돼지 품종의 교배조합간 육질특성 비교

@article{2008,
  title={돼지 품종의 교배조합간 육질특성 비교},
  author={오하식 and 김현열 and 양한술 and 이정일 and 주영국 and 김철욱},
  journal={Korean Journal for Food Science of Animal Resources},
  year={2008},
  volume={28},
  pages={171-180}
}
비육돈 생산에 있어 교배조합이 육질특성에 미치는 영향을 알아보고자 LY×D, Y×B 및 L×B 품종을 이용하여 조사하였다. 교배조합별 30두씩 공시, 출하평균 체중은 110-120 kg이며, 일괄적으로 부경양돈농협 김해공판장에서 도축하여 24시간동안 -3℃의 예냉실에서 냉도체를 만든 후 돈육의 등심부위(5번 늑골-3번 요추사이)를 발골·정형하여 처리구당 개체 5반복하여 wrap으로 함기포장한 후 냉장온도(4℃)가 유지되는 boxer에 담아 경상대학교 식육가공연구설로 운반하여 돈육의 일반선분, 이화학적 특성분석(pH, 전단가, 육즙손실, 가열감량), 육색과 지방색, 조직감, 지방산화, 관능적 특성분석 및 지방산 조성 등을 조사하여 교배조합간 돈육 등심의 품질특성을 구명하고자 실시하였다. 등지방두께는 LYD 그룹이 YB나 LB 그룹에 비하여 두꺼웠다. 육질평가에서 근내지방, 근간지방, 피하지방 및 탄력성은 교배조합간에 차이가 없었다. 육질특성에서 일반성분, pH… 
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