Effects of the Decreased Carcass Grade of Finishing Pigs due to Increasing Market Weight on Carcass Quality Traits and Physicochemical and Sensory Quality Characteristics of the Loin and Belly
2013
Park, B.C., Sunjin Co., Ltd., Seoul, Republic of Korea | Ha, D.M., Gyeongnam National University, Jinju, Republic of Korea | Park, M.J., Gyeongnam National University, Jinju, Republic of Korea | Jin, S.K., Gyeongnam National University, Jinju, Republic of Korea | Park, J.H., Gyeongnam National University, Jinju, Republic of Korea | Lee, C.Y., Gyeongnam National University, Jinju, Republic of Korea
The present study was undertaken to investigate the effects of the decreased carcass grade due to overweight on meat quality traits of the loin and belly. Out of 500 carcasses from 85- to 150-kg market pigs, seven average-size 1+A carcasses, seven 1A and twelve 1B carcasses almost weighing the upper limits allowed for the A(95kg) and B(99kg) grades, respectively, and 12 1B carcasses weighing 100kg or greater were selected for the present study. Marbling score was greater in the 1+A grade than in any other grade, whereas color and textural properties of the muscle and fat of the carcass did not differ among the four carcass grades. Physicochemical characteristics of the loin including the color, pH, chemical composition, and others pertaining to the textural properties changed minimally with decreasing carcass grade. Off-odor of the fresh loin and belly was not influenced by the carcass grade whereas dripping was lowest in the 1+A grade; color and marbling were not influenced or minimally influenced by the carcass grade. Overall acceptability of the fresh primals, however, did not differ among the carcass grades. In cooked loin and belly, a trend of decreased taste and acceptability with decreasing carcass grade was evident, albeitat a low slope, with a significant difference detected between 1+A and 2C grades. In conclusion, the decreased pig carcass grade due to overweight is accompanied by a slightly decreased meat quality, suggesting that the yield grade of pig carcass is also somewhat reflective of meat quality.
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