• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.360-366
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• 2005

This study was conducted to investigate the quality characteristics of low- fat pork patties containing fat replacers. Carrageenan(CA) in combination with pectin(PE) or potato starch(PO) was added as fat replacers and physicochemical properties were evaluated in low-fat pork patties cooked by oven-roasting or pan-frying. Uncooked and cooked pork patties formulated with fat replacers were higher in moisture and ash content and lower in fat content than those of control. The cooking yield and reduction in diameter of pork patties were significantly improved by the addition of fat replacers(p<0.05). Pork patties formulated with CA had the highest fat retention, while CA+PE had the highest water holding capacity. Hunter s L(lightness) value was not different from among patties and a(redness) and b(yellowness) values were higher in carrageenan-based patties than those of control patties. Hardness was higher in carrageenan-based patties than that of control and cohesiveness and springiness showed no difference among patties. Sensory analysis showed that flavor, juiciness and palatability of carrageenan-based patties were superior to control patties and combined use of CA with PE or PO provided improved acceptability of low-fat pork patties over that from using single carrageenan.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.552-557
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• 2014

This study investigated the effects of ${\gamma}$-aminobutylic acid (GABA) on the quality and sensorial properties of both the GABA/NaCl complex and model meat products. GABA/NaCl complex was prepared by spray-drying, and the surface dimensions, morphology, rheology, and saltiness were characterized. For model meat products, pork patties were prepared by replacing NaCl with GABA. For characteristics of the complex, increasing GABA concentration increased the surface dimensions of the complex. However, GABA did not affect the rheological properties of solutions containing the complex. The addition of 2% GABA exhibited significantly higher saltiness than the control (no GABA treatment). In the case of pork patties, sensory testing indicated that the addition of GABA decreased the saltiness intensity. Both the intensity of juiciness and tenderness of patties containing GABA also scored lower than the control, based on the NaCl reduction. These results were consistent with the quality characteristics (cooking loss and texture profile analysis). Nevertheless, overall acceptability of the pork patties showed that up to 1.5%, patties containing GABA did not significantly differ from the control. Consequently, the results indicated that GABA has a potential application in meat products, but also manifested a deterioration of quality by the NaCl reduction, which warrants further exploration.

• Journal of Animal Science and Technology
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• v.48 no.5
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• pp.739-746
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• 2006

The objective of this study was to evaluate the quality of emulsion-type sausage where part of the pork was substituted with horse meat during manufacturing. Three treatments of sausages were manufactured by replacing pork with 0, 50 and 100% horse meat. After manufacturing, sausages were vacuum-packaged and stored 4℃ for 1 day. An increase in horse meat resulted in higher moisture, protein content, and pH values, and lower fat content of sausage(P<0.05). However, no significant effects were observed on texture characteristics and sensory attributes of sausage. The horse meat sausage had higher K, Fe, Zn, Cu, saturated fatty acid contents than 0% horse meat level. Based on the results, it can be concluded that horse meat can be used as a meat replacer in the manufacture of emulsion-type sausages up to a level of 100%.

• Food Science of Animal Resources
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• v.18 no.4
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• pp.307-315
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• 1998

To develop processed meat products of pheasant, cut-up parts of pheasant carcass was analyzed, and eight different pheasant meat products were prepared and evaluated for sensory qualities. The average live weight of pheasant was 1,089.2g, and the ratio of carcass to live weight was 75.6%. The cut-up part ratios of breast, leg, neck, back and wings to carcass weight were 33.4%, 22.5%, 5.0%, 4% and 9.5%, respectively. The chemical compositions of breast and leg meat were shown to be moisture of 73.72% and 75.58%, protein of 25.31% and 22.69%, fat of 0.28% and 0.83%, and ash of 0.84% and 0.90%, respectively. Sensory evaluation of eight different meat products of pheasant revealed that all products of pheasant meat, except frankfurt sausage, received equal or better taste score compared with products of chicken or pork, and flavor score except pressed ham and salad. Color, binding ability and particle perception scores of pheasant meat products were equal or superior to those of respective meat products of chicken or pork. The present results suggest that pheasant meat has a potential to be utilized for various value-added products and that the meat bun is the most promising product of pheasant meat. A reinforcement of color, binding ability and particle perception of meat products of other species could also be expected by addition of pheasant meat to them.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.123-134
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• 2018

