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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.
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This study was performed to investigate the carcass composition and pork quality of Duroc breeding lines in Korea. A total of 200 Duroc pigs were used, and those were originated from four different great-grandparent (GGP) breeding stock farms (L1: N farm, L2: W farm, L3: S farm, L4: R farm). The carcasses of pigs from these farms were collected, and meat quality traits were evaluated. L1 and L2 had smaller carcass weights and thin backfat, whereas L3 and L4 had heavy carcass weights and thick backfat. L3 and L4 had higher contents of fat and protein than L1 and L2. For the meat quality characteristics, L1, L2, and L4 had higher pH values than L3. In addition, L4 had higher water holding capacity than the other lines. L4 had the highest sensory evaluation scores with regard to both juiciness and flavor. Consequently, the study results indicate that pork quality information from domestic Duroc breeding stock lines could be used to effectively improve pork quality in Korea.
목차
등록된 정보가 없습니다.
참고문헌 (31)
참고문헌 신청
AOAC / 1995 / Official methods of analysis. 13th Ed / Association of Official Analytical Chemists
Bereskin, B. / 1971 / Carcass traits of purebred Durocs and Yorkshires and their crosses / J. Anim. Sci 32:413~419
Bertam, H. C. / 2007 / Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between 90 and 180 days / Meat Sci 77:190~195
Channon, H. A. / 2004 / Effect of Duroc content, sex and ageing period on meat and eating quality attributes of pork loin / Meat Sci 66:881~888
Cilla, A. / 2006 / Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability / Meat Sci 72:252~260
Bereskin, B. / 1971 / Carcass traits of purebred Durocs and Yorkshires and their crosses / J. Anim. Sci 32:413~419
Bertam, H. C. / 2007 / Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between 90 and 180 days / Meat Sci 77:190~195
Channon, H. A. / 2004 / Effect of Duroc content, sex and ageing period on meat and eating quality attributes of pork loin / Meat Sci 66:881~888
Cilla, A. / 2006 / Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability / Meat Sci 72:252~260
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