• 한국축산식품학회지
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• 제41권2호
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• pp.214-223
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• 2021

This study compared the quality, cooking, textural, and palatability characteristics between sous-vide (SV) cooked pork loin patties with different searing treatments (ST). Before SV cooking, STs were conducted on each side of the pork loin patties for 0 (control) to 120 s (ST120), and all patties were then cooked using an SV cooker at 75℃ for 120 min. Noticeable differences were observed in quality properties between the groups. The seared SV loin patties exhibited lower lightness and higher browning index values compared to the unseared SV loin patties (p<0.001). Cooking loss gradually increased with increasing ST times, and the control group had a lower percentage compared to the ST60 group (19.5 vs. 25.7%, p<0.001). Changes in cooking properties were associated with the extent of ST, and the ST groups exhibited a higher hardness value compared to the control group (p<0.001). Regarding palatability, loin patties from the control group scored lower in appearance acceptability compared to patties from the ST groups (p<0.05) due to extent of browning on the surface. Moreover, the ST groups did exhibit a higher flavor intensity compared to the control group, but no differences were observed in tenderness and juiciness scores between the control and ST60 groups. Due to these results, the ST60 group exhibited a greater score in overall acceptability compared to the other groups except for the ST90 group. Therefore, an additional ST before SV cooking can achieve a more appealing appearance and palatability as well as to enhance the availability of pork loin.

• 한국식품영양과학회지
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• 제28권1호
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• pp.265-273
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• 1999

Elderly Koreans living in Muju Gun, Jeonbuk were divided into two groups with ages(65~74 years old group & over 75 years old group) and surveyed with questionnaire to investigate their dietary status and those factors affected with ages. The score of food habit in both sexes showed a falling tendency as their ages increased. Compared with elderly men, elderly women showed lower quality of diet. Elderly Korean were more consumed cereals and green vegetables than milk, egg, meat & fish, seaweed and fats & oils. As education level increased, the food habit score showed a rising tendency. The correlation coefficient between the score of food habit and education level was positive in illiterate and school graduates. The score of food habit of living together with their family was higher than those of living alone or living with their spouse. As household income increased, the food habit score showed a rising tendency. In the case of self consciousness of socioeconomic status was middle, food habit score is higher than those of very low. Dental status of eldery people did not affect food habit score. Palatability showed no significant correlation with age. Elderly Koreans prefered sweet taste than salty, sour, and bitter taste.

• 한국축산식품학회지
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• 제40권1호
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• pp.34-43
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• 2020

The objectives of this study was to compare palatability changes of the longissimus thoracis (LT) and vastus lateralis (VL) muscles of Hanwoo steers from different beef quality grades (1⁺ and 1) during 28 d of wet-aging in order to improve the utilization of the VL muscle as a steak. The VL muscle showed a higher collagen content and a lower intramuscular fat content than the LT muscle (p<0.05). As expected, the Warner-Bratzler shear force value was greater in the LT 1 grade (LT-1) muscle than the LT-1⁺ muscle (p<0.05); whereas no difference was observed between the grades in the VL muscle at 24 h postmortem. Compared to 0 d of aging, tenderness scores significantly increased after 14 and 21 d of aging in the LT and VL muscles, respectively (p<0.05). Additionally, there was no difference in tenderness score between the VL-1⁺ aged for 21 d and the LT-1 at 24 h postmortem, although tenderness score was greater in the LT than the VL at each period (p<0.05). Moreover, the VL-1⁺ steak exhibited a higher tenderness score than the VL-1 steak at 21 and 28 d of aging (p<0.05). On the other hand, the effect of aging time on juiciness and flavor in the VL muscle was somewhat limited unlike the LT muscle. Taken together, the VL muscle requires a longer aging time than the LT muscle to improve consumer preference. Considering the tenderness, using a higher quality grade for aging is more useful in the VL muscle.

• Asian-Australasian Journal of Animal Sciences
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• 제32권12호
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• pp.1923-1932
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• 2019

Objective: We investigated visual marbling level (VML) influence on pork loin physicochemical traits, consumer palatability responses, VML liking, purchase intent, and their relationships. Methods: For each of five slaughtering dates, at 24-h postmortem, nine paired Duroc castrated male boneless Longissimus dorsi (LD) muscles were categorized into low (LM, score 1 to 2, n = 3), medium (MM, score 3 to 4, n = 3), and high (HM, score 5 to 6, n = 3) VML. Meat physicochemical quality traits and consumer responses (n = 389) on palatability and VML liking, and purchase intent were evaluated. The experiment was in randomized complete block design. Analysis of variance, Duncan's multiple mean comparisons, and correlation coefficients were determined. Results: VML correspond to crude fat (r = 0.91, p<0.01), but both were reversely related to moisture content (r = -0.75 and -0.91, p<0.01, respectively). As VML increased, ash (p<0.05) and protein (p = 0.072) decreased, pH and $b^{\star}$ increased (p<0.05), but drip, cooking (p<0.05) and thawing (p = 0.088) losses decreased. Among treatments, muscle fiber diameter, sarcomere length, total and insoluble collagen contents, $L^{\star}$, and $a^{\star}$ did not differ (p>0.05). Compared to the others, HM had lower collagen solubility percentage (p<0.05), but similar (p>0.05) Warner-Bratzler shear force (WBSF). No differences (p>0.05) were found in juiciness, overall flavor, oiliness, and overall acceptability, but HM was more tender (p<0.05) than the others. Based on VML, consumers preferred MM to HM (p<0.05), while LM was similar to MM and HM (p>0.05). Corresponding to VML preference (r = 0.45, p<0.01), consumers (83%) would (p<0.01) definitely and probably buy MM, over LM (74%), and HM (68%), respectively. Conclusion: Increasing VML in pork LD altered its chemical composition, slightly increased pH, and improved water holding capacity, thereby improving its tenderness acceptability. Marbling might reduce chewing resistance, as lower collagen solubility in HM did not impact tenderness acceptability and WBSF. While HM was rated as most tender, consumers visually preferred and would purchase MM.

