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ISSN : 1225-2964(Print)
ISSN : 2287-3317(Online)
Annals of Animal Resource Sciences Vol.30 No.4 pp.165-171

Influences of Gender on Meat Quality, Electronic Tongue Measurements and Sensory Characteristics of Pork Loin

Eun-Yeong Lee1,Se-Jin Lee1,Young-Hwa Hwang3,Hyun-Jung Kang4,Seon-Tea Joo2,3*
1GraduateStudent, 2Professor, Division ofAppliedLifeScience(BK21+), GyeongsangNational University, Jinju 52852, Korea
3ResearchProfessor, InstituteofAgriculture&LifeScience, GyeongsangNational University, Jinju52852, Korea
4Researcher, DodramFoodCo. Ltd., Seongnam13215, Korea
*Corresponding author: Seon-Tea Joo, Department of Animal Science, College of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea. Tel: +82-55-772-1943, E-mail:


The objective of this study was to investigate the effects of gender on meat quality traits and sensory characteristics of pork loin. A total of 90 pork carcasses (180 days old, 45 barrows and 45 gilts, each gender group was consisted of fifteen 1+, 1 and 2 carcass grades) were selected and loin cuts were excised to investigate meat quality, electronic tongue measures and sensory panel test. There were significant differences in drip loss (1.66% vs 1.21%), released water (12.19% vs 10.68%) and cooking loss (23.67% vs 21.04%) between loins from barrow and gilt (p<0.05). However, no significant differences in meat color (CIE L* a* b*) and shear force were observed between gender groups (p>0.05). Umami and richness values of barrow were significantly higher than those of gilt, while barrow had significantly lower sourness value compared to gilt (p<0.05). On the sensory evaluation, barrow scored higher in flavor, juiciness and tenderness both, and as a result, barrow (5.51 points) also scored significantly higher than gilt (4.86 points). These results suggest that the umami intensity and sensory taste of barrow loin are superior to gilt loin due to its high water-holding capacity.

돼지의 성이 등심의 육질, 전자혀 측정치 및 관능적 맛 특성에 미치는 영향

경상대학교 응용생명과학부(BK21+) 대학원생1, 교수2; 경상대학교 농업생명과학연구원 연구교수3; ㈜도드람푸드 연구원4