• 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.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.3
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• pp.398-404
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• 2015

The first aim of the study was to compare selected meat quality parameters in porkers without the gene $RYR1^T$ (ryanodine receptor gene). These were porkers slaughtered at 100 to 115 kg and 116 to 130 kg live weight. The second aim of the study was to determine the occurrence frequency of standard-quality meat (red, firm, nonexudative [RFN]) and the occurence frequency of defective meat (pale, soft, exudative [PSE] and acid, soft, exudative [ASE]). The analysis was conducted on the longissimus lumborum muscle in 114 crossbred porkers. The porkers were a cross of Camborough 22 sows and boars from lines 337PIC (Pig Improvement Company), Norsvin Landrace and Pietrain. All of the animals were provided with identical environmental and nutritional conditions. The average weight of the slaughtered animals in the light and heavy groups was 110 kg and 122 kg, respectively. Both groups had the same average post-slaughter meatiness (56.5%). A statistical analysis of selected meat-quality parameters did not show any significant differences between the weight groups. On the other hand, the classification based on carcass quality showed an occurence frequency of defective meat in heavier crossbred porkers (116 to 130 kg) that was three times higher than in those cross bred animals which weighed 100 to 115 kg when slaughtered. In porkers without the gene $RYR1^T$, the defective meat types PSE and ASE occurred with a frequency of 17.54%.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.8
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• pp.1212-1216
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• 2006

This experiment was conducted to determine and compare some characteristics of the meat and carcass of rabbits aged 11 weeks according to sex. In the experiment thirty male and thirty female New Zealand White rabbits were slaughtered. The weights and percentages of cold carcasses, skin with head and limbs, liver, kidney, heart, lung, fore legs, hind legs, breast and ribs, loin and abdominal wall were recorded. The values for carcass length, lumbar circumference, pH in the muscles of Biceps femoris and Longissimus dorsi, meat to bone ratio and cooking loss were also determined. The mean values for cold carcass weight and cold dressing percentage were 832 g and 48.77% in male and 849 g and 48.69% in female, respectively. In this study no significant differences were shown between male and female rabbits in the characteristics of carcass and meat except the value of pH of Longissimus dorsi muscle which was markedly higher in males than that in females meat. Slaughter weight was positively correlated with the weights of carcass, skin with head and limbs, lung, liver, kidney, heart and weights of joints (p<0.01) and dressing percentage (p<0.05).

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.8
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• pp.1159-1168
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• 2012

The experiment was carried out to investigate the effects of Alisma canaliculatum with probiotics (ACP) on the growth performance, meat composition, oxidative stability, and fatty acid composition of broiler meat. Sixteen probiotic strains were tested for their levels of acid, bile, and heat tolerance. Among them, Lactobacillus acidophilus KCTC 3111, Enterococcus faecium KCTC 2022, Bacillus subtilis KCTC 3239, and Saccharomyces cerevisiae KCTC 7928 were selected for use in ACP. Exactly 140 Ross broiler chicks were assigned to four dietary treatments in five replications for 5 wks in a completely randomized design. The dietary treatments were NC (Negative control; basal diet), PC (Positive control; basal diet with 0.005% Chlortetracycline), ACP-0.5% (basal diet with 0.5% ACP powder), and ACP-1% (basal diet with 1% ACP powder). According to the results, body weight of the broilers increased, and feed conversion ratio improved in the ACP-0.5% group compared to the NC group (p<0.05). Crude protein content of breast meat was higher (p<0.05) in the ACP-0.5% group, whereas crude fat content of thigh meat was lower (p<0.05) in the supplemented groups. Breast meat absolute and relative weights were both higher (p<0.05) in the ACP groups compared to the control group. Further, ACP diets increased gizzard and decreased large intestine relative weights, whereas kidney relative weight decreased upon the addition of a higher level (1%) of ACP (p<0.05). Thiobarbituric acid reactive substances values of breast and thigh meats were reduced (p<0.05) by ACP supplementation compared to control. Regarding the fatty acid composition of breast meat, arachidonic acid, docosahexaenoic acid, PUFA, and n6 fatty acid levels decreased (p<0.05) in the ACP groups, whereas the levels of linoleic acid, PUFA, PUFA/SFA, and n6 fatty acid in thigh meat decreased (p<0.05) by ACP and PC diets. It can be suggested based on the study results that ACP-0.5% diet could be an effective feed additive for broilers.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.4
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• pp.522-528
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• 2018

Objective: This study evaluated inclusion of buckwheat silage to the diet of growing lambs in terms of meat quality as compared to maize silage. Methods: Buckwheat, rich in total phenols (TP, 33 g/kg dry matter [DM]), was harvested at the end of the milk stage and ensiled in 40 kg plastic bags after wilting (294 g/kg silage DM). A total of 18 growing lambs ($21.6{\pm}1.2$) were individually fed isonitrogenous and isoenergetic total mixed rations (TMR) for 75 d that either contained buckwheat or maize silage at DM proportions of 0.50. At the end of feeding trail all lambs were slaughtered to assess carcass characteristics and meat quality. Results: Buckwheat silage increased (p<0.01) the DM intake of lambs as compared to maize silage, but had no effects (p>0.05) on live weight gain and feed efficiency. Carcass weight, dressing percentage, meat pH, water holding capacity, cooking loss, shear force ($kg/cm^2$), and total viable bacteria count of meat did not differ (p>0.05) between the treatments. However, TP content of meat increased (p<0.001) by feeding buckwheat TMR. Feeding buckwheat TMR also decreased (p<0.05) the b* values of meat. Conclusion: The results provide that buckwheat silage is palatable and could successfully include TMR of growing lambs with no adverse effects on performance, carcass and meat quality. Additionally, feeding buckwheat silage to lambs offers increased TP in meat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.477-481
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• 1998

