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ISSN : 1225-2964(Print)
ISSN : 2287-3317(Online)
Annals of Animal Resource Sciences Vol.16 No.1 pp.60-68

지방 첨가량에 따른 세절 재래돈육과 개량돈육의 품질비교

이성기*, 주명규1), 김용선2), 강선문, 강창기
강원대학교 축산식품과학과, 주식회사 하림1), 강원대학교 동물자원공동연구소2)

Effect of Fat Content on the Quality Comparison of Ground Korean Native Black Pork and Modern Genotype Pork

Sung Ki Lee*, Myung-Kyu Ju1), Yong Sun Kim2), Sun Moon Kang, Chang-Gie Kang
Department of Food Science and Technology in Animal Resources, Kangwon National University
Harim Co., LTD, Livestock Bureau1)
Institute of Animal Resources, Kangwon National University2)


This study was carry out to investigate the quality comparison of ground Korean native black porkcompared with modern genotype pork by different fat addition. The Korean native black pig and moderngenotype pig were slaughtered at 75 kg and 105 kg of live weight, and for 240 days and 210 days of feedingperiods, respectively. The ground lean pork (M. semimembranosus) mixed with ground fat (10, 20 and 30%,respectively) was stored for 9 days at 4℃. The crude fat increased as fat content increased. The pH of twoporks increased significantly during storage. It was lower the Korean native black pork during storage thanmodern genotype pork. The WHC (water-holding capacity) of Korean native black pork was higher thanmodern genotype pork. The Korean native black pork maintained black reddish color because it had lowerCIE L* value and higher CIE a* value than the modern genotype pork. CIE L, b*, C* and h values increasedwith increasing fat content in two samples but all CIE color values decreased during storage. TBARS(2-thiobarbituric acid reactive substances), POV (peroxide value) and FOX (ferrous oxidation-xylenol orange)of ground pork during storage were increased as fat content increased. Lipid oxidation of Korean nativeblack pork occurred more rapidly than modern genotype pig. The Korean native black pork tended tocontain more saturated fatty acids compared with the modern genotype pork. Especially, stearic acid andtotal SFA (saturated fatty acid) content had significantly higher in Korean native black pork (p<0.05).