• Journal of Biosystems Engineering
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• v.30 no.6 s.113
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• pp.340-346
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• 2005

Major quality features of the beef carcass in most countries including Korea are size, marbling state of the lean tissue, color of the fat and lean tissue, and thickness of back fat of the 13th rib. To evaluate the beef quality, extracting loin parts from the sectional image of the 13th beef rib is crucial and is the first step. However, because of the inhomogeneous distribution and fuzzy pattern of the fat and lean tissues on the beef cut, it is difficult to extract automatically the proper contour of the lean tissue. In this paper, a prototype mobile beef quality measurement system, which can be implemented practically at the beef processing site was developed. The developed system was composed of the hand held image acquisition unit and mobile processing unit mounted with touch-pad screen. Algorithms to extract the boundary of the lean tissue and a proper tool to evaluate the marbling status have been developed using color image processing. The boundary extraction algorithm showed successful results for the beef cuts with simple and moderate patterns of the lean tissue and fat. However, it had some difficulty in eliminating complex pattern of the extraneous tissues adhered to the lean tissue in the boundary extraction. The developed algorithms were implemented to the prototype mobile processing unit.

• Korean Journal of Veterinary Service
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• v.23 no.2
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• pp.105-112
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• 2000

This survey was conducted to evaluate the microbiological quality of raw beef and pork products from January to December in 1999. A total of 107 beef and 157 hog carcasses were collected from two abattoirs located in Seoul. The result showed that beef carcasses had an average bacterial loading around 139,000 bacteria/$\textrm{cm}^2$ of carcass surface, indicating a little bit higher count than the results reported in USA and Australian meat. However, overall hygienic status was found to be acceptable for all examined carcasses because 84.4% of product rated excellent, good or acceptable comparable to USA of 91.6% and Australia of 88%. The analysis of data on overnight-chilled to weekend-chilled carcasses indicated that the microbiological growth occurred in the chiller during the weekend chill with increases in total viable count from 130,000cfu/$\textrm{cm}^2$ to 400,000cfu/$\textrm{cm}^2$. Qualitative testing for escherichia coli, EC + MUG was used as a most probable number (MPN) method along with the petrifilm method. The average of MPN/$\textrm{cm}^2$ of E coli biotype 1 was 29MPN/$\textrm{cm}^2$ for beef carcasses and 1,100 MPN/$\textrm{cm}^2$ for hog carcasses, respectively. However, 41% of beef and 16.3% of hog carcasses were shown to be less than < 3 MPN/$\textrm{cm}^2$ in E coli biotype 1 examination. Although salmonella enteritis, S typhimurium and E coli O157:H7 were all negative, listeria monocytogenes was recovered from only one hog surface samples of the 89 carcasses tested.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.4
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• pp.467-475
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• 2015

Improvement for carcass traits related to beef quality is the key concern in beef production. Recent reports found that epigenetics mediates the interaction of individuals with environment and nutrition. The present study was designed to analyze the genetic effect of single nucleotide polymorphisms (SNPs) in seven epigenetic-related genes (DNMT1, DNMT3a, DNMT3b, DNMT3L, Ago1, Ago2, and HDAC5) and two meat quality candidate genes (CAPN1 and PRKAG3) on fourteen carcass traits related to beef quality in a Snow Dragon beef population, and also to identify SNPs in a total of fourteen cattle populations. Sixteen SNPs were identified and genotyped in 383 individuals sampled from the 14 cattle breeds, which included 147 samples from the Snow Dragon beef population. Data analysis showed significant association of 8 SNPs within 4 genes related to carcass and/or meat quality traits in the beef populations. SNP1 (13154420A>G) in exon 17 of DNMT1 was significantly associated with rib-eye width and lean meat color score (p<0.05). A novel SNP (SNP4, 76198537A>G) of DNMT3a was significantly associated with six beef quality traits. Those individuals with the wild-type genotype AA of DNMT3a showed an increase in carcass weight, chilled carcass weight, flank thicknesses, chuck short rib thickness, chuck short rib score and in chuck flap weight in contrast to the GG genotype. Five out of six SNPs in DNMT3b gene were significantly associated with three beef quality traits. SNP15 (45219258C>T) in CAPN1 was significantly associated with chuck short rib thickness and lean meat color score (p<0.05). The significant effect of SNP15 on lean meat color score individually and in combination with each of other 14 SNPs qualify this SNP to be used as potential marker for improving the trait. In addition, the frequencies of most wild-type alleles were higher than those of the mutant alleles in the native and foreign cattle breeds. Seven SNPs were identified in the epigenetic-related genes. The SNP15 in CAPN1 could be used as a powerful genetic marker in selection programs for beef quality improvement in the Snow Dragon Beef population.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.489-500
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• 1999

