• Journal of Animal Science and Technology
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• v.45 no.2
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• pp.265-272
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• 2003

This experiment was conducted to investigate the changes in meat quality characteristics on refri- gerated(4$^{\circ}C$) pork loin fed with supplemental levels of Bamboo vinegar(BV). Thirty pigs were divided into 3 groups of 10 pigs. Dietary levels of Bamboo vinegar 0%(control), 2% and 4% were included in experimental diets of each of the groups. The pH value was decreased(P<0.05) in 2% and 4% BV compared to the control after 3d of storage. Lightness was increased(P<0.05) in 2% and 4% BV compared to the control at 1d and 3d. Redness was decreased(P<0.05) in 4% VB compared to the control at 1d and 3d. The 2% and 4% BV showed a significant(P<0.05) increase in yellowness throughout the whole experiment compared to control. Cooking loss was increased(P<0.05) in 2% and 4% BV compared to the control after 3d of storage. Shear force was decreased(P<0.05) in 2% and 4% BV compared to control at 1d and 3d. TBA was decreased(P<0.05) in 2% and 4% BV at 6d and 9d. Total microbial counts was decreased(P<0.05) in 2% and 4% BV compared to control. The 2% and 4% BV scored higher(P<0.05) in odor evaluation compared to the control at 1d and 3d. The 2% and 4% BV also scored higher(P<0.05) than the control in the evaluation of appearance at 1d. The taste was increased(P<0.05) in 2% and 4% BV compared to control at 1d, 3d, and 6d. These results showed that the addition of 2% or 4% BV improved the meat quality and storage characteristics of refrigerated pork.

• Journal of Animal Science and Technology
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• v.45 no.6
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• pp.1047-1060
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• 2003

To investigate the effects of conjugated linoleic acid added diet feeding on CLA accumulation and quality characteristics of pork meat. The CLA used to add in diet was chemically synthesized by alkaline isomerization method with corn oil. Pigs were divided into 5 treatment groups(4 pigs/group) and subjected to one of five treatment diets(0, 1.25% CLA for 2 weeks, 2.5% CLA for 2 weeks, 1.25% CLA for 4 weeks and 2.5% CLA for 4 weeks, CLA diets; total fed diets) before slaughter. Pork loin were collected from the animals(110 kg body weight) slaughtering at the commercial slaughter house. Pork loin meat were aerobic packaged and then stored during 2, 5, 8, 11 and 14 days at 4$^{\circ}C$. Samples were analyzed for shear force value, texture, TBARS, fatty acid composition, cholesterol and CLA content. CLA treatment groups showed significantly(p〈0.05) higher shear force value compared to those of control group at 11, 14 days of cold storage. All treatments were decreased significantly as the storage period passed. There was a not significantly difference in texture between control and CLA treatment groups. All CLA treatment groups showed significantly(p〈0.05) lower TBARS value than the control. TBARS value was increased significantly during storage in all treatment. CLA treatment groups showed significantly(p〈0.05) lower cholesterol content compared to those of control group. As dietary CLA was increased in feed, the content of CLA was increased, but the control was almost not detected. The contents of CLA were not significantly changed during chilled storage for 14 days. In the change of fatty acid composition, the contents of oleic, linoleic and arachidonic were decreased by dietary CLA-supplementation, whereas the increase level of CLA-supplementation resulted in the higher palmitic and stearic acid. In all results, CLA could be accumulated in pork meat and its antioxidant capability has been indicated. It was suggested that dietary CLA-supplementation could be produced high quality pork.

• Food Science of Animal Resources
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• v.34 no.2
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• pp.158-165
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• 2014

The effects of replacing pork back fat with brewer's spent grain (BSG) pre-emulsion for physicochemical, textural properties, and sensory evaluations of reduced-fat chicken sausages are evaluated. Control was prepared with 15% pork back fat, and three reduced-fat chicken sausages were formulated with the replacement of 20, 25, and 30% pork back fat with BSG pre-emulsion. The pH level of reduced-fat sausages formulated with BSG pre-emulsion is lower than that of the control (p<0.05). The redness, yellowness, and apparent viscosity of reduced-fat chicken sausages increase proportionally with increasing BSG pre-emulsion (p<0.05). With increasing BSG pre-emulsion concentration, the fat contents and energy values are decreased in reduced-fat chicken sausages (p<0.05). The BSG pre-emulsion improves the hardness, gumminess, and chewiness of reduced-fat chicken sausages (p<0.05), and the reduction in fat and the addition of BSG pre-emulsion had no influence on the cohesiveness of the chicken sausage. And there is no significant difference in the overall acceptability among control, T1 (chicken sausage with 20% of BSG pre-emulsion, 10% of fat addition), and T2 (chicken sausage with 25% of BSG pre-emulsion, 5% of fat addition) (p>0.05). Therefore, our results indicate that BSG is effective dietary fiber source for manufacturing of reduced-fat meat product and suggest that 20-25% of BSG pre-emulsion is suitable for pork back fat in chicken sausages.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.1-5
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• 2012

