic acid contents had significantly higher in Korean native black pork (p<0.05).

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.157-167
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• 2016

Purpose: The objective of this study was to investigate the quality characteristics of pork and beef meat according to species (pork: modern genotype pork, Korean native black pork; beef: Holstein, Korean native cattle) and cuts (pork: shoulder, ham, loin; beef: loin, tenderness, round). Methods: The moisture content, protein content, fat content, ash content, fatty acid compositions pH, whater holding capacity, cooking loss, shear force, color, and sensory characteristics were measured in triplicate. Results: The moisture content, pH, cooking loss, and shear force of modern genotype pork were significantly higher than the Korean native black pork; in addition, the moisture content of loin was significantly higher than shoulder and ham. The fatty acid compositions for different parts of pork showed no significant differences. Among the sensory characteristics, the parameters of pork were not significantly different. The moisture content of Holstein was significantly higher than Korean native cattle. The fatty acid composition of beef could not confirm the specific differences. Water holding capacity of Korean native cattle was higher than Holstein, while cooking loss of Korean native cattle was lower than Holstein. Overall acceptability scores of Korean native cattle was higher than Holstein. Conclusion: The study results of several parameters in selected raw meat samples provide useful information for developing new strategies to improve the quality of meat products consumption.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.1-7
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• 2007

This study was carried out to compare the quality characteristics of korean native black pork (KNP) and modern genotype pork (MGP) during refrigerated storage after thawing. M. longissimus from 5 Korean native black barrows of 65.3 kg and 5 modern genotype barrows ($Landrace{\times}Yorkshire{\times}Duroc$) of 114.3 kg were frozen at $-80^{\circ}C$ for 1 month and stored at $2{\pm}0.3^{\circ}C$ for 7 days. The carcass weight and dressing percentage was significantly lower in pork from Korean native black pigs than modern genotype pigs (p<0.05). The crude fat and sensory quality were significantly higher in KNP than in MGP (p<0.05), and moisture, myristic acid, gamma-linolenic acid, linolenic acid, and cis-5,8,11,14,17-eicosapentaenoic acid levels were significantly lower in KNP (p<0.05). The pH value was significantly higher in KNP than in MGP after 5 days of storage (p<0.05). Drip loss was significantly lower in KNP than in MGP during storage (p<0.05). The TBARS value was significantly higher in KNP than in MGP after 5 days of storage (p<0.05). Overall, KNP had lower moisture and unsaturated fatty acid levels relative to MGP and showed less oxidative stability during storage, however it had higher crude fat content, water-holding capacity, sensory quality and color stability than MGP.

• Food Science and Preservation
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• v.14 no.4
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• pp.400-407
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• 2007

This study compared lipid oxidation and color stability of M. longissimus from five Korean native black barrows (66 kg average weight; KNP) and modern genotype barrows ($Landrace{\times}Yorkshire{\times}Duroc$, 112 kg average weight, MGP) during light exposure in a refrigerated shop display. The meat samples were aged at $1^{\circ}C$ for 5 days and either kept in the dark, or under light of flux 3,000 lux, at $4^{\circ}C$ for 7 days. The KNPs contained larger amounts of fat than did MGPs (p<0.05), but KNPs had lower $C_{14:0},\;Cl_{8:3},\;and\;C_{20:5}$ contents than did MGPs (p<0.05). The pH of KNP was lower than that of MGP, and increased more rapidly upon exposure to light. The TBARS assay showed that oxidized lipid levels increased more rapidly in KNP than in MGP, and this accumulation was accelerated by exposure to light. The KNP was always a darker red in color than was MGP, and the color deteriorated more rapidly in the light than in the dark. The sensory attributes of raw pork were reduced by exposure to light, but KNP showed higher sensory attributes than did MGP. Compared to the MGP, the KNP showed greater color stability under light, retained desired sensory attributes under light longer, but showed a lower lipid oxidation stability under light. Overall, light exposure accelerated lipid oxidation in and discoloration of pork.

• Journal of Animal Science and Technology
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• v.49 no.1
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• pp.89-98
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• 2007

This study was carried out to compare the quality characteristics including aroma compounds and pattern of M. Biceps femoris from Korean native black pigs (70kg, 6 months, KNP) and modern genotype pigs (103kg, 6 months, Landrace×Yorkshire, MGP) during vacuum-storage at 2±0.2℃ for 12 days. KNP had high contents of crude protein and ash, but low content of moisture as compared to MGP (p<0.05). KNP showed lower pH and higher cooking loss than MGP (p<0.05) during storage. CIE a* and b* values of KNP significantly higher during storage as compared to those of MGP (p<0.05). TBARS value of KNP significantly increased after 8 days as compared to that of MGP (p<0.05). Shear force value of KNP was higher than that of MGP until 8 days (p<0.05). Volatiles by SPME-GS/MS was slightly different between KNP and MGP, but aroma pattern by electronic nose was not different. Therefore, KNP had redder and darker color, higher cooking loss and harder texture than MGP. The sensory quality of KNP was better than those of MGP (p<0.05), although aroma characteristics by instruments were not different between KNP and MGP.

• Journal of Animal Science and Technology
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• v.49 no.2
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• pp.257-268
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• 2007

This study was carried out to investigate the quality comparison of M. longissimus from 4 crossbred wild boars(wild boar ♂×Duroc ♀, 113kg, 1 barrow and 3 gilts, CWB) reared outdoor, 5 Korean native black pigs(64kg, 5 barrows, KNP) and 5 modern genotype pigs(Landrace×Yorkshire×Duroc, 114kg, 5 barrows, MGP) reared indoor. The samples were stored at 2±0.2℃ for 12 days and utilized in the quality measurement. The moisture content was significantly higher in CWB than in KNP(p<0.05), however crude fat content was significantly lower in CWB than in KNP(p<0.05). The pH value of CWB was significantly lower than that of MGP during 12 days of storage(p<0.05). Therefore the CWB showed significantly lower water-holding capacity than MGP(p<0.05). The L*, a*, b* and C* values of CWB were significantly lower than those of KNP during 12 days of storage(p<0.05), however those of CWB were significantly higher than those of MGP after 3 and 6 days of storage(p<0.05). In fatty acid composition, the CWB had higher unsaturated fatty acid including linoleic acid, arachidonic acid and lower saturated fatty acid. However, the lipid oxidation of CWB was delayed during storage compared with KNP and MGP. The aroma patterns by principal component analysis(PCA) from electronic nose was discriminately different among 3 different pork at 0 and 12 day of storage.