• Food Science of Animal Resources
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• v.30 no.3
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• pp.495-503
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• 2010

Analyses were conducted to estimate the effect of quality grade on the carcass characteristics, physico-chemical and sensory traits of Longissimus dorsi in Hanwoo. A total of 42,113 carcasses were selected on the basis of five quality grades (grade $1^{++}$, $1^+$, 1, 2, and 3) and an additional 258 samples of Longissimus dorsi were used to evaluate the beef quality. The increase in quality grade from grade 3 to grade $1^{++}$ was significant (p<0.05) for carcass weight (from 338.7 kg to 387.2 kg), backfat thickness (from 7.45 mm to 12.23 mm) and marbling score (from 1.09 to 8.31). In contrast, significantly decreased levels of meat color, fat color, texture and maturity were apparent with increasing quality grade (p<0.05). Increasing quality grade was also correlated with significant increases (p<0.05) in crude fat contents (from 3.57% to 25.68%) and water holding capacity (from 52.41% to 58.03), and a decrease of the Warner-Bratzler shear force from 8.29 kg to 2.83 kg. The highest $L^*$ value (41.53) and highest cooking loss (22.11%) were observed with grade $1^{++}$ and 3 beef, respectively. There was no difference observed on $pH_{24}$ (5.53 to 5.66) among the quality grades, which were within the normal range. Sensory evaluation experiments revealed that quality grades were associated with significantly altered (all p<0.05) tenderness, juiciness, flavor, and overall acceptability. The crude fat contents showed significant correlation with juiciness (r=0.59), tenderness (r=0.71), flavor (r=0.55), and overall acceptability (r=0.69). The lower sensory trait scores were related to higher WBs. Grade $1^+$ Hanwoo beef had a significantly higher WBs and lower fat contents when compared to grade $1^{++}$ Hanwoo beef (p<0.05).

• Journal of Animal Science and Technology
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• v.55 no.1
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• pp.61-66
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• 2013

The purpose of this study was to determine the effects of different crude protein levels in the concentrates on carcass and meat quality of Hanwoo steers. A total of thirty 5.3-month-old castrated Hanwoo calves ($135.6{\pm}10.52$ kg) were randomly allocated into either control or treatment group. The animals were separately housed to 5 heads per group. Crude protein levels in concentrates for growing, fattening, and finishing phases were 14, 13, and 11% for control group and 16, 15, and 14% for treatment group respectively. Comparative analysis of carcass characteristics, physico-chemical characteristics, and fatty acid composition in M. longissimus dorsi of Hanwoo steers were carried out. There was no statistical difference in average cold carcass weight between control (411.9 kg) and treatment (419.9 kg) group. Also, dietary crude protein level in concentrates did not affect M. longissimus dorsi area, backfat thickness, and meat yield index. In contrast, the marbling score in treatment group was higher (p<0.05) than the control group. Also, treatment group showed significantly higher (p<0.05) values than control group for CIE L-value, Mono-unsaturated fatty acids and oleic acid composition. Therefore increasing crude protein levels of concentrates in Hanwoo steers during growing and fattening phases might be beneficial for the improvement of meat quality.

• Journal of Animal Science and Technology
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• v.46 no.3
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• pp.427-436
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• 2004

The current study was conducted to determine the effect of suspension method on satisfaction level of Korean consumers and objective meat quality traits in Hanwoo longissimus dorsi(LD), triceps brachii(TB) and semimembranosus(SM) muscles. Eighteen Hanwoo steers were slaughtered and alternative sides were hung either by pelvic bone(TS) or Achilles tendon(Al). Sensory characteristics, WB-shear force, sarcomere length, water-holding capacity, saroomere length and cooking loss were determined after a 7-d chiller ageing. Higher carcass quality grade received significantly(p < 0.05) greater eating quality for LD, but the grade did not affect eating quality for both TB and SM. TS did not influence objective and subjective meat quality for TB, but that significantly(P < 0.05) improved eating quality for LD and SM. The most noticeable result was that when SM was tenderstretehed, eating quality was equivalent to that of nonna1ly hung LD. In relationship between objective and subjective meat quality assessments, eating qualty for LD had a significant(P < 0.05) relationship with intramuscular fat content, while that for SM was greatly(P < 0.05) related to saroomere length. The current study indicated that pelvic hanging was an effective way to improve eating quality both LD and SM, and carcass quality grades did not greatly reflect eating quality of SM and TB. The data also implied that instnunental measurements poorly estimated the satisfaction level of Korean conswners.

