• Journal of Animal Science and Technology
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• v.64 no.1
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• pp.135-142
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• 2022

It is impossible to know the amount of pork primal cut by pig carcass grade which is determined only by carcass weight and backfat thickness in the Korean Pig Carcass System. The aim of this study was to investigate the correlation between the pig carcass grade and the amount of pork primal cut estimated with AutoFom III. A total of 419,321 Landrace, Yorkshire, and Duroc (LYD) pigs were graded with the Korean Pig Carcass Grade System. Amounts of belly, neck, loin, tenderloin, spare ribs, shoulder, and ham were estimated with AutoFom III. Regression equations for seven primal cuts according to each grade were derived. There were significant differences among the three carcass grades due to heteroscedasticity variance (p < 0.0001). Three regression equations were derived from AutoFom III estimation of primal cuts according to carcass grades. The coefficient of determination of the regression equation was 0.941 for grade 1⁺, 0.982 for grade 1, and 0.993 for grade 2. Regression equations obtained from this study are suitable for AutoFom III software, a useful tool for the analysis of each pig carcass grade in the Korean Pig Carcass Grade System. The high reliability of predicting the amount of primal cut with AutoFom III is advantageous for the management of slaughterhouses to optimize their product sorting in Korea.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.345-353
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• 2019

Various commercial collagen mixtures aimed at improving the quality of meat products are available, but the optimal composition is unclear. This study aimed to compare the functional properties, including physicochemical characteristics and lipid oxidative stability, of loin ham marinated with three commercial collagen mixtures sold as food additives. The addition of collagen mixtures led to significant increases in the moisture content, water holding capacity (WHC), cooking yield, and instrumental tenderness, regardless of the type of collagen mixture. In particular, meat samples containing collagen mixture C showed the highest (p<0.05) WHC and tenderness among all groups. Furthermore, collagen mixture B induced increases (p<0.05) in pH values in both raw and cooked samples. The $a^*$ values of samples with collagen mixtures were lower (p<0.05) than those of samples without collagen mixtures. All collagen mixtures effectively improved oxidative stability during 7 days of storage at $4^{\circ}C$. The samples containing collagen mixture B had the lowest lipid oxidation (p<0.05) among groups. These results indicated that collagen mixture C could be used in injection brine to enhance the quality characteristics of meat products, particularly the WHC and tenderness. Collagen mixture A could be used for meat products with high fat contents based on its ability to improve lipid oxidative stability during long-term storage.

• Journal of Animal Science and Technology
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• v.46 no.3
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• pp.415-426
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• 2004

Digital photographs of 16 pork chops were taken and modified images to give 16 treatments: two levels of each of fat cover, color, marbling and drip. Consumers(n = 1,014) were randomly selected and a questionnaire asking for socio-demographic information was completed. Each consumer was asked to select preferred type from 16 treatments and this selection was repeated eight times. There were significant differences in pork selection among age, sex and occupation groups only except income levels. Pork preference choices were different in meat color, fat cover and drip depending on age group. Student consumers aging from 18 to 24 years preferred pork chop having darker color, thinner fat cover and more drip when compared to the other groups(p < 0.05). Male preferred pork having darker and more drip than female(p < 0.05). Marital status had a effect on the preference in meat color and drip. The consumers had different choice in color, fat cover and drip depending on occupation(p < 0.05). This results can provide a fundamental information for industries or processors to develop or produce pork that satisfy each target consumer group in the future.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.490-496
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• 2001

