• 한국동물위생학회지
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• 제25권3호
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• pp.285-294
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• 2002

The present studies were carried out to determine antibiotics residues in pork and beef muscles by EEC-4-plate and HPLC. A total of 2,534 samples of pork muscles and 1,070 samples of beef muscles from slaughter houses were collected in Gyeongnam area from January to December, 2001. The results were summarized as follows; 1. Recovery rates of TCs, Sulfa drug, Penicillin G from fortified pork and beef muscles ranged as 68.79～98.24%, 78.21～94.58% and penicillin G 63.35～67.24% respectively, by HPLC. 2. Antibiotics residues were detected in 36 sample(1.42%) of pork muscles, 29 sample (2.71%) of beef muscles by EEC-4-plate. 3. Detection rate of antibiotic residues 14 samples(0.55%) and 26 samples(2.43%), in pork and beef muscles, respectively by HPLC. Concentration of residues in 22 sample(2.06%) of beef muscle were higher than tolerance level in korea. 4. Antibiotics detected were sulfamethazine(47.37%), tetracycline(15.79%), oxytetracycline (15.79%), penicillin G(15.79%), sulfamerazine(5.26%) in pork muscle samples and oxyteracycline (37.21%), penicillin G(30.23%), sulfamethazine(20.93%), tetracycline(4.65%), sulfamerazine (2.33%), sulfadimethoxine(2.33%), sulfaquinoxine(2.33%) in beef muscle samples.

• Asian-Australasian Journal of Animal Sciences
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• 제28권7호
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• pp.922-925
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• 2015

This study was conducted to estimate the genetic parameters for pork belly traits and muscles in Yorkshire pigs. Each pork belly was cut into nine parts perpendicular to the thoracic vertebrae (6th to 14th). Traits of belly muscles including the deep pectoral, latissimus dorsi, cutaneous trunci, rectus abdominis, external and internal abdominal oblique from 382 purebred pigs were recorded and analyzed using SAS Package (9.1) and Derivative-free restricted maximum likelihood methods. Heritability estimates for belly traits ranged from 0.27 to 0.49, while they were 0.12 to 0.66 for belly muscles. Moderate to high heritability estimates were noted in belly weight (0.33), belly length (0.28), and belly width (0.49). In belly muscles, the latissimus dorsi and deep pectoral, which are located only in the 6th to 9th vertebrae sections, were found to have heritability estimates ranging from 0.21 to 0.29 and 0.23 to 0.35, respectively. Strong heritability estimates were observed in the 7th to 13th sections of cutaneous trunci muscle ranging from 0.42 to 0.66. Genetic correlations of latissimus dorsi m. with belly length were positive (0.50), while cutaneous trunci m. with belly weight also revealed a positive relationship that ranged from 0.35 to 0.47. The estimated genetic parameters indicate that belly weight can be improved by genetic selection. Differences in the levels of heritability occurred among various parameters of Yorkshire pork belly, which should be considered when performing selection to improve pork belly quality. Moreover, these results can provide valuable information that can be used as the basis for further investigations to improve pork belly.

• 한국축산식품학회지
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• 제29권2호
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• pp.213-219
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• 2009

돼지고기 저지방 부위를 구성하고 있는 근육들 중 지방함량이 높은 5개 근육들의 냉장유통 중 품질변화를 예측하고자 냉장상태에서 14일 동안 저장하면서 근육별 이화학적 품질변화를 조사하였다. 수분함량, 지방함량, pH는 저장기간이 경과됨에 따라 유의적인 차이가 없었지만, 보수력에서는 supraspinatus, semitendinosus, longissimus dorsi 근육은 저장기간이 경과됨에 따라 유의적으로 증가하였다(p<0.05).포장감량은 모든 근육에서 저장기간이 경과점에 따라 감량이 증가하였지만(p<0.05), 가열감량과 경도는 저장기간에 따른 차이가 없었다(p>0.05). 결론적으로 돼지 저지방 부위 5개 근육들은 냉장저장 14일 동안 이화학적 특성의 변화정도에서 차이를 나타내었으며, 이러한 결과는 돼지 저지방 부위 근육을 활용한 구이용 상품화 추진에 기초 자료로 활용될 수 있을 것으로 사료된다.

