• Korean Journal of Poultry Science
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• v.48 no.4
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• pp.277-285
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• 2021

This study was conducted to compare performance, carcass yield, and meat quality of 4 Korean indigenous commercial chickens (Hanhyup 3: G, Sorae 1: V, Woorimatdak 1: S, Woorimatdak 2: W). A total of 384 chickens were divided into 4 treatments with 4 Korean indigenous commercial chickens, 6 repetitions per treatment, and 16 birds per treatment (♀ 8 birds, ♂ 8 birds). For 12 weeks, body weight was significantly higher in G and V breeds than S and W breeds (P<0.01), but body weight gain lower in S breed (P<0.05). Feed conversion ratio was significantly higher in W breed at 8~10 wk of age (P<0.05). There was no significant difference on livability among four treatments. Carcass yield and fresh meat ratio were highest in V breed at 12 wk of age (P<0.05). On breast meat, shear force was lower in G breed (P<0.05), and higher in male than in female (P<0.05). Lightness (L^*) of breast meat was higher in female except V breed, and redness (a^*) was significantly higher in breed G (P<0.05). Yellowness (b^*) of breast meat was higher in G and V breeds, and higher in male than in female except breed G. In conclusion, G and V breeds showed superior performance, and S and W breeds showed superior meat quality.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.1
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• pp.26-33
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• 2002

In order to assess the effect of feeding raw or processed cotton (Gossypium) seed meal (CSM) on meat and wool production, 30 male crossbred lambs (3-4 months) of uniform body weight were assigned equally to five dietary treatments in a completely randomised design. The CSM was processed by three different methods i.e., cooking the meal at $100^{\circ}C$ for 45 minutes, treatment with 1% calcium hydroxide ($Ca(OH)_2$) for 24 h and iron treatment in the ratio of 1 part free gossypol (FG) to 0.3 parts of iron for 30 minutes. The lambs were fed isonitrogenous and isocaloric concentrate mixtures, containing 30% deoiled peanut meal (reference diet) and 40% of either raw, cooked, $Ca(OH)_2$ or iron treated CSM for 180 days. The raw and variously processed CSM replaced about 50% nitrogen of reference concentrate mixture. The concentrate mixtures were fed to meet 80% of the protein requirements (NRC, 1985) along with ad libitum chopped maize (Zea mays) hay. The slaughter weight, empty body weight and carcass weight was higher ($p{\leq}0.01$) in lambs fed cooked CSM incorporated diets, compared to diets containing deoiled peanut meal (DPNM). These parameters were not influenced by feeding diets containing either raw, $Ca(OH)_2$ or iron treated CSM in comparison DPNM diets. The carcass length, loin eye area and edible and inedible portion of carcass and the meat: bone ratio in whole carcass were also not affected by feeding CSM based diets. Among various primal cuts, the yield of legs was lower ($p{\leq}0.05$) from raw CSM fed lambs in comparison to DPNM fed lambs. The fat content in the Longissimus dorsi muscle was reduced ($p{\leq}0.05$) in lambs fed processed CSM based diets compared to those fed DPNM diet. Replacing DPNM with either raw or processed CSM based diets did not influence the sensory attributes and overall acceptability of meat. The wool yield was higher ($p{\leq}0.05$) in iron treated CSM fed lambs. The fibre length and fibre diameter were comparable among lambs on various dietary regimes. Among lambs fed variously processed CSM diets, the feed cost per kg of edible meat production was lower ($p{\leq}0.05$) on $Ca(OH)_2$ treated CSM, followed by cooked CSM diet and then on raw CSM based diets compared to DPNM diet. The CSM after 1% $Ca(OH)_2$ treatment or cooking for 45 minutes appears to be a satisfactory protein supplement in lamb diets for meat and wool production to replace at least 50% nitrogen of scarce and costly peanut meal.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.11
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• pp.1638-1643
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• 2014

This study was conducted to compare carcass characteristics and physico-chemical meat quality in two different genotype ducks raised under identical feeding and rearing conditions. A total of ninety 1-d-old Korean native ducks (KND, n = 45) and commercial meat-type ducks (Grimaud, n = 45) were fed same experimental diets during 56 d and 42 d, respectively to obtain similar slaughter weights. The experimental diet for starter period contained 20% crude protein (CP) and 2,900 kcal nitrogen corrected true metabolizable energy (TMEn)/kg of diet and that for grower period contained 17% CP and 3,050 TMEn/kg of diet. Average daily gain and feed efficiency of KND were inferior to those of commercial meat-type ducks (p<0.05). Carcass weight was not different between two genetically different ducks, but carcass yield of KND was significantly higher (p<0.05) than that of commercial meat-type ducks. There were no significant differences in cooking loss and pH of breast meat between two genetically different ducks, but water holding capacity of KND was significantly higher than that of commercial meat-type ducks. The linoleic acid and total polyunsaturated fatty acid of breast meat from KND were significantly higher (p<0.05) than the corresponding part from commercial meat-type ducks. Significant differences were detected in water holding capacity and the content of linoleic acid and polyunsaturated fatty acid, which were significantly higher in KND, whereas growth performance tended to be superior in commercial ducks. At the market weight, the meat from KND was judged to have better qualities with regard to higher water holding capacity and greater content of polyunsaturated fatty acid compare with meat from commercial meat-type duck.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.5
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• pp.702-708
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• 2016

