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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.6
- 수록면
- 125 - 129 (5page)
이용수
초록· 키워드
오류제보하기
This study was conducted to investigate the incidence of bone-fracture from pig carcass slaughtered in eight processing plants located in Daejeon and Chungnam area, Korea, during the year 2013 and 2014, and to evaluate the quality of semimembranous muscle from bone-fractured carcasses. Twenty semimembranous muscles were collected from bone-fractured carcasses and none bone-fractured (control) ones, respectively, after storage of pig carcass at 5℃ for 24 h. The pH, cooking loss, and color of semimembranous muscle were measured as quality parameters. In total 4,865,502 of pig carcasses, the occurrence of bone fracture was 0.328% (15,975 heads) and scored the highest defect (26.31%) in total abnormal carcasses. The pH and cooking loss of semimembranous muscle from bone-fractured carcasses were significantly lower than those of control (p＜0.05). L* and a* values of semimembranous muscle were not significantly different between bone-fractured carcass and control whereas that of b* values was significantly higher in bone-fractured carcass than control (p＜0.05). Eight out of twenty semimembranous muscle collected from bone-fractured carcasses were confirmed as PSE whereas only one in control. In conclusion, the incidence of bone-fracture pre- and during slaughter of pig may cause serious defects in final meat quality. Therefore, the proper handling and treatment should be implicated to avoid and/or decrease the incidence of bone-fracture of pigs.
목차
Abstract
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
참고문헌
참고문헌 (17)
참고문헌 신청
[학술지(정기간행물)] - Aaslyng MD / 2003 / Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure / Food Quality and Preference 14 (4) : 277 ~ 288
[학술지(정기간행물)] - Adzitey F / 2011 / Pale soft exudative (PSE) and dark firm dry (DFD) meats: causes and measures to reduce these incidences-a mini review / International Food Research Journal 18 (1) : 11 ~ 200
[학술지(정기간행물)] - Bertram HC / 2003 / Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristics / Meat Science 65 (2) : 707 ~ 712
[학술지(정기간행물)] - Brewer MS / 2001 / Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters / Meat Science 57 (2) : 169 ~ 176
[학술지(정기간행물)] - Dokmanovic M / 2014 / The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs / Meat Science 98 (2) : 220 ~ 226
[학술지(정기간행물)] - Adzitey F / 2011 / Pale soft exudative (PSE) and dark firm dry (DFD) meats: causes and measures to reduce these incidences-a mini review / International Food Research Journal 18 (1) : 11 ~ 200
[학술지(정기간행물)] - Bertram HC / 2003 / Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristics / Meat Science 65 (2) : 707 ~ 712
[학술지(정기간행물)] - Brewer MS / 2001 / Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters / Meat Science 57 (2) : 169 ~ 176
[학술지(정기간행물)] - Dokmanovic M / 2014 / The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs / Meat Science 98 (2) : 220 ~ 226
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UCI(KEPA) : I410-ECN-0101-2016-480-001649555