Abstract
In order to know what values of color hues, water holding capacity, binding capacity, and texture would be indicated by the palatability of pork carcasses generally regarded as prime grade, the characteristics of longissmus dorsi of the prize-winning pork carcasses on the 6th All Japan Fattening Pig Show were investigated.
As a result, it was noted that in comparison with common carcasses available in regular wholesale meat market this type of pork had deeper color of lighter red, and higher water holding capacity and binding capacity; particularly to be noted was that the amount of juice separated from the pork in the determination of water holding capacity and binding capacity with the heated centrifugation method was nearly half of that of pork commonly available on the usual meat market.
Investigation on the texture of this type of pork indicated that the prize winner pork in competitive exhibition had higher values in hardness, gumminess, and chewability. This would suggest that consequently pork of the type with grester hardness and consistency is regarded as of better quality than the regular pork.
Nearly similar trends could be noted with both regular carcasses and prize winner types of carcasses of various breeds in terms of color values, water holding capacity, and binding capacity. However, coincidence could not always be attained between the two types of carcasses in terms of various other values showing texture except the value of aggregation. Therefore, further studies would be needed on the comparison among various breeds in terms of values showing texture of pork.
