• Asian-Australasian Journal of Animal Sciences
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• 제27권3호
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• pp.303-309
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• 2014

The increasing importance of meat quality has implications for animal breeding programs. Research has revealed much about the genetic background of pigs, and many studies have revealed the importance of various genetic factors. Since meat quality is a complex trait which is affected by many factors, consideration of the overall phenotype is very useful to study meat quality. For integrating the phenotypes, we used principle component analysis (PCA). The significant SNPs refer to results of the GRAMMAR method against PC1, PC2 and PC3 of 14 meat quality traits of 181 Duroc pigs. The Genome-wide association study (GWAS) found 26 potential SNPs affecting various meat quality traits. The loci identified are located in or near 23 genes. The SNPs associated with meat quality are in or near five genes (ANK1, BMP6, SHH, PIP4K2A, and FOXN2) and have been reported previously. Twenty-five of the significant SNPs also located in meat quality-related QTL regions, these result supported the QTL effect indirectly. Each single gene typically affects multiple traits. Therefore, it is a useful approach to use integrated traits for the various traits at the same time. This innovative approach using integrated traits could be applied on other GWAS of complex-traits including meat-quality, and the results will contribute to improving meat-quality of pork.

• 농업과학연구
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• 제38권3호
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• pp.525-532
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• 2011

The aim of this study was to develop a portable electronic nose system for freshness measurement of meats, which could be an alterative of subjective measurements of human nose and time-consuming measurements of conventional gas chromatograph methods. The portable electronic system was o optimized by comparing the measurement sensitivity and hardware efficiency, such as power consumption and dimension reduction throughout two stages of the prototypes. The electronic nose systems were constructed using an array of four different metal oxide semiconductor sensors. Two different configurations of sensor array with dimension were designed and compared the performance respectively. The final prototype of the system showed much improved performance on saving power consumption and dimension reduction without decrease of measurement sensitivity of pork freshness. The results show the potential of constructing a portable electronic system for the measurement of meat quality with high sensitivity and energy efficiency.

• Asian-Australasian Journal of Animal Sciences
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• 제29권6호
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• pp.865-871
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• 2016

The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three types of sausage were manufactured with different fat sources: 20% pork back fat (CON), 20% canola oil (CA) and 20% flaxseed oil (FL). The pH value of the CA was significantly higher than the others (p<0.05). The highest water holding capacity was also presented for CA; in other words, CA demonstrated a significantly lower water loss value among the treatments (p<0.05). CA had the highest lightness value (p<0.05). However, FL showed the highest yellowness value (p<0.05) because of its own high-density yellow color. The texture profile of the treatments manufactured with vegetable oils showed higher values than for the CON (p<0.05); furthermore, CA had the highest texture profile values (p<0.05) among the treatments. The replacement of pork back fat with canola and flaxseed oils in sausages significantly increased the omega-3 fatty acid content (p<0.05) over 15 to 86 times, respectively. All emulsion sausages containing vegetable oil exhibited significantly lower values for saturated fatty acid content and the omega-6 to omega-3 ratios compared to CON (p<0.05). The results show that using canola or flaxseed oils as a pork fat replacer has a high potential to produce healthier products, and notably, the use of canola oil produced characteristics of great emulsion stability and sensory quality.

• 한국축산식품학회지
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• 제37권1호
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• pp.71-78
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• 2017

Physicochemical properties of pork patties formulated with black rice powder were investigated. Moisture contents of samples containing black rice powder were significantly higher than that of the control (p<0.05). Protein, fat, and ash contents increased with increasing black rice powder content. Uncooked and cooked pH values of samples increased with increasing black rice powder content. Lightness and yellowness of samples decreased with increasing concentration of black rice powder. Redness of cooked samples containing black rice powder was significantly lower than that of the control (p<0.05). Water holding capacity and cooking yield of samples increased with increasing black rice powder concentration. Diameter and thickness reduction ratio of samples decreased with increasing black rice powder content. Sensory evaluation of samples showed no significant difference between samples. Thus, black rice powder improved the quality of pork patties.

