제주재래흑돼지와 Landrace 교잡돈의 부위별 육질 특성
Pork Quality Characteristics of Different Parts from Crossbred(Jeju Native Pig × Landrace) Pigs
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초록
본 연구는 교잡돈의 출하일령은 약 200일 이고, 175두의 돼지를 도축하여 3개의 그룹(59 ~ 95kg,96 ~ 110kg, 111 ~ 148kg)으로 나누어, 등심, 상완세갈래근, 대퇴두갈래근, 반막모양근의 육질 특성을조사하였다. 콜라겐과 지방함량은 반막모양근, 대퇴두갈래근이 111 ~ 148kg 그룹에서 다름 그룹에 비해 낮은 함량을 나타내었으며(p<0.05), 단백질함량은 반막모양근, 대퇴두갈래근과 상완세갈래근이 111~ 148kg 그룹에서 다른 그룹에 비해 높은 함량을 나타내었다(p<0.05). 등심과 반막모양근의 명도는111 ~ 148kg 그룹에서 높게 나타내었으며(p<0.05), 적색도와 황색도는 유의적인 차이가 나타나지 않았다(p>0.05). pH는 등심에서 체중이 증가함에 따라 낮은 값을 나타냈었다(p<0.05). 가열감량은 등심, 반막모양근, 대퇴두갈래근, 상완세갈래근이 111 ~ 148kg 그룹에서 보다 59 ~ 95kg 그룹에서 낮게 나타났으며(p<0.05), 보수력은 반막모양근과 대퇴두갈래근에서 체중이 증가할수록 높게 나타났다(p<0.05). 전단력은 등심과 상완세갈래근에서 체중이 증가할수록 낮게 나타났다(p<0.05). 등심의 지방산 분석 결과는 96 ~ 110kg 그룹에서 oleic acid, MUFA, MUFA/SFA가 높았고(p<0.05), 111 ~ 148kg 그룹에서trans-vaccenic acid와 SFA가 높았지만(p<0.05), UFA는 낮았다(p<0.05).등심의 관능평가는 연도와 다즙성이 96 ~ 110kg 그룹에서 높은 점수를 받았다(p<0.05).
Abstract
The aim of this study develop a crossbred pigs(Jeju native pig ⨯ Landrace) to meet theKorean consumers’demand. Crossbred pigs(n=175) at the age of 200days, approximatelyclassified into three slaughter weight groups(59~95kg, 96~110kg and 111~148kg) were used toinvestigate the meat quality. The M. longissimus dorsi, M. triceps brachii, M. biceps femoris,and M. semimembranosus muscles from each carcass were chosen to investigate theaforementioned parameters. Collagen and fat contents of M. semimenbranosus, M. biceps femorismuscles and shoulder butt in 111 ~ 148kg group were lower than those in other groups(p<0.05). Protein contents of M. semimenbranosus, M. biceps femoris, and M. triceps brachiimuscles in the 111 ~ 148kg group were higher than that in the other remaining groups(p<0.05). CIE L* (lightness) values of M. longissimus dorsi and M. semimembranosus muscles in the 111 ~ 148kg group were higher than those in other groups(p<0.05). The pH value of M. longissimusdorsi muscle decreased as the carcass weight increased(p<0.05). Cooking loss of M. longissimusdorsi, M. semimenbranosus, M. biceps femoris, and M. triceps brachii muscles in the 59 ~ 95kggroup were lower than that of the other groups(p<0.05). Water holding capacity of M. semimenbranosus and M. biceps femoris muscles were increased with increasing carcassweight(p<0.05). Shear force of M. longissimus dorsi and M. triceps brachii muscles decreasedas the carcass weight increased(p<0.05). Oleic acid and MUFA(Monounsaturated fatty acid)contents, and MUFA/SFA(Saturated fatty acid) ratio of M. longissimus dorsi muscle in the 96 ~110kg group were higher than those in the other groups(p<0.05). The M. longissimus dorsimuscle of 96 ~ 110kg group contained higher trans-vaccenic acid and SFA contents, but lowerUFA(Unsaturated fatty acid) content(p<0.05). Tenderness and juiciness scores of M. longissimusdorsi muscle in the 96 ~ 110kg group were higher than those in the other groups(p<0.05).
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