• Journal of Animal Science and Technology
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• 제54권3호
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• pp.199-207
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• 2012

This study was carried out to investigate the effects of fermented mushroom (Flammulina velutipes) by-products on meat quality characteristics in fattening Berkshire pigs. The fermented diet mainly contained 40.0% mushroom by-products, 26.0% rice bran, and 20.0% formula feed and was fermented for 5 d. The basal diet for the control (C) was substituted with 10% (T1), 30% (T2), 50% (T3), and 70% (T4) fermented diet. Warner-Bratzler shear forces (WBSF) were significantly lower (P < 0.05) in treatments than that in C. The meat color (lightness, redness, and yellowness) was significantly lower (P < 0.05) in treatments than that in C, whereas fat color (redness and yellowness) was significantly higher in treatments than that in C (P < 0.05). The compositions of palmitoleic acid and arachidonic acid were significantly higher (P < 0.05) in T4 than that in C. The amino acid composition of longissimus dorsi (LD) and the sensory evaluation of cooked meat were not affected by diet type. In conclusion, a diet of fermented mushroom by-products increased pH and backfat color, but decreased cooking loss, WBSF, and meat color of LD in growing-fattening Berkshire pigs.

• 한국축산식품학회지
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• 제33권1호
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• pp.53-57
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• 2013

This study was performed to examine the possibility of water extracts for several medicinal plants, such as Amomum tsao-ko, Alpinia oxyphylla, and Citrus unshiu, as an active packaging ingredient for prevention of lipid oxidation. Chicken breast meats were packed with medicinal plant extracts incorporated carrageenan based films and their physico-chemical and microbial properties during storage at $5^{\circ}C$ were investigated. In chicken meat samples packed with A. tsao-ko (TF) or A. oxyphylla (OF) extract incorporated carrageenan based films, pH value, thiobarbituric acid reactive substances (TBARS), and the population of total microbes were significantly lower than those of the negative control (film of no extract was incorporated, CF) after 5 d of storage (p<0.05). Especially, TBARS value of TF ($0.12{\pm}0.01$ mg malonaldehyde/kg meat) was significantly lower than chicken meat samples packed with positive control (ascorbic acid incorporated film, AF, $0.16{\pm}0.01$ mg malonaldehyde/kg meat) at 3 d of storage, and it means TF has enough antioxidative activity to prevent the lipid oxidation of chicken meat. However, there was no consistent effect on VBN values of chicken meats packed with medicinal plant extracts incorporated films during storage. Based on the obtained results, it is considered that A. tsao-ko extract has potential for being used as a natural antioxidant ingredient in active packaging areas.

• 한국축산식품학회지
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• 제42권3호
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• pp.389-397
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• 2022

Carcass vascular rinsing and chilling involves infusing a chilled isotonic solution (98.5% water and a blend of mono- and di-saccharides and phosphates) into the vasculature immediately upon exsanguination. Primary purposes of carcass vascular rinsing are to (1) effectively remove residual blood from the carcass; (2) lower internal muscle temperature rapidly; and (3) optimize pH decline by effective delivery of glycolytic substrates in the rinse solution. Previous studies have revealed that the beef carcass vascular rinsing early postmortem positively affects meat quality, product shelflife, and food safety. Thus, the objective of this review is to provide a more comprehensive understanding of the physical and biochemical mechanisms associated with beef carcass vascular rinsing, focusing on the relationship between quality attributes (CIE L^*, a^*, b^*; chemical states of myoglobin; oxygen consumption and sarcomere length) and muscle metabolic response to various substrate solutions (Rinse & Chill^®, fructose, sodium phosphate, and dipotassium phosphate) that stimulate or inhibit the rate of glycolysis early postmortem. In addition, this review discusses the absence of metabolite residues (phosphorus, sodium, and glucose) related to the application of the chilled isotonic solution. This review primarily focuses on beef and as such extending the understanding of the mechanisms and meat quality effects discussed to other species associated with vascular rinsing, in particular pork, may be limited.