Aloe vera has been used worldwide for pharmaceutical, food, and cosmetic industries due to its wide biological activities. However, quality improvement of low fat meat products and their acceptability with added Aloe vera gel (AVG) is scanty. The aim of this study was to explore the feasibility of using fresh AVG on physicochemical, textural, sensory and nutritive qualities of goat meat nuggets. The products were prepared with 0%, 2.5%, and 5% fresh AVG replacing goat meat and were analyzed for proximate composition, physicochemical and textural properties, fatty acid profile and sensory parameters. Changes in lipid oxidation and microbial growth of nuggets were also evaluated over 9 days of refrigerated storage. The results showed that AVG significantly (p<0.05) decreased the pH value and protein content of meat emulsion and nuggets. Product yield was affected at 5% level of gel. Addition of AVG in the formulation significantly affected the values of texture profile analysis. The AVG reduced the lipid oxidation and microbial growth in nuggets during storage. Sensory panelists preferred nuggets with 2.5% AVG over nuggets with 5% AVG. Therefore, AVG up to 2.5% level could be used for quality improvement in goat meat nuggets without affecting its sensorial, textural and nutritive values.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.10
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• pp.1504-1510
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• 2013

Native chickens hold a significant share of the market in China. In response to the huge demand from the market, the productivity of Chinese native chickens needs to be improved. Cross breeding is an effective method to increase productivity, although it might affect meat quality. In this study, two pure lines (SD02 and SD03) of Erlang mountainous chickens were hybridized with a yellow feather and faster growing line (SD01). The effect of hybridization on carcass and meat quality (physiochemical and textural traits) was measured in the $F_1$ population at d 91 of age. The hybrids exhibited higher body weight and dressed weight, and amount of semi-eviscerated, eviscerated, breast muscle and abdominal fat (p<0.05). Abdominal fat yield also increased (p<0.05) compared to the offspring of the two pure-lines. Meanwhile, there was no significant difference in meat quality traits except for the myofiber diameter and density and the shear force of the breast muscle. Overall, the offspring of cross-lines were similar to pure lines in meat color, pH value, inosinic acid, crude protein, crude fat, dry matter, moisture content and amino acid composition in the breast muscle. These results suggest that productivity can be improved via cross-breeding while maintaining meat quality of the Erlang mountainous chicken.

• Journal of Animal Science and Technology
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• v.62 no.6
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• pp.922-932
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• 2020

Previous research has indicated that radish powder could be a suitable replacement for chemical nitrite sources in alternatively cured meat products. However, the effects of radish powder level on the physicochemical properties of cured meat have not been systematically studied. In this study, we aimed to investigate the effects of varying concentrations of radish powder and incubation time on the physicochemical properties and cured meat pigments of alternatively cured meat products. We divided our experimental setup into seven groups with different radish powder concentrations and incubation times: control (0.01% sodium nitrite), treatment 1 (0.15% radish powder and 2 h incubation), treatment 2 (0.15% radish powder and 4 h incubation), treatment 3 (0.30% radish powder and 2 h incubation), treatment 4 (0.30% radish powder and 4 h incubation), treatment 5 (0.30% celery powder and 2 h incubation), and treatment 6 (0.30% celery powder and 4 h incubation). The cooking yield, CIE a* values (redness), and total pigment levels were not significantly different (p > 0.05) between any of the alternatively cured treatments and the control. However, when 0.30% radish powder or celery powder was added to the products, the CIE b* values increased significantly (p < 0.05) with incubation time. At the same vegetable concentration, the nitrite content, nitrosyl hemochrome, and curing efficiency also increased significantly (p < 0.05) as the incubation time increased from 2 to 4 h, regardless of the types of vegetable powder. Among the meat products cured with radish powder, treatment 4 showed the highest increase in residual nitrite content, nitrosyl hemochrome content, and curing efficiency, but showed decreased lipid oxidation. Our results suggest that increased concentrations of radish powder and longer incubation times would be more suitable for producing alternatively cured meat products comparable to traditionally cured products treated with synthetic nitrite.

