臺灣博碩士論文加值系統

本試驗旨在探討以大麥餵飼之三品種雜交豬（Barley fed pig, BFP）及以飼料餵飼台灣黑豬（Taiwan black pig, TBP）與三品種雜交豬（LYD）肉質特性之差異。試驗採市售大麥豬（BFP）、台灣黑豬（TBP）及三品種雜交豬（LYD）之背最長肌進行一般成分、加工特性、核苷酸關聯物、游離胺基酸含量、脂肪酸組成、肌纖維數量及感官品評試驗進行比較。
實驗結果顯示，不同來源豬背最長肌在一般成分的水分含量及粗蛋白含量以TBP為最低（P＜0.05），粗脂肪含量以TBP為最高（P＜0.05），灰分則無顯著差異（P＞0.05）。比較加工特性，LYD有最高的酸鹼值，TBP有最低的保水力，但差異皆不顯著（P＞0.05）。在色澤上，TBP有最高之L及b*值（P＜0.05），而BFP及TBP有較高的a*值（P＜0.05）。屠體品質評級則是以TBP有最佳色澤評分（P＞0.05），而大理石紋及緊實度評分也是以TBP為最高（P＜0.05）。脂肪熔點方面，BFP有最高之最初熔點（P＜0.05），而TBP有最高之最終熔點（P＜0.05）。核苷酸關聯物部分，AMP以BFP含量最低（P＜0.05），IMP含量無顯著差異（P＞0.05），而GMP則是以BFP及TBP含量最高（P＜0.05），在Hx含量方面，BFP及LYD的含量顯著較TBP高（P＜0.05），而HxR則是LYD含量最高（P＜0.05）。比較游離胺基酸含量，總胺基酸含量以BFP為最高（P＜0.05），甜味胺基酸中絲胺酸與甘胺酸以TBP含量最高（P＜0.05）；在具生理功能性之胺基酸部分，組胺酸及磷絲胺酸皆以BFP含量最高（P＜0.05），牛磺酸以TBP含量最高（P＜0.05），肌肽含量以BFP為最高（P＜0.05），而甲肌肽含量在三組間無顯著差異（P＞0.05）；鮮味胺基酸中的絲胺酸則是以TBP含量最高（P＜0.05）。比較背最長肌中脂肪酸組成，SFA以BFP最高（P＜0.05），MUFA以TBP最高（P＜0.05），而PUFA以LYD為最高（P＜0.05）。背最長肌外圈脂肪之脂肪酸組成則是以LYD有最低SFA及MUFA（P＜0.05），且有最高PUFA比例（P＜0.05）。總糖含量以TBP含量最高（P＜0.05），而膠原蛋白含量亦以TBP含量最高（P＞0.05）。比較剪力值及肌纖維數量，以TBP有最低剪力值（P＜0.05）及最多肌纖維數量（P＜0.05）。感官品評部分，顏色以LYD之評分最低（P＜0.05），三組間氣味無顯著差異（P＞0.05），而嫩度、多汁性、甘味、風味及總接受度皆以TBP之評分最高（P＜0.05）。在相關分析上，粗脂肪含量、MUFA、總糖含量、IMP、甘胺酸及絲胺酸與感官品評中風味評分皆呈正相關（P＜0.05），而Hx則與風味呈負相關（P＜0.05）。

The purpose of this study was to evaluate the meat properties of barley fed pigs (BFP), Taiwan black pigs and crossbred LYD pigs. Longissimus muscle from BFP, TBP and LYD were taken for proximate analysis, functional properties, ATP related compounds, free amino acid, fatty acids and sensory evaluation, and loin from different sources were compared.
Results indicated that TBP had the lowest moisture, crude protein (P<0.05) and the highest crude fat (P<0.05), but there were no significant difference in ash of BFP, TBP and LYD (P>0.05). LYD had the highest pH value (P<0.05) and TBP had the lowest water holding capacity (WHC) (P>0.05). TBP had the highest L* and b* value (P<0.05), BFP and TBP had significant higher a* value (P<0.05) than LYD in color. In the meat evaluation, TBP had higher color score, but different sources of porcine longissimus muscle had not significant color score (P>0.05), while marbling and firmness scores of TBP was the highest (P<0.05). BFP had the highest initial melting point (P<0.05), and TBP had the highest fully melting point than BFP and LYD (P<0.05). In the content of ATP related compounds, BFP had the lowest AMP content (P<0.05), furthermore, there were no significant difference of IMP content (P>0.05), but BFP and TBP had more GMP content than LYD (P<0.05). BFP and LYD had significant higher hypoxanthine (Hx) content than TBP (P<0.05), and LYD had the highest inosine (HxR) content (P<0.05).
