• 한국축산식품학회지
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• 제22권3호
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• pp.212-217
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• 2002

본 연구는 쑥을 사료에 첨가하여 급여수준(1, 3, 5%)에 따라 4주간 급여한 후 도계하여 흉부와 대퇴부위를 냉장온도(4$\pm$1$^{\circ}C$)에 4주간 저장하면서 이화학적 특성 및 가공특성에 대한 연구를 수행하였다. pH는 저장기간이 경과하면서 전 처리구에서 유의적으로 상승하였고(p<0.05), 대퇴부위가 흉심부위보다 높았다. 육즙손실과 가열감량은 대조구에 비하여 쑥 첨가구에서 낮은 경향이었고(p<0.05), 보수력은 저장기간이 경과하면서 유의적으로 상승하였다(p<0.05). 육색은 저장기간이 경과하면서 L*, a*, b* 값이 증가하는 경향을 나타내었다.

• Asian-Australasian Journal of Animal Sciences
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• 제26권11호
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• pp.1630-1636
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• 2013

An investigation was carried out to assess the carcass characteristics and meat quality aspects of immunocastrated male pigs of medium genetic potential for lean meat deposition in carcass (53 to 55%). When the crossbred Large White x Landrace pigs (n = 45) were 70 days old, they were distributed in a totally randomized design in three treatments (castrated males, females and immunocastrated males) with three replicates of five animals. The pigs were slaughtered when they were 140 days old. Carcass temperature and pH were recorded twice, at 45 min and 24 h after slaughter. The carcasses were evaluated for hot and cold carcass yield, commercial cuts yield, length and depth, back fat thickness, loin eye area and lean meat percentage. The Longissimus dorsi muscle was extracted for analysis of color ($L^*$, $a^*$, $b^*$), exudate loss, cooking loss and centesimal and sensorial analysis of the meat. There were no significant differences for the evaluated parameters between castrated males, immunocastrated males and females, except for backfat thickness between the 7th and 8th thoracic vertebra and the point P2 (lower for immunocastrated males) and carcass temperature at 45 min post slaughter (higher in immunocastrated males), however, this did not interfer with the rate of pH decrease post mortem and the meat quality. The results from this research did not indicate a benefit of immunocastration on carcass characteristics of pigs of medium genetic potential for lean meat deposition in carcass, when compared to surgical castration.

• 한국축산식품학회지
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• 제30권2호
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• pp.171-178
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• 2010

The objective of this study was to compare the quality characteristics of chicken breast and thigh meat from North Korean native chickens (NKNC), South Korean native chickens (SKNC, woorimotdak), and commercial broilers (CB). NKNC thigh meat had a higher crude protein content than CB. In addition, the breasts of NKNC and CB had higher pH values than that of SKNC, but the cooking loss was higher in NKNC. The surface color of the breast and thigh meat of NKNC was darker and redder than that of SKNC and CB. The total collagen content of the breast and thigh muscles was the highest in NKNC, followed by SKNC and CB. A similar trend occurred with breast meat hardness. The content of arachidonic and docosahexaenoic acids was higher in both the breast and thigh muscles of NKNC than in those of the other groups, while the concentrations of linoleic and linolenic acids were higher only in thigh meat. Sensory evaluation did not show any differences among the three different strains of chicken except for the meat color. Sensory panelists preferred thigh meat from SKNC and CB to that of NKNC due to the strong dark color of the NKNC. Based on these results, NKNC had harder breasts based on texture, as well as a darker surface color and higher composition of long chain polyunsaturated fatty acids than CB. The quality characteristics of SKNC tested in this study were intermediate between NKNC and CB; however, SKNC may have a better chance of acceptance by Korean consumers due to the undesirable color of NKNC.

