• Korean Journal of Agricultural Science
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• v.43 no.4
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• pp.581-588
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• 2016

The objective of this study was to investigate the accuracy of visual discrimination of soft fat pork carcasses when subjecting carcasses to quality grade evaluations. In addition, the quality of the longissimus dorsi muscle from soft fat carcasses was investigated. Iodine values of back fat from soft fat carcasses evaluated by visual discrimination were significantly higher than those from firm fat carcass (p < 0.05). However, those values were lower than the standard for soft fat (iodine value = 70). There were no significant differences in linoleic acid content, b-values, and L-values (p < 0.05) of back fat between firm and soft fat carcasses evaluated by visual discrimination. Color of longissimus dorsi muscle from soft fat carcasses (iodine value higher than 70) was not different from that of firm fat carcass (iodine value lower than 70). Except for linoleic acid, there were no significant differences in any fatty acid contents between longissimus dorsi muscles from firm fat and soft fat carcasses. Monounsaturated fatty acid content of longissimus dorsi muscles from soft fat carcasses was significantly lower than those of firm fat carcass (p < 0.05). However polyunsaturated fatty acid content was significantly higher (p < 0.05) in longissimus dorsi muscles from soft fat carcasses. In conclusion, visual discrimination results for soft fat pork carcass were inaccurate. Therefore, other indicators should be required to evaluate soft fat pork carcasses. In contrast, the quality of longissimus dorsi muscle from soft fat carcasses was superior in terms of fatty acid composition compared with that of firm fat carcasses.

• Asian-Australasian Journal of Animal Sciences
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• v.5 no.1
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• pp.1-5
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• 1992

A computer program called LAMPRO has been developed for use by the Australian meat industry to assist with the pricing of lamb carcasses. Based on a series of prediction equations and accounting for the cost structure of a meat processor the program allows the real value of a carcass to be established. The concept has also been extended to cater for mutton carcasses destined for either domestic or export markets incorporated in a program called MUTONPRO.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.12
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• pp.1901-1908
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• 2007

The aim of this series of experiments was to examine the opportunity for application of X-ray computer tomography (CT) in cattle production. Firstly, tissue composition of M. longissimus dorsi (LD) cuts between the $11-13^{th}$ ribs (in Exp 1. between the $9-11^{th}$ ribs), was determined by CT and correlated with tissue composition of intact half carcasses prior to dissection and tissue separation. Altogether, 207 animals of different breeds and genders were used in the study. In Exp. 2 and 3, samples were taken from LD cuts, dissected and chemical composition of muscle homogenates was analysed by conventional procedures. Correlation coefficients were calculated among slaughter records, tissues in whole carcasses and tissue composition of rib samples. Results indicated that tissue composition of rib samples determined by CT closely correlated with tissue composition results by dissection of whole carcasses. The findings revealed that figures obtained by CT correlate well with the dissection results of entire carcasses (meat, bone, fat). Close three-way coefficients of correlation (r = 0.80-0.97) were calculated among rib eye area, volume of cut, pixel-sum of adipose tissue determined by CT and intramuscular fat or adipose tissue in entire carcasses. Estimation of tissue composition of carcasses using equations including only CT-data as independent variables proved to be less reliable in prediction of lean meat and bone in carcass ($R^2 = 0.51-0.86$) than for fat (($R^2 = 0.83-0.89$). However, when cold half carcass weight was also included in the equation, the coefficient of determination exceeded $R^2 = 0.90$. In Exp. 3 tissue composition of rib samples by CT were compared to the results of EUROP carcass classification. Findings revealed that CT analysis has higher predictive value in estimation of actual tissue composition of cattle carcasses than EUROP carcass classification.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.1109-1119
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• 2018