In the free amino acid analysis, BFP had the highest content of total amino acid (P<0.05), TBP had the highest content of serine and glycine which are tasted sweet (P<0.05). Histidine, phosphoserine and taurine are functional amino acids, histidine and phosphoserine were found the highest content in BFP (P<0.05), and TBP had the highest taurine content. Functional amino acids also includes carnosine and anserine, carnosine was found the highest content in BFP (P<0.05), while there was no significant difference in anserine content (P>0.05).
In the fatty acid composition, BFP had the highest percentage of saturated fatty acid (SFA) (P<0.05), TBP had the highest percentage of monounsaturated fatty acid (MUFA) (P<0.05), and LYD had the highest percentage of polyunsaturated fatty acid (PUFA) (P<0.05) of longissimus muscle. Comparing intermuscular fat of longissimus muscle, LYD had the lowest percentage of SFA and MUFA, but had the highest percentage of PUFA. TBP had the highest total sugar content (P<0.05) and collagen content (P>0.05). Moreover, TBP also had the lowest shear value and the most muscle fiber number than BFP and LYD (P<0.05). In the sensory evaluation, LYD had the lowest color score (P<0.05), but no significant difference was found in odor score from different sources of longissimus muscle (P>0.05). TBP had the significant highest scores of tenderness, juiciness, sweetness, flavor and total acceptability (P<0.05). In correlation analysis, flavor score was correlated positively with crude fat content, MUFA, total sugar content, IMP, glycine and serine (P<0.05), hypoxanthine was correlated negatively with flavor (P<0.05).

壹、中文摘要………………………………………………………1
貳、緒言……………………………………………………………3
参、文獻檢討………………………………………………………6
一、台灣黑豬之發展及其特性………………………………6
（一）台灣豬隻現況…………………………………………6
（二）台灣黑豬的起源及發展………………………………7
（三）台灣黑豬之屠體性狀及肉質特性……………………9
（四）日本鹿兒島黑豬之肉質特性…………………………10
（五）伊比利亞黑豬（Iberian pig）之肉質特性………12
二、飼糧中添加大麥對市售三品種雜交豬肉質之影響……13
（一）市售三品種雜交豬之肉質特性………………………13
（二）飼糧中添加大麥對豬隻生長之影響…………………14
（三）飼糧中添加大麥對豬肉肉質之影響…………………20
三、豬肉品質評定項目及影響因素…………………………20
（一）色澤……………………………………………………22
（二）脂肪含量及脂肪酸組成………………………………28
（三）核苷酸關聯物…………………………………………37
（四）胺基酸組成……………………………………………44
（五）嫩度……………………………………………………53
肆、材料與方法……………………………………………………56
一、材料………………………………………………………56
二、分析項目…………………………………………………59
三、統計分析…………………………………………………71
伍、結果與討論……………………………………………………73
一、不同來源豬背最長肌之一般成分………………………73
二、不同來源豬背最長肌之酸鹼值、顏色及保水力………74
三、不同來源豬背最長肌之屠肉品質評級…………………77
四、不同來源豬背最長肌肌內脂肪之脂肪熔點……………83
五、不同來源豬背最長肌之核苷酸關聯物…………………86
六、不同來源豬背最長肌之游離胺基酸含量………………90
七、不同來源豬背最長肌肌內脂肪之脂肪酸組成…………92
八、不同來源豬背最長肌肌間脂肪之脂肪酸組成…………99
九、不同來源豬背最長肌之總糖含量與膠原蛋白含量……103
十、不同來源豬背最長肌之剪力值與肌纖維數量…………106
十一、不同來源豬背最長肌之感官品評……………………110
陸、結論……………………………………………………………114
柒、參考文獻………………………………………………………117
