• Food Science of Animal Resources
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• v.24 no.1
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• pp.29-36
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• 2004

Changes in quality characteristics and shelf-life of two types of grill sausage manufactured by using pork hind leg and re-pasteurized after packaging were investigated during storage at 5$^{\circ}C$ and 10$^{\circ}C$ up to 30 days. The total aerobic plate counts(APC) of N rnberger style grill sausage(NGS) and vegetable added grill sausage(VGS) were initially 3.08 and 3.57 log$\sub$10/CFU/$\textrm{cm}^2$, respectively, and gradually increased during storage time. After 30 days, the APC of NGS stored at 5$^{\circ}C$ and 10$^{\circ}C$ maintained relatively low at the levels of 5.32 and 6.58 log$\sub$10/CFU/$\textrm{cm}^2$, respectively. However, the APC of VGS exceeded the level of 8 log$\sub$10/CFU/$\textrm{cm}^2$ after 30 days at 5$^{\circ}C$ and after 20 days at 10$^{\circ}C$. pH was decreased with storage period, however it tended to increase after 30 days. The values of TBA and VBN for both sausages tended to increase with storage time, and this trend was pronounced at 5$^{\circ}C$ rather than at 10$^{\circ}C$. The purge loss was apparently increased in the VGS compared to the NGS sample as the storage period extended. According to the sensory evaluation, the marketing values of grill sausages stored at 5$^{\circ}C$ and 10$^{\circ}C$ were maintained until day 20 for NGS and day 14 for VGS, respectively.

• Journal of Animal Environmental Science
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• v.18 no.3
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• pp.165-172
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• 2012

This study was designed to determine the effect of different floor space and type of finishing building on performance, behaviour and carcass quality of finishing pig. Three hundred and thirty six finishing pigs were alloted into two space allowance ($1.0m^2$and $2.5m^2$/pig) and two floor type (concrete slat and bedded with sawdust) of finishing building. There was no significant difference between the different space allowance in the body gain, feed intake and feed per gain. And also floor type of finishing building was not affected by the performance of finishing pig. Space allowance per pig affected the maintenance behaviour, but there was no significant difference between the floor type of finishing building in the spent time on lying, sitting and standing. Floor type was affected by the occurrence of standing behaviour, the finishing pigs in the bedded with sawdust showed less occurrence of standing. Carcass traits did not show any significant difference due to the difference of space allowance and floor type of finishing building. There was no significant difference in the chemical compositions of pork loin between the space allowance and floor type of finishing building.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.807-816
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• 2011

The present study evaluated the difference in objective and subjective meat quality properties among the pure-breed boars of Duroc, Berkshire and Yorkshire. Ten longissimus lumborum (LD) muscles were collected from each breed after 24 h slaughtering. The breed type showed a significant effect on intramuscular fat content, moisture (p<0.01), pH, sarcoplasmic protein solubility and color (p<0.05), whereas cooking loss and Warner Blazer shear force (WBsf) did not differ among the breeds. The Yorkshire breed showed significant (p<0.05) lower sarcoplasmic protein solubility, pH and CIE $a^*$ value when compared with other breeds. The sensory panels identified Duroc as having greater overall acceptability and higher rating values than other breeds. The oleic acid content was significantly lower in the Berkshire (29.85 %) than in the Duroc (40.19 %) and Yorkshire breeds (38.18 %, p<0.05). The Yorkshire breed showed the most desirable ratio of polyunsaturated and saturated fatty acids (0.31) than the Berkshire (0.16) and Duroc breeds (0.15, p<0.05). 40 volatile compounds have been identified and quantified, while aldehydes were the most abundant among flavor substances. Aldehydes were negatively correlated with oleic acid content (p<0.05). Current data indicated that each breed had their own merits and deficiencies in terms of meat qualityThe Yorkshire breed showed a greater number of weak points. Furthermore, this study indicated that individual fat-driven flavor components were greatly influenced by fatty acid composition. The polyunsaturated fatty acids did not show any negative effects on meat flavor if cooked meats were consumed soon after cooking.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.114-120
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• 2009

