• Asian-Australasian Journal of Animal Sciences
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• 제14권3호
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• pp.365-371
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• 2001

The effects of light exposure and light intensity on surface color of Hanwoo (Korean native cattle) beef and color stability of fresh normal and DFD (dark, firm, dry) muscles during 7 days at $4{\pm}1^{\circ}C$ under three display conditions (Dark, Light1000 and Light3000) were investigated. The $L^*$, $a^*$, $b^*$, $C^*$ values and R630-R580 were significantly (p<0.05) higher in normal beef than in DFD beef. The $a^*$, $b^*$, $c^*$ values and R630-R580 of normal beef increased during the first day of display except Light3000 group, then gradually decreased over time. The surfaces of Hanwoo beef accumulated more metmyoglobin in the light than in the dark. Also, the rate of decrease in redness during refrigerated storage was enhanced by light exposure and increase in light intensity. Discolorations were more rapid in DFD beef than normal beef. Increasing light intensity promoted not only discoloration but also lipid oxidation. Therefore storage in the dark is effective in retarding the formation of a brown color in Hanwoo beef.

• Journal of Animal Science and Technology
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• 제44권5호
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• pp.607-616
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• 2002

계절별로 도축된 한우육의 육색에 미치는 요인들을 구체적으로 분석하고자 2000년도에 도축된 한우의 pH, 성별, 등지방두께, 등심단면적, 도체중, 출하연령, 도체심부온도, 외기온도, 외기상대습도 요인이 육색에 미치는 영향을 분석하였다. 분석결과, 여름에는 L*값(명도)이 비거세우가 유의적으로 낮았던 것을 제외하고 모든 육색특성에서 유의적이지 않은 것으로 나타났으며 기타 계절에서는 모든 육색특성에서 거세우가 유의적으로 높은 값을 나타내었다. 또한 중회귀분석결과 모든 육색특성(L*, a*, C*, $h^0$)에서 pH가 증가할수록 그 값들은 감소하였으며, 등지방두께는 증가할수록 그 값들은 증가하였다. 각 요인별로 의사결정나무분석을 실시한 결과, 명도(L*)가 가장 높은 것은 봄과 가을에 도축한 암소와 거세우였으며 적색도(a*)는 가을에 도축한 한우중 pH가 5.63 미만이고 외기상대습도가 71.5% 이상인 경우인 것으로 나타났다. Chroma값(C*)은 여름과 가을에 도축하고 pH가 5.60 미만이면서 등지방두께가 8mm 이상인 한우가 가장 높았으며, hue angle($h^0$)은 봄, 여름, 가을에 도축하고 pH가 5.66 미만이며 등지방두께가 8mm 이상인 한우 중 심부온도가 4.7$^{\circ}C$ 미만인 것으로 나타났다.

• Asian-Australasian Journal of Animal Sciences
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• 제28권11호
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• pp.1592-1598
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• 2015

This study was conducted to determine the effects of feeding a trace minerals-fortified microbial culture (TMC) on the performance and carcass characteristics of late-fattening Hanwoo steers. A mixture of microbes (0.6% [v/w] of Enterobacter sp., Bacillus sp., Lactobacillus sp., and Saccharomyces sp.) was cultured with 99% feedstuff for ensiling and 0.4% trace minerals (zinc, selenium, copper, and cobalt). Sixteen late-fattening steers (mean age, 21.8 months) were allocated to two diets: a control diet (concentrate mix and rice straw) and a treated diet (control diet+3.3% TMC). At a mean age of 31.1 months, all the steers were slaughtered. The addition of TMC to the diet did not affect the average daily weight gain of the late fattening steers, compared with that of control steers. Moreover, consuming the TMC-supplemented diet did not affect cold carcass weight, yield traits such as back fat thickness, longissimus muscle area, yield index or yield grade, or quality traits such as meat color, fat color, texture, maturity, marbling score, or quality grade. However, consumption of a TMC-supplemented diet increased the concentrations of zinc, selenium, and sulfur (p<0.05) in the longissimus muscle. With respect to amino acids, animals consuming TMC showed increased (p<0.05) concentrations of lysine, leucine, and valine among essential amino acids and a decreased (p<0.05) concentration of proline among non-essential amino acids. In conclusion, the consumption of a TMC-supplemented diet during the late-fattening period elevated the concentrations of certain trace minerals and essential amino acids in the longissimus muscle, without any deleterious effects on performance and other carcass characteristics of Hanwoo steers.

