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논문 기본 정보

자료유형
학술저널
저자정보
Dashmaa, Dashdorj (Department of Animal Science and Institute of Rare Earth for Biological Application, Chonbuk National University) Cho, Byung-Wook (Department of Animal Science, Pusan National University) Odkhuu, Ganbat (Department of Animal Science and Institute of Rare Earth for Biological Application, Chonbuk National University) Park, Kyoung-Mi (Department of Animal Science and Institute of Rare Earth for Biological Application, Chonbuk National University) Do, Kyoung-Tag (Department of Animal Science, Pusan National University) Lee, Ki-Hwan (Korea Animal Improvement Association) Seo, Kang-Seok (Department of Animal Resources Science, Suncheon National University) Choi, Jae-Gwan (National Institute of Animal Science, R.D.A.) Lee, Moon-Jun (Department of Food Science and Biotechnology, Chonbuk National University) Cho, In-Kyung (Department of Food and Nutrition Nambu University) Ryu, Kyeong-Seon (Department of Animal Science and Institute of Rare Earth for Biological Application, Chonbuk National University) Jeong, Da-Woon (Department of Animal Science and Institute of Rare Earth for Biological Application, Chonbuk National University) Hwang, In-Ho (Department of Animal Sci)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제31권 제6호
발행연도
2011.1
수록면
807 - 816 (10page)

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The present study evaluated the difference in objective and subjective meat quality properties among the pure-breed boars of Duroc, Berkshire and Yorkshire. Ten longissimus lumborum (LD) muscles were collected from each breed after 24 h slaughtering. The breed type showed a significant effect on intramuscular fat content, moisture (p<0.01), pH, sarcoplasmic protein solubility and color (p<0.05), whereas cooking loss and Warner Blazer shear force (WBsf) did not differ among the breeds. The Yorkshire breed showed significant (p<0.05) lower sarcoplasmic protein solubility, pH and CIE $a^*$ value when compared with other breeds. The sensory panels identified Duroc as having greater overall acceptability and higher rating values than other breeds. The oleic acid content was significantly lower in the Berkshire (29.85 %) than in the Duroc (40.19 %) and Yorkshire breeds (38.18 %, p<0.05). The Yorkshire breed showed the most desirable ratio of polyunsaturated and saturated fatty acids (0.31) than the Berkshire (0.16) and Duroc breeds (0.15, p<0.05). 40 volatile compounds have been identified and quantified, while aldehydes were the most abundant among flavor substances. Aldehydes were negatively correlated with oleic acid content (p<0.05). Current data indicated that each breed had their own merits and deficiencies in terms of meat qualityThe Yorkshire breed showed a greater number of weak points. Furthermore, this study indicated that individual fat-driven flavor components were greatly influenced by fatty acid composition. The polyunsaturated fatty acids did not show any negative effects on meat flavor if cooked meats were consumed soon after cooking.
#breed #fatty acids #flavor #pork #volatiles

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참고문헌 (53)

참고문헌 신청
Aaslyng, M. D. / 2003 / Cooking loss and juiciness ofpork in relation to raw meat quality and cooking procedure / Food Qual. Pref 14:277~288 google schola Alonso, V. / 2010 / Effect of protein level in commercialdiets on pork meat quality / Meat Sci 85:7~14 google schola AOAC / 2006 / Official method of analysis, 18th ed / Associationof Official Analytical Chemists google schola Hoa Van Ba / 2010 / Development of Analysis Condition and Detection of Volatile Compounds from Cooked Hanwoo Beef by SPME-GC/MS Analysis / 한국축산식품학회지 30(1):73~86 google schola Bejerholm, C. / 2003 / The influence ofcooking technique and core temperature on results of a sensoryanalysis of pork - depending on the raw meat quality / Food Qual. Pref 15:19~30 google schola

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