• Animal Bioscience
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• 제34권12호
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• pp.2012-2022
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• 2021

Objective: In most retail centers, primal pork cuts for sale are usually prepared into retail-ready slices and overwrapped with air-permeable plastic film. Also, meat of Korean native black pig (KNP) is reputed for its superior quality, however, its shelf life during retail display has not been studied. Thus, the objective of this study was to evaluate shelf life of prepackaged retail-ready KNP belly and shoulder butt slices during refrigerated display. Methods: Bellies and shoulder butt obtained at 24 h post-mortem from finishing KNP were used. Each belly or shoulder butt was manually cut into 1.5 cm-thick slices. The slices in each cut type were randomly taken and placed on white foam tray (2 slices/tray) overwrapped with polyvinyl chloride film. The retail-ready packages were then placed in a retail display cabinet at 4℃. Shelf life and sensory quality of the samples were evaluated on day 1, 3, 6, 9, 12, and 15 of display. Results: The shoulder butt reached the upper limit (20 mg/100 g) of volatile basic nitrogen for fresh meat after 9 days while, the belly remained within this limit throughout the display time (15 days). Both the cuts reached a thiobarbituric acid reactive substances level of above 0.5 mg malondialdehyde/kg after 9 days. The a^* (redness) values remained unchanged during first 9 days in both cuts (p>0.05). After 9 days, off-flavor was not found in either cut, but higher off-flavor intensity was found in shoulder butt after 12 days. The shoulder butt was unacceptable for overall eating quality after 12 days while, belly still was acceptable after 12 days. Conclusion: The belly showed a longer shelf life compared to the shoulder butt, and a shelf life of 9 and 12 days is recommended for the prepackaged retail-ready KNP shoulder butt and belly slices, respectively.

• Journal of Animal Science and Technology
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• 제49권3호
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• pp.379-386
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• 2007

비육돈 생산에 있어 교배조합이 부분육수율과 육질에 미치는 영향에 대해 알아보고자 (주)가야육종의 계통돈을 이용하여 생산된 York- shireLandrace (F1) 모돈에 종료웅돈으로 (주)가야육종이 보유하고 있는 계통돈인 Duroc종(YLD), 경남첨단양돈연구소의 5세대까지 계통돈으로 조성한 American Berkshire 종(YLB), American Berkshire (♀) 종에 (주)가야육종의 Duroc (♂)을 교배하여 생산 및 선발한 BD (F1)을 이용하였다. 부분육의 경우 YLD 및 BD이 YLB에 비해 높은 삼겹살, 목심 수율을 나타내었고, 전체 정육의 수율도 높았다(P<0.05). 육질 측정 결과, 조단백 및 회분은 교배조합별 차이를 보이지 않으나, 등심과 목심의 수분 함량 결과 YLB와 YLD에 비해 BD에서 낮은 값을 나타내었다(P<0.05). 조지방 함량은 목심에서 YLB와 YLD에 비해 BD에서 높게 나타났다(P<0.05). pH의 경우 YLB, YLD에 비해 BD에서 높은 값을 보이며, 가열감량 및 육색 측정 결과 BD에서 낮은 가열감량 및 명도(L*)값을 보였다(P<0.05). 지방산 분석 결과, 등심의 경우 BD가 유의적으로 높은 myristic acid 및 oleic acid값을 나타냈으며, stearic acid는 BD에 비해 YLB와 YLD가 유의적으로 높은 값을 나타내었다(P< 0.05). 그 결과 YLD와 YLB에 비해 BD 품종에서 불포화지방산 함량이 높게 나타났다. 목심의 경우 YLD와 YLB에 비해 BD 품종에서 낮은 palmitic acid 및 linonenic acid 값을 나타내었다. 또한 삼겹살의 경우 BD 품종에서 myristic acid 및 palmitic acid는 높게 나타났으며, palmitoleic acid 및 stearic acid는 낮은 값을 나타내었다(P<0.05). 관능평가 결과에서도 YLD와 YLB 품종에 비해 BD에서 육즙삼출, 마블링 및 전체적인 기호도에 있어서 높은 점수를 획득하였다.

• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1259-1259
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• 2001

Meat becomes brown and rancid during storage in the refrigerator and display in the case. Color changes, metmyoglobin formation and lipid oxidation are the important problems in the transportation / distribution of meat and retail display. The freshness of meat is determined by the sense of vision and smell. Since conventional method determining lipid oxidation is time consuming and destructive (it needs to homogenize meat with reagents, filtrate, time for reaction and read optical density using spectroscopy), more rapid and nondestructive technical tools are desired. The objective of this work was to evaluate near-infrared spectroscopy as an analytical tool for determining meat color, metmyoglobin formation and lipid oxidation. in beef, pork and chicken. Semitendinosus and longissimus thoracis muscles from six beef steers, biceps femoris and longissimus thoracis muscles from twelve LWD crossbred pigs, and superficial pectoral muscles from twenty-four broilers were used. About a 5-cm diameter and 1-cm thick sample (20.0g) was cut from the muscle and placed on plastic foam, over-wrapped with PVC film, and displayed under flourescent lights at 4 degrees C. during 10 days for beef and pork or 4 days for chicken. The spectra was measured by NIR systems Model 5500 Spectrophotometer using fiber optic scan at range of 400 - 1100 nm. Data were recorded at 2 nm intervals and 10 scans / 10 sec were averaged for every sample. Data obtained were saved as log 1/Re, where Re is the reflectance energy, and then mathematically transformed to second derivatives to reduce effects of differences in particle size. $L^{*}$, $a^{*}$ and $b^{*}$, and metmyoglobin formation were determined by conventional spectrophotometer using the integrating sphere unit. 2-Thiobarbituric acid reactive substances (TBARS) were measured for lipid oxidation. A multiple linear regression was used to find the equation which would best fit the data. The number of wavelengths used in the equation was selected based on the fewer number compared to the increasing multiple correlation and Decreasing standard error. (omitted)

• 한국축산식품학회지
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• 제40권3호
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• pp.444-460
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• 2020

This study was conducted to investigate the effects of freezing and storage temperature (-18℃, -50℃, and -60℃) on the physicochemical properties of pork neck and chicken leg meat in home-scale deep freezers. Pork neck was cut into a thickness of 3 cm (9×9×3 cm, 150 g), individually packed in air-containing packages, and stored at different temperature (-18℃, -50℃, and -60℃) for 6 months. Chicken leg meats were prepared (10 cm long, weighing 70 g) and packed in the same manner. Frozen samples were thawed at 2℃. Physicochemical properties such as thawing loss, cooking loss, water-holding capacity, color, volatile basic nitrogen (VBN), and thiobarbituric acid reactive substances (TBARS) were evaluated. The samples frozen by deep freezing (-60℃) was favorable with respect to thawing loss, color, and VBN. Samples frozen at -60℃ had lower values of thawing loss and VBN than those frozen at -18℃ for all storage periods (p<0.05). Color parameters were more similar to those of fresh meat than to those of samples frozen at -18℃ for 6 months. The TBARS of all samples were below 0.3 mg malondialdehyde/kg, thereby indicating oxidative stability of lipids. Consequently, deep freezing at -60℃ may be acceptable for maintaining the quality of fresh pork neck and chicken leg meat for 6 months without deterioration.

