• Food Science of Animal Resources
• /
• v.26 no.3
• /
• pp.269-275
• /
• 2006

The objective of this study was to investigate the physicochemical, microbiological and sensory properties of food additive-free grilled pork products manufactured using loin (T1), tender loin (T2) and ham (T3). The samples were heated for 30 min at $60^{\circ}C$, and then 50 min for $150^{\circ}C$. After cooling, vacuum packaged grilled pork samples was stored at $4{\pm}1^{\circ}C$ for 40 days. The pH values of grilled pork samples ranged from 5.92 (T1) to 6.10 (T3) at the initial storage time, and from 6.28 (T1) to 6.60 (T3) after 40 days. The water holding capacities(%) was $85.99{\sim}93.24%$ for T1, $95.26{\sim}93.89%$ for T2 and $89.11{\sim}94.67%$ for T3, all of which were slightly higher than those of other pork products. The shear force values of T2 were significantly higher(p<0.05) than those of the other pork products throughout the storage period. The TBARS and VBN values of T2 were significantly higher(p<0.05) than those of T1 and T3. With regard to microorganisms, all grilled pork samples was in good condition, showing $1.93{\sim}3.48\;log_{10}$ CFU/g via total plate counts, and $1.74{\sim}3.48\;log_{10}$ CFU/g far lactic acid bacteria throughout the storage period. Regarding sensory evaluation, the scores of overall acceptability in all products were above 5.0 points through 40 days of storage.

• Journal of Animal Science and Technology
• /
• v.46 no.5
• /
• pp.811-820
• /
• 2004

Objectives of this study was to determine the comparisons of physico-chemical characteristics in crossbred pigs(Korean native breed ${\times}$ Landrace breed) by feeding periods. A total of 150 pigs were sampled from commercial farm, and assigned into three treatedrnents. Feeding peirods of Tl, T2 and T3 were below 200 days, 220-220 days, over 220 days, respectively. Live weight, carcass weight and backfat thickness were significantly(P<0.05) increased with feeding period increased, and final grade score have significantly(P<0.05) lower when feeding period was increased. pH and water content were significantly(P<0.05) lower when feeding period was increased(over 220days). However, intramuscular fat have no significantly different among the treatments. $L^* and b^* were significantly(P<0.05) lower and a^*$ was significantly higher(P<0.05) when feeding period increased. Cooking loss was higher in the order of Tl > T3 > T2. Shear force values was significantly(P<0.05) decreased by feed period increase. In fatty acids, myristic acid, palmitic acid, stearic acid and saturated fatty acid(SFA) in T2 were significantly(P<0.05) lower in T2, whereas linolenic acid, unsaturated fatty acid(UFA), essential fatty acid(EFA), UFA/SFA and EFA/SFA were significantly higher in T2 compared with other treatment. However palmitoleic acid and arachidonic acid were no significantly different with feeding periods. As a result of this study, crossbred pigs was increased live weight and carcass weight with feeding periods. and improved meat color and tenderness with feeding periods. However, final grade score was decreased with feeding periods

• Journal of Animal Science and Technology
• /
• v.46 no.4
• /
• pp.645-658
• /
• 2004

To investigate the effects of conjugated linoleic acid added diet feeding on CLA accumulation and quality characteristics of manufactured press ham using CLA accwnulated pork loin meat. The CLA used to add in diet was chemically synthesized by alkaline isomerization method with com oil. Pigs were divided into 5 treatment groups(4 pigs/group) and subjected to one of five treatment diets(0, 1.25% CLA for 2weeks, 2.5% CLA for 2weeks, 1.25% CLA for 4weeks and 2.5% CLA for 4weeks, CLA diets; total fed diets) before slaughter. Pork loin were collected from the animals(110kg body weight) slaughtering at the commercial slaughter house. Manufacture press ham using CLA accumulated pork loin meat were vacuum packaged and then stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. Samples were analyzed for general compositions, physico-chemical properties(pH, color, shear force value), TBARS. pH value of CLA treatment(T4) was increased significantly than that of oontrol(P<0.05). pH of control and CLA treatments were increased significantly as the storage period passed(P< 0.05). Crude fat content of CLA treatment groups was significantly higher than the control pork (P<0.05). Meat color(CIE $L^*$, $a^*$$b^*$

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.1
• /
• pp.149-154
• /
• 2002

