• Korean journal of food and cookery science
• /
• v.1 no.1
• /
• pp.65-73
• /
• 1985

In this study, we tried to compare and determine wat the effects will be to the sensory characteristics and textures of a meat balls when the proportion of the textu-rized soy protein (TSP) varies from 0, 10, 20, 30, and 40％. Evaluation was conducted through sensory evaluation and objective evaluation. The results are as follows: 1. As the level of 40％ TSP increased the meat ball maintained a better appearance. 2. Color, beef flavor, tenderness, juiciness and acceptability shelved the tendency to decrease as TSP proportion increased. (1) No significant change to the outside color revealed to the level of 20％. How-ever, inside color showed a significant change after the level exceeded 20％. (2) Soy flavor tended to increased and beef flavor tended to decrease as the TSP proportion increased. However up to the level of 30％ one could not taste the flavor of soy. (3) Tenderness tended to decrease as the TSP proportion increased however difference was not significant. (4) Juiciness decreased as TSP proportion increased. (5) Acceptability tended to decrease as the TSP proportion increased but to a 40％ addition, the level of TSP did not have much effect on the sensory characteristics as long as sufficient seasonings were added. 3. Instron measurement incidated that springiness, cohesiveness and shear force tended to dcrease as the TSP proportion increased but hardness increased and chewi-ness was the highest at 20％ TSP level. 4. Color and difference meter indicated that the figure L and b tended to increase and AE decreased as the TSP proportion increased. 5. Cooking retention tended to increase as the TSP proportion increased. From thiss tudy, we can conclude that the level of up to 40％ of TSP in making meat ball did not affect the preference.

• Food Science of Animal Resources
• /
• v.36 no.3
• /
• pp.343-351
• /
• 2016

The objective of this study was to evaluate the effects of a short-term/extreme temperature abuse (STA) on color characteristics and oxidative stability of aged beef muscles during simulated retail display. Two beef muscles (longissimus lumborum, LL and semitendinosus, ST) were aged for 7 (A7), 14 (A14), 21 (A21), and 28 d (A28), and further displayed at 2℃ for 7 d. The STA was induced by placing steak samples at 20℃ for 1 h on the 4th d of display. Instrumental and visual color evaluations, ferric ion reducing capacity (FRC) and 2-thiobarbituric acid reactive substances (TBARS) assay were performed. Initially, redness, yellowness and hue angle of all beef muscles were similar, regardless of aging time before display (p>0.05). An increase in postmortem aging time increased lipid oxidation and caused a rapid discoloration after STA during display (p<0.05). ST muscle was more sharply discolored and oxidized after STA, when compared to LL muscle (p<0.05). The FRC value of beef muscles was decreased after 7 d of display (p<0.05). The results from the current study indicate adverse impacts of postmortem aging on color and oxidative stabilities of beef muscles, particularly under temperature abusing conditions during retail display. Thus, developing a specific post-harvest strategy to control quality attributes in retail levels for different muscle types and aging conditions would be required.

• Food Science of Animal Resources
• /
• v.35 no.5
• /
• pp.646-652
• /
• 2015

The beef forequarter muscle comprises approximately 52% of carcass weight. The objective of this study was to evaluate the physiochemical characteristics and meat color from forequarter muscle of Holstein steers. Fifteen forequarter muscles were trimmed of external connective tissue and fat. An experimental group of eight Holstein steers was assessed using meat color, water-holding capacity, drip loss, and Warner-Bratzler shear force value at the same quality grade. The M. omotransversarius (0.45 kg) had the highest (p<0.05) lightness (L*) value, whereas the M. teres major (0.4 kg) and M. triceps brachii (caput laterale) (0.52 kg) had the lowest (p<0.05) values. The M. semispanitus capitus (1.48 kg), which is a neck muscle, had the highest values for both redness (a*) and yellowness (b*), whereas the lowest (p<0.05) values were for the M. teres major. The M. omotransversarius, M. latissimus dorsi (1.68 kg), and M. rhomboideus (1.2 kg) were ranked high (p<0.05) in water-holding capacity. The drip loss value was the highest for the M. longissimus dorsi thoracis (p<0.05; 1.86 kg), while the M. infraspinatus (2.28 kg), M. supraspinatus (1.38 kg), M. brachiocephalicus (1.01 kg), and M. pectoralis superficialis (1.18 kg) had the lowest (p<0.05). The Warner-Bratzler shear force value indicated that the M. pectoralis profundus (3.39 kg), M. omotransversarius, and M. brachiocephalicus were the toughest (p<0.05), whereas the M. subscapularis (0.86 kg), M. longissimus dorsi thoracis, M. teres major, and M. infraspinatus were the most tender cuts (p<0.05). Here, muscle type explained most of the variability in the forequarter physiochemical characteristics. Thus, our findings suggest that these muscle profile data will allow for more informed decisions when selecting individual muscles to produce value-added products from Holstein steers.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.3
• /
• pp.357-364
• /
• 2012

