• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.633-640
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• 2008

In this study, the effects of feeding citrus byproducts on various qualities of pork during cold storage were investigated, such as water holding capacity, drip loss, meat color, storage stability, rancidity, and antioxidant activity. Pork samples (195 days old, $115{\pm}3\;kg$, female) used for the experiment was divided into three groups: T0(pigs not fed citrus byproducts), T1(pigs fed 3% and 5% citrus byproducts during growth and the finishing period, respectively), and T2(pigs fed 6% and 10% citrus byproducts). The loin used for the experiment was obtained from 5 pigs of each group, vacuum packaged, and then stored at $3^{\circ}C$ for 4 weeks. There was no difference among T0, T1, and T2 for pH, water holding capacity, or drip loss. As for the meat color of the loin, T1 and T2 showed higher redness($a^*$ value) during early chilling but showed higher yellowness($b^*$ value) during late chilling. T1 and T2 showed higher electron donating ability and lower volatile basic nitrogen, total plate count, and TBA values than T0, regardless of the chilling period. Thus, feeding citrus byproducts improves the storage stability of chilled pork in terms of rancidity and antioxidant activity.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.290-296
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• 2006

Crossbred pigs (female, 198 days old, $102{\sim}118kg$, Tamra Marketing Farm) were fed a diet supplemented with tangerine peel fer an extended period to study its effect on the physicochemical properties and palatability of the pork. The samples for this study consisted of the pork from pigs fed a diet without tangerine peel (T0), and the pork from pigs fed a diet containing 8% tangerine peel during the entire breeding period, from early pregnancy through the finishing period (T1). The pH Hunter's $L^*$ value, water holding capacity, freezing loss, thawing loss, cooking loss, hardness, springiness, cohesiveness, sensory raw meat color and cooked meat palatability of loin and belly were not significantly different between T0 and T1 pork (p>0.05). However, the Hunter's $a^*\;and\;b^*$ value, gumminess, shear force value (SFV) and smell were significantly higher in meat from loin of T1 than T0 pigs (p<0.05). Thus T1 pork exhibited an improved SFV, DPPH reduction and aroma of cooked belly meat (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.228-232
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• 2007

The purpose of the study was to investigate the quality characteristics of Jeju island's indigenous pork fed with citrus byproducts. Samples were the Jeju island's indigenous pork loin without citrus byproduct (JNP-0) and the Jeju island's indigenous pork loin fed with 8% and 15% citrus byproducts during growing and fattening periods (JNP-1). The pH, VBN content, bacterial counts, L* value, frozen loss, thawing loss, water boiling loss, hardness, springiness, cohesiveness, chewiness, and shear force value were not significantly different between JNP-0 and JNP-1 (p<0.05). The TBARS, a* value, b* value, water holding capacity, and pan boiling loss of JNP-0 were significantly higher than those of JNP-1 (p<0.05), but the gumminess of JNP-1 was significantly higher than that of JNP-0 (p<0.05). For sensory characteristics, taste, flavor, juiciness, and palatability were not significantly different between JNP-0 and JNP-1, but tenderness of JNP-1 was sig-nificantly higher than that of JNP-0 (p<0.05).

• Journal of Animal Science and Technology
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• v.51 no.4
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• pp.329-336
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• 2009

The objective of this study was to investigate the relationship between measurements of color and water-holding capacity (WHC) in pork loin. A total of 419 pork loins were sampled from crossbred (Landrace$\times$Jeju native black pig) F2 pigs at a commercial slaughter house. Meat color measurements (CIE $L^*$, $a^*$, $b^*$), chroma ($C^*$) and hue angle (h) were measured with the Minolta Chromameter and WHC was measured by filter paper fluid, drip loss and cooking loss. Also pH, moisture content and crude fat content were measured at 24 hr postmortem. CIE $L^*$, $b^*$ and h values had positive correlation with drip loss (r=0.52, 0.42), but CIE $a^*$ and $C^*$ values were not related to drip loss. Results showed that CIE $L^*$, $b^*$, and h color system was better than CIE $L^*$, $a^*$, $b^*$ color system to predict WHC, especially drip loss. pH was negatively correlated to drip loss (-0.42) and CIE $L^*$ (-0.67). Although CIE $L^*$ and pH were correlated to drip loss, the accuracy of their estimates for drip loss was 27% and 17%, respectively. Consequently, it was confirmed that meat color and WHC were not perfectly related and suggested that CIE $L^*$, $b^*$, and h color space should not be used independently to predict WHC of pork loin.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.127-131
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• 2007