Seventy two Duroc $\times$ Yorkshire $\times$ Landrace pigs (75.66$\pm$1.86 kg average initial body weight) were used in a 45 days growth assay to determine the effects of Astragalus membranaceus, ginseng and onion complex on growth performance and carcass characteristics of finishing pigs. Dietary treatments included 1) Control (basal diet), 2) AGO 0.25 (basal diet + 0.25% Astragalus membranaceus, ginseng and onion complex), 3) AGO 0.50 (basal diet+0.50% Astragalus membranaceus. ginseng and onion complex). For overall period, average daily weight gain increased as the concentration of Astragalus membranaceus, ginseng and onion complex in the diets was increased (linear effect, p<0.01). Gain/feed improved without significant difference (p>0.05) as the concentration of Astragalus membranaceus, ginseng and onion complex in the diets was increased. As adding level of Astragalus membranaceus, ginseng and onion complex increased in the diets, A grade appearances of carcass tended to increase (linear effect, p<0.01). The total and LDL+VLDL cholesterol concentrations in serum of pigs fed AGO 0.25 diet were lower than them of pigs fed Control and AGO 0.50 diets without significant difference (p>0.05). $L^{*}$-, $a^{*}$-, and $b^{*}$- value of M. longissimus dorsi muscle were not significantly different among the treatments (p>0.05). Total feed cost per kg of weight gain was lower in the AGO 0.50 treatment (813 won) than in the Control (830 won). The results obtained from this feeding trial suggest that the Astragalus membranaceus, ginseng and onion complex supplementation for finishing pigs had improved growth performance. However, carcass characteristic was not affected by supplemental Astragalus membranaceus, ginseng and onion complex.lex.x.

• Journal of Animal Science and Technology
• /
• v.51 no.1
• /
• pp.81-90
• /
• 2009

This study was carried out to investigate consumer's preference and purchase behavior of pork including perception of brand-pork in Korea. A total of 504 respondents were surveyed and collected from December, 2007 to February, 2008. Among total respondents, 62.55% (n=314) responded that they liked the pork and respondents who were higher education level showed higher preference (p<0.05). Majority of consumers (61.16%) did not like imported pork. In addition, one who had lower education level and living in rural area disliked more the imported pork. Most consumers preferred to the belly (58.57%) and results indicated that the people who were higher education level preferred a discount mart but who were living in rural area preferred a butcher's shop. Among the purchasing area, a big discount mart was the most preferred (44.64%) and this was also different among the education level (p<0.001) and living areas (p<0.05). The consumers preferred to purchasing a 600 g pack for a single purchase. Among total respondents, 42.71% of consumers responded that their priority was reliability of meat quality on choosing the place for purchasing the pork, and the significant difference was highly found in living area groups (p<0.001). The perception of carcass grading system was common scores with the average of 2.79, and there was highly significant difference among education level groups (p<0.001). The average of 3.50 among 5 points for branded pork were evaluated by a total of consumers but the significant differences were not found in all three groups.

• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• v.14 no.2
• /
• pp.97-112
• /
• 1978

The rule 15, 16 and 17 of International Regulations for Preventing collisions at Sea direct actions to avoid collision when two power-driven vessels are crossing. But these rules do not present the safety minimum approaching distances outside which a give- way vessel deeps out of the way of a stand-on vessel. In this paper, the author analyzed the ship's collision avoiding actions from a viewpoint of ship kinematics as the method to calculate this distance. The author worked out mathematic formulas for calculating the safety minimum approaching distances outside which the give-way vessel takes the actions to avoid collisions in accordance with the cross angles of the crossing vessels' courses. Figuring out actually the values of maneuvering indices of the M. S. Koan Ack San (GT: 224tons), the training ship of the National Fisheries University of Busan and the M. S. Golden Clover (GT: 101, 235tons) of the Eastern Shipping Co., Ltd. through their Z test, the author applied these values to the calculating formulas and calculated the safety minimum approaching distances. The results of calculations are as follows; 1. The greatest distance is to be kept by the give-way vessel to avoid collision when the cross angle of courses is 90$^{\circ}$ or near it. In such case the safety minimum approaching distance of a small vessel must be more than 5 times of her own length and that of a large vessel more than 11 times of her own length. 2. Collision danger is greater when crossing angle is obtuse than in an acute angle, therefore greater distance is to be kept by the give-way vessel to avoid collision in the case of the obtuse angle. 3. The actions to be taken to avoid collisions by the give-way vessel in Rule 16 and by the stand-on vessel in Rule 17(a)(ii) of International Regulations for Preventing Collisions at Sea, must be done outside the above safety minimum approaching distance. When inevitably such actions are to be taken within the safety minimum approaching distance, they should be accompanied with engine motions.

