• 한국식품과학회지
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• 제19권3호
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• pp.257-262
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• 1987

비육단백질(분리대두단백질, 활성소맥글루텐, 카제인나트륨)의 돈육 대체 수준(0, 10, 20, 30%)에 따른 제품의 이화학적 성질 및 기호성에 미치는 영향을 조사한 결과 대체 수준 증가로 pH는 높아지고, 제품의색에 는 약간의 나쁜 영향을 미쳤으나 조리손실은 줄일수 있었다. TBA가도 비슷하거나 약간 낮아졌으며, 제품의 기능적 성질에도 전반적으로 차이가 없거나 약간의 향상을 나타내었다. 세 비육단백질 모두 20%까지 대체하여도 전반적으로 대조구에 비하여 이화학적 성질 및 기호성에 나쁜 영향을 미치지 않았다.

• Asian-Australasian Journal of Animal Sciences
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• 제19권10호
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• pp.1484-1489
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• 2006

This study was carried out to investigate the effect of high pressure and the addition of non-meat proteins on the physico-chemical and binding properties of restructured pork. Pressurizations were carried out at up to 200 MPa and non-meat proteins used as a binder were isolated soy protein (ISP), sodium caseinate (SC), whey protein concentrate (WPC) and egg white powder (EWP). The pH values of all treatments were affected by the level of pressure. $L^*$-value of all treatments increased significantly (p<0.05), while both $a^*$-value and $b^*$-value of all treatments showed a significant decrease (p<0.05) with increasing pressure level. Binders could contribute only additive effects on both pH and color of the treatments. It was found that high pressure improved the water binding capacities and binding strength of the treatments. Binders also improved the binding strength of restructured pork. However, SC and WPC had no effect on water binding properties under high pressure. These results indicate that the application of high pressure had more significant effect on restructuring meat than binders.

• 한국식품조리과학회지
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• 제15권6호
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• pp.639-644
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• 1999

The objective of this study was to compare the quality characteristics of cultured and red sea bream. The color of dorsal muscle was different between wild and cultured red sea bream. Lipid content of the dorsal muscle was higher in cultured fish than in wild one. The contents of moisture and crude protein in cultured fish muscle were almost same as those of wild one. Sensory evaluation of raw fish meat showed that cultured fish had lower preference in appearance, taste and texture than wild one. Especially the texture of cultured raw fish meat had lower preference than wild meat. For cooked fish meat, cultured fish were harder and less juicy than wild fish. These textural differences between wild and cultured meats were confirmed by objective evaluation including the measurements of hardness, springiness, and cohesiveness. Light microscopic observation showed that cultured red sea bream had more lipid in the surface layer near epidermis than wild one. Also more lipid droplet between muscle fibers were observed in cultured red sea bream by SEM.

• 한국축산식품학회지
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• 제21권3호
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• pp.235-245
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• 2001

This study was conducted to evaluate the usefulness of Second-Heat-Seal film(SHS) as an alternative material to PVDC/EVA shrink film(VSP) being currently used by domestic meat packer for vacuum-packaging of fresh meat. The samples from pork loin and beef striploin and round were stored at 2$^{circ}C$ for 5 weeks and measured for the changes of microbial counts, color, pH, volatile basic nitrogen(VBN), purge loss and sensory parameters. The pork loins packed with SHS showed higher spermine contents during the whole storage period at 2$^{circ}C$, and lower counts in total microbes and lactic acid bacteria after 28 days storage at 2$^{circ}C$ than those packed with SHS tended to be lower than those packed with VSP over the storage time. Nevertheless, no significant differences were observed between two packaging treatments in the other quality parameters evaluated. It is therefore concluded that SHS film might have a possibility to substitute for VSP film for vacuum-packaging of fresh meat at least from a materials point of view.

• 한국식품조리과학회지
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• 제32권3호
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• pp.290-298
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• 2016

Purpose: This study aimed to investigate the effect of grape skin on the physicochemical properties and sensory score of ground pork meat. Methods: Four types of ground pork were evaluated: T0 without grape skin, T1 with 0.3% grape skin, T2 with 0.7% grape skin, and T3 with 1.0% grape skin. Results: There was no significant group wise difference in VBN content, L-value, b-value, chemical composition of raw and cooked meat, cooking yield, water holding capacity, moisture retention, fat retention, hardness, springiness, cohesiveness, gumminess, chewiness, taste, texture, juiciness, or palatability. Total polyphenol content was highest in T3, and DPPH radical scavenging activity was highest in T2 and T3 (p<0.001). The pH was highest in T0, and was lowest in T3 (p<0.001). The a-value of T2 and T3 were significantly higher than that of T0 (p<0.05). Flavor was highest in T2 among samples (p<0.01). Conclusion: The study results suggest that grape skin may be a useful ingredient in ground pork meat in terms of antioxidant potential, color and flavor.

