돼지도체 등급판정 육색기준의 기계값 분석 및 품질비교 / The Quality Comparison and Instrumental Analysis of Carcass Color Grade in Porcine Longissimus Dorsi Muscle
- Resource Type
- Dissertation/ Thesis
- Authors
- 김동준 / Kim, Dong Jun
- Source
- Subject
- 돼지등급판정 육색기준
- Language
- Korean
The objective of this study was to investigate 1)the relationship between color grade in Korea Institute for Animal Products Quality Evaluation (KAPE) and instrumental color values (L*, a*, b*, ∆C and H) in porcine longissimus dorsi muscle. The quailty comparison of color grade in KAPE in porcine ongissimus dorsi was also investigated. Experiment is that a total of 538 pigs were selected to classify and to measure the instrumental color values from commercial public slaughter house. All of the instrumental color traits were decreased with increase of color grade (p