• Korean Journal of Poultry Science
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• v.36 no.1
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• pp.9-14
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• 2009

This study was conducted to evaluate the effect of three types of transportation distance (short: less than 40 km; intermediate: 70~80 km; long: 140~150 km) on quality of whole chicken and chicken meat cuts. In whole chicken, $1^+$ grade chicken incidence after transportation of short, intermediate, and long distance transportation was 61.3, 56.3, and 43.8%, respectively. Bruise was not shown in breast and thigh, while wings with bruise after short and long distance transportation were 16.7% and 27.3%, respectively. For chicken meat cuts, $1^+$ grade chicken breast incidence after short distance transportation was 14% higher than that after long distance transportation. Bruised chicken breast after short and long distance transportation were 10 and 12%. Pale, soft, and exudative (PSE) chicken breast incidence after long distance transportation was higher (18.3%) than that after short distance transportation (7.0%). Chicken thigh cuts with $1^+$ grade after short and long distance transportation were shown 91.2% and 88.3%, respectively. Also, chicken wing cuts showed similar result to chicken thigh cuts' and $1^+$ grade incidence of chicken wings after short distance transportation was 11% higher than that of after long distance transportation. These results suggest that shorter transportation distance from farm to slaughter house result in high grade whole chicken and chicken meat cuts.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.7
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• pp.952-959
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• 2010

This study was conducted to evaluate growth, behavior and carcass traits of fattening Hanwoo (Korean native cattle) steers managed in different group sizes. A total of 48 animals, 6 months of age, were allocated to one of three group sizes and the experiment was conducted from 12 to 30 months of age. Groups were balanced for weight and the group sizes consisted of 4, 8, or 12 steers which were named 4sG, 8sG and 12sG, respectively. When animals were 12 months of age, initial fasted body weight (BW, $304.51{\pm}12.40\;kg$) was measured. All animals were housed at a constant space allowance of $8.82\;m^2$ per animal, and a feeder and drinker were provided per 4 animals. The whole fattening stage was divided into three phases: phase I (from 12 to 18 month of age), phase II (from 19 to 24 month of age), and phase III (from 25 to 30 month of age). Steers managed in 12sG showed low (p<0.05) growth rate and feed conversion rate (FCR) in phase I and phase II when compared to other treatment groups. However, this difference was not observed for the whole fattening phase (p>0.05). Steers managed in 4sG had a thick (p<0.05) ultrasound back fat thickness at 15 and 18 months of age. However, group size had no effect on meat yield and quality traits of area and marbling score. Animals managed in 8sG yielded a better meat grade of "A" than the "B" grade in other treatment group sizes. Lean color, fat color, firmness and maturity scores did not differ among group sizes. Hanwoo steers housed under 12sG spent less time on eating concentrate, relevant higher eating rate, less frequency of allogrooming, and more time on walking (p<0.05). It could be concluded that a large group size retarded growth rate and back fat thickness in the fattening stage, which was mainly focused on 15 and 18 months of age.

• Food Science of Animal Resources
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• v.24 no.3
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• pp.221-224
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• 2004

The feeding group, composed of weaning pigs fed 3 mL of glucosamine derivatives, was compared for the carcass and quality characteristics with the unfeeding control group for 25∼70 days since they were born. The results were as follows; There were no significant differences in carcass weight and back-fat thickness between the feeding group and the unfeeding group although the feeding group had low ranges of standard error when compared to the control. Feeding group had higher incidence frequencies of A grade (42.7%) than the control (29.2%). The feeding group and unfeeding group had no significant differences in meat color, cooking loss, WBS, pH, WHC and purge loss. Results from this study showed that feeding GD had effect on the decrease the market weight and production of consist carcass weight, however, the feeding GD had no effect on pork quality during rearing times after weaning.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.1
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• pp.157-165
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• 2020

