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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.18.0965    [Accepted] Published online March 7, 2019.
Quality characteristics and flavor compounds of pork meat as a function of quality grade
Hoa Van Ba1, Hyun-Woo Seo1, Pil-Nam Seong1, Soo-Hyun Cho1, Sun-Moon Kang1, Yoon-Seok Kim1, Sung-Sil Moon2, Yong-Min Choi3, Hyoung Jin Kim1,*
1National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
2Sunjin Meat Research Center, Ansung 17532, Korea
3National Institute of Agricultural Sciences, RDA, Wanju 55365, Korea
Correspondence:  Hyoung Jin Kim,Email: hoasaudau_85@yahoo.com
Received: 21 December 2018   • Revised: 11 February 2019   • Accepted: 26 February 2019
Abstract
Objective
The present work aimed at evaluating the effects of carcass quality grade on the quality characteristics of pork meat according to Korean carcass quality grade system. Method: Pork carcasses with varying in quality grades (QG): 1+ (QG1+, n=10), 1 (QG1, n=10) and 2 (QG2, n=10), were used to evaluate the relationship between carcass quality grade and meat quality. The meat quality traits, fatty acid profiles, flavor compounds and sensory qualities were measured on the longissimus dorsi muscle samples of these carcasses.
Results
Pork meat of higher quality grade (GQ1+) presented significantly higher fat content (5.43%), C18:2n-6 level (19.03%) and total unsaturated fatty acids (UFA) content (62.72%). Also, the QG1+ meat was significantly higher in levels of classes of flavor compounds such as aldehydes, alcohols and hydrocarbons in comparison to those of the meat samples from the lower GQ groups. The sensory evaluation results (flavor, juiciness, tenderness and acceptability scores) of QG1+ meat was significantly higher than the QG1 and QG2 meats. The pork with lower QG (i.e., QG2) was found positively correlated to redness (r=0.987), C18:1n-9 level (r=1.000) but negatively correlated to the fat content (r=-0.949), and flavor (r=-0.870), juiciness (r=-0.861), tenderness (r=-0.862) and acceptability (r=-0.815) scores.
Conclusion
The pork with higher quality grade had higher fat content, total unsaturated fatty acids and better eating quality, thus producing pork with higher quality grades should be considered in order to satisfy the consumer’s expectation.
Keywords: Quality Grade; Meat Quality; Fatty Acid; Flavor Compound; Sensory Quality


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