• Food Science of Animal Resources
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• v.26 no.2
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• pp.183-188
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• 2006

This study was carried out to investigate the carcass grade and characteristics of pigs by carcass weight and backfat thickness. Data used in this experiment were collected and analyzed from a total of 656 pigs composed of 128 gilts and 528 barrows at commercial public slaughter house. The carcass grade of gilts was superior to that of barrow. The carcass weight by gender tended to be heavier in castrated pig than in gilt. Backfat was significantly (p<0.05) thicker in castrated pig than in gilt. Differences between castrated pig and gilt on meat colour, marbling standard, water holding capacity, and marketing age were not significantly found. However, the level of carcass grade was higher ratio in gilt group than in castration. The appearance of percentage of PSE (pale, soft, exudative) of gilt group was superior to that of castrated group. There were significant differences among carcass weight in the marbling score (p<0.05) and water holding capacity (p<0.05). There was significant difference among backfnt thickness in carcass weight (p<0.05), marbling score (p<0.05) and water holding capacity (p<0.05).

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.132-136
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• 2004

본 연구는 근육 및 지방세포 분화에 관여하는 leptin, MYF5 및 H-FABP의 3개 기능성 후보 유전자가 한우의 도체특성 및 육질에 미치는 영향을 분석하기 위하여 이들 유전자의 PCR-RFLP marker와 도체형질과의 관련성을 분석하였다. Leptin, MYF5 및 H-FABP 유전자에서 AA, AB 및 BB 3종류의 RFLP 유전자형이 각각 검출되었고 A와 B 대립유전자 빈도는 각각 0.57과 0.43, 0.61과 0.39 그리고 0.90과 0.10으로 추정되었다. 육질 등급에 따라 고급육과 저급육으로 분리 선발한 두 그룹간의 대립유전자 출현빈도를 비교한 결과 leptin과 MYF5 유전자에서 각각 통계적 유의차(P< .05)가 인정되었다. 또한 각 후보유전자의 RFLP marker 유전자형이 도체형질에 미치는 효과를 분석한 결과 leptin 유전자는 등지방 두께 그리고 MYF5유전자는 배장근 단면적에 각각 유의적인 영향(P< .05)을 미치는 것으로 분석되었다. 그러나 H-FABP 유전자는 도체형질들과 유의성이 인정되지 않았다. 따라서, leptin과 MYF5 유전자는 한우의 도체특성 및 육질 개선을 위한 DNA marker로 이용 가능할 것으로 사료된다.

• Journal of Animal Science and Technology
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• v.46 no.5
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• pp.833-840
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• 2004

The current study was conducted to analysis the effects of sex and live weight on carcass characteristics using total 773 Hanwoo, and to assess the effects of quality grade on chemico-physical and sensory characteristics in longissimus muscle. Results show that both steer and cow received superior quality grade to bull within the same weight c1ass(P < 0.05). Marbling score, texture, maturity, meat color and fat color were significantly( P< 0.01) affected by sex, whilst only marbling score and maturity were significantly affected by live weight. The ultimate quality grade showed significant relationships with marbling score(r = - $0.81^{**}) meat color (r= 0.21^{**}) fat color(r = 0.10^{**}) and with texture(r = 0.41^{**})$ but that had no such a relationship with maturity. WB-shear force and cooking loss were decreased when carcass grade was increased(P < 0.01), but water-holding capacity was identical between the quality grades. Objective meat color dimensions in lightness, redness and yellowness were increased for higher quality grade(P< 0.01). Meat flavor, juiciness and tenderness received higher scores for higher quality grade(P< 0.01). Intramuscular fat content had significantly relationships with WB-shear force(r = 0.$56^*), water-holding capacity(r = 0.18^{**}), juiciness(r = 0.46^{**}), tenderness(r= 0.49^{**})$, and flavor intensity(r = 0.$34^*$). In addition, a higher WB-shear force was related to a lower flavor, tenderness and juiciness scores.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.117-121
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• 2006