• Asian-Australasian Journal of Animal Sciences
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• 제16권6호
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• pp.823-829
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• 2003

Four different types of silage from new cultivars of Napier grass (Pennisetum purpureum), cv. NG 1 and NG 2, were fed to eight wethers in order to evaluate their preference and intake by sheep. The silages were prepared from direct-cut NG 1 herbage; pre-wilted NG 1 herbage; NG 1 herbage with maize meal (5% inclusion) and NG 2 herbage with maize meal (5% inclusion). All silages were palatable to sheep. Maize-treated silage had high quality fermentation, characterized by high Fleig scores and low pH, volatile fatty acids (VFA) and ammoniacal nitrogen contents. The pH, Fleig score, in vitro digestible organic matter (IVDOMD) and ammoniacal-N contents for maize-treated cv. NG 1 silage were 3.7, 78, $540g\;kg^{-1}$ dry matter (DM ) and $0.18g\;kg^{-1}$ DM whereas, in maize-treated cv. NG 2 they were 3.6, 59, $^458g\;kg{-1}$ DM and $0.18g\;kg^-1$ DM, respectively. The superior quality of maize-treated silages made them more preferable to sheep. Among the maize-fortified silages, palatability and intake were significantly (p<0.001) greater with cv. NG 1. Although direct-cut silage had better fermentation quality compared to wilted silage, wilted silage was significantly (p<0.001) more preferable to sheep. However, there were no significant differences (p<0.05) in the levels of preference and intake of wilted silage compared to maize-treated cv. NG 2 silage, even though the latter tended to be more palatable. There were indications that high pH (4.6 vs 3.5) and IVDOMD content (476 vs $457g\;kg^{-1}%$ DM) of wilted silage contributed to higher intake, compared to direct-cut silage. It was generally concluded that pre-wilting and treatment of Napier grass with maize meal at ensiling enhances intake and palatability.

• 동아시아식생활학회지
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• 제15권6호
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• pp.759-765
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• 2005

This study was carried out to investigate the feeding effects of fermented wild grape by-product on pork meat qualities. The samples consisted of the pork not fed fermented wild grape byproduct(FWG-X) and the pork fed fermented wild grape byproduct(FWG-O). The moisture, crude protein, crude fat and crude ash were not significantly different between samples. The cholesterol and TBARS of FWG-O were lower than those of the FWG-X, and the salt soluble protein extractability of FWG-O was higher than that of the FWG-X(p<0.05). The calorie, cooking loss, water holding capacity, pH and volatile basic nitrogen were not significantly different between FWG-X and FWG-O. The meat colors of the a and b value of FWG-O were higher than those of the FWG-X, and in case of the fat color, the a value of FWG-O was higher than that of the FWG-X. The hardness, springiness, cohesiveness, gumminess, chewiness and shear force were not significantly different between FWG-X and FWG-O. The total amino acid contents of FWG-X and FWG-O were 74.35 and 69.59g/100g protein, respectively, The raw meat color of FWG-O was higher than that of the FWG(p<0.01), and the cooked meat color(p<0.05), taste(p<0.001), flavor(p<0.001), juiciness(p<0.01) and palatability(p<0.01) were superior to those of the FWG-X. This study showed that fermented wild grape by-product decreased the cholesterol content and lipid oxidation with enhancing the sensory score.

• 한국식품영양과학회지
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• 제32권8호
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• pp.1297-1301
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• 2003

감귤의 건조에 따른 품질 특성을 모니터링하고 기호도가 우수한 건조 감귤을 제조하고자 건조온도 및 건조시간에 대한 중심합성실험 계획으로 반응표면분석을 실시하였다. 그 결과 수분활성도, 경도(hardness) 및 부드러움 정도(softness)는 건조온도에 영향을 많이 받는 것으로 나타났다. 건조 감귤의 건조온도가 증가할수록 수분 활성도는 감소하는 것으로 나타났으며, 경도는 증가하는 것으로 나타났다. 부드러움 정도는 건조 온도가 낮고 건조시간이 짧을수록 높게 나타났다. 건조감귤의 전반적인 기호도는 건조온도가 낮을수록 높은 기호도를 가지는 것으로 나타났다. 높은 기호도를 가지는 범위에서의 경도는 2.01 ∼ 3.20 ${\times}$ $10^{6}$ dyn/$\textrm{cm}^2$, 부드러움 정도는 62.54 ∼ 146.37 cm/kg의 범위로 나타났다. 이러한 범위를 만족시켜주는 건조 조건범위는 건조온도 66 ∼ 75$^{\circ}C$ 및 건조시간 8 ∼ 14 hr범위였다.

