버크셔 계통조성돈의 육질 특성비교

• 발행기관: 한국축산식품학회
• 저자명: 박범영 조수현 김진형 성필남 강근호 정다운 김철욱 박화춘 정종현 최종순 김동훈
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제30권 제5호, 867~871쪽, 전체 5쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2010.10.31

영문 초록

Objective of this study was to develop a Korean Berkshire line produced using organized management techniques. A total of 448 pigs divided into five line groups were slaughtered and analyzed for their meat quality. pH45 values were significantly higher in lines 1~4 (pH 6.08). However, pH24 values were lower in line 1 (pH 5.69) and line 3 (pH 5.65) (p0.05). Therefore, line 5 was selected as the growth type, whereas line 4 was selected as the Korean Berkshire line that produced pork significantly higher in pH and significantly lower in meat color (lightness), drip loss, and WBS.

키워드

Berkshire pH water holding capacity meat color meat quality