Quality Properties of Brand Pork

This study was carried out to investigate the duality characteristics of brands pork: a crossbred between Korean native and wild pigs (Y), a commercial LYD breed fed with probiotics (J). and a commercial LYD fea without probiotics (M). The moisture and crude ash content of Y treated pork was higher than those for J and M brands, but the mule fat content of J pork was significantly lower (p<0.05) than Y and M brands. The moisture and crude fat contents of Y gilts were higher (p<0.05) than those of barrows. The pH values of Y gilts were higher (p<0.05) than those of hilts of J and M brands. The L and W values of Y pork were lower (p<0.05) than with J and M brands. The springness value of J pork was significantly higher (p<0.05) than Y and M porks. The sensory scores of Y pork were higher than pork of J and M. The juiciness of gilts of M brands was higher (p<0.05) than for barrows. With regard to the fatty acid profiles among the pork loins, linoleic and arachidonic acid contents of Y pork were higher than with J and M, while the palmitic, pamitoleic. stearic, and oleic acid contents were lower. The saturated fatty acid (SFA) content of Y pork was lower than that for.) and M ones, while the unsaturated fatty acids (USFA). essential fatty acids (FFA), USFA/SFA ratio. FFA/SFA ratio. and EFA/USFA ratio were higher. The stearic acid content of M barrows was higher (p<0.05) than that for gilts.