• Journal of Animal Science and Technology
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• v.45 no.5
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• pp.857-864
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• 2003

In a trial involving 120 pigs, the effects of transport time on blood profile and meat quality in pigs were investigated. One group of 60 animals was subjected to 20 min and the others to 2 h transport time, and held in lairage for 1 h 30 min. There was not significantly different in the carcass weight, backfat thickness and carcass grade between groups. Cortisol and lactic dehydrogenase(LDH) concentrations were significantly(P〈0.05) higher in the group transported for 2 h compared with the group transported for 20 min. There was not significantly different(P〉0.05) in meat quality(pH$_1$, pH$_{u}$, drip loss, cooking loss, hardness, CIE L$^{*}$, a$^{*}$, b$^{*}$ and NPPC) and skin damage of pork carcass between groups. These results imply that the stress could be affected by transport time in transit without meat quality.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1536-1541
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• 1999

Fruit leathers were manufactured from flesh and pomace of Japanese apricots and evaluated for their physical, chemical, microbiological and sensory properties. The contents of total dietary fiber(TDF) in Japanese apricot leathers(JAL) and Japanese apricot pomace leathers(JAPL) were 4.06% and 7.82%, respectively. One hundred grams of leather contained 368kcal in JAL and 352kcal in JAPL. Water activities of fruit leathers were 0.36 in JAL and 0.48 in JAPL. None of the factors had an effect on the microbiological counts of any of the organisms. The L, a and b values of the fruit leathers were higher in those made of JAF than those made of JAP. The fruit leathers made of JAF were harder than those made of JAP. Sensory panelists preferred fruit leathers made of JAP to those made of JAF in all attributes, except for their color.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.11
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• pp.116-125
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• 2018

This study was carried out physicochemical and sensory evaluation to compare the quality characteristics of pork loins from Yorkshire, Duroc, Pietrain, and Duroc ${\times}$ Pietrain (DP). A total of 79 pigs from Yorkshire(22), Duroc(22), Pietrain(17), and DP(18) was used for the experiment. After 24 hours of cooling, pork loins were gathered and vacuum-packed from left carcasses and then the physicochemical traits and sensory evaluation were conducted. The pH of the loins from breed Pietrain was lower than those of the other breeds (p<0.01). While the moisture content of loins was higher in Pietrain than in the other breeds (p<0.01). The fat content of loins was higher in Duroc and DP than in the other breeds and lower in Pietrain than in the other breeds (p<0.01). Pietrain loins had the lowest drip loss (p<0.01) and the highest water holding capacity (p<0.01). There were no significant differences in the cooking loss and shear force of the loins among 4 breeds (p>0.05). There was a significant difference in the CIE color L*, a* and b* values of the loins from 4 breeds (p<0.01). Sensory scores of the loins were ranked lower in Pietrain in overall. The results of this study indicate that meat quality could be altered according to the breeds.

• Proceedings of the Korea Water Resources Association Conference
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• 2006.05a
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• pp.1093-1097
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• 2006

