• 한국축산식품학회지
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• 제38권6호
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• pp.1286-1293
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• 2018

This study assessed the effects of non-stunning (NS) and head-only electrical stunning (HOES) slaughtering condition on meat quality traits of longissimus lumborum (LL) muscle from Korean black goat (KBG). Ten KBGs (18 months) were assigned into two groups and exposed to either NS or HOES treatments. Blood loss (BL) % was measured after exsanguination, and meat quality traits including muscle pH, meat color measurements (CIE $L^*$, $a^*$, $b^*$, Chroma, and hue angle), water-holding capacity (WHC), Warner-Bratzler shear force (WBSF), and sarcomere length were measured at 24 h postmortem. Results indicated that NS and HOES had no significant difference on BL %, the rate of pH decline, meat color properties, and WHC (p>0.05). It has only a small effect on WBSF and sarcomere length values, but the difference was marginal. These results suggested that meat quality of LL muscle from goat might not be affected by slaughter methods because neither NS nor HOES did result in poor quality of meat.

• 한국환경과학회지
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• 제30권5호
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• pp.425-428
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• 2021

The present study evaluated the blood profile and meat color of ducks with Houttuynia cordata (H. cordata) pellets in their diets. In total, 120 pekin ducks (1-d-old) were used in a 42 d growth trial. Ducks were randomly allocated to six pens and exposed to three replicates of two treatments: (1) controls as basal diet and (2) basal diet + 2% H. cordata pellets (T1). Total-cholesterol, HDL-cholesterol, triglyceride contents or L^* and b^* vaules revealed significant difference (p>0.05) in compared with those in the controls; however, dietary supplementation of H. cordata pellets did not affect (p>0.05) LDL-cholesterol, VLDL-cholesterol and a^* values. In conclusion, the inclusion of 2% H. cordata pellets improved HDL-cholesterol and meat color in duck breast and thigh meats, which further reduced other cholesterol values.

• 한국식품저장유통학회지
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• 제17권4호
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• pp.444-450
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• 2010

We investigated the quality of Dombaeki (shark meat) treated without salting (NS), with salting (S), air-packed (A), and vacuum-packed (V), during storage at $4^{\circ}C$ and $-18^{\circ}C$. We explored water holding capacity, elasticity, total bacterial counts, pH, titratable acidity level, volatile basic nitrogen (VBN) value, and drip loss. Water holding capacity and elasticity values were better when salting and vacuum-packaging were employed than when samples were not salted and were packaged in air. The total bacterial counts in SV meat were significantly lower than in other samples. The pH of all samples increased slowly during storage, and the pH values of NSA samples were significantly higher than the pH values of other samples. The VBN level and drip loss of SV meat were the lowest of all samples during storage. The results show that salted vacuum-packed meat was of better quality than that stored without salting, and air-packed, regardless of storage temperature.

• 한국식품과학회지
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• 제23권6호
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• pp.667-672
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• 1991

돈육과 닭가슴육을 이 용한 model system에 인삼의 양은 pH별로 첨가량을 변화시키면서 첨가되었다. 또한 돈육과 닭가슴육을 이용한 소시지는 인삼 2.5% 첨가와 함께 nitrite 함량은 변화시키면서 제조되었다. 그 결과 인삼첨가는 돈육에 있어서 pH4.5인 처리구를 제외하고 인삼내에 존재하는 폴리페놀 등의 성분에 의해 지방산화를 지연시키는 경향이 있는 반면 닭가슴육에 있어서는 pH에 관계없이 돈육에 있어서 보다 산화가 잘 일어나는 경향을 보여 주었다. 인삼과 nitrite를 혼합첨가한 소시지에서는 nitrite 첨가량이 증가 할수록 소지지의 산화는 감소하는 경향을 보여 주었다. 염지육색 형성 정도는 돈육에 7.5%까지 인삼 첨가량을 높임에 따라 증가되었지만 닭가슴육에서는 2.5%까지만 증가하는 경향이었다. 또한 Hunter의 색택에서는 인삼이 첨가된 돈육 소시지에서 적색도가 nitrite 첨가량이 증가함에 따라 증가하였고, 닭가슴육 소시지에서의 명도는 nitrite 첨가량이 증가함에 따라 감소하는 효과를 보였다.

