• Journal of the Korean Society of Food Culture
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• v.9 no.5
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• pp.499-507
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• 1995

The purpose of this study was to survey the various kinds of cooked beef products focusing on Sukyuk (boiled beef) and Pyunyuk (boiled beef slice) recorded on the historical literatures written from 1670 to 1945. Sukyuk and Pyunyuk were recorded 45 times in the references and could be classified into 11 groups based on major ingredients such as fresh meat, tough meat, rotten meat, tail, head, lung, cup of breast, testicles, pancreas, spleen and tung. Twenty two cooking methods were described on the records. Sukyuk and Pyunyuk based on fresh meat were described the most frequently. Pyunyuk based on head was described late in 18th centuries, but its recipe could not be found in any records and that of internal organs and tung were presented late in 18th centuries and early in 19th centuries, respectively. The major ingredients of Sukyuk and Pyunyuk were lean meat, tail, head, lung, cup of breast, testicles, pancreas, spleen and tongue Mulberry seed, fragment of roof tile and other sub-ingredients were used for softening or deodorizing the off flavor of the products.

• Korean Journal of Agricultural Science
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• v.47 no.4
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• pp.707-715
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• 2020

An experiment was designed to assess ractopamine supplementation on growth, meat quality and carcass, and fecal scores of pigs. The 96 crossbred pigs ([Yorkshire× Landrace] × Duroc) had an average body weight of 72.8 ± 2.5 kg. Randomized allocation was followed in the allotment of the pigs according to their body weight into 1 of 2 dietary treatments: 1) CON, basal diet and 2) RAC (ractopamine hydrochloride), CON + 1% ractopamine with 12 replication pens per treatment including equal numbers of barrows (2) and gilts (2) per pen. At the end of the experiment, the lean meat percentage was higher (p < 0.05) for the RAC group compared to the CON group. Dietary ractopamine supplementation did not influence (p > 0.05) the growth performance and fecal score throughout the experimental period. In regard to sensory evaluation, higher (p < 0.05) scores for color and firmness were observed in the RAC group than in the CON group. Drip loss (p < 0.05) was higher in the ractopamine fed diet group compared to the control diet group at day 1. Additionally, longissimus muscle was improved (p < 0.05) in the ractopamine treated diet group than in the control diet group. In conclusion, in the early stage, ractopamine supplementation may not influence the growth performance, but it improves the leanness in the meat of finishing pigs.

• Korean Journal of Agricultural Science
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• v.51 no.1
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• pp.1-8
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• 2024

We conducted this research to examine the reducing level of lysine : tryptophan ratios in the diet affected the performance and meat quality of finishing pigs. At the end of the experiment, 144 crossbred finishing pigs (Duroc × [Yorkshire × Landrace]) having an average body weight of 70.6 ± 3.9 kg were randomly assigned to four dietary treatments (9 replications, 4 pigs per pen). The pigs in the 4 treatments were fed diets with different lysine : tryptophan ratios, such as 1 : 0.175, 1 : 0.160, 1 : 0.145, and 1 : 0.130. In considering average daily gain (ADG), average daily feed intake (ADFI), and feed conversion ratio (FCR), the ratio of tryptophan and lysine (Lys : Trp) did not show any significant effect (p > 0.05). Moreover, nutrient digestibility had no significant impact (p > 0.05). However, the decreasing level of tryptophan linearly decreased the back-fat thickness at overall period (p = 0.038) and reduced at week 5 (p = 0.007). Additionally, the lean meat percentage (LMP) showed a tendency to increase at initial (linear effect, p = 0.097) and increased at overall period (linear effect, p = 0.045). Therefore, we suggest that Lys : Trp ratio of 0.130 could enhance the meat quality in finishing pigs.

• Animal Bioscience
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• v.35 no.6
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• pp.791-803
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• 2022

