• Asian-Australasian Journal of Animal Sciences
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• v.26 no.3
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• pp.394-400
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• 2013

A total of 192 broiler chicks were used to evaluate the influence of dietary ${\alpha}$-lipoic acid (ALA) on growth performance, carcass characteristics and meat quality of broiler chickens with the purpose of developing a strategy to prevent the occurrence of pale, soft, and exudative (PSE) meat and to improve the meat quality of broilers. At 22 d of age, birds were allocated to 4 ALA treatments (0, 400, 800, and 1200 ppm). The results showed that dietary ALA significantly decreased average feed intake (AFI), average daily gain (ADG), final live body weight (BW) and carcass weight (p<0.05), while no difference in feed conversion ratio (FCR) was detected among chickens fed with and without ALA. Abdominal fat weight significantly decreased (p<0.05) for broilers fed 800 and 1200 ppm ALA. However when calculated as the percentage of carcass weight there was no significant difference between control and ALA treatments. Meat quality measurements showed that dietary ALA regulated postmortem glycolysis and improved meat quality as evidenced by increased muscle pH and decreased drip loss of meat (p<0.05). Although ALA did not change the tenderness of meat as indicated by meat shear force, dietary ALA decreased collagen content and mRNA expression of COL3A1 gene (p<0.05). In conclusion, the results indicate that dietary ALA may contribute to the improvement of meat quality in broilers.

• Food Science of Animal Resources
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• v.44 no.3
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• pp.499-514
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• 2024

Cultured meat has been gaining popularity as a solution to the increasing problem of food insecurity. Although research on cultured meat started later compared to other alternative meats, the industry is growing rapidly every year, with developed products evaluated as being most similar to conventional meat. Studies on cultured meat production techniques, such as culturing new animal cells and developing medium sera and scaffolds, are being conducted intensively and diversely. However, active in-depth research on the quality characteristics of cultured meat, including studies on the sensory and storage properties that directly influence consumer preferences, is still lacking. Additionally, studies on the combination or ratio of fat cells to muscle cells and on the improvement of microbiota, protein degradation, and fatty acid degradation remain to be conducted. By actively investigating these research topics, we aim to verify the quality and safety of cultured meats, ultimately improving the consumer preference for cultured meat products.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.309-325
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• 2024

The consumption of meat has been increasing, leading to a dynamic meat and meat processing industry. To maintain the quality and safety of meat products, various technologies have been explored, including intense pulsed light (IPL) technology. Several factors affect the inactivation of microorganisms by IPL treatment, including light intensity (fluence), treatment duration, pulse frequency, and the distance between the lamp and the samples. Meat products have been studied for IPL treatment, resulting in microbial reductions of approximately 0.4-2.4 Log. There are also impacts on color, sensory attributes, and physico-chemical quality, depending on treatment conditions. Processed meat products like sausages and ham have shown microbial reductions of around 0.1-4 Log with IPL treatment. IPL treatment has minimal impact on color and lipid oxidation in these products. Egg products and dairy items can also benefit from IPL treatment, achieving microbial reductions of around 1-7.8 Log. The effect on product quality varies depending on the treatment conditions. IPL technology has shown promise in enhancing the safety and quality of various food products, including meat, processed meat, egg products, and dairy items. However, the research results on animal-based food are not diverse and fragmentary, this study discusses the future research direction and industrial application through a review of these researches.

• Food Science of Animal Resources
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• v.41 no.5
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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.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.286-292
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• 2008

The purpose of this study was to examine the effects of freezing and thawing methods on the quality of pork meat. The freezing methods for pork meat were the cryogenic freezing with liquid nitrogen gas, fast freezing at $-70^{\circ}C$ and normal freezing at $-20^{\circ}C$. The thawing methods were tested on low temperature thawing at refrigerative temperature($4^{\circ}C$), room temperature($20^{\circ}C$), high temperature($60^{\circ}C$) and using microwave. The quality of pork meat frozen by cryogenic methods was better than those of fast and normal freezing methods. The cooking hardness of pork meat frozen by cryogenic method showed the highest value as 1,898 g. In case of fast freezing, the hardness of pork meat was 1,472 g and that of normal frozen pork meat was 1,541 g. The high cooking hardness value of cryogenic frozen pork meat showed that the cryogenic freezing method made less freeze damage like textural softness. The drip-loss of pork meat thawed at refrigerative temperature($4^{\circ}C$), room temperature($20^{\circ}C$), high temperature($60^{\circ}C$) were shown lower than that of microwave thawing. The cooking hardness of pork meat that was thawed by microwave showed the lowest value among the thawing methods. The cryogenic freezing was the most useful freezing method for preserving quality, decreasing the freeze damage of pork meat. And thawing at refrigerative temperature was the most effective method to prevent quality loss and weight loss by drip-loss.

