• Korean Journal of Agricultural Science
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• v.45 no.1
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• pp.50-57
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• 2018

Meat comes from the skeletal muscles of farm animals, such as pigs, chickens, and cows. Skeletal muscles are composed of many muscle fibers. Muscle fibers are categorized into three types, fiber type I, IIA, and IIB, based on their contractile speed and metabolic properties. Different muscle fiber types have different biochemical, physiological, and biophysical characteristics. Especially, the characteristics of muscle fiber type I and IIB are opposite to each other. Muscle fiber type I has a relatively strong oxidative metabolic trait and a higher content of lipids. In contrast to fiber type I, muscle fiber type IIB has a strong glycolytic metabolic trait and a relatively lower content of lipids and a higher content of glycogen. Muscle fiber type IIA has intermediate properties between fiber type I and IIB. Thus, muscles with different fiber type compositions exhibit different ante- and post-mortem muscle characteristics. In particular, the different metabolic traits of muscles due to the different compositions of the fiber types strongly affect the biochemical and physiological processes during the conversion of muscle to meat and subsequently influence the quality of the meat. Therefore, understating muscle metabolism and muscle fiber characteristics is very important when discussing the traits of meat quality. This review is an overview on basic muscle metabolism, muscle fiber characteristics, and their influence on meat quality and finally provides a comprehensive understanding about the fundamental traits of muscles and meat quality.

• Journal of Food Hygiene and Safety
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• v.14 no.4
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• pp.327-332
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• 1999

The prevalence and serotype of food-borne pathogens was investigated from 888 samples of chilled meat, 222 samples of packed frozen meat and 117 samples of imported frozen meat during the period from March 1996 to October 1998. Isolation rates of pathogens associated with food poisoning were revealed in order of Staphyloccus aureus, Campylobacter jejuni /coli, Listeria monocytogenes and Salmonella spp, but Escherichia coli O157:H7 was not isolated in all of the meat samples. Amusingly, Campylobacter jejuni /coli were isolated highly in refrigerated meat, but was not isolated in packed frozen meat. L. monocytogenes was encounted higher isolation frequency in packed frozen chicken meat than in refrigerated chicken meat. In the distribution of serotypes of isolates, most isolates of Sta. aureus classified as enterotoxin type C and D. All of the Salmonella spp. isolated from pork were diagnosed group A and most of isolates from chicken meat were grouped B and D. Most of L. monocytogenes isolated from chicken meat were grouped type 1 and a few number of isolates classified as type 4.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.11
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• pp.1638-1643
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• 2014

This study was conducted to compare carcass characteristics and physico-chemical meat quality in two different genotype ducks raised under identical feeding and rearing conditions. A total of ninety 1-d-old Korean native ducks (KND, n = 45) and commercial meat-type ducks (Grimaud, n = 45) were fed same experimental diets during 56 d and 42 d, respectively to obtain similar slaughter weights. The experimental diet for starter period contained 20% crude protein (CP) and 2,900 kcal nitrogen corrected true metabolizable energy (TMEn)/kg of diet and that for grower period contained 17% CP and 3,050 TMEn/kg of diet. Average daily gain and feed efficiency of KND were inferior to those of commercial meat-type ducks (p<0.05). Carcass weight was not different between two genetically different ducks, but carcass yield of KND was significantly higher (p<0.05) than that of commercial meat-type ducks. There were no significant differences in cooking loss and pH of breast meat between two genetically different ducks, but water holding capacity of KND was significantly higher than that of commercial meat-type ducks. The linoleic acid and total polyunsaturated fatty acid of breast meat from KND were significantly higher (p<0.05) than the corresponding part from commercial meat-type ducks. Significant differences were detected in water holding capacity and the content of linoleic acid and polyunsaturated fatty acid, which were significantly higher in KND, whereas growth performance tended to be superior in commercial ducks. At the market weight, the meat from KND was judged to have better qualities with regard to higher water holding capacity and greater content of polyunsaturated fatty acid compare with meat from commercial meat-type duck.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.57 no.4
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• pp.382-389
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• 2021