Genome/gene-editing (GE) techniques, characterized by a low technological barrier, high efficiency, and broad application among organisms, are now being employed not only in medical science but also in agriculture/veterinary science. Different engineered CRISPR/Cas9s have been identified to expand the application of this technology. In pig production, GE is a precise new breeding technology (NBT), and promising outcomes in improving economic traits, such as growth, lean or healthy meat production, animal welfare, and disease resistance, have already been documented and reviewed. These promising achievements in porcine gene editing, including the Myostatin gene knockout (KO) in indigenous breeds to improve lean meat production, the uncoupling protein 1 (UCP1) gene knock-in to enhance piglet thermogenesis and survival under cold stress, the generation of GGTA1 and CMP-N-glycolylneuraminic acid hydroxylase (CMAH) gene double KO (dKO) pigs to produce healthy red meat, and the KO or deletion of exon 7 of the CD163 gene to confer resistance to porcine reproductive and respiratory syndrome virus infection, are described in the present article. Other related approaches for such purposes are also discussed. The current trend of global regulations or legislation for GE organisms is that they are exempted from classification as genetically modified organisms (GMOs) if no exogenes are integrated into the genome, according to product-based and not process-based methods. Moreover, an updated case study in the EU showed that current GMO legislation is not fit for purpose in term of NBTs, which contribute to the objectives of the EU's Green Deal and biodiversity strategies and even meet the United Nations' sustainable development goals for a more resilient and sustainable agri-food system. The GE pigs generated via NBT will be exempted from classification as GMOs, and their global valorization and commercialization can be foreseen.

• Korean Journal of Agricultural Science
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• v.48 no.4
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• pp.655-668
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• 2021

The present study was conducted to investigate the effects of the supplementation of Achyranthes japonica extract (AJE) on overall performance levels with different nutrition concentrations in the diets of finishing pigs. Here, 140 finishing pigs with initial body weights of 50.18 ± 2.37 kg were used in a ten-week trial involving a 2 × 2 factorial design in two phases with the following factors: diet types with different nutrition concentrations (Positive control [PC] vs. Negative control [NC]) and 0 or 0.05% AJE supplementation to NC and PC diets. The PC diet was a basal diet, whereas the NC diet consisted of a 5% and 7% crude protein (CP) reduced basal diet during phase 1 (1 - 35 days) and phase 2 (36 - 70 days), respectively. A significant effect (p < 0.05) on the gain-to-feed ratio (G : F) was observed with interaction effects between the diets and AJE supplementation. However, during phase 1 and in all periods, the pigs fed the PC and NC diets with average daily feed intake (ADFI) tended to decrease compared to those fed diets with AJE. A significant effect (p = 0.0380) of E. coli was observed in pigs fed the PC and NC diets compared to AJE supplementation in phase 2 of the experiment. The backfat thickness (BFT) tended to decrease and the lean meat percentage (LMP) was significantly improved in phase 2 for pigs fed the PC and NC diets. In summary, BFT and LMP showed beneficial effects and fecal microbiota of E. coli counts were positively affected when pigs were fed diets with different nutrient concentrations.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.8
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• pp.1061-1065
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• 2015

Data collected from 690 purebred Duroc pigs from 2009 to 2012 were used to estimate the heritability, and genetic and phenotypic correlations between production and meat quality traits. Variance components were obtained through the restricted maximum likelihood procedure using Wombat and SAS version 9.0. Animals were raised under the same management in five different breeding farms. The average daily gain, loin muscle area (LMA), backfat thickness (BF), and lean percent (LP) were measured as production traits. Meat quality traits included pH, cooking loss, lightness ($L^*$), redness ($a^*$), yellowness ($b^*$), marbling score (MS), moisture content (MC), water holding capacity (WHC), and shear force. The results showed that the heritability estimates for meat quality traits varied largely from 0.19 to 0.79. Production traits were moderate to highly heritable from 0.41 to 0.73. Genotypically, the BF was positively correlated (p<0.05) with MC (0.786), WHC (0.904), and pH (0.328) but negatively correlated with shear force (-0.533). The results of genetic correlations indicated that selection for less BF could decrease pH, moisture content, and WHC and increase the shear force of meat. Additionally, a significant positive correlation was recorded between average daily gain and WHC, which indicates pork from faster-growing animals has higher WHC. Furthermore, selection for larger LMA and LP could increase MS and lightness color of meat. The meat quality and production traits could be improved simultaneously if desired. Hence, to avoid further deterioration of pork characteristics, appropriate selection of traits should be considered.