본 연구는 한우의 도체 품질을 결정하는 육질 등급 판정 항목이자 경제적으로 매우 중요한 근내지방도, 배최장근 단면적 및 등지방두께에 대한 개체별 유전능력 차이를 조기에 식별하는 선발 기술을 개발하기 위해 세포내 지방산 농도 및 다양한 세포 및 지질대사를 조절하는 지 방산결합 단백질(H-FABP) 유전자의 전체 염기서열을 분석하여 SNP를 검출하고, SNP marker가 한우의 도체 및 육질 형질에 미치는 영향에 대하여 분석하고자 수행하였다. 염기 서열 분석 결과 총 6개의 SNP를 검출하였고, 이들 중 4개의 주요 SNP를 선발하여 PCR-RFLP기법으로 genotyping하고, 각 SNP marker가 한우 도체 및 육질 형질에 미치는 영향을 통계분석 하였다. H-FABP의 C3523T SNP marker가 한우의 배최장근 단면적 및 등지방 두께에 유의적인 영향을 미쳤다(p<0.05). 따라서, 본 연구를 통해 개발된 한우 H-FABP 유전자의 특정 SNP marker는 배최장근 단면적은 넓고 등지방두께는 얇은 우수한 고급육을 생산하는 한우의 조기 식별 및 육질진단에 매우 유용한 SNP분자 표지로 활용할 수 있을 것으로 기대된다.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.280-289
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• 2011

Analyses were conducted to estimate the effect of backfat thickness (BFT) on carcass grade factors and carcass price in Hanwoo cows and steers. Data on grade factors and prices were collected from 69,159 Hanwoo carcasses (n = 13,376 cows, n = 55,783 steers) abtained at the Nonghyup Seoul slaughter house in 2009. Carcass BFTs were divided into nine categories from ${\leq}$ 3 mm to ${\qeq}$ 25 mm. The average BFTs were 11.93 mm in cows and 12.57 mm in steers. An increase in the BFT resulted in an increase in carcass weight, loin-eye area, skeletal maturity, fat color, but decreases in the yield index and yield grade (from grade A to C) in cows and steers. Carcass unit price (Won/kg) improved if the carcass was sold with a BFT of 13-15 mm in cows and 10-12 mm in steers. Marbling score and quality grade increased significantly to 21 mm BFT but decreased from a BFT of 22 mm in cows and steers. BFT was significantly correlated with yield index (cow, r = $-0.97^{**}$; steer, r = $-0.96^{**}$), marbling score (cow, r = $0.20^{**}$; steer, r = $0.14^{**}$), and carcass price (cow, r = $0.03^{**}$; steer, r = $-0.11^{**}$). These results could be used as a fundamental dataset for further research to increase the productivity of Hanwoo carcasses.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.344-348
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• 2008

This study was carried out to evaluate the correlation between shear force determined by tenderness analyzer and grade decision factors consisting of yield grade (carcass weight, ribeye area, backfat thickness) and quality grade (meat color, fat color, marbling, maturity, texture) in a total of 200 Hanwoo cows. Results showed that there was a negative correlation between shear force and yield grade (r=-0.186, p<0.01), i.e., when the grade of carcass yield increased (A score), the shear force value decreased. Shear force scores showed a significant correlation with marbling scores (r=-0.19, p<0.01), but no correlation with scores of meat color, fat color and texture. The maturity of Hanwoo cows is known to be one of the major factors for evaluating the grade, and the maturity showed no significant correlation with shear force value (r=-0.05, p>0.05). It is possible to get useful information for evaluating the grade of Hanwoo cows if further studies addressing the correlation of water holding capacity, juiciness, taste and overall acceptability with maturity are carried out.