Quality characteristics of sausage with added pine needle powder (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%) as an ingredient. The basic ingredients of sausage consisted of pork meat 60%, olive oil 20%, and ice water 20%. Sensory properties of sausage were analyzed by a sensory test, and the texture and color characteristics were measured using a texturometer and color meter, respectively. In the results of the sensory test, taste, texture, and overall preference were highest in the sample with added 1.5% pine needle powder. The sausage with added 1.5% pine needle powder was moderate in color intensity, pine needle flavor, and astringent taste. Hardness and gumminess of sausage were higher in 1.0% and 1.5% pine needle powder. However, springness and chewiness of sausage showed no significant differences. In terms of color intensity of sausage, L-value and a-value were lower and b-value was higher, depending on the pine needle powder amount. Development of off-flavor of sausage during storage was greater in 0% and 1.5% added sausages than in 2.0% sausage with increasing storage time. As a conclusion, sausages with added 1.5% and 2.0% pine needle powder were the most suitable for making functional sausage with added pine needle powder.

• The Korean Journal of Food And Nutrition
• /
• v.11 no.2
• /
• pp.221-227
• /
• 1998

This study was investigate correlation of moisture content, relative humidity, pH, color difference, myoglobin(Myo), oxymyoglobin(Oxy) and metmyoglobin(Met). The moisture content, relative humidity of loin and shank were not changed uniformly during storage, the pH was raised according to storage period. The L value was raised at the closing stage of the storage period, the surface of the b value was higher than interior. Between Myo and Met were positive correlation in common with loin and shank. The surface and interior of loin were negative correlation between Oxy and Met, the surface and interior shank were positive correlation between Myo and L value and were negative correlation between Myo and Oxy. The moisture content, relative humidity, pH and color was not correlation uniformly.

• Food Science of Animal Resources
• /
• v.37 no.1
• /
• pp.98-104
• /
• 2017

The objective of this study was to determine the effects of short-term presalting on pink color and pigment characteristics in ground chicken breasts after cooking. Four salt levels (0%, 1%, 2%, and 3%) were presalted and stored for 0 and 3 d prior to cooking. Cooking yield was increased as salt level was increased. However, no significant differences in pH values or oxidation reduction potential (ORP) of cooked chicken breasts were observed. Cooked products with more than 2% of salt level had less redder (lower CIE $a^*$ value) on day 3 than on those on day 0. As salt level was increased to 2%, myoglobin was denatured greatly. Myoglobin denaturation was leveled off when samples had 3% of salt. With increasing salt levels, residual nitrite contents were increased while nitrosyl hemochrome contents were decreased. These results demonstrate that salt addition to a level of more than 2% to ground meat may reduce the redness of cooked products and that presalting storage longer than 3 d should be employed to develop a natural pink color of ground chicken products when less than 1% salt is added to ground chicken meat.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.6
• /
• pp.959-964
• /
• 2008

The principal objective of this study was to assess the effects of the addition of natural plant materials on the color and lipid oxidation of ground pork. Ground pork was blended with 0.3% (w/w) of cactus, fennel seed, orange peel, and rosemary, respectively, and stored for 8 days at $2^{\circ}C$. The pH, meat color, thiobarbituric acid reactive substances (TBARS) values, and metmyoglobin (MetMb) contents were measured. A gradual increase in pH was noted with increases in the storage time. The Hunter a (redness) value decreased until 6 days of storage, and evidenced no noticeable changes there after, and the cactus evidenced significantly higher a values than other groups over time (p<0.05). The TBARS formation was effectively inhibited by the addition of rosemary for 6 days of storage, reflective of strong antioxidative activity (p<0.05). The antioxidative activity on the lipid oxidation of cooked pork patties was noted in the following order: rosemary, fennel seed, cactus, and orange peel. The MetMb contents increased according to storage period, and no significant differences were noted among the meat patties.