This study was conducted to determine the effect of feeding complex of wild chrysanthemum powder, probiotics and selenium on meat quality in finishing pigs ($LY{\times}D$). 25 pigs were randomly alloted to two treatments; C (basal diet), T (C diet added 0.3% wild chrysanthemum powder, 0.1% probiotics and 0.1% selenium). Pigs were slaughtered at approximately 110 kg final weight and chemical composition, physico-chemical characteristics, fatty acid composition and sensory test were measured in pork loin. Proximate composition, pH, water holding capacity, cooking loss, shear force and color were no differences among the tested samples. Texture properties of hardness in treatment were significantly higher than the control (p<0.05). Fresh meat of overall acceptance and cooked meat of tenderness, juiciness and overall acceptability in T were significantly higher than the control. Fatty acid compositions of myristic acid, palmitoleic acid, oleic acid, unsaturated fatty acid and monounsaturated fatty acid in T were significantly higher than the control.

• Food Science of Animal Resources
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• v.32 no.5
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• pp.604-611
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• 2012

The purpose of this study was to explore the effect of fermented persimmon diet on the meat quality of fattening pigs. Pigs (75 kg) were grouped and housed as 15 animals per pen and 3 replications per treatment. The basal diet (C) was substituted with 3% (T1), 5% (T2) and 10% (T3) of fermented diet. The 180 pigs were fed experimental diet for 42 d and 10 longissimus dorsi (LD) per treatment were collected when each swine reached 105.6 kg of body weight. The crude fat concentration of LD was lower (p<0.05) in treatments, but the pH value of T3 and the shear force values of T2 and T3 were higher (p<0.05) than those of C. The CIE $L^*$ value (lightness) was significantly (p<0.05) higher in T2 and T3 than C, but the CIE $b^*$ (yellowness) of T2 and T3 was significantly (p<0.05) lower than C. The composition of myristic acid and oleic acid was significantly (p<0.05) higher in treatments than in C, while the composition of palmitic acid and stearic acid of treatments were significantly (p<0.05) lower than C in LD. Sensory evaluation of cooked meat as scores of aroma, taste, juiciness and overall acceptability showed higher (p<0.05) in treatments than in C. In conclusion, the dietary of fermented persimmon diet decreased the crude fat concentration, improved the fatty acids composition (increased composition of unsaturated fatty acid and decreased composition of saturated fatty acid) and improved the sensory evaluation of pork meat from fattening pigs.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.67-72
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• 2007

We investigated the effects feeding illite on growth performance and meat quality characteristics in finishing pigs. Forty-eight pigs ($Landrace{\times}Yorkshire{\times}Duroc$; $68.3{\pm}1.6 kg$ average initial body weight) were used in a 50 day experiment. Pigs were randomly placed into one of four experimented diet groups (0, 0.2, 0.5 and 1% illite) and were slaughtered at approximately 110 kg live weight. Although there were no significantly differences in daily weight gain, feed intake and feed conversion between controls and groups fed illite, those values were increased as increasing of illite concentration in feed. Carcass weight, carcass ratio and backfat thickness were not affected by dietary illite supplementation. However, the percentage of A grade carcasses were significantly increased by dietary supplement of 1.0% illite. There were no significantly differences in moisture, crude protein and crude ash between controls and groups fed illite, but the crude fat of 1.0% illite supplemented groups was significantly lower than other groups (p<0.05). All muscles from control and treatment groups had normal pH 5.55-5.68. However, lightness ($L^*$) values of pork decreased as increasing illite supplement. Whereas red-ness ($a^*$) and yellowness ($b^*$) values were not significantly changed. In fatty acid composition, palmitoleic acid and linoleic acid were significantly higher in 1.0% illite dietary group, saturated fatty acid was decreased and unsaturated fatty acid was increased by 0.5-1.0% illite supplementation.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.16-21
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• 2007

Twenty pork loins were processed for manufacturing raw hams according to a short-ripening procedure including dry-and wet-curing for 1 week each, followed by ripening for 2 weeks. Raw ham cuts were vacuum-packaged and stored in darkness at 10 and $25^{\circ}C$ for 90 days, and their physicochemical and sensory quality characteristics were investigated. The sodium chloride content of raw hams stored at 10 and $25^{\circ}C$ was maintained at approximately 5.1% throughout storage at either temperature. No significant changes in water, crude protein, crude fat and ash contents were observed in all samples regardless of storage temperature and storage length. Thiobarbituric acid and volatile basic nitrogen values increased continuously during the storage period. The changes in physicochemical characteristics including pH, water activity texture lipid oxidation and protein degradation, and sensory attributes appeared to be more pronounced at $25^{\circ}C$ than at $10^{\circ}C$ over the storage period. At prolonged storage periods, a significant quality loss in the aspect of texture changes including hardness, brittleness, elasticity, cohesiveness, gumminess, and adhesiveness was observed (p<0.05). Based on sensory evaluation scores, It appeared that vacuum-packaged raw ham cuts stored at 10 and $25^{\circ}C$ were not acceptable after 75 and 45 days, respectively.

