• Journal of the East Asian Society of Dietary Life
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• v.21 no.4
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• pp.499-505
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• 2011

The purpose of this research was to study the characteristics of Hanwoo (Korean native cattle) beef fed without mugwort (T0) and Hanwoo beef fed with mugwort (T1) during storage at$3{\pm}1^{\circ}C$ for 50 days. During cold storage, $a^*$ and $b^*$ value of meat color for T1 decreased slowly compared to those of T0, there was significant difference between T0 and T1 after 40 days (p<0.01). The shear force value of T0 and T1 decreased (p<0.001), and the drip loss and cooking loss of T0 and T1 increased (p<0.05). However, there was no significant difference between T0 and T1. During refrigeration period, the volatile basic nitrogen contents of T1 slowly increased compared to T0, there was significant difference between T0 and T1 after 50 days (p<0.01). The total plat count and thiobarbituric acid value of T1 slowly increased compared to T0, and there was significant difference between T0 and T1 after 30 days (p<0.01). Further, the decrease of the antioxidant activity of T1 was delayed, there was significant difference between T0 and T1 after 40 days (p<0.05). There was no significant difference of taste, juiciness, or tenderness of cooked meat between T0 and T1. The aroma and palatability of cooked meat for T1 fed with mugwort were significantly superior than those of T0 at day 30 after storage (p<0.05).

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.11
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• pp.1807-1817
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• 2018

Objective: This study aimed at investigating white striping (WS) and wooden breast (WB) cases in breast meat collected from commercial broilers. Methods: A total of 183 breast samples were collected from male Ross 308 broilers slaughtered at the age of 6 weeks (n = 100) and 7 weeks (n = 83). The breasts were subjected to meat defect inspection, meat quality determination and histology evaluation. Results: Of 183, 4 breasts from 6-week-old broilers were classified as non-defective while the others exhibited the WS lesion. Among the 6-week-old birds, the defective samples from the medium size birds (carcass weight ${\leq}2.5kg$) showed mild to moderate WS degree with no altered meat quality. Some of the breasts from the 6-week-old birds with carcass weight above 2.5 kg exhibited WB in accompanied with the WS condition. Besides of a reduction of protein content, increases in collagen matter and pH values in the defective samples (p<0.05), no other impaired quality indices were detected within this group. All 7-week-old broilers yielded carcasses weighing above 2.5 kg and showed abnormal characteristics with progressive severity. The breasts affected with severe WS and WB showed the greatest cook loss, hardness, springiness and chewiness (p<0.05). Development of WB induced significantly increased drip loss in the samples (p<0.05). Histology indicated necrotic events in the defective myofibers. Based on logistic regression, increasing percent breast weight by one unit enhanced the chance of WS and WB development with advanced severity by 50.9% and 61.0%, respectively. Delayed slaughter age from 6 to 7 weeks increased the likelihood of obtaining increased WS severity by 56.3%. Conclusion: Cases of WS and WB defects in Southeast Asia have been revealed. Despite few cases of the severe WS and WB, such abnormal conditions significantly impaired technological properties and nutritional quality of broiler breasts.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.419-424
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• 2007

The optimum sanitization conditions for fresh red pepper were acquired with hot water, ozone water, hydrogen peroxide and sodium hypochlorite. At this condition, the sanitized red pepper was frozen at $-70^{\circ}C$, stored at $-30^{\circ}C$ for 30 days and then changes of quality in each treatment were measured. Escherichia coli and coliform group were found to be negative with the conditions of 4 min hot water treatment at $95^{\circ}C$, 6 min ozone water (0.5 ppm) treatment, 12 min sanitization for 2%-hydrogen peroxide and of 4 min 3%-sodium hypochlorite treatment. Drip loss was generated highest at the hot water treatment to be 15%. The content of ascorbic acid was less than 40% of the control at all treatments except ozone water treatment. The content of cartenoids was 124.16-182.87 mg% at ozone water treatment which was found to be the least loss. The sensory evaluation showed that most treatments except ozone water treatment were significantly different to the control (p < 0.05). Therefore, ozone treatment was evaluated to be the best method for producing the sanitized fresh red pepper.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.252-259
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• 2009

This study investigated the effects of ion water and premixed mineral supplementation on the growth performance, carcass, and meat quality parameters in finishing pigs ($LY{\times}D$). Each 20 pigs were randomly allotted to three treatments; CON (basal diet), T1(CON diet added with active water), T2 (T1 diet added with 1.0% premixed mineral). Used ion water and premixed mineral were consisted mainly of Zn and Si, respectively. Daily weight gain feed efficacy were the highest in T2, while fat content was the highest in control (p<0.05) than the others. However, the slaughter qualities including dressing percent, backfat thickness, marbling score, meat color, meat texture, drip loss, meat separation and meat qualities including pH, cooking loss, water holding capacity (WHC), shear force, meat color, backfat color, meat texture were not significantly different (p>0.05) among the treatment groups. Panel test scores of tenderness were the highest in T2 compared to the others.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.196-203
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• 2008

This study was carried out to investigate the effect of sawdust-bedded thickness in floors (SBTF) of Hanwoo on meat quality of M. longissimus after slaughter. The 7 mon-aged bulls (22 heads) were housed in single sheds ($3{\times}8\;m^2$/animal) bedded with sawdust of 10, 15, and 20 cm thickness for 20 mon prior to slaughter. The M. longissimus from carcasses were then stored at $4{\pm}0.2^{\circ}C$ for 9 d. SBTF had no significant effect on carcass traits and pH, water-holding capacity, drip loss, cooking loss, Warner-Bratzler shear force, aroma pattern with electronic nose, and sensory attributes of beef. The 20 cm group had the highest crude fat and the lowest n6/n3 (p<0.05). At 9 d, the 10cm group showed the highest total reducing ability and the lowest TBARS content (p<0.05). During storage, the 10 and 20 cm groups had lower MetMb content, higher OxyMb content, and redder meat color than the 15 cm group (p<0.05).

• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.525-536
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• 2004

The objective of this study was to identify the quantitative traits loci(QTL) for meat quality traits in pigs. Three-generation resource population was constructed from a cross between Korean native boars and Landrace sows. The resource population including founders, $F_1$ and $F_2$ was genotyped for 23 microsatellite markers on chromosome 7. The sex average total length of linkage map on chromosome 7 was estimated 154.6 cM. Meat quality traits including meat pH, meat color, drip loss, shear force, heating loss, crude fat, crude protein, crude ash and water content in muscle were collected from $F_2$ animals. For the QTL mapping, we used $F_2$ QTL Analysis Servlet of QTL express for web-based QTL mapping tools(http://qtl.cap.ed.ac.uk/). The QTLs for CIE-a and CIE-b on SSC7 were significantly detected at 1% and 5% chromosome-wide level, respectively.

• 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.

• Food Science of Animal Resources
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• v.20 no.2
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• pp.152-158
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• 2000

This study was conducted to investigate the influence of feeding illite(yellow soil component) on meat quality of pork. 40 pigs were fed with commercial formulated feed (control group) and 1% illite added feed(treatment group). Pigs grown up to 100~110kg of weight were slaughtered in commercial abattoir. After chilling for 24hours, samples were collected from M. longissimus dorsi muscle, and stored at $4\pm$$1^{\circ}C$ for analyses. The physico-chemical properties was determined during storage days as follows. Ultimate pH was not significantly different between control and treatment(pH 5.58 and 5.60, respectively). Water-holding capacity measured using filter paper press method of the treatment group was slightly higher than that of the control group. Cooking loss of treatment group were significantly lower than that of the control group at 1 and 7 days(p〈0.05). Shear force between control and treatment group was not different. L*- and a*-value were not significantly different between the two groups(p〉0.05), but b*-value of treatment group was lower than that of the control group(p〈0.05). The drip loss of all samples was increased with storage days, and that of the treatment group was significantly lower than that of the control at 1 and 3 day storage. Meat color measured using NPPC pork quality standards was not significantly different between the two groups(p〉0.05), but marbling content of the treatment group was significantly higher than that of the control group(p〈0.05). Sensory characteristics of, flavor taste and tenderness did not show significant differences(p〉0.05), but juiciness of the treatment group showed higher value than that of the control group(p〈0.05)

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.8
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• pp.1224-1232
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• 2020

Objective: The QingYu pig is well known for its excellent meat quality attributes in Sichuan province, China. In order to improve its production efficiency, the determination of genetic factors contributing to quantifiable economic traits of livestock is important. Moreover, the cross-breeding of QingYu pigs with western breeds possessing strong growth attributes is an efficient way to improve the performance of this breed. Methods: Here, the genetic parameters of several important reproductive traits of QingYu pigs were estimated, include total number born (TNB), number born alive, litter birth weight, individual birth weight, number of piglets weaned, litter weaning weight, and individual weaning weight. The data was analyzed using the ASReml 3.0 software (NSW Inc., Sydney, Australia). Furthermore, the effects of crossing Berkshire with QingYu (BQ) pigs on carcass and meat quality traits, as well as the effects of slaughter weight on carcass and meat quality of BQ were characterized. Results: QingYu pigs exhibited superior reproductive traits. The TNB available to QingYu pigs was more than 8 per parity. The observed repeatability of the reproductive traits of the QingYu pigs was between 0.10 and 0.23. The significantly correlated genetic and phenotypic of reproduction traits were consistent. Interestingly, the BQ pigs exhibited improved carcass quality, with a significant increase in loin muscle area, lean percentage and reduction in sebum percentage. As a result, BQ had higher L_45min, lower cooking scores, and lower drip loss. In addition, the loin muscle area, body length, and sebum percentage were significantly higher in 90 and 100 kg animals. Cooking loss showed a significant increase at 80 kg, and marbling increased significantly from 90 kg. Conclusion: The results of this study suggest that QingYu pigs exhibit excellent reproductive properties and heritability of these traits. Crossing with Berkshire is an efficient strategy to improve the carcass and meat quality of QingYu pigs for commercial operations. Furthermore, it appears as though the optimal slaughter weight of BQ pigs is at approximately 90 kg.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.38-43
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• 2005

Effects of fermented food waste feeds on meat quality and physico-chemical characteristics of fully grown pigs were investigated. Two treatments were tried in this study; commercial feed (control) and fermented food waste feed(FFWF). Except for much thicker backfat of control, carcass traits, carcass weight, dressing percentage, carcass grade, cooking loss, shear force, water-holding capacity, drip loss, NPPC meat color, and marbling score of commercial feed(control)- and fermented food waste feed (FFWF)-fed pigs were not significantly different. Primal cut weights and meat percentages were significantly different (p<0.05) between control and FFWF. pH of FFWF loin was significantly lower (p<0.05) than that of control. FFWF loin showed higher L*-value and lower a*-value compared to control.