• 한국축산식품학회지
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• 제33권5호
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• pp.664-671
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• 2013

본 연구에서는 식육의 재구성에 첨가되는 식염의 함량을 줄인 저염 재구성육 제품을 제조하기 위하여 다양한 결착제의 활용, GdL 첨가 및 초고압처리 수준에 따른 재구성돈육의 품질 특성을 조사하였다. 본 연구에서 첨가된 0.5% GdL 수준은 제품의 pH를 유의적으로 감소시키며, GdL 자체 혹은 초고압처리에 의한 식육단백질의 젤 형성에 기인하여 효과적으로 pH 저하에 따른 보수력 감소를 억제할 수 있었다. 또한 첨가된 결착제에 의한 부가적인 보수력 및 조직감 향상을 얻을 수 있었다. 따라서 본 연구결과 초고압 처리 및 GdL을 조합 사용함으로써 식육 재구성에 요구되는 식염의 함량을 0.5%까지 저감시킬 수 있었으며, 다양한 식물성 단백질을 활용한 식육 재구성이 가능할 것으로 기대되었다.

• 한국수산과학회지
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• 제48권6호
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• pp.849-856
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• 2015

This study was performed to obtain basic data regarding the development of fish steak products using olive flounder and pork leg. Olive flounder and pork leg were ground separately in a chopper. The methods used for processing were as follows. Chopped olive flounder (100 g) and other ingredients (bread crumbs, 13 g; onion, 12 g; garlic, 4 g; egg wash, 18 g; salt, 0.05 g; pepper, 0.05 g) were mixed in a chopper. The mixture was molded into a steak shape ($12{\times}7cm$) and roasted in an oven at $180^{\circ}C$ for 12 min (OF). FP consisting of a mixture of olive flounder (70 g) and pork leg meat (30 g) and OP consisting of pork leg meat alone (100 g) were processed according to the same procedure as described for OF. Various factors (viable bacterial count, chemical composition, pH, salinity, hardness value, color value, total amino acid content, free amino acid content, fatty acid composition, mineral content) were measured, and sensory evaluation was conducted. Based on the results of the sensory evaluation and hardness value, OP was deemed to be the most desirable, followed in order by FP and OF. There was a slight but significant difference between OP and FP.

• 한국축산식품학회지
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• 제43권2호
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• pp.197-219
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• 2023

Rabbit meat has high nutritional and dietetic characteristics, but its consumption rate is comparatively lower than other meat types. The nutritional profile of rabbit meat, by comparison with beef, pork, and poultry, is attributed to relatively higher proportions of n-3 fatty acids and low amounts of intramuscular fat, cholesterol, and sodium, indicating its consumption may provide health benefits to consumers. But, the quality attributes of rabbit meat can be originated from different factors such as genetics, environment, diet, rearing system, pre-, peri-, and post-slaughter conditions, and others. Different rabbit breeds and the anatomical location of muscles may also affect the nutritional profile and physicochemical properties of rabbit meat. However, adequate information about the effect of those two factors on rabbit meat is limited. Therefore, cumulative information on nutritional composition and carcass and meat quality attributes of rabbit meat in terms of different breeds and muscle types and associated factors is more important for the production and processing of rabbits. Moreover, some studies reported that rabbit meat proteins exhibited angiotensin-converting enzyme inhibitory characteristics and antioxidant properties. The aim of this review is to elucidate the determinants of rabbit meat quality of different breeds and its influencing factors. In addition, the proven biological activities of rabbit meat are introduced to ensure consumer satisfaction.

• Asian-Australasian Journal of Animal Sciences
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• 제15권11호
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• pp.1622-1633
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• 2002

