• Food Science of Animal Resources
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• v.33 no.1
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• pp.89-95
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• 2013

This research was conducted to compare the meat characteristics of Korean native duck and imported commercial duck. The Korean native ducks and imported commercial ducks (broiler duck: Grimaud) were raised under identical rearing and feeding conditions for 8 wk and 6 wk, respectively. At the end of the rearing period, ten ducks from each group were slaughtered, and breast and leg meat were obtained 24 h after slaughtering for analyses of meat characteristics. The results showed that the breast of Korean native ducks contained lower moisture and fat, and higher protein and water holding capacity (WHC) than those of imported commercial ducks (p<0.05). The breast of Korean native ducks also had higher CIE $a^*$ and lower CIE $L^*$ (p<0.05). After cooking, the breast meat of Korean native ducks had higher shear-force, sensory attributes of texture, taste and overall likeness (p<0.05). Also, the breast meat of Korean native ducks contained a higher percentage of palmitic acid ($C_{16:0}$) and arachidonic acid ($C_{20:4}$) (p<0.05) than those of imported commercial ducks. Furthermore, the leg meat of Korean native ducks contained higher percentages of total unsaturated fatty acid and lower percentages of total saturated fatty acid (p<0.05). It is concluded that the meat from Korean native ducks, especially breast meat, had better quality parameters and contained higher amounts of unsaturated fatty acids.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.8
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• pp.1212-1216
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• 2006

This experiment was conducted to determine and compare some characteristics of the meat and carcass of rabbits aged 11 weeks according to sex. In the experiment thirty male and thirty female New Zealand White rabbits were slaughtered. The weights and percentages of cold carcasses, skin with head and limbs, liver, kidney, heart, lung, fore legs, hind legs, breast and ribs, loin and abdominal wall were recorded. The values for carcass length, lumbar circumference, pH in the muscles of Biceps femoris and Longissimus dorsi, meat to bone ratio and cooking loss were also determined. The mean values for cold carcass weight and cold dressing percentage were 832 g and 48.77% in male and 849 g and 48.69% in female, respectively. In this study no significant differences were shown between male and female rabbits in the characteristics of carcass and meat except the value of pH of Longissimus dorsi muscle which was markedly higher in males than that in females meat. Slaughter weight was positively correlated with the weights of carcass, skin with head and limbs, lung, liver, kidney, heart and weights of joints (p<0.01) and dressing percentage (p<0.05).

• Food Science of Animal Resources
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• v.22 no.4
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• pp.363-372
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• 2002

Reducing the fat content of processed meat products can be performed by (1) using leaner raw meat materials (2) inducing non-meat ingredients that serve to replace a portion or all of the fat, and (3) applying new ingredient combinations, technologies or processing procedures that decrease the fat and cholesterol content of meat products. Low-fat meat products were manufactured with Int replacers which were food ingredients that had the functional and sensory properties of fat without contributing fat calories, resulting in lower fat(<3%) content. Added water, non-meat proteins, carbohydrates, such as starch and hydrocolloids(gums) and vegetable oils have been used as typical fat replacers to be used in meat products. In addition, fat substitutes included structural lipids, sucrose polyester and ingredient combinations. Formulations for the manufacture of low-fat meat products in combined with new technologies have focused on the use of fat replacer combinations that contributes a minimum of calories and not detrimental to flavor, juiciness, mouthfeel or textural traits expected more traditional products. In conclusion, some combinations of fat replacements that mimics the flavor, mouthfeel and textural characteristics of fat offer potential for further development of low-fat meat products to have similar characteristics of regular-fat counterparts.

