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정지택(J. T. Jeong),최영석(Y. S. Choi),이진규(J. K. Lee),최정석(J. S. Choi),정영철(Y. C. Jung),정종현(J. H. Jung),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2016 동물생명과학연구 Vol.8 No.-
This study was conducted to compare the quality characteristics of pork loin from crossbred combination in pigs. The crossbred combination were Y×Y, YL×Y, YL×D and YL×L(L:Landrace, Y:Yorkshire, D:Duroc). In the proximate composition, the moisture content of YL×D was higher compared with the other crossbred combination. The fat content of YL×Y was significantly higher compared with the other crossbred combination(p<0.05). There ware no significantly difference in share force, WHC, dip loss and cooking loss. The lightness (L<SUP>*</SUP>) value of YL×Y was significantly higher compare with the other crossbred combination(p<0.05). The redness (a<SUP>*</SUP>) values of Y×Y was higher compared with the other crossbred combination. In sensory characteristics, the juiciness, tenderness, flavor and overall acceptability of YL×D were higher compared with the other crossbred combination. As results, it is considered that this information about crossbred combination pigs would be used as a basic data for improvement of pork quality.