돈육 등심의 육색과 보수력 측정치 사이의 상관관계에 관한 연구

Abstract

The objective of this study was to investigate the relationship between measurements of color and water-holding capacity (WHC) in pork loin. A total of 419 pork loins were sampled from crossbred(Landrace×Jeju native black pig) F2 pigs at a commercial slaughter house. Meat color measurements(CIE L*, a*, b*), chroma(C*) and hue angle(h) were measured with the Minolta Chromameter and WHC was measured by filter paper fluid, drip loss and cooking loss. Also pH, moisture content and crude fat content were measured at 24 hr postmortem. CIE L*, b* and h values had positive correlation with drip loss(r=0.52, 0.42), but CIE a* and C* values were not related to drip loss. Results showed that CIE L*, b*, and h color system was better than CIE L*, a*, b* color system to predict WHC, especially drip loss. pH was negatively correlated to drip loss(－0.42) and CIE L* (－0.67). Although CIE L* and pH were correlated to drip loss, the accuracy of their estimates for drip loss was 27% and 17%, respectively. Consequently, it was confirmed that meat color and WHC were not perfectly related and suggested that CIE L*, b*, and h color space should not be used independently to predict WHC of pork loin.