• Food Science of Animal Resources
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• v.28 no.5
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• pp.521-528
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• 2008

This study was performed to evaluate the quality change of pork patties containing silkworm powder and vegetable worm (Paecilomycis japonica) stored for 9 days at $5^{\circ}C$. pH values were higher in treatment groups than that in controls by storage day 6. L (lightness) and a (redness) value were decreased with increasing addition of silkworm powder and vegetable worm powder in pork patties (p<0.05). However, b value (yellowness) was increased with increasing addition amounts of the silkworm powder and the vegetable worm powder (p<0.05). Water holding capacity (WHC) of pork patties was not affected by the silkworm powder and the vegetable worm powder, while pork patties containing 0.4% silkworm powder (T2) showed low cooking loss (p<0.05). Pork patties containing either silkworm powder and vegetable worm alone or a combination of them showed lower lipid oxidation value than that of control (p<0.05). Sensory preference of pork patties was decreased with increased of storage days. The overall acceptance was higher in treatment groups than at control groups at the initial day (p<0.05), yet no significant difference was found during storage. From these results, 0.4% silkworm powder decreased not only cooking loss but also lipid oxidation of pork patties. Also, no adverse effect was found in water holding capacity (WHC) and sensory preference of pork patties. Therefore, the silkworm powder and the vegetable worm powder could be useful to pork meat product industry as additives.

• Korean journal of food and cookery science
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• v.26 no.5
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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.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.298-304
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• 2010

This study was performed to evaluate functional and textural properties of low-salt pork meat products treated with transglutaminase (TG) using sodium polyphosphate (STPP) and sodium pyrophosphate (SPP). In experiment 1, lightness and yellowness decreased (p>0.05), but moisture content and cooking yield (%) increased with increased salt level (p<0.05). Based on these results, at least 1.0% salt was required to manufacture comminuted pork meat without quality defects. The effect of STPP and SPP with TG in low-salt (1%) pork comminuted shoulder meat products was evaluated in experiment 2. pH values increased with the addition of phosphate (p<0.05), with pH values in treatments containing TG and PP alone or in combination being higher than those with STPP alone (p<0.05). Cooking yield of treatments with TG and phosphates was higher than those without phosphates, but lower than CTL (1.5% salt and 0.4% STPP; p<0.05). Springiness of pork comminuted meat containing SPP was higher than those of CTL (p<0.05). These results indicate that low-salt meat products can be produced by the combination of TG and phosphate either alone or in combination to maintain cooking yield and textural properties.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.12
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• pp.1873-1884
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• 2020

The demand for food is increasing day by day because of the increasing global population. Therefore, meat, the easiest and largely available source of protein, needs to be produced in large amounts with good quality. The pork industry is a significant shareholder in fulfilling the global meat demands. Notably, myogenesis- development of muscles during embryogenesis- is a complex mechanism which culminates in meat production. But the molecular mechanisms which govern the myogenesis are less known. The involvement of miRNAs in myogenesis and meat quality, which depends on factors such as myofiber composition and intramuscular fat contents which determine the meat color, flavor, juiciness, and water holding capacity, are being extrapolated to increase both the quantity and quality of pork. Various kinds of microRNAs (miRNAs), miR-1, miR-21, miR22, miR-27, miR-34, miR-127, miR-133, miR-143, miR-155, miR-199, miR-206, miR-208, miR-378, and miR-432 play important roles in pig skeletal muscle development. Further, the quality of meat also depends upon myofiber which is developed through the expression of different kinds of miRNAs at different stages. This review will focus on the mechanism of myogenesis, the role of miRNAs in myogenesis, and meat quality with a focus on the pig.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.1-12
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• 2013

The purpose of this study was to find the effects of guava leaf powder as a natural tenderizing ingredient for low-fat pork seasoned with meat sauce, and to promote a consumer demand and practical use of low-fat pork. Moisture content, pH, color, texture, and sensory tests (quantitative descriptive sensory evaluations and acceptance) were conducted to the control and 5 samples of pork seasoned with 0.75, 1, 1.5, 2, 3% guava leaf powder) to determine the highest effectiveness on tenderizing pork. Moisture content and pH values were the highest in the samples with 1% and 1.5% of guava leaf powder added. L-value of cooked meat decreased, while a-value increased. In the texture test, most of the experiments showed the best values in the sample with 1.5% added. Based on quantitative descriptive sensory evaluations, the unpleasant smell of meat tended to decrease with more guava leaf powder, and the scores of the others were highest in the sample with 1.5% added. This sample also got the highest score in the acceptance test. These results can be used as primary data for research on the tenderizing effect of a functional ingredient and solutions to unbalanced consumption of pork.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.608-613
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• 2007

This study was conducted to evaluate the meat quality of pork produced by feeding fermented rice bran (FRB) (10 to 20%). In the proximate composition analysis there were no significant differences, but the FRB treated groups showed a tendency for higher moisture content and a lower fat content. There were no significant changes found in the physicochemical property analysis, except for cooking loss and water holding capacity, which are the most important factors for estimating meat quality. The cooking loss of the FRB pork was significantly lower than that of the control group (p<0.01). The water holding capacity of the 20% FRB roup was higher than that of the control group (p<0.01). The shear force value of the 20% FRB group was also higher than that of the control group, but the 10% FRB group showed no difference from the control group. The total free amino acid volume of the meat increased, depending on the volume of FRB added. The contents of glutamic acid, glycine, and alanine, which are important factors for taste and flavor, were higher in the FRB groups an the control group. In the sensory analysis, the FRB groups showed high scores for color, aroma, flavor, juiciness, taste, and overall acceptability. Taken together, adding FRB to the feed improved the quality of pork.