• 한국축산식품학회지
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• 제38권6호
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• pp.1305-1314
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• 2018

To investigate relationships of electronic taste-traits with muscle fiber type composition (FTC) and contents of nucleotides, porcine longissimus lumborum (LL), psoas major (PM), and infra spinam (IS) muscles were obtained from eight castrated LYD pigs. FTC and taste-traits in these three porcine muscles were measured by histochemical analysis and electronic tongue system, respectively. IS had significantly higher proportion of type I fibers while LL had significantly higher proportion of type IIB than other muscles (p<0.05). IS had the highest inosine monophosphate (IMP) content while LL had the lowest IMP content (p<0.05). In contrast, LL had significantly higher hypoxanthine content compared to PM and IS (both p<0.05). For taste-traits, IS had significantly higher umami and richness values but lower sourness value than LL and PM (p<0.05). Sourness and astringency values of LL were significantly higher than those of IS (p<0.05). The proportion of type IIB fiber was positively correlated with sourness and astringency but negatively correlated with saltiness. These results suggest that sourness and astringency tastes are increased with increasing proportions of type IIB fibers in porcine muscles due to increase of hypoxanthine content. These results also imply that umami and richness tastes are increased with increasing contents of type I and IIA fibers because of increased IMP content in porcine muscles.

• 한국식생활문화학회지
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• 제19권2호
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• pp.129-138
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• 2004

The changes in DNA damage were investigated during storage after irradiation. Beef, pork and chicken were irradiated at 1.0, 3.0 and 5.0 kGy and stored for 6 months at $-20^{\circ}C$. The comet assay was applied to the sample muscles at the beginning of irradiation and at the end of storage. Muscles were isolated, sliced, and the suspended cells were embedded in an agarose layer. After lysis of the cells, they were electrophoresed for 2 min. and then stained. DNA fragmentation in tissues caused by irradiation was quantified as tail length and tail moment (tail length ${\times}$ % DNA in tail) by comet image analyzing system. Right after irradiation, the differences in tail length between unirradiated and irradiated muscles were significant(p<0.05) in beef, pork and chicken. With increasing the increasing doses, statistically significant longer extension of the DNA from the nucleus toward anode was observed. Similarly even 6 months after irradiation, all the irradiated muscles significantly showed longer tail length than the unirradiated controls. The results represented as tail moment showed similar tendency to those of tail length, but the latter parameter was more sensitive than the former. These results indicate that the comet assay could be one of the simple methods of detecting irradiated muscles. Moreover, this method suggest that using comet assay, we were able to detect DNA damage differences even after 6 months after irradiation.

• Asian-Australasian Journal of Animal Sciences
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• 제21권1호
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• pp.138-143
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• 2008

A study was conducted to evaluate nutritional value for twenty-one pork muscles. Ten market-weight crossbred pigs (five gilts and five barrows) were used for evaluating proximate chemical composition, cholesterol, total iron, calorie and fatty acid contents. As preliminary analysis revealed no noticeable sex effect, pooled data from both sexes were used for the final analysis. M. rectus femoris had the highest moisture content, while m. latissimus dorsi was lowest in moisture content (p<0.05). Protein content was highest for m. longissimus dorsi and lowest for m. supraspinatus (p<0.05). The tensor fasciae and latissimus dorsi muscles contained the highest intramuscular fat (p<0.05), while rectus femoris, adductor and vastus lateralis were lowest in intramuscular fat content. When simple correlations between chemical values were computed for the pooled dataset from all muscles, intramuscular fat had significant (p<0.05) negative linear relationships with moisture (r = -0.85) and protein (r = -0.51) contents. Calorie levels were not significantly affected by fat content, while rectus femoris and latissimus dorsi muscles showed lowest and highest calorie contents, respectively (p<0.05). Polyunsaturated fatty acid content was highest (p<0.05) for both m. adductor and m. rectus femoris, while it was lowest for m. longissimus dorsi. Collectively, the current study identified a large amount of variation in nutritional characteristics between pork muscles, and the data can be used for the development of muscle-specific strategies to improve eating quality of meats and meat products.