Objective: The objective of this study was to compare the quality of dry-aged beef from cull Hanwoo cows slaughtered at 60 or 80 months old. Methods: A total of eight cull Hanwoo carcasses with a quality grade of 3 (low-grade) were selected and divided into two age groups: 63.5±2.5 months old (n = 4) and 87.8±4.5 months old (n = 4). Whole longissimus thoracis et lumborum from the 11th rib to the last lumbar vertebrae, including the back fat, was removed from the carcass at 24 h postmortem and aged for 50 days in darkness at a temperature of 2℃±1℃, a relative humidity of 85% and an air flow of 2 m/s. The sampling was performed aseptically after 0, 20, 24, 40, and 50 days of aging. Results: Regardless of the aging period, aging increased the lightness (p<0.05), redness (p<0.05) and yellowness (p<0.05) at initial blooming (90 min after slicing) and the overall acceptance (p<0.05). No further tenderization effect was found after 20 days of aging, but aging for 50 days significantly increased the lipid oxidation (p<0.05). The generation of aroma volatiles in the roast steak from aged samples was higher (p<0.05) than that of non-aged samples. No significant effect of age at slaughter was found on the color, pH, water-holding capacity, cooking loss, shear force value, bacterial counts, volatile basic nitrogen, consumer acceptance, lipid oxidation, fatty acid composition or aroma volatiles. Conclusion: The quality of dry-aged beef obtained from cull Hanwoo cows slaughtered at either 60 or 80 months old with similar quality grade was comparable and extending dry aging for more than 40 days is not recommended considering the costs and further lipid oxidation.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.10
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• pp.1621-1629
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• 2019

Objective: The objective of this study was to evaluate the physicochemical, sensory and taste characteristics of commercial, frozen, dry, and wet aged Hanwoo sirloin. Methods: Grade 2 sirloin from 6 Hanwoo steers (about 30 months old) were obtained after 5 days postmortem. Samples were assigned to four groups which were commercial beef (CON, control group), frozen beef (Hanwoo frozen, HF; 40 days in $-18^{\circ}C$ freezer), wet-aged beef (Hanwoo wet-aging, HW; 21 days), and dry-aged beef (Hanwoo dry-aging, HD; 40 days). HW and HD were stored in a $80%{\pm}5%$ relative humidity cooler at $1^{\circ}C$. Results: The HF group showed a significantly higher cooking loss and expressible drip with significantly higher pH compared to other groups. In addition, protein and fat contents in the HD group were higher than those in other groups (p<0.05). The shear forces in the HW and HD groups were significantly lower than those in the CON group. The HD group had significantly higher omega-3 and polyunsaturated fatty acids compared with other groups. Glutamic acid levels in the HD group were significantly higher compared with those in other groups. Electronic tongue analysis revealed that sourness of the HD group was lower than that of other groups, whereas the HD group showed significantly higher umami, richness, and saltiness compared to other groups (p<0.05). Sensory test results revealed that the HW group had significantly higher tenderness, while the HD group had significantly higher chewiness, juiciness, and overall acceptability scores. Conclusion: These results suggest that both wet- and dry-aging treatments can effectively improve sensory characteristics, and dry-aging was much more useful to enhance umami tastes and meat quality of 2 grade Hanwoo sirloins.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.8
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• pp.1190-1196
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• 2012

This study was conducted to evaluate effects of storage temperatures ($4^{\circ}C$ and $20^{\circ}C$) and pig breeds (Laiwu pig and Large White pig) on the main antioxidative enzymes (superoxide dismutase, catalase, and glutathione peroxidase) activity and lipid oxidation in porcine Longissimus dorsi muscle. Activities of antioxidative enzymes (AOE) decreased slightly during storage, regardless of storage temperatures. Muscle antioxidative enzymes activities stored at $4^{\circ}C$ were higher than that stored at $20^{\circ}C$. Laiwu pig's enzymes activities were significantly (p<0.01) higher than Large White's. The level of malondialdehyde is a direct expression of the grade of lipid oxidation in meat. In our study, the malondialdehyde contents increased after 6 days storage. However, malondialdehyde contents of Laiwu pig were significantly (p<0.01) lower than Large White's. A lower content of malondialdehyde corresponds to a lower oxidation of lipids. These results indicated the muscle antioxidative ability of Laiwu pig was higher than Large White pig. It also implied that antioxidative enzymes were involved in the essentials and deciding mechanisms of meat quality by quenching oxygen free radicals and inhibiting lipid oxidation in muscle.

• Asian Pacific Journal of Cancer Prevention
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• v.13 no.5
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• pp.2069-2079
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• 2012

Background and Objective: A comprehensive overall review of gastric cancer (GC) risk and protective factors is a high priority, so we conducted the present study. Methods: Systematic searches in common medical electronic databases along with reference tracking were conducted to include all kinds of systematic reviews (SRs) about GC risk and protective factors. Two authors independently selected studies, extracted data, and evaluated the methodological qualities and the quality of evidence using R-AMSTAR and GRADE approaches. Results: Beta-carotene below 20 mg/day, fruit, vegetables, non-fermented soy-foods, whole-grain, and dairy product were GC protective factors, while beta-carotene 20 mg/day or above, pickled vegetables, fermented soy-foods, processed meat 30g/d or above, or salty foods, exposure to alcohol or smoking, occupational exposure to Pb, overweight and obesity, helicobacter pylori infection were GC risk factors. So we suggested screening and treating H. pylori infection, limiting the amount of food containing risk factors (processed meat consumption, beta-carotene, pickled vegetables, fermented soy-foods, salty foods, alcohol), stopping smoking, avoiding excessive weight gain, avoidance of Pb, and increasing the quantity of food containing protective components (fresh fruit and vegetables, non-fermented soy-foods, whole-grain, dairy products). Conclusions: The conclusions and recommendations of our study were limited by including SRs with poor methodological bases and low quality of evidence, so that more research applying checklists about assessing the methodological qualities and reporting are needed for the future.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.67-72
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• 2007

