• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 1997년도 제18차 정기총회 및 학술발표회
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• pp.19-39
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• 1997

Extrusion conditions were optimized for blends of ground lamb and starch using a single-screw extruder for the purpose of producing expanded snack-type products. A central composite rotatable response surface methodology(RSM) design was used with variation in feed moisture, process temperature, and screw speed. The three variables significantly affected one or more of the measured physical properties of extrudates. The optimum conditions for minimum shear force values were 26.5% feed moisture, $148^{\circ}C$ process temperature, and 134 rpm screw speed. Lean ground beef, chicken, goat, lamb or mutton was blended with corn starch, and extruded at the optimum condition established from RSM experiments. Physical/rheological properties were generally similar, water activity was low (<0.12) and total aerobic plate counts were <10 for all products. Extrudates containing chicken had the highest ratio of polyunsaturated fatty acids to saturated fatty acids, whereas those containing beef had the highest ratio of monounsaturated fatty acids to saturated fatty acids. Sensory data indicated that texture was acceptable and flavor characteristics were not different among the products.

• 한국식품영양과학회지
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• 제28권1호
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• pp.16-21
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• 1999

Taurine content was determined by HPLC equipped with RF detector in commercial milks, meats, edible viscera, ham, sausage, fishes and shellfishes, mollusca and crustacea. Taurine contained 1.06~1.57mg/100g in milks, 37.9~169.8mg/100g in lean meats, 11.3~192.4mg/100g in viscera, 45.0~109.1 mg/100g in ham, 11.7~26.0mg/100g in sausage, 31.6~431.9mg/100g in fishes, 125.9~1078.8mg/100g in shellfishes, 340.2~ 1305.6mg/100g in mollusca and 79.3~316.5mg/100g in crustacea. Webfoot octopus had the highest content of 1,306mg/100g, followed by small ark shell(1,079mg/100g), little neck clam (868mg/100g), hard shelled mussel(852mg/100g) and beka squid(734mg/100g).

• 한국축산식품학회지
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• 제39권3호
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• pp.520-520
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• 2019

• Asian-Australasian Journal of Animal Sciences
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• 제17권5호
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• pp.693-699
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• 2004

Live animal selection programs that favor animals with a minimum amount of carcass fat are used for improving breeding flocks of sheep. To predict carcass characteristics of live sheep using body measurements in breeding flocks, 200 male and female lambs of two fat-tailed Iranian sheep breeds (Moghani and Makui) were used. Depth of soft tissue over the 12th rib of the live animals was measured with ultrasound (ULGR) and with hypodermic needle (NGR). The height at withers (HW), body length (BL), circumference of heart girth (CH) and width of hooks (WH), were measured. All animals were slaughtered; carcasses were cut into joints and dissected. Breed had a significant effect on all of the live easurements. The Moghani breed showed a higher value for HW, CH, ULGR and NGR, compared to that of Makui. Except for soft tissue depths; ULGR, NGR and GR, the male lambs showed higher values in live and carcass measurements than females. Percentages of carcass, total fat and intermuscular fat in females were higher than that of male lambs. In spite of the higher amount of subcutaneous and intermuscular fat in female (which is usually used for their physiological need, such as pregnancy and lactation), the male lambs had a heavier fat-tail than females. There was a wide range of variation of percentage of total carcass fat and total chemical fat content of carcass in the two breeds. Eventually this wide variation could be use by animal breeders for selection of animals with a lesser amount of carcass fat. Live weight of lambs showed a relatively low correlation with percentage of carcass lean, total fat and subcutaneous and intermuscular fat. Total lean meat was predicted with relatively high coefficients of determination in the two breeds ($R^2$=0.61 and 0.89, respectively). Live weight and carcass traits were predicted using simple measurements, but with $R^2$ ranging from 0.53 to 0.93.

• Asian-Australasian Journal of Animal Sciences
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• 제22권8호
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• pp.1069-1077
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• 2009

Castration of male pig produces significant negative effects on skeletal muscle development. The androgen receptor (AR), two splice variants of insulin-like growth factor-I (IGF-I Ea and MGF) and the myostatin gene may play important roles in this process. In the present study, the expression of AR, IGF-I Ea, MGF and myostatin genes in three skeletal muscles, the brachialis, longissimus and semitendinosus, were studied using real-time quantitative RT-PCR. Our experimental design used 14 pairs of male Landrace sire${\times}$Yorkshire dam piglets. The two piglets in each pair were full sibs, one of which was castrated at 21 d of age; the other remained intact. The study group was divided into subgroups of equal size. Animals in the first subgroup were slaughtered at 147 d and those of the second at 210 d of age. Carcass weight and lean meat yield were similar between boars and barrows at 147 d of age (p>0.05), whereas barrows had lower carcass weight and less lean meat yield at 210 d of age (p<0.05). Castration caused down-regulation of AR gene expression at both 147 and 210 d of age (p<0.05). The two splice variants of the IGF-I gene from porcine skeletal muscle were cloned using RT-PCR, and it was found that MGF differs from IGF-I Ea in having a 52-base insert in the last coding exon of the mRNA. Both splice variants were down-regulated by castration only at 210 d of age (p<0.05). No differences in expression of the myostatin gene were observed between boars and barrows at either 147 or 210 d of age (p>0.05). These results suggest that the downregulation of AR, IGF-I Ea and MGF gene expression following castration helps to explain the negative effect of castration on skeletal muscle development.

