• Asian-Australasian Journal of Animal Sciences
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• v.13 no.5
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• pp.580-586
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• 2000

Data collected between 1981 and 1991 at the Philippine Carabao Center at Central Luzon State University (PCC-CLSU) were used for the comparison of growth, milk yield and draughtability of Murrah-Philippine crossbred and Philippine native buffaloes. Body weights and body measurements were available at 3-month intervals from birth to 36 months of age for a total of 34 $Murrah{\times}Philippine$ native buffalo F1 crossbreds (CBB; 21 cows, 13 bulls) and 32 Philippine native buffaloes (PNB; 16 cows, 16 bulls). Lactation records were available for 14 CBB and 19 PNB cows. Data for draughtability under wet and dry ploughing conditions were available for 4 CBB and 4 PNB steers. The results indicate that crossbreds grow faster (0-9 months of age: cows $442{\pm}19$ vs. $301{\pm}21g/day$, bulls $305{\pm}23$ vs. $296{\pm}21g/day$; 9-36 months of age: cows $227{\pm}10$ vs. $147{\pm}12g/day$, bulls $282{\pm}13$ vs. $138{\pm}12g/day$), mature earlier and produce more milk (1st lactation: $1139{\pm}153$ vs. $450{\pm}112kg$; 2nd lactation: $1115{\pm}132$ vs. $488{\pm}136kg$) than native buffaloes, but have a poorer draughtability (wet ploughing; force as % of body weight $8.8{\pm}0.2$ vs. $12.2{\pm}0.6$; dry ploughing: cut depth $10.98{\pm}0.25$ vs. $11.92{\pm}0.13cm$, velocity $0.50{\pm}0.03$ vs. $0.60{\pm}0.02m/sec$, force as % of body weight $9.0{\pm}0.6$ vs. $11.3{\pm}0.7$). The correlation coefficients between body weight and body measurements at birth and at 3-month intervals indicate that heart girth has a relatively high correlation with body weight, especially in crossbreds. It is concluded that in Philippine smallholder farming systems in which meat and milk production are secondary to draught power, the native buffalo is preferable from the point of view of input needed to maintain the number of animals kept for a required draught force.

• Journal of Food Hygiene and Safety
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• v.26 no.2
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• pp.91-99
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• 2011

Risk ranking must be determined for various hazards/food combinations to conduct microbial risk management effectively. Risk Ranger is a simple, easy-to-use calculation tool developed in Microsoft Excel and designed to rank the risk (low, medium, and high) for semi-quantitative microbial risk assessment. The user is required to answer 11 questions in Risk Ranger related to 1) severity of the hazard, 2) likelihood of a disease-causing dose of the hazard being present in the meal, and 3) the probability of exposure to the hazard in a defined time. This study determined the risk ranking for twenty three combinations of foodborne pathogens/potentially hazardous foods (PHFs) using a Risk Ranger. In this study, pathogenic E. coli in fresh cut produce salad was scored as 79, which was the highest rank among the 23 combinations of the foodborne pathogens and PHFs. On the other hand, zero risk was obtained with V parahaemolyticus in sushi, Salmonella in meat products and E. coli O157:H7 in hamburger patties. Although Risk Ranger is very simple method to rate the risk of foodborne pathogens and PHFs combination, the accuracy of result was mainly affected by the availability and accuracy of data in the literature. According to the result of literature review, the data are needed for contamination rate of raw materials, consumption amount/frequency of PHFs, and the effect of processing on pathogen. Risk ranking must be continuously revalidated with new data.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.415-422
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• 2005

The pork loin used in this study was obtained from carcass chilled for 24 hours after slaughter and divided into 2 pare. The first part was air packaged and the other part was vacuum packaged, both of which were chilled at $4^{\circ}C$. After 2 days of slaughter, the qualities of air packaged loin chilled for 1 day showed lower drip lose, higher water holding capacity and better sensory texture than the vacuum packaged port (p<0.05). On the other hand, the air packaged loin chilled for 2 days showed lower drip loss and shear force value(SFV), higher Hunter's $a^*$ value, higher amount of taurine and alanine, and better taste, texture, juiciness and palatability than the vacuum packaged pork (p<0.05). However, the air packaged loin chilled for 3 days showed lower hip loss, chewiness SFV, higher amount of VBN $(12.37\;mg\%)$ and total plate count $(2.6\times10^4\;CFU/cm^2)$ than the vacuum packaged pork chilled for the same day (p<0.05). for the same chilling period, there was not significant difference between air and vacuum packaged pork in pH, TBA value, $L^*$ value, $b^*$ value, cooking loss, hardness, springness, cohesiveness, gumminess, total free amino acid contents and cooked meat aroma (p>0.05). Considering all these results, it is recommended that the way of air packaging for the pork with a short storing period should be reconsidered to cut down expenses.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.737-743
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• 2013