• Journal of Animal Science and Technology
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• v.47 no.6
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• pp.1095-1100
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• 2005

For the establishment of prediction strategies of carcass meat quality grade and for the enhancement of prediction accuracy, sixty six Hanwoo steers were ultrasonically tested at 24 months of age. Ultrasonic meat quality grade were predicted by standard ultrasonic image and decision tree method using ultrasonic meat quality index. From the results of decision tree method using ultrasonic meat quality index, it was found that the marbling score was mainly influenced by the distinctness of rib on ultrasound image. Prediction accuracy of meat quality grade by ultrasonic meat quality index was 86.4%, resulting in 7.6% higher accuracy than that by standard ultrasonic image (78.8%).

• Journal of the Korean Professional Engineers Association
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• v.16 no.1
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• pp.71-77
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• 1983

Meat itself contains all the essential nutrients for the organisms, because it is high in moisture, rich in nitrogenous, Plentifully supplied with minerals and accessory growth factors, usually has come fermantable carbohydrates and is at a faverable PH for most microorganisms. So, microorganisn can grow and multiply rapidly well in it and caused spoilage of meat and their Product. Therefore, storage and handling of meat must be Strictly controlled on contamination and growth of organism by a low temperature, among the low temperature control, chilling control of meat is one of the best method as good retention for meat quality.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.1
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• pp.9-16
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• 2011

The calpain I (CAPN1) gene is an important marker for meat tenderness and marbling score in the bovine, but there were no studies to determine whether the CAPN1 gene had an association with other meat quality traits. In this study, we examined the relation between genetic polymorphisms of the CAPN1 gene and some meat quality traits in Yanbian Yellow Cattle of China. By PCRSSCP and gene sequencing in 321 unrelated Yanbian yellow cattle, twenty seven single nucleotide polymorphisms (SNPs) were detected in CAPN1, two existed SNPs in exon 8 and exon 17 resulted in the change of AA at F311S and M599V, respectively, and the otherpolymorphisms were at intron 7, 8, 14, 16 and 17. There were different preponderant genotypes at the corresponding gene locus and all genotypes were not associated with tenderness but other meat traits. This is the first study of the relationship between CAPN1 and meat quality besides tenderness in Yanbian yellow cattle of China.

• Food Science of Animal Resources
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• v.36 no.5
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• pp.641-649
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• 2016

In this study, we compared qualities and physiochemical traits of meat from Berkshire (black color) pigs with those of meat from 3-way Landrace (white color) × Yorkshire (white color) × Duroc (red color) crossbred pigs (LYD). Meat quality characteristics, including pH, color, drip loss, cooking loss, and free amino acid, fatty acid, vitamin, and mineral contents of longissimus dorsi muscles, were compared. Meat from Berkshire pigs had deeper meat color (redness), higher pH, and lower drip loss and cooking loss than meat from LYD pigs. Moreover, meat from Berkshire pigs had higher levels of phosphoserine, aspartic acid, threonine, serine, asparagine, α-aminoadipic acid, valine, methionine, isoleucine, leucine, tyrosine, histidine, tryptophan, and carnosine and lower levels of glutamic acid, glycine, alanine, and ammonia than did meat from LYD pigs. The fatty acids oleic acid, docosahexaenoic acid (DHA), and monounsaturated fatty acids (MUFA) were present in significantly higher concentrations in Berkshire muscles than they were in LYD muscles. Additionally, Berkshire muscles were significantly enriched with nucleotide components (inosine), minerals (Mg and K), and antioxidant vitamins such as ascorbic acid (C) in comparison with LYD muscles. In conclusion, our results show that in comparison with LYD meat, Berkshire meat has better meat quality traits and is a superior nutritional source of all essential amino acids, monounsaturated fatty acids, vitamin C, and minerals (Mg and K).

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1999.10a
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• pp.29-70
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• 1999

Current food sanitation systems for meat and livestock in Australia ar underpinned by HACCP-based quality assurance. HACCP-based quality assurance programs have been implemented by all australian red meat industry sectors, from 'farm-to-fork'. These quality assurance programs are (along with other quality and food safety considerations) the collection of a series of sanitation steps and strategies that aim to ensure that only healthy, clean livestock are presented for slaughter; those healthy, clean animals enter a clean processing plant; contact of carcase surfaces with potential sources of contamination is avoided; carcase surfaces are decontaminated before chilling; and subsequent growth of potential contaminants is avoided. Prospects for food sanitation systems for meat and livestock in Australia lie largely in enhancing current and applying new sanitation strategies and procedures within our HACCP-based quality assurance framework. Prospects include increased focus on actual (Versus perceived) risks; on-farm/feedlot pathogen elimination; increased implementation of existing (or new) decontamination technologies; and an improved cold chain.