• Korean Journal of Veterinary Service
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• v.44 no.4
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• pp.283-290
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• 2021

This is a study on the improvement of the chemical treatment method of the livestock carcass treatment newly introduced in the livestock infectious disease prevention method in order to improve the problems of the existing burial-centered carcass treatment method when a livestock infectious disease occurs. It was conducted to establish detailed treatment standards for the chemical treatment method of pig carcasses based on the results of proof of the absence of infectious diseases in pigs. After inoculating pig carcasses with 10 pathogens (6 viruses [FMDV, ASFV, CSFV, PCV2, PRRSV, PEDV] and 4 bacteria [Lawsonia intracellularis, Clostridium perfringens type C, E. coli, Salmonella Typhimurium]) It was treated at 90℃ for 5 hours in a potassium hydroxide (KOH) liquid solution corresponding to 15% of the body weight. This method liquefies all cadaveric components and inactivates all inoculated pathogens. Based on these results, it was possible to prove that chemical treatment of pig carcasses is effective in killing pathogens and is a safe method without the risk of disease transmission. Although there are problems to be solved in the processing and operation of the chemical treatment products of livestock carcasses, the chemical treatment method of livestock carcasses can be suggested as an alternative to the current domestic burial-centered livestock carcass treatment method, preventing environmental pollution, and contributing to public health.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.604-609
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• 2008

Analyses were conducted to estimate carcass component of yield grade factors by sex and live weight class and to develop the prediction equation of retail product weight by sex in Korean native cattle (Hanwoo). Data from 42,113 Hanwoo carcasses were used to estimate the traits of yield grade factor and an additional 1,066 carcasses were used to develop the prediction equation of retail meat weight. The average of fasting weight of cow, bull and steer were 529 kg, 596 kg, and 634 kg respectively. Carcass weight (CW), backfat thickness (BFT), loineye area (REA), Index score of wholesale meat and yield grade were significantly (p<0.01) affected by sex and live weight. The lean meat percentage, fat percentage and bone percentage based on the weight of cold carcasses were significantly different (p<0.05) between sex groups. The equation of predicting the retail meat product from this study could be expressed as a multiple regression $Y=-4.18+0.63{\times}CW\;(kg)-0.17{\times}BFT\;(cm)+0.16{\times}REA\;(cm^2)$, $R^2=0.93$. Among the independent factors, the BFT was the highest contributor to the prediction equation. Using the equation from this study should allow for rapid, precise and cost-effective assessment of the retail product in Hanwoo beef carcasses.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.9
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• pp.1500-1506
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• 2018

Objective: Although Hanwoo has been selected as the superior commercial beef cattle breed in Korea, Chikso (Korean brindle cattle) is still recognized as a valuable breed for beef production. The aim of this study was to compare the meat quality, fatty acid composition and aroma volatiles of beef from Chikso and Hanwoo steers maintained under identical feed management, as information regarding these characteristics is still limited. Methods: A total of 19 carcasses with a quality grade of 1 were selected, and strip loin (longissimus lumborum) cuts were collected from 11 Hanwoo carcasses and 8 Chikso carcasses. Meat quality and aroma analyses were performed at day four postmortem. Results: Though Hanwoo strip loin tended to have higher fat content (15.37%) than Chikso (12.01%), no significant differences were observed. Meat pH, water-holding capacity, cooking loss, shear force value, instrumental surface color (Commission International De L'eclairage $L^{\star}$, $a^{\star}$, $b^{\star}$, chroma, and hue angle) and fatty acid composition were not significantly different. Roasted Chikso beef released more intense aroma than roasted Hanwoo beef based on the total area units of identified volatiles. Among identified volatiles, the amounts of toluene, heptanal, octanal, and nonanal were higher in roasted Chikso beef than in roasted Hanwoo beef. In addition, the aroma pattern of the roasted beef from these breeds was well-discriminated by electronic nose. Conclusion: No distinct differences were found in terms of meat quality between Hanwoo and Chikso beef in this study. However, the aroma pattern and volatiles of roasted Hanwoo and Chikso beef were different according to instrumental analysis.

