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Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristicsopen accessComparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristics

Other Titles
Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristics
Authors
엄정욱서진규정강진송수민김갑돈양한술
Issue Date
Jan-2024
Publisher
한국축산식품학회
Keywords
cull sow; commercial pig; meat quality; cooking loss; muscle fiber characteristics
Citation
한국축산식품학회지, v.44, no.1, pp 87 - 102
Pages
16
Indexed
SCIE
KCI
Journal Title
한국축산식품학회지
Volume
44
Number
1
Start Page
87
End Page
102
URI
https://scholarworks.gnu.ac.kr/handle/sw.gnu/69661
DOI
10.5851/kosfa.2023.e58
ISSN
2636-0772
2636-0780
Abstract
This study aims to compare the chemical composition, quality, and muscle fiber characteristics of cull sows and commercial pigs, investigating the effect of changes in muscle fiber characteristics on pork quality. The proximate composition, color, pH, water-holding capacity (drip loss and cooking loss), protein solubility, total collagen content, and muscle fiber characteristics of cull sows (n=20) and commercial pigs (n=20) pork were compared. No significant differences were found between cull sows and commercial pigs in terms of proximate composition, drip loss, protein solubility, or total collagen content of their meat (p<0.05). However, cull sow pork exhibited a red color and a higher pH (p<0.05). This appears to be the result of changes in muscle fiber number and area composition (p<0.05). Cull sow meat also displayed better water-holding capacity as evident in a smaller cooking loss (p<0.05), which may be related to an increase in muscle fiber cross-sectional area (p<0.05). In conclusion, muscle fiber composition influences the pork quality; cull sow pork retains more moisture when cooked, resulting in minimal physical loss during processing and can offer more processing suitability.
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