• Journal of Animal Science and Technology
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• v.52 no.4
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• pp.313-318
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• 2010

The Jeju native pigs of 168 heads (116 barrows and 52 gilts) were examined to investigate the carcass characteristics related to gender, meat quality grades and yield grades. The averages of carcass characteristics for Jeju native pigs were 72.94 kg for carcass weight, 20.98 mm for backfat thickness, 38.14 for Hunter L*, 4.68 for a*, 6.04 for b*, 5.61 for pH, 3.61 for visual plate meat color, 3.36 for marbling scores, 1.83 for meat quality grades and 2.08 for yield grades, respectively. The carcass weight of gilts was significantly higher than that of barrows (p<0.05). There were no significant differences between barrows and gilts in carcass percent, backfat thickness, and meat color. The pH of barrows was significantly higher than that of gilts (p<0.05). The differences between gender groups were significantly noticed in carcass quality grades, and yield grades (p<0.05). The carcass weight, carcass percent, backfat thickness, and marbling scores for pigs with high grades(1 and 2 grades) were significantly higher than those for pigs with low grades (p<0.05). However, there was no significant difference among 4 carcass grades. The carcass weight, carcass percent, backfat thickness, pH, and meat color for carcass with high yield grades were significantly higher than those for carcass with low grades (p<0.05). The meat colors for Hunter L*, a* and b* were not significantly shown in carcass yield grades.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.10
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• pp.1437-1449
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• 2006

Thirty six pre-weaned Barbari kids at 4 months age were reared on four rations computed using coarse cereal grains and by-products of pulses and oil seeds with Crude Protein (CP) and Total Digestible Nutrients (TDN) of 12 and 55% (Low protein Low energy); 12 and 60% (Low protein High energy); 14 and 55% (High protein Low energy); and 14 and 60% (High protein High energy), respectively. After 180 days on feed, male animals ($4{\times}5=20$) were slaughtered to study the effect of diet on carcass characteristics and meat quality. To asses the effect, if any, of such diet on product quality, meat balls were prepared and evaluated for quality changes when fresh as well as during storage ($-20{\pm}1^{\circ}C$). Feeding a ration with CP12 and TDN 60% (LH) to kids produced animals with highest slaughter weight (20.3 kg) yielding higher carcass weight and dressing percentage, lean (65.6%) and fat (6.6%) contents with low bone and trim losses. Although total variety meat yield was markedly higher in HL, the non-carcass fat deposition was relatively higher in LH carcasses. The water activity ($a_w$) of fresh goat meat ranged from 0.994-0.995 and total cholesterol 72.8-90.5 mg/100 g meat. The pH was high in HL and HH meat resulting in decreased ($p{\leq}0.05$) extract release volume (ERV). Meat balls were prepared using meat obtained from goats fed different rations (treatments) and stored at $-20{\pm}1^{\circ}C$. They were evaluated on day 0 and months 1, 2, 3, 4 for physicochemical, microbiological and organoleptic changes. Overall moisture (%), $a_w$, TBA number and pH value were 67.9, 0.987, 0.17, 6.6 respectively and were not affected by treatments except pH that was significantly ($p{\leq}0.01$) lower on LH. As the storage period advanced moisture, pH, $a_w$ and TBA number increased irrespective of treatments. Feeding various diets had no marked effect on microbial load of meat balls but with increasing storage period Standard Plate Count (SPC) and psychrotrophs declined ($p{\leq}0.01$). Treatment LL and LH produced meat balls with better flavour.

• Journal of Animal Science and Technology
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• v.59 no.3
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• pp.6.1-6.6
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• 2017

Background: This study was aim to observe the effects of feeding mixed local hay (MH) consisted of 55% orchard grass (Dactylis glomerata L.), 35% tall fescue (Festuca arundinacea) and 10% red clover (Trifolium pratense) to Hanwoo steers on performance, carcass characteristics and meat quality (longissimus thoracis) compared with feeding imported timothy hay (TH) and local rice straw (RS). Results: Although no significant effects were found on animal performance and carcass yield grade, the carcasses of MH group had higher marbling score and quality grade than those of RS and TH group (P < 0.05). Therefore, higher fat content (P < 0.001), lower shear force and hardness value in the beef of MH group than that of other groups were observed. Furthermore, the beef of MH group had higher CIE $a^*$ value (redness) than that of other groups and feeding MH to Hanwoo steers lowered n-6 to n-3 fatty acids ratio in beef. Conclusions: Mixed hay provided benefits on meat quality and could be used for Hanwoo fattening program.

• Food Science of Animal Resources
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• v.36 no.6
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• pp.744-751
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• 2016

The objective of this study was to investigate the effects of partial beef fat replacement (0, 30, 50, 100%) with gelled emulsion (GE) prepared with olive oil on functional and quality properties of model system meat emulsion (MSME). GE consisted of inulin and gelatin as gelling agent and characteristics of gelled and model system meat emulsions were investigated. GE showed good initial stability against centrifugation forces and thermal stability at different temperatures. GE addition decreased the pH with respect to increase in GE concentration. Addition of GE increased lightness and yellowness but reduced redness compared to control samples. The results of the study showed that partial replacement of beef fat with GE could be used for improving cooking yield without negative effects on water holding capacity and emulsion stability compared to C samples when replacement level is up to 50%. The presence of GE significantly affected textural behaviors of samples (p<0.05). In conclusion, our study showed that GE have promising impacts on developing healthier meat product formulations besides improving technological characteristics.