捌、英文摘要………………………………………………………136
玖、小傳……………………………………………………………139
拾、附錄……………………………………………………………140

王旭昌。2003。日本鹿兒島黑豬產銷介紹。畜牧半月刊。70（8）：32-38。
李洽恩。1987。玉米和高粱取代物可降低飼料成本。飼料營養雜誌。
李學孚。1992。台灣土雞與白色肉雞肉質之物理及化學特性研究。國立中興大學畜產研究所碩士論文。台中。
吳勇初、柯正彥、姜樹興。1994。飼糧脂質不飽和度對雞隻屠體性狀、脂肪酸組成及肌肉品質之影響。中國畜牧學會會誌。23（2）：185-197。
吳玫樺。1999。烏骨雞與白肉雞中肌肽之抗氧化性、脂肪酸組成、鐵
質及其貯藏特性之探討。國立中興大學論文畜產學系碩士論文。
台中。
周志輝。2001。肉食的學問（初版）。萬里機構‧飲食天地出版社。pp. 74-76。
林亮全與陳維泰。2001。不同動物黑色萃取物之抗氧化及活性氧清除能力之探討。第六屆優質雞的改良生產暨發展研討會論文集。pp. 205-209。
林慧生。1987。肉與肉製品。華香園出版社。第四、五章。台北。
林德育、顏念慈、蔡金生、張秀鑾、戴謙。1993。桃園豬生長、體型
與繁殖性狀之觀察。畜產研究 26（4）：335-343。
林佑憲。1999。由魚類加工副產物中萃取牛磺酸之研究。國立海洋大
學水產食品科學研究所碩士論文。基隆。
邱錦英。2003。日本家畜禽品牌現況報導~鹿兒島黑豬、品牌雞。畜
產報導月刊。33（3）：12-13。
洪平。1996。飼料原料要覽（含添加物）。作伙逗陣雜誌社。pp. 3-7，45-47。
夏良宙。1983。養豬飼料配方手冊。
夏良宙。2002。由養豬生產技術論改善肉豬之屠體品質。畜牧半月刊。67（7）：56-62。
黃清松。1995。台灣養豬事業之演變。中國畜牧雜誌。27（8）： 61-66。
陳文賢、陳義雄、李茂盛。2001。桃園仔豬與梅山仔豬供作烘烤乳豬及成豬肉質性狀分析。中國畜牧學會會誌。34（1）：13-20。
陳文賢、吳祥雲、凃榮珍、紀學斌。2007。黑豬肉質特性及感官品評探討。畜產研究。40（4）：241-248。
陳義雄、吳勇初、朱慶誠、葉力子、鄭裕信。1991。台灣不同品種豬隻屠體性狀之測定。中畜會誌。20（3）：341-347。
陳正和。2002。台灣山豬的畜養與繁殖。畜牧半月刊。68（2）：83-84。
陳明造。2000。肉品加工理論與應用（修訂版）。藝軒圖書出版社。第六、八、九章。台北。
陳義雄與陳文賢。1997。餿水豬肉品質之探討。中國畜牧學會會誌。26（1）：67-76。
許桂森。2001。加拿大飼料穀物與畜牧產業現況。畜產報導月刊。15： 。
張秀鑾與鍾銹蘭。1993。台灣地區豬隻品種改良近況。台灣農業。29（4）：307-316。
張為憲、李敏雄、呂政義、張永和、陳昭雄、孫璐西、陳怡宏、張基郁、顏國欽、林志城、林慶文。2007。食品化學。華香園出版社。第四、五、十五章。台北。
黃清松。1995。台灣養豬事業之演變。中國畜牧雜誌。27（8）：61-66。
黃逸文。1997。台灣區豬肉中核苷酸關聯物、游離胺基酸及游離糖之研究。國立中興大學畜產研究所碩士論文。台中。
黃道全。2002。放山豬與一般肉豬肉質特性之比較。中興大學畜產研究所碩士論文。台中。
游義德。1991。影響豬隻屠體脂肪酸的因素。豬隻飼養和營養專集（III）：75-94。
維基百科。大麥。http://zh.wikipedia.org/。2009年8月4日。
飼料篇編輯委員會。1992。畜牧要覽飼料篇。pp. 27-28。
廖宗文、蘇天明、蔡金生、劉建甫、彭松鶴、王政騰。2002。不同粗纖維含量飼糧餵飼畜試黑豬一號肥育期肉豬對其生長性能及屠體性狀脂效果評估。中國畜牧學會會誌。31（2）：87-97。
廖宗文、蘇天明、劉建甫、吳淑芬、蔡銘洋。2005。優質黑豬產製技術研發。行政院農業委員會畜產試驗所。台南。
鄭富元。2002。屠前緊迫對台灣土雞與白肉雞肉質之影響。國立中興大學畜產研究所碩士論文。台中。
鄭智翔。2003。國產黑毛豬與三品種雜交豬肉質特性比較。東海大學畜產學研究所碩士論文。台中。
蔡順仁。1992。味接受之分子結構。中興大學教務處出版組。pp. 27-28。
劉文、王可甜、白小青、陳四清、王金勇。2006。豬肌纖維特性對肉質的遺傳影響。國外畜牧學：豬與禽。2006年第4期：24-26。
劉芳爵、徐阿里、李恆夫、許晉賓、鄭仁君、楊璻菁、吳勇初。2008。不同粗纖維來源與含量對肥育期畜試黑豬生長性能與屠體性狀之影響。畜產研究。41（3）：173-182。
劉芳爵。2008。養豬飼料原料特性說明及可取代玉米之飼料配方範例。畜牧半月刊。79（7）： 18-24。
劉振軒、何逸遷、張文發、祝志平、王琇真。1996。組織病理染色技術與圖譜。台灣養豬科學研究所。竹南。
謝明哲、劉珍芳、郭鈺安。1996。食物學原理與實驗。台北醫學院保健營養學系。pp. 39-50，170-177。
戴謙、顏念慈、洪金文、鄭裕信、陳義雄、朱慶誠。1991。高產杜洛克與臺灣黑豬選育Ⅱ.桃園豬與杜洛克級進豬隻屠體性狀之測定。中國畜牧學會會誌。20（增刊）：11。
戴謙、張秀鑾、黃鈺嘉、顏念慈。1997。台灣本地豬種之性能及種原利用。畜產研究 30（3）：215-227。
顏宏達與戈福江。1981。不同品種豬隻的消化率、生長性能與屠體品質之探討。中國畜牧學會會誌。10：71-83。
顏宏達。1989。養豬飼料學。華香園出版社。pp. 34-41。
顏宏達。1989。大麥用於肉豬飼料。飼料營養雜誌。5：37-41。
顏念慈。2000。本土化黑豬的誕生。農政與農情。100：71-74。
羅玲玲。 2004 。豬隻雜交育種制度。豬育種策略研討會。種豬發展基金會。 2004 年九月。台南縣。
叢玉艷與張建勛。2005。飼糧脂肪對豬肉品質的影響。糧食與飼料工業。5：44-45。
蘇天明。2004。畜試黑豬一號與LYD肉豬在不同屠宰體重之生長、血液、屠體性狀及脂質合成酵素活性之比較。國立嘉義大學畜產學系碩士論文。嘉義。
蘇天明、劉建甫、蔡金生、廖宗文。2004。畜試黑豬一號肉豬生長性能與不同屠宰體重屠體性狀之探討。中國畜牧學會會誌。33（3）：165-174。
