• 한국식품과학회지
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• 제31권3호
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• pp.688-696
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• 1999

균온처리 및 다양한 동결방법에 따른 동결식육의 조직과 냉동냉장 중의 품질변화를 비교 검토한 결과, 동결속도가 $0.39{\sim}0.66\;cm/h$ 일 때, 빙결정의 크기는 $30{\sim}50\;{\mu}m$ 수준이며 조직은 찌그러지거나 불규칙한 균열이 발생하였으며, 동결속도가 $1.14{\sim}2.26\;cm/h$의 경우는 빙결정 크기가 $10{\sim}30\;{\mu}m$ 수준으로 주로 조직 내 또는 조직내외에 생성되며 조직파괴는 미세하게 일어남을 보여 주었으며, 특정동결시간$(t_c)$에 따른 빙결정의 평균직경(D)는 $D({\mu}m)=4.089+26.88\;logt_c\;(r^2=0.913)$의 상관관계를 나타내었다. 동결방법에 따른 드립손실율은 우육의 경우 정지공기식으로 처리한 시료는 타 처리구에 비해 계속 높게 나타났으며, 돈육은 우육에 비해 상대적으로 드립손실량이 적게 나타났으나 송풍식으로 처리한 시료에서 저장 40일째, 7.39%로 가장 높게 나타났다. 동결 우육 및 돈육의 pH변화는 뚜렷한 차이를 나타내지 않았으며, VBN 및 TBA값에 있어서는 균온처리한 시료가 완만 및 급속동결 처리한 타 시료에 비해 저장 200일 까지 가장 변화가 없었다. 동결저장온도의 상하변동에 있어서는, 온도변동 횟수가 증가할수록 pH 및 수분함량은 뚜렷한 변화가 없었으나 드립손실율, VBN 및 TBA값은 온도 변동횟수가 증가할수록 서서히 증가하는 경향을 보여주었다.

• 대한수의학회지
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• 제45권4호
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• pp.527-536
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• 2005

The effects of dietary Gleditschia on fatty acid composition, lipid oxidation, and pork quality were investigated. Pigs (n=40) were fed a diet containing 0, 0.1, 0.2, 0.4, and 1% Gleditschia for 14 weeks and slaughtered at 110 kg average. The longissimus throracis et lumborum muscle was collected at 24 hr postmortem. Pork loin chops (3 cm thick) were packaged aerobically and stored at $4^{\circ}C$ for 7 days. Samples were analyzed for fatty acid composition, ultimate pH, thiobarbituric acid-reactive substance (TBARS), color ($L^*$, $a^*$, $b^*$), drip loss and water-holding capacity. There was no significant difference of moisture and crude fat percent in between treatment and control group, and the color stability of pork loin better in all treat groups was more improved during cold storage. The change of pH was significantly increased (p<0.05) in 0.2, 0.4, 1% treatment groups compare to the control group. Water-holding capacity of pig loins was significantly higher (p<0.05) in all treat groups than in control group; 0.2% treat group was the highest in the water holding capacity followed by 0.4, 1, and 0.1% treat groups. Less drip loss of pig loin was observed with samples from Gleditschia-fed pigs except 1% treat group. Unsaturated fatty acid were tend to be decreased and saturated fatty acid were tend to be increased in Gleditschia-treated group. Thiobarbituric acid-reactive substance value of control was significantly higher than that of the Gleditschia-fed group (p<0.05).

• 한국축산식품학회지
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• 제38권1호
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• pp.143-151
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• 2018

The effects of proteolytic enzymes (bromelain and bromelain+papain) and a ginger extract were assessed on collagen content and solubility, thermal shrinkage temperature of connective tissue, pH, cooking loss, drip loss, and Warner-Bratzler shear force (WBSF) of M. pectoralis profundus isolated from the beef brisket cut. Both proteolytic enzymes and ginger extract led to a significant increase in cooking loss and collagen solubility compared with untreated controls. On the other hand, the peak ($T_p$) thermal shrinkage temperature markedly decreased in all treatments compared with those in controls. Samples treated with bromelain, bromelain + papain, and ginger extract showed a significant decrease in WBSF by 36%, 40%, and 37%, respectively, compared with untreated controls. Our findings suggest that ginger extract are useful for post-mortem tenderization of meat containing high levels of collagen, compared to control even though, bromelain and bromelain + papain treatments have higher collagen solubility than ginger extract.

