Indian Journal of Animal Research

  • Chief EditorK.M.L. Pathak

  • Print ISSN 0367-6722

  • Online ISSN 0976-0555

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Indian Journal of Animal Research, volume 51 issue 1 (february 2017) : 182-186

Comparison among meat quality classes according to the criteria of post-mortem pH24hr, drip loss and color in Berkshire pigs

Tae Wan Kim*, Il-Suk Kim*, Jeongim Ha, Seul Gi Kwon, Jung Hye Hwang, Da Hye Park, Deok Gyeong Kang, Sam Woong Kim†, Chul Wook Kim†
1<p>Swine Science and Technology Center,&nbsp;Gyeongnam National University of Science &amp; Technology, Jinju 52725, South Korea.</p>
Cite article:- Kim* Wan Tae, Kim* Il-Suk, Ha Jeongim, Kwon Gi Seul, Hwang Hye Jung, Park Hye Da, Kang Gyeong Deok, Kim&dagger; Woong Sam, Kim&dagger; Wook Chul (2016). Comparison among meat quality classes according to the criteria ofpost-mortem pH24hr, drip loss and color in Berkshire pigs . Indian Journal of Animal Research. 51(1): 182-186. doi: 10.18805/ijar.10992.

This study was performed to analyze the difference between the meat properties classified into 5 ranges depending on Berkshire meat quality traits. Post-mortem pH24hr was positively correlated with water holding capacity, but negatively correlated with meat color, protein content, drip loss, and cooking loss. Berkshire gilt was discovered by higher population of RFN (reddish pink, firm, non-exudative), a normal meat class when compared to barrow, whereas DFD (dark, firm, and dry) was not detected and PSE (pale, soft and floppy, exudative) and RSE (reddish pink, soft and floppy, exudative) were found by a low number of individuals. It was assumed that Berkshire gilt is less susceptible to stress when compared with barrow. Therefore, from the results of this study, we suggest that Berkshire gilt is high possibility for production of good meat due to a forming ability for better meat quality than that of Berkshire barrow.


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