• Asian-Australasian Journal of Animal Sciences
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• 제26권1호
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• pp.108-115
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• 2013

The effects of dietary Coptis chinensis herb extract (CHE) on growth performance, blood characteristics, nutrient digestibility and meat quality of growing-finishing pigs were investigated in an 18-wk feeding trial. A total of 36 Landrace${\times}$Yorkshire-Duroc pigs with an initial body weight of $20{\pm}1.0$ kg were randomly assigned to 3 dietary treatments with 6 replications per treatment and 2 pigs per pen. A maize-soybean meal-based diet was formulated as a control diet and other treatment diets were supplemented with 0.5, or 1 g CHE/kg, respectively. After the feeding period, meat samples were collected from those pigs that had reached the market BW. During the experimental periods, growth performance and apparent total tract digestibility of dry matter and nitrogen were unaffected (p>0.05) by the dietary supplementation of CHE. Plasma erythrocytes counts were increased (Linearly, p<0.05) in response to application of CHE at the end of the experiment. Moreover, pigs fed the CHE diets had better (p<0.05) meat color, pH and water holding capacity (WHC) than pigs fed the control diet. In conclusion, dietary supplementation with CHE could increase blood erythrocytes counts and improve meat quality in growing-finishing pigs but not improve growth performance.

• 한국축산식품학회지
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• 제41권6호
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• pp.997-1011
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• 2021

The processing characteristics of freeze-dried pork powder as raw meat for comminuted meat products were compared with those of freeze-thawed pork. The tertiary structural properties, oxidation, and solubility of proteins in the freeze-dried pork powder were investigated. In addition, the properties of the emulsion gels manufactured with freeze-dried pork powder (GFD) and freeze-thawed pork (GFT) at 1.5% and 2.0% NaCl were evaluated. The surface hydrophobicity and intrinsic tryptophan fluorescence intensity of myofibrillar proteins between the freeze-dried pork powder and freeze-thawed pork were similar. However, freeze-dried pork powder had higher carbonyl compounds and lower solubility of sarcoplasmic and myofibrillar proteins than freeze-thawed pork (p<0.05). GFD had higher cooking loss than GFT in 2.0% NaCl, and lower hardness and a^* value of GFD were observed regardless of NaCl level (p<0.05). Moreover, GFD had higher malondialdehyde content than GFT at the two NaCl concentrations (p<0.05). Therefore, our study demonstrated that freeze-dried pork powder has lower functional properties than freeze-thawed pork as raw meat for comminuted meat products.

• 식품보건융합연구
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• 제8권3호
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• pp.11-23
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• 2022

Processed meat products are prone to oxidation and spoilage due to prolonged storage. By using natural spices that are harmless to the human body and have antioxidant and antibacterial effects to replace synthetic preservatives in consideration of consumers' qualitative consumption patterns that pursue nutrition and safety, and stimulate appetite with taste, aroma, and color of food. The purpose of this study was to study the effect on the quality characteristics of processed meat products. The spice group had a low crude fat for both the loin and sirloin cuts. Brightness, redness, and yellowness in the chromaticity of beef jerky and PYUNYUK added with spices were different from those of the control group and increased. In terms of texture, all the beef jerky groups increased firmness and friability, and there was a difference between refrigeration and room temperature storage. The elasticity and stickiness decreased with the lapse of storage period. In the PYUNYUK, the flavor of the spice group was low and the meat quality was soft. It was found that the addition of natural spices to replace synthetic preservatives had different effects on processed meat products and had a positive effect on general ingredients, mechanical properties, physicochemical properties, and sensory quality properties.

• 한국축산식품학회지
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• 제36권6호
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• pp.819-828
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• 2016

Muscle fiber characteristics account for meat quality and muscle fibers are mainly classified into three or more types according to their contractile and metabolic properties. However, the majority of previous studies on bovine skeletal muscle are based on myosin ATPase activity. In the present study, the differences in the characteristics of muscle fibers classified by the expression of myosin heavy chain (MHC) among four bovine skeletal muscles such as longissimus thoracis (LT), psoas major (PM), semimembranosus (SM) and semi-tendinosus (ST) and their relationships to beef quality were investigated. MHCs 2x, 2a and slow were identified by LC-MS/MS and IIX, IIA and I fiber types were classified. PM, which had the smallest size and highest density of fibers regardless of type, showed the highest myoglobin content, CIE $L^*$, $a^*$, $b^*$ and sarcomere length (p<0.05), whereas ST with the highest composition of IIX, showed high shear force and low sarcomere length (p<0.05). The correlation coefficients between muscle fiber characteristics and meat quality showed that type IIX is closely related to poor beef quality and that a high density of small-sized fibers is related to redness and tenderness. Therefore, the differences in meat quality between muscles can be explained by the differences in muscle fiber characteristics, and especially, the muscles with good quality are composed of more small-sized fibers regardless of fiber type.

