제주산 돈육의 품질 및 조직학적 특성 분석

Abstract

The purposes of this study are to analyze meat quality of various varieties by main regions producing pork in our country and grasp the current condition of meat quality by varieties of pork produced in Jeju-do. Selected herds used 176 Jeju black pigs (JBP), 74 Jeju three-way cross hybrid (Landrace×Yorkshire×Duroc, LYD), 214 of Landrace (L), Yoksher (Y), Durok (D), two-way (Landrace×Yorkshire, LY) and three-way cross hybrid (LYD) in Ansung, Gyeonggi, 151 of Durok (D), Mesan (M) and Berksher (B), Yoksher (Y) in Kimpo, Gyeonggi, 20 three-way cross hybrid in Pyungtaek, Gyeonggi (LYD), 204 Berksher (B) in Namwon, Jeonnam and 45 three-way cross hybrid (LYD) in Jangsoo, Jeonnam as the published specimen. For the experimental items, carcass weight, back fat thickness, pH after death, meet color, sensory evaluation and histological characteristics were measured. The analysis of variance was fulfilled by SAS program (2001)'s General Linear Model. And, significance verification among the treatment averages was conducted by multiple range test of Duncan at the standard of significance 5%. The results, carcass weight and back fat thickness of porks produced in Jeju area showed the average standard. When early pH after death and pH 24 hours after death were measured, JBP and JLYD in Jeju showed metabolic rate after death witin the normal range. As the result to measure meat color, JBP and JLYD in Jeju showed high lightness (L*) and low red color (a*), so it is evaluated to show pale meat color. Therefore, it was analyzed to have some problem for pale-turing of meat color and reduction of external meet quality. But, in the yellow color (b*), all varieties of porks in Jeju area showed higher numerical value than porks in other areas. For the quantity of meet drip loss, lots of porks whose quantity of meet drip loss showed more than normal numerical value in case of JLYD, JBP produced in Jeju area and M and B produced in Kimpo area as well as the item of water retentivity was judged to have a problem. As the result of sensory evaluation, JBP and JLYD in Jeju area have good meet color, but they have little marbling. When seeing generally, in case of JBP, meet color is in high ranks and marbling is in low ranks. For the rate of muscle fiber number, the rate of red muscle fiber (TypeⅠ) showed high rate in JBP of Jeju area and in case of medium muscle fiber (TypeⅡA), JLYD and JBP in Jeju area showed the lowest rate (P < 0.05). The rate of white muscle fiber (TypeⅡB) number showed the rate in medium standard in case of JLYD and JBP in Jeju area. Also, as the result to measure the rate of area by muscle fiber, red muscle fiber (TypeⅠ) showed high standard in case of JBP in Jeju area and in case of the medium muscle fiber (TypeⅡA), JLYD and JBP in Jeju area showed the lowest rate of area. In case of white muscle fiber (TypeⅡB), JLYD in Jeju area showed the highest rate of area (P < 0.05) and there is no significant difference with JBP. In case of porks produced in Jeju, carcass weight was low, but the speed of body metabolism showed normal speed. But, in comparison with porks produced in other areas, the water retentivity was lower. If improving the water retentivity problems and raise the level of marbling, Jeju black pork will be developed to the competitive meat product.