ArticleKorean journal for food science of animal resources2016
Carcass Performance, Muscle Fiber, Meat Quality, and Sensory Quality Characteristics of Crossbred Pigs with Different Live Weights.
Article in Korean journal for food science of animal resources, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Impact of increasing market pig weights in North America: a comprehensive review.Journal of animal science and biotechnology · 2026Review
- microRNA Temporal-Specific Expression Profiles Reveal longissimus dorsi Muscle Development in Tianzhu White Yak.International journal of molecular sciences · 2024Article
- Dietary glycine supplementation enhances creatine availability in tissues of pigs with intrauterine growth restriction.Journal of animal science · 2024Article
- Muscle Fiber, Connective Tissue and Meat Quality Characteristics of Pork from Low Birth Weight Pigs as Affected by Diet-Induced Increased Fat Absorption and Preferential Muscle Marbling.Food science of animal resources · 2024Article
- Effects of slaughter weight on carcass characteristics, meat quality, and metabolomics profiling in theFrontiers in veterinary science · 2024Article
- Comparison of growth performance and related gene expression of muscle and fat from Landrace, Yorkshire, and Duroc and Woori black pigs.Journal of animal science and technology · 2023Article
- Identification and characterization of circular RNAs in Longissimus dorsi muscle tissue from two goat breeds using RNA-Seq.Molecular genetics and genomics : MGG · 2022Article
- Dietary Valine/Isoleucine Ratio Impact Carcass Characteristics, Meat Edible Quality and Nutritional Values in Finishing Crossbred Duroc × Landrace × Yorkshire Pigs With Different Slaughter Weights.Frontiers in nutrition · 2022Article
- Growth performance, nutrient digestibility and carcass characteristics of pigs fed diets containing amarula (Sclerocarya birrea A. Rich) nut cake as replacement to soybean meal.Tropical animal health and production · 2021Article
- Effects of various pre-slaughter weights on the physico-chemical qualities of pig meat.Journal of advanced veterinary and animal research · 2021Article
- Dietary enzyme addition on the growth performance and carcass characteristics of pigs fed diets containing avocado oil cake silage.Tropical animal health and production · 2020Article
- Effects of carcass weight increase on meat quality and sensory properties of pork loin.Journal of animal science and technology · 2020Article
- Correlations of Sensory Quality Characteristics with Intramuscular Fat Content and Bundle Characteristics in BovineFood science of animal resources · 2019Article
- Correlation of Marbling Characteristics with Meat Quality and Histochemical Characteristics inFood science of animal resources · 2019Article
- Comparison of Marbling Fleck Characteristics and Objective Tenderness Parameters with Different Marbling Coarseness withinKorean journal for food science of animal resources · 2018Article
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Authors and funding
2 authors.
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No grant is acknowledged in the PubMed record.
Abstract
In order to attain heavier live weight without impairing pork or sensory quality characteristics, carcass performance, muscle fiber, pork quality, and sensory quality characteristics were compared among the heavy weight (HW, average live weight of 130.5 kg), medium weight (MW, average weight of 111.1 kg), and light weight (LW, average weight of 96.3 kg) pigs at time of slaughter. The loin eye area was 1.47 times greater in the HW group compared to the LW group (64.0 and 43.5 cm(2), p<0.001), while carcass percent was similar between the HW and MW groups (p>0.05). This greater performance by the HW group compared to the LW group can be explained by a greater total number (1,436 vs. 1,188, ×10(3), p<0.001) and larger area (4,452 vs. 3,716 μm(2), p<0.001) of muscle fibers. No significant differences were observed in muscle pH45 min, lightness, drip loss, and shear force among the groups (p>0.05), and higher live weights did not influence sensory quality attributes, including tenderness, juiciness, and flavor. Therefore, these findings indicate that increased live weights in this study did not influence the technological and sensory quality characteristics. Moreover, muscles with a higher number of medium or large size fibers tend to exhibit good carcass performance without impairing meat and sensory quality characteristics.
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