하천수계는 여러 인자들의 상호작용을 통하여 변화하게 되며, 하천 자정능력에 관한 연구는 이를 중심으로 진행되어 왔다. 여러 환경 요인 중 하상재료는 하천의 조도와 수생태계의 특성을 변화시키게 되며, 유입수의 성상에 따라 수저퇴적물이 쌓이거나, 생물막이 형성되는 매개체 역할을 하게 된다. 특히, 하천의 폭이 좁고 수심이 얕은 개울에서는 하상 퇴적물이 수질에 기여하는 영향이 큰 것으로 알려져 있다. 국내하천의 경우 하상재료가 주로 모래와 자갈이 주를 이루고 있으며, 수심이 낮아 빛의 투과성이 양호하여 부착조류의 증식 및 하상재료(모래 및 자갈 등)를 기질로 한 생물막 형성 등 하상재료는 하천환경의 변화 및 수질변화가 일어나는데 상당한 기여를 하는 것으로 보고되고 있다. 본 연구에서는 하천의 하상재료가 설치된 수로를 이용하여 이화학적요소를 조사, 분석함으로써 하상재료를 통한 수질변화 특성을 비교.검토 하였다. 그 결과 하상재료의 입경이 클수록 DO 변화가 더 큰 폭으로 증가 하였으며, 수위와 유속의 경우 수위가 낮으면서 유속이 적정수준일 경우 DO 증가가 나타나는 것으로 관측되었다. 하천수가 수로에 의해 순환되면서 유기물 저감속도의 측정결과 초기 흡착, 침전 등의 물리적 작용이 부착조류 증식 등의 생물학적 작용보다 우선되면서 입자성 유기탄소(POC)의 제거속도가 용존성 유기탄소(DOC) 의 경우보다 더 빠르고 우선되는 것으로 조사되었다. 영양염류의 경우 부착성조류에 의한 질소 제거능은 실제 질산화작용은 활발히 이루어졌으나 탈질작용에 의한 총질소의 제거는 미비한 것으로 나타났으며, 총인은 입자성유기탄소가 제거되는 것과 유사한 경향을 나타내 제거 기작이 대부분 흡착, 침전에 의한 물리적 자정 작용에 기인한 것으로 조사되었다. 또한 하상재료 입경 변화에 따른 수질변화 특성은 기질(하상재료)의 입경이 작을수록 오염물질의 분해능이 큰 것으로 나타났다. 이와 같이 여러 하천환경 요인 중 하상재료에 의한 하천환경의 다양한 변화는 수질변화 및 자정능력에 큰 영향을 미치게 된다.

• Journal of Animal Science and Technology
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• v.47 no.4
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• pp.655-666
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• 2005

This study was performed to measure physicochemical and textural characteristics, and shelf-life effect of low-fat functional sausages(LFFSs) manufactured with sodium lactate(SL, 3.3%), lac pigment and various molecular weights(MWs) of chitosan (Low=1.5 kDa, Med=30-50 kDa and High=200 kDa) during storage at 15$^{\circ}C$ for 18 days. LFFSs had 73.7-76.0% moisture, lower than 3% fat and 14-15% protein, respectively. pH values were 6.05-6.44 and the control(150 ppm, $NaNO_2$) was the lowest among LFFSs (p<0.05). Increasing storage time decreased pH values, but no differences in pH values were observed up to 6 days of storage (p>0.05). LFFSs containing SL and low MW of chitosan improved water holding capacity (WHC) and different from those with SL and medium-MW chitosan. WHC was decreased with increased storage time and differences of WHC were observed from 18 days of storage. The addition of chitosan reduced both lightness and redness values, as compared to 150 ppm sodium nitrite(SN), and increased storage time decreased yellowness(p<0.05), especially at 12 days of storage. LFFSs with SL and medium-MW chitosan increased most textural properties compared to the control(p<0.05). The addition of SN of 150 ppm in LFFSs retarded microbial growth for E. coli 0157:H7, while those with SL tended to have an antimicrobial effect for Listeria monocytogenes(LM). The growth rate of LM was delayed by addition of various MW of chitosans in LFFSs, especially high MW chitosan, as compared to LFFSs containing SL alone. These results indicated that the functional, textural and antimicrobial effects of LFFSs were improved by addition SL and various MW of chitosan combinations. In addition, 0.05% lac pigment improved the cure color of LFFSs similar to those of 150 ppm SN.