• Asian-Australasian Journal of Animal Sciences
• /
• v.15 no.11
• /
• pp.1653-1658
• /
• 2002

The objectives of this study were to examine calpain activity and meat tenderness by three different feeding patterns in Korean native cattle (KNC). Total forty-five animals were assigned each fifteen in long term restriction feeding (LTFR), long-term restriction feeding and hormone treatment (LTFR-tH), and short term non-restriction feeding (STFNR), respectively. Concentrate was restricted based on body weight in exp 1 and 2. However, it was fed ad libitum in exp. 3. Hormonal implantation was made with $M-PO^{TM}$ for bulls and with $F-TO^{TM}$ for heifers at 18, 20, 22 months of age in exp. 2. Animals were purchased (3-5 month old) from local cattle market and managed in two local farms and university research unit at three different years. Animals were slaughtered at 24 months for long-term trial and at 18 month for short term-trial. Loin and tender loin muscle was used for calpain activity and meat quality. Calpain proteolytic system was not changed by treatment. However, calpastatin activity was low in short-term trial. The calpain and calpastatin activity is reciprocal relationship, therefore, the high calpain activity may effect on quality grade. The shear force value was decreased as the processing of aging after postmortem. On the other hand, the cooking loss was significantly higher in short-term than in long-term trial, and then gradually decreased by the aging. Hormone implants to increase meat yield influenced to calpastatin activity more powerfully than calpain activity to meat tenderness. In meat color-a*, there was not significant difference in loin. Meat color-b* was decreased as postmortem aging time increased in tenderloin. Western blots were done to learn whether these proteins are degraded during postmortem storage and whether this degradation temporally parallels the decrease of shear force value. Vinculin was detected at 0 day and 1 day and degraded after 3 day. In conclusion, Calpain activity was affected slightly on meat tenderness. But meat tenderness was influenced by calpastatin, more effectively.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.32 no.2
• /
• pp.175-184
• /
• 2012

In the present study, the effects of feeding different forage sources on the growth performance, meat production and meat quality of Hanwoo steers were evaluated using meta-analysis. In total 5 studies that were performed and published in the domestic journals in Korea were employed for the analysis. The results from nutritionally better quality roughage-based steers and rice straw-based steers in each study were assigned as a treatment and a control, respectively, and the mean difference between the treatment and the control was used for the evaluation of effect size. The summary effect was calculated using random effect model. As results, in growth performance, positive effects were found in feed intake, daily weight gain, final body weight and feed efficiency. The significant effect was found only in daily weight gain (p<0.05). In meat production, carcass weight, Longissimus dorsi area, yield index showed positive effect and negative effect was detected in back fat thickness. The significant effect in meat production was found in carcass weight and Longissimus dorsi area (p<0.05). In meat quality, positive effects were represented in marbling score and fat color. Meat color showed little effect. The significance for effects was not observed in the analysis of meat quality. In conclusion, feeding good quality forages to ruminants plays an important role in Korean beef cattle industry and hence further researches are necessary to improve the efficiency of forage utilization in Hanwoo cattle.

• Food Science of Animal Resources
• /
• v.21 no.4
• /
• pp.349-357
• /
• 2001

The effects of dietary conjugated linoleic aicd on pork quality was investigated using sixty four pigs. CLA was synthesized by alkaline isomerization method with corn oil. Pigs were devided into 4 treatment groups(16 pigs/group) arid subjected to one of four treatment diets(0, 0.1, 0.2, and 0.3% CLA diets) for 2 weeks before slaughter. Pork loin and belly were collected from the animals(105∼110kg body weight) slaughtering at the commercial slaughter house. Pork loin and belly meat were aerobic packaged and then stored during 2. 5. 8. 11 and 13 days at 4$\^{C}$ refrigerator. Samples were analysed for meat color, texture and sensory characteristics. There were no diference in meat color(L*, a*, b*), texture and sensory property among control and CLA treatment (s), and no changes as the storage period passed. This results mean that feeding CLA to pork doesn't change the meat color and texture of the pork what consumers consider when they buy some meat. Especially, feeding CLA to pork didn't transform sensory property of the pork. We considered these result as no problem in the pig fed with CLA.