• 한국포장학회지
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• 제28권3호
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• pp.217-221
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• 2022

저온에서 신선육을 보관 저장하는 용기의 기체조성을 고CO₂/저O₂ 농도로 자동적으로 제어하는 용기 시스템을 제작하고, 0℃에서 21일간 돼지고기 삼겹살을 담아 저장하면서 품질보전의 측면에서 진공 포장과 함기 대조구 조건과 비교하였다. CO₂ 주입 시간 프로그램에 의하여 CO₂ 농도는 47~60%, O₂ 농도는 7~10%로 유지될 수 있었고, 이는 호기적 세균 증식과 pH 증가의 억제의 효과와 함께 관능적 품질유지에 기여하였다. 진공포장은 함기 대조구에 비하여 낮은 미생물 성장과 pH 증가를 보여주었으나 높은 drip 손실의 단점을 보였다. 전체적 품질보존의 측면에서 고안된 고CO₂ 치환 용기는 육류의 품질유지에 효과적이며, 육류의 종류와 특성에 맞게 기체 농도 조건을 변경하여 활용범위를 확장할 수 있을 것이다.

• 한국축산식품학회지
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• 제43권5호
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• pp.723-750
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• 2023

The gut microbiome is critical in human health, and various dietary factors influence its composition and function. Among these factors, animal products, such as meat, dairy, and eggs, represent crucial sources of essential nutrients for the gut microbiome. However, the correlation and characteristics of livestock consumption with the gut microbiome remain poorly understood. This review aimed to delineate the distinct effects of meat, dairy, and egg products on gut microbiome composition and function. Based on the previous reports, the impact of red meat, white meat, and processed meat consumption on the gut microbiome differs from that of milk, yogurt, cheese, or egg products. In particular, we have focused on animal-originated proteins, a significant nutrient in each livestock product, and revealed that the major proteins in each food elicit diverse effects on the gut microbiome. Collectively, this review highlights the need for further insights into the interactions and mechanisms underlying the impact of animal products on the gut microbiome. A deeper understanding of these interactions would be beneficial in elucidating the development of dietary interventions to prevent and treat diseases linked to the gut microbiome.

• Animal Bioscience
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• 제36권5호
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• pp.797-809
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• 2023

Objective: Many scientists have investigated solutions to reduce microbiological risks in dry-aged meat after the dry-aging technology was revived for high quality and value-added premium meat product in the market. This study aimed to investigate the effect of scoria powder in onggi (Korean earthenware) on the meat quality of pork loins during 21 days of dry aging and to elucidate its mechanism of action. Methods: The pork loins were randomly divided into three groups: aged in vacuum-packaging, onggi containing red clay only (OR), and onggi containing 30% red clay and 70% scoria powder (OS). Microbial analyses (total plate count and Lactobacillus spp.) and physicochemical analyses (pH, shear force, volatile basic nitrogen [VBN], water activity, 2-thiobarbituric acid reactive substances, water content, water holding capacity, cooking loss, and color analysis) of aged meat were conducted. Far-infrared ray emission, quantification of immobilized L. sakei and microstructure of onggi were investigated to understand the mechanism. Results: On day 21, the meat aged in OS exhibited lower pH, shear force, VBN, and water activity than those aged in OR, along with an increase in the number of Lactobacillus spp. OS had a smaller pore diameter than OR, implying lower gas permeability, which could promote the growth of L. sakei. Conclusion: OS improved the microbiological safety and storage stability of pork loin during dry aging by increasing number of Lactobacillus spp. possibly due to low permeability of OS.

• Animal Bioscience
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• 제36권3호
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• pp.461-470
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• 2023

Objective: Sweet sorghum is an important forage crop for ruminants, especially in low rainfall areas. Grapeseeds are an abundant by-product of wine-making and contain bioactive substances that can improve the antioxidant capacity of meat. We examined the effect of sweet sorghum forage with supplementary grapeseeds on carcass and meat quality in lambs. Methods: Twenty-eight Small-tailed Han lambs (body weight = 19.1±1.20 kg), aged 3 to 4 months, were penned, and fed individually. The lambs were divided into four groups (n = 7 each) and were offered one of four diets: i) sweet sorghum silage; ii) sweet sorghum silage + grapeseeds; iii) sweet sorghum hay; and iv) sweet sorghum hay + grapeseeds. The grapeseeds were added to the concentrate at 6% DM and the diets were fed for 100 d. Results: Sweet sorghum silage tended (p = 0.068) to increase hot carcass weight, while grapeseeds tended (p = 0.081) to decrease dressing percentage without affecting other carcass parameters. Lambs consuming supplementary grapeseeds increased (p<0.05) meat redness and tended to decrease (p = 0.075) concentration of methionine in meat. Lambs consuming sweet sorghum silage increased (p<0.001) water content of the meat and had a lower (p<0.05) concentration of n-6 polyunsaturated fatty acids (PUFA) and n-6:n-3 PUFA ratio than lambs consuming sweet sorghum hay. Saturated fatty acids content in meat was lowest (p<0.05) in lambs consuming sweet sorghum silage with grapeseeds. Lambs with supplementary grapeseeds tended (p<0.10) to increase eicosapentaenoic acid and docosahexaenoic acid and have a lower thrombogenic index than lambs not consuming grapeseeds. Conclusion: It was concluded that sweet sorghum with supplementary grapeseeds fed to lambs; i) improved the color of the meat to be more appetizing to the consumer; ii) tended to improve the fatty acids composition of the meat; and iii) lowered thrombogenic index of the meat.