• Food Science of Animal Resources
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• v.37 no.5
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• pp.690-697
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• 2017

Despite the benefits associated with the use of food waste (FW), there are mixed consumer perceptions regarding pork quality harvested from pigs fed FW. Twenty crossbred pigs were selected for the present study. Ten pigs were fed a conventional diet (control group), and the other 10 pigs were given a conventional diet and FW (FW group) during different growth stages. Meat quality in the FW group showed deteriorative qualities with higher lightness and yellowness synonymous to pale soft exudative meat. Drip loss in the experimental group was significantly higher than that in the control group (p<0.01). The contents of polyunsaturated fatty acids in the FW group were higher and those of saturated and monounsaturated fatty acids were lower than those in the control group. The contents of thiobarbituric acid were significantly different between the control and FW groups (p<0.05). There was also a significant difference between the control and FW groups in terms of off-flavor (p<0.05) after sensory evaluation. To conclude, the off-flavor noted, including other inferior pork quality traits, in the FW group implies that FW should not be used as swine feed.

• Journal of Life Science
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• v.17 no.7 s.87
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• pp.964-969
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• 2007

This study was carried out to investigate the effects of addition of pork fat, olive oil and soybean oil on the quality and sensory of ground pork meat. The samples consisted of the ground pork meat containing 20% pork fat (GP-P), 20% olive oil (GP-O), and 20% soybean oil (GP-S). The chemical composition, surface color, fatty acid composition, water hold-ing capacity, pH, VBN content and TBARS value were determined for the ground pork meat as the quality characteristics, and the sensory score were also evaluated. The moisture, crude protein, crude fat and crude ash content were not different among the GP-P, GP-O and GP-S. The $L^{*}$(lighaess), $a^{*}$(redness) and $b^{*}$(yellowness) of /GP-P were higher than those of the GP-O and GP-S (p<0.05). Palmitic acid was the most abundant among saturated fatty acids, and palmitic acid content of GP-P (24.384%)was higher than that of the GP-O (15.611%) and GP-5 (14.423%). In case of unsaturated fatty acids, oleic acid of GP-P (43.773%) and GP-O (65.040%) were the highest, linoleic. acid for GP-5 (40.762) was the highest. The water holding capacity of GP-P was higher than that of the GP-0 and GP-5, the pH of GP-S was higher than that of the GP-P and GP-O, and the VBN content and TBARS value of GP-P was higher than that of the GP-O and GP-5 (p<0.05). The raw color of GP-0 and GP-S were higher than that of the GP-P (p<0.05), however the raw aroma was not different among the samples. In case of roasted ground pork meat, the aroma was not different among the samples, the taste, texture and palatability or GP-S were the highest among the samples, and the juiciness of GP-O and GP-S were higher than that of the GP-P(p<0.05).

• Food Science of Animal Resources
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• v.36 no.3
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• pp.389-396
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• 2016

In order to attain heavier live weight without impairing pork or sensory quality characteristics, carcass performance, muscle fiber, pork quality, and sensory quality characteristics were compared among the heavy weight (HW, average live weight of 130.5 kg), medium weight (MW, average weight of 111.1 kg), and light weight (LW, average weight of 96.3 kg) pigs at time of slaughter. The loin eye area was 1.47 times greater in the HW group compared to the LW group (64.0 and 43.5 cm², p<0.001), while carcass percent was similar between the HW and MW groups (p>0.05). This greater performance by the HW group compared to the LW group can be explained by a greater total number (1,436 vs. 1,188, ×10³, p<0.001) and larger area (4,452 vs. 3,716 μm², p<0.001) of muscle fibers. No significant differences were observed in muscle pH_{45 min}, lightness, drip loss, and shear force among the groups (p>0.05), and higher live weights did not influence sensory quality attributes, including tenderness, juiciness, and flavor. Therefore, these findings indicate that increased live weights in this study did not influence the technological and sensory quality characteristics. Moreover, muscles with a higher number of medium or large size fibers tend to exhibit good carcass performance without impairing meat and sensory quality characteristics.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.26-30
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• 2008

This study was conducted to identify the effect of chilling temperature (-3 and $6^{\circ}C$) and aging (1- and 7-day) on objective meat quality, collagen solubility, and free amino acids in pork (longissimus muscle of Yorkshire). Warner-Bratzler (WB)-shear force indicated that variation in chilling temperature had no detectable effect on meat tenderness and tenderization during the 7-day aging period. Among the 13 detected free amino acids, only 3 amino acids (histidine, valine, leucine) were significantly affected by the temperature treatment (p<0.05). Collagen solubility was significantly increased at $6^{\circ}C$ treatment (p<0.05). There was a significant linear relationship (r=0.67, p<0.05) between changes in free amino acids and WB-shear force during the 7-day aging period. These results confirmed that chilling conditions had significantly affected collagen solubility, and meat tenderization occurred in direct proportion to an increase in free amino acids.