• Animal Bioscience
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• v.34 no.5
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• pp.914-921
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• 2021

Objective: The objective of this study was to compare growth performance, carcass traits and meat quality in young bulls, steers and heifers produced by crossing Limousin bulls with Holstein-Friesian cows, fattened semi-intensively and slaughtered at 18 months of age. Methods: Thirty-one young calves were reared in a conventional production system, and were fed milk replacer, hay and concentrate. At 6 months of age, the animals were divided into groups based on gender, and were fed a total mixed ration composed of grass silage, concentrates I and II in a semi-intensive production system. At the end of the fattening period (18 months), the animals were slaughtered, carcass quality was evaluated, and samples of musculus longissimus thoracis were collected to determine the proximate composition and quality of meat. Results: Bulls were characterized by the highest percentage share of the most valuable cuts in the carcass, and three-rib sections from bull carcasses had the highest lean meat content with low intramuscular fat content (0.93%). No significant differences in carcass conformation, dressing percentage or the percentage share of round in the right half-carcass were found between bulls vs. steers and heifers. Heifers and steers had higher carcass fat content than bulls, which had a positive influence on the sensory properties of beef. In comparison with the meat of bulls, the meat of steers and heifers was characterized by more desirable physical properties and sensory attributes (water-holding capacity, shear force, color lightness, aroma, juiciness, tenderness, flavor). Conclusion: Under the semi-intensive production system, heifers and steers had higher carcass fat content than bulls, which had a positive effect on the sensory properties of beef. Bulls are better suited for intensive systems, which contribute to improving the quality of their meat. The results of this study may encourage producers to breed steers and heifers for beef.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.8
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• pp.1272-1277
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• 2007

Sensory traits and preferences regarding food co-product fermented liquid (FCFL)-fed pork loin were compared with those of formula-fed pork. The FCFL-fed pork was expected to have improved fat meltability. Thirty-nine laboratory panelists took part in a sensory test. The fat meat and the lean meat of FCFL-fed pig were judged more meltable and tender, respectively, than the corresponding meat from the formula-fed pig. These sensory traits agreed closely with the results of a mechanical investigation of fat melting patterns and with Warner-Bratzlar shear force values. However, the overall preference was not significantly associated with sensory fat meltability and meat tenderness, as assessed by chi-square and correspondence analyses, but it was significantly related to the whole fat preference and the fat texture preference. The fat texture preference, however, did not correlate with sensory fat meltability. These results indicated that FCFL feeding altered sensory fat meltability in pork loin, but the preference for such meltable fat differed among individual panelists.

• Asian-Australasian Journal of Animal Sciences
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• v.5 no.3
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• pp.455-459
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• 1992

Five type of formulated diet from agricultural by-products (ABP) were fed to four breedtype of cattle in feedlot. The ABP used are palm kernel cake (PKC), palm press fibre (PPF), palm oil mill effluent (POME), cocoa pod (COP), coffee pulp (COF) and pineapple waste (PAP). The formulated diets are PS (52% PKC, 15% PPF and 30% POME), PF (57% PKC, 20% PPF and 20% POME), PA (2% PKC and 55% PAP), CO (42% PKC and 55% COP) and CF (67% PKC and 30% COF) with 1% urea, 1% NaCl and 1% vitamins premix. The cattle breedtypes are Kedah-Kelantan (KK), Brahman-KK (BK), Hereford-KK (HK) and Sahiwal-Friesian (SF). The result showed that breedtype significantly affect all the carcass characteristic except dressing percentage. Each breedtype has it's specific carcass characteristics. HK cattle gave high marbling, BK has high % of carcass bone, KK has high % of carcass meat and low % of carcass fat (lean meat type) and SF has high % of carcass fat. Diet-type significantly affect the deposition of fat in the carcass. High moisture diets (PA and CO) produced significantly higher % carcass bone, the lowest % carcass fat and the highest % carcass meat (65.3%). PF, CF, PA and CO diets produced 63.4%, 59.9%, 55.3% and 54.1% carcass meat respectively.

• Journal of Animal Science and Technology
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• v.47 no.1
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• pp.91-98
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• 2005

Results of meat quality, physicochemical characteristics, fatty acid and amino acid composition of the Korean Native Black Pig(70 and 90 kg of slaughter weight; KNBP) versus Landrace(110kg of slaughter) are as below. Compared with Landrace, the KNBP exhibited a greater lean meat yield, with no difference in backfat thickness between Landrace and KNBP. There were no difference in chemical composition between Landrace and KNBP, but pH, and cooking loss in the KNBP were superior value than those of the Landrace. These results, KNBP were affected in sensory property and cooking yield. Amino acid content of KNBP and Landrace were significant differences between Landrace and KNBP. Except for the methionine, essential amino acid contents of KNBP had significantly higher than those of Landrace. In the change of fatty acid composition, the Landrace had significantly higher percentages of palmitic(l6: 0), stearic(18: 0) and linolenic(18: 3) acids than that of KNBP, but linoleic acid(l8: 2) was decreased.