Comparison among meat quality classes according to the criteria of post-mortem pH(24hr) drip loss and color in Berkshire pigs
- Authors
- Kim, Tae Wan; Kim, Il-Suk; Ha, Jeongim; Kwon, Seul Gi; Hwang, Jung Hye; Park, Da Hye; Kang, Deok Gyeong; Kim, Sam Woong; Kim, Chul Wook
- Issue Date
- Feb-2017
- Publisher
- AGRICULTURAL RESEARCH COMMUNICATION CENTRE
- Keywords
- Drip loss; Meat color; Meat quality class; Pigs; Post-mortem pH
- Citation
- INDIAN JOURNAL OF ANIMAL RESEARCH, v.51, no.1, pp.182 - 186
- Indexed
- SCIE
SCOPUS
- Journal Title
- INDIAN JOURNAL OF ANIMAL RESEARCH
- Volume
- 51
- Number
- 1
- Start Page
- 182
- End Page
- 186
- URI
- https://scholarworks.bwise.kr/gnu/handle/sw.gnu/13897
- DOI
- 10.18805/ijar.10992
- ISSN
- 0367-6722
- Abstract
- This study was performed to analyze the difference between the meat properties classified into 5 ranges depending on Berkshire meat quality traits. Post-mortem pH(24hr) was positively correlated with water holding capacity, but negatively correlated with meat color, protein content, drip loss, and cooking loss. Berkshire gilt was discovered by higher population of RFN (reddish pink, firm, non-exudative), a normal meat class when compared to barrow, whereas DFD (dark, firm, and dry) was not detected and PSE (pale, soft and floppy, exudative) and RSE (reddish pink, soft and floppy, exudative) were found by a low number of individuals. It was assumed that Berkshire gilt is less susceptible to stress when compared with barrow. Therefore, from the results of this study, we suggest that Berkshire gilt is high possibility for production of good meat due to a forming ability for better meat quality than that of Berkshire barrow.
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