• Food Science of Animal Resources
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• v.29 no.4
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• pp.513-522
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• 2009

HACCP is a scientific and systematic program that identifies specific hazards and gives measures for their control to ensure the safety of foods. Based on the Livestock Products Processing Act, the HACCP system is now being applied to Korean livestock products since December 1997, and Korea is accelerating its application from farm to table, including in farms, slaughterhouses, livestock product industries, retail markets, and transportation. The transport of livestock and its products is one of the vulnerable sectors in terms of food safety in Korea. Meats are transported in trucks in the form of carcasses or packaged meats in boxes. Carcasses may be exposed to microbiological, physical, and chemical hazards from the environment or through cross-contamination from other meats. Poor cleaning or maintenance of vehicles and tools may also raise the exposure of carcasses to microbiological or chemical hazards. HACCP application and its acceleration in distribution, particularly in transport, is regarded as critical to the provision to consumers of ultimately safe livestock products. To achieve this goal, steady efforts to develop practical tools for HACCP application should be carried out.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.11
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• pp.1660-1666
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• 2017

Objective: Burial is associated with environmental effects such as the contamination of ground or surface water with biological materials generated during the decomposition process. Therefore, bacterial communities in leachates originating from the decomposing bovine carcasses were investigated. Methods: To understand the process of bovine (Hanwoo) carcass decomposition, we simulated burial using a lab-scale reactor with a volume of $5.15m^3$. Leachate samples from 3 carcasses were collected using a peristaltic pump once a month for a period of 5 months, and bacterial communities in samples were identified by pyrosequencing of the 16S rRNA gene. Results: We obtained a total of 110,442 reads from the triplicate samples of various sampling time points (total of 15 samples), and found that the phylum Firmicutes was dominant at most sampling times. Differences in the bacterial communities at the various time points were observed among the triplicate samples. The bacterial communities sampled at 4 months showed the most different compositions. The genera Pseudomonas and Psychrobacter in the phylum Proteobacteria were dominant in all of the samples obtained after 3 months. Bacillaceae, Clostridium, and Clostridiales were found to be predominant after 4 months in the leachate from one carcass, whereas Planococcaceae was found to be a dominant in samples obtained at the first and second months from the other two carcasses. The results showed that potentially pathogenic microbes such as Clostridium derived from bovine leachate could dominate the soil environment of a burial site. Conclusion: Our results indicated that the composition of bacterial communities in leachates of a decomposing bovine shifted continuously during the experimental period, with significant changes detected after 4 months of burial.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.2
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• pp.295-302
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• 2013

The aim of the study was to compare chemical composition and quality attributes of meat between male long fat tailed sheep (n = 17) and Small East African goats (n = 17) existing in Tanzania. Animals of 1.5 to 2 yrs in age and live body weight of $22.59{\pm}0.50$ kg were purchased from livestock auction markets. Animals were fasted for 18 h and slaughtered according to standard halal procedure. Left carcasses were dissected into muscles, fat and bone and the muscle and fat were mixed together and chemically analysed. Meat quality attributes were measured based on Muscle longissimus thoracis et lumborum excised from right sides of carcasses. Goat carcasses had significant higher (p = 0.0302) moisture content (70.65% vs 66.96%) and lower (p = 0.0027) ether extract (2.49% vs 5.82%) than sheep but there was no significant species differences in protein and ash content. Sheep had lower (p = 0.0157) ultimate pH (5.74 vs 5.88) and higher (p = 0.0307) temperature ($3.77^{\circ}C$ vs $3.15^{\circ}C$) than goat carcasses. Sheep meat had lower (p = 0.0021) shear force values (29.83 N vs 34.07 N) than goat. Within species, at day 9 of ageing, meat tenderness improved (p = 0.0001) by 44.63% and 34.18% for sheep and goat. Pooled data showed that at d 9 of ageing, meat tenderness improved (p = 0.0001) by 39.25% (from 39.54 N to 24.02 N) compared to tenderness of meat which was not aged at day one of slaughter. The present study demonstrated the differences in chemical composition and quality attributes of meat existing between sheep and goats originated from East Africa.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.1
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• pp.143-150
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• 2013