• 축산식품과학과 산업
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• 제7권2호
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• pp.56-67
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• 2018

• Asian-Australasian Journal of Animal Sciences
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• 제21권8호
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• pp.1207-1213
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• 2008

This experiment was conducted to evaluate the effects of feeding different levels of lacquer (Rhus verniciflua Stokes) meal on the growth performance, carcass traits, fatty acid profile and meat quality of longissmuss dorsi (LD) muscle in finishing pigs. Pigs (n = 117; Landrace$\times$Yorkshire$\times$Duroc; initial body weight $80{\pm}0.4kg$) were allotted to three dietary treatments and fed lacquer at 0, 2 and 4% of the diet for five weeks. Inclusion of lacquer meal in the diets of pigs had no influence on their growth performance, carcass yield, loin eye area and fat free lean; however, pigs fed lacquer diets had lower backfat (linear, p = 0.006; quadratic, p = 0.004). Pigs fed increasing levels of lacquer meal had lower moisture (linear, p<0.001; quadratic, p = 0.008), crude fat (linear, p<0.001) and crude protein (linear, p<0.001; quadratic, p = 0.002) in LD muscle. The LD muscle of pigs fed lacquer meal had lower pH (linear and quadratic, p<0.05) at 6, 8 and 10 days, and linearly lower thio-barbituric acid reactive substances (TBARS, p<0.01) at 8 and 10 days and water holding capacity (WHC, p<0.05) at 3, 6, 8 and 10 days. The fatty acid composition of LD muscle revealed linearly lower stearic (p = 0.034) and total saturated fatty acid (p = 0.049) with increasing dietary lacquer meal levels. In general, higher lightness, redness and yellowness values were observed in LD muscle of pigs fed 2% lacquer meal on day 0 and subsequently on 3, 6, 8 and 10 days of refrigerated storage. The results of the current study suggest that lacquer meal can be incorporated up to 4% in the diet of finishing pigs without any adverse effects on performance; moreover, improvements in the meat quality during refrigerated storage can be obtained by inclusion of lacquer meal in the diet of finishing pigs.

• 한국수산과학회지
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• 제1권2호
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• pp.87-96
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• 1968

1967년 7월부터 12월까지 상어육의 연제품 으로서의 원료학적 고찰 및 제품가공실험 결과를 요약하면 다음과 같다. 1) 상어육은 연제품 원료로서 타 어종에 비해 비교적 많은 양의 염용성 단백질을 함유하므로 연제품 원료로서 상당히 우수한 어종이다. 2) 설취에 있어서는 빙초산 농도를 $0.05\%$ 이상하지 않는 것이 제품의 탄력을 높힐 수 있다. 3) 가능한한 원료취급을 가열전까지 저온에서 행하는 것이 탄력저하를 방지 할 수 있다. 4) Setting(Sowari)의 적당한 온도 시간은 $35\~40^{\circ}C$에서 $40\~70$분으로 하는 것이 가공시간 단축과 제품탄력을 높힐 수 있다. 5) 가열시간과 온도는 $80\~90^{\circ}C$에서 $40\~60$분 정도가 가장 양호하며 보장기간을 장기간 할려면 그 이상의 시간 온도를 요하나 제품탄력을 고려치 않으면 안된다. 6) 맛의 보강을 위해 부원료 사용시 부원료량이 다량일수록 제품은 우수하나 생산원가를 고려하여 장어 $20\%$ 강달이 $30\%$ 이내로 사용하는 것이 적당하다. 7) 보장 있어서 $0.2\%$ 솔빈산 가리를 첨가한 것은 상온에서 20일 $5^{\circ}C$에서 50일간 저장가능하며 직공포장을 한다면 더 장기간 보장할 수 있으리라 사료된다.