The aim of this research is to evaluate the effects of cooking time and storage temperature on the quality of home-made retort pouch packed Chuncheon Dakgalbi. The leg meat of broiler is being cut into cubes and is mixed with the Dakgalbi sauce and vegetables. Around 200 g of Chuncheon Dakgalbi is being stuffed into a retort pouch and then vacuumed. The retort pouch packed Chuncheon Dakgalbi is subjected to cooking (autoclaving) at $110^{\circ}C$ and 0.75 Kgf for 10, 20 or 30 min and then transferred to the chilling room at $2^{\circ}C$ for rapid cooling procedures. Subsequently, the samples are stored at $4^{\circ}C$ or $25^{\circ}C$ for 4 wk. According to results of sensory evaluation, the highest sensory scores were found in Chuncheon Dakgalbi which was cooked for 30 min (p<0.05). Prolonged cooking time tends to decrease the pH, CIE $L^*$ and CIE $a^*$ levels, and slightly promote the lipid oxidation and protein deterioration. The Chuncheon Dakgalbi being cooked for 10 min promoted the lipid oxidation and protein deterioration during storage at $25^{\circ}C$. Moreover, the total aerobic and anaerobic bacteria in Chuncheon Dakgalbi being cooked for 10 min started to grow after 3 wk of storage at $25^{\circ}C$. Cooking (autoclaving) at $110^{\circ}C$ for 30 min is able to maintain the quality and shelf-life of retort pouch packed Chuncheon Dakgalbion the market.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.12
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• pp.1747-1753
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• 2002

The objectives of this study were to examine the effect of early short-term temperature conditioning on metabolic rate and calpain/calpastatin system and to compare variations in metabolic rate and calpain/calpastatin system between Hanwoo and Holstein beef. Longissimus thoracis et lumborum of the right carcass from 3 Hanwoo and 3 Holstein bulls were removed within 30 min of exsanguinations, cut into three pieces, and then temperature conditioned until 3 h postmortem (PM) at 2, 16, and $30^{\circ}C$, respectively. Rigor values (R-values; $R_248$, $R_250$, and $R_258$), pH, muscle temperature, glycogen content, $\mu$- and m-calpain activities, and calpastatin acitivity were measured at 1, 3, 9, and 24 h PM, respectively. Hanwoo beef had higher muscle temperature, faster metabolic rate at early PM stage in R-values, and lower $\mu$-calpain activity than Holstein beef (p<0.05). The $30^{\circ}C$ treatment maintained muscle temperature of $30^{\circ}C$ until 3 h PM and resulted in faster pH decline at 3 and 9 h PM (p<0.05) than other treatments. The $16^{\circ}C$ had higher (p<0.05) muscle temperature at 3 h PM than the $2^{\circ}C$, but no difference in all other traits was observed between the $2^{\circ}C$ and the $16^{\circ}C$. Early shortterm temperature treatment used in this study was not sufficient to effectively activate calpain/calpastatin system. Correlations among all traits except m-calpain and muscle temperature were generally high (r>0.60; p<0.001). Among R-values, $R_258$ had higher correlations with other metabolic traits than those of $R_248$ and $R_250$. These data suggest that early PM metabolic rate, $\mu$-calpain activity, and calpastatin activity may be closely related to each other. Variations in metabolic rate and $\mu$-calpain activity at early PM stage between Hanwoo and Holstein beef may imply variations in meat quality between both breeds.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.857-866
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• 2005

This study was carried out to evaluate changes in taste compounds of seasoned pork with Korean traditional sauces. The samples, pork loins were cut by the shape of cube($5{\time}15{\time}5$cm) and seasoned pork with Korean traditional sauces such as soy sauce base(T1), red pepper sauce base(T2), and soybean sauce base(T3) in the same proportion of meat seasonings, respectively. The seasoned samples were stored, at $1{\pm}1^{\circ}C$ during 28 days. Citric acid and fumaric acid were higher after 14 days of storage for the treatments, seasoned pork with red pepper sauce had higher compared to other treatments. While propionic acid and lactic acid were higher in seasoned pork with soybean sauce compared to other treatments. Free amino acids was higher in seasoned pork with soybean and red pepper sauce compared to seasoned pork with soy sauce. In all treatments, free amino acids was slightly increased with aging periods. 5'-inosine monophosphate(IMP) was decreased, whereas inosine was increased with increase of aging time. Inosine was higher in seasoned pork with soybean and red pepper sauce compared to seasoned pork with soy sauce. In sensory evaluation, aroma, flavor, tenderness and juiciness were increased with aging period increased in all treatments.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.322-330
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• 2006