• Korean Journal of Poultry Science
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• v.47 no.2
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• pp.61-68
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• 2020

This study was conducted to compare and analyze meat quality of Korean native duck (KND) meat relative to stocking density. The stocking densities under investigation were 4, 5, 6, 7, 8 and 9 birds/㎡. The experiment comprised six treatments and four replications, wherein the breast meat (pH, meat color, and physicochemical properties) and leg meat (fatty acid contents) of 8-week-old KNDs (2.8±0.2 kg) were used. pH of breast meat decreased linearly and quadratically (P<0.05) as stocking density increased. Ash content also decreased linearly (P<0.05) as stocking density increased; however, moisture, fat, and protein contents did not differ significantly among treatments. Furthermore, meat color and cooking loss (CL) increased linearly (P<0.05) as stocking density increased whereas neither shear force (SF) nor water holding capacity (WHC) displayed a significant difference among treatments. Palmitic acid (C16:0) and stearic acid (C18:0) contents decreased quadratically (P<0.05) as stocking density increased whereas, conversely, linoleic acid (C18:1n9) and eicosenoic acid (C20:1n9) contents increased linearly (P<0.05) as stocking density increased. Additionally, γ-linoleic acid (C18:3n6) content increased linearly and quadratically (P<0.05) as stocking density increased, but a decrease (P<0.05) was observed in arachidonic acid (C20:4n6) content. Saturated fatty acid (SFA) and total unsaturated fatty acid (TUFA) contents did not show significant differences among treatments relative to stocking density. However, monounsaturated fatty acid (MUFA) content increased linearly (P<0.05) and polyunsaturated fatty acid (PUFA) content decreased linearly (P<0.05) as stocking density increased. These results can be utilized as basic data for research on the effect of stocking density on KNDs.

• Journal of Animal Science and Technology
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• v.50 no.2
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• pp.217-226
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• 2008

Product quality of low-fat sausages(LFSs) manufactured with two types(powder and hydrated) and two levels(0.5 and 1.0%) of Acorn powder was evaluated as a potential fat replacer. The addition of Acorn powder did not affect the product quality of LFSs (P>0.05), however 0.5% and hydrated Acorn was better sensory flavor than 1.0% and powder counterparts. The addition of Acorn into the LFSs decreased the expressible moisture(%) except for 0.5% powder type and decreased Hunter L-values in LFSs. The addition of 1.0% hydrated Acorn lowered sensory saltiness than those of other LFSs and regular-fat control. These results indicated that Acorn powder can be used to manufacture LFSs as a fat replacer and 0.5% with hydrated form had better characteristics than 1.0% and powder counterparts. Future research will be performed to prevent the color change with the addition of Arcon powder in LFSs.

• Journal of Animal Environmental Science
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• v.10 no.2
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• pp.101-110
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• 2004

A solid of Thermophilic Aerobic Oxidation(TAO) System was mixed with sawdust or a rice husks. After fermentation was finished, molding machine and a dryer were used, and pellet fertilizer was produced. The fertilizing experiment was carried out as five pieces by Bed soil, TAO solid(TAO-S), TAO pellet fertilizer(TAO-PF), Chemical fertilizer(NPK) and Control(no fertilizer). Growth rate of the Chinese cabbage by each treatment was examined. Analysis of microbe and soil characteristic before and after crop experiment were carried out. When the moisture contents of TAO-PF were $18\%$ and $25\%$, the occurrence rate of microbes for the storage time was increased to $80\%$ and $100\%$ respectively. However, in the $12\%$ of water content treatment was not increased microbes. The concentration of soil bacteria in TAO-PF and TAO-S for 15 day after treatment was $1.5\times10^7\~8.0\times10^7$ CFU/ml, and the concentration of bacteria for 50 day was increased to $6.3\times10^7$ and $8.3\times10^7$ CFU/ml. However, Fungus decreased. The concentration of Actinomycetes was increased in TAO solid, Bed soil and TAO-PF treatment. The TAO-S and TAO-PF treatment were normal to compare to the NPK treatment. In this experiment the height and width of the Chinese cabbage were 22.3 cm, 16.8 cm in Bed soil and 28.8 cm, 21.3 cm in TAO solid. The leaf number of TAO-S, TAO-PF and NPK treatment were similar to 39.8, 38.3, 40.3 sheet. As the result, the TAO-PF knew that use was possible with fertilizer.

