Meat Quality Characteristics of the Kagoshima Berkshire Pig Evaluated by Sensory Evaluation and Physical and Chemical Analyses

DOI Web Site
  • OHKODA Tsutomu
    Livestock Research Institute of Kagoshima Prefectural Institute for Agricultural Development, Japan
  • INOUE Hiroki
    Faculty of Agriculture, Kagoshima University, Japan
  • TAKAHASHI Hironori
    Faculty of Agriculture, Kagoshima University, Japan
  • YOSHIDA Katsunori
    Economic and Agricultural Cooperative Association Kagoshima Prefecture, Japan
  • TADA Osamu
    Department of Life and Environmental Science, Kagoshima Prefectural College, Japan
  • IJIRI Daichi
    Faculty of Agriculture, Kagoshima University, Japan
  • OHTSUKA Akira
    Faculty of Agriculture, Kagoshima University, Japan

Bibliographic Information

Other Title
  • 官能評価と理化学検査数値から見るかごしま黒豚の肉質特性
  • カンノウ ヒョウカ ト リ カガク ケンサ スウチ カラ ミル カゴシマクロブタ ノ ニクシツ トクセイ

Search this article

Abstract

<p>Sensory evaluation and physical and chemical analyses were performed using loin meats of Kagoshima Berkshire （BB） pigs, domestic three-way cross（ LWD） pigs, and Canadian-imported LWD（ LWDc） pigs. We compared the results of physical and chemical analyses and their correlations with the results of the sensory evaluation. Both BB and LWD pig meat that received a high evaluation score for “favorite scent” in the sensory evaluation was characterized by many odorous substances. BB pig meat received high evaluation scores for “ease of shearing” and “ease of chewing” in the sensory evaluation. BB pig meat had higher water-holding capacity than LWDc pig meats. The relative concentrations of free glutamic acid, which produces umami taste, and those of threonine, proline, and alanine, all of which produce sweet taste, were significantly high in BB pig meat. In the fatty acid composition of backfat, the percentage of polyunsaturated fatty acids was low in BB pig meat. BB pig meat obtained higher score of overall sensory evaluation than LWD and LWDc pig meats. These results demonstrate that BB pig meat is soft and juicy, rich in taste-related amino acids, and low in polyunsaturated fatty acids and has many odorous substances and high water-holding capacity.</p>

Journal

Keywords

Details 詳細情報について

Report a problem

Back to top