• KAPE Magazine
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• s.135
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• pp.6-7
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• 2007

지난 10월 30일에 본부 대회의실에서 '2007년 현장연구조사 연구발표회'가 열렸다. 그 중 최우수상을 수상한 서울지역본부의 발표내용을 요약.발췌하였다.

• Journal of Animal Science and Technology
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• v.45 no.3
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• pp.409-420
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• 2003

This experiment was carried out to investigate effects of fermented feedstuff added Saccharomyces cerevisiae(FFSC) on growth performance and carcass grade of growing Hanwoo bulls. Twenty six Hanwoo bulls averaging 230$\pm$24kg were randomly assigned within two dietary treatments which were control and FFSC. Average daily gain and feed intake were significantly higher in FFSC compared with control during growing, fattening and finishing period. Feed conversion was improved in FFSC compared with control during fattening and finishing period. During the whole experimental period, average daily gains were 1.06 and 0.98kg in FFSC and control, respectively, and it indicated that 19% was improved in FFSC compared with control(P<0.05). Feed intake was not significantly different between treatments during whole experimental period. In addition, feed conversion was not significantly different between treatments, there was a tendency to be beneficially increased about 7% in FFSC compared with control. There was no differences on yield traits including carcass weight, dressing, back fat thickness, rib-eye area and meat production between treatments. Marbling score was improved in FFSC compared with control(P<0.05). Appearances of ‘A’ ranked meat quantity were 44.4 and 25.0% in FFSC and control, respectively. Only FFSC had ‘1’ ranked appearance, but there was no ‘1’ ranked appearance in the control.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.108-114
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• 2004

In a trial involving 72 pigs, the effects of market weight and gender on the carcass and pork quality characteristics were investigated. A total of 72 pigs were divided into 3 groups(95-104, 105-110 or 111-120kg), market weight was assigned to 2 gender group (gilt or boar). The carcass characteristics (carcass weight, backfat thickness or grades) were determined on those carcass, longissimus muscle was removed from each left side at 5th to 13th rib and meat qualities were evaluated. The carcass weight and backfat thickness of pigs slaughtered at 111-120kg were increases than the other weights. The carcass grade of pigs slaughtered at 105-110kg had higher then at pigs slaughtered 94-104kg. Compared with boars, gilts carcass had higher in carcass weight and backfat fat. The pH$\_$u/, drip loss and cooking loss tended to similar for market weight and gender, meat of boars had higher shear force values than gilts (p＜0.05). The meat color tended to similar for market weight and gender. The total myoglobin content of gilts slaughtered at 95-104kg and boars slaughtered at 111-120kg had higher than the other weight and gender. The meat of gilts had higher springiness and brittleness than boars (p＜0.05). These results imply that the carcass characteristics (carcass weight and backfat thickness) could be affected by market weight and gender, meat of gilts was improved the shear force values and texture properties when compared to boars.

• Journal of the Korean Institute of Intelligent Systems
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• v.26 no.6
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• pp.433-438
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• 2016

This paper proposes a grade prediction method to measure meat quality in Hanwoo (Korean Native Cattle) using classification and feature extraction algorithms. The applied classification algorithm is an AdaBoost and the texture features of the given ultrasound images are extracted using SFTA. In this paper, as an initial phase, we selected ultrasound images of Hanwoo for verifying experimental results; however, we ultimately aimed to develop a diagnostic decision support system for human body scan using ultrasound images. The advantages of using ultrasound images of Hanwoo are: accurate grade prediction without butchery, optimizing shipping and feeding schedule and economic benefits. Researches on grade prediction using biometric data such as ultrasound images have been studied in countries like USA, Japan, and Korea. Studies have been based on accurate prediction method of different images obtained from different machines. However, the prediction accuracy is low. Therefore, we proposed a prediction method of meat quality. From the experimental results compared with that of the real grades, the experimental results demonstrated that the proposed method is superior to the other methods.

• Journal of Animal Environmental Science
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• v.15 no.1
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• pp.37-50
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• 2009