蘇天明、劉建甫、邱啟明、蔡金生、廖宗文、盧金鎮。2006。不同品種與屠宰體重對豬隻背最長肌化學組成分、肉色及脂肪酸組成之影響。畜產研究。39（2）：111-119。
川井田博。1982。鹿兒島バクシヤ一種とその肉質（1）。畜產の研究。36（12）：1427-1434。
小原正美。1989。食品の味。光琳株式會社。第二、四章。
太田靜行。1990。天然調味料-天然物のエキスと天然調味料。New Food Industry。32:17-26。
Aberle, E. D., J. C. Forrest, D. E. Gerrard and E. W. Mills. 2001. Principles of meat science (4th). Kendall/Hunt Publishing Co. New York. pp. 67-72.
AMSA. 1991. Guidelines for Meat Color Evaluation. American Meat Science Association and National Livestock and Meat Board, Chicago, IL.
A.O. A. C. 1995. “Office Method of Analysis.” 15th ed. Association of Official Analytical Chemists, Washington, D. C.
Arihara, K., R. G. Cassens, M, L. Greaser, J. B. Luchansky and P. E. Mozdzik, 1995. Localization of MetMb-reducing enzyme (NADH-cytochrome b5 reductase) system components in bovine skeletal muscle. Meat Sci. 39: 205-213.
Avena, R. M. and W. J. Bowen. 1969. Effects of carnosine and anserine on muscle adenosine triphosphatases. J. Biol. Chem. 244:1600-1604.
Boldyrev, A., A. Dupin, A Ya Bunin, M. Babizhaev, and S. Severin. 1987. The antioxidative properties of carnosine, a natural histidine containing dipeptide. Biochem. Int. 15:1105-1113.
Boleman, S. J., S. L. Boleman, R. K. Miller, J. F. Taylor, H. R. Cross, T. L. Wheeler, M. Koohmaraie, S. D. Shackelford, M. F. Miller, R. L. West, D. D. Johnson and J. W. Savell. 1997. Consumer evaluation of beef of known categories of tenderness. J. Anim. Sci. 75:1521–1524.
Bosselmann, A., C. Moller, H. Steinhart, M. Kirchgessner and J. Schwarz. 1995. Pyridinoline cross-links in bovine muscle collagen. J. Food Sci. 60:953.
Boutten, B., M. Brazier, N. Morche, A. Morel and J. L. Vendeuvre. 2000. Effects of animal and muscle characteristics on collagen and consequences for ham production. Meat Sci. 55:233-238.
Buege, D. 1998. Variations in pork lean quality. National Pork Board. Des Moines, IA.
Calkins, C. R., L. J. Branecky, T. R. Dutson, G. C. Smith and Z. L. Carpenter. 1983. Post-mortem muscle metabolism and meat tenderness. J. Food Sci. 48(1):23-25, 35.
Cameron, N. D. 1990. Comparison of Duroc and British Landrace pigs and the estimation of genetic and phenotypic parameters for growth and carcass traits. Anim. Prod. 50:141-153.
Cameron, N. D. and Enser, M. 1991. Fatty acid composition of lipid in Longissimus Dorsi muscle of Duroc and British Landrace pigs and its relationship with eating quality. Meat Sci. 29:295-307.
Cardello, A. V., R. A. Segars, J. Secrist, J. Smith, S. H. Cohen and R. Rosenkrans. 1983. Sensory and texture profile properties of flaked and formed beef. Food Microstruct. 2:119-133.
Carr, T. R., L. E. Walters and J. V. Whiteman. 1978. Carcass composition changes in growth and finishing swine. J. Anim. Sci. 47: 615-621.
