• 한국축산식품학회지
• /
• 제29권5호
• /
• pp.579-589
• /
• 2009

This study was conducted to investigate the effects of heating, fiber type used in solid-phase microextraction (SPME, two phase vs three phase) and storage time on the volatile compounds of porcine M. longissimus dorsi (LD). Volatile compounds were measured using a gas chromatography and mass spectrometry (GC/MS) with a quadrupole mass analyzer. Among the volatile compounds identified, aldehydes (49.33%), alcohols (24.63%) and ketones (9.85%) were higher in pre-heated loins ($100^{\circ}C$/30 min), whereas, alcohols (34.33%), hydrocarbons (22.84%) and ketones (16.88%) were higher in non-heated loins. Heating of loins induced the formation of various volatile compounds such as aldehydes (hexanal) and alcohols. The total contents of hydrocarbons, alcohols, and carboxylic acids were higher in two phase fibers, whereas those of esters tended to be higher in three-phase fibers (p<0.05). Most volatile compounds increased (p<0.05) with increased storage time. Thus, the analysis of volatile compounds were affected by the fiber type, while heating and refrigerated storage of pork M. longissimus dorsi increased the volatile compounds derived from lipid oxidation and amino acid catabolism, respectively.

• Asian-Australasian Journal of Animal Sciences
• /
• 제21권10호
• /
• pp.1529-1534
• /
• 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
• /
• 제22권2호
• /
• pp.164-171
• /
• 2002

박테리오신을 생산하는 9종의 유산균 배양액으로부터 ammonium sulfate를 첨가하여 제조된 각각의 조박테리오신을 혼합하여 복합박테리오신용액을 제조하였다. 복합박테리오신의 항균 활성은 단일 박테리오신보다 우수하였으며 항균 범위 또한 넓어짐을 알 수 있었고 단일 박테리오신에 대하여 저항성을 나타내는 Listeria monocytogenes의 생육을 저해하는 것으로 나타났다. 또한, 복합박테리오신은 pH와 열에강한 안정성을 보여 식품 가공 중에도 이용이 가능한 것으로 나타났다. 복합박테리오신을 프랑크소세지, 모짜렐라 치즈 및 돈육등심근에 첨가한 후 저장기간별 일반세균수의 변화를 조사한 결과, 대조구에 비해 유의적인 감소현상을 나타내었고 저장 28일 경과 후에는 모든 식품에서 1/10 또는 1/100 정도로 식품내 총세균이 억제되었다. 또한, 저장기간 중 VBN의 함량을 조사한 결과 돈육등심근과 모짜렐라 치즈의 경우 14일 이후부터 박테리오신 처리구가 대조구에 비해 유의적으로 낮은 수치를 보여주었다.

• 한국축산식품학회지
• /
• 제20권2호
• /
• pp.146-151
• /
• 2000

The objective of this study was to investigate the characteristics on the thermal denaturation of free drip released from pork loin during chilled storage using DSC(differential scanning calorimetry). DSC thermogram of drip released from normal pork(NORD) was characterized by a minor peak and two major peaks with temperature maxima at $61.5^{\circ}C$, $71.7^{\circ}C$ (associated with sarcoplasmic proteins) and $84.3^{\circ}C$ (associated with protein-protein interaction and aggregation). In the denaturation temperature of drip released from PSE pork (PSED), the peak(Tmax) at $59.0^{\circ}C$ was reduced by $2.5^{\circ}C$. When the thermograms were divided into segments correponding to the three peaks, $\Delta$H2 was shown to be reduced by 10% in PSED as compared to NORD. With the decrease in the solubility of sarcoplasmic proteins in PSE muscle, there was a corresponding increase the drip loss during the storage.