• Animal Bioscience
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• v.35 no.10
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• pp.1489-1498
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• 2022

Objective: The objective of this study was to identify polymorphism in olfactomedin like 3 (OLFML3) gene, and association analysis with meat quality, carcass characteristics, retail meat cut, and fatty acid composition in sheep, and expression quantification of OLFML3 gene in phenotypically divergent sheep. Methods: A total of 328 rams at the age of 10 to 12 months with an average body weight of 26.13 kg were used. A novel polymorphism was identified using high-throughput sequencing in sheep and genotyping of OLFML3 polymorphism was performed using polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP). Among 328 rams, 100 rams representing various sheep genotypes were used for association study and proc general linear model was used to analyse association between genotypes and phenotypic traits. Quantitative real-time polymerase chain reaction (qRT-PCR) was used for the expression analysis of OLFML3 mRNA in phenotypically divergent sheep population. Results: The findings revealed a novel polymorphism in the OLFML3 gene (g.90317673 C>T). The OLFML3 gene revealed three genotypes: CC, CT, and TT. The single nucleotide polymorphism (SNP) was found to be significantly (p<0.05) associated with meat quality traits such as tenderness and cooking loss; carcass characteristics such as carcass length; retail meat cut such as pelvic fat in leg, intramuscular fat in loin and tenderloin, muscle in flank and shank; fatty acids composition such as tridecanoic acid (C13:0), palmitoleic acid (C16:1), heptadecanoic acid (C17:0), ginkgolic acid (C17:1), linolenic acid (C18:3n3), arachidic acid (C20:0), eicosenoic acid (C20:1), arachidonic acid (C20:4n6), heneicosylic acid (C21:0), and nervonic acid (C24:1). The TT genotype was associated with higher level of meat quality, carcass characteristics, retail meat cut, and some fatty acids composition. However, the mRNA expression analysis was not different among genotypes. Conclusion: The OLFML3 gene could be a potential putative candidate for selecting higher quality sheep meat, carcass characteristics, retail meat cuts, and fatty acid composition in sheep.

• Food Science of Animal Resources
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• v.36 no.4
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• pp.445-451
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• 2016

The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moisture content in frankfurters was found in the control and T1 (frankfurter with 45% pork meat + 5% pork head). Protein and fat contents in frankfurters with pork head meat added were significantly (p<0.05) higher than those in the control. When the concentration of pork head meat was increased from 0% to 20%, cooking loss, total expressible fluid separation, fat separation, and pH of frankfurters were increased, while the lightness, redness, yellowness, and apparent viscosity of frankfurters were decreased. Ash contents, cohesiveness, color, and tenderness of sensory characteristics of frankfurters added with different amounts of pork meat or pork head meat were not significantly (p>0.05) different from those of the control or there treatments. Frankfurters in T4 (frankfurter with 30% pork meat + 20% pork head) had the lowest (p<0.05) hardness and gumminess. The hardness and gumminess of frankfurters in other treatments were not significantly different (p>0.05) from that in the control. Frankfurters with higher pork head meat concentrations had lower flavor, juiciness, and overall acceptability scores. Therefore, replacing pork meat with pork head meat in the formulation could successfully produce results similar to those of control frankfurters. The best results were obtained when 10% pork head meat was used to replace pork meat.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.7
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• pp.1017-1025
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• 2000

The traditional methods for determining the quality of milk, cheese and meat are tedious and expensive, with a significant wastage of chemicals which pollute the environment. To overcome these disadvantages, the potential of near infrared spectrophotometry (NIR) for monitoring the quality of milk and meat has been evaluated by a number of researchers. While most studies indicate that NIR can be used to predict chemical composition of milk and meat, and to monitor the cutting-point during cheese manufacturing, one study demonstrated the potential of NIR to predict sensory characteristics (e.g. hardness and tenderness) of beef. These calibrations were developed on a small number of samples, limiting their value for adoption by the industries. Now that the sophisticated computer software is available, more robust calibrations need to be developed to monitor both chemical and physical characteristics of meat and meat products simultaneously.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.10
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• pp.1529-1534
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• 2008

