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Effects of carcass weight increase on meat quality and sensory properties of pork loin

한국축산학회지 2020년 62권 5호 p.753 ~ 760
황영화, 이세진, 이은영, 주선태,
소속 상세정보
황영화 ( Hwang Young-Hwa ) - Gyeongsang National University Institute of Agriculture & Life Science
이세진 ( Lee Se-Jin ) - Gyeongsang National University Division of Applied Life Science
이은영 ( Lee Eun-Yeong ) - Gyeongsang National University Division of Applied Life Science
주선태 ( Joo Seon-Tea ) - Gyeongsang National University Division of Applied Life Science

Abstract


The objective of this study was to investigate the influence of increasing carcass weight (CW) on meat quality traits including meat color, water-holding capacity (WHC), tenderness, backfat thickness and intramuscular fat (IMF) content of pork loin. A total of 96 pork carcasses (48 LYD [Landrace × Yorkshire × Duroc] barrows and gilts) were selected at a commercial slaughterhouse. Each gender had commercial CW (≤ 90 kg), heavy CW (91?100 kg) and very heavy CW (> 100 kg) (16 carcasses from each CW group). Loin cuts (Longissimus lumborum) were excised to investigate meat color (CIE L*a*b*), drip loss, cooking loss, released water, Warner-Bratzler shear force (WBSF), and IMF content. Backfat thickness and IMF content of pork loin samples were significantly (p < 0.05) increased with increasing CW, although there was no significant difference in ultimate pH (pHu). CIE a* increased significantly (p < 0.05) with increasing CW, while there were no significant differences in CIE L* or CIE b* among CW groups. Although all WHC measures showed no significant differences among CW groups, WBSF increased significantly (p < 0.01) with increasing CW. Sensory flavor score was significantly increased while panel score for tenderness was decreased significantly (p < 0.001) with increasing CW. Consequently, CW had a positive correlation with flavor but negative correlation with tenderness. These results indicate that the increased IMF content improves flavor, juiciness and palatability, although tenderness deteriorates with increasing CW.

키워드

Pork carcass; Carcass weight; Heavy slaughter weight; Pork quality

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