• Asian-Australasian Journal of Animal Sciences
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• 제30권6호
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• pp.865-871
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• 2017

Objective: The aim was to evaluate carcass characteristics, cut yield, and meat quality in lambs that were fed different inclusion levels of palm kernel cake. Methods: Forty-five woolless castrated male Santa $In{\hat{e}}s$ crossbred sheep with an initial average body weight of $23.16{\pm}0.35kg$ were used. The experimental design was a completely randomized design with five treatments, with palm kernel cake in the proportions of 0.0%, 7.5%, 15.0%, 22.5%, and 30.0% with nine replications per treatment. After slaughter, the gastrointestinal tract was weighed when it was full, after which it was then emptied. The heart, liver, kidney, pancreas perirenal fat were also collected and weighed. The carcass was split into two identical longitudinal halves and weighed to determine the quantitative and qualitative characteristics. Results: The empty body weight, carcass weight and yield, and fat thickness decreased linearly (p<0.05) as a function of palm kernel inclusion in the diet. There was no difference (p>0.05) for the rib eye area of animals that were fed palm kernel cake. There was a reduction in the commercial cut weight (p<0.05), except for the neck weight. The weights of the heart, liver, kidney fat, small, and large intestine, and gastrointestinal tract decreased. Nevertheless, the gastrointestinal content was greater for animals that were fed increasing levels of cake. For the other organs and viscera, differences were not verified (p>0.05). The sarcomere length decreased linearly (p<0.05), although an effect of the inclusion of palm kernel cake was not observed in other meat quality variables. It is worth noting that the red staining intensity, indicated as A, had a tendency to decrease (p = 0.050). Conclusion: The inclusion of palm kernel cake up to 30% in the diet does not lead to changes in meat quality characteristics, except for sarcomere length. Nevertheless, carcass quantitative characteristics decrease with the use of palm kernel cake.

• 한국축산식품학회지
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• 제41권5호
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• pp.802-815
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• 2021

To investigate the effect of postmortem phases on lamb meat quality, the physicochemical quality, microstructure and water mobility of oyster cut, short loin, knuckle and silverside muscles from Small-Tail Han sheep were evaluated in the pre-rigor, rigor mortis and post-rigor phases. Pre-rigor lamb meat had higher pH and water holding capacity (WHC), whereas lower CIE L^*, b^*, hue angle values than rigor mortis and post-rigor meat (p<0.05). The Warner-Bratzler shear force (WBSF) values were higher in rigor mortis short loin and silverside than their pre-rigor and post-rigor counterparts, pre-rigor short loin had lower WBSF value than its post-rigor counterpart (p<0.05). Muscle fibers shrank laterally and longitudinally during the onset of rigor mortis. Rigor mortis and postrigor lamb meat exhibited wide I-bands, dark A-bands, short sarcomeres and large inter-myofibrillar spaces. The shift of immobilized water to free water and repulsion from the intra-myofibrillar space to the extracellular space result in the increase of water loss in rigor mortis and post-rigor lamb meat. The results of the principal component analysis (PCA) indicated that rigor mortis and post-rigor lamb meat had similar quality properties but different from pre-rigor lamb meat. In conclusion, the lamb meat in the pre-rigor phase had good tenderness, color and WHC. The results of this research could provide some theoretical references for lamb meat production and processing.

• 한국식품영양학회지
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• 제26권4호
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• pp.620-632
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• 2013

The purpose of this study is to analyze Hanwoo usage in school foodservices and to develop menus of lean cut Hanwoo. As a result, satisfaction of students, parents and teachers all increased regardless of school type after using Hanwoo. The high price compared to other meats (3.98) was the biggest difficulty for using lean cut Hanwoo followed by reduced taste preferences (2.84), lack of parent awareness (2.67) and lack of appropriate cooking facilities (2.13). According to the survey on how to increase the usage of lean cut Hanwoo, improvement of meat tenderness (3.80), development of various sauces (3.74) and development of seasoning for existing menu (3.61) were identified as major necessities. This analysis of Hanwoo utilization in school foodservice was used to develop menus of lean cut Hanwoo. The menu was particularly developed to overcome the supply-demand imbalance of different cuts. For the menu development process, potential Hanwoo utilization in school foodservice, cooking method, and diverse taste were considered. In order to evaluate the applicability in school foodservice, JARS was used and the final eight menus were selected. For the selected menu, a nutrition analysis was conducted. Further, systematic recipes with a mixing ratio;product process description and a simplified product process were also developed.