In order to investigate the presence of pathogenic bacteria in fresh pig loin and the growth changes of microorganism in raw ham during storage at 10 and $25^{\circ}C$. These hams were manufactured according to a short-ripening procedure being completed in 4 weeks with dry-curing followed by wet-curing and ripening. The result regarding the contamination level of microorganism in the fresh raw pig loin showed that the count of total aerobes was $3.11\;log\;CFU/cm^2$, and the population of lactic acid bacteria, Pseudomonas spp., Clostridium spp., and yeast and mould had not risen over $2\;log\;CFU/cm^2$ on the storage time. However, the average count ofEnterobacteriaceae in pork loin was $3.11\;log\;CFU/cm^2$, which represented the predominant species. The pathogenic bacteria including Salmonella spp, Staphylococcus aureus, Vibrio parahaemolyticus, Clostridium perfringene, Listeria monocytogenes, and Escherichia coli O157:H7 were not detected either in fresh pork loin or in raw ham products stored at 10 and $25^{\circ}C$. The initial count of total aerobes in raw ham samples was 3.06 log CFU/g, and increased slightly after 90 days at 10 and $25^{\circ}C$ to 4.6 and 4.69 log CFU/g, respectively. The predominant species in raw ham products during storage time were lactic acid bacteria and Staphylococcus spp.

• Proceedings of the Korean Society of Life Science Conference
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• 2005.04a
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• pp.211-212
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• 2005

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2001.06a
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• pp.87-87
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• 2001

• Korean Journal of Agricultural Science
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• v.50 no.4
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• pp.809-815
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• 2023

This study was conducted to find out the correlation between meat quality and muscle fat ratio in pork part meat (pork belly and shoulder butt) using CT (computed tomography) imaging technique. After 24 hours from slaughter, pork loin and belly were individually prepared from the left semiconductors of 26 pigs for CT measurement. The image obtained from CT scans was checked through the picture archiving and communications system (PACS). The volume of muscle and fat in the pork belly and shoulder butt of cross-sectional images taken by CT was estimated using Vitrea workstation version 7. This assemblage was further processed through Vitrea post-processing software to automatically calculate the volumes (Fig. 1). The volumes were measured in milliliters (mL). In addition to volume calculation, a three-dimensional reconstruction of the organ under consideration was generated. Pearson's correlation coefficient was analyzed to evaluate the relationship by region (pork belly, pork shoulder butt), and statistical processing was performed using GraphPad Prism 8. The muscle-fat ratios of pork belly taken by CT was 1 : 0.86, while that of pork shoulder butt was 1 : 0.37. As a result of CT analysis of the correlation coefficient between pork belly and shoulder butt compared to the muscle-fat ratio, the correlation coefficient was 0.5679 (R² = 0.3295, p < 0.01). CT imaging provided very good estimates of muscle contents in cuts and in the whole carcass.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.1
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• pp.102-108
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• 2006

Microbial transglutaminase (MTGase) was investigated to determine whether it was an effective binding agent for the processing of low-quality pork loins. MTGase especially promoted the coagulation of myosin heavy chain (MHC). However, the effect of MTGase on MHC from low-quality meat was less than that from the normal meat when the reaction time was not enough. The breaking strength of the heat-induced gel made of myosin B from low-quality meat with MTGase was lower than that of normal meat. Sausage made with low-quality meat with MTGase did not exhibit improved hardness, as compared to that made with normal meat. Results of this study indicated that use of low-quality meat in the manufacture of sausage was feasible to get textural property equal to that of normal meat sausage, when a half or more of the raw material was normal meat and MTGase was used in the sausage.

• Food Science and Biotechnology
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• v.14 no.5
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• pp.667-671
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• 2005

The aim of this study is to investigate the effects of the muscle mass and fiber number on post-mortem metabolic rates and pork quality. Carcass traits, muscle fiber characteristics, and type of fiber composition were evaluated using a sample of 200 cross-bred pigs. The muscle mass was divided into two groups according to carcass weight and loin-eye area measurements (heavy or light). In addition, the muscle histological characteristics were divided into two groups according to the muscle fiber density and total number of muscle fibers (high or low). All the carcass traits were significantly different in the muscle mass groups. Increasing weight significantly affected the cross-sectional area (CSA) of all fibers. The low group, which had a low muscle fiber number indicating a larger CSA of fibers, and especially the heavy-low group had the highest CSA levels of fibers. The fiber number percentage and the area percentage were significantly different in the groups categorized by fiber number. The heavy-high group indicated a normal rate of pH decline and the R-value. In addition, pigs with a heavy muscle mass and high muscle fiber number indicated normal drip loss, lightness, and protein denaturation. The present results suggest that increasing the total muscle fiber number has a beneficial effect on increasing the muscle mass without deteriorating the meat quality.