This study analyzed the physicochemical properties and rheology of frozen condensed skim milk during thawing at 5 room temperature (20℃). The viscosity of the condensed milk was 80 cps (21.5℃) immediately after manufacture, and this value was decreased to 0 cps (21. 5℃) during storage at day 7. The particle sizes of the condensed skim milk were 0.128 mm just after manufacture, and 0.522 and 0.818 mm at days 3 and 5 of thawing at 20℃, respectively. Condensed skim milk with no temperature abuse had lower acidity than those stored at room temperature on the 3rd and 7th days. Additionally, a sandy texture was observed as the thawing period increased. Based on the comprehensive results of this study, when frozen condensed skim milk is added to a product as a raw material, the longer the thawing period at room temperature, the longer the ice crystals inside melt and become water drips. Quality defects, such as weight loss, decreased pH, protein denaturation, and texture deterioration, are expected to occur.
This study was conducted to evaluate the effects of dietary Bacillus subtilis on meat quality, growth performance and fecal malodor gas emission in finishing pigs. Thirty-six pigs (Landrace ${\times}$ Yorkshire ${\times}$ Duroc, $83.53{\pm}1.01\;kg$ average initial body weight) were used in a 35 d growth assay. Dietary treatments were 1) CON (basal diet), 2) B1 (basal diet + B. subtilis 0.1%) and 3) B2 (basal diet + B. subtilis 0.2%). The pigs were distributed into four pigs per pen with three replicate pens per treatments by completely randomized design. For the entire period, the final weight, ADO, ADFI and gain/feed were not significantly different among the treatments. There were no significant differences in meat quality (sensory evalution, meat color, TBARS, water holding capacity, drip loss, cooking loss and M. longissimus dorsi area) among the treatments. $H_2S$ was significantly decreased in B2 treatment compared to CON and B1 treatments (p<0.05). However, ammonia, mercaptans and acetic acid were not significantly different among the treatments. In conclusion, B. subtilis 0.2% treatments decreased fecal $H_2S$ gas emission in finishing pigs.
To compare pork quality from different pig species domesticated for Korean consumers, the meat quality characteristics of 5 different pure breeds of Landrace (L), Yorkshire (Y), Duroc (D), Berkshire (B), and Chester White (C) were determined from the 3 parts of loins, butts, and bellies. The fat content of loins was higher in breed D than in the other breeds, while that of butts and bellies was higher in breed B. The CIE color $a^*$ and $b^*$ values of the loins and butts from breed C were lower than those of the other breeds, but the color values of the belly part did not significantly differ by breed due to the high fat accumulation. The drip loss and cooking loss significantly differed depending on meat parts: breeds D and B were inferior in loins and butts but superior in bellies. The lipid oxidation of raw meat did not increase during the 7 d storage. The cooked butts of breed C had less thiobarbituric acid-reactive substances values than those of the other breeds at 7 d, and the cooked bellies of breeds D and B had less. Moreover, there were only minimal differences in fatty acid compositions by pork breed and part. From the view points of the physicochemical and organoleptic analysis of pork from different pig species, it is estimated that breed D had better meat quality in the loin part and breed B had better meat quality in the butt. The belly meat quality of breed C showed the least value. Although the meat quality of pig species differed depending on the parts and it was difficult to compare the meat quality of a part using the meat quality parameters of another part, the result of this study could provide basic information that can be used to improve the meat quality of different parts of pig species.
