Relationship of Carcass Weight to Muscle Fiber Characteristics and Pork Quality of Crossbred (Korean Native Black Pig x Landrace) F-2 Pigs
- Authors
- Kim, Gap-Don; Kim, Byeong-Woo; Jeong, Jin-Yeon; Hur, Sun-Jin; Cho, In-Chul; Lim, Hyun-Tae; Joo, Seon-Tea
- Issue Date
- Feb-2013
- Publisher
- SPRINGER
- Keywords
- Carcass weight; Muscle fiber characteristics; Pork quality
- Citation
- FOOD AND BIOPROCESS TECHNOLOGY, v.6, no.2, pp 522 - 529
- Pages
- 8
- Journal Title
- FOOD AND BIOPROCESS TECHNOLOGY
- Volume
- 6
- Number
- 2
- Start Page
- 522
- End Page
- 529
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/67731
- DOI
- 10.1007/s11947-011-0724-2
- ISSN
- 1935-5130
1935-5149
- Abstract
- A total of 168 carcasses of crossbred (Korean native black pig x Landrace) F-2 pigs were divided into four carcass weight groups (A, 70-79 kg; B, 80-89 kg; C, 90-99 kg; D, 100-109 kg). The influence of carcass weight on muscle fiber characteristics and meat quality traits of pork, from the longissimus dorsi, were investigated. Carcass traits such as loin-eye area and back-fat thickness were found to increase with increasing carcass weight. Fat content, sarcomere length, drip loss, and meat color values (L*, a*, and b*) also increased with increasing carcass weight. However, moisture content and Warner-Bratzler shear force decreased with increasing carcass weight. A decrease in the compositions of type I and IIA fibers and an increase in the composition of type IIB fibers were observed with increasing carcass weight. The heavier carcasses showed type I and IIB fibers of bigger size and a smaller size of type IIA fibers. Fiber number percentage and the diameter of type IIB showed a significant positive correlation with carcass weight, fat content, and lightness (p < 0.05). Fiber diameter of type IIB was positively correlated with loin-eye area, but was negatively correlated with moisture content. However, muscle fiber characteristics had no correlation with back-fat thickness, ultimate pH, Warner-Bratzler shear force, and b* value. In conclusion, crossbred pig which has of high composition and size of type IIB has high lightness (L* value) and water-holding capacity (drip loss). Therefore, excessively high weight of carcass has influence on pale and exudative properties in pig because of muscle fiber characteristics, especially type IIB fiber.
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