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식육의 품질에 관한 연구 1 . 돈육의 pH 가 ( 價 )및 육색에 의한 계절적품질실태에 관하여
채영석,최국지 ( Young Seok Chae,Kook Chi Choi ) 한국축산학회 1979 한국축산학회지 Vol.21 No.4
Measurements of porcine muscle pH and color estimates at 25 minutes post mortem on the porcine muscle as a rapid parameter to find out the incidence of abnormal PSE porcine muscles, were taken in a total of 465 commercial pig carcasses at the domestic animal slaughter plant in Chuncheon, Investigations were made on the M. Longissimus in the last rib and the M, Semimembranosus. Wide differences were recorded in each season in the distribution of below pH 6.0 . The mean range was 15.9% in summer and 7.5% in winter, The correlation between sex and the distribution of pH value was found to be significantly negligible and that of the pH measured in LD and SM muscle on one individual was also significantly negligible (r=0.624). The correlation between muscle color and pH value was significantly nigh, LD=p$lt;0.01 r=0.2, SM=p$lt;0.001, r=0.95 in the summer especially. Carcass weight and pH value on the correlation were significantly high (LD. r=0.89, p$lt;0.001, SM. r=0.84, p$lt;0.001). But the correlation of muscle color to sex and muscle color to breeds on phenotype was significantly negligible.
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