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Characterization of Nutritional Value for Twenty-one Pork Muscles
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 Title & Authors
Characterization of Nutritional Value for Twenty-one Pork Muscles
Kim, J.H.; Seong, P.N.; Cho, S.H.; Park, B.Y.; Hah, K.H.; Yu, L. H.; Lim, D.G.; Hwang, I.H.; Kim, D.H.; Lee, J.M.; Ahn, C.N.;
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A study was conducted to evaluate nutritional value for twenty-one pork muscles. Ten market-weight crossbred pigs (five gilts and five barrows) were used for evaluating proximate chemical composition, cholesterol, total iron, calorie and fatty acid contents. As preliminary analysis revealed no noticeable sex effect, pooled data from both sexes were used for the final analysis. M. rectus femoris had the highest moisture content, while m. latissimus dorsi was lowest in moisture content (p<0.05). Protein content was highest for m. longissimus dorsi and lowest for m. supraspinatus (p<0.05). The tensor fasciae and latissimus dorsi muscles contained the highest intramuscular fat (p<0.05), while rectus femoris, adductor and vastus lateralis were lowest in intramuscular fat content. When simple correlations between chemical values were computed for the pooled dataset from all muscles, intramuscular fat had significant (p<0.05) negative linear relationships with moisture (r = -0.85) and protein (r = -0.51) contents. Calorie levels were not significantly affected by fat content, while rectus femoris and latissimus dorsi muscles showed lowest and highest calorie contents, respectively (p<0.05). Polyunsaturated fatty acid content was highest (p<0.05) for both m. adductor and m. rectus femoris, while it was lowest for m. longissimus dorsi. Collectively, the current study identified a large amount of variation in nutritional characteristics between pork muscles, and the data can be used for the development of muscle-specific strategies to improve eating quality of meats and meat products.
Pork, Muscles;Nutritional Characteristics;
 Cited by
냉장저장 중 돼지 저지방 부위 근육들의 이화학적 특성 변화,성필남;조수현;김진형;김영태;박범영;이종문;김동훈;

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