Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

Effect of Pig Slaughter Weight on Pork Quality

돼지의 도살체중이 돈육질에 미치는 효과

  • S. S. Moon (The National Food Centre, Ireland) ;
  • A. M. Mullen (The National Food Centre, Ireland) ;
  • D. J. Troy (The National Food Centre, Ireland) ;
  • H. S. Yang (Division of Animal Science, Gyeongsang National University) ;
  • S. T. Joo (Division of Animal Science, Gyeongsang National University) ;
  • G. B. Park (Division of Animal Science, Gyeongsang National University)
  • Published : 2003.12.01
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Abstract

A total of 240 crossbred(Landrace ${\times}$ Yorkshire ${\times}$ Duroc) pigs were housed from 70 kg live weight and slaughtered at weights of 95, 105, 115 and 125 kg. The left side loins of carcass were obtained at 24 hr postmortem to measure pork quality. There were significant differences(p<0.01) in eye muscle area of pork loins between the slaughter weights of 95 and 105 kg. However, no differences were observed in pork than 105 kg of slaughter weight. Ultimate pH values were decreased with increasing slaughter weight and cooking loss was also reduced(p<0.01) at the heavier weights. Slaughter weights did not affect the shear force and intramuscular fat. However, dry matter(DM) and crude protein(CP) contents of loin were increased, and cooking loss and sarcomere length were decreased with increasing slaughter weight. The lightness(L$^{*}$) and redness(a$^{*}$) of pork loin were increased with increasing slaughter weight. Results suggested that pork quality may be improved when pig slaughter weight is increased from 95 to 125 kg.

Keywords

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