한국축산식품학회:학술대회논문집 (Proceedings of the Korean Society for Food Science of Animal Resources Conference)

한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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Does Tenderness of Korean Native Pork is Related Fiber type?

  • Hwang, I.H. (National Livestock Research Institute) ;
  • Park, B.Y. (National Livestock Research Institute) ;
  • Cho, S.H. (National Livestock Research Institute) ;
  • Kim, J.H. (National Livestock Research Institute) ;
  • Kim, D.H. (National Livestock Research Institute) ;
  • Kim, Y.K. (National Livestock Research Institute) ;
  • Kim, M.J. (National Livestock Research Institute) ;
  • Lee, J.M. (National Livestock Research Institute)
  • 발행 : 2004.10.29
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초록

More a reddish color of KNBP was related to higher frequency of slower fiber type. Tender meat with a faster ageing rate for KNBP was coincided with a faster proteolytic rate, and likely a higher collagen solubility (data not shown). However, it is not confirmed whether the results were linked to the favorable pH/temperature window during rigor development, or fiber composition for tender meat.

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