The purpose of this study was to investigate the effects of ingredients(spices and medicinal plants) on the physicochemical properties of Pyunyuk a Korean style-cooked pork. Pyunyuk samples were prepared by the following 5 cooking conditions: Control(pork, water), A(pork, water, soy sauce), B(pork, water, soy sauce, onion, ginger), C(pork, water, soy sauce, onion, ginger, licorice, cinnamon) and D(pork, water, soy sauce, onion, ginger, licorice, cinnamon, clove and chestunt inner skin(CIS). The contents of ash, crude protein in loin and shank Pyunyuk were not significantly different among Pyunyuk samples, but crude fat content of C, D were significantly lower than control, A and B(p＜0.05). In Hunter’s color values of Pyunyuk, the lightness(L) was decreased by the addition of multiple ingredients, whereas the redness was increased. In mechanical characteristics, the hardness of control was the highest among the samples(p ＜0.05). In sensory evaluation, sample D obtained the highest score in flavor, taste, hardness, cohesiveness, springiness, gumminess and overall acceptability(p<0.05), and it was most preferred by the panels. There were higher negative-correlations between mechanical hardness and sensory characteristics of flavor, taste, cohesiveness, gumminess, brittleness and overall acceptability. From these results, it could be concluded that Pyunyuk ingredients(herbs and medicinal plants) reduce the content of crude fat, increase the tenderness and improve the flavor and taste of pork during cooking.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.5
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• pp.677-685
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• 2015

The effect of ripening time on the technological quality traits, fatty acid compositions and sensory characteristics of dry-cured loin was studied. Pork loins (n = 102) at 24 h post-mortem were used to produce dry-cured loins. The dry-cured loins were assessed at 30, 60, and 90 days of ripening for the aforementioned characteristics. Our results showed that the water activity ($a_w$) decreased (p<0.05) up to 60 days and did not change thereafter. The lipid oxidation and weight loss levels significantly (p<0.05) increased with increased ripening time. The Commission Internationale de l'Eclairage (CIE) $L^*$ decreased for 90 days while CIE $a^*$ increased for 60 days and did not increase thereafter. More noticeably, the levels of most of unsaturated fatty acids and total polyunsaturated fatty acids significantly decreased as increasing ripening time up to 90 days. The 30 days-ripened loins had lower (p<0.05) color, flavor and overall acceptability scores than the loins ripened for 60 and 90 days, however, no differences in sensory traits occurred between the 60 and 90 day-ripened samples. Based on the results obtained in the present study, it is suggested that the ripening duration between 30 and 60 days could be more appropriate for producing dry-cured loin product with higher quality and economic benefits.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.705-711
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• 1999

Post-mortem pork loins were used to investigate the effects of gamma irradiation on the surface and inside color, heme pigments, muscle protein solubility, purge loss, electrophoretical patterns of muscle proteins, and tenderness. The muscle was cut into pieces of 5 cm in length and divided into both groups, vacuum-packaged and air-packaged. The packaged samples were irradiated at designed doses, 0, 1, 3, 5 and 10 kGy, by a cobalt-60 irradiator, and stored at $4^{\circ}C$ for 7 days. There were no significant differences in the purge loss and electrophoretic patterns. Hunter's L and a values of the surface and inside of loins increased by gamma irradiation, showing a bright red color and the red color was maintained during the storage of both samples. However, the concentrations of heme pigments were not significantly changed. Muscle protein solubility slightly increased by increasing the applied dose. The decrease in shear force was observed in irradiated samples. As result, it was expected that meat quality, especially color and processing properties, could be improved by gamma irradiation at below 5 kGy.

• Journal of Life Science
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• v.16 no.7 s.80
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• pp.1164-1168
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• 2006

This study was carried out to investigate the possible for utilization of garbage in pig feed by investigating the functional characteristics of pork from pigs fed dried citrus byproduct. The samples consisted of the pork loin from pigs not fed with dried citrus pulp (DCP-0) and fed with 6% and 10% dried citrus pulp during growing and fattening period (DCP-1) there is no respective comparison here The pH, VBN content, TBARS value, bacterial counts, surface color, water holding capacity, loss degree and rheological properties of the samples were determined by physicochemical properties, and the sensory scores were evaluated. The pH, VBN content, surface color, water holding capacity and loss degree were not different between the samples, but the TBARS value and bacterial counts of DCP-1 were significantly lower than those of the DCP-0 (p<0.05). The cohesiveness, gumminess, chewiness, shear forte value, taste, flavor, tenderness, juiciness and palatability were not different between the samples, but the hardness of DCP-0 was higher than that of the DCP-1 and the springiness of DCP-1 was higher than that of the DCP-0 (p<0.05).

