• KOREAN POULTRY JOURNAL
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• v.45 no.3
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• pp.148-149
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• 2013

• Monthly Korean Chicken
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• v.18 no.5
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• pp.84-86
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• 2012

• KAPE Magazine
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• s.252
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• pp.21-23
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• 2017

본 연구는 식품제조산업 현장에서 원료육으로 많이 사용되는 제주산 돼지고기 중 제주흑돼지가 제주일반돼지에 비해서 돼지도체 등급판정 기준에 의한 비교시 높은 등급이 나오지 않음에도 불구하고 가격이 높게 나오는 현상에 대한 원인을 규명하고자, 제주흑돼지와 제주일반돼지를 구입하여 도체상태의 육질 특성과 정육상태에서의 물성특성을 조사하였다. 도체상태에서 제주흑돼지는 제주일반돼지에 비해 육색의 적색도는 유의적으로 높았다. 돼지고기 정육의 물성을 조사하기 위해 제주흑돼지와 제주일반돼지 중 도체중량이 유사한 도체를 선별하여 분석하였다. 돼지 껍데기에 대한 물성을 조사한 결과 제주흑돼지와 제주일반돼지에서 차이점은 탄력성(springness), 응집성(cohesiveness), 탄성(Resilience)에 유의적인 차이가 있었고, 돼지 생육에 있어서는 탄력성(springness), 응집성(cohesiveness), 탄성(Resilience)에서 유의적인 차이점을 보였다. 이상의 결과를 종합해 볼 때 식품제조 원료로써 제주산 돼지고기를 구매할 때 제주흑돼지는 제주일반돼지에 비해서 도체상태에서 육색의 적색도가 유의적으로 높고, 돼지고기 껍데기와 고기의 탄력성(springness)이 높고, 응집성(cohesiveness), 탄성(Resilience)에서는 낮은 값을 나타냈다. 따라서 생육상태에서 식품제조 원료육으로 돼지고기를 구매할 때 물성항목이 품질평가에 중요한 지표로 활용할 수 있을 것으로 판단된다.

• Journal of Animal Science and Technology
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• v.53 no.2
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• pp.89-97
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• 2011

In this study, the efficiency of microsatellite (MS) markers for pork quality was examined and further, their suitability to domestic pork industry also was verified, by measuring meat quality parameters of Berkshire breeds. A total of 323 pigs of Berkshire breeds were slaughtered and subjected to meat quality evaluation. In addition, the genomic DNAs from blood samples of slaughtered pigs were used for genotyping analysis of 50 MS markers. The results revealed that Berkshire breeds have excellent meat quality, compared with the popular domestic breeds such as Duroc, Yorkshire, and Landrace. Noticeably, the Berkshire breeds exhibited a significant post-mortem pH24hr ($5.88{\pm}0.01$) and fat content ($2.878{\pm}0.06$). Through the linkage analysis between MS markers, 14 MS markers showed significant association with meat quality traits (p<0.05). Maximum significant differences of 0.55 pH24hr value and 2.04% fat content were observed between the highest and lowest allele populations. If these 14 MS markers are applied to the pork quality diagnosis kit, the synergistic effect can be expected in meat quality parameters such as meat color, fat content, pH 24 hr, cooking loss, drip loss and water-holding capacity.

• Journal of Animal Science and Technology
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• v.49 no.4
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• pp.509-514
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• 2007

This study was conducted to investigate the optimal energy level at growing Korean black goat from April 20 to November 6, 2006. Forty male Korean black goat were divided into four treatments and were fed with concentrate feed containing ME 2.4, 2.6, 2.8 and 3.0 Mcal/kg with CP 15% and rice straw. Average daily gains of were 59.8, 65.4, 73.2 and 77.2 g/day in groups fed with ME 2.4, 2.6, 2.8 and 3.0 Mcal/kg diet, respectively. There was a tendency to increase ADG as the ME level of concentrate feed grew. Dressing percentage were 49.73, 48.64, 50.19 and 51.36% in each group, and were increased as the ME level grew. Meat percentage ranged between 53.1 and 55.3%, and were almost constant. Ranges of crude fat contents and water holding capacity were and 57.9~59.0%, which were increased as the ME level grew. On the other hand, shear force were between 2.8 and 3.1 kg/cm2, which were decreased as the ME level grew. These results suggest that the optimal energy level at growing goat's concentrate is ME 3.0 Mcal/kg.