In this paper, we report the development of a nondestructive prediction model for lean meat percentage (LMP) in Korean pig carcasses and in the major cuts using a machine vision technique. A popular vision system in the meat industry, the VCS2000 was installed in a modern Korean slaughterhouse, and the images of half carcasses were captured using three cameras from 175 selected pork carcasses (86 castrated males and 89 females). The imaged carcasses were divided into calibration (n=135) and validation (n=39) sets and a multilinear regression (MLR) analysis was utilized to develop the prediction equation from the calibration set. The efficiency of the prediction equation was then evaluated by an independent validation set. We found that the prediction equation - developed to estimate LMP in whole carcasses based on six variables - was characterized by a coefficient of determination ($R^2_v$) value of 0.77 (root-mean square error [RMSEV] of 2.12%). In addition, the predicted LMP values for the major cuts: ham, belly, and shoulder exhibited $R^2_v$ values${\geq}0.8$ (0.73 for loin parts) with low RMSEV values. However, lower accuracy ($R^2_v=0.67$) was achieved for tenderloin cuts. These results indicate that the LMP in Korean pig carcasses and major cuts can be predicted successfully using the VCS2000-based prediction equation developed here. The ultimate advantages of this technique are compatibility and speed, as the VCS2000 imaging system can be installed in any slaughterhouse with minor modifications to facilitate the on-line and real-time prediction of LMP in pig carcasses.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.4
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• pp.605-610
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• 2006

The objective of the present experiment was to determine the effects of slaughtering at different ages and the use of a commercial probiotic (115-Biogallinox) in broiler diets on the color properties of carcasses, during the first 24 h following slaughter. Ross 308 male broiler chickens obtained from a commercial hatchery were raised to either 35 or 42 days of age. Chickens were fed with different levels of probiotic ($P_0$: 0.0%, $P_1$: 0.1% and $P_2$: 0.2%) containing Saccharomyces cerevisiae during the experimental period. At the end of the trial all birds were slaughtered and then stored at $3^{\circ}C$ for 24 h. The pH and skin colour of carcasses were determined 1, 3, 7, 10, 13, 17 and 24 h after slaughter. Although the use of probiotic and post-mortem ageing time affected the pH (p<0.01), it was not affected by slaughter age (35 and 42 days) (p>0.05). The highest pH values occurred in carcasses of broilers fed 0.2% probiotic. The pH values of carcasses decreased with post-mortem ageing time (p<0.01). Main factors (treatment, slaughter age and post-mortem ageing time) had an effect on colour ($L^*$, $a^*$ and $b^*$) values (p<0.01). $L^*$ values of 42d-old slaughter and $P_2$ group were lower than those of 35d-old slaughter and other probiotic groups. The $a^*$ and $b^*$ values of 35d-old slaughter were lower than those of 42d-old slauhgter. The $a^*$ and $b^*$ values increased during post-mortem ageing (p<0.01). It was determined that changing of the colour traits of broiler carcasses was correlated with probiotic, pH and post-mortem ageing time. Also, it was observed that darkness of carcass colour increased as time progressed.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.11
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• pp.1770-1776
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• 2007

Beef carcasses were examined to explore the effects of spinal cord removal and washing on central nervous system tissue (CNST) decontamination of the surface during the slaughtering process. A total of 15 carcasses were split by sawing centrally down the vertebral column and left sides of split carcasses were used for analysis. Samples were collected by swabbing the surface from 4 defined parts on the interior and 4 on the exterior of carcasses from the abattoir and analyzed using an ELISA-based test. The results showed that automatic and manual spray washing decreased CNST contamination, especially on the interior ventral parts of carcass surfaces (p<0.01), but did not decrease CNST on the interior dorsal parts. Increasing washing time to 60 s did not affect the reduction of CNST contamination. Samples following spinal cord removal prior to splitting showed lower calculated levels of "risk material" than the stated limit of detection (0.1%) of the ELISA kit on interior and exterior carcass parts (p<0.01). Therefore, spinal cord removal prior to splitting could be a very effective way to minimize CNST contamination of beef carcasses.

