• Asian-Australasian Journal of Animal Sciences
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• v.33 no.10
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• pp.1533-1543
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• 2020

Plant-based meat analogues, edible insects, and cultured meat are promising major meat alternatives that can be used as protein sources in the future. It is also believed that the importance of meat alternatives will continue to increase because of concerns on limited sustainability of the traditional meat production system. The meat alternatives are expected to have different roles based on their different benefits and limitations. Plant-based meat analogues and edible insects can replace traditional meat as a good protein source from the perspective of nutritional value. Furthermore, plant-based meat can be made available to a wide range of consumers (e.g., as vegetarian or halal food products). However, despite ongoing technical developments, their palatability, including appearance, flavor, and texture, is still different from the consumers' standard established from livestock-based traditional meat. Meanwhile, cultured meat is the only method to produce actual animal muscle-based meat; therefore, the final product is more meat-like compared to other meat analogues. However, technical difficulties, especially in mass production and cost, remain before it can be commercialized. Nevertheless, these meat alternatives can be a part of our future protein sources while maintaining a complementary relationship with traditional meat.

• Korean Journal of Poultry Science
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• v.45 no.3
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• pp.137-145
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• 2018

This study was carried out to investigate the effect of carcass weight on the physicochemical and sensory traits of duck meat. In total, 150 duck carcasses were divided into five different weight groups. The fat content in both breast and leg meats tended to increase with increased carcass weight. The cooking loss was significantly higher in the <2,200 g weight group and decreased with increased carcass weight. There was no significant difference in pH, water-holding capacity, lightness, or redness among carcass weight groups. The shear force was significantly higher in the ${\geq}2,800g$ weight group. The oleic acid (C18:1, n9) content in both the breast and leg meats tended to increase with increased carcass weight. The unsaturated fatty acid content in the breast meats was similar for all the groups whereas its content in the leg meats increased with increased weight groups. There was no significant difference in the sensory scores among the treatments. Taken together, it may be said that the carcass weight had minor effects on the physicochemical traits of duck meat. Further studies are needed to determine the effects of different carcass weights in the same raising period on duck meat quality.

• Journal of the FoodService Safety
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• v.3 no.1
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• pp.19-27
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• 2022

The use of cultured meat, also known as in vitro meat, is claimed to be a way of meeting the growing demand for meat worldwide in a safe and disease-free manner, without sacrificing animal and lowering greenhouse gas emissions. However, its economic feasibility is limited by its cost, scale-up complexity, public neophobia and technophobia, and an imperfect knowledge of its impacts on human health. Cultured meat, which is obtained from stem cells using tissue engineering techniques, has been described as a potential alternative to the current meat production systems, which have extensive negative effects. To ensure that a food product is safe for human consumption, it is important to consider all aspects of its life cycle. In this context, the current review analyzes the major elements of the cultured meat life cycle, including the incorrect use of chemicals, such as pesticides or antibiotics, as well as improper processing and storage methods that determine the food safety of cultured meat. The purpose of this review is to determine food safety, health issues, and the potential risks associated with cultured meat production.

• The Korean Journal of Food & Health Convergence
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• v.8 no.3
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• pp.1-9
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• 2022

Purpose-Meat plays an important role in the Chinese daily diet, however, due to the spread of COVID-19, food supply and safety have become a major concern. The safety and health features of chilled fresh meat have attracted the attention of consumers. To study consumers' purchasing behavior and willingness to pay for chilled meat under the influence of the epidemic. Research methodology- The data were obtained by questionnaire survey, major issues include consumers' meat consumption habits in the wake of the COVID-19 and their awareness of meat product quality labels. In addition, the gender, age, family income, and other basic personal information of the interviewees were also counted. Based on the binary Logit regression method, we study consumers' purchasing behavior and willingness to pay for chilled meat under different demographic characteristics. Results-The results showed that brand and quality certification are important factors influencing purchases. In addition, the presence of children under the age of 12 in the household and the level of income and education also influence consumers' purchase intention of the chilled fresh meat. However, mart promotions and city ratings can significantly lower consumers' propensity to buy the chilled fresh meat. Apart from this, such factors as gender, age, and living conditions have no significant influence on consumers' purchase of chilled fresh meat.

• Food Science of Animal Resources
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• v.44 no.3
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• pp.515-532
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• 2024

Taste is one of the five senses that detect vital information about what we are eating. Comprehending taste is crucial for enhancing the flavor of foodstuffs and high-protein foods like meat. Umami has global recognition as the fifth elementary taste, alongside sweetness, sourness, saltiness, and bitterness. Umami compounds are known to enhance the sensation of recognized flavors such as salty, sweet, bitter, and others. This could end up in greater food consumption by consumption by consumers. With the rising global population, meat consumption is rising and is projected to double by 2025. It is crucial to comprehend the umami mechanism of meat and meat products, identify novel compounds, and employ laboratory methodologies to gather varied information. This knowledge will aid in the development of new consumer products. Although very limited information is available on umami taste and compounds in meat through research data. This article discusses recent advancements in umami compounds in other foodstuff as well as meat to aid in designing future research and meat product development. Moreover, another objective of this review is to learn present techniques in foodstuffs to enhance umami taste and utilize that knowledge in meat products.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.3
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• pp.421-428
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• 2018