Cason, J. A., D. L. Fletcher and W. H. Burke. 1987. Influence of caponization on skin pigmentation of male broilers. Poultry Sci. 66:433-438.
Chan, W. K. M., E. A. Decker, C. K. Chow and G. A. Boissonneault. 1994. Effect of dietary carnosine on plasma and tissue antioxidant concentrations and on lipid oxidation in rat skeletal muscle. Lipids. 29:461-466.
Cross, H. R., P. R. Durland and S. C. Seideman. 1986. Sensory quality of meat. In “Muscle as Food”, Ed. By Bechtel, P. J., Pub. by Academic Press, Inc. New York, Sydney, pp.279-288.
Crescentini, G. and V. Stocchi. 1984. Reversed-phase high performance liquid chromatographic determination of nucleotides in red blood cells. J. Chromatogr. 290:393-399.
Crouse, J. D., C. L. Ferrel, R. A. Field, J. R. Busboom and G. J. Miller. 1982. The relationship of fatty acid composition and carcass characteristics to meat flavor in lamb. J. Food Qual. 5:203-214.
Crouse, J. D., M. Koohmaraie and S. D. Seidemann. 1991. The relationship of muscle fibre size to tenderness of beef. Meat Sci. 30: 295-302.
Dalrymple, R. H., Kastenschmidt, L. L., Cassens, R. G. 1973. Glycogen and phophorulase in developing red and white muscle. Growth 37, p. 19.
Dannert, R. D. and Pearson A. M. 1967. Concentration of inosine 5'-monophosphate in meat. J. Food Sci. 32: 49.
Davidek, J. and A. W. Khan. 1967. Estimation of inosinic acid in chicken muscle and its formation and degradation during post-mortem aging. J. Food Sci. 32: 155-157.
Davies, A. S. and W. J. Pryor. 1977. Growth changes in the distribution of dissectable and intramuscular fat in pigs. J. Agric. Sci. 89:257-266.
Decker, Eoi. A. and H. Faraji. 1990. Inhibition of lipid oxidation by carnosine. JAOCS. 67(10):650-652.
De Ross, K. B. 1997. How lipids influence food flavor. Food Tech. 51:60-62.
Durán, M. L., E. Cernadas, A. Plaza, J. M. Sanchez and M. J. Petrón. 2000. Could machine vision replace chemical procedure to evaluate fat content in Iberian pig meat? An experimental study. Third International Conference on Computer Vision, Pattern Recognition and Image Processing (CVPRIP). Atlantic City, NJ, USA.
Ellis, M., F. K. McKeith and D. S. Sutton. 1997. Effect of the Napole Gene on quality. In: Proc. Pork Quality Summit, Ames, IA. 49-58.
Elson, C. E., W. A. Fuller, E. A. Kline and L. N. Hazel. 1963. Effect of age on the growth of porcine muscle. J. Anim. Sci. 22: 946-952.
Enfält, A. C., Lundström, K., Hansson, I., Lundeheim, N., and P. E. Nyström. 1997. Effects of outdoor rearing and sire breed (Duroc or Yorkshire) on carcass composition and sensory and technological meat quality. Meat Sci. 45: 1-15.
Friesen, K. G., J. L. Nelsssen, R. D. Goodband, M. D. Kropf, and B. J. Kerr. 1994. Influence of dietary lysine on growth and carcass composition of high-lean-growth gilts fed from 34 to 72 kilograms. J. Anim. Sci. 72:1761-1770.
Gandemer, G., M. Viau, J. C. caritez and C. Legault. 1992. Lipid composition of adipose tissue and muscles with an increasing proportion of Meishan genes. Meat Sci. 32:105-121.
Goodband, B., J. DeRouchey, M. Tokach, S. Dritz, and J. Nelssen. 2006. A practical look at nutritional attempts to improve pork quality. London Swine Conference－Thinking Globally, Acting Locally. pp. 125-139.
Greene, D. H. and E. I. Bernatt-Byrne. 1990. Adenosine triphosphate catabolites as flavor compounds and freshness indicators in pacific food cod (Gadus macrocephalus) and pollock (Ther chalcogramma). J. Food Sci. 55: 257-258.
Gulevitch, V. S. and S. Amiradzhibi. 1900. Ueber das Carnosin, eine neue organishe Base des Fleischextrakt. Deutsch. Chem. Ges. 33:1902–1903.
Henckel, P., N. Oksbjerg, E. Erlandsen, P. Barton-Gade, and C. Bejerholm. 1997. Histo- and biochemical characteristics of the Longissimus dorsi muscle in pigs and their relationships to performance and meat quality. Meat Sci. 47:311-321.
Henckel, P., A. Karlsson, M. T. Jansen, N. Oksbjerg , and J. S. Petersen. 2002. Metabolic conditions in porcine longissimus muscle immediately pre-slaughter and its influence on peri- and post mortem energy metabolism. Meat Sci. 62:145-155.