• Journal of Animal Science and Technology
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• 제65권1호
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• pp.1-15
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• 2023

Pork is known as one of the preferred part of meat worldwide. Especially, the belly, known as 'Samgyeopsal' in South Korea, has been preferred by consumers in South Korea. Pork belly contained various component muscles, intermuscular and subcutaneous fat. The high-fat belly cut (containing 50%-60% fat ratio) has a low preference in South Korea whereas, the standard belly cut (20%-40% fat ratio) of the consumer preference was different. In addition, the evaluation system focused on lean meat production, represented by loin eye area and back fat thickness. In this review, we discussed the pork belly structure, phenotypic correlation with lean meat production ability and meat quality, and genetic potential to confirm to possibility of application to pig breeding. Moreover, the confirmed possibilities considered that could be a base on the evaluation of standard for the pork belly as an economic trait.

• 농업과학연구
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• 제43권4호
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• pp.581-588
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• 2016

The objective of this study was to investigate the accuracy of visual discrimination of soft fat pork carcasses when subjecting carcasses to quality grade evaluations. In addition, the quality of the longissimus dorsi muscle from soft fat carcasses was investigated. Iodine values of back fat from soft fat carcasses evaluated by visual discrimination were significantly higher than those from firm fat carcass (p < 0.05). However, those values were lower than the standard for soft fat (iodine value = 70). There were no significant differences in linoleic acid content, b-values, and L-values (p < 0.05) of back fat between firm and soft fat carcasses evaluated by visual discrimination. Color of longissimus dorsi muscle from soft fat carcasses (iodine value higher than 70) was not different from that of firm fat carcass (iodine value lower than 70). Except for linoleic acid, there were no significant differences in any fatty acid contents between longissimus dorsi muscles from firm fat and soft fat carcasses. Monounsaturated fatty acid content of longissimus dorsi muscles from soft fat carcasses was significantly lower than those of firm fat carcass (p < 0.05). However polyunsaturated fatty acid content was significantly higher (p < 0.05) in longissimus dorsi muscles from soft fat carcasses. In conclusion, visual discrimination results for soft fat pork carcass were inaccurate. Therefore, other indicators should be required to evaluate soft fat pork carcasses. In contrast, the quality of longissimus dorsi muscle from soft fat carcasses was superior in terms of fatty acid composition compared with that of firm fat carcasses.

• 한국축산식품학회지
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• 제36권3호
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• pp.369-376
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• 2016

This study aimed to investigate the effects of dry aging on the quality of pork loin. Longissimus lumborum muscles were dissected from the right half of five pork carcasses and were used as the control samples. The left halves of the carcasses were aged at 2±1℃ and a relative humidity of 80% for 40 d. The total aerobic bacteria count was similar between the control and dry-aged pork loin (p>0.05). Lactic-acid bacteria was absent in both the control and dry-aged pork loins. Dry-aged pork loin contained low moisture and high protein and ash compared to the controls (p<0.05). The pH was higher and cooking loss was lower in dry-aged pork loin compared to that in the control (p<0.05). Flavor related compounds, such as total free amino acid, hypoxanthine, and inosine of pork loin were higher in dry-aged pork loin; whereas, inosine 5'-monophosphate and guanosine 5'-monophosphate were low in dry-aged pork loin than control (p<0.05). There was no difference in carnosine and anserine content between dry-aged pork loin and the control (p>0.05). Dry-aged pork loin had lower hardness and shear force and received higher core in sensory evaluation than the control (p<0.05). According to the results, dry aging improved textural and sensorial quality of pork loin.

• 한국축산식품학회지
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• 제18권4호
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• pp.358-363
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• 1998

The objectives of this study were to evaluate the effect of previous heating temperature and holding times on the thermal behavior of pork loin muscle by DSC. Pork loin muscles were heated to achieve the following end-point temperatures: 40$^{\circ}C$, 50$^{\circ}C$, 60$^{\circ}C$, 70$^{\circ}C$, 80$^{\circ}C$ at heating rate = 10$^{\circ}C$/min. The first peak was disappeared when samples were initially heated to 50$^{\circ}C$ for 1 minute. As end-point temperature was raised, major peaks were progressively disappeared and peaks were lost completely at 80$^{\circ}C$. Especially, peaks were completely disappeared at 70$^{\circ}C$ for 10 minute. Increasing of exposure time to elevated temperature also increased denaturation, thereby reducing the area of the thermogram.