JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Quality Comparison of Pork Loin and Belly from Three-way Crossbred Pigs during Postmortem Storage
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Quality Comparison of Pork Loin and Belly from Three-way Crossbred Pigs during Postmortem Storage
Lim, Dong-Gyun; Jo, Cheorun; Cha, Ju-Su; Seo, Kang-Seok; Nam, Ki-Chang;
  PDF(new window)
 Abstract
This study was performed to determine the meat quality characteristics of pork loin and belly from 3 different three-way crossbred pigs: Yorkshire Landrace Duroc (YLD), Yorkshire Chester White Yorkshire (YCY), and Yorkshire Berkshire Duroc (YBD). Each of the twenty crossed pigs were randomly selected with their live weights at the range of 110-120 kg. After being slaughtered and cooled at for 24 h in a chilling room, the parts of loin and belly on the left side of the cooled carcasses were cut and prepared for analysis. The intramuscular fat contents of the loins from YLD were higher than those of the other crossbreds (p<0.05), and the YCY bellies had the highest moisture contents (p<0.05). Water holding capacity (WHC) of the loins from YCY were higher than the other crossbreds (p<0.05). Shear force values of the YBD loins were higher than the others (p<0.05). The TBARS values of YCY loins were significantly lower than the others at 0 d, but the difference disappeared after 14 d of storage. Sensory scores of YLD were ranked higher than the YCY or YBD in both the loins and bellies (p<0.05). The relatively high sensory values of YLD crossbred pork could be explained by the better WHC, the low shear forces, and the higher fat contents. The results indicated that the meat qualities could be altered by three-way crossbreeding.
 Keywords
three-way crossbred;pork loin;pork belly;meat quality;sensory;
 Language
English
 Cited by
 References
1.
Ahn. D. U., Olson, D. G., Jo. C., Chen. X., Wu. C., and Lee, J. I. (1998). Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties. Meat Sci. 49, 27-39. crossref(new window)

2.
AOAC. (2000). Official methods of analysis (17th ed.). Gaithersburg, MD: Association of Official Analytical Chemists.

3.
Bennet, G. L., Tess, W. M., Dickerson, G. E., and Johnson, R. K. (1983). Simulation of breed and crossbreeding effects on costs of pork production. J. Anim. Sci. 56, 801-813.

4.
Bligh, E. G. and Dyer, W. J. (1959). A rapid method of total lipid extraction and purification. Canadian J. Biochem. Physiol. 37, 911-914. crossref(new window)

5.
Brewer, M. S., Zhu, L. G., and McKeith, F. K. (2001). Marbling effects on quality characteristics of pork loin chops: Consumer purchase intent, visual and sensory characteristics. Meat Sci. 59, 153-163. crossref(new window)

6.
Chen, W. S., Lin, D. C., and Chen, M. T. (2004). Determination of quality changes throughout processing steps in Chinese- style pork jerky. Asian-Australasian J. Anim. Sci. 17, 700-704. crossref(new window)

7.
Essen-Gustavsson, B., Karlsson, A., Lundstrom, K., and Enflat, A. C. (1994). Intramuscular fat and muscle fibre lipid contents in halothane-gene-free pigs fed high or low protein diets and its relation to meat quality. Meat Sci. 38, 269-277. crossref(new window)

8.
Folch, J., Lee, M., and Sloane-Stanley, G. H. (1957). A simple method for the isolation and purification of total lipids from animal tissues. J. Biological Chem. 226, 497-507.

9.
Hilmes, C. and Fischer, A. (1997). Role of amino acids and glucose in development of off-flavors in liver sausage during heat processing. Meat Sci. 47, 249-258. crossref(new window)

10.
Hong, K. C., Kim, B. C., Son, Y. S., and Kom, B. K. (2001). Effects of the mating system on fattening performance and meat quality in commercial pigs. J. Anim. Sci. Technol. (Korea), 43, 139-148.

11.
Jin, S. K., Kim, I. S., Song, Y. M., Hur, S. J., Ha, J. H., and Ha, K. H. (2005). Effects of crossbreed method on meat quality in pigs. J. Anim. Sci. Technol. (Korea), 47, 457-464. crossref(new window)

12.
Josell, A., von Seth, G., and Tornberg, E. (2003). Sensory quality and the incidence of PSE of pork in relation to crossbreed and RN phenotype. Meat Sci. 65, 651-660. crossref(new window)

13.
Kang, H. S., Seo, K. S., Kim, K. T., and Nam, K. C. (2011). Comparison of pork quality characteristics of different parts from domesticated pig species. Korean J. Food Sci. An. 31, 921-927. crossref(new window)

14.
Kim, J. H., Park, B. Y., Yoo, Y. M., Cho, S. H., Hwang, I. H., Seong, P. N., Hah, K. H., and Lee, J. M. (2006) Characteristics of carcass and meat quality for landrace, Yorkshire, duroc and their crossbreeds. J. Anim. Sci. Technol. (Korea), 48, 101-106. crossref(new window)

15.
Kim, H. S., Yang, H. S., Lee, J. I., Joo, S. T., Jeon, J. T., and Lee, J. G. (2007). Effects of the mating system on retail cut yield and meat quality in commercial pigs. J. Anim. Sci. Technol. (Korea), 49, 379-386. crossref(new window)

16.
Langlois, A. and Minvielle, F. (1989). Comparisons of threeway and backcross swine. J. Anim. Sci. 67, 2018-2024.

17.
Raes, K., Balcaen, A., Dirinck, P., De Winne, A., Claeys, E., and Demeyer, D. (2003). Meat quality, fatty acid composition and flavour analysis in Belgian retail beef. Meat Sci. 65, 1237-1246. crossref(new window)

18.
Ruusunen, R., Puolanne, E., Sevon-Aimonen, M., Partanen, K., Voutila, L., and Niemi, J. (2012) Carcass and meat quality traits of four different pig crosses. Meat Sci. 90, 543-547. crossref(new window)

19.
SAS. (1999) SAS/STAT Software for PC. Release 6.11, SAS Institute, Cary, NC, USA.

20.
Simopoulos, A. P. (2004).Omega-6/Omega-3 essential fatty acid ratio and chronic diseases. Food Rev. Int. 20, 77-90. crossref(new window)

21.
Suzuki, K., Shibata, T., Kadowaki, H., Abe, H., and Toyo-shima, T. (2003) Meat quality comparison of Berkshire, Duroc and crossbred pigs sired by Berkshire and Duroc. Meat Sci. 64, 35-42. crossref(new window)

22.
Uttaro, B. E., Ball, R.O., Dick, P., Rae, W., Vessie, G., and Jeremiah, L. E. (1993). Effect of Ractopamine and sex on growth, carcass characteristics, processing yield, and meat quality characteristics of crossbred swine. J. Anim. Sci. 71, 2439-2449.

23.
Webb, E. C. and O'Neill, H. A. (2008). The animal fat paradox and meat quality. Meat Sci. 80, 28-36. crossref(new window)

24.
Wood, J. D., Enser, M., Fisher, A. V., Nute, G. R., Richardson, R. I., and Sheard, P. R. (1999). Manipulating meat quality and composition. The Proceedings of the Nutrition Society 58, 363-370.

25.
Wood, J. D., Richardson, R. I., Nute, G. R., Fisher, A. V., Campo, M. M., and Kasapidou, E. (2003). Effects of fatty acids on meat quality: A review. Meat Sci. 66, 21-32.

26.
Yang, H. S., Hwang, Y. H., Joo, S. T., and Park. G. B. (2009). The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky. Meat Sci. 82, 289-294. crossref(new window)