Hollis, G. R. and A. Z. Palmer. 1971. Wheat and barley vs. corn for growing-finishing pigs. J. Anim. Sci. 32:381.
Honikel, K. O. and C. Fischer. 1977. A rapid method for the detection of PSE and DFD porcine muscles. J. Food Sci. 42(6):1633-1636.
Hovenier, R., E. Kanis and J. A. M. Verhoeven. 1993. Repeatability of taste panel tenderness scores and their relationships to objective pig meat quality. J. Anim. Sci. 71:2018-2025.
Jaffe, E. R. and H. S. Hsieh. 1971. DPNH-methemoglobin reductase deficiency and hereditary methemoglobinemia. Semin Hematol. 8:417.
Judge, M. D., E. D. Aberle, J. C. Forrest, H. B. Hedrick, and R. A. Merkel. 1989. Principles of Meat Science. p. 290.
Kantha, S. S., M. Takeuchi, S. Watabe and H. Ochi. 2000. HPLC Determination of Carnosine in Commercial Canned Soups and Natural Meat Extracts. Lebensm.-Wiss. u.-Technol., 33:60-62.
Karlsson, A. 1993. Porcine muscle fibres-biochemical and histochemical properties in relation to meat quality. Ph.D. Thesis. Swedish University of Agricultural Sciences, Department of Food Sci., Uppsala, Sweden.
Katsumata, M., H. Hirose, Y. Kaji, and M. Saitoh. 1995. Influence of a high ambient temperature and dietary fat supplementation on fatty acid composition of depot fat in finishing pigs. Anim. Sci. Technol. 66:225.
Kawai, M., A. Okiyama, and Y. Ueda. 2002. Taste enhancements between various amino acid and IMP. Chem. Senses. 27:739-745.
Kellogg, T. F., R. W. Rogers and H. W. Miller. 1977. Differences in tissue fatty acids and cholesterol of swine from different genetic backgrounds. J. Anim. Sci. 44:47-52.
Kenyon, S. H., C. J. Waterfield, D. S. Asker, M. Kudo, D. M. Moss, E. T. Bates, A. Nicolauo, W. A. Gibbons, and J. A. Timbrell. 1999. Effect of hrdrazie upon vitamin b12-dependent methionine synthase activity and the sulphur amino acid pathway in isolated rat liver. Biochem. Pharmacol. 57:1311-1319.
Kim, B. C. 1995. Measuring water-holding capacity in pork musculature with a tensiometer. Meat Sci. 39: 363-374.
Kim, Y. H., M. C. Hunt, R. A. Mancini, M. Seyfert, T. M. Loughin, D. H. Kropf, and J. S. Smith. 2006. Mechanism for lactate-color stabilization in injection-enhanced beef. J. Agric. Food Chem. 54:7856–7862.
Kinsman, D. M., A. W. Kotula, B. C. Breidenstein. 1994. Muscle foods: meat, poultry, and seafood technology. pp. 63-79.
Kinyamu, H. K., and R. C. Ewan. 1994. Energy and protein metabolism of the Chinese pig. J. Anim. Sci. 72:2068-2074.
Kirimura, J., A. Shimizu, A. Kimizuka, T. Ninomiya, and N. Katsuya. 1969. The contribution of peptides and amino acids to the taste of foodstuffs. J. Agric. Food Chem. 17(4):689-695.
Knecht, R. and J. Y. Chang. 1986. Liquid chromatographic determination of amino acids after gas-phase hydrolysis and derivatization with (dimethylamino) azobenzenesulfonyl chloride. Anal. Chem. 58:2375-2379.
Koohmaraie, M., and G. H. Geesink. 2006. Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system. Meat Sci. 74: 34-43.
Krause, B. R. and A. D. Hartman. 1984. Adipose tissue and cholesterol metabolism. J. Lipid Res. 25(2):97-110.
Kuda, T., M. Fujita, H. Goto and T. Yano. 2008. Effects of retort conditions on ATP-related compounds in pouched fish muscle. Food Sci. and Technol. 41:469-473.
Laack, R. L. J. M. V., R. G. Kauffman and P. Polidori. 1995. Evaluating pork carcasses for quality. National Swine Improvement Federation Annual Meeting.
Laidlaw, S. A., M. Grosvenor, and J. D. Koppbe. 1990. The taurine content of common foodstuffs. J. Parenter. Enteral Nutr. 14:183-188.
Lampe, J. F., T. J. Baas and J. W. Mabry. 2006. Comparison of grain sources (yellow corn, white corn, and barley) for swine diets and their effect on meat and fat quality traits. J. Anim. Sci. 84: 1022-1029.
Larsen, L. M. and J. E. Oldfield. 1960. Improvement of barley rations for swine. II. Effects of pelleting and supplementation with barley malt. J. Anim. Sci. 19:601.