• 한국초지조사료학회지
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• 제32권4호
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• pp.387-396
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• 2012

A study was conducted to determine the dietary effects of Na-bentonite (NaB) and probiotics on meat characteristics and health of Hanwoo steers fed rice straw as a sole roughage source. A total of 24 growing Hanwoo steers (avg BW 232 kg) were assigned to two treatments which included a control diet (concentrate mix and rice straw) and a treatment diet (control diet + 0.5-1.0% NaB + 0.5-1.0% probiotics. The diets were fed for 22 months up to the time the animals were slaughtered. Dietary treatment increased (p<0.05) concentrations of trace minerals such as Zn, Cu, and Fe in the longissimus muscle compared to the control. The treatment diet did not affect cold carcass weight, yield traits such as backfat thickness, longissimus muscle area, yield index, yield grade and quality traits such as marbling score, meat color, fat color, texture, maturity and quality grade. Blood profiles of growing steers were within the normal ranges for healthy cattle. In conclusion, feeding a combination of clay mineral and probiotics to Hanwoo steers fed rice straw as a sole roughage source could have a desirable effect on improving trace mineral retention in longissimus muscle without any deleterious effects on carcass traits of steers.

• 한국식품영양과학회지
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• 제37권9호
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• pp.1142-1147
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• 2008

참돔의 효율적 이용을 위한 기초 연구로 급이 및 비급이 참돔의 색조, 맛 및 영양 특성에 대하여 살펴보았다. 비급이 참돔의 일반성분은 수분의 경우 72.7%, 조단백질의 경우 21.1%, 조지방의 경우 3.7% 및 조회분의 경우 1.4%로, 급이 참돔의 일반성분에 비하여 수분의 경우 약 3%가 높았고, 조지방의 경우 약 3%가 낮았으며, 조단백질 하량과 조회분 함량에서는 거의 차이가 없었다. 비급이 양식산 참돔 근육의 명도, 적색도, 황색도 및 색차는 각각 37.52, -1.47, 0.71 및 59.33으로, 급이 양식산 참돔 근육의 헌터 색조에 비하여 명도의 경우 미미한 정도에 높았던 반면 기타 적색도, 황색도 및 색차의 경우 차이가 인정되지 않았다. TCA 가용성 질소 함량은 비급이 참돔이 403.8 mg/100 g으로, 급이 참돔 보다 높았다. Taste value로 살펴 본 급이 및 비급이 참돔의 주요 유리아미노산은 두 종 모두가 glutamic acid, alanine, lysine 및 histidine이었다. 총 아미노산 함량은 비급이 참돔이 21.2 g/100 g으로, 급이 참돔보다 약간 높았다. 주요 구성 아미노산으로는 급이 유무에 관계없이 두 종의 참돔이 모두 glutamic acid(약 14.0%), aspartic acid(약 10%) 및 lysine(약 10%) 등으로 차이가 없었다. 비급이 참돔이 급이 참돔에 비하여 칼륨의 경우 높았고, 마그네슘의 경우 낮았으나, 기타 철 및 칼슘 함량의 경우 차이가 없었다. 관능검사 결과 비급이 참돔이 급이 참돔에 비하여 색조 및 냄새의 경우 차이가 없었으나, 맛 및 조직감의 경우 우수하다고 평가되었다.

• 수산해양교육연구
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• 제25권3호
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• pp.553-563
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• 2013

This study was conducted to evaluate the quality characteristics (proximate composition, fatty acids, amino acids and sensory properties) of whole body and dorsal muscle in olive flounder, which is switch size from juvenile to growing fed extruded pellets (EP) and raw fish-based moist pellet (MP) for 9 months. Sample was collected at 5 and 9 months to compare with those of EP and MP. Whole body crude protein of fish fed EP at 9 months was significantly higher than that of fish fed MP (P<0.05). Linolenic acid(18:3) and n-6/n-3 ratio in dorsal muscle of fish fed EP were significantly higher than those of fish fed MP (P<0.05). No significant differences were observed in the results of the flavor, color, taste and texture of the muscle of the fish fed EP compared to those fed MP (P>0.05). Based on the experimental results, we concluded that olive flounder cultured with EP is not inferior to those fed MP for quality characteristics of whole body and muscle.

• Molecules and Cells
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• 제28권6호
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• pp.565-573
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• 2009

The pig could be a useful model to characterize molecular aspects determining several delicate phenotypes because they have been bred for those characteristics. The Korean native pig (KNP) is a regional breed in Korea that was characterized by relatively high intramuscular fat content and reddish meat color compared to other western breeds such as Yorkshire (YS). YS grew faster and contained more lean muscle than KNP. We compared the KNP to Yorksire to find molecular clues determining muscle characteristics. The comparison of skeletal gene expression profiles between these two breeds showed molecular differences in muscle. We found 82 differentially expressed genes (DEGs) defined by fold change (more than 1.5 fold difference) and statistical significance (within 5% of false discovery rate). Functional analyses of these DEGs indicated up-regulation of most genes involved in cell cycle arrest, down-regulation of most genes involved in cellular differentiation and its inhibition, down-regulation of most genes encoding component of muscular-structural system, and up-regulation of most genes involved in diverse metabolism in KNP. Especially, DEGs in above-mentioned categories included a large number of genes encoding proteins directly or indirectly involved in p53 pathway. Our results indicated a possible role of p53 to determine muscle characteristics between these two breeds.

