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Comparison of Physicochemical Properties between Standard and Sow Pork
Korean J. Food Sci. An. 2018;38:1120-1130
Published online October 31, 2018;  https://doi.org/10.5851/kosfa.2018.e45
© 2018 Korean Society for Food Science of Animal Resources

Gye-Woong Kim and Hack-Youn Kim*

Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
Correspondence to: Hack-Youn Kim
Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
Tel: + 82-41-330-1241
Fax: +82-41-330-1249
E-mail: kimhy@kongju.ac.kr
Received August 7, 2018; Revised October 4, 2018; Accepted October 5, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
This study was conducted to investigate the dressing percentage and physicochemical characteristics, such as fatty acid composition, water holding capacity (WHC), shear force, meat color, cooking loss, and sensory evaluation, of experimental pork obtained from a total of 12 standard pigs and sows. The water content of tenderloin (73.38%) was the highest in standard pork (p<0.05). A statistically significant difference in crude protein content was shown between standard pork and sow pork (p<0.05). There were significant differences between standard pork and sow pork in shear forces of loin and tenderloin (p<0.01). There was a significant difference in WHC between standard pork and sow pork in loin, tenderloin, and hind legs (p<0.05). The CIE L* and CIE b* values of standard loin were significantly higher than those of sow loin (p<0.05). The CIE a* values of sow loin were significantly higher than those of standard loin (p<0.05). The contents of arachidonic acid for standard pork and sow pork were 0.33% and 0.84%, respectively (p<0.05). However, there was no difference in the total content of unsaturated fatty acid between the two groups. There were no significant differences between standard pork and sow pork after sensory evaluation, except for color and tenderness. The overall acceptability of standard pork was significantly higher than that of sow pork (p<0.05).
Keywords : sow pork, standard pork, physicochemical properties


October 2018, 38 (5)