제주도 개량 흑돼지 고기의 이화학적 및 관능적 품질 특성

The physicochemical properties and sensory characteristics of loins from crossbred Jeju black pigs from 4 different farms (J1, J2, J3 and J4) were investigated. The approximate composition of loins were as follows; moisture 73.26~74.75%, crude protein 22.78~23.85%, crude fat 0.85~1.81% and ash 1.23~1.35%. The unsaturated fatty acid (60.21~62.33%), pH (5.57~5.70), water holding capacity (64.22~69.40%), cooking loss (28.27~30.45%), Hunter`s L^(*) (53.02~55.64), a^(*) (8.71~9.87) and b^(*) value (6.95~7.29) of loins were not significantly different along the 4 samples (p0.05). The crude fat contents and total amino acid (21.29%) of loin from farm J2 were higher than those from the others, and the hardness and chewiness were lower compared to those from farm J1 (p