• 한국축산식품학회지
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• 제43권4호
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• pp.553-562
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• 2023

With an increase in meat consumption, the need to measure the weight of each primal cut of pork has increased. Recently, automation devices have been used to measure the weight of each primal cut of pork. The objective of this study was to investigate the accuracy of VCS2000, one of the non-invasive pig carcass analyzers. Production levels of 7 primal cuts of 50 pigs were measured with VCS2000. Average error rates between dissected value for each primal cut and VCS2000 measurement values of ham, shoulder picnic, belly, loin, and shoulder blade were around 5%. Average error rates for spare rib and tenderloin were about 10%. Correlation coefficients between the dissected value and the VCS2000 measured value for ham, shoulder picnic, loin, belly, and shoulder blade were high at 0.66-0.83. Correlation coefficients of spare rib and tenderloin were low at 0.35 and 0.47. Coefficient of determination of the VCS2000 measured value for each primal cut by regression analysis was 0.77 or more for ham, shoulder picnic, loin, and shoulder blade and 0.63 for belly. Coefficients of determination for spare rib and tenderloin were low at 0.40 and 0.27. In addition, the coefficient of determination of VCS2000 for each primal cut was higher than that of the dissected value for all primal cuts. In conclusion, pig carcass analysis using the VCS2000 has a high reliability for pork cuts with high production levels, but a relatively low reliability for pork cuts with low production levels and high fat levels.

• 한국축산식품학회지
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• 제38권1호
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• pp.143-151
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• 2018

The effects of proteolytic enzymes (bromelain and bromelain+papain) and a ginger extract were assessed on collagen content and solubility, thermal shrinkage temperature of connective tissue, pH, cooking loss, drip loss, and Warner-Bratzler shear force (WBSF) of M. pectoralis profundus isolated from the beef brisket cut. Both proteolytic enzymes and ginger extract led to a significant increase in cooking loss and collagen solubility compared with untreated controls. On the other hand, the peak ($T_p$) thermal shrinkage temperature markedly decreased in all treatments compared with those in controls. Samples treated with bromelain, bromelain + papain, and ginger extract showed a significant decrease in WBSF by 36%, 40%, and 37%, respectively, compared with untreated controls. Our findings suggest that ginger extract are useful for post-mortem tenderization of meat containing high levels of collagen, compared to control even though, bromelain and bromelain + papain treatments have higher collagen solubility than ginger extract.

• Asian-Australasian Journal of Animal Sciences
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• 제31권7호
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• pp.1036-1042
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• 2018

Meat quality is a very difficult term to define because it means different things to different people. When purchasing beef, consumers in the United States are likely to consider color, price, marbling level, subcutaneous fat trim, or cut thickness when determining the quality of beef. Once consumers have consumed the product, meat quality becomes exponentially more difficult to define due to the subjective nature of this term. Traditionally, tenderness, juiciness, and flavor have been considered the three most important factors that determine the palatability of beef. Therefore, American meat science beef research and industry focus has turned to measuring and quantifying these 3 attributes objectively and subjectively, and to determining what influences them. In reviewing the scientific literature, attempting to meaningfully summarize the findings of the thousands of studies on beef meat quality is impossible due to the inherent differences in the objective and methodology of studies. Fortunately, the United States beef industry and their national trade association, the National Cattlemen's Beef Association (NCBA), have conducted numerous surveys and audits to characterize the quality of the products being produced and marketed by their cattlemen and the palatability perceptions of their consumers. The data produced by these studies is quite large and impossible to summarize in entirety in this review. Therefore, this review concentrates on the most important attributes that determine the value of a beef carcass and objectively measured and consumer-assessed palatability characteristics of fresh meat from these carcasses from 1987 through 2010.