Contents
Effect of different slaughter weights on meat quality, fatty acids and flavor component of Korean Woori black pig loin and belly / Van-Ba Hoa ; Dong-Heon Song ; Kuk-Hwan Seol ; Sun-Moon Kang ; Yun-Seok Kim ; Ye-Jin Min ; Soo-Hyun Cho 1
Abstract 1
I. Introduction 1
II. Materials and Methods 2
1. Samples 2
2. Proximate composition 2
3. pH measurement 2
4. Meat color and cooking loss 2
5. Fatty acid composition 2
6. Volatile flavor compounds analysis 3
7. Statistical analysis 3
III. Results and Discussion 3
1. Proximate composition of KWP loin and belly by SW groups 3
2. Technological quality traits of KWP loin and belly by SW groups 4
3. Instrumental meat color of KWP loin and belly by SW groups 5
4. Fatty acid composition in KWP loin and belly by SW groups 5
5. Volatile flavor compounds of KWP loin and belly by SW groups 8
Conclusion 8
References 9