• 한국식품영양과학회지
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• 제31권3호
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• pp.438-444
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• 2002

본 연구는 저지방 세절소시지의 제조원리를 이해하기 위하여 돈육의 후지로 부터 염용성 단백질을 추출하여 친수성 콜로이드와 상호결합의 최적조건을 설정하고 이를 저지방 육제품 제조기술에 응용하기 위하여 실시하였다. 모델 연구에서 사용된 요인 중에서 추출한 염용성 단백질과 친수성 콜로이드 혼합물의 pH에 따른 가열 겔의 특성을 조사한 결과, pH가 6.0이상이 되었을 때 탄력성이 있는 가열 겔을 생성할 수 있었고 친수성 콜로이드의 첨가량이 증가함에 따라 겔 강도가 증진되었다. pH가 높아짐에 따라 염용성 단백질과 친수성콜로이드와의 반응에 의한 가열 겔의 강도가 증진되어 pH 6.5에서는 친수성 콜로이드 첨가량이 증가할수록 겔 강도가 높았다. 친수성 콜로이드 중에서 kappa-CN이 겔 생성능력이 현저히 높은 반면 KF와 LBG은 겔 생성능력이 상대적으로 낮았다. 친수성 콜로이드의 첨가량에 따른 가열 겔의 강도는 pH에 상관없이 첨가량이 증가할수록 증가하였으나 pH가 6.0인 경우 1.0% 이상 첨가할 경우 유의차를 보이지 않았다. 가열온도에 따른 겔 특성은 pH와 상관관계가 있어서 pH가 6.0일 경우 가열온도의 증가에 따라 겔 강도의 차이를 보이지 않았으나, pH가 5.5 혹은 6.5일 경우 가열온도가 높아짐에 따라 겔 강도가 높은 경향이었다.

• Asian-Australasian Journal of Animal Sciences
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• 제26권3호
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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.

• Animal Bioscience
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• 제35권1호
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• pp.96-104
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• 2022

Objective: Sarcoplasmic proteins include proteins that play critical roles in biological processes of living organisms. How seasons influence biological processes and meat quality of postmortem muscles through the regulation of protein phosphorylation remain to be investigated. In this study, the phosphorylation of sarcoplasmic proteins in pork longissimus muscle was investigated in four seasons. Methods: Sarcoplasmic proteins were extracted from 40 pork carcasses (10 for each season) and analyzed through ProQ Diamond staining for phosphorylation labeling and Sypro Ruby staining for total protein labeling. The pH of muscle, contents of glycogen and ATP were measured at 45 min, 3 h, and 9 h postmortem and the water (P_2b, P₂₁, and P₂₂) was measured at 3 h and 9 h. Results: A total of 21 bands were detected. Band 8 (heat shock cognate 71 kDa protein; heat shock 70 kDa protein 1B) had higher phosphorylation level in summer than that in other seasons at 45 min postmortem. The phosphorylation levels of 3 Bands were significantly different between fast and normal pH decline groups (p<0.05). The phosphorylation levels of 4 bands showed negative associations with immobilized water (P₂₁) and positive association with free water (P₂₂). Conclusion: The phosphorylation levels of sarcoplasmic proteins involved in energy metabolism and heat stress response at early postmortem time differed depending on the seasons. These proteins include heat shock protein 70, pyruvate kinase, phosphoglucomutase-1, glucose-6-phosphate isomerase, and carbonic anhydrase 3. High temperatures in summer might result in the phosphorylation of those proteins, leading to pH decline and low water holding capacity.