The aim of the pilot study was to evaluate slaughter characteristics and carcass composition of indigenous long fat tailed sheep and Small East African goats purchased from the auction markets slaughtered at 1.5 to 2 yrs of age and 20 kg to 25 kg live weight. The animals were slaughtered according to halal standard procedures. The left half carcasses were jointed into eight wholesale joints, and dissected into muscles, fat and bone, which were weighed separately. Sheep had greater (p<0.05) slaughter BW (22.29 kg vs 20.50 kg) and empty BW (20.17 kg vs 18.67 kg) than goats (p<0.05). Dressing percentages were lower (p<0.001) in sheep than goats when carcass weight was expressed as percentage of slaughter BW (42.31% and 47.15%) and empty BW (46.75% and 51.79%). Sheep carcasses had lower (p<0.001) proportion (66.18% vs 71.64%) of muscles and higher (p<0.001) proportion of fat (7.41% vs 3.44%) than goat carcasses. Sheep had proportionally lighter (p<0.001) shoulder (18.89% vs 22.68%) and heavier (p<0.05) proportion of chump (7.916% vs 6.76%) and main rib (8.12% vs 7.07%). Sheep had more (p<0.001) muscles in the leg (28.83% vs 27.08%) and main rib (7.62% vs 6.36%) than goats. Sheep had less (p<0.001) muscles (20.28% vs 23.56%) in shoulder joints when expressed as percentage of total muscle of carcasses. It is concluded that there are differences in sheep and goat both in terms of carcass and joint yields and composition. The present study also implies that there is need to consider setting different meat cuts and prices for these cuts when one takes into account the differences in muscle distribution within joints in sheep and goats.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.10
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• pp.1604-1610
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• 2018

Objective: The aim of the study was to evaluate the efficiency of the Hankins and Howe (HH46), Valadares Filho (V06), and Marcondes (M12) equations for predicting the physical and chemical composition of dairy crossbred bulls carcasses, as well as the chemical composition of their empty bodies. Methods: This study was conducted using 30 dairy crossbred bulls. One group of five animals was slaughtered at the beginning of the experiment, and the remaining were slaughtered 112 days later. Animals were distributed in a completely randomized design into treatments consisting different levels of concentrate (0%, 17%, 34%, 51%, and 68%). The physical and chemical compositions of the cattle were obtained from the right half of the carcass and using samples taken between the 9th and 11th ribs of the left half of the carcass. The estimated and experimentally determined values were compared using the correlation and concordance coefficient, as well as the mean square error of prediction (MSEP) and its components. Results: The HH46 equations were better at estimating the amount of muscle plus fat in the carcass. The amount of bone in the carcasses could not be well estimated by the HH46 and M12 models. The M12, HH46, and V06 equations were worst at estimating the amounts of protein, ether extract, and water in the carcass, respectively. In the empty body, the amounts of protein and water were well estimated by the HH46 equations. Protein, ether extract, and water were accurately estimated by the V06 equations, and ether extract by the M12 equations. Conclusion: The physical and chemical composition of dairy crossbred bull carcasses, as well as the chemical composition of their empty bodies, can be predicted using the equations tested here. The amount of bone in these carcasses could not be accurately predicted.

• 축산식품과학과 산업
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• v.9 no.1
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• pp.20-34
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• 2020

• Food Science of Animal Resources
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• v.33 no.3
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• pp.305-316
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• 2013

The strategy for increasing the palatability of Hanwoo beef through fattening could lead to a decline in yield grade. The aim of this study was to examine the meat quality traits of Longissimus dorsi (LD) muscle from carcasses of Hanwoo steers at different yield grades. A total of 246 Hanwoo steers was divided into the following yield grades: A (n=77), B (n=76) and C (n=93). Meat quality traits, including proximate composition, cholesterol content, nucleotide content, dipeptide content, creatine and creatinine, free amino acid content, fatty acid composition, instrumental meat color, pH, water holding capacity, drip loss, cooking loss, and sensory qualities of the LD muscle from the 3 yield grades of Hanwoo carcasses were measured. The decline in yield grade from A to C resulted in an increase in crude fat and cholesterol content as well as a decrease in inosine 5'-monophosphate and aspartic acid in the LD muscle (p<0.05). In terms of fatty acid composition, the LD muscle from yield grade A had higher SFA and PUFA and lower MUFA content than that from yield grade C (p<0.05). However, the ratio of PUFA/SFA and n-6/n-3 did not differ among LD muscles from the 3 yield grades. There were no significant differences among other meat quality traits in relation to the yield grade. In conclusion, we suggest that the changes of substances related with health and flavor can be considered in order to obtain better quality Hanwoo beef.