The objective of this study was to examine the effects of a combined treatment regarding antimicrobial food ingredients and high pressure processing (HP) on the inactivation efficiency of Escherichia coli and Listeria monocytogenes inoculated into ground pork. Ethanol extracted from garlic, leeks, onions, and ginger powder was prepared. Half of the prepared powder was irradiated at 5 kGy to see the effect of pasteurization before addition. The prepared food ingredients were added into radiation-sterilized ground pork (1%, w/w), and inoculated with E. coli and L. monocytogenes. The samples were vacuum-packed and applied with HP at 0.1 (control), 300, 450, and 600 MPa. Microbial log reduction increased with the increase of pressure up to 600 MPa. With minor exceptions, overall efficiency of HP treatment with regards to inactivation of pathogens increased. Inoculated microorganisms showed approximately 7-8 Log reductions by 600 MPa, except for L. monocytogenes treated with garlic (5.7 Log reductions). The E. coli reduction in ground pork mixed with ethanol extracted garlic showed the highest efficiency (1.86) compared to leeks (1.25-1.31), onions (1.17-1.44), and ginger (1.50-1.82) when treated at an HP of 450 MPa. There was no evidence for the advantage of pasteurization concerning the food ingredients before addition of antimicrobial food ingredients and HP. Results demonstrate that the combination of antimicrobial food ingredients and HP treatment may help improve the efficiency of sterilization in meat systems.

• Korean Journal of Agricultural Science
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• v.41 no.3
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• pp.213-220
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• 2014

This study was conducted to evaluate the effects of high n-3 or n-6 diet on free fatty acid profile and meat quality traits of pork loin. The 20 heads of commercial $Landrace{\times}Yorkshire{\times}Duroc(LYD)$ crossbreed pigs ($90.9{\pm}2.4BWkg$) were divided into four groups by added fat and oils, such as 5% tallow (Control), 5% linseed oil (T1), 5% safflower oil (T2), and mixture of linseed oil (2.5%) + safflower oil (2.5%) (T3), then reared 4 weeks. Pork loins were taken after slaughter, then sliced in 2 cm thickness and put in low-density polyethylene (LDPE) bag for analysis. T1 showed significantly high concentration of linolenic acid ($2.35{\pm}0.21%$) (p<0.05). The total amount of saturated fatty acids (SFA), mono-unsaturated fatty acids (MUFA) and poly-unsaturated fatty acid (PUFA) was significantly high in T1 ($36.05{\pm}1.18%$), C ($22.60{\pm}2.11%$) and T2 ($47.80{\pm}1.29%$), respectively (p<0.05). However, the ratio of n-6:n-3 was significantly low in T1 ($11.57{\pm}0.90$) than that of T2 ($37.56{\pm}12.51$) (p<0.05). There was no signigicant difference in lightness, redness, pH, water holding capacity and cooking loss between treatments (p>0.05). However, the yellowness of T2 was significantly higher than others (p<0.05). From those results, it was considered that feeding high n-3 and n-6 fatty acid diet to pig enables modify fatty acid profile of pork without any side effect on meat quality.

• Journal of Animal Environmental Science
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• v.18 no.sup
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• pp.55-64
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• 2012

We investigated the effect of the clay mineral fortified with complex trace elements by specific fermentation microbes on growth performance and a quality of pork in this study. For the declared experimental animal, 80 heads of crossbred with Large White and Yorkshire were randomly splitted into a control group and a test group. Each group were assigned with 4 replicates and 10 heads of each replicate. When 0.3% of the fermentation product of the clay mineral (FCM) was added into feed stuff and fed for 9 weeks of experimental feeding period, the results of the feed intake, weight gains, pH of carcass, lightness of meat color, and brightness of the muscle semimembranosus were similar to those of the control group. However, dressing percentage, reddishness of carcass, and water holding capacity were improved, respectively, as much as 2.7%, 12%, and 10%, and reduced by 6% in cooking loss. In order to investigate the immune modulatory effect of fermented clay mineral, pheripheral blood mononuclear cells (PBMC) were isolated and Immune modulatory parameters were measured. The proliferation activity of PBMC from pigs fed the fermented clay mineral were significantly increased compared to control group pigs, and also those results were more clearly observed as activated with lipopolysaccharide and concanavaline A. The secretion of TNF-${\alpha}$ of the FCM group pigs showed an increasing tendency. Therefore it was suggested that the feeding of FCM which was high in cation metathesis and the value of infrared ray, activated the immune responses, and thus the production of the environment-friendly high quality pork without the use of antibiotics would be possible.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.29-36
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• 2016

