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Comparison among meat quality classes according to the criteria of post-mortem pH(24hr) drip loss and color in Berkshire pigs

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dc.contributor.authorKim, Tae Wan-
dc.contributor.authorKim, Il-Suk-
dc.contributor.authorHa, Jeongim-
dc.contributor.authorKwon, Seul Gi-
dc.contributor.authorHwang, Jung Hye-
dc.contributor.authorPark, Da Hye-
dc.contributor.authorKang, Deok Gyeong-
dc.contributor.authorKim, Sam Woong-
dc.contributor.authorKim, Chul Wook-
dc.date.accessioned2022-12-26T18:50:03Z-
dc.date.available2022-12-26T18:50:03Z-
dc.date.created2022-12-13-
dc.date.issued2017-02-
dc.identifier.issn0367-6722-
dc.identifier.urihttps://scholarworks.bwise.kr/gnu/handle/sw.gnu/13897-
dc.description.abstractThis 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.language영어-
dc.language.isoen-
dc.publisherAGRICULTURAL RESEARCH COMMUNICATION CENTRE-
dc.subjectPORK QUALITY-
dc.subjectCOOKED HAM-
dc.subjectMUSCLE-
dc.titleComparison among meat quality classes according to the criteria of post-mortem pH(24hr) drip loss and color in Berkshire pigs-
dc.typeArticle-
dc.contributor.affiliatedAuthorKim, Il-Suk-
dc.identifier.doi10.18805/ijar.10992-
dc.identifier.scopusid2-s2.0-85021196742-
dc.identifier.wosid000394071400036-
dc.identifier.bibliographicCitationINDIAN JOURNAL OF ANIMAL RESEARCH, v.51, no.1, pp.182 - 186-
dc.relation.isPartOfINDIAN JOURNAL OF ANIMAL RESEARCH-
dc.citation.titleINDIAN JOURNAL OF ANIMAL RESEARCH-
dc.citation.volume51-
dc.citation.number1-
dc.citation.startPage182-
dc.citation.endPage186-
dc.type.rimsART-
dc.type.docTypeArticle-
dc.description.journalClass1-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.relation.journalResearchAreaAgriculture-
dc.relation.journalWebOfScienceCategoryAgriculture, Dairy & Animal Science-
dc.subject.keywordPlusPORK QUALITY-
dc.subject.keywordPlusCOOKED HAM-
dc.subject.keywordPlusMUSCLE-
dc.subject.keywordAuthorDrip loss-
dc.subject.keywordAuthorMeat color-
dc.subject.keywordAuthorMeat quality class-
dc.subject.keywordAuthorPigs-
dc.subject.keywordAuthorPost-mortem pH-
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