Meat Quality Characteristics of Longissimus Muscle of Purebred Pigs for Commercial Pig in Korea

J.T. Jeong; J.K. Lee; J.S. Choi; Y.C. Jung; J.H. Jung; Y.I. Choi

Meat Quality Characteristics of Longissimus Muscle of Purebred Pigs for Commercial Pig in Korea

In: 63rd International Congress of Meat Science and Technology

Authors:

J.T. Jeong

J.T. Jeong ¹Department of Animal Science, Chungbuk National University, Cheongiu Korea 28644, Republic of Korea

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J.K. Lee

J.K. Lee ¹Department of Animal Science, Chungbuk National University, Cheongiu Korea 28644, Republic of Korea

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J.S. Choi

J.S. Choi ²Department of Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju Korea 52725, Republic of Korea

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Y.C. Jung

Y.C. Jung ³Jung P&C Institute, Yongin Korea 16950, Republic of Korea; yangilchoi@chungbuk.ac.kr

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J.H. Jung

J.H. Jung ³Jung P&C Institute, Yongin Korea 16950, Republic of Korea; yangilchoi@chungbuk.ac.kr

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Y.I. Choi

Y.I. Choi ¹Department of Animal Science, Chungbuk National University, Cheongiu Korea 28644, Republic of Korea

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Type:: Chapter

Pages:: 406–407

DOI:: https://doi.org/10.3920/9789086868605_179

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This study was conducted to compare the meat quality characteristics of longissimus muscle of purebred pigs in Korea. A total of 99 longissimus muscles (18 Landrace, 62 Yorkshire, and 19 Duroc) were used for analysis of meat quality characteristics. Duroc pig was the highest in the redness (a*) value among the pigs (P<0.05). Also, the Duroc pig had significantly lower cooking and drip loss values (24 hr and 14 day) than the other pigs. The fat content and pH value of Duroc were higher than those of the other pigs (P<0.05), but the moisture content was the highest in the longissimus muscle of Landrace pig (P<0.05). As a result, it is suggested that Duroc pig is superior in terms of meat quality compared with the other two breeds, and this information about purebred pigs may be helpful for improvement of pork quality in Korea.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Meat Quality Characteristics of Longissimus Muscle of Purebred Pigs for Commercial Pig in Korea

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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