Journal
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES
Volume 29, Issue 6, Pages 685-694Publisher
KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
DOI: 10.5851/kosfa.2009.29.6.685
Keywords
pig; pH; intramuscular fat content; fatty acid; sensory traits
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Funding
- Rural Development Administration
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The aim of the present study was to evaluate the variation ill ultimate pH of commercial populations of pure-breed (Landrace, Duroc and Yorkshire) pig's longissimus muscles and their effect on objective meat quality traits and sensory characteristics. Fifty boars were sampled from 184 pigs, which were reared at three breeding farms and slaughtered at a commercial abattoir. The selection was determined based on ultimate pH, and animals were segregated into three groups: low pH (pH <= 5.5, n=13), medium pH (pH 5.5 to 5.61 n=18) and high pH (pH >= 5.6, n=16). The breeds had no significant effects; however, pigs with a higher ultimate pH had significantly (p<0.05) higher intramuscular fat content, lower level of polyunsaturated fatty acids, lower level of lipid oxidation and higher eating quality compared to those with lower ultimate pH. As the ultimate pH increased, the relative proportion of C14:0, C16:0 and C18:1 increased while C18:2n6 and C20:4n6 decreased. The present study demonstrates that the economic value of pigs can be characterized by the ultimate pH and/or intramuscular fat content. However, these results do not necessarily indicate that a high ultimate pH directly corresponds to high intramuscular fat content and vice versa.
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