Objective: The aim of this study was to compare carcass traits, meat quality and sensory attributes in two different genotypes of geese according to age and sex. Methods: The experiment was carried out on 160 birds of two genotypes of geese: the Czech Goose (CG) breed and a Eskildsen Schwer (ES) hybrid. One-d-old goslings were divided into four groups according to genotype and sex. Two dates for slaughtering (at 8 and 16 wk of age of goslings) were undertaken. Results: The slaughter weight, cold carcass weight and dressing percentage were affected by all the studied factors, and significant interactions between age, genotype and sex were detected in the slaughter weight (p<0.001) and cold carcass weight (p = 0.004). The pH was not affected by any of studied factors, whereas in terms of meat colour parameters there were observed significant effects of age on $L^*$ and $b^*$ value and a significant effect of sex on $a^*$ value. The meat fat content was higher (p = 0.002) in ES. Higher score for overall acceptance of goose meat was recorded for ES at both ages compared to CG. Conclusion: ES had higher dressing percentage and better sensory attributes, whereas CG exceled in the favourable nutritional value of the meat.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.1
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• pp.139-147
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• 2020

Objective: The aim of this study was to compare the quality characteristics of retorted Samgyetang (Korean ginseng chicken soup) made from white semi-broilers (WSB; Ross×Hyline white, 3 weeks old), commercial broilers (CB; Ross, 4 weeks old), Korean native chickens (KNC; Hanhyup-3-ho, 12 weeks old) and old laying hens (OLH; Hyline white, 72 weeks old) and to explore the possibility of using the carcasses of KNCs and OLHs as raw material for product diversification. Methods: Raw and cooked meat quality, fatty acid composition and consumer acceptance were analyzed. Results: Among the chicken breeds, OLH and KNC showed a higher shear force value than WSB and CB due to high insoluble collagen contents. However, the meat of KNC was more tender than that of OLH. The meat of OLH was characterized by the lowest moisture content and highest crude fat content. The meat of KNC was characterized by a higher proportion of saturated fatty acids, α-linolenic acid and arachidonic acid than that of OLH. The meat of OLH showed the highest content of unsaturated fatty acid, particularly linoleic acid, in its thigh meat. Electronic nose readings revealed that the meat aroma pattern was clearly different across breeds. OLH had the lowest overall acceptance score, while no differences were found in flavor, texture, juiciness and appearance among WSB, CB, and KNC. Conclusion: KNC shows potential as raw material for Samgyetang, while additional preprocessing methods, such as tenderization and fat removal, are required for the utilization of OLH as raw material for retorted Samgyetang.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.808-812
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• 2009

The ${\alpha}-glucosidase$ inhibitory and antioxidant effects of water chestnut (Trapa japonica Flerov.) were assessed to explore its possible use as an anti-diabetic agent. Methanol extracts of the fruit shell and meat of water chestnut were assayed for inhibitory activity against yeast ${\alpha}-glucosidase$ and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. Effect of fruit shell extract on postprandial glucose response was assessed. Compared with fruit meat, shell extract showed stronger inhibition against ${\alpha}-glucosidase$ with an $IC_{50}$ of 273 ${\mu}g/mL$. Oral administration of fruit shell extract (500 mg/kg) significantly lowered the postprandial area under the glucose response curve to starch (1 g/kg) in streptozotocin (STZ)-induced diabetic rats (p<0.01). Compared with fruit meat, shell extract showed stronger scavenging activity against DPPH, with an $IC_{50}$ of 27.1 ${\mu}g/mL$. The results indicate that the fruit shell of water chestnut was effective in controlling postprandial hyperglycemia and exerted an antioxidant effect. Therefore, water chestnut may be useful in treating diabetes.

• 축산식품과학과 산업
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• v.7 no.2
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• pp.18-27
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• 2018

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.3 no.2
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• pp.3-16
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• 1996

This study was investigated to the effect of oxygen barrier of four different packaging films of the shelf life of proessed meat product by the simulated distribution test and storage test. The microbial growth, pH, VBN content, TBA value, color change and sensory evaluation were compared during the 2-month storage period at 4, 10, $20^{\circ}C$ after finished the simulated distribution test. The oxygen transmission rates ($cc/m^2$ day) were BF001: 27,88; BF003; 12.30;NY; 77.98; EVOM; 0.41 respectively. The packaging films were not effected on the changes of pH, VBN content, TBA value and color during the storage period. The aerobic microbial growth was increased only at $20^{\circ}C$ in the order of growth rate in the following films;NY > BF001 > BF003 > EVOH. Therefore, the microbial growth was affected significantly by the properties of oxygen barrier off packaging films and it should be an indicator of establishing the shelf life processed meat product.