• 한국식품영양학회지
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• 제25권1호
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• pp.116-122
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• 2012

The objective of this study was to address the issues associated with the solubility of the pork meat oligopeptide, while maintaining its original nutritional value and improving its digestibility. The pork meat oligopeptide was used to produce an oral liquid supplement that was contained in a 200 $m{\ell}$ can. The formulation was designed to satisfy 20% of the daily recommended nutrition intake of an adult male aged between 20 and 29. Analysis of the quality characteristics showed that this formulation was highly homogenized as an oral liquid supplement with advanced solubility. In addition, based on the viscosity, pH, color value, turbidity, and brix, the product was shown to advanced processing quality with great solubility; however, there was some concern that the taste would be deteriorated due to the bitter taste of the peptide. Thus, further studies need to be performed before this formulation can be commercialized.

• Asian-Australasian Journal of Animal Sciences
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• 제28권3호
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• pp.318-322
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• 2015

In the modern pork industry, selection of high intramuscular fat (IMF) in pigs is necessary to improve pork quality. Ultrasound has been used previously to predict subcutaneous fat thickness and IMF in the longissimus muscles of line pigs and Real-time ultrasound has also been reported as a reliable method for estimating IMF in live pigs. So we estimate the correlation between meat quality traits and IMF percentage to investigate the possibility of utilizing real-time ultrasound technology for predicting IMF percentage in line pigs to improve pork quality. The genetic and phenotypic correlations for chemical intramuscular fat (CIMF) and ultrasound intramuscular fat (UIMF) were estimated to be 0.75 and 0.76, respectively. These results suggest that genetic factors strongly influence meat quality. The genetic and phenotypic correlation between UIMF and CIMF were 0.75, 0.76, respectively. The heritability of UIMF and CIMF were 0.48 and 0.50, respectively. So we concluded that CIMF can be replaced with UIMF and Ultrasound machines can be used to test IMF in live swine. In future, UIMF can be utilized to improve pork quality as an alternative to CIMF.

• Journal of Animal Science and Technology
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• 제66권2호
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• pp.387-397
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• 2024

Pork quality is determined by several attributes, among which odor and taste are the utmost significant. Therefore, this study was aimed to assess the effects of boar odor hormone concentration on the quality traits and sensory acceptability of pork. A total twenty-six (26) non-castrated 3-way crossbred (Landrace × Yorkshire × Duroc) pigs were selected with an average body weight (ABW) 115.6 kg before to slaughter. The three treatment groups (low, medium and high) were divided according to the androstenone concentration. In experiment 1, for meat quality traits carcass was selected based on androstenone concentration: low (LC, 0.64-0.69 ㎍/g, n = 9), medium (MC, 0.70-0.99 ㎍/g, n = 7) and high (HC, 1.00-1.69 ㎍/g, n = 10). In experiment 2, for sensory evaluation carcasses were also selected based on the abovementioned conditions. Results revealed that androstenone concentration not effect on proximate components, meat quality traits and fatty acids except palmitoleic acid. Sensory evaluation data showed that boar taint and meat boar taint were significantly increased in a concentration-dependent manner from low to high, whereas, gravy and meat flavor preference were significantly increased in LC group than HC group. In addition, correlation analysis showed that boar taint and meat boar taint were positively, and gravy and meat flavor preference were negatively correlated with boar taint hormones. In essence, our findings indicate that androstenone concentration had no effect on meat qualities, but a high concentration of androstenone had a negative effect on the sensory characteristics in uncastrated pigs.

• 한국축산식품학회지
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• 제40권6호
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• pp.957-968
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• 2020

The influence of muscle architecture on muscle fiber characteristics and meat quality has not been fully elucidated. In the present study, muscle fiber characteristics on the chop surface of pork loin (M. longissimus thoracis et lumborum, LTL), pennation angle degree, and meat quality were evaluated to understand the pork LTL architecture and its relationship with the loin chop quality. Muscle fiber pennation degree ranged from 51.33° to 69.00°, resulting in an ellipse-shaped muscle fiber on the surface of pork loin chop. The cross-sectional area (CSA) on the sections cut vertical to the muscle length (M-Vertical) was considerably larger (p<0.05) than that on the sections cut vertical to the muscle fiber orientation (F-Vertical) regardless of the fiber type. Pennation angle is positively correlated with CSAs of F-Vertical (p<0.05) and with Warner-Bratzler shear force (r=0.53, p<0.01). Besides the shear force, lightness and pH were positively correlated with the fiber composition and CSA of IIX fiber (p<0.05); however, the redness, yellowness, drip loss, and cooking loss were not correlated with the pennation angle and muscle fiber characteristics on the chop surface (p>0.05). These observations might help us in better understanding pork loin architecture and the relationship between the pennation angle, muscle fiber characteristics, and meat quality of pork loin chop.

