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Ali M, Baek KH, Lee SY, Kim HC, Park JY, Jo C, Jung JH, Park HC, Nam KC. Comparative Meat Qualities of Boston Butt Muscles ( M. subscapularis) from Different Pig Breeds Available in Korean Market. Food Sci Anim Resour 2021; 41:71-84. [PMID: 33506218 PMCID: PMC7810401 DOI: 10.5851/kosfa.2020.e79] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 08/26/2020] [Accepted: 09/09/2020] [Indexed: 11/14/2022] Open
Abstract
This study aimed to determine the effects of breed on meat quality
characteristics of porcine Boston butt muscles (M.
subscapularis) from three different pig breeds:
Landrace×Yorkshire×Duroc (LYD), Berkshire, and Ibérico
available in Korean market. Ibérico showed significantly higher fat
content, yellowness (CIE b*), cooking loss, and lower shear force values than
LYD and Berkshire. Moreover, the contents of oleic acid (18:1) and palmitic acid
(16:0) were significantly higher in Ibérico breed, but stearic acid
(18:0) was higher in LYD. As linoleic acid (18:2) and arachidonic acid (20:4)
were higher in Berkshire sows as compared to the other breeds, atherogenicity
and thrombogenicity indexes were significantly lower in Berkshire sow.
Ibérico had lower the ω-6/ω-3 fatty acids ratio, and higher
taurine and free amino acids compared with the others. Ibérico also
showed significantly greater lipid oxidation, lower antioxidant capacity, and
higher hypoxanthine contents, whereas the Berkshire had higher
inosine-5’-monophosphate and lower K-index value as
compared to the Ibérico. The breed did not impart any significant effect
on the size and density of muscle fibers. Thus, quality characteristics of
Boston butt varied from breed to breed, and certain consumer preferences for
Ibérico can be explained, in part, by the unique quality characteristics
imparted by higher contents of intramuscular fat, oleic acid, and free amino
acids.
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Affiliation(s)
- Mahabbat Ali
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Ki Ho Baek
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
| | - Seong-Yun Lee
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Hyun Cheol Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
| | - Ji-Young Park
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea.,Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
| | | | | | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
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