We investigated the effects feeding illite on growth performance and meat quality characteristics in finishing pigs. Forty-eight pigs ($Landrace{\times}Yorkshire{\times}Duroc$; $68.3{\pm}1.6 kg$ average initial body weight) were used in a 50 day experiment. Pigs were randomly placed into one of four experimented diet groups (0, 0.2, 0.5 and 1% illite) and were slaughtered at approximately 110 kg live weight. Although there were no significantly differences in daily weight gain, feed intake and feed conversion between controls and groups fed illite, those values were increased as increasing of illite concentration in feed. Carcass weight, carcass ratio and backfat thickness were not affected by dietary illite supplementation. However, the percentage of A grade carcasses were significantly increased by dietary supplement of 1.0% illite. There were no significantly differences in moisture, crude protein and crude ash between controls and groups fed illite, but the crude fat of 1.0% illite supplemented groups was significantly lower than other groups (p<0.05). All muscles from control and treatment groups had normal pH 5.55-5.68. However, lightness ($L^*$) values of pork decreased as increasing illite supplement. Whereas red-ness ($a^*$) and yellowness ($b^*$) values were not significantly changed. In fatty acid composition, palmitoleic acid and linoleic acid were significantly higher in 1.0% illite dietary group, saturated fatty acid was decreased and unsaturated fatty acid was increased by 0.5-1.0% illite supplementation.

• Food Science of Animal Resources
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• v.22 no.4
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• pp.337-342
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• 2002

This study was carried out to investigate the feeding effect of by-products such as ginseng loaves(GL) and stem (GS) which had about 8% of crude saponin on pork carcass and meat quality characteristics when they were fed for 40 days. The ginseng leaves and stem were added in feed and the pigs were slaughtered at 10, 20, 30 and 40 days. The chilled carcass weight and trimmed fat contents were higher(86.50 kg) in the pork fed for 40 days. The yields of fore legs were higher in pork fed for 10 days(P<0.05) and there was no different in the yields of the other portion cuts such as shoulder, rib, loin, belly, hind legs and tenderlons. The incidence of percentages for grade A and B decreased as the feeding periods increased up to 40 days. The backfat thickness was lowest in carcasses from pigs fed up to 20 days(P<0.05). The L values were highest in pork fed up to 30 days(50.22) and lowest(46.91) for pork fed 10 days. The incidence of PSE pork was low in pork fed for 20 days when compared to other feeding days. Cooking loss was lowest and water holding capacity(WHC) was highest in pork fed GL and GS stem, respectively. However, the analysis for accumulation contents of saponin and functionality in pork fed GL and GS is needed in the future research.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.108-114
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• 2004

In a trial involving 72 pigs, the effects of market weight and gender on the carcass and pork quality characteristics were investigated. A total of 72 pigs were divided into 3 groups(95-104, 105-110 or 111-120kg), market weight was assigned to 2 gender group (gilt or boar). The carcass characteristics (carcass weight, backfat thickness or grades) were determined on those carcass, longissimus muscle was removed from each left side at 5th to 13th rib and meat qualities were evaluated. The carcass weight and backfat thickness of pigs slaughtered at 111-120kg were increases than the other weights. The carcass grade of pigs slaughtered at 105-110kg had higher then at pigs slaughtered 94-104kg. Compared with boars, gilts carcass had higher in carcass weight and backfat fat. The pH$\_$u/, drip loss and cooking loss tended to similar for market weight and gender, meat of boars had higher shear force values than gilts (p＜0.05). The meat color tended to similar for market weight and gender. The total myoglobin content of gilts slaughtered at 95-104kg and boars slaughtered at 111-120kg had higher than the other weight and gender. The meat of gilts had higher springiness and brittleness than boars (p＜0.05). These results imply that the carcass characteristics (carcass weight and backfat thickness) could be affected by market weight and gender, meat of gilts was improved the shear force values and texture properties when compared to boars.