Comparative meat qualities of Boston butt muscles (M. subscapularis) from different pig breeds available in Korean market

Mahabbat Ali1, Ki Ho Baek2, Seong-Yun Lee1, Hyun Cheol Kim2, Ji-Young Park1, Cheorun Jo2, Jong-Hyun Jung3, Hwa Chun Park4, Ki-Chang Nam1,*
Author Information & Copyright
1Sunchon National University, Suncheon 57922, Korea.
2Seoul National University, Seoul 02553, Korea.
3Jung P&C Institute, Inc., Yongin 16950, Korea.
4Dasan Genetics, Namwon 55716, Korea.
*Corresponding Author: Ki-Chang Nam, Sunchon National University, Suncheon 57922, Korea, Republic of. E-mail:

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jul 07, 2020 ; Revised: Aug 26, 2020 ; Accepted: Sep 09, 2020

Published Online: Sep 16, 2020


This study aimed to determine the effects of breed on meat quality characteristics of porcine Boston butt muscles (M. subscapularis) from three different pig breeds: LYD (Landrace×Yorkshire×Duroc), Berkshire, and Ibérico available in Korean market. Ibérico showed significantly higher fat content, yellowness (CIE b*), cooking loss, and lower shear force values than LYD and Berkshire. Moreover, the contents of oleic acid (18:1) and palmitic acid (16:0) were significantly higher in Ibérico breed, but stearic acid (18:0) was higher in LYD. As linoleic acid (18:2) and arachidonic acid (20:4) were higher in Berkshire sows as compared to the other breeds, atherogenicity and thrombogenicity indexes were significantly lower in Berkshire sow. Ibérico had lower the ω-6/ω-3 fatty acids ratio, and higher taurine and free amino acids compared with the others. Ibérico also showed significantly greater lipid oxidation, lower antioxidant capacity, and higher hypoxanthine contents, whereas the Berkshire had higher inosine-5'-monophosphate and lower K-index value as compared to the Ibérico. The breed did not impart any significant effect on the size and density of muscle fibers. The quality characteristics of Boston butt varied from breed to breed, and certain consumer preferences for Ibérico can be explained, in part, by the unique quality characteristics imparted by higher contents of intramuscular fat, oleic acid, and free amino acids.

Keywords: breed; M. subscapularis; oleic acid; free amino acid; nucleotides

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The name of the journal has been changed from Korean Journal for Food Science of Animal Resources to Food Science of Animal Resources from January 2019.

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