Kim, Byung-Ki;Lee, Ji-Hong;Jung, Dae-Jin;Cho, Kang-Hyun;Hwang, Eun-Gyeong;Kim, Soo-Min
Food Science of Animal Resources
/
v.30
no.5
/
pp.811-818
/
2010
This study was carried out to investigate the effect of different herb resource powders on meat quality and sensory properties in Korean native black goat for 500 d. The experimental treatment was arranged with 24 heads (3 treatment/8 heads) by control group, T1 and T2 group respectively (Control, not added herb powders; T1, 1% added herb powders; T2, 2% added herb powders). Total weight gain for the Korean native black goat was the highest in T2 group feeding for 500 days, and daily gain tended to be similar to the total weight gain. The total feed intake were the highest as 519.20 kg in T2 group, although feed conversion showed 18.35 in the T2 group, which means it had the best feed efficiency compared to the other treatment groups. The carcass rate was higher in the T1 group (51.10%) than in the other groups (p<0.05). The cooking loss and drip loss of Korean native black goat was the highest as 34.72% and 3.83% in the control group (p<0.05). However, total cholesterol amounts in the treatment group were not significantly different from, although tended to be higher than, the control group (p>0.05). Also, the overall sensory evaluation of the treatment group revealed low scores, meaning more meat flavor than those of the control in tenderness, flavor, texture, and black goat off-flavor and overall evaluation (p<0.05). Total synthesis evaluation was higher for the treatment group (3.71, 3.90 point) than that of the control group (4.82 point) (p<0.05). The MUFA/SFA ratio of the treatment group was not significantly different from, although tended to be higher than, the control group
Liang Cheng-Yun;Kang Sun-Moon;Kim Yong Sun;Lee Sung Ki
Food Science of Animal Resources
/
v.25
no.2
/
pp.196-202
/
2005
This study was carried out to investigate the effect of dietary Rhus verniciflua Stokes on the quality of Hanwoo (Korean cattle) beef during cold storage $(4^{\circ}C)$ after thawing. After 4 groups (3 heads/group) of 22 months-Hanwoo (Korean cattle) steen were fed a common basal diet with 0, 2, 4 and $6\%$ Rhus verniciflua Stokes (RVS) powder for 4 months prior to slaughter, samples of M semimembranous from 12 carcasses were stored at $-20^{\circ}C$ for 9 months. Crude fat was significantly lower in 4 and $6\%$ RVS treatments than in control (p<0.05). pH value was significantly higher in4 and $6\%$ RVS treatments than in control from 2 and 5 days (p<0.05). Thawing loss was not significantly different among the treatments but drip loss was significantly lower in 4 and $6\%$ RVS treatments than in control during storage (p<0.05). CIE $L^{\ast}$ value was significantly lower in RVS treatments than in control during storage (p<0.05) and CIE $a^{\ast}$ value was significantly higher in 4 and $6\%$ RVS treatments than in control (p<0..05). CIE $b^{\ast}$ value was significantly higher in control than in $6\%$ RVS treatment in 0 days (p<0.05) but it was significantly higher in $4\%$ RVS treatment than in control in 7 days (p<0.05). CIE $C^{\ast}$ value was significantly higher in $4\%$ RVS treatment than in control during storage (p<0.05) and CIE $h^0$ value was significantly lower in $4\%$ RVS treatment than in control (p<0.05). TBARS value of 2 days was significantly lower in 4 and $6\%$ RVS treatments than in control (p<0.05) but it was significantly lower in $4\%$ RVS treatment than the other treatments from 5 days (p<0.05). Surface MetMb concentration was significantly lower in RVS treatment than in control during storage (p<0.05) and it was significantly lower in $4\%$ RVS treatment than in the other treatments in 7days (p<0.05) but surface $R_{6.30}/R_{580}$ value was opposite to this result.
This study was conducted to determine effect of dietary reduced antibiotics supplementation on carcass characteristics and meat quality of finishing pigs fed stevia and charcoal. A total of 180 pigs (LYD) were randomly allocated into 3 treatments with 3 replications. Dietary treatments were 1) T1 (control, basal diet, no stevia and charcoal addition, antibiotics both in early and late fattening periods), 2) T2 (basal diet, 0.3% stevia + 0.3% charcoal, antibiotics both in early and late fattening periods), 3) T3 (basal diet, 0.3% stevia + 0.3% charcoal, antibiotics in early fattening period only). At each marketing day, pigs were conventionally slaughtered, examined the carcass characteristics and loin (Longissimus) muscles were removed for the meat quality traits. In the carcass characteristics, T3 group showed higher incidence of A carcass grade compared to the other treatments. Backfat thickness was higher in T2 group compared to the others (p<0.05). In the meat quality traits, pH was higher in T1 group than T3 group (p<0.05). Cooking loss was higher in T2 group than T1 group (p<0.05). However, WHC (water holding capacity), drip loss and shear force values did not show any significant differences among treatments. In the panel test, there were no significant differences in tenderness, juiciness, flavor, and total acceptability scores among treatments. As a result, dietary supplementation of reduced antibiotics to finishing pigs fed stevia and charcoal showed similar growth performance and meat quality traits compared to conventional method.