• International journal of advanced smart convergence
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• v.10 no.2
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• pp.151-157
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• 2021

Livestock farmers are using animal carcasses to dispose of the carcasses of livestock that have died of natural causes or disease. Most of the existing livestock carcass processors are mechanical in their structure without considering the environment. It has a function of sterilizing dead bodies at high pressure after processing them and causes environmental problems such as carbon monoxide emissions. If livestock carcasses occur, livestock farmers have to purchase their own livestock carcasses or entrust them to the outside world, which is costly. For this reason, the possibility of environmental pollution, infectious diseases, and spread has been increased recently by frequent dumping of dead bodies. The carcass of livestock mixed with manure not only serves as a medium for infectious diseases but also needsto be buried on a large scale as foot-and-mouth disease and avian influenza spread. As a result, the possibility of environmental pollution, such as contamination of groundwater, is increasing, so research is needed to protect and improve the environment. We aim to improve the process of processing livestock carcasses and purify the agricultural environment through development results on the form, structure and function of eco-friendly livestock carcasses. Its shape is applied with naturalshapessuch asstones and seeds. The material used in the dead body processis a brown beggar biocouple and is applied with an eco-friendly industrial animal recycling process. As a result of the study, it is expected to improve odors and the environment, and to be used as data to improve and help the livestock industry in the future.

• Journal of the Korea Organic Resources Recycling Association
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• v.16 no.1
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• pp.31-38
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• 2008

Animal carcasses have always been and continue to be a major burden in animal production. The main aim of this study is to evaluate the feasibility of thermophilic anaerobic digestion for animal carcasses. A batch test using ground meat and organ as the model substrate showed that animal carcasses arehighly biodegradable at thermophilic anaerobic condition. The volatile solids (VS) destruction and $CH_4$ yieldranged from 52.7 to 58.5% and from 220 to 243 mL/g VS, respectively, at initial substrate VS in the range of 1.5~7.7%. However, high ammonia concentration inhibited continuous operation at substrate VS above 2.5%. As ammonia is formed during the degradation of proteineous organic materials, the major constituent of animal carcasses, the only way to reduce the ammonia concentration would be dilution. Co-digestion with other waste stream without high nitrogen content is recommended as an economically feasible approach for thermophilic digestion of animal carcass.

• Korean Journal of Agricultural Science
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• v.42 no.2
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• pp.125-129
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• 2015

This study was conducted to investigate the incidence of bone-fracture from pig carcass slaughtered in eight processing plants located in Daejeon and Chungnam area, Korea, during the year 2013 and 2014, and to evaluate the quality of semimembranous muscle from bone-fractured carcasses. Twenty semimembranous muscles were collected from bone-fractured carcasses and none bone-fractured (control) ones, respectively, after storage of pig carcass at $5^{\circ}C$ for 24 h. The pH, cooking loss, and color of semimembranous muscle were measured as quality parameters. In total 4,865,502 of pig carcasses, the occurrence of bone fracture was 0.328% (15,975 heads) and scored the highest defect (26.31%) in total abnormal carcasses. The pH and cooking loss of semimembranous muscle from bone-fractured carcasses were significantly lower than those of control (p<0.05). $L^*$ and $a^*$ values of semimembranous muscle were not significantly different between bone-fractured carcass and control whereas that of $b^*$ values was significantly higher in bone-fractured carcass than control (p<0.05). Eight out of twenty semimembranous muscle collected from bone-fractured carcasses were confirmed as PSE whereas only one in control. In conclusion, the incidence of bone-fracture pre- and during slaughter of pig may cause serious defects in final meat quality. Therefore, the proper handling and treatment should be implicated to avoid and/or decrease the incidence of bone-fracture of pigs.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.2
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• pp.279-282
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• 2002

Twenty six male Hanwoo (Korean cattle) carcasses were measured for pH, temperature and instrumental color changes of loins during 24 h post-mortem carcass chilling at $4^{\circ}C$ in the cooler. The average internal temperature of loins was about $5^{\circ}C$ after 24 h of chilling, and with the exclusion of those with an ultimate pH>6.0 (dark-cutters), the average pH value was 5.5. When all carcasses were considered for the partial correlation coefficient between color and pH, with the temperature effect excluded, CIE $L^*$, $a^*$ and $b^*$ seemed to be affected significantly by pH during chilling process (p<0.001). However, when carcasses with dark-cutting condition were excluded, the correlation coefficients were much lower. In contrast, when the partial correlation coefficients between color and temperature, excluding the effect of pH on them, were analyzed, the relationship between color and temperature did not change much after values of DFD (dark, firm, dry) beef were excluded. The results suggested that the known interrelationship of color and pH in chilled beef loins be mainly due to the influence of temperature on pH and color.