The purpose of this study was to investigate the effects of on-farm management systems(including the farm size, stocking density of growing-finishing phase, proportion of finisher diet and type of growing-finishing building) and pre-slaughter handling(including the transportation time and loading time) on carcass grade, the incidence of PSE pork, the meat quality score for intra-muscle fat, inter-muscle fat, subcutaneous fat and score for elasticity of market pigs. For this study, 248,787 pigs of 53 different farms were used to establish the pork quality assurance program and to meet the comsumer's need. The results are summarized as follows. 1. The farm size had significant influence on carcass grade, in which showing the higher grade by increasing the farm size. However, the incidence of PSE pork were not significantly differences among the farm size. The meat quality score for intra-muscle fat, inter-muscle fat, subcutaneous fat and score for elasticity of market pigs were not significant influenced by farm size. 2. The stocking density of growing-finishing phase was statistically significant for carcass grade, in which showing the higher grade in mid density group. However, the incidence of PSE pork was higher in high density group. The meat quality score for intra-muscle fat, inter-muscle fat and elasticity of market pigs were greater in mid density groups, but not influenced by stocking density for subcutaneous fat score. 3. The carcass grade and the incidence of PSE pork were not significantly influenced by transportation time. However, transportation time significantly affected the meat quality score, the meat quality score for intra-muscle fat, inter-muscle fat, subcutaneous fat and elasticity of the carcasses were superior in more than 1 hour transportation groups. 4. At any time loading, the carcass grade and PSE incidence were not significantly differences. However, the meat quality score for intra-muscle fat, inter-muscle fat and elasticity of market pigs were superior in before 10 AM groups, but not influenced by loading time for subcutaneous fat score. 5. The proportion of finisher diet had not significant influence on carcass grade, but PSE incidence affected by proportion of finisher diet, 21 percent or more group was higher PSE incidence. The meat quality score for intra-muscle fat and inter-muscle fat of the carcasses were superior in 21 percent or more fed finisher diet groups, but elasticity score of carcass had not influenced by the proportion of finisher diet. 6. The type of growing-finishing building was affected the carcass grade and PSE incidence of the market pigs, carcass grade and PSE incidence were superior in enclosed mechanical ventilation building groups. The meat quality score for intra-muscle fat and inter-muscle fat of the carcasses were not significantly differences by the type of finishing building, but the score of subcutaneous fat and elasticity of carcass were superior in opened natural ventilation building groups. In conclusion, the results of this study suggest that we have more precise on-farm management practice and the knowledge related to pre-slaughter handling skills to reduce the stress and improve the status of welfare of market pigs.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.783-800
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• 2007

The current study was conducted to investigate the effect of high quality hay on the performance and carcass characteristics of Hanwoo steers. Twenty(20) Hanwoo(7 months old) were allocated into either Control(rice straw fed) or Treatment(timothy hay and rice straw fed) group(10 animals per group) and fed for 710 days until the animals reached at 30 months old. Concentrates were fed according to the feeding program composed with three(3) phases; growing, fattening, and finishing period. For the overall feeding period, final body weights were 761.3 and 799.6kg for the Control and Treatment groups, respectively, showing 38.3kg heavier body weight in Treatment group. ADG were 0.79 and 0.84kg for Control Treatment groups, respectively. These results might be because of the intake of high quality hay during growing phase and the effects persisted until the end of the experiment. Feed intake tended to be higher in Treatment group whereas feed conversion did not show significant difference between groups. Cold carcass weights were 451.0 and 475.3kg for Control and Treatment, There were no significant difference between groups in both yield and quality grade. There were no remarkable differences in physico-chemical characteristics fatty acid composition of carcasses between groups. In conclusion, it would be beneficial to feed high quality hay such as timothy during growing period of Hanwoo steers to produce high quality beef with heavier live and carcass weight.

• Journal of Animal Science and Technology
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• v.50 no.5
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• pp.657-666
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• 2008

This study investigated the effects of dietary probiotics which contained antioxidant astaxanthin on growth performances and meat quality in two pigs farms. A total of 2,400 pigs were gilt and barrow with same number assigned to one of two treatments. The two treatments were control(commercial feed), treatment(probiotics 0.1% feed). Each treatment had 3 replicates. Weight gain, feed intake and feed efficiency were periodically recorded for 90 days. Survival ratio was shown 99.85% in treatment group. Average daily gain was higher in treatment group(0.91kg) than that of control(0.84kg). Back fat thickness was lower in treatment group than that of control, even though the treatment group tended to be higher carcass weight. The treatment group trended higher carcass weight, back fat thickness was lower in treatment group than control. The ratio of carcass grade A was shown higher in treatment than that of control, respectively. Treatment group showed higher value of fat content and water holding capacity. Treatment showed lower value than control in shear force and cooking loss. Hunter value(a and b) of treatment group in meat color was higher than control. Treatment group was lower cholesterol content than control. Control group was shown higher unsaturated fatty acid(stearic acid(C18:0)) value than treatment. Treatment group was shown lower saturated fatty acid(oleic acid(C18:1)) value than that of control. These results suggested that the supplementation of probiotics contained Phaffia rhodozyma could be used effectively for increase productivity of livestock industry.