Comparison among meat quality classes according to the criteria of post-mortem pH(24hr) drip loss and color in Berkshire pigs
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Kim, Tae Wan | - |
dc.contributor.author | Kim, Il-Suk | - |
dc.contributor.author | Ha, Jeongim | - |
dc.contributor.author | Kwon, Seul Gi | - |
dc.contributor.author | Hwang, Jung Hye | - |
dc.contributor.author | Park, Da Hye | - |
dc.contributor.author | Kang, Deok Gyeong | - |
dc.contributor.author | Kim, Sam Woong | - |
dc.contributor.author | Kim, Chul Wook | - |
dc.date.accessioned | 2022-12-26T18:50:03Z | - |
dc.date.available | 2022-12-26T18:50:03Z | - |
dc.date.created | 2022-12-13 | - |
dc.date.issued | 2017-02 | - |
dc.identifier.issn | 0367-6722 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gnu/handle/sw.gnu/13897 | - |
dc.description.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. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | AGRICULTURAL RESEARCH COMMUNICATION CENTRE | - |
dc.subject | PORK QUALITY | - |
dc.subject | COOKED HAM | - |
dc.subject | MUSCLE | - |
dc.title | Comparison among meat quality classes according to the criteria of post-mortem pH(24hr) drip loss and color in Berkshire pigs | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Kim, Il-Suk | - |
dc.identifier.doi | 10.18805/ijar.10992 | - |
dc.identifier.scopusid | 2-s2.0-85021196742 | - |
dc.identifier.wosid | 000394071400036 | - |
dc.identifier.bibliographicCitation | INDIAN JOURNAL OF ANIMAL RESEARCH, v.51, no.1, pp.182 - 186 | - |
dc.relation.isPartOf | INDIAN JOURNAL OF ANIMAL RESEARCH | - |
dc.citation.title | INDIAN JOURNAL OF ANIMAL RESEARCH | - |
dc.citation.volume | 51 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 182 | - |
dc.citation.endPage | 186 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Agriculture | - |
dc.relation.journalWebOfScienceCategory | Agriculture, Dairy & Animal Science | - |
dc.subject.keywordPlus | PORK QUALITY | - |
dc.subject.keywordPlus | COOKED HAM | - |
dc.subject.keywordPlus | MUSCLE | - |
dc.subject.keywordAuthor | Drip loss | - |
dc.subject.keywordAuthor | Meat color | - |
dc.subject.keywordAuthor | Meat quality class | - |
dc.subject.keywordAuthor | Pigs | - |
dc.subject.keywordAuthor | Post-mortem pH | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
Gyeongsang National University Central Library, 501, Jinju-daero, Jinju-si, Gyeongsangnam-do, 52828, Republic of Korea+82-55-772-0533
COPYRIGHT 2022 GYEONGSANG NATIONAL UNIVERSITY LIBRARY. ALL RIGHTS RESERVED.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.