• Food Science of Animal Resources
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• v.25 no.2
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• pp.168-174
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• 2005

This study was carried out to investigate the feeding effect of wild grape wine by-products on pork qualities. The chemical composition, volatile basic nitrogen, thiobarbituric acid reactive substances and pH were not significantly different between control and wild grape pork, but the cholesterol and roast loss of wild grape polk. were lower than those of the control, and 1l1e salt soluble protein extractability of the control was lower than that of the wild grape pork. The Hunter's $a^{\ast}$ and $b^{\ast}$ value of wild grape polk. meat were higher than the control, the $a^{\ast}$ value of wild grape polk. meat was higher than the control, but the $L^{\ast}$ value of meat and fat were not significantly different between control and wild grape pork. The cohesiveness, gumminess and chewiness of control(respectively $66.2\%$ 428kg and 189g) were higher than wild grape polk. (respectively $61.4\%$ 357 kg and 154 g). The total amino acid composition of polk. were not significantly different between control and wild grape wine, The glutamic acid, leucine, arginine and aspartic acid were major amino acids in control and wild grape pork. The arachidonic acid $(C_{20:4})$, EPA $(C_{20:5})$ and DHA $(C_{22:6})$ of wild grape polk. were higher than those of the control. The taste (p<0.001), aroma (p<0.05), flavor (p<0.001), juiciness (p<0.01) and palatability (p<0.01) of wild grape polk. were higher than those of the control, but the texture between control and wild grape polk. were not significantly different.

• Food Science of Animal Resources
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• v.23 no.2
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• pp.103-108
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• 2003

The effect of fat content, thickness, and storage temperature and period of fresh meat samples on the migration of di-(2-ethylhexyl) adipate(DEHA) from plasticized PVC film was investigated. Pork samples were prepared to have different fat contents by mixing with pork loin and pork backfat and stored at 5$^{\circ}C$ for 2 d. The migration values of DEHA into the pork samples were increased with a high fat content. There was a gradual increase in the DEHA concentration as a function of prolonged exposure period and elevated storage temperature when the pork samples were stored at -2, 5 and l0$^{\circ}C$ for up to 7 d, respectively. The migration of DEHA into fresh pork and beef was limited only to a small depth under the meat surface($\leq$2 cm). The migration value was higher when the pork belly was wrapped double with plasticized PVC film compared to once after storage at 5$^{\circ}C$ for 3 d. However, when the samples was minced and repacked with new film after 2 d, and kept for a further 1 d, these showed lower migration value compared to the above two intact samples. Migration values exceeded in most cases the upper limit for DEHA migration proposed by the EU(18 mg/kg or 3 mg/d㎡), even though no limitation is currently set in Korea.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.3
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• pp.417-424
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• 2003

Inhibitory activities against angiotensin I-converting enzyme (ACE) of enzymatic hydrolysates of porcine skeletal muscle proteins were investigated. Myosin B, myosin, actin, tropomyosin, troponin and water-soluble proteins extracted from pork loin were digested by eight kinds of proteases, including pepsin, $\alpha$-chymotrypsin, and trypsin. After digestion, hydrolysates produced from all proteins showed ACE inhibitory activities, and the peptic hydrolysate showed the strongest activity. In the case of myosin B, the molar concentration of peptic hydrolysate required to inhibit 50% of the activity increased gradually as digestion proceeded. The hydrolysates produced by sequential digestion with pepsin and $\alpha$-chymotrypsin, pepsin and trypsin or pepsin and pancreatin showed weaker activities than those by pepsin alone, suggesting that ACE inhibitory peptides from peptic digestion might lose their active sequences after digestion by the second protease. However, the hydrolysates produced by sequential digestion showed stronger activities than those by $\alpha$-chymotrypsin, trypsin or pancreatin alone. These results suggested that the hydrolysates of porcine meat were able to show ACE inhibitory activity, even if they were digested in vivo, and that pork might be a useful source of physiologically functional factors.