• Journal of Animal Science and Technology
• /
• 제50권2호
• /
• pp.247-254
• /
• 2008

경남 함양지방의 양돈장에서 사육중인 아메리칸 버크셔종을 대상으로 산머루주 부산물을 배합사료와 혼합한 시험사료 5%를 20두에 대해 생시체중 70 kg에서 88일간 급여한 후 등심부위를 채취하여 품질평가를 실시하였다. 일반성분 분석결과 수분과 조지방은 대조구와 처리구 간에 유의적인 차이를 나타내지 않았으나(p>0.05), 조단백질과 조회분은 처리구가 낮았다(p<0.05). pH와 WHC는 대조구와 처리구 간에 차이가 없었고(p>0.05), 콜레스테롤과 지방의 전단가는 처리구가 낮게 나타났다(p<0.05). 육색은 차이가 없었으나(p>0.05), 지방색에서의 명도와 백색도는 처리구가 높았다(p<0.05). Oleic acid(C18:1), linoleic acid(C18:2, n-6), arachidonic acid(C20:4, n-6), 필수아미노산 및 EFA/UFA에서 유의적인 차이가 나타났다(p<0.05). 총 아미노산 함량은 대조구와 처리구 간에 유의적인 차이가 없었으나(p>0.05), 필수아미노산은 처리구가 대조구 보다 높게 나타났다(p<0.05). 이상에서 산머루주 박 급여 시 등지방색, 전단가, 콜레스테롤 및 필수지방산의 함량이 개선되는 것으로 나타나 산업적 응용 가능성이 있을 것으로 판단되었다.

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

• 한국축산식품학회지
• /
• 제26권4호
• /
• pp.411-417
• /
• 2006

돼지고기 등심을 마리네이드 용액[C: unmarinated(100%, distilled water), T1: 10% sodium chloride, T2: 10% sodium chloride + 3% sodium tripolyphosphate]에 일정 크기로 절단 $(3{\times}3{\times}2cm)$된 시료를 침지하고 $5^{\circ}C$ 냉장고에 24시간 동안 마리네이드 처리하였다. 마리네이드된 등심과 이를 이용하여 제조한 토마토 스튜 제품을 제조하여 품질 특성을 조사하였다. 마리네이드 용액 흡수율은 처리구가 대조구보다 유의적으로 높았으나, 처리구 간에는 유의적인 차이가 없었다.(p>0.05). 가열 감량은 T1이 가장 높았으며, T2가 가장 낮았다.(p<0.05). 처리구들의 수율이 유의적으로 높게 나타났다. (p<0.05). 마리네이드 용액의 pH는 T1이 7.00, T2는 8.47이었으며, 마리네이드 처리 등심육의 24시간 후 pH는 대조구보다 처리구들이 유의적으로 높았다(p<0.05). 보수력은 T2가 가장 높았고, T1가 가장 낮았다. 육색측정 결과, 명도$(L^*)$, 적색도$(a^*)$ 및 황색도$(b^*)$는 처리구보다 대조구가 높은 경향이었다. 신선육에서 전단가는 처리구나 미처리구 간에 유의적인 차이가 없었으나, 가열육의 경우에는 T2(4.68)가 C(6.97)나T1(5.23)에 비해 유의적으로 낮은 결과였다. 조직감 분석결과, 경도는 처리구가 대조구에 비해 유의적으로 낮았으며 (p<0.05), 나머지 평가 항목에서는 유의적인 차이가 없었다. 토마토가 함유된 포크 스튜 관능검사 결과 대조구의 풍미가 처리구들보다 유의적으로 높게 나타났으며(p<0.05), 연도와 다즙성 및 전체적인 기호도는 처리구가 다소 높은 점수를 얻었다.

• 한국식품과학회지
• /
• 제31권3호
• /
• pp.678-681
• /
• 1999

본 실험은 가열속도가 돈육 등심 근육의 열변성에 미치는 영향에 대하여 조사하기 위하여 DSC 상에서 가열속도(heating rate : 5, 10, 20, 30, $40^{\circ}C/min$)를 증가시키면서 돈육 등심 근육의 열변성에 대하여 조사한 것이다. 가열속도를 증가시킬수록 DSC thermogram 중의 각 peak는 우측으로 점차로 이동해 갔고, $T_0$는 $5^{\circ}C/min$일 때 $50.39^{\circ}C$에서 $40^{\circ}C/min$일 때 $57.45^{\circ}C$로 약 $7^{\circ}C$정도 증가하였다(p<0.05). 총 엔탈피의 경우 $5^{\circ}C/min$일 때 3.52 J/g에서 가열속도가 10, 20, 30, $40^{\circ}C/min$으로 증가할수록 3.60, 4.14, 4.54, 4.61 J/g (p<0.05)으로 크게 증가하였다. 가열속도에 따른 총변성 엔탈피의 증가율은 $R^2$값이 0.93으로 나타났다. 가열속도가 증가할수록 단백질을 변성시키는 데 필요한 에너지가 상대적으로 더 많이 필요한 것으로 나타났다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제29권4호
• /
• pp.555-563
• /
• 2016