• Journal of Animal Environmental Science
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• v.17 no.2
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• pp.107-114
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• 2011

This study was designed to determine the effect of season and split-sex feeding on performance, stress and carcass quality of finishing pigs. Two hundred and seventy cross-bred finishing pigs $(82.1{\pm}0.82kg)$ were randomly divided into six groups in 2 seasons (summer and winter) ${\times}$ 3 split-sex feeding (female only, castrated male and mixed) factorial arrangement of treatments. In winter, feed intake and weight gain of finishing pigs were better than summer (p<0.05). Split-sex feeding was affected the feed conversion, feed conversion of finishing pigs were superior in winter and mixed groups. Plasma concentrations of cortisol as a stress indicators was greater in the mixed groups vs female only and castrated male groups. There were no interactions between the season and split-sex feeding in their effects on these blood variables. The season was affected the carcass characteristics and PSE incidence of the finishing pigs, PSE incidence was low in winter and mixed groups. Meat quality did not show any significant difference due to the difference of season and split-sex feeding of finishing pigs. There was no significant difference in the pH, drip loss and meat color of pork loin between the season and split-sex feeding of finishing pigs. In conclusion, the results of this study suggest that we need more precise on-farm management practice in summer and application of split-sex feeding skills to reduce the stress and improve welfare status of finishing pigs.

• Food Science and Preservation
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• v.14 no.3
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• pp.247-255
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• 2007

This study compared the quality characteristics, including aroma, of M. longissimus from five Korean native black barrows(64 kg, KNP) and five modem genotype barrows($Landrace{\times}Yorkshire{\times}Duroc$, 114 kg, MGP), during vacuum packaged-chilling. The samples were vacuum packaged, stored at $2{\pm}0.3^{\circ}C$ for 12 days, and then subjected to quality measurement. The KNP had higher fat content than did MGP(p<0.05), but KNP contained lower C14:0, C18:3 and C20:5 concentrations than did MGP(p<0.05). The KNP showed lower pH values(p<0.05) and water-holding capacities than did MGP, and were redder in color than MGP during storage. The TBARS increased more quickly in KNP than in MGP samples during storage. In texture, KNP showed firmer muscle tone than did MGP during storage(p<0.05). Various aroma compounds including 3-methyl-l-butanol, 2-ethyl hexanol and m-xylene were detected with SPME-GC/MS after 12 days of storage, and aroma patterns of KNP and MGP, obtained with an electronic nose, differed during storage.

• Food Science of Animal Resources
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• v.29 no.6
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• pp.685-694
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• 2009

The aim of the present study was to evaluate the variation in ultimate pH of commercial populations of pure-breed (Landrace, Duroc and Yorkshire) pig's longissimus muscles and their effect on objective meat quality traits and sensory characteristics. Fifty boars were sampled from 184 pigs, which were reared at three breeding farms and slaughtered at a commercial abattoir. The selection was determined based on ultimate pH, and animals were segregated into three groups: low pH (pH $\leq$ 5.5, n=13), medium pH (pH 5.5 to 5.6, n=18) and high pH (pH $\geq$ 5.6, n=16). The breeds had no significant effects; however, pigs with a higher ultimate pH had significantly (p<0.05) higher intramuscular fat content, lower level of polyunsaturated fatty acids, lower level of lipid oxidation and higher eating quality compared to those with lower ultimate pH. As the ultimate pH increased, the relative proportion of C14:0, C16:0 and C18:1 increased while C18:2n6 and C20:4n6 decreased. The present study demonstrates that the economic value of pigs can be characterized by the ultimate pH and/or intramuscular fat content. However, these results do not necessarily indicate that a high ultimate pH directly corresponds to high intramuscular fat content and vice versa.