• Journal of Animal Science and Technology
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• 제53권5호
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• pp.435-440
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• 2011

본 연구는 반려견 사료 내 주요 탄수화물원인 밀가루(원물기준 약 51%)를 현미로 15%, 30% 대체 급여하였을 때, 사료 영양소 소화율, 배설분 특성, 기호성 변화를 조사하기 위하여 말티즈(Maltese) 강아지(8~9개월령, 시험개시 평균체중 $2.8{\pm}0.3$ kg) 6마리는 이용 반복 $3{\times}3$ 라틴방각법에 따라 실험을 수행하였다. 모든 영양소 소화율에서 현미 15%구가 가장 높거나 혹은 가장 낮은 quadratic 효과가 나타났다. 대조구와 현미 30% 구간에는 차이가 없었다. 사료의 DE 및 ME 농도(kcal/kg DM)도 quadratic 반응(P<0.001, P=0.015)을 보였다. 생분 및 건물 분 배설량에서도 현미 15%구가 가장 높게 나타나는 quadratic (P = 0.006, P = 0.014) 반응을 보였고, 분 score는 2.7에서 2.3으로 linear (P = 0.008)하게 낮아졌다. 현미구 대체율이 증가하면서 분 암모니아 농도는 linear (P = 0.001)한 증가를 보였으며, short- chain fatty acid 농도는 linear (P = 0.07) 감소 경향을 보였다. 본 실험에서의 현미 급여 효과는 배설 분 score에서만 확인되었고, 현미구의 현저한 기호성 증진 결과에 대해서는 현미 효과인지 가금부산물 함량 증가 효과인지 추가 실험이 필요할 것으로 생각된다.

• 한국축산식품학회지
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• 제35권6호
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• pp.859-866
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• 2015

To determine chemical components and meat quality traits related to palatability of 10 primal cuts, 25 Hanwoo carcasses were selected from 5 carcasses × 5 quality grades and used to obtain proximate data and meat quality characteristics. Significant differences (p<0.05) in chemical component and meat quality were found among the 10 primal cuts. The highest fat content was found in the kalbi, followed by dungsim, yangjee, chaekeut, ansim, abdari, suldo, moksim, udun, and satae. Protein and moisture contents in the 10 primal cuts were in reverse order of fat content. Moksim had the highest drip loss % and cooking loss % than all other primal cuts while kalbi showed the lowest (p<0.05) percentage of drip and cooking loss. Ansim had the longest sarcomere length but the lowest shear force values than all other cuts (p<0.05). The highest (p<0.05) score for overall acceptability was observed in ansim. Moksim, udun, abdari, and satae were rated the lowest (p<0.05) in overall acceptability among the 10 primal cuts from Hanwoo carcasses. In conclusion, ansim, dungsim, chaekeut, and kalbi had the highest overall acceptability due to their higher fat contents and lower shear force values.

• 한국식품저장유통학회지
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• 제20권2호
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• pp.257-264
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• 2013

본 연구는 저장성이 낮은 양파를 이용하여 양파의 발효특성을 조사하였다. 양파 발효의 화학적 특성(잔류 당 함량, pH, 산도 및 알콜 함량)과 관능적 특성(색상, 향, 맛 및 전반적인 기호도)은 반응표면분석을 통해 모니터링 되었다. 알콜 함량에 대한 반응표면분석 결과, 회귀식의 $R^2$가 0.9620으로 1% 이내에서 유의성이 인정되었으며, 예측된 정상점은 최대점으로 발효온도 $29.27^{\circ}C$, 발효시간 103.43 hr 및 초기 당도 $27.52^{\circ}Brix$였으며, 최대점까지는 초기 당 함량과 발효시간이 경과할수록 증가하였다. 전반적인 기호도에 대한 회귀식의 $R^2$는 0.9060으로 5% 이내에서 유의성이 인정되었으며, 예측된 정상점은 안장점으로, $39.27^{\circ}C$, 57.28 hr 및 $22.14^{\circ}Brix$의 조건에서 최대값 6.64점으로 예측되었다. 알콜 함량과 전반적인 기호도 모두를 만족시켜 주는 조건을 구하기 위해 반응표면 중 최적 반응표면만을 superimposing 하여 양파 발효주의 최적 발효조건을 설정한 결과, 발효온도 $28{\sim}32^{\circ}C$, 발효시간 80~90 hr 및 초기 당도 $20{\sim}25^{\circ}Brix$로 예측되었다.