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Meat Quality of Pork Muscles from Low-fat Cuts
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 Title & Authors
Meat Quality of Pork Muscles from Low-fat Cuts
Seong, Pil-Nam; Cho, Soo-Hyun; Kim, Jin-Hyoung; Hah, Kyung-Hee; Park, Beom-Young; Lee, Jong-Moon; Kim, Dong-Hoon;
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This study was conducted to provide fundamental information in developing muscle-specific strategies to improve the quality and value of low-fat pork cuts upon evaluating meat qualitative parameters of twenty one (21) muscle samples selected from ten (10) market-weighted crossbred pigs. The following observations were made. The pH was highest for subscpularis and lowest for gluteus superrificialis (p<0.05); the subscpularis can hold water the most (p<0.05), biceps femoris loses the most content upon cooking, while subscpularis loses the least content (p<0.05); gluteus superrificialis (p<0.05) has the most purge loss contents, and infraspanatus and gastrocneminus contained the most collagen, while adductor had the least collagen (p<0.05); biceps femoris has the most WB-shear force values while subscpularis (p<0.05) has the least; pectoralis profundi-fan was the most protein soluble; semitendinosus has the most gel strength (p<0.05). In the properties of meat color, tensor fasciae latae shows the highest CIE (lightness) values (p<0.05) and supraspinatus, brachiocephalicus and infraspanatus have the highest CIE (redness, p<0.05) values; vastus intermedius has the most myoglobin content while longissimus dorsi (p<0.05) has the least; infraspanatus is the most tender (one of the sensory properties) while biceps femoris was the most tough among all tested muscles (p<0.05); the pectoralis profundi-fan was the most flavorful pork while vastus intermedius was the least (p<0.05); supraspinatus, infraspanatus, semitendinosus, and vastus intermedius were juiciest while longissimus dorsi was the driest (p<0.05). In overall likeness, the semitendinosus and infraspanatus were most liked while biceps femoris and longissimus dorsi were the least (p<0.05). This study presents the results of several parameters in selected pork muscle samples which are useful information for developing new muscle-specific strategies to improve the quality of consuming meat and meat products.
meat quality;low-fat pork cuts;muscles;
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가열기구에 따른 조리방법이 돼지고기의 품질특성에 미치는 영향,전기홍;권기현;김은미;김영붕;최윤상;손동인;최진영;

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한국인 상용 식품 중 수은 함량 데이터베이스 구축,김성아;신상아;이정원;정효지;

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