Purple rice is a strain of glutaneous rice rich in anthocyanins and ${\gamma}$-oryzanol. Both types of compounds are involved in antioxidant and lipid metabolism of mammals. Three experimental diet types were used which consisted approximately by half either of purple rice, white rice or corn. Diets were fed to $3{\times}10$ pigs growing from about 30 to 100 kg. Meat samples were investigated either as raw or cured loin chops or as smoked bacon produced from the belly. Various physicochemical traits were assessed and data were evaluated by analysis of variance. Traits describing water-holding capacity (drip, thaw, and cooking losses) and tenderness (sensory grading, shear force) of the meat were mostly not significantly affected by the diet type. However, purple rice feeding of pigs resulted in lower fat and cholesterol contents of loin and smoked bacon compared to white rice, but not compared to corn feeding except of the fat content of the loin. The shelf life of the raw loin chops was improved by purple rice as well. In detail, the occurrence of thiobarbituric acid reactive substances after 9 days of chilled storage was three to four times higher in the white rice and corn diets than with purple rice. The n-6:n-3 ratio in the raw loin chops was 9:1 with purple rice and clearly higher with 12:1 with the other diets, meat lipids. Level and kind of effect of purple rice found in raw meat was not always recovered in the cured loin chops and the smoked bacon. Still the impression of flavor and color, as well as overall acceptability were best in the smoked bacon from the purple-rice fed pigs, whereas this effect did not occur in the cured loin chops. These findings suggest that purple rice has a certain, useful, bioactivity in pigs concerning meat quality, but some of these effects are of low practical relevance. Further studies have to show ways how transiency and low recovery in meat products of some of the effects can be counteracted.

• Journal of Animal Science and Technology
• /
• 제53권3호
• /
• pp.237-252
• /
• 2011

In this study, four different oils containing either CLA, GLA, GLA+Carnitine or corn oil (control) were supplemented to finishing pigs (average 70.8 kg initial BW) diet for 28 d of feeding period. To evaluate the values of the dietary fatty acids, especially in view of sensory and nutritional characteristics of pork; pig performances, carcass characteristics, serum cholesterol, neutrophil phagocytosis, TBARS, electronic nose flavor and fatty acids profile of pork were measured. There were no differences in daily gain and nutrients digestion among treatments, but daily feed intake of CLA enriched diet was lower (P<0.05) than that of other diets. There were no differences in backfat thickness, dressing percentage and carcass grade among pigs fed diets supplemented with different oils. Serum total cholesterol showed a tendency to be lowered in pigs fed GLA enriched diet. TBARS values during storage of pork were higher in belly from pigs fed control diet whereas the values of belly from pigs fed GLA+Carnitine diet were lower than others. However, difference in TBARS was not remarkable in adipose tissue and 4 weeks extended storage regardless of pork parts. Proportion of saturated fatty acids such as C16:0 and C18:0 were higher (P<0.05) in pork loin and thin skirt from pigs fed CLA enriched diet compared to those from other diets. There were no differences in fatty acids profiles of belly and adipose tissue. CLA accumulation in pork was increased by the dietary CLA supplementation and this could be also confirmed by a slight de novo synthesis of CLA in pork from pigs fed CLA free diets. GLA was selectively accumulated to pork adipose tissue and loin from pigs fed GLA enriched diets. There was no accumulation of GLA when GLA was not supplemented, indicating no de novo synthesis of GLA. Phagocytic activity was the highest (p<0.05) in neutrophil of pigs fed GLA+Carnitine supplemented diet, then, followed by pigs fed GLA supplemented diet. There was no difference in phagocytosis between control and CLA treatment although the phagocytosis was numerically lowest in pig fed CLA enriched diet. There were distinct differences in electronic nose flavor pattern among treatments regardless of the parts. This study showed that dietary supplementation of functional fatty acids like CLA or GLA was able to result in characteristic differences in feed intake, TBARS, fatty acids profile and flavor of pork, serum cholesterol regulation and neutrophil phagocytosis.