The effects of tuna oil supplementation (0, 1, 2 and 3%) to pig diets on growth and carcass yield as well as meat quality were determined in 40 crossbred pigs. Animals were fattened from 30 to 90 kg of live-weight. Twenty-four hours after slaughter, following various early- and late-post mortem measurements, loin, backfat and belly were prepared from the carcasses. Bacon was produced from the belly part by curing and smoking. Neither performance (feed intake, daily gains, feed conversion efficiency) nor carcass quality (slaughter weight, dressing percentage, lean percentage, nutrient composition of the loin) were significantly affected by tuna oil supplementation. Tuna oil also had no clear effects on early- and late-post mortem meat quality traits, water-holding capacity and tenderness of the M. longissiumus dorsi (LD). Colour traits of LD and backfat, and backfat firmness were not significantly affected by tuna oil, either. However, there was a certain trend to elevated fat contents of LD (and bacon), but not of backfat, with increasing levels of tuna oil in feed. Pigs receiving elevated proportions of tuna oil expressed lower VLDL cholesterol and triglyceride concentrations in blood plasma, whereas the cholesterol content of LD, backfat and bacon did not reflect this trend. Effects of tuna oil on fatty acids in LD, backfat and bacon were often small in extent, except those concerning the long-chain polyunsaturated fatty acids. With 3% tuna oil in the diet, the contents of the particularly desired omega-3 fatty acids, C20:5 and C22:6, were 0.1 and 0.2 g/kg in LD. The corresponding values for backfat and bacon were 2.6 and 12.6 g/kg, and 1.3 and 9.2 g/kg, respectively. Tuna oil supplementation was associated with significant adverse effects on flavour and overall acceptance of bacon (not significant in LD although numerically the same trend was noted), but these effects on sensory ratings were limited in extent. Also shelf life of the products, determined as TBA value after different storage periods at $4^{\circ}C$ in LD, backfat and bacon, was significantly reduced. Overall, the present study suggests that omega-3 fatty acids may be enriched in pork by feeding tuna oil with few undesired side-effects, particularly those on sensory perception and shelf life, suggesting immediate consumption of the products is advisable. Most economically important traits (performance, slaughter and physical meat quality) remained unaffected.

• 한국축산식품학회지
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• 제28권5호
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• pp.521-528
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• 2008

본 연구는 누에분말 및 누에동충하초분말을 첨가하여 제조한 돈육 패티의 $5^{\circ}C$ 냉장저장 기간(0, 3, 6, 9일)동안의 품질변화를 평가하기 위해 실시하였다. 저장 6일차까지 처리구가 대조구보다 유의적으로 높은 pH값을 보였으며 육색의 경우 누에분말과 누에 동충하초 분말 첨가비율이 높을수록 L과 a값은 감소했으며 b값은 증가하였다(p<0.05). 누에분말과 누에 동충하초 분말 첨가가 보수력에는 크게 영향을 미치지 않는 것으로 나타났으며 T2 처리구에서 낮은 가열감량을 보여 0.4%의 누에분말이 가열감량을 억제하였다(p<0.05). 지방산패도는 누에분말과 누에동충하초분말 첨가구 및 혼합 첨가구에서 모두 대조구보다 낮은 수준을 보였다(p<0.05). 그러나 누에분말과 누에동충하초분말 처리간의 뚜렷한 차이는 보이지 않았다. 돈육 패티의 관능적 특성은 저장기간이 증가함에 따라 감소하였으나 풍미의 경우 저장초기에는 처리구의 기호도가 높았으나 저장기간이 증가하면서 차이는 보이지 않았다. 냄새도 대조구와 차이가 없었으며 종합적기호도에서도 저장초기에 대조구보다 높은 기호도를 보였으나 저장기간이 증가하면서 대조구에 비해 높거나 차이가 없었다. 누에분말과 누에동충하초분말 처리구간의 뚜렷한 기호도 차이는 보이지 않았다. 따라서 누에 및 누에동충하초분말은 돈육 패티의 pH값을 증가시키며 가열감량과 지방산패도를 억제시켰으며 보수력과 관능적 특성에도 부정적인 영향을 보이지 않아 추후 가공육제품의 첨가제로의 이용 가능성을 나타내었다.

• 한국식품조리과학회지
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• 제26권5호
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• pp.567-574
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• 2010

Pork patties were formulated with either steam-dried green tea power or freeze-dried raw tea leaf powder, and the quality characteristics of these products were monitored. Proximate analysis of tea powder contained 17.80~19.85%, 4.70~5.73%, and 5.60~5.77% (as is) crude protein, crude fat, and crude ash, respectively. There were no significance differences in pH among the samples. Chromaticity tended to decrease brightness ($L^*$) and redness ($a^*$), and there were significant differences in yellowness ($b^*$) as the added amount of tea power was increased. For texture, hardness increased as more green tea powder was added. Thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (VBN) values increased after storage for 12 days, whereas samples formulated with green tea powder showed lower TBARS and VBN values compared to control groups. Sensory panelists showed preference for samples with green tea powder added compared to the control group.