• 한국식품과학회지
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• 제28권4호
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• pp.786-789
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• 1996

식품 표면의 색변화를 화상화하고 3원색으로 분리하여 가공, 처리할 수 있는 영상 처리 시스템을 video camera와 영상 카드, 조명 장치, PC로 구성하였다. Video camera로부터 출력되는 analog 화상 신호를 영상카드에서 digital신호로 변환하고 이를 PC 모니터 상에서 $640{\times}480$ 해상도의 자연색으로 출력할 수 있도록 하였다. C 언어로 작성한 프로그램에 의하여 일정한 시간 간격으로 출력 화면을 파일로 저장하고 여러 가지 화상 분석을 수행할 수 있도록 하였다. 이 영상 처리 시스템을 사용하여 사과의 숙도 차이를 색차이로 분석한 결과 미숙 완숙의 정도를 green과 red 성분의 색값 차이로 나타낼 수 있었으며, blue 성분의 차이는 미미하였다. green 성분의 차이는 35.01이고 red 성분의 차이는 6.16으로 나타나, 사과의 분급에는 green색을 이용하는 것이 적합하였다. 고기의 육질과 지방의 색차를 이용한 화상 분리에서는 육질 부분에서의 red성분이 $180{\sim}230$인 반면에 지방은 240 이상으로 나타나, red 성분을 기준으로 한 경계값을 사용하여 육질과 지방의 화상을 분리하여 육질의 색 성분을 정확히 측정할 수 있었다. 이와 같이 육질의 조직별로 분리한 후의 Hunter값은 전체 고기를 대상으로 할 때는 L, a, b값이 70.6, 38.4, 22.8이지만 육질 부분만으로 했을 때 L, a, b값은 65.6, 44.4, 21.3이었고, 색차값 ${\Delta}E$가 2%감소하였다.

• Journal of Animal Science and Technology
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• 제52권2호
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• pp.125-130
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• 2010

본 시험은 Blended Essential Oil 급여가 비육돈의 육질특성에 미치는 영향을 알아보고자 실시하였다. 시험 개시시 평균체중이 66.24 kg인 3원 교잡종(Landrace ${\times}$ Yorkshire ${\times}$ Duroc) 비육돈 80두를 공시하였으며, 10주간 사양시험을 실시하였다. 시험설계는 1) CON (basal diet) 2) NBE (basal diet + 75 ppm of blended essential oil), 3) NBA (basal diet + 0.3% Benzoic acid)] 및 4) BEB [basal diet + 75 ppm of blended essential oil (with 0.3% Benzoic acid)]로 4개 처리를 하여 처리당 5반복, 반복당 4두씩 완전임의 배치하였다. 등심은 일반도축장에서 110~120 kg 도축 후 수집하였다. 육질평가 결과, 근내 지방도는 NBE 처리구가 CON 처리구와 비교하여 유의적으로 높았다(P<0.05). 또한, 경도는 NBA 처리구가 CON 처리구와 비교하여 유의적으로 높았다(P<0.05). Total UFA/SFA는 NBA 처리구가 BEB 처리구와 비교하여 유의적으로 높았다(P<0.05). 이에 본 시험결과, 비육돈에 blended essential oil의 첨가는 육 및 지방 내 지방산 조성을 개선시킴으로써 브랜드 돈육 개발이 가능할 것으로 사료된다.

• Asian-Australasian Journal of Animal Sciences
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• 제27권2호
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• pp.247-255
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• 2014

Consumers have become very conscious about their nutrition and well being due to changes in their socio-economic lifestyle and rapid urbanization. Therefore, development of technology for production of low cost and functional meat products is urgently required. One such approach is innovative restructuring technology in which binding of meat pieces still remains the main challenge and extension of product is generally associated with poor binding and texture. Thus, the present study was envisaged as an attempt to solve this problem by the incorporation of flaxseed flour (FF) as bind enhancing agent. The FF was used at three different levels viz., 0.5%, 1%, and 1.5% to replace lean meat in pre-standardized restructured mutton chops formulation. The products were subjected to analysis for physico-chemical, sensory and textural properties. Cooking yield, moisture percentage and fat percentage increased with increase in the level of incorporation of FF, however, protein percent and pH decreased with increase in the level of incorporation. Shear force value of product incorporated with 1.5% FF was significantly higher (p<0.01) than control and product containing 0.5% FF level. Among the sensory attributes, product with 1% flaxseed flour showed significantly higher values (p<0.05) for general appearance, binding, texture and overall acceptability. Hardness showed significant increasing (p<0.01) values with increasing levels of incorporation of flaxseed flour, however all other parameters of texture profile analysis showed a decreasing trend. On the basis of sensory scores and physico-chemical properties, the optimum incorporation level of FF was adjudged as 1%. Products incorporated with optimum level of flaxseed flour (1%) were also assessed for water activity and microbiological quality during the storage period of 15 days. It was found that the extended restructured product could be safely stored under refrigeration ($4^{\circ}C{\pm}1^{\circ}C$) in low density polyethylene (LDPE) pouches for 15 days without marked deterioration in sensory and microbiological quality. Thus, it was concluded that flaxseed flour can be used as a good bind enhancing agent in extended restructured meat products at an economic cost.

