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Relationship of Carcass Weight to Muscle Fiber Characteristics and Pork Quality of Crossbred (Korean Native Black Pig × Landrace) F2 Pigs

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Abstract

A total of 168 carcasses of crossbred (Korean native black pig × Landrace) F2 pigs were divided into four carcass weight groups (A, 70–79 kg; B, 80–89 kg; C, 90–99 kg; D, 100–109 kg). The influence of carcass weight on muscle fiber characteristics and meat quality traits of pork, from the longissimus dorsi, were investigated. Carcass traits such as loin-eye area and back-fat thickness were found to increase with increasing carcass weight. Fat content, sarcomere length, drip loss, and meat color values (L*, a*, and b*) also increased with increasing carcass weight. However, moisture content and Warner–Bratzler shear force decreased with increasing carcass weight. A decrease in the compositions of type I and IIA fibers and an increase in the composition of type IIB fibers were observed with increasing carcass weight. The heavier carcasses showed type I and IIB fibers of bigger size and a smaller size of type IIA fibers. Fiber number percentage and the diameter of type IIB showed a significant positive correlation with carcass weight, fat content, and lightness (p < 0.05). Fiber diameter of type IIB was positively correlated with loin-eye area, but was negatively correlated with moisture content. However, muscle fiber characteristics had no correlation with back-fat thickness, ultimate pH, Warner–Bratzler shear force, and b* value. In conclusion, crossbred pig which has of high composition and size of type IIB has high lightness (L* value) and water-holding capacity (drip loss). Therefore, excessively high weight of carcass has influence on pale and exudative properties in pig because of muscle fiber characteristics, especially type IIB fiber.

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Acknowledgments

This research was supported by grant no. 20080401034053 from the BioGreen 21 Program, Rural Development Administration, Korea. Gap-Don Kim was supported by the Brain Korea 21 Project from the Ministry of Education and Human Resources Development.

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Authors and Affiliations

  1. Division of Applied Life Science (BK21 program), Gyeongsang National University, Jinju, 660-701, South Korea

    Gap-Don Kim

  2. Department of Animal Science, College of Natural Resources & Life Science, Pusan National University, Miryang, 627-706, South Korea

    Byeong-Woo Kim

  3. Institute of Agriculture and Life Sciences, Gyeongsang National University, Jinju, 660-701, South Korea

    Jin-Yeon Jeong

  4. College of Biomedical and Health Science, Department of Applied Biochemistry, Konkuk University, Chungju, 380-701, South Korea

    Sun-Jin Hur

  5. National Institute of Animal Science, Rural Development Administration, Jeju, 690-150, South Korea

    In-Chul Cho

  6. Department of Animal Science, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, 660-701, South Korea

    Hyun-Tae Lim & Seon-Tea Joo

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  1. Gap-Don Kim
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  2. Byeong-Woo Kim
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  3. Jin-Yeon Jeong
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  4. Sun-Jin Hur
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  5. In-Chul Cho
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  7. Seon-Tea Joo
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Correspondence to Seon-Tea Joo.

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G.-D. Kim and B.-W. Kim contributed equally to this work.

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Kim, GD., Kim, BW., Jeong, JY. et al. Relationship of Carcass Weight to Muscle Fiber Characteristics and Pork Quality of Crossbred (Korean Native Black Pig × Landrace) F2 Pigs. Food Bioprocess Technol 6, 522–529 (2013). https://doi.org/10.1007/s11947-011-0724-2

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