• 농업과학연구
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• 제21권2호
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• pp.133-141
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• 1994

냉동식품을 해동하는데 적절한 해동시간과 최적해동방법을 규명하고자 감자전분, 옥수수전분 및 대두단백질을 일정비율로 혼합한 모형식품을 시료로하여 실온, 열풍 및 초단파 가열방법으로 해동하였을 때의 조직과 색의 변화 및 Drip올 측정 하였다. 동결된 모형식품의 Hardnesss는 수분함량이 적을수록 증가 하였고 단백질이 전분보다 더 낮았다. 일정성분비의 (P4S2) 해동율은 각각 실온해동 ; 0.02 kg/min, $50^{\circ}C$ 열풍해동 ; 0.08 kg/min, 초단파해동 ; 0.01kg/min)였다. 염, 당농도에 따른 조직특성은 그 첨가량에 비례하여 감소하였으며 각각 실온에서 해동완료시간이 대조구는 60분, 5% sucrose는 50분, 10% sucrose는 30분, 5% Nacl은 40분, 10% Nacl은 30분으로 나타났다. Drip발생량은 단백질 식풍은 해동초기에 수분을 흡수하는 경향을 보였으며, 전분질 식품은 수분과 전분이 많을수록 각 해동방법에서 많은 양의 유출을 보였다. 대조구의 Drip유출량은 자연해동이 22.5%, 초단파 해동이 1.3%였으나 $50^{\circ}C$ 열풍해동은 거의 없었으며, 색특성은 자연해동시 L, a, b 값의 변화가 적었고, 급속해동시에는 초단파해동이 가장 적절한 것으로 나타났다.

• 한국식품과학회지
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• 제26권1호
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• pp.88-92
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• 1994

본 연구는 사후 저장온도 $0{\sim}30^{\circ}C$가 한우근육(M. sternomandibularis와 M. mastoideus)의 생화학, 물리학적 변화와 육질에 미치는 영향을 조사하였다. 저장온도 $0^{\circ}C$에서는 $10^{\circ}C$보다 초기에 빠른 속도로 pH가 떨어졌으나, 최종 pH는 약 30시간 후 도달하였다. $30^{\circ}C$에 저장한 근육은 10시간 이내에 최종 pH에 도달하였다. $0^{\circ}C$에 저장한 근육은 처음부터 빠른 속도로 R-value가 상승하였으며, $10^{\circ}C$에 저장한 근육은 10시간까지는 낮은 R-value를 나타내다가 서서히 상승하여 20시간 후 최고치에 달하였다. $0^{\circ}C$ 에 저장한 근육은 10시간후 약 46% 수축하였으며 $10{\sim}20^{\circ}C$에 저장한 근육은 15시간후 약 17% 수축하였다. 한우육의 근절의 길이는 $10^{\circ}C$에서 수축이 가장 적었으며, 저온수축과 고온수축이 발생한 $0^{\circ}C$ 와 $30^{\circ}C$에서는 저장 5시간후 $1.60{\sim}1.63\;{\mu}m$로서 $18{\sim}20%$, 24 시간후에는 $45{\sim}46%$ 수축하였다. 도살후 24시간 $0^{\circ}C$ 와 $30^{\circ}C$에 저장한 육은 $10^{\circ}C$에 저장한 육보다 전단력이 2배가량 높은 것으로 나타났다. 도살후 24시간 $10^{\circ}C$에 저장한 육은 9일 저장후 drip발생이 3% 이하로 가장 적었으며, 저온수축$(0^{\circ}C)$과 고온수축$(30^{\circ}C)$이 일어난 육은 drip발생이 높았다.

• Asian-Australasian Journal of Animal Sciences
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• 제22권5호
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• pp.700-705
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• 2009

This study was conducted to evaluate the effects of Ligustrum lucidum (LL) on growth performance, antioxidation, and meat quality in broilers. 270 birds (1 d old) were allotted to 3 treatments with 6 replicates per treatment. The feeding program included a starter diet from d 1 to 21 of age and a grower diet from d 22 to 42 of age. The birds were given a basal corn-soybean meal diet supplemented with 0 (the control), 5 or 10 g of LL/kg, respectively. The results showed that in the starter, grower and overall phase, broilers fed with 5 or 10 g of LL/kg had better (p<0.01) average daily gain, but there were no differences in feed: gain between treatments. In the starter and overall phase, average daily feed intake of LL groups was greater (p<0.05) than that of the control, but this difference was not observed in the grower phase. Supplementation of LL significantly increased (p<0.05) superoxide dismutase activity and total antioxidant capability in serum of chickens. In breast muscle, birds fed 5 g of LL/kg had an increase (p<0.05) in superoxide dismutase activity. The LL supplementation significantly decreased (p<0.05) malondialdehyde contents. Adding 5 or 10 g of LL/kg to the diet significantly increased pH value and reduced drip loss of meat (p<0.05). The results of this study indicated that dietary LL could improve growth performance, increase pH value and reduce drip loss of meat by decreasing lipid peroxidation and by improving antioxidative status in broilers.

