Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Effects of the Decreased Carcass Grade of Finishing Pigs due to Increasing Market Weight on Carcass Quality Traits and Physicochemical and Sensory Quality Characteristics of the Loin and Belly

비육돈의 출하체중 증가로 인한 도체등급 저하가 도체의 품질 특성, 등심 및 삼겹살의 이화학적 특성과 관능 품질 특성에 미치는 영향

  • Park, Byung-Chul (Sunjin Co., Ltd.) ;
  • Ha, Duck-Min (Regional Animal Industry Center, Gyeongnam National University of Science and Technology) ;
  • Park, Man Jong (Regional Animal Industry Center, Gyeongnam National University of Science and Technology) ;
  • Jin, Sang-Keun (Regional Animal Industry Center, Gyeongnam National University of Science and Technology) ;
  • Park, Jae Hong (Swine Science & Technology Center, Gyeongnam National University of Science and Technology) ;
  • Lee, C. Young (Regional Animal Industry Center, Gyeongnam National University of Science and Technology)
  • 박병철 ((주)선진) ;
  • 하덕민 (경남과학기술대학교, 동물생명산업센터) ;
  • 박만종 (경남과학기술대학교, 동물생명산업센터) ;
  • 진상근 (경남과학기술대학교, 동물생명산업센터) ;
  • 박재홍 (경남과학기술대학교, 양돈과학기술센터) ;
  • 이철영 (경남과학기술대학교, 동물생명산업센터)
  • Received : 2013.05.17
  • Accepted : 2013.06.24
  • Published : 2013.06.30
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Abstract

The present study was undertaken to investigate the effects of the decreased carcass grade due to overweight on meat quality traits of the loin and belly. Out of 500 carcasses from 85- to 150-kg market pigs, seven average-size $1^+A$ carcasses, seven 1A and twelve 1B carcasses almost weighing the upper limits allowed for the A (95 kg) and B (99 kg) grades, respectively, and 12 1B carcasses weighing 100 kg or greater were selected for the present study. Marbling score was greater in the $1^+A$ grade than in any other grade, whereas color and textural properties of the muscle and fat of the carcass did not differ among the four carcass grades. Physicochemical characteristics of the loin including the color, pH, chemical composition, and others pertaining to the textural properties changed minimally with decreasing carcass grade. Off-odor of the fresh loin and belly was not influenced by the carcass grade whereas dripping was lowest in the $1^+A$ grade; color and marbling were not influenced or minimally influenced by the carcass grade. Overall acceptability of the fresh primals, however, did not differ among the carcass grades. In cooked loin and belly, a trend of decreased taste and acceptability with decreasing carcass grade was evident, albeitat a low slope, with a significant difference detected between $1^+A$ and 2C grades. In conclusion, the decreased pig carcass grade due to overweight is accompanied by a slightly decreased meat quality, suggesting that the yield grade of pig carcass is also somewhat reflective of meat quality.

본 연구는 과중량으로 인해 강등된 도체등급이 등심과 삼겹살의 육질 특성에 미치는 영향을 조사하기 위해 수행되었다. 85~150 kg 범위의 500두 출하돈의 도체로부터 평균 크기의 $1^+A$ 등급 도체 7개, A 등급 도체의 상한중량(95 kg)에 근접한 1A 등급 도체 7개, B 등급 도체의 상한중량(99 kg)에 근접한 1B 등급 도체 12개 및 100 kg 이상의 2C 등급 도체 각각 12개를 본 연구의 공시도체로 선발하였다. 근내지방도는 $1^+A$ 등급 도체가 다른 세 등급 도체보다 높았지만 근육과 지방의 색깔 및 조직감 관련 특성은 네 개의 도체등급간 차이가 없었다. 등심의 색깔, pH, 화학적 조성 및 조직감 관련 품질 특성은 도체등급 저하로 인해 단지 최소 수준만 변하였다. 등심 및 삼겹살 신선육에 대한 관능검사에서 이취는 도체등급의 영향을 받지 않았고, 수분삼출도는 $1^+A$ 등급 도체가 가장 낮았으며, 색깔과 근내지방도는 도체등급의 영향을 받지 않거나 최소한의 영향을 받았다. 그러나 이들 부위 신선육의 기호도는 도체등급간 차이가 없었다. 등심과 삼겹살 가열육에서는 맛과 기호도가 비록 구배는 낮았지만 도체등급이 저하될수록 저하되는 경향을 보였고 적어도 $1^+A$와 2C 등급간에는 유의적인 차이가 있었다. 결론적으로 과중량으로 인해 등급이 저하된 돼지 도체는 육질 또한 약간 저하되었는데 이는 즉 돼지 도체의 규격등급이 어느 정도는 육질도 반영함을 시사한다.

Keywords

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