Effect of Dietary Processed Sulfur on the Meat Quality in Pork under Aging |
Hwa, Sung-Hyun
(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Ji-Han (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Jung-Ho (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Jang, Hyun-Ju (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Ju, Min-Gu (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Cho, Wonyoung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Lee, Chi-Ho (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) |
1 | Analytical Methods of Korean Food Standards Codex (2015) Amino acid, 9-1.1.3.3. Analytical Methods. |
2 | AOAC (1995) Official methods of analysis of AOAC. Vol. 41. (17th ed.). Washington DC: Association of Official Analytical Chemists. |
3 | Aristoy, M.-C. and Toldra, F. (1998) Concentration of free amino acids and dipeptides in porcine skeletal muscles with different oxidative patterns. Meat Sci. 50, 327-332. DOI |
4 | Barbieri, G., Bolzoni, L., Parolari, G., Virgili, R., Buttini, R., Careri, M., and Mangia, A. (1992) Flavor compounds of dry-cured ham. J. Agric. Food Chem. 40, 2389-2394. DOI |
5 | Beriain, M. J., Lizaso, G., and Chasco, J. (2000) Free amino acids and proteolysis involved in 'salchichon' processing. Food Con. 11, 41-47. DOI |
6 | Blixt, Y. and Borch, E. (2002) Comparison of shelf life of vacuum-packed pork and beef. Meat Sci. 60, 371-378. DOI |
7 | Brosnan J. T. and Brosnan, M. E. (2006) The sulfur-containing amino acids: An overview. J. Nutr. 136, 16365-16405. |
8 | Conway, E. J. (1950) Micro diffusion Analysis and Volumetric Error. 3rd ed. London: Crosby Lockwood and Son, Ltd. |
9 | Dura, M. A., Flores, M., and Toldra, F. (2004) Effects of curing agents and the stability of glutaminase from Debaryomyces spp. Food Chem. 86, 385-389. DOI |
10 | Egan, A. F. and Grau, G. H. (1981) Environmental conditions and the role of brochothrix themosphacta in the spoilage of fresh and processed meat. In "psychrotrophic microorganisms in spoilage and pathogenicity", (Ed), Roberts, T. A., Hobb, G., Christian, J. H. R., and Shovgaard, N. Academic Press, London, p. 211. |
11 | George-Evins, C. D., Unruh, J. A., Waylan, A. T., and Marsden, J. L. (2004) Influence of quality classification, aging period, blade tenderization, and end point cooking temperature on cooking characteristics and tenderness of beef gluteus medius steaks. J. Anim. Sci. 82, 1863-1867. DOI |
12 | Hur, S. J., Choi, B. D., Choi, Y. J., Kim, B. G., and Jin, S. K. (2011) Quality characteristics of imitation crab sticks made from Alaska Pollack and spent laying hen meat. LWT-Food Sci. Technol. 44, 1482-1489. DOI |
13 | Juarez, M., Caine, W. R., Dugan, M. E. R., Hidiroglou, N., Larsen, I. L., Uttaro, B., and Aalhus, J. L. (2011) Effects of dry-ageing on pork quality characteristics in different genotypes. Meat Sci. 88, 117-121. DOI |
14 | Keynan, A., Strcker, H. J., and Waelsch, H. (1954) Glutamine, glutamic acid, and glycolysis in Bacillus Subtilis. J. Biol. Chem. 211, 883-891. |
15 | Kim, J. H., Hong, G. E., Pyun, C. W., Park, W. J., and Lee, C. H. (2015c) Enhancement of physicochemical, microbiological and sensory properties of dry-cured loin by using processed sulfur-fed pigs. Anim. Prod. Sci. 56, 1936-1945. http://dx.doi.org/10.1071/AN14680 DOI |
16 | Kim, J. H., Ju, M. G., Yeon, S. J., Hong, G. E., Park, W. J., and Lee, C. H. (2015b) Effect of dietary processed sulfur supplementation on texture quality, color and mineral status of dry-cured ham. Korean J. Food Sci. An. 35, 660-668. DOI |
17 | Kristensen, L. and Purslow, P. P. (2000) The effect of ageing on the water-holding capacity of pork role of cytoskeletal proteins. Meat Sci. 58, 17-23. |
18 | Kim, J. H., Noh, H. Y., Kim, G. H., Hong, G. E., Kim, S. K., and Lee, C. H. (2015a) Effect of dietary supplementation with processed sulfur on meat quality and oxidative stability in Longissimus dorsi of pigs. Korean J. Food Sci. An. 35, 330-338. DOI |
19 | Kim, S. K., Roman, K., and Musah, R. A. (2006) Antibacterial and antifungal activity of sulfur-containing compounds from Petiveria alliacea L. J. Ethnopharmacol. 104, 188-192. DOI |
20 | Korea Food and Drug Adminisation. (2002) Food Code, Seoul, Korea. |