• Asian-Australasian Journal of Animal Sciences
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• 제21권10호
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• pp.1529-1534
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• 2008

The aim of this study was directed at exploring the possible use of muscle fiber characteristics as new selection traits for improving both porcine lean meat production and quality. A total of 174 (114 Yorkshire, 30 Landrace, and 30 Meishan) pigs were used for this study, and lean meat production ability was estimated by backfat thickness and loin eye area. The Longissimus dorsi muscle was taken in order to measure meat quality and muscle fiber characteristics. Due to the high correlations between total muscle fiber number and most of the performance traits, all pigs were classified into three groups (low, intermediate, or high) by total muscle fiber number using cluster analysis. The high group had the highest loin eye area (p<0.001). The meat quality traits were within normal ranges as reddish pink, firm, and nonexudative (RFN) pork, but the groups classified as intermediate and high had relatively large drip loss percentages (p<0.05), produced more than twice the amount of pale, soft, and exudative (PSE) pork as compared to the low group. The group with a high total muscle fiber number was further classified, based on type 2b fiber percentage, into low or high groups by cluster analysis. The results showed that the low type 2b fiber group had good loin eye area (p<0.05), small drip loss (p<0.05), and did not produce PSE pork. For these reasons, a high total muscle fiber number, with a low percentage of type 2b fibers, may be suitable in selecting for improvements in both lean meat production and meat quality.

• 한국축산식품학회지
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• 제40권5호
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• pp.844-851
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• 2020

The objective of this study was to compare effects of two different aging methods on physical, chemical, and microbial traits of pork loin: Dry and wet-aged meat was hung in the cooler at 8±1℃ and 85±2.1% humidity for 14 days, while wet-aged meat was immersed in a 3.5% salt solution of brine in vacuum pouches. On day 7, pH and moisture content were higher in dry-aged loins than in wet-aged, while drip loss and total plate counts (p<0.05) were lower on day 14. As aging continued, the pH and drip loss of dry-aged loins decreased, while their total plate counts and water holding capacity (WHC) increased (p<0.05). After 7 and 14 days of aging, redness in dry-aged loins was higher than that in wet -aged muscles (p<0.05). On day 14 of aging, hardness, chewiness, and adhesiveness were lower in dry-aged pork loin as compared to those in wet-aged samples (p<0.05). Consequently, the results suggested that dry and wet aging methods differently affects meat quality traits of pork loin.

• 한국식품과학회지
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• 제35권2호
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• pp.182-187
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• 2003

재구성 돈까스 패티 제조시 돼지고기 대체원료로 사용되는 ISP의 첨가방법을 기존방법과 다르게 하여 패티의 특성을 조사하고, ISP 첨가방법으로 가장 적당한 방법으로 제조한 패티와 돈까스를 급속 및 저속냉동하여 냉동속도가 품질 특성에 미치는 영향을 조사한 결과를 요약하면 다음과 같았다. ISP 처리구의 단백질함량은 대조구와 별 차이가 없었고, pH나 보수력에도 유의성 있는 차이가 없었다. 패티의 가열 감량이나 외형변화는 meat(50%)나 meat(30%) 처리구에서 대조구보다 낮았다. 패티의 기계적 견고성은 meat(50%)나 meat(30%) 처리구가 대조구와 함께 낮았으며, 관능적 다즙성은 높았다. 이들 결과로 보아 ISP 첨가시 기존의 fat emulsion complex로 이용하는 방법 대신에 meat emulsion complex로 이용하는 것이 패티의 품질특성을 개선하는데 도움이 되었다. Meat(30%) formula로 패티와 돈까스를 만들어 냉동한 결과 저속냉동 시 외형변화는 많았으나 유의성이 없었고, 가열감량은 유의성 있게 높았다. 패티의 견고성은 저속냉동한 것이 유의성 있게 높았으나 다른 테스쳐 특성에는 차이가 없었다. 그러나 돈까스의 경우에는 냉동속도가 텍스쳐 특성에 별 영향을 미치지 않는 것으로 평가되었다.