• 한국축산식품학회지
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• 제38권4호
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• pp.823-828
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• 2018

The purpose of this study was to evaluate the suitability of the released water (RW) method for measuring water-holding capacity (WHC) by pressure and filter-paper absorption within two thin plastic films. One hundred fifty pork loins with considerable variations in WHC (three pork qualities: PSE, pale, soft, and exudative; RFN, reddish-pink, firm, and nonexudative; and DFD, dark, firm, and dry; 50 pork loins in each pork quality group) were used to measure drip loss (DL)% and RW % after applying different loads (1.5, 2.0, 2.5, 3.0 and 3.5 kg). Percentages of DL and RW were significantly (p<0.05) different among pork quality groups. The RW % of 2.5 kg load sample was significantly (p<0.05) higher than that of 2.0 kg or 1.5 kg load sample. However, there were no significant (p>0.05) differences in RW % among 2.5 kg, 3.0 kg, and 3.5 kg load samples for all three pork quality groups. The RW % was highly and positively correlated (r>0.95; p<0.001) with DL %. The highest correlation was observed between DL % and RW % of 2.5 kg load sample (r=0.97; p<0.001). Among all RW loads within each quality groups, the highest correlation between DL % and RW % was observed for 2.5 kg load sample (r=0.43, 0.66, and 0.46 for PSE, RFN and DFD quality groups, respectively, p<0.001). These results imply that applying 2.5 kg load is the best for determination of RW %. It is recommended as a reference method to assess DL % of pork muscles.

• Asian-Australasian Journal of Animal Sciences
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• 제28권3호
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• pp.435-441
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• 2015

Relationships among different stress parameters (lairage time and blood level of lactate and cortisol), meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, marbling) and carcass quality parameters (degree of rigor mortis and skin damages, hot carcass weight, carcass fat thickness, meatiness) were determined in pigs (n = 100) using Pearson correlations. After longer lairage, blood lactate (p<0.05) and degree of injuries (p<0.001) increased, meat became darker (p<0.001), while drip loss decreased (p<0.05). Higher lactate was associated with lower initial pH value (p<0.01), higher temperature (p<0.001) and skin blemishes score (p<0.05) and more developed rigor mortis (p<0.05), suggesting that lactate could be a predictor of both meat quality and the level of preslaughter stress. Cortisol affected carcass quality, so higher levels of cortisol were associated with increased hot carcass weight, carcass fat thickness on the back and at the sacrum and marbling, but also with decreased meatiness. The most important meat quality parameters (pH and temperature after 60 minutes) deteriorated when blood lactate concentration was above 12 mmol/L.

• Journal of Animal Science and Technology
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• 제53권3호
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• pp.211-222
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• 2011

The present review was aimed to assess the feasibility of increasing the slaughter weight (SW) of finishing pigs. Growth performance, including ADG, ADFI and gain:feed, does not change significantly with increasing SW between 110 and $135{\pm}5kg$ in lean-genotype pigs, whereas in non-lean pigs, ADG and gain:feed decrease with increasing SW within the similar range of BW. Backfat thickness (BFT) and marbling of the carcass, which are greater in barrows than in gilts, increase with the increase of SW. The SW could be increased by using a low-energy diet and thereby reducing the rate of fat deposition per weight gain. The yield of the belly increases with the increase of SW, which may be economically significant in Korea. However, yields of some other primal cuts do not change so much as to affect the carcass value. The redness and fat content of the muscle increase slightly with the increase of SW whereas moisture content is minimally influenced by SW. Muscular protein content rarely changes, but sometimes increases slightly, with increasing SW. Other physicochemical characteristics, including lightness, pH, drip loss, and cooking loss of the muscle, are barely influenced by SW. Marbling of fresh loin and ham increases with increasing SW. Sensory characteristics of fresh loin, ham, and belly, including color, aroma, off-flavor, drip, and acceptability, are not influenced significantly by SW. The eating quality of cooked pork also has almost no relation to SW. In conclusion, it is thought that the current SW for moderately lean barrows and gilts can be raised up to 125 and 135 kg, respectively, with BFT at these weights predicted to be approximately 24 mm near the last rib, without compromising the meat quality.

• 한국축산식품학회지
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• 제34권1호
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• pp.73-79
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• 2014

This study was performed to evaluate the quality characteristics of three deboned categories of chicken thigh meat: one which was slaughtered and deboned in the same plant (fresh); one which was slaughtered, deboned, frozen, and thawed in the same plant (frozen-thawed); and the last which was slaughtered in a plant, deboned in a different plant, but then transferred to the original plant (fresh-outside). Surface color, drip loss, 2-thiobarbituric acid reactive substances (TBARS) value, sensory evaluation, and total aerobic bacterial counts of the chicken samples were determined. Moreover, the torrymeter was used to measure the differences in freshness of the chicken meat. The surface color and the TBARS values did not show significant differences among the three categories. However, the total aerobic bacterial counts of fresh-outside and frozen-thawed chicken meat were significantly higher than the fresh chicken meat on the first storage day, and the drip loss of frozen-thawed chicken meat was significantly higher than the fresh-outside and fresh chicken meat. In addition, the sensory evaluation of frozen-thawed chicken meat was significantly lower than the fresh-outside and fresh chicken meat. Torrymeter values were higher in fresh chicken meat than fresh-outside and frozen-thawed chicken meat during the storage period. These results indicate that the quality of frozen-thawed chicken meat is comparatively lower than the fresh chicken meat, and the torrymeter values can accurately differentiate the fresh-outside and frozen-thawed chicken meat from the fresh ones.