• Journal of Animal Environmental Science
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• v.13 no.2
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• pp.81-88
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• 2007

One hundred and forty-four cross-bred market pigs weighing approximately 110 kg were randomly divided into six groups in a 3 (duration of fasting prior to loading; 0, 12 and 24 h) ${\times}$ 2 (handling stress; minimal vs stimulated handling stress) factorial arrangement of treatments. The stimulated handling stress group received overally rough handling including electric prod stimulation during loading, transport and lairage at least once at each step. All the animals received 3-h lairage prior to slaughter. Blood and longissimus dorsi muscle (LM) samples were taken at slaughter and after overnight chilling of the carcass, respectively. Mean plasma glucose concentration, as expected, was less in the 12 h- or 24 h-fasting group than in the 0 h-fasting, whereas cortisol concentration was greater (P<0.05) in the 24 h- vs 0 h-fasting group. Plasma concentrations of stress indicators glucose, cortisol, creatine kinase and lactate dehydrogenase were greater in the stimulated vs minimal handling stress group. There were no interactions between the duration of fasting and handling stress in their effects on these blood variables. The incidence of pale, soft and exudative (PSE) carcass and drip loss of LM were reduced in the 12 h- or 24 h- vs 0 h-fasting group, whereas the 24-h postmortem LM pH and color including the lightness and redness were not affected by the duration of fasting. The incidence of PSE carcass and physicochemical characteristics of LM, however, were not changed by the stimulated vs minimal handling stress. In conclusion, results suggest that fasting the market pig overnight prior to transport is desirable in terms of reducing the incidence of PSE carcass. Rough handling of market pigs may not affect the carcass quality of the animals when an enough lairage time is provided. However, rough handling inflicts a stimulated stress on the animal, which is manifested by increased blood concentrations of stress indicators, and therefore should be avoided fer animal welfare.

• Journal of Animal Science and Technology
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• v.44 no.6
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• pp.739-746
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• 2002

We investigated the effect of fig fermented product(FFP) supplementation on growth performance, serum profile, carcass performance, meat performance and meat quality in 10 bulls of Korean cattle. Concentrates diet was supplemented with substrate fermented from fig fruit and leaves at 10% of the diet. The feed intake of FFP were slightly higher than the control, but the final weight showed no sifnificant difference between the two. Daily weight gain and feed intake were increased in FFP. The serum profile had no significant difference in the treatment. In carcass performance, the meat quantity grade of the treatment had no significant difference, but in meat quality grade the marbling score of FFP was significantly(P<0.05) increased therefore it showed a positive effect on meat quality grade. Also there was no significant(P<0.05) difference of meat cut performance in the treatment. Due to the proximate characteristics of longissimuss muscles the crude fat content of the FFP was significantly(P<0.05) increased. There was no significant difference(P<0.05) in physical characteristics ; pH level, meat color and heat loss of the treatment, but the shear force value and the cholesterol content of FFP significantly(P<0.05) decreased. Crude fat was increased(P<0.05) and cooking loss, shear force and cholesterol concentration were decreased. In fatty acids composition of the FFP, the linoleic acid from the longissimus increased significantly(P<0.05). In subcutaneous fat of longissimus of the FFP, C16:0(palmitic acid) significantly(P<0.05) decreased, but C18:1 significantly (P<0.05) increased. Therefore in FFP, the concentration of saturated fatty acid significantly decreased (P<0.05), but on the other hand the concentration of unsaturated fatty acids significantly (P<0.05) increased. In sensory evaluation of the FFP, the evaluation of odor increased slightly in a positive manner, also the appearance and the taste increased significantly(P<0.05). In conclusion when annexing additional fig fermented product to Hanwoo bulls, the carcass grade improves and the livestock production increases. Also the shear force, lower cholesterol, improved appearance and taste will open the doors to high quality meat production.