• Asian-Australasian Journal of Animal Sciences
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• 제21권8호
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• pp.1207-1213
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• 2008

This experiment was conducted to evaluate the effects of feeding different levels of lacquer (Rhus verniciflua Stokes) meal on the growth performance, carcass traits, fatty acid profile and meat quality of longissmuss dorsi (LD) muscle in finishing pigs. Pigs (n = 117; Landrace$\times$Yorkshire$\times$Duroc; initial body weight $80{\pm}0.4kg$) were allotted to three dietary treatments and fed lacquer at 0, 2 and 4% of the diet for five weeks. Inclusion of lacquer meal in the diets of pigs had no influence on their growth performance, carcass yield, loin eye area and fat free lean; however, pigs fed lacquer diets had lower backfat (linear, p = 0.006; quadratic, p = 0.004). Pigs fed increasing levels of lacquer meal had lower moisture (linear, p<0.001; quadratic, p = 0.008), crude fat (linear, p<0.001) and crude protein (linear, p<0.001; quadratic, p = 0.002) in LD muscle. The LD muscle of pigs fed lacquer meal had lower pH (linear and quadratic, p<0.05) at 6, 8 and 10 days, and linearly lower thio-barbituric acid reactive substances (TBARS, p<0.01) at 8 and 10 days and water holding capacity (WHC, p<0.05) at 3, 6, 8 and 10 days. The fatty acid composition of LD muscle revealed linearly lower stearic (p = 0.034) and total saturated fatty acid (p = 0.049) with increasing dietary lacquer meal levels. In general, higher lightness, redness and yellowness values were observed in LD muscle of pigs fed 2% lacquer meal on day 0 and subsequently on 3, 6, 8 and 10 days of refrigerated storage. The results of the current study suggest that lacquer meal can be incorporated up to 4% in the diet of finishing pigs without any adverse effects on performance; moreover, improvements in the meat quality during refrigerated storage can be obtained by inclusion of lacquer meal in the diet of finishing pigs.

• Asian-Australasian Journal of Animal Sciences
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• 제21권12호
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• pp.1785-1793
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• 2008

Fifty-four PIC barrows were used to evaluate the effects of lower dietary lysine content and energy level on carcass characteristics and meat quality in slaughter pigs. Pigs were allotted to one of three treatments by body weight with six replicate pens in each treatment. The dietary treatments for body weights of 20-50 kg, 50-80 kg and 80-90 kg were as follows, respectively: control diet (digestible energy 14.22 MJ/kg, lysine/DE 0.67 g/MJ, 0.53 g/MJ and 0.42 g/MJ); a low lysine group (digestible energy 14.22 MJ/kg, lysine/DE 0.49, 0.38 and 0.30 g/MJ); and a low lysine-low energy group or low nutrient group (digestible energy 13.11 MJ/kg, lysine/DE 0.49, 0.38 and 0.30 g/MJ). The daily weight gain, daily feed intake and feed efficiency were calculated in the overall growth period (nearly 12 weeks). Meanwhile, carcass characteristics and meat quality were evaluated at 60 and 90 kg body weight respectively. During the overall growth trial, lowering dietary lysine and nutrient level both decreased weight gain (p<0.05) and feed efficiency (p<0.01). At 60 kg body weight, decreasing dietary lysine and nutrient level noticeably decreased dressing percentage (p<0.01) and back fat depth at last rib of PIC pigs (p<0.01), but enhanced marbling scores (p<0.10), intramuscular fat content (p<0.10) and water loss rate (p<0.01) of the longissimus dorsi muscle. At 90 kg body weight, lean percentage (p<0.01) was evidently reduced by both lowering lysine content and nutrient level in the diet. However, the shoulder back fat depth (p<0.05) and marbling scores of the loin eye muscle (p<0.05) were increased; Lowering dietary nutrient level could improve back fat depth of 10th rib (p<0.01) and last rib (p<0.01), intramuscular fat content (p<0.10), redness (p<0.01) and water loss rate of the loin eye muscle (p<0.05), but decrease loin area (p<0.05). Finally, when comparing the 60 kg and 90 kg slaughter weights, it was found that the shoulder back fat depth (p<0.01, p<0.10), 6th-7th rib (p<0.01, p<0.01), 10th-rib (p<0.01, p<0.01) and last rib back fat depth (p<0.01, p<0.01) of the low lysine and low nutrient group were all obviously increased comparing with the control group. Taken together, the results showed that decreasing dietary lysine content and nutrient level increased intramuscular fat content and water loss rate of longissimus dorsi muscle; On the other hand, both lowering dietary lysine and nutrient level markedly compensated to increase back fat deposition in the later finishing period (body weight from 60 to 90 kg) in contrast to the control group.