• Journal of Animal Science and Technology
• /
• v.45 no.3
• /
• pp.499-508
• /
• 2003

This study was carried out to analyze the physico-chemical characteristics of the loin from pigs fed biotite. Control was fed diet for piglets and growing pigs, and treatments were fed diet supplemented 1.25% and 1.75% biotite to piglet diet and to growing pigs, respectively. Ratio of carcass grade A was shown as 27.8% and 50% in control group and treatment, respectively. And that of carcass grade A and B was appeared as 52.8% in control and 80% in treatment. The control group showed higher value of water and protein content than treatment. However, fat and ash content of treatment were higher than those of control. Treatment showed lower value than control in shear force and cooking loss, and was higher than control in pH value(p<0.05). L*, a* and b* value of control in meat color were lower than those of treatments. Treatments group was shown lower value than control group in textural gumminess and brittleness. In the sensory test of fresh meat, there was no significant difference between control and treatment group. However, intramuscular fat content and overall acceptability of control were more or less lower than its of treatment. In cooked meat, the meat color of control was lower than those of treatments. Control group was shown higher saturated fatty acid value than treatment group. However, the poly unsaturated fatty acid, essential fatty acid, and the ratio of unsaturated fatty acid/saturated fatty acid and essential fatty acid/saturated fatty acid were low.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.20 no.10
• /
• pp.195-202
• /
• 2019

This study was undertaken to investigate whether the local Woori black pigs could replace Duroc as the terminal sire in order to reduce foreign currency outgoings. This study compared the physicochemical properties of pork loins in two cultivars of three-way crossbred pigs: Landrace ${\times}$ Yorkshire ${\times}$ Duroc (LYD) and Landrace ${\times}$ Yorkshire ${\times}$ Woori black pig (LYW). A total of 119 pigs (59 LYD and 60 LYW) aged 180 days were used in the experiment. After 24 hours of cooling, pork loins were assessed for their physicochemical traits, meat color, fatty acid and sensory evaluation. The moisture content and water holding capacity showed no significant difference between the two cultivars. Fat content and cooking loss were significantly higher in LYW than in LYD (p<0.05), whereas shear force and pH were significantly lower in LYW than LYD (p<0.05). Redness ($a^*$), yellowness ($b^*$), and stearic acid (C18: 0) content were also significantly higher in LYW than in LYD (p<0.05). Sensory evaluation revealed significantly higher meat color and flavor in LYW than LYD (p<0.05). Taken together, these results indicate that certain physicochemical qualities are improved in the LYW cultivar, as compared to LYD. Therefore, Woori black pig (W) has the potential to be substituted for Duroc, a breeding pig used currently.

• Food Engineering Progress
• /
• v.23 no.1
• /
• pp.7-15
• /
• 2019

The impregnation of solid foods into the surrounding hypotonic or hypertonic solution was explored as a method to infuse NaCl in pork loin cube without altering its matrix. Mass transfer kinetics using a diffusive model as the mathematical model for moisture gain/loss and salt gain and the resulting textural properties were studied for the surrounding solutions of NaCl 2.5, 5.0, 10.0 and 15% (w/w). It was possible to access the effects of brine concentration on the direction of the resulting water flow, quantify water and salt transfer, and confirm tenderization effect by salt infusion. For brine concentrations up to 10% it was verified that meat samples gained water, while for processes with 15% concentration, pork loin cubes lost water. The effective diffusion coefficients of salt ranged from 2.43×10^-9 to 3.53×10^-9 m²/s, while for the values of water ranged from 1.22×10^-9 to 1.88×10^-9 m²/s. The diffusive model was able to represent well salt gain rates using a single parameter, i.e. an effective diffusion coefficient of salt through the meat. However, it was not possible to find a characteristic effective diffusion coefficient for water transfer. Within the range of experimental conditions studied, salt-impregnated samples by 5% (w/w) brine were shown with minimum hardness, chewiness and shear force.