2018年6月1日
Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loin
Asian-Australasian Journal of Animal Sciences
- ,
- ,
- ,
- 巻
- 31
- 号
- 6
- 開始ページ
- 914
- 終了ページ
- 918
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.5713/ajas.17.0640
- 出版者・発行元
- Asian-Australasian Association of Animal Production Societies
Objective: The relationship between water-holding capacity (WHC) and intermuscular fat (IMF) was studied in Japanese commercial pork. Methods: Longissimus muscles of pigs (n = 62), obtained from two meat packing plants, were analyzed for IMF content, moisture content, drip loss, cooking loss, and pH. Pairwise relationships among these traits were determined using correlation analyses. Results: IMF content was significantly correlated with moisture content (r = -0.88
p<
0.01) and pH (r = 0.32
p<
0.05), but not with drip loss (r = -0.23
p = 0.07) or cooking loss (r = -0.10
p = 0.42). In contrast, drip loss was significantly (and negatively) correlated with pH (r = -0.57
p<
0.01). Conclusion: IMF content was not significantly correlated with WHC in pork, and so ultimately, we consider pH to be one of the most important factors influencing WHC in pork meat.
p<
0.01) and pH (r = 0.32
p<
0.05), but not with drip loss (r = -0.23
p = 0.07) or cooking loss (r = -0.10
p = 0.42). In contrast, drip loss was significantly (and negatively) correlated with pH (r = -0.57
p<
0.01). Conclusion: IMF content was not significantly correlated with WHC in pork, and so ultimately, we consider pH to be one of the most important factors influencing WHC in pork meat.
- ID情報
-
- DOI : 10.5713/ajas.17.0640
- ISSN : 1976-5517
- ISSN : 1011-2367
- PubMed ID : 29268572
- SCOPUS ID : 85046369346