Eom Jeong-Uk, Seo Jin-Kyu, Y Kang-Jin, Song Sumin, Kim Gap-Don, Yang Han-Sul
Division of Applied Life Science (BK21four), Gyeongsang National University, Jinju 52828, Korea.
Graduate School of International Agricultural Technology, Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea.
Food Sci Anim Resour. 2024 Jan;44(1):87-102. doi: 10.5851/kosfa.2023.e58. Epub 2024 Jan 1.
This study aims to compare the chemical composition, quality, and muscle fiber characteristics of cull sows and commercial pigs, investigating the effect of changes in muscle fiber characteristics on pork quality. The proximate composition, color, pH, water-holding capacity (drip loss and cooking loss), protein solubility, total collagen content, and muscle fiber characteristics of cull sows (n=20) and commercial pigs (n=20) pork were compared. No significant differences were found between cull sows and commercial pigs in terms of proximate composition, drip loss, protein solubility, or total collagen content of their meat (p<0.05). However, cull sow pork exhibited a red color and a higher pH (p<0.05). This appears to be the result of changes in muscle fiber number and area composition (p<0.05). Cull sow meat also displayed better water-holding capacity as evident in a smaller cooking loss (p<0.05), which may be related to an increase in muscle fiber cross-sectional area (p<0.05). In conclusion, muscle fiber composition influences the pork quality; cull sow pork retains more moisture when cooked, resulting in minimal physical loss during processing and can offer more processing suitability.
本研究旨在比较淘汰母猪和商品猪的化学成分、品质及肌纤维特性，探究肌纤维特性变化对猪肉品质的影响。比较了淘汰母猪（n = 20）和商品猪（n = 20）猪肉的近似成分、颜色、pH值、持水能力（滴水损失和蒸煮损失）、蛋白质溶解度、总胶原蛋白含量及肌纤维特性。在肉的近似成分、滴水损失、蛋白质溶解度或总胶原蛋白含量方面，淘汰母猪和商品猪之间未发现显著差异（p<0.05）。然而，淘汰母猪的猪肉颜色发红且pH值较高（p<0.05）。这似乎是肌纤维数量和面积组成变化的结果（p<0.05）。淘汰母猪的肉也表现出更好的持水能力，蒸煮损失较小即为明证（p<0.05），这可能与肌纤维横截面积增加有关（p<0.05）。总之，肌纤维组成会影响猪肉品质；淘汰母猪的猪肉在烹饪时保留更多水分，加工过程中的物理损失最小，且具有更高的加工适用性。
