Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Comparison of Meat Quality and Physicochemical Characteristics of Pork between Korean Native Black Pigs (KNBP) and Landrace by Market Weight

출하체중에 따른 재래돼지와 랜드레이스의 도체 및 돈육의 이화학적 특성 비교

  • Park, J.C. (National Livestock Research Institute, RDA) ;
  • Kim, Y.H. (National Livestock Research Institute, RDA) ;
  • Jung, Hyun-Jung (National Livestock Research Institute, RDA) ;
  • Park, B.Y. (National Livestock Research Institute, RDA) ;
  • Lee, J.I. (Advanced Swine Research Institute, Gyeongnam Province) ;
  • Moon, H.K. (National Livestock Research Institute, RDA)
  • Published : 2005.02.28
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Abstract

Results of meat quality, physicochemical characteristics, fatty acid and amino acid composition of the Korean Native Black Pig(70 and 90 kg of slaughter weight; KNBP) versus Landrace(110kg of slaughter) are as below. Compared with Landrace, the KNBP exhibited a greater lean meat yield, with no difference in backfat thickness between Landrace and KNBP. There were no difference in chemical composition between Landrace and KNBP, but pH, and cooking loss in the KNBP were superior value than those of the Landrace. These results, KNBP were affected in sensory property and cooking yield. Amino acid content of KNBP and Landrace were significant differences between Landrace and KNBP. Except for the methionine, essential amino acid contents of KNBP had significantly higher than those of Landrace. In the change of fatty acid composition, the Landrace had significantly higher percentages of palmitic(l6: 0), stearic(18: 0) and linolenic(18: 3) acids than that of KNBP, but linoleic acid(l8: 2) was decreased.

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References

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