The purpose of this study was to survey the recognition and the actual state of use of Native pork. The recognition on Native pork were examined using a questionary to eight hundred males and females in Kyeongbuk and Daegu. The results were as follows : The meats which they often ate in the order of pork, beef and chicken. When people eat out, 43.7% of those ate pork and 42.7% of those ate beef, the younger people liked pork more than the older people. The recognition on pork dishes showed the a high mean value of 3.38 to "I like Pork dishes" 53.5% of the respondants liked three-ply flesh and 33.6% of those liked rib among the part of pork. The favorite pork dish was pork roast meat at 48.1 o/e, Kimchichige at 13.6%, and sweet and sour pork 10.9%. Suitable and garnish food with pork were lettuce, sesame leaf and garlic, and alcoholic drinks such as soju. The Native pork showed a higher mean value than improved pork in taste(lightness, tasty) . sticky meat qualify, low fat content and good food for health. 30.9% of the respondants recognised as a traditional food. 59.1% of respondants have used the native pork, ingest place came out special eating house 42.2%. 38.3% of respondants suggested' convenience of purchase' and 31.6% of those suggested 'low price' as facts that has been improved in the native pork.tive pork.

• Korean Journal of Veterinary Service
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• v.25 no.1
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• pp.23-29
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• 2002

A method was developed to separate, detect and qualify aldicarb, bendiocarb, carbaryl, carbofuran, ethiofencarb, methomyl, methiocarb, propoxur in meats and fruits. Experimental beef and fork samples were fortified with 0.05mg/kg of carbamate pesticides for analysis. Carbamate-detected pear by HPLC fluorescence detector(HPLC/FLS) are extracted with acetonitril and refined by solid phase extraction(SPE) filled with aminopropyl-bonded silca, In the following step, the injected materials into LC/MS are analyzed to result in the fact that bendiocarb, carbaryl, carbofuran, ethiofencarb, methomyl, methiocarb, propoxur presents several sorts of fraction ions following with; [M+H]$^{+}$, [M+Na]$^{+}$,［M-CONH$CH_3$]$^{+}$, [M-OCONH$CH_3$]$^{+}$. In addition, ethiofencarb presents [M-SCH$_2$$CH_3$]$^{+}$ ion distinctive and aldicarb presents [M+Na]$^{+}$ and [M-OCONH$CH_3$]$^{+}$ ion which is the most decisive fraction ion for pesticides such as bendiocarb, carbaryl, carbofuran, ethiofencarb, methiocarb, methomyl, propoxur excluding [M+H]$^{+}$ ion. However, [M-OCONH$CH_3$]$^{+}$ and [M-OCONH$CH_3$]$^{+}$ fraction ion charactering carbamate pesticides are detected most efficiently with fragment voltage 50ev. As a result, for rluantitative analysis, [M+Na]$^{+}$ ion is the most decisive ion for detection of aldicarb and [M+H]$^{+}$ ion is the most decisive fraction ion for Pesticides such as bendiocarb, carbaryl, carbofuran, ethiofencarb, methiocarb, methomyl, propoxur. Carbaryl-detected pear by HPLC/FLS are analyzed by L/MS and the result shows that [M+H]$^{+}$ and [M-CONH$CH_3$]$^{+}$ ions charactering carbaryl are detected.ering carbaryl are detected.