This study was performed to investigate the role of pH and temperature postmortem, and to demonstrate the importance of these factors in determining meat quality. Postmortem pH_45min (pH at 45 min postmortem or initial pH) via analysis of Pearson’s correlation showed high positive correlation with pH change pH_c24 (pH change from pH_45min to pH_24h postmortem). However, postmortem pH after 24 h (pH_24h or ultimate pH) had a high negative correlation with pH change, pH_c24, CIE L*, and protein content. Initial temperature postmortem (T_1h ) was positively associated with a change in temperature from 45 min to 24 h postmortem (T_c24) and cooking loss, but negatively correlated with water holding capacity. Temperature at 24 h postmortem (T_24h) was negatively associated with T_c24. Collectively, these results indicate that higher initial pH was associated with higher pH_c24, T_1h, and T_c24. However, higher initial pH was associated with a reduction in carcass weight, backfat thickness, CIE a* and b*, water holding capacity, collagen and fat content, drip loss, and cooking loss as well as decreased shear force. In contrast, CIE a* and b*, drip loss, cooking loss, and shear force in higher ultimate pH was showed by a similar pattern to higher initial pH, whereas pH_c24, carcass weight, backfat thickness, water holding capacity, fat content, moisture content, protein content, T_1h, T_24h, and T_c24 were exhibited by completely differential patterns (p<0.05). Therefore, we suggest that initial pH, ultimate pH, and temperatures postmortem are important factors in determining the meat quality of pork.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.2
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• pp.155-160
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• 2008

Several studies have reported quantitative trait loci (QTL) for meat quality on porcine chromosome 2 (http://www.animalgenome.org/QTLdb/pig.html). For application of the molecular genetic information to the pig industry through marker-assisted selection, single nucleotide polymorphism (SNP) markers were analyzed by comparative re-sequencing of polymerase chain reaction (PCR) products of 13 candidate genes with DNA from commercial pig breeds such as Berkshire, Yorkshire, Landrace, Duroc and Korean Native pig. A total of 34 SNPs were identified in 15 PCR products producing an average of one SNP in every 253 bp. PCR restriction fragment length polymorphism (RFLP) assays were developed for 11 SNPs and used to investigate allele frequencies in five commercial pig breeds in Korea. Eight of the SNPs appear to be fixed in at least one of the five pig breeds, which indicates that different selection among pig breeds might be applied to these SNPs. Polymorphisms detected in the PTH, CSF2 and FOLR genes were chosen to genotype a Berkshire-Yorkshire pig breed reference family for linkage and association analyses. Using linkage analysis, PTH and CSF2 loci were mapped to pig chromosome 2, while FOLR was mapped to pig chromosome 9. Association analyses between SNPs in the PTH, CSF2 and FOLR suggested that the CSF2 MboII polymorphism was significantly associated with several pork quality traits in the Berkshire and Yorkshire crossed F2 pigs. Our current findings provide useful SNP marker information to fine map QTL regions on pig chromosome 2 and to clarify the relevance of SNP and quantitative traits in commercial pig populations.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.11
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• pp.1537-1544
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• 2015

Meat and carcass quality attributes are of crucial importance influencing consumer preference and profitability in the pork industry. A set of 400 Berkshire pigs were collected from Dasan breeding farm, Namwon, Chonbuk province, Korea that were born between 2012 and 2013. To perform genome wide association studies (GWAS), eleven meat and carcass quality traits were considered, including carcass weight, backfat thickness, pH value after 24 hours (pH24), Commission Internationale de l'Eclairage lightness in meat color (CIE L), redness in meat color (CIE a), yellowness in meat color (CIE b), filtering, drip loss, heat loss, shear force and marbling score. All of the 400 animals were genotyped with the Porcine 62K SNP BeadChips (Illumina Inc., USA). A SAS general linear model procedure (SAS version 9.2) was used to pre-adjust the animal phenotypes before GWAS with sire and sex effects as fixed effects and slaughter age as a covariate. After fitting the fixed and covariate factors in the model, the residuals of the phenotype regressed on additive effects of each single nucleotide polymorphism (SNP) under a linear regression model (PLINK version 1.07). The significant SNPs after permutation testing at a chromosome-wise level were subjected to stepwise regression analysis to determine the best set of SNP markers. A total of 55 significant (p<0.05) SNPs or quantitative trait loci (QTL) were detected on various chromosomes. The QTLs explained from 5.06% to 8.28% of the total phenotypic variation of the traits. Some QTLs with pleiotropic effect were also identified. A pair of significant QTL for pH24 was also found to affect both CIE L and drip loss percentage. The significant QTL after characterization of the functional candidate genes on the QTL or around the QTL region may be effectively and efficiently used in marker assisted selection to achieve enhanced genetic improvement of the trait considered.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.464-470
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• 2006

This study was carried out to investigate the effect of various high pressure freezing treatments on the physical properties of pork To compare the effect of freezing on meat quality, atmospheric freezing (AF), pressure and freezing (PF), pressure shift freezing (USF) and pressure assisted freezing (PAF) were conducted at pressure of 100 MPa. Water binding properties, shear force and colour were measured as physical properties of pork PAF showed shorter phase transition time than PSF. Although significant increase (p<0.05) in water binding properties was found only at PAF, meat frozen under hydrostatic pressure environment showed improved water binding properties. However, all high pressure freezing treatment caused significantly increased shear force (p<0.05), especially at PF treatment. In color, all high pressure freezing treatments showed significantly higher color parameters (p<0.05) than AF, whilst no significant differences among high pressure freezing treatments were found (p>0.05). Therefore the result indicated that applied hydrostatic pressure improved functional properties of pork with increasing freezing rate and PAF had more potential benefit than PSF at mild pressure range.