Sixteen semimembranous muscles were removed from sixteen left pig carcasses. They were cut into $7{\times}10{\times}2cm$ pieces and mixed randomly. Samples were assigned to four treatments: (T1) soy-based sauce; (T2) Kimchi-based sauce; (T3) pickled shrimp-based sauce; and (T4) onion-based sauce. Each sample was aged in a plastic box at $1^{\circ}C$ for 10 days, then vacuum packed and held at $1^{\circ}C$ for 28 days. The lightness and redness values of the aged pork were, in most cases, significantly increased on the surface and in the interior (p<0.05) by day 28 for all treatments, relative to day 1. The thiobarbituric acid reactive substances (TBARS) value significantly (p<0.05) increased for T1 and T4 from day 1 until day 14, but decreased after 14 days of storage (p<0.05). The TBARS value for T3 decreased with storage time (p<0.05), although there was no difference between 14 and 28 days. The total volatile basic nitrogen (VBN) content increased significantly with storage time (p<0.05) for all treatments, with the exception of T2. Total plate counts (TPC) increased significantly (p<0.05) with increasing storage time for all treatments. On day 1, T2 had the highest TPC value (p<0.05), while T4 was lowest (p<0.05). On 28 day, T2 had the lowest TPC value (p<0.05), while T3 was highest (p<0.05). E. coli levels showed a significant (p<0.05) decrease with increased storage for T1, T2 and T4. These results indicate that T2 was move effective at inhibiting the growth of E. coli than the other pork samples. The levels of Lactobacillus spp. increased with storage time for all samples. These results suggest that traditional Korean ingredients could be utilized to extend the shelf-life of aged pork during storage.

• Journal of Animal Science and Technology
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• v.50 no.3
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• pp.363-372
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• 2008

To investigate the effects of total mixed ration(TMR) on growth performance and carcass characteristics of Hanwoo steers, sixty steers were randomly assigned to one of four treatment groups; separate feeding of concentrate and rice straw(control), wet TMR(TMRⅠ), dry TMR with 20%(TMRⅡ) and 40%(TMRⅢ) barley bran from 6 to 28 month of age. In growth performance, average daily gains of TMRⅡ group was the highest(0.70kg/day) but significant differences between treatments were not found(p>0.05). Average feed required for kg body weight gain of control group was 11.63kg. Those of TMRⅠ through TMRⅢ were 9.29, 10.46 and 10.71kg, respectively. Dressing percentage and retailed cut percentage were 59% and 63%, without any significant differences between treatments(p>0.05). There were no significant differences in rib-eye area, back fat thickness, meat color and fat color (p>0.05). Average marbling score was higher(p<0.05) in TMRⅠ than in control group.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.9
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• pp.1475-1481
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• 2019

Objective: The objective of the present study was to investigate pork quality from Hereford${\times}$Berkshire female and intact male pigs reared outdoors in an alternative production system. Methods: Berkshire purebred sows were artificially inseminated, once in the fall and again in the spring of the following year, with semen from Hereford boars and managed free of antibiotics in an outdoor hoop structure until the last month of pregnancy, after which they were moved to a pasture-based unit of 0.8 hectares with individual lots with a farrowing hut, shade, and water ad libitum. Piglets were weaned at 4 weeks of age and housed in a deep-bedded hoop structure, grouped by sex. Animals were harvested at market weight of 125 kg, approximately 200 days of age. Hot carcass weight was collected at the time of the harvest. After 24 hours of refrigeration, carcass characteristics were measured. Longissimus dorsi samples collected from the right side loin. Loins were cut into 2.54-cm thick chops and were used to measure marbling score, color score, drip loss, and ultimate pH. Sensory panel tests were conducted as well at North Carolina State University. For pork characteristics and sensory panel data, trial and sex were included in the statistical model as fixed effects. Hot carcass weight was included in the model as a covariate for backfat thickness. Results: Neither the subjective nor the objective color scores displayed any differences between the boars and the gilts. No difference was found for pH and marbling score between trials or sexes. Gilts had a thicker backfat measurement at the last lumbar and a narrower longissimus muscle area measurement when compared to the boars. The only difference in the sensory characteristics was found between the trials for texture and moisture scores. Conclusion: Consumers were not able to detect boar taint under the condition of this study, which is that the intact males were reared outdoors. Additional trials would be necessary; however, based on the results of the present study, outdoor rearing can be suggested as a solution to the issue of boar taint.

• Korean Journal of Poultry Science
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• v.8 no.1
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• pp.1-5
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• 1981

In trying to predict the effect of genetics on the broiler in the year 2000, this is a relatively short period of time as far as broiler genetics in concerned. Modern broiler genetics started around 1945 and tremendous gains when made in past 35 years. Futher improvements on broiler will depend on the evolution and revolution: 1. Evolution: (1) Growth rate has been made 4-5% per year. (2) Feed conversion has improved approximately 1% per year. (3) Abdominal fat is becoming a major complaint in broiler. (4) Because of the changing life-style, broiler meat sales in the future will be more and more in cut-up form. (5) Breeding for stress resistance and selection for docile temperament can be important in order to funker improve fled efficiency. (6) In female parent stock, reproduction characteristics are in many can negatively correlated with the desired broiler traits. (7) Egg production and hatchability in moot commercial parent nod m at a fairly high level. (8) In male parent stock, the heavier and mon super-meat-type male lines are desired to Product better broilers. 2. Revolution: Trying to forecast revolutionary change in broiler genetics is highly speculative, as sudden change are aften unpredictable. (1) Species hybridization, such as a turkey-chicken cross (2) Biochemical tools, such as blood typing. (3) Mutation breeding by radiation or chemical mutagentia. (4) Broiler breeding would be to change the phenotypic appearance by single gene, such as naked, wingless. (5) Changes in production techniques. such as growing in cage or growing in filtered air positive pressure houses.