• Journal of Animal Science and Technology
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• v.51 no.1
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• pp.69-74
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• 2009

This study was carried out to investigate the carcass characteristics of crossbred pigs according to mating system, carcass grade and age at marketing. A total of 656 pigs of 128 gilts and 528 barrows were collected and analyzed at public slaughter house. Differences between LY and LYD crossbred on marbling score and water holding capacity were significantly (p<0.05) found. The influences of LY and LYD crossbred on carcass weight, backfat thickness, meat colour, carcass grade and age at marketing were not significantly showed. The carcass weight of D carcass grade was significantly (p<0.05) heavier than that of the other grade. The backfat thickness was significantly (p<0.05) appeared gradually in accordance with the increase of carcass grade. There was significantly difference among the carcass grades on water holding capacity (p<0.05). The differences among the carcass grades on the meat colour, marbling score and age at marketing were not found significantly. The carcass weight of high age group at marketing was significantly heavier than that of the low age group (p<0.05). The backfat thickness of the group of high age at marketing was significantly thicker than that of the group of low age (p<0.05). There were significant differences among age group at marketing in marbling score, carcass grade, and water holding capacity, respectively (p<0.05). The carcass weight was positively correlated with the backfat thickness but negatively correlated with the carcass grade. The correlation between the backfat and carcass grade was significantly negative. The meat colour was negatively correlated with water holding capacity.

• Journal of Animal Science and Technology
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• v.45 no.1
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• pp.151-156
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• 2003

This study was conducted to provide the information for the carcass grading properties of imported beef cattles fed in Korea. The cattles from 4 different breed such as Hereford, Angus, Murray Grey, Hereford${\times}$Angus were imported and slaughtered at 700kg(24 month). The Yield and Quality grading characteristics for 10 cattles from each breed were evaluated. Carcass weight of Murray Grey was lower than the other breed(p<0.05). The thickness of backfat was the lowest for Hereford(13.7mm) and followed by Hereford${\times}$Angus(17.30mm), Angus(18.20mm) and Murray Grey(18.90mm). Hereford had the highest Yield index(64.63%) and Murray Grey had the lowest Yield index(62.43)(p<0.05). The frequency percentages of marbling degree for Angus having the 1++ over degrees were 50% which was the highest among the breed. In the frequencies of final carcass grades, Hereford produced 30% of B grade and 70% of C grade in Yield grade and the 3 grade produced in Quality grade. All carcasses of Angus were graded as the grade C in Yield grade and 20% carcasses of Angus had the 2 grade and 80% carcasses had the 3 grade in Quality grade. Murray Grey produced 10% of grade B and 90% of grade C in Yield grade and produced 10% of the 2 grade and 90% of the 3 grade in Quality grade. The Hereford${\times}$Angus produced 100% of grade C in Yield grade and 100% of the 3 grade in Quality grade.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.38-43
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• 2005

Effects of fermented food waste feeds on meat quality and physico-chemical characteristics of fully grown pigs were investigated. Two treatments were tried in this study; commercial feed (control) and fermented food waste feed(FFWF). Except for much thicker backfat of control, carcass traits, carcass weight, dressing percentage, carcass grade, cooking loss, shear force, water-holding capacity, drip loss, NPPC meat color, and marbling score of commercial feed(control)- and fermented food waste feed (FFWF)-fed pigs were not significantly different. Primal cut weights and meat percentages were significantly different (p<0.05) between control and FFWF. pH of FFWF loin was significantly lower (p<0.05) than that of control. FFWF loin showed higher L*-value and lower a*-value compared to control.

• Journal of Animal Science and Technology
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• v.50 no.4
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• pp.437-444
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• 2008

Pneumonia is one of the important diseases in commercial pig. In order to delineate the relationships with pneumonia and productions traits, five different economic traits including carcass weight(CW), backfat thickness(BF), meat quality(MQ), carcass characteristics(CC) and pork belly thickness(PB) were measured in 6,362 commercial pigs. Significant differences were observed in all the traits with pneumonia(P<0.01). Carcass weight and backfat thickness decreased significantly as the symptom of pneumonia was severed (P<0.01). Also, when the pneumonia was severed, the carcass characteristics and meat quality became worse compared with normal unaffected animals(P<0.01). In case of pork belly thickness, the significant decrease was observed in pneumonia infected animals compared with normal animals(P<0.01). Based on this study, the pneumonia infection affects most of the important economic traits in pigs and it is ultimately needed to pay more attention to prevent this disease.