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한경필,한재숙,小机信行,여정수,이승언,南出隆久 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.3
The purpose of this study was to investigate the nutritional composition of native and hybrid pork in Korea. Three different parts (ham, loin and belly) of both native and hybrid pork were used The results were as follows : The moisture content from Korean native pork was about 60.28%, while that from the loin of hybrid one was 69% and decreased in the order of ham, loin, and belly. The highest protein content of 19.71% was found in Korean native pork loin, and Korean native pork ham had a significant amount of protein of 17.80% and hybrid one had 13.14% (p< .05). The highest crude lipid, 34.44%, was found in hybrid pork belly, Korean native pork ham had a significant amount of 5.43% and hybrid pork had 2.33% (p<.05). The highest carbohydrate content of 13.28% was found in the Korean native pork belly. The amount of ash was in the order of loin, ham and belly in Korean native pork. Among the minerals, K was found the most in Korean native pork ham (654.82㎎) and hybrid one (747. 35㎎) (p<.05). Fe was higher in the Korean native pork ham (23.03㎎), loin (15.86㎎) and belly (10.80㎎) compared to the hybrid pork ham (19.04㎎), loin (11.63㎎) and belly (7.61㎎). That was significant ham, loin(p< .01) and belly(p< .05). The main free amino acids of the native and the hybrid pork in Korea were alanine, aspartic acid and lysine. While the cholesterol content was found to be high in the order of ham, belly, and loin in the Korean native pork, in the order of belly, fresh ham and loin in the hybrid pork. The cholesterol contents in ham were significantly different between the Korean native pork(789.32㎍) and the hybrid pork (538.84㎍) (p< .01).