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- 학술저널
- 저자정보
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- 2019.1
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This study was conducted to compare the physicochemical traits of dry-cured hams made from two different pig breeds: Berkshire and Landrace × Yorkshire × Duroc (LYD). Pigs were slaughtered at a live weight of approximately 110 kg and cooled at 0°C for 24 h in a chilling room. Then, the ham portion of the carcasses were cut and processed by dry-curing for physicochemical analyses. The dry-cured hams from Berkshire contain higher crude protein, fat, and ash level than those from LYD, whereas the hams from LYD had higher moisture contents than those from Berkshire(p < 0.05). The pH values of the hams from Berkshire were lower than those from LYD (p < 0.05). The hams from Berkshire had lower L* and b* values than those from LYD (p < 0.05). Palmitoleic acid (C16:1), oleic acid (C18:1), elaidic acid (C18:1t), monounsaturated fatty acids, and ratio of n-6 and n-3 fatty acids (n-6/n-3) in the ham from Berkshire were higher than LYD (p < 0.05). Free amino acids such as aspartic acid, threonine, serine, asparagine, glutamic acid, and lysine in hams from Berkshire were higher than those from LYD (p < 0.05). The microbial population had no significant difference between Berkshire and LYD dry-cured ham. The cross sections of dry cured ham showed difference from different breeds using scanning electron microscope and indicates some differences in texture. Considering the meat quality parameters of ham, hams from Berkshire could provide variety of ham for consumer who are seeking various different qualities and stories.
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Meat Quality and Physicochemical Trait Assessments of Berkshire and Commercial 3-way Crossbred Pigs
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Earratum to: Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs
한국축산학회지
2019 .01
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Effect of Dietary Processed Sulfur Supplementation on Texture Quality, Color and Mineral Status of Dry-cured Ham
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Survey of Naturally Cured Commercial Hams on the Market in Korea
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2022 .10
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Quality comparison between imported hams from black and white pigs available in the market
Korean Journal of Agricultural Science
2018 .12
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Effect of Various Types of Starters on Dry-Cured Pork Ham
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Physicochemical and biological properties of dry-cured ham manufactured with Hanwoo and Holstein during aging
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Effects of Sex and Breed on Meat Quality and Sensory Properties in Three-way Crossbred Pigs Sired by Duroc or by a Synthetic Breed Based on a Korean Native Breed
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Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs
한국축산식품학회지
2016 .01
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Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams
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Development of Turmeric Extract Nanoemulsions and Their Incorporation into Canned Ham
한국축산식품학회지
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Pork Quality Traits According to Postmortem pH and Temperature in Berkshire
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Comparison of growth performance and related gene expression of muscle and fat from Landrace, Yorkshire, and Duroc and Woori black pigs
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Effects of the Nitrate-reducing Bacteria and Incubation Time on the Physicochemical Properties of Naturally Cured Pork Loin Hams
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2023 .10
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Effect of Grafted Myofibrillar Protein on Physicochemical Properties of Enhanced Whole Cooked Ham
한국식품영양과학회 학술대회발표집
2022 .10
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Turmeric Nanoemulsions and Their Application in the Production of Functional Hams
한국식품영양과학회 학술대회발표집
2017 .10
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Identification of a Bromodomain-containing Protein 2 (BRD2) Gene Polymorphic Variant and Its Effects on Pork Quality Traits in Berkshire Pigs
한국축산식품학회지
2018 .01
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Effect of the Duck Skin on Quality Characteristics of Duck Hams
한국축산식품학회지
2017 .01
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Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts
한국축산식품학회지
2016 .01
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Comparative study on the bioavailability of peptide extracts from Jeju black pigs and three-way crossbred pigs
한국축산학회지
2024 .09
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