Color and Water Holding Capacity of PSE, RSE, RFN and DFD Pork

PSE, RSE, RFN, DFD 돈육의 육색과 보수력에 관한 연구

  • 김천제 (건국대학교 동물자원연구센터) ;
  • 박홍양 (건국대학교 동물자원연구센터) ;
  • 정영철 (정P&C연구소) ;
  • 강종옥 (단국대학교 동물자원학과) ;
  • 이창현 (건국대학교 동물자원연구센터) ;
  • 이의수 (건국대학교 동물자원연구센터)
  • Published : 1997.12.01


This study was carried out to investigate the meat color and water holding capacity (WHC) characteristics of PSE, RSE (reddish-pink, soft, exudative), RFN (reddish-pink, firm, non-exudative) and DFD pork quality, also the relationship of lightness $(L^*-value)$ and WHC to drip loss were examined. When WHC in M. longissimus dorsi muscle by filter paper press method was measured at 45 min postmortem (45 min p.m.), DFD meat indicated the highest WHC, RSE and RFN pork were significantly different (p<0.05). WHC measured at 24 hr postmortem were not significantly different between RSE and RFN pork (p.0.05). Drip loss (%) were significantly different among the four quality group, but cooking loss (%) of PSE, RSE and RFN pork were not significantly different, except DFD. PSE pork indicated the lowest salt soluble protein solubility. The correlation between drip loss and $L^*-value$ was r=0.61, drip loss increased with increasing $L^*-value$. Also drip loss were moderately correlated with $WHC_{4.5\;min\;p.m.}$ (r=-0.47), with $WHC_{24\;hr\;p.m.}$ (r=-0.52). When drip loss was predictable from $L^*-value$ and WHC, $L^*-value$ was superior to evaluation by WHC.


pork quality;RSE;RFN;WHC;drip loss;$L^*-value$