Lawrie, R. A. 1998. Lawrie's Meat Science. Woodhead Publishing. Chap. 10.
Lee, J. W., H. Miyawaki, E. V. Bobst, J. D. Hester, M. Ashraf, and A. M. Bobst. 1999. Improved functional recovery if ischemic rat hearts due to singlet oxygen scavengers histidine and carnosine. J. Mol. Cell. Cardiol. 31:113-121.
Lopez-Bote, C. J. 1998. Sustained utilization of the Iberian pig breed. Meat Sci. 49:17-27.
Makise, k. 2002. Maintaining and expanding pork export to Japan. Pork Production. 13: 5-14.
Mahgoub, O., A. J. Khan, R. S. Al-Maqbaly, J. N. Al-Sabahi, K. Annamalai and N. M. Al-Sakry. 2002. Fatty acid composition of muscle and fat tissues of Omani Jebel Akhder goats of different sexes and weights. Meat Sci. 61:381-387.
Mayoral, A. I., M. Dorado, M. T. Guillén, A. Robina, J. M. Vivo, C. Vázquez and J. Ruiz. 1999. Development of meat and carcass quality characteristics in Iberian pigs reared outdoors. Meat Sci. 52: 315-324.
Mei, L., G. L. Cromwell, A. D. Crum and E. A. Decker. 1998. Influence of dietary β-alanine and histidine on the oxidative stability of pork. Meat Sci. 49:55-64.
Mitchall, K. G., J. M. Bell and F. W. Sosulski. 1976. Digestibility and feeding value of hulless barley for pigs. Can. J. Anita. Sci. 56:505.
Miller, R. K. 1994. Quality characteristics. In: Muscle Foods. Eds. Chapman and Hall Published, London. pp. 296-332.
Monin, G. 1998. Recent methods for predicting quality of whole meat. Meat Sci. 49:231-243.
National Pork Producers Council. 1991. Procedures to Evaluate Market Hogs. 3rd ed. National Pork Producers Council. USA. p. 230.
National Pork Producers Council Pork Quality Solutions Team. 1998. Pork Quality Targets. In Pork Facts. Des Moines, IA, USA.
Ockerman, H. W. 1985. Quality of post-mortem muscle tissue. Anim. Sci. Dept. The state Univ., Columous, OH.
Patricia et al., 1985
Ramsey, C. B., L. F. Tribble, C. Wu, and K. D. Lind. 1990. Effects of grains, marbling and sex on pork tenderness and composition. J. Anim. Sci. 68:148-154.
Reddy, G. K. and C. S. Enwemeka. 1996. A simplified method for the analysis of hydroxyproline in biological tissue. Clin. Biochem. 29:225-229.
Rehfeldt, C., I. Fiedler, G. Dietl and K. Ender. 2000. Myogenesis and postnatal skeletal muscle cell growth as influenced by selection. Livestock Production Sci. 66: 177-188
Rey, A. I., A. Daza, C. López-Carrasco, and C. J. López-Bote. 2005. Feeding Iberian pigs with acorns and grass in either free-range or confinement affects the carcass characteristics and fatty acids and tocopherols accumulation in Longissimus dorsi muscle and backfat. Meat Sci. 73:66-74.
Rhim, T., McKeith, F.K. and Bechtel, P.J. (1987) Effect of differing chronological ages on the palatability and composition of pork. Journal of Animal Science 65 (suppl. 1), 285.
Saltin, B. and P. D. Gollnick. 1983. Skeletal muscle adaptability: significance for metabolism and performance. Handbook of Physiology. Skeletal Muscle. Amer. J. Physiol. Bethesda. pp. 555-631.
SAS Ins. Stat. Anal. System. 2002. SAS procedure guide for personal computers. Version 6th ed. SAS Institude Inc. Cary, NC. USA.
Schäfer, A., K. Rodenvold, P. P. Purslow, H. J. Andersen, and P. Henckel. 2002. Physiological and structural events post mortem of importance for drip loss in pork. Meat Sci. 61:355-366.
Scott, R. A., S. G. Cornelius and H. J. Mersmann. 1981. Fatty acids composition of adipose tissue from lean and obese swine. J. Anim. Sci. 53:977-981.
Seewald M. J., P. A. Iaizzo, E. Heisswolf and H. M. Eichinger. 1993. Effects of meat quality and storage on the breakdown of adenosine triphosphate in muscle from swine. Meat Sci. 35: 47-61.
Sharma, N., G. Gandemer, and R. Goutefongea. 1987. Comparative lipid composition of porcine muscles at different anatomical locations. Meat Sci. 19:121-128.
Shuler, R. O., T. D. Pate, R. W. Mandigo and L. E. Lucas. 1970. Influence of confinement, floor structure and slaughter weight on pork carcass characteristics. J. Anim. Sci. 31:31-40.
Sies, H. and M. E. Murphy. 1991. Role of tocopherols in the protection of biological systems against oxidative damage. J Photochem. Photobiol. B.8:211-218.