• 농업생명과학연구
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• 제46권6호
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• pp.127-135
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• 2012

This study was conducted to investigate effects of dietary anthocyanin fortified barley (AFB) or whole crop barley (WCB) on growing performance, meat quality and blood properties in swine at late fattening phase. Swine performance was not significantly differed (p>0.05) but average daily gain and average daily feed intake tended to increase in treatments. Meat quality parameters including pH, cooking loss, shear force and meat surface color were not influenced by the addition of barley in diet. However, DPPH content of longgissmus dorsi muscle was significantly increased in WCB10 compared to control, AFB5 and WCB5 (p<0.05). FRAP content of longgissmus dorsi muslce was higher in WCB5 than the AFB (p<0.05), thereby, a tendency in FRAP was not similar to that of DPPH. Only myristic acid (C14:0) was affected, and the lowest myristic acid was found when AFB was supplied to swine. A tendency was not determined in total protein and HDL-cholesterol content, however, control, WCB10 and AFB5 had high in total protein and showed significantly low values in HDL-cholesterol. Therefore, the results indicate that barley can be considered as an ingredient in swine diet, but further investigation is necessary.

• Journal of Animal Science and Technology
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• 제63권4호
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• pp.884-891
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• 2021

The study aimed to evaluate pork loin quality after short-term (ten-day) storage in a supercooling refrigerator. Pork loin samples were stored for 10 days in a traditional refrigerator (control) and a commercially available supercooling refrigerator (SC). Pork quality measurements included meat pH, meat color, water holding capacity (drip loss and cooking loss), tenderness (hardness), and a sensory evaluation. Temperature changes of 0.45 ± 0.2℃ and 0.02 ± 0.25℃ occurred in the control and the SC, respectively, during 10 days of storage. The temperature in the SC chamber did not remain below freezing point, failing to meet expectations. Regarding the pork quality measurements, only the drip losses in the control and the SC were significantly different (4.45% vs. 2.59%, p < 0.01) after 10 days of storage. There were no significant differences between the two types of refrigerator in terms of the other measurements. Additionally, the overall acceptability of the pork loin did not vary significantly between the control and the SC when the sensory evaluation was performed. Therefore, a commercial SC could prove beneficial in terms of water holding capacity during the short-term storage of meat. Further research should be performed to evaluate quality changes that occur during long-term storage of meat in SC s and evaluate a wide range of meat, such as beef and chicken.

• 농업과학연구
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• 제47권4호
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• pp.707-715
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• 2020

An experiment was designed to assess ractopamine supplementation on growth, meat quality and carcass, and fecal scores of pigs. The 96 crossbred pigs ([Yorkshire× Landrace] × Duroc) had an average body weight of 72.8 ± 2.5 kg. Randomized allocation was followed in the allotment of the pigs according to their body weight into 1 of 2 dietary treatments: 1) CON, basal diet and 2) RAC (ractopamine hydrochloride), CON + 1% ractopamine with 12 replication pens per treatment including equal numbers of barrows (2) and gilts (2) per pen. At the end of the experiment, the lean meat percentage was higher (p < 0.05) for the RAC group compared to the CON group. Dietary ractopamine supplementation did not influence (p > 0.05) the growth performance and fecal score throughout the experimental period. In regard to sensory evaluation, higher (p < 0.05) scores for color and firmness were observed in the RAC group than in the CON group. Drip loss (p < 0.05) was higher in the ractopamine fed diet group compared to the control diet group at day 1. Additionally, longissimus muscle was improved (p < 0.05) in the ractopamine treated diet group than in the control diet group. In conclusion, in the early stage, ractopamine supplementation may not influence the growth performance, but it improves the leanness in the meat of finishing pigs.

• 한국축산식품학회지
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• 제42권1호
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• pp.98-110
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• 2022

Meat jerky is a type of meat snack with a long shelf life, light weight, and unique sensory properties. However, meat jerky requires a long manufacturing time, resulting in high energy consumption. In this study, beef jerky was prepared by injecting different concentrations of brine at different hot-air drying times (0-800 min). When the brine injection levels were increased to 30%, the drying characteristics of beef jerky, such as drying time and effective moisture diffusivity, were significantly improved owing to the relatively high water content and the formation of porous structures. The physicochemical properties (e.g. meat color, porosity, shear force, and volatile basic nitrogen) of the beef jerky injected with 30% brine were improved owing to the shortened drying time. Scanning electron microscopy images showed that the beef jerky structure became porous and irregular during the brine injection process. Our novel processing technique for manufacturing beef jerky leads to improved quality characteristics and shortened drying times.

• 농업과학연구
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• 제49권3호
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• pp.595-606
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• 2022

Industrial pig breeding has used the Duroc breed and terminal sires in a three-way crossbred system in Korea. This study identified the gene variation patterns related to carcass quality in crossbred pigs ([Landrace × Yorkshire] × Duroc) using whole-exome sequencing (WES). This study used crossbred pigs and divided them into two groups (first plus grade, n = 5; second grade, n = 5). Genomic DNA samples extracted from the loin muscles of both groups were submitted for WES. A set of validated single-nucleotide polymorphisms (SNPs: n = 102) were also subjected to the Kompetitive allele-specific polymerase chain reaction (KASP) to confirm the WES results in the loin muscles. Based on the WES, SNPs associated with meat quality were found on chromosomes 5, 10, and 15. We identified variations in three of the candidate genes, including kinesin family member 5B (KIF5B), GLI family zinc finger 2 (GLI2), and KIF26B, that were associated with meat color, marbling score, and backfat thickness. These genes were associated with meat quality and the mitogen-activated protein kinase (MAPK) and Hedgehog (Hh) signaling pathways in the crossbred pigs. These results may help clarify the mechanisms underlying high-quality meat in pigs.