By applying super-high pressure (150-250 MPa) to a sealed pressure vessel, it is possible to make oyster shucking machine that automatically opens two-sheet shellfish or oysters. Possibility of developing a shucking machine was confirmed by identifying the working pressure for meat of oysters produced in the southern coast and conducting sensory evaluation of meat oysters. As a result of confirming the shucked oysters under super-high pressure of 150 MPa in the pressure vessel, the number of type A with separated shells and well-separated meat was 22 and type B with both shells and internal meat and shells not separated. For the oysters that were treated at 175 MPa, there were 58 type As with shell separated and meat well separated and 42 type Bs without oyster shells and insides. When looking at the oysters shucked at 200 MPa in the pressure vessel, the number of type A was 86 and type B was 14 accounting for 86% of oysters with good marketability. As a result of shucking oysters by applying 250 MPa, 96% type A oysters and 4% type B oysters were obtained from the total specimen. The total specimen oyster weight used in the conducted experiment was 6 kg, the average oyster shell weight was 3.99 kg and the average oyster meat weight was 1.25 kg. Therefore, the fatness of oyster meat, which measures the added value of oysters, is 20.8%. Sensory evaluation was conducted on thinned oysters by hand and type A oysters shelled by machine with an operating pressure of 200 MPa. The hand-worked oyster sample scored 4.7 points only in salty taste, and scored 5.0 or higher in color, shape, smell, fishy taste, texture and preference.

• The Journal of the Korea Contents Association
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• v.21 no.7
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• pp.404-412
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• 2021

This study was conducted by using the Q research method, one of the qualitative analysis methods, in order to approach consumers' perceptions of processed meat food in an essential and in-depth approach. To this end, Q-sort, which goes through the task of distributing responses by setting P samples by creating a question-and-answer table of positive and negative, was analyzed by using the PC QUANL program and analyzing the Q factor. As a result of the analysis, it was divided into three single types. Type 1 (N= 10) : Preferred types of processed meat food, Type 2 (N= 7) : Types of Pursuing Functionality of Processed Meat Food, Type 3 (N= 4) : The name of the factor was set as the non-preferred type of processed meat food. Each type has different characteristics, and the subjective perception of each factor detected through this analysis can be used as various basic research data in the future, and for the purpose of the study, the perceptions of consumers who use processed meat foods were classified and classified by type. It is to suggest future improvement directions by checking the characteristics of the variables.

• Food Science and Biotechnology
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• v.14 no.1
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• pp.152-163
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• 2005

Lipid peroxidation is a primary cause of quality deterioration in meat and meat products. Free radical chain reaction is the mechanism of lipid peroxidation and reactive oxygen species (ROS) such as hydroxyl radical and hydroperoxyl radical are the major initiators of the chain reaction. Lipid peroxyl radical and alkoxyl radical formed from the initial reactions are also capable of abstracting a hydrogen atom from lipid molecules to initiate the chain reaction and propagating the chain reaction. Much attention has been paid to the role of iron as a primary catalyst of lipid peroxidation. Especially, heme proteins such as myoglobin and hemoglobin and "free" iron have been regarded as major catalysts for initiation, and iron-oxygen complexes (ferryl and perferryl radical) are even considered as initiators of lipid peroxidation in meat and meat products. Yet, which iron type and how iron is involved in lipid peroxidation in meat are still debatable. This review is focused on the potential roles of ROS and iron as primary initiators and a major catalyst, respectively, on the development of lipid peroxidation in meat and meat products. Effects of various other factors such as meat species, muscle type, fat content, oxygen availability, cooking, storage temperature, the presence of salt that affect lipid peroxidation in meat and meat products are also discussed.

• Journal of Animal Science and Technology
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• v.66 no.2
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• pp.251-265
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• 2024

Meat derived from skeletal muscles of animals is a highly nutritious type of food, and different meat types differ in nutritional, sensory, and quality properties. This study was conducted to compare the results of previous studies on the muscle fiber characteristics of major porcine skeletal muscles to the end of providing basic data for understanding differences in physicochemical and nutritional properties between different porcine muscle types (or meat cuts). Specifically, the muscle fiber characteristics between 19 major porcine skeletal muscles were compared. The muscle fibers that constitute porcine skeletal muscle can be classified into several types based on their contractile and metabolic characteristics. In addition, the muscle fiber characteristics, including size, composition, and density, of each muscle type were investigated and a technology based on these muscle fiber characteristics for improving meat quality or preventing quality deterioration was briefly discussed. This comparative review revealed that differences in muscle fiber characteristics are primarily responsible for the differences in quality between pork cuts (muscle types) and also suggested that data on muscle fiber characteristics can be used to develop optimal meat storage and packaging technologies for each meat cut (or muscle type).