• Asian-Australasian Journal of Animal Sciences
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• 제25권6호
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• pp.824-831
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• 2012

The objective was to compare meat quality, muscle fiber characteristics, lipid oxidation and fatty acids of Limousin (LIM), Simmtental (SIM), Luxi (LX), Qinchuan (QC) and Jinnan (JN) offered the same diet in China. After finishing, eight bulls from each breed were randomly selected for slaughter at 18.5 months old. Longissimus dorsi (ld) muscle was taken from the carcass for meat quality evaluations. Breed had little effect on most of meat and fat color parameters except for Hue and $b^*$ in which QC had lower values. LIM showed higher pH (24 h) and better water holding capacity than other breeds. LIM showed the lowest dry matter content but the highest crude protein. LX and LIM had higher percentage and density of red muscle fiber than other breeds. Lipid oxidations were significantly lower in LIM than in QC, with the LX, SIM and JN having the intermediate values. Compared to other four breeds, QC provided the highest values of polyunsaturated fatty acids (PUFA), n-6 fatty acids and n-3 fatty acids. In conclusion, LIM scored better on most of meat quality characteristics; however, local breeds such as LX and QC also had better muscle fiber characteristics and better fatty acids composition.

• 농업과학연구
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• 제42권2호
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• pp.125-129
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• 2015

This study was conducted to investigate the incidence of bone-fracture from pig carcass slaughtered in eight processing plants located in Daejeon and Chungnam area, Korea, during the year 2013 and 2014, and to evaluate the quality of semimembranous muscle from bone-fractured carcasses. Twenty semimembranous muscles were collected from bone-fractured carcasses and none bone-fractured (control) ones, respectively, after storage of pig carcass at $5^{\circ}C$ for 24 h. The pH, cooking loss, and color of semimembranous muscle were measured as quality parameters. In total 4,865,502 of pig carcasses, the occurrence of bone fracture was 0.328% (15,975 heads) and scored the highest defect (26.31%) in total abnormal carcasses. The pH and cooking loss of semimembranous muscle from bone-fractured carcasses were significantly lower than those of control (p<0.05). $L^*$ and $a^*$ values of semimembranous muscle were not significantly different between bone-fractured carcass and control whereas that of $b^*$ values was significantly higher in bone-fractured carcass than control (p<0.05). Eight out of twenty semimembranous muscle collected from bone-fractured carcasses were confirmed as PSE whereas only one in control. In conclusion, the incidence of bone-fracture pre- and during slaughter of pig may cause serious defects in final meat quality. Therefore, the proper handling and treatment should be implicated to avoid and/or decrease the incidence of bone-fracture of pigs.

• Asian-Australasian Journal of Animal Sciences
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• 제28권6호
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• pp.862-869
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• 2015

The current study was designed to estimate the pork quality traits using metabolites from exsanguination blood and postmortem muscle simultaneously under the Korean standard pre- and post-slaughter conditions. A total of 111 Yorkshire (pure breed and castrated male) pigs were evaluated under the Korean standard conditions. Measurements were taken of the levels of blood glucose and lactate at exsanguination, and muscle glycogen and lactate content at 45 min and 24 h postmortem. Certain pork quality traits were also evaluated. Correlation analysis and multiple regression analysis including stepwise regression were performed. Exsanguination blood glucose and lactate levels were positively correlated with each other, negatively related to postmortem muscle glycogen content and positively associated with postmortem muscle lactate content. A rapid and extended postmortem glycolysis was associated with high levels of blood glucose and lactate, with high muscle lactate content, and with low muscle glycogen content during postmortem. In addition, these were also correlated with paler meat color and reduced water holding capacity. The results of multiple regression analyses also showed that metabolites in exsanguination blood and postmortem muscle explained variations in pork quality traits. Especially, levels of blood glucose and lactate and content of muscle glycogen at early postmortem were significantly associated with an elevated early glycolytic rate. Furthermore, muscle lactate content at 24 h postmortem alone accounted for a considerable portion of the variation in pork quality traits. Based on these results, the current study confirmed that the main factor influencing pork quality traits is the ultimate lactate content in muscle via postmortem glycolysis, and that levels of blood glucose and lactate at exsanguination and contents of muscle glycogen and lactate at postmortem can explain a large portion of the variation in pork quality even under the standard slaughter conditions.