• Asian-Australasian Journal of Animal Sciences
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• 제28권8호
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• pp.1061-1065
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• 2015

Data collected from 690 purebred Duroc pigs from 2009 to 2012 were used to estimate the heritability, and genetic and phenotypic correlations between production and meat quality traits. Variance components were obtained through the restricted maximum likelihood procedure using Wombat and SAS version 9.0. Animals were raised under the same management in five different breeding farms. The average daily gain, loin muscle area (LMA), backfat thickness (BF), and lean percent (LP) were measured as production traits. Meat quality traits included pH, cooking loss, lightness ($L^*$), redness ($a^*$), yellowness ($b^*$), marbling score (MS), moisture content (MC), water holding capacity (WHC), and shear force. The results showed that the heritability estimates for meat quality traits varied largely from 0.19 to 0.79. Production traits were moderate to highly heritable from 0.41 to 0.73. Genotypically, the BF was positively correlated (p<0.05) with MC (0.786), WHC (0.904), and pH (0.328) but negatively correlated with shear force (-0.533). The results of genetic correlations indicated that selection for less BF could decrease pH, moisture content, and WHC and increase the shear force of meat. Additionally, a significant positive correlation was recorded between average daily gain and WHC, which indicates pork from faster-growing animals has higher WHC. Furthermore, selection for larger LMA and LP could increase MS and lightness color of meat. The meat quality and production traits could be improved simultaneously if desired. Hence, to avoid further deterioration of pork characteristics, appropriate selection of traits should be considered.

• Asian-Australasian Journal of Animal Sciences
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• 제16권1호
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• pp.1-5
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• 2003

Genetic parameters of live weight at slaughter (LWT), quantity index (QIX), yield grade (YGD), quality grade (QGD), pH of meat, and boiled meat tenderness in terms of mastication (BMAS), shear force (BSFR) and penetration (BPEN) in Hanwoo steers were estimated. Effects of sire, location and their interaction on these traits were also evaluated. Sire effects were found to be significant on all the traits studied except for pH and BSFR. The LWT, QIX and QGD were also significantly affected both by location and by interaction effect between sire${\times}$location. The BSFR and BPEN were significantly (p<0.01) affected by location but not significantly by sire${\times}$location interaction. The boiled meat tenderness and pH were negatively correlated ($r_g$ and $r_p$) with LWT, QIX and QGD. All the other traits were positively correlated with each other. Positive and high genetic correlation (+0.56) between LWT and QGD was obtained indicating that selection for LWT would improve QGD. The $h^2$ estimates were 0.43, 0.37, 0.37, 0.35 and 0.32 for QGD, LWT, pH, BSFR and BPEN, respectively.

• Journal of Animal Science and Technology
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• 제63권1호
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• pp.149-159
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• 2021

This study examined the effects of different wet-aging times on the physicochemical characteristics and microbial profile of longissimus lumborum (LL) and biceps femoris (BF) muscles from Korean native black goat (KNBG) meat. The water holding capacity (WHC), pH, cooking loss, shear force, meat color, free amino acid, total bacteria, and coliform count of KNGB meat were analyzed at 0, 5, 10, and 15 days of wet-aging at 4℃ under vacuum packaging. The results showed that different wet-aging times led to significant pH variations between the muscles throughout the aging period. The wet-aging time did not affect the WHC and cooking loss in meat from the LL muscle. In the BF muscle, however, meat wet-aged for five days had a significantly higher WHC and less cooking loss than meat aged for 0, 10, and 15 days. The meat from the LL muscle wet-aged for five days produced tenderer meat (low shear force value) than the unaged meat (p < 0.05). Moreover, the color was similar in the LL muscle regardless of the number of aging days. In the BF muscle, the redness (a*) was higher in the meat wet-aged for 15 days compared to that aged for 0, 5, and 10 days (p < 0.05). Regardless of the muscles, an increase in wet-aging time led to an increase in the total free amino acids contents in both muscles (p < 0.05). On the other hand, the tasty/bitter amino acid ratio was significantly higher for five days of wet-aged meat than 10 and 15 days of aging from the BF muscle. In addition, regardless of the muscles, the total bacteria and coliform counts were significantly lower for five days of wet-aged meat than 10 and 15 days of aging (p < 0.05). Therefore, chevon wet-aged for five days is an optimal aging period under vacuum packaging that fortifies meat quality with a minimal microbial negative defect.