21 | Lambertm I. H., Nielsen, J. H., Andersen, H. J., and Ortenblad, N. (2001) Cellular model for induction of drip loss in meat. J. Agric. Food Chem. 49, 4876-4883. DOI |
22 | Lee, J. I., Min, H. K., Lee, J. W., Jeong, J. D., Ha, Y. J., Kwack, S. C., and Park, J. S. (2009). Changes in the quality of loin from pigs supplemented with dietary methyl sulfonyl methane during cold storage. Korean J. Food Sci. An. 29, 229-237. DOI |
23 | McBean, G. J. (2012) The transsulfuration pathway: A source of cysteine for glutathione in astrocytes. Amino Acids 42, 199-205. DOI |
24 | Metayer, S., Seiliez, I., Collin, A., Duchene, S., Mercier, Y., Geraert, P.-A., and Tesseraud, S. (2008) Mechanims through which sulfur amino acids control protein metabolism and oxidative status. J. Nutr. Bio. 19, 207-215. DOI |
25 | Nychas, G. J. E., Drosinos, E. H., and Board, R. G. (1998) Chemical changes in stored meat.In R. G. Board & A. R. Davies (Eds.), The Microbiology of Meat and Poultry (pp. 288-326). London: Blackie Academic and Professional. |
26 | Renerre, A. (2000) Review: Biochemical basis of fresh meat color. Proceedings of the 45th International Congress of Meat Science and Technology (pp. 344-352). Yokohama, Japan. |
27 | Oliete, B., Moreno, T., Carballo, J. A., Varela, A., Monserrat, L., and Sanchez, L. (2005) Influence of ageing time on the quality of yearling calf meat under vacuum. Eur. Food Res. Technol. 220, 489-493. DOI 10.1007/s00217-004-1071-6 DOI |
28 | Pogge, D. J., Lonergan, S. M., and Hansen, S. L. (2015) Effects of duration of vitamin C supplementation during the finishing period on postmortem protein degradation, tenderness, and meat color of the longissimus muscle of calf-fed steers consuming a 0.31 or 0.59% sulfur diet. J. Anim. Sci. 93, 2567-2575. DOI |
29 | Lagerstedt, A., Lundstrom, K., and Lindahl, G. (2011) Influence of vacuum or high-oxygen modified atmosphere packaing on quality of beef M. lonissimus dorsi steaks after different ageing times. Meat Sci. 87, 101-106. DOI |
30 | Rezaei., R., Wang, W., Wu, Z., Dai, Z., Wang, J., and Wu, G. (2013) Biochemical and physiological bases for utilization of dietary amino acids by young pigs. J. Anim. Sci. Biotechnol. 4, 1-12. DOI |
31 | Rotzoll, N., Dunkel, A., and Hofmann, T. (2005). Activity-guided indentification of (S)-Malic acid 1-O-d-Glucopyranoside (Morelid) and -aminobutyric acid as contributors to umami taste and mouth-drying oral sensation of morel muschrooms (Morchella deliciosa FR.). J. Agric. Food Chem. 53, 4149-4156. DOI |
32 | Seydim, A. C., Acton, J. C., Hall, M. A., and Dawson, P. L. (2006) Effects of packaging atmospheres on shelf-life quality of ground ostrich meat. Meat Sci. 73, 503-510. DOI |
33 | Shoveller, A. K., Stoll, B., Ball, R. O., and Burrin, D. G. (2005) Nutritional and functional importance of intestinal sulfur amino acid metabolism. J. Nutr. 135, 1609-1612. DOI |
34 | Tikk, K., Lindahl, G., Karlsson, A. H., and Andersen, H. J. (2008) The significance of diet, slaughter weight and aging time on pork colour and colour stability. Meat Sci. 79, 806-816. DOI |
35 | Silva, J. A., Patarata, L., and Martins, C. (1999) Influence of ultimate pH on bovine meat tenderness during ageing. Meat Sci. 52, 453-459. DOI |
36 | Song, R., Chen, C., Wang, L., Johnston, L. J., Kerr, B. J., Weber, T. E., and Shurson, G. C. (2014) High sulfur content in corn dried distillers grains with soluble protects against oxidized lipids by increasing sulfur-containing antioxidants in nursery pigs. J. Anim. Sci. 91, 2715-2728. |
37 | Swatland, H. J. (1982) Fiber optic spectrophotometry and the wetness of meat. J. Food Sci. 47, 1940-1954. DOI |
38 | Ventanas, J., Cordoba, J., Antequera, T., Garcia, C., Lopez-Bote, C., and Asensio, M. A. (1992). Hydrolysis and Maillard reactions during ripening of Iberian ham. J. Food Sci. 57, 813-815. DOI |
39 | Wang, F., Zhang, Y., Li, J., Guo, X., Cui, B., and Peng, Z. (2016) Contribution of cross-links and proteoglycans in intramuscular connective tissue to shear force in bovine muscle with different marbling levels and maturities. LWT-Food Sci. Technol. 66, 413-419. DOI |
40 | Witte, V. C., Krause, G. F., and Bailey, M. E. (1970) A new extraction method for determining 2-thiobarbituric acid values of pork. J. Food Sci. 35, 582-585. DOI |