The aim of this study was directed at exploring the possible use of muscle fiber characteristics as new selection traits for improving both porcine lean meat production and quality. A total of 174 (114 Yorkshire, 30 Landrace, and 30 Meishan) pigs were used for this study, and lean meat production ability was estimated by backfat thickness and loin eye area. The Longissimus dorsi muscle was taken in order to measure meat quality and muscle fiber characteristics. Due to the high correlations between total muscle fiber number and most of the performance traits, all pigs were classified into three groups (low, intermediate, or high) by total muscle fiber number using cluster analysis. The high group had the highest loin eye area (p<0.001). The meat quality traits were within normal ranges as reddish pink, firm, and nonexudative (RFN) pork, but the groups classified as intermediate and high had relatively large drip loss percentages (p<0.05), produced more than twice the amount of pale, soft, and exudative (PSE) pork as compared to the low group. The group with a high total muscle fiber number was further classified, based on type 2b fiber percentage, into low or high groups by cluster analysis. The results showed that the low type 2b fiber group had good loin eye area (p<0.05), small drip loss (p<0.05), and did not produce PSE pork. For these reasons, a high total muscle fiber number, with a low percentage of type 2b fibers, may be suitable in selecting for improvements in both lean meat production and meat quality.

• Food Science of Animal Resources
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• v.22 no.2
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• pp.103-107
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• 2002

This study was carried out to investigate the quality of chukar partridge meat. Chukar partridges raised for 60 days were slaughtered and stored at 3$\^{C}$ for 24 hr. Broiler chicken(800g$\pm$20g carcass weight) after 24 hr postmortem were used as control, which obtained from local slaughter house. The chukar partridge meat had lower fat and cholesterol contents than broiler chicken did. The color of chukar partridge meat showed redder and darker than that of broiler chicken owing to lower L* and a* value. According to sensory evaluation, the flavor of chukar partridge meat was significantly better than that of broiler chicken. In conclusion, chukar partridge meat can be a preferable muscle food as well as a health food far consumer. Further, the development of cooking method must be improved meat quality characteristics in chukar partridge because the thigh of chukar partridge has tough texture and dark color.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.4
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• pp.582-587
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• 2007

The pale, soft, exudative (PSE) syndrome lowers storage quality and consumers acceptability in the particular meat. With the increase in the consumption of parted chickens in Korean meat consumption trade, a parallel increase in the concern over the PSE status of chickens have been noticed. The present study focused on the PSE status of broiler's breast to investigate the effects of different degrees of PSE on its quality and storage characteristics. A total of 46 broiler chickens of 35 days old averaging 1,251-1,350 g were selected for the study. Breast separated and skin was removed. The breast meat was stored at $4^{\circ}C$ for 3 days and were analysed for pH, lightness, yellowness, redness, shear force, water-holding capacity (WHC), cooking loss, Thiobarbituric acid reactive substances (TBARS) and Volatile basic nitrogen (VBN) on day 1 and 3 during the storage. Increase in the degree of broilers breast PSE during storage caused fall in pH and shear force and increase in lightness, cooking loss, TBARS, VBN. Broilers breast PSE status confirms the actual pale soft and exudative nature of meat.

• Food Science of Animal Resources
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• v.42 no.5
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• pp.833-848
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• 2022

The objective of this study was to characterize the meat quality traits that affect the texture and savory taste of Ufipa indigenous chickens by comparing the proximate composition, physical characteristics, collagen, and nucleic acid contents with those of commercial broilers. It was found that Ufipa chicken breast and thigh meat had a higher protein content (p<0.05) than broiler chicken meat, whereas the fat content was lower (p<0.01). The moisture content of thigh meat was lower in Ufipa chicken meat than in broiler chicken meat (p<0.05). Regarding meat color, broiler chickens had considerably higher L^* and b^* than Ufipa chickens in both the breast and the thigh meat, except for a^* (p<0.01). Regarding water holding capacity, Ufipa chicken breast exhibited higher drip loss but lower thawing and cooking losses than broiler chicken (p<0.01). In contrast, its thigh meat had a much lower drip and thawing losses but higher cooking losses (p<0.01). The shear force of Ufipa chickens' breasts and thighs was higher than that of broiler chickens (p<0.05), while the amount of total collagen in the thigh meat was higher than that of broiler chickens (p<0.05). Additionally, the inosine-5'-monophosphate (IMP) of Ufipa chicken breast and thigh meat was higher than that of broiler meat (p<0.05). The principal component analysis of meat quality traits provides a correlation between the proximate and physical-chemical prosperties of both breeds with some contrast. In conclusion, the present study provides information on healthy food with good-tasting Ufipa indigenous chickens, which offer a promising market due to consumers' preferences.