Spiselman, A. 2006. Berkshire breaks through. MeatingPlace Magazine. 14:47-57.
Stephan, E. J., M. C. Maria, E. Micheal and S. M. Donald. 2002. Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids. J. Agric. Food Chem. 50:1126-1132.
St-John, L. C., C. R. Young, D. A. Kanbe, L. D. Thompson, G. T. Schelling, S. M. Grundy, and S. B. Smith. 1987. Fatty acid profiles and sensory and carcass traits of tissue from steers and swine fed and elevated monounsaturated fat in diet. J. Anim. Sci. 64:1441–1447.
Sukhija, P. S. and D. L. Palmquist. 1988. Rapid method for determination of total fatty acid content and composition of feedstuffs and feces. J. Agric. Food Chem. 36:1202-1206.
Suzuki, A., N. Kojima and Y. Ikeuchi. 1991. Carcass composition and meat quality of Chinese purebred and European × Chinese crossbred pigs. Meat Sci. 29: 31-41.
Terasaki, M., M. Kajikawa, E. Fujita and K. Ishii. 1965. Studies on the flavor of meats. Agric. Biol. Chem. 29: 208.
Terjung, R. L. and H. Kaciuba-Uscilko. 1986. Lipid metabolism during exercise: influence of training. Diabetes Metabolism Research and Review. 2: 35-51.
Thu, D. T. N. 2006. Meat quality: Understanding of meat tenderness and influence of fat content on meat flavor. University of Technology, VHU-HCM.
Touraille, C., G. Monin, and C. Legault. 1989. Eating quality of meat from European × Chinese crossbred pigs. Meat Sci. 25: 177-186.
Tsai, R., R. G. Cassens, E. J. Briskey and M. L. Greaser. 1972. Studies on nucleotide metabolism in porcine longissimus muscle postmortem. J. Food Sci. 37: 612-616.
U. S. Grains Council. Barley. http://www.grains.org/barley/. August 4, 2009.
Van Oeckel, M. J., N. Warnants, and Ch. V. Boucqué. 1999. Pork tenderness estimation by taste panel, Warner-Bratzler shear force and on-line methods. Meat Sci. 53, 259-267.
Veiseth, E., S. D. Shackelford, T. L. Wheeler, and M. Koohmaraie. 2001. Effect of postmortem storage on μ-calpain and m-calpain in ovine skeletal muscle. J. Anim. Sci. 79: 1502-1508.
Warnants, N., M. J. Van Oeckel, and C. V. Boucque´. 1996b. Phospholipid and triglyceride fractions from pork muscle, as affected by dietary fat. In: Proc. 42nd Int. Congr. of Meat Sci. and Techol., Lillehammer, Norway. pp 228−229.
Win, D.T. 2008. MSG – Flavor Enhancer or Deadly Killer. AU J. Tech. 12(1):43-49.
Wood, J. D., M. Enser, H. J. H. MacFie, W. C. Smith, J. P. Chadwick and M. Ellis. 1978. Fatty acid composition of backfat in Large White pigs selected for low backfat thickness. Meat Sci. 2:289-300.
Wood, J. D. 1993. Production and processing practices to meet consumer needs. In: E. Batterham, Editor. Manipulating pig production IV. Australasian Pig Science Association. Attwood, Victoria, Australia. pp. 135-147.
Wood, J. D., M. Enser, A. V. Fisher, G. R. Nute, R. I. Richardson and P. R. Sheard. 1999. Manipulating meat quality and composition. Proceed. Nutri. Soc. 58: 363-370.
Wood, J. D., R. I. Richardson, G. R. Nute, A. V. Fisher, M. M. Campo, E. Kasapidou, P. R. Sheard, and M. Enser. 2003. Effects of fatty acids on meat quality: a review. Meat Sci. 66: 21-32.
Wu, J. F., C. S. Cheng, I. T. Yu and J. N. Hsyu. 2000. Hulless barley as an alternative energy source for growing-finishing pigs on growth performance, carcass quality, and nutrient digestibility. Livestock Prod. Sci. 65:155-160.
Yamamoto, S., F. Ota, M. Akuyama, S. Takeuchi, S, Ikemoto, F. Shizuka, K. Kishi, K. Fukui and G. Ingue. 1988. Optimal protein intake estimated by the resistance to streptococcal infection and the nutritional indices in mice. J. Nutr. Sci. Vitaminol. 34:423-432.
Yano, Y., N. Kataho, M. Watanabe, T. Nakamura and Y. Asano. 1995. Evaluation of beef aging by determination of hypoxanthine and xanthine contents: application of a xanthine sensor. Food Chem. 52: 439-445.
Zhao, F. and S. E. Scheideler. 1998. N-3 and n-6 fatty acids and modified egg in the human diet. University of Nebraska cooperative extension MP70. USA.