• Animal Bioscience
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• 제36권5호
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• pp.797-809
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• 2023

Objective: Many scientists have investigated solutions to reduce microbiological risks in dry-aged meat after the dry-aging technology was revived for high quality and value-added premium meat product in the market. This study aimed to investigate the effect of scoria powder in onggi (Korean earthenware) on the meat quality of pork loins during 21 days of dry aging and to elucidate its mechanism of action. Methods: The pork loins were randomly divided into three groups: aged in vacuum-packaging, onggi containing red clay only (OR), and onggi containing 30% red clay and 70% scoria powder (OS). Microbial analyses (total plate count and Lactobacillus spp.) and physicochemical analyses (pH, shear force, volatile basic nitrogen [VBN], water activity, 2-thiobarbituric acid reactive substances, water content, water holding capacity, cooking loss, and color analysis) of aged meat were conducted. Far-infrared ray emission, quantification of immobilized L. sakei and microstructure of onggi were investigated to understand the mechanism. Results: On day 21, the meat aged in OS exhibited lower pH, shear force, VBN, and water activity than those aged in OR, along with an increase in the number of Lactobacillus spp. OS had a smaller pore diameter than OR, implying lower gas permeability, which could promote the growth of L. sakei. Conclusion: OS improved the microbiological safety and storage stability of pork loin during dry aging by increasing number of Lactobacillus spp. possibly due to low permeability of OS.

• Animal Bioscience
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• 제36권8호
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• pp.1156-1166
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• 2023

Objective: Pork belly is a cut of meat with high worldwide demand. However, although the belly is comprised of multiple muscles and fat, unlike the loin muscle, research on their genetic parameters has yet to focus on a representative cut. To use swine breeding, it is necessary to estimate heritability against pork belly traits. Moreover, estimating genetic correlations is needed to identify genetic relationship among the traditional carcass and meat quality traits. This study sought to estimate the heritability of the carcass, belly, and their component traits, as well as the genetic correlations among them, to confirm whether these traits can be improved. Methods: A total of 543 Yorkshire pigs (406 castrated males and 137 females) from 49 sires and 244 dam were used in this study. To estimate genetic parameters, a total of 12 traits such as lean meat production ability, meat quality and pork belly traits were chosen. The heritabilities were estimated by using genome-wide efficient mixed model association software. The statistical model was selected so that farm, carcass weight, sex, and slaughter season were fixed effects. In addition, its genetic parameters were calculated via MTG2 software. Results: The heritability estimates for the 7th belly slice along the whole plate and its components were low to moderate (0.07±0.07 to 0.33±0.07). Moreover, the genetic correlations among the carcass and belly traits were moderate to high (0.28±0.20 to 0.99±0.31). Particularly, the rectus abdominis muscle exhibited a high absolute genetic correlation with the belly and meat quality (0.73±52 to 0.93±0.43). Conclusion: A moderate to high correlation coefficient was obtained based on the genetic parameters. The belly could be genetically improved to contain a larger proportion of muscle regardless of lean meat production ability.

• Journal of Animal Science and Technology
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• 제48권5호
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• pp.739-746
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• 2006

소시지의 원료육으로 사용되는 돼지고기를 말고기로 0, 50, 100% 대체하여 소시지 품질을 비교한 결과, 말고기 특성이 소시지 품질에 많은 영향을 미쳤다. 특히, 말고기 함량이 높을수록 지방 함량은 작았으며, 수분 함량과 단백질함량은 높은 경향을 보였다. 또한 말고기 소시지는 pH가 높고, 돈육 소시지 보다 제품색이 붉고, 어두운 특성을 보였다. 하지만 소시지의 조직적 특성과 관능적 특성에서는 돼지고기 소시지와 차이를 보이지 않았으며, 오히려 말고기 소시지가 경도와 탄력성에서는 돼지고기 소시지 보다 높은 편이었다. 미량 광물질 중 K, Fe, Zn, Cu는 말고기 소시지가 돼지고기 소시지 보다 더 함량이 많았으며, P, Na 함량은 돼지고기 소시지에서 높게 나타났다. 지방산 조성에서는 말고기 소시지가 포화지방산 비율이 높고, 불포화지방산 비율이 떨어지는 것으로 나타났다. 이상의 결과를 종합하면 소시지 제조 시 돼지고기를 말고기로 대체하여 만들어진 말고기 소시지는 돼지고기만을 원료로 제조한 소시지에 비하여 품질저하를 보이지 않았으며 오히려, 최근 소비자의 건강지향성 등을 고려할 때 저지방, 미량광물질 강화 등 기능성 소시지 제조가 가능할 것으로 판단되었다.