Sea mustard paste was prepared by treating wet and dried sea mustard with 0.1M Na2CO3, which mainly aimed to extract alginate from the cell wall of sea mustard. The pastes were added to beef, chicken and pork to manufacture the meat patties. The effects of adding the paste were investigated in terms of sensory properties, texture(hardness)and weight changes after cooking. The sensory attributes such as taste, color, texture and juiciness were generally enhanced by adding the paste. The hardness of cooked patties was significantly decreased, so the paste provided softer texture. The addition of paste also resulted in decreasing the weight loss of meat patties after cooking.

• The Korean Journal of Food And Nutrition
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• v.2 no.1
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• pp.12-17
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• 1989

This experiment was carried out to investigate the changes in quality of pork organs such as the meat of large intestine, small intestine and liver during frozen storage at -18$\pm$1$^{\circ}C$. The result obtained were as follows ; 1 The moisture contents in the meat of large intestine, small intestine and liver was 61.1%, 65.1% and 71.3% and the content of crude fat was 27.1%, 21.5% and 5.0% respectively, 2. Weight loss increased In the course of storage period, and liver showed the least weight loss in them. 3. Total lipid in the meat of large intestine, small intestine and liver was 24.4%, 19.2% and 4.3% respectively, and which decreased gradually in the course of storage period. 4. The content of volatile basic nitrogen in raw meat was 20 mg% within and without before storage treatment, and that of the value was 24.2 mg% within after 3 weeks storage.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.322-327
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• 2005

This study was intended to provide basic information which might be useful in increasing added values to the pork from Korean native black pigs (KNP), through comparative evaluation on carcass characteristics and meat qualities between KNP and four exotic breed groups including Duroc (DD), Landrace (LL), Yorkshire (YY), and LYD-cross (1/4LL 1/4YY, 1/2DD), and the results were summarized as follows. Live weight carcass weight, dressed meat weight, skin weight, fat weight and bone weight of KNP were significantly (p<0.05) lower than those of DD, LL, YY and LYD-cross. Carcass yield and dressed meat yield were also significantly (p<0.05) lower in KNP than other 4 groups, however, total fat, skin, bone, kidney and kidney fat in percentage were significantly (p<0.05) higher for KNP than others. Dressed meat yield was highest for YY, followed by LYD-cross and KNP. Weight of belly was 6.12, 9.43, and 9.52 kg for KNP, YY and LYD-cross, respectively. Percent belly of KNP was $11.11\%$ while other groups ranged from 11.5 to $12.2\%$ Shear force value was not different among the treatments. KNP had significantly (p<0.05) lower water holding capacity (WHC), and cooking loss, but significantly (p<0.05) higher in juiciness comparatively. KNP had significantly (p<0.05) higher $a^{*}$ value while DD had significantly (p<0.05) lower than other breeds.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.7
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• pp.1047-1053
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• 2013

Five hundred and forty crossbred (Korean native black pig${\times}$Landrace) F2 were selected at a commercial pig farm and then divided into six different coat color groups: (A: Black, B: White, C: Red, D: White spot in black, E: Black spot in white, F: Black spot in red). Birth weight, 21st d weight, 140th d weight and carcass weight varied among the different coat color groups. D group (white spot in black coat) showed a significantly higher body weight at each weigh (birth weight, 140th d weight and carcass weight) than did the other groups, whereas the C group (red coat color) showed a significantly lower body weight at finishing stage (140th d weight and carcass weight) compared to other groups. Meat quality characteristics, shear force, cooking loss and meat color were not significantly different among the different coat color groups, whereas drip loss was significantly higher in F than in other groups. Most blood characteristics were not significantly different among the different groups, except for the red blood cells.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.8
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• pp.1181-1187
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• 2016

The objective of the study was to evaluate fattening performance, carcass value and meat quality in pigs of Prestice Black-Pied breed in relation to slaughter weight (SW) and gender (barrows and gilts, resp.). Pigs were divided into weight categories: SW1 (75 to 99.9 kg), SW2 (100 to 109.9 kg) and SW3 (110 to 130 kg) and all individual traits were analyzed by the general linear model procedure (SAS 9.3). Average SW of each weight group was as follows: SW1 94.2 kg, SW2 105.8 kg, and SW3 115.2 kg. Differences among average backfat thickness of 36.07 mm in SW1, 40.16 mm in SW2, and 43.21 mm in SW3 were significant (p<0.01). Lean meat content was 48.94% (SW1), 48.78% (SW2), and 48.76% (SW3). Pigs were slaughtered at average weight of 105.7 kg for barrows and 104.4 kg for gilts. Average backfat thickness for barrows was 40.90 mm and 38.72 mm for gilts (significant difference p<0.05). Lean meat content was 48.75% in barrows and 48.91% in gilts. The values of pH45, characterizing the meat of very good quality. The loin in SW3 was darker than the muscles of SW1 and SW2. Drip loss was the lowest in SW1 (1.96%), compared to the highest drip loss in SW3 (2.59%). Content of intramuscular fat was 2.68% in SW3, 2.79% in SW2, and SW1 had the lowest content 2.47%. The values of pH45, colour lightness and drip loss were similar in both genders. However barrows had higher intramuscular fat content by 0.31% than gilts (p<0.05).