This study was carried out to know the effect of the oriental medicinal plants byproduct containing vitamin E and 0.1% antibiotics (T1) and the oriental medicinal plants byproduct containing vitamin E and the replacing antibiotics by 0.03% herb extracts (T2) and 0.1% aminolevulinic acid (T3) on production performance of finishing hog and its meat qualities. There were no significant differences in the daily weight gain, feed intake, and feed conversion rate values between all treatment groups. However, the T2 group tends to have a higher daily weight gain (g/day) than the other groups (p>0.05). The T2 group showed lower total-cholesterol and LDL-cholesterol contents (114.71 and 68.09 mg/dl, respectively) than the control in the blood serum (p<0.001), and all the treated groups of oriental medicinal plants byproduct and vitamin E increased HDL-cholesterol and decreased LDL-cholesterol contents in the blood serum. Content of vitamin E in muscles from the group T1, T2 and T3 (2.11, 2.21 and 2.18 mg $kg^{-1}$, respectively) showed higher levels than those of control. The presence of antibiotics (chlortetracycline) in hog loin meat were detected (0.08 ppm) in control sample. However, there was no antibiotic in other treated hog loin meats (T1, T2 and T3, respectively). The thiobarbituric acid reactive substances and volatile basic nitrogen values of the groups T2 (0.06 mg MA $kg^{-1}$ and 11.21 mg%, respectively) and T3 (0.05 mg MA $kg^{-1}$ and 8.23 mg%, respectively) were significantly (p<0.05) lower than that of control in loin meat. However, there was no significant difference between treated samples (T1, T2 and T3, respectively) and control in cooking loss and drip loss.
This study was conducted to investigate the meat quality characteristics of pork loin in 3 crossbred groups (30 pigs/group). The crossbreeds were LY female${\times}$D male, Y female${\times}$B male and L female${\times}$B male (L: Landrace, Y: Yorkshire, B: Berkshire, D: Duroc). Pork loins were collected from animals ($110{\times}120kg$ body weight) slaughtered in a commercial slaughter house and stored at $-3^{\circ}C$. Samples were analyzed for general composition, physico-chemical properties, meat and fat color, texture characteristics, sensory evaluation and fatty acid composition at 24 hrs postmortem, and TBARS (Thiobarbituric Acid Reactive Substances) values were determined at various storage times. The LYD pigs showed a higher back fat thickness than the YB and LB pigs. There were no significant differences in intramuscular fat, intermuscular fat, subcutaneous fat and springiness among the 3 crossbreeds. In addition, there were no significant differences in general composition, pH, drip loss, cooking loss and cooked sensory evaluation among the 3 crossbreeds (p>0.05). The shear force value of LB pork was significantly lower than other crossbreeds (p<0.05). Total heme pigment was significantly higher in YB pork compared to LYD and LB pork (p<0.05). The TBARS value of YB pork was significantly lower than that of LYD pork, except after the I day of storage (p>0.05). TBARS values increased significantly during storage for all three crossbreeds. The lightness (CIE L) of YB pork was significantly lower, while the redness (CIE a) was significantly higher in YB pork relative to the other crossbreeds. With regard to textural properties, the hardness and adhesiveness values were significantly lower in YB pork compared to LB pork. In fresh meat, the color of YB pork was significantly higher than the other breeds (p<0.05). The content of myristic acid (C14:0) was significantly lower, while the content of arachidonic acid (C20:4) was significantly higher in LB pork (p<0.05). These results show that the YB breed has the highest quality meat of the three crossbreeds.
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.
This study was conducted to evaluate effects of dietary nutrient levels on growth performance, blood urea nitrogen, and meat quality in finishing pigs. A total of ninety six pigs ($Landrace{\times}Yorkshire{\times}Duroc$) were used in this 66 day study. Dietary treatments included 1) T1 (ME 3,441 kcal/kg, CP 16.30%, Lysine 0.93%), 2) T2 (ME 3,433 kcal/kg, CP 17.00%, Lysine 1.00% and 3) T3 (ME 3,449 kcal/kg, CP 17.00%, Lysine 1.00%). During the overall period, there were no significant differences in ADG (average daily gain), ADFI (average daily feed intake), gain/feed ratio or BUN (blood urea nitrogen) among the treatments (p>0.05). The $b^*$ value of M. longissimus dorsi muscle color significantly increased (p<0.05) with T3 treatment compared to T2 treatment. However, there were no differences in the $L^*\;and\;a^*$ values, pH, M. logissimus dorsi area, drip loss, cooking loss, TBARS and WHC (water holding capacity) for pigs fed the various treatments (p>0.05). The total feed cost per kg of weight gain was not significantly different among the various dietary treatments (p>0.05). In conclusion, these results show no effects of dietary nutrient levels on growth performance and meat quality in finishing pigs, and also suggest that a high nutrient density diet may not be a beneficial feeding strategy for finishing pigs in terms of cost.
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