Comparison of quality characteristics of Korean native black pork and modern genotype pork during refrigerated storage after thawing

초록

This study was carried out to compare the quality characteristics of Korean native black pork (KNP) and modern genotype pork (MGP) during refrigerated storage after thawing. M longissimus from 5 Korean native black barrows of 65.3 kg and 5 modern genotype barrows (Landrace x Yorkshire x Duroc) of 114.3 kg were frozen at -80 degrees C for I month and stored at 2 +/- 0.3 degrees C for 7 days. The carcass weight and dressing percentage was significantly lower in pork from Korean native black pigs than modern genotype pigs (p<0.05). The crude fat and sensory quality were significantly higher in KNP than in IVIGP (p<0.05), and moisture, myristic acid, gamma-linolenic acid, linolenic acid, and cis-5,8,11,14,17-eicosapentaenoic acid levels were significantly lower in KNP (p<0.05). The pH value was significantly higher in KNP than in MGP after 5 days of storage (p<0.05). Drip loss was significantly lower in KNP than in MGP during storage (p<0.05). The TBARS value was significantly higher in KNP than in MGP after 5 days of storage (p<0.05). Overall, KNP had lower moisture and unsaturated fatty acid levels relative to MGP and showed less oxidative stability during storage, however it had higher crude fat content, water-holding capacity, sensory quality and color stability than MGP.

키워드