Effect of pig breed and processing stage on the physicochemical properties of dry-cured loin

Jin-Kyu Seo¹, Jonghyun Ko¹, Junyoung Park¹, Jeong-Uk Eom¹, Han-Sul Yang¹^,²^,^*

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¹Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju 52828, Korea.

²Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea.

^*Corresponding Author: Han-Sul Yang, Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju 52828, Korea. Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea. E-mail: hsyang@gnu.ac.kr.

© Copyright 2021 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 (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.

Received: Dec 24, 2020 ; Revised: Jan 26, 2021 ; Accepted: Feb 10, 2021

Published Online: Feb 16, 2021

Abstract

This study investigated the effect of pig breeds on the quality characteristics of dry-cured loins according to the processing stage. Physicochemical properties of 20 dry-cured processed loins with the different pig breeds (Berkshire vs Landrace × Yorkshire × Duroc (LYD; n=10)) and different processing stages (raw, curing, dry-ripened 15 day and 30 day) were analyzed. The pig breed influenced moisture content and pH with values of 59% and 53%, and 6.17 and 5.94, for Berkshire and LYD, respectively, at day 30. Dry-cured loins made with Berkshire showed higher hardness and lower cohesiveness than that of the LYD (p<0.05). Redness and yellowness were higher for Berkshire than LYD (p<0.05). Lipid oxidation and lightness did not affect by pig breed during processing stages (p>0.05). However, sulfhydryl content was significantly higher in Berkshire compared to the LYD after dry-ripened for 15 days (p<0.05). The concentration of total free amino acids and fatty acids was higher for Berkshire during all processing stages (p<0.05). Berkshire may be better quality due to its high moisture content and pH compared to the LYD.

Keywords: Pig breed; Processing stage; Dry-cured loin; Oxidative phenomena; Physicochemical properties