• 한국식품영양학회지
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• 제14권4호
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• pp.322-328
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• 2001

To assess the quality characteristics of black-goat meat extracts and to develop their quality index, the ingredient ratio, manufacturing process and general composition of black-goat meat extracts were investigated. A partial meat of black-goat had high protein content(20.2∼21.6%) and low lipid content (1.9∼3.3%). The crude protein contents, 3.5∼6.1%, of black-goat meat extracts had a high correlation (r=0.88, p<0.01) with black-goat meat content and the soluble solid content had a high correlation (r=0.87. p<0.01) with the subsidiary material content. Two commercial products had total bacteria of 10$^1$∼10$^2$ cfu/ ml. showing the necessity of pressure sterilization of final process.

• Journal of Animal Science and Technology
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• 제62권4호
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• pp.587-594
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• 2020

In this study, we examined the effects of various hydrocolloid (alginate, carrageenan, and konjac) treatments on the quality characteristics of cold-cut duck meat jelly. Seven different types of cold-cut duck meat jelly were prepared: control, without hydrocolloids; T1, 0.5% alginate; T2, 0.5% carrageenan; T3, 0.5% konjac; T4, 0.25% alginate + 0.25% carrageenan; T5, 0.25% carrageen + 0.25% konjac; and T6, 0.25% alginate + 0.25% konjac. The pH and moisture content of the cold-cut duck meat jelly with hydrocolloids was higher (p < 0.05) than that of the control. The highest lightness value was recorded for T4 and T6 (p < 0.05), and the hardness was lower (p < 0.05) in the meat jelly with hydrocolloids than in the control, except for T2 and T5. The springiness of the meat jelly was the highest (p < 0.05) in T1 and T4. The onset, peak, and end temperatures were the lowest (p < 0.05) in the control. The highest appearance score of the meat jelly was observed in T6, and its overall acceptability was higher (p < 0.05) than that of the control, indicating that, of all the treatments, 0.25% alginate + 0.25% konjac yielded the most desirable results. Thus, the combined use of duck skin and gelatin with alginate and konjac is potentially applicable for the development of new cold-cut duck meat products.

• 동아시아식생활학회지
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• 제17권1호
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• pp.81-88
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• 2007

The purpose of this study was to compare and evaluate the quality of beef jerky made with Korean beef meat, Korean beef cattle and imported beef meat from Austria and New Zealand. The beef jerky qualities were evaluated by sensory evaluation, measurement of crude lipid, fatty acid composition of lipid, and acid value and peroxide value, and of surface observation with a microscope. According to the preference test, whereas beef jerky made with Korean beef meat showed the highest score in color, glaze, palatability, and softness, while that of made with New Zealand beef meat did received the lowest score. The crude lipid content of jerky made with Korean and Austrian beef meat was higher than that of made with Korean cattle and New Zealand beef meat. Surface of jerky made with Korean and Austrian beef meat was gappier than that of made with Korean cattle and New Zealand beef meat, and the. The acid value of jerky made with Korean and Austrian beef meat was lower than that of made with Korean cattle and New Zealand beef meat. The peroxide value of jerky made with Korean cattle meat showed higher peroxide values from the initial storage time. However, the peroxide value whereas that of jerky made with Austrian beef meat was the lowest at initial storage time, it increased remarkably with storage time and showed the highest value after the 15th day of storage. We found that the change in quality of jerky made with Korean and Austrian beef meat was less than that those made of Korean cattle and New zealand beef meat. And it could be suggested that Korean cattle and New Zealand beef meat are not suitable in making jerky.