• Korean Journal of Poultry Science
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• v.45 no.3
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• pp.175-182
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• 2018

The carcass and meat quality of new native chicken strains (A, C, and D) being developed in the Golden Seed Project for Samgyetang were compared with a commercial native chicken (Hanhyup No. 3, H) and Baeksemi (white semi broiler, W) strains. In total, 250 male chicks were raised under the same feeding and raising conditions for 5 weeks. After slaughter, the carcass weight and percentage yield of parts from each strain were measured and the physicochemical quality traits (general composition, color values, fatty acid composition, and sensory evaluation) of breast muscles were comparatively analyzed. The carcass weight (875.10 g) of the W strain was significantly heavier than that of the other native chicken strains, while that of A strain (537.54 g) was the lowest. The percentage yield of breast meat was also higher in the W strain than in the other strains. The fat content of W strain was higher than that of the other native chicken strains. The new native chicken strains (A, C, D) had higher contents of linoleic acid (C18:2) than the H strain. The A and D strains especially showed relatively high content of arachidonic acid (C20:4), a characteristic fatty acid in native chicken meats. On the other hand, the fatty acid composition of C strain was similar to that of the W strain. This study provides important information on specific quality characteristics than can be used to select new native chicken lines for breeding program.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.167-171
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• 2004

옻나무를 한우에 4%씩 출하(26개월령) 전 3, 4, 5, 6개월씩 급여시 육질의 육색과 지질 산화 안정성 및 품질특성 등에 미치는 영향을 분석한 결과, 4개월간 급여한 처리구가 다른 처리구들에 비해 밝고 선명한 적색을 저장기간 내내 유지하였으며 옻나무를 급여한 처리구들이 대조구에 비해 metmyoglobin 형성율이 지연되어 높은 육색안정성과 지질산화에 대해 안정성을 가지는 것으로 나타났다. 또한 MUFA/SFA과 oleic acid가 옻나무를 첨가급여한 처리구들에서 높게 나타나 소비자의 기호성에도 바람직한 결과를 얻을 수 있으리라 사료된다. 종합적으로 육색과 지질산화 및 보수력 측면에서 볼 때 옻나무 4%를 4개월간 첨가급여하는 것이 가장 바람직한 것을 알 수 있었다.

• Journal of Animal Science and Technology
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• v.48 no.2
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• pp.287-292
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• 2006

The purpose of this study was to assess the influence of ageing time on the meat quality and sensory characteristics of longissimus muscle in Jeju horses. Twenty four horses were slaughtered after 16hr fasting. Longissimus muscle was separated from the left half of the carcass after 24hr chilling. The muscle was sliced into 3cm-thick steaks for analysis. Steaks were vacuum packaged and aged at around 4℃ for 1, 3, 7, 12, 18 and 25 days respectively. Longissimus muscle pH was not influenced by ageing (P>0.05). But shear force values of the muscle decreased during ageing time (P<0.05). Water holding capacity, color characteristics, cooking loss and purge loss considerably increased as the ageing time increased (P<0.05). Also ageing had a very important effect on flavor, juiciness, tenderness and palatability characteristics (P<0.05) evaluated by the panel. Flavor and palatability were the most acceptable when the ageing time was 7 days, whereas, juiciness was 12 days. These results suggest that ageing improves the quality of horsemeat by increasing the meat tenderness, water holding capacity and sensory characteristics. Therefore Jeju horse meat need 7-12 days ageing period to obtain an optimum acceptance.

• Journal of Practical Agriculture & Fisheries Research
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• v.7 no.1
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• pp.109-117
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• 2005

This study was carried out to determine effects of the feeding length of spent mushroom composts from selenium-enriched mushroom (Se-SMC) on meat quality and carcass characteristics in finishing Hanwoo steers. A total of 20 steers were used in this trial with four treatments. Treatments included control (no Se-SMC), Se-SMC groups of three different feeding lengths (2, 4, and 6 months). After the completion for each feeding length, steers were slaughtered and then loin muscle (Longissimus dorsi) was sampled to evaluate meat quality characteristics. Chemical compositions of the loin, except for protein content, were not different across treatments. Protein content was highest in 6 months feeding groups, however, it was lowest in 4 months. Physical property and meat color (L*, a* and b* values) were not affected by the feeding length of Se-SMC. However, water holding capacity (WHC) for Se-SMC feeding treatments was significantly more improved (p<0.05) in comparison with the control group, showing 63.8 (2 months), 64.4 (4 months), 64.2 (6 months), and 59.5% (control), respectively. Grades for meat quality and quantity, and carcass characteristics were not affected by feeding length of Se-SMC. Our results showed that Se-SMC supplementation was not significantly associated with parameters for meat quality and carcass characteristics. However, as feeding Se-SMC lengthens, WHC for loin was more improved, suggesting that the improved WC may result in the expression of antioxidant effect.

• 월간낙농육우
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• v.20 no.5 s.217
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• pp.120-127
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• 2000

송아지고기생산은 생산과정이나 육질 및 맛의 특성상 기존 육제품과의 차별화가 용이하며, 특히 도살체중이 200kg내외로 낮아 송아지고기생산이 일반화될 경우 현재 대비 약 1.5배 이상의 송아지 수요가 늘어날 수 있다는 점에서 현재의 우리 나라 상황에 꼭 필요한 사양기술로 판단된다.