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.12
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• pp.1760-1766
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• 2015

This study investigated the proximate composition and $\small{L}$-carnitine and betaine content of meats from 5 lines of Korean indigenous chicken (KIC) for developing highly nutritious meat breeds with health benefits from the bioactive compounds such as $\small{L}$-carnitine and betaine in meat. In addition, the relevance of gender (male and female) and meat type (breast and thigh meat) was examined. A total of 595 F1 progeny (black [B], grey-brown [G], red-brown [R], white [W], and yellow-brown [Y]) from 70 full-sib families were used. The moisture, protein, fat, and ash contents of the meats were significantly affected by line, gender, and meat type (p<0.05). The males in line G and females in line B showed the highest protein and the lowest fat content of the meats. $\small{L}$-carnitine and betaine content showed effects of meat type, line, and gender (p<0.05). The highest $\small{L}$-carnitine content was found in breast and thigh meats from line Y in both genders. The breast meat from line G and the thigh meat from line R had the highest betaine content in males. The female breast and thigh meats showed the highest betaine content in line R. These data could be valuable for establishing selection strategies for developing highly nutritious chicken meat breeds in Korea.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.5
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• pp.812-824
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• 2020

Objective: The aim of this work was to assess the effect of fermented blueberry (FB; 2%, 4%, and 6%) on the oxidative stability and volatile molecule profiles of emulsion-type sausage stored at 4℃ for 28 days. Methods: The antioxidant activity of FB was determined through radical-scavenging activity against 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. Four formulations of sausage treatments with different FB levels (0%, 2%, 4%, 6%) were prepared, then peroxide value (POVs), thiobarbituric acid-reactive substances (TBARS) values, protein carbonyls and thiol groups were measured. The aroma profiles of sausages for each treatment was also determined. Results: The half maximal inhibitory concentration indicated that FB had greater scavenging ability than ascorbic acid against DPPH and hydroxyl radicals. Sausages with FB significantly retarded increases in POVs and TBARS, as well as in the content of protein carbonyls during all storage days (p<0.05). Particularly, 4% and 6% FB-treated sausages had better oxidation inhibition effects. However, FB accelerated the reduction in thiol groups (p<0.05). Additionally, FB inhibits the excessive formation of aldehyde compounds; for example, hexanal, which may cause rancid flavors, decreased from 58.25% to 19.41%. FB also created 6 alcohols (i.e., 2-methyl-1-propanol, 3-methyl-1-butanol, and phenylethyl alcohol), 5 ester compounds (i.e., ethyl acetate, ethyl lactate, and ethyl hexanoate) and 3-hydroxy-2-butanone in the sausages that contribute to sausage flavors. The principal component analysis showed that the aroma profiles of sausages with and without FB are easily identified. Conclusion: The addition of FB could significantly reduce the lipid and protein oxidation and improve oxidative stability for storage. Also, adding FB could inhibit rancid flavors and contribute to sausage flavors.

• Korean Journal of Poultry Science
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• v.33 no.1
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• pp.1-6
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• 2006

This study was conducted to investigate the influence of dietary mugwort (0, 1, 2, 4%) and sardline oil(1%) on weight gain, pH, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), and meat color in meat-type chickens. Birds were randomly assigned to the four dietary treatments: control (commercial feed), control plus 1% mugwort and sardine oil (T1), 2% mugwort and 1% sardine oil(T2), or 4% mugwort and 1% sardine oil (T3). Birds were sacrificed and meat samples were taken and stored for either 0, 3, 7 or 10 days at $4^{\circ}C$. Weight gain in T3 was lowest than other treatment groups (P<0.05). pH of dietary mugwort and sardine oil treatments increased significantly compared to that of control during storage periods (P<0.05). VBN and TBARS of all treatment groups were significantly increased as storage period extended (P<0.05). Meat color $(L^*,\;b^*)$ significantly increased during storage periods. $L^*\;and\;b^*$ values were higher in treatment groups than in control (P<0.05). These results indicate that the mugwort and fish oil may improve quality and self-life of meat-type chickens during storage.