전기 및 CO2 실신에 따른 돈육의 PSE 발생률 비교
Effect of Electrical and CO2 Stunning Methods on Incidence of PSE Pork
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초록
본 연구는 국내 돼지 도축 작업장에서 이용되고 있는 돼지의 실신방법에 따른 PSE 발생률을 구명하여 돼지고기 품질개선에 기초자료로 활용하고자 수행하였다.공시축의 도체 특성과 품질특성을 비교한 결과로서 도체중은 정상육이 74.6kg으로 중증 및 경증 PSE육의 각각 76.9 및 77.0kg에 비하여 유의적으로 낮은 결과를 보였다. 등지방층 두께에 있어서도 정상육이 16.2mm로 PSE육 17.1, 17.3에 비하여 얇았다(p<0.05). 근내지방도는 정상육이 2.1로서 경증 PSE 1.6, 중증 PSE 1.4에 비하여 유의적으로 높았다. 전살 전압별 PSE 발생률을 조사한 결과 전살전압이 220V인 경우 PSE 발생률이 12.3%, 240V 17.41%, 250V 24.91%, 430V 43.12%을 보여 전살전압이 높아질수록 PSE 돈육의 발생률이 증가하는 경향을 보였다. 실신방법에 따른 PSE 발생률을 구명하기 위하여, 동일한 작업조건에서 실신방법만 달리하여 비교한 결과 고전압 전살(500V)의 경우 PSE 돈육 발생률이 72.86% 이였으나, CO2 실신의 경우는 39.28%로 CO2 실신에 의하여 33%의 PSE 감소 효과를 가져 왔다. 본 연구결과 돼지고기의 품질은 실신방법과 실신전압에 의하여 차이가 발생함으로 CO2 실신방법과 저전압 실신을 선택하는 것이 돼지고기 품질개선에 효과적일 것으로 판단되었다.
Abstract
The objective of this study was to investigate the incidence of PSE pork depending on different stunning conditions at slaughterhouse. The carcass weights were significantly lower in the normal pork(74.6kg) than those in the severe PSE pork(76.9kg) and light PSE pork(77.0kg). The groups of PSE pork showing the light or the severe PSE sign had significantly lower backfat thickness and intramuscular fat contents when compared to the normal pork(p<0.05). The incidences of PSE pork significantly increased with the increase of the electrical stunning voltages such that they were 12.3% with 220V of stunning voltage, 17.41% with 240V of stunning voltage, 24.91% with 250V of stunning voltage and 43.12% with 430V of stunning voltage. On the other hand, the incidence of PSE pork was significantly lower in CO2 stunning(33%) than high-voltage stunning(500V, 72.96%) when they were slaughtered with the same slaughtering condition except the stunning method. The CO2 stunning method was very effective to reduce the incidence of PSE pork. Therefore, the result from this study suggested that the stunning methods had a significant effect on the incidence of PSE pork. Also, the low-voltage stunning and CO2 stunning methods were highly recommended to control and maintain the pork quality.
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