The effects of pork back fat (PBF) substitution with various concentrations of rice bran oil (RBO) (50%, 45%, 40% and 35%) on the physicochemical characteristics and sensory attributes of emulsion-type pork sausages were studied. The modified pork sausages were compared with control sausages produced using PBF only. The sausages with RBO had significantly lower (p<0.05) moisture content than the control sausages. Sausages made from PBF substituted with 40% RBO showed the lowest cooking loss. Substitution of PBF with RBO had no significant effect on the emulsion stability of pork sausages. All sausages with RBO showed significantly lower (p<0.05) hardness values than control sausages. Sausages with RBO also had significantly higher values (p<0.05) of unsaturated fatty acid and polyunsaturated to saturated fatty acid contents than the controls. RBO substitution had no effect on the flavor intensity of sausages, but it improved the tenderness and produced a softer texture.

• Journal of Animal Science and Technology
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• v.58 no.8
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• pp.32.1-32.7
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• 2016

Background: The objectives of this study were to investigate the effects of persimmon peel (PPM) supplementation on carcass performance, pork quality, eating quality, fatty acid composition, and cholesterol concentration of the porcine longissimus dorsi muscle. Results: No adverse effects of PPM supplementation were observed on carcass and meat quality characteristics among the treatment groups (P > 0.05), whereas pork loins from pigs fed a diet supplemented with 0.9 % persimmon peel (T3) showed more tender meat than did pork loins from pigs fed a control diet (P < 0.01), even though no significant difference was observed between the control and T1 group. The T3 group had higher ratio of polyunsaturated fatty acids relative to saturated fatty acids (0.33 vs. 0.28, P < 0.05) and lower total cholesterol concentration (94.4 vs. 99.1 mg/g, P < 0.05) compared to the control group. Persimmon peel appeared to have beneficial effects on fatty acid composition and cholesterol concentration, probably leading to a hypocholesterolemic effect. Conclusions: Animal diets fortified with persimmon peel represents an efficient and useful method for improving the nutritional quality of pork without impairing growth performance and eating quality properties.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.4
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• pp.662-669
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• 2020

Objective: This study was conducted to evaluate the effect of red glasswort (RG) (Salicornia herbacea L.) curing on the physicochemical, textural and sensory properties of cooked pork loin ham (M. longissimus thoracis et lumborum). Methods: All treatments were cured with different salt and RG powder levels. RG0 treatment was prepared with only 4% NaCl (w/w) as a control, and RG25, 3% NaCl:1% RG (w/w); RG50, 2% NaCl:2% RG (w/w); RG75, 1% NaCl:3% RG (w/w); RG100, 0% NaCl:4% RG (w/w) treatments were prepared sequentially. All samples were individually vacuum packaged in polyethylene bags and stored for 7 d at 3℃±1℃. Results: The results showed that as the rate of RG substitution increased, pH value, redness, myofibrillar protein solubility, and myofibrillar fragmentation index increased (p<0.05), but salt concentration and shear force decreased (p<0.05). However, there were no significant differences in cooking loss and moisture content. In terms of sensory evaluation, RG100 exhibited higher scores in tenderness and juiciness than RG0 (p<0.05). Conclusion: The partial substitution of NaCl by RG could improve the physicochemical properties, textural and sensory characteristics of cooked pork loin. Therefore, it is suggested that RG as a natural salt replacer could be an effective ingredient for developing low-sodium cured hams.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.1-7
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• 2007

This study was carried out to compare the quality characteristics of korean native black pork (KNP) and modern genotype pork (MGP) during refrigerated storage after thawing. M. longissimus from 5 Korean native black barrows of 65.3 kg and 5 modern genotype barrows ($Landrace{\times}Yorkshire{\times}Duroc$) of 114.3 kg were frozen at $-80^{\circ}C$ for 1 month and stored at $2{\pm}0.3^{\circ}C$ for 7 days. The carcass weight and dressing percentage was significantly lower in pork from Korean native black pigs than modern genotype pigs (p<0.05). The crude fat and sensory quality were significantly higher in KNP than in MGP (p<0.05), and moisture, myristic acid, gamma-linolenic acid, linolenic acid, and cis-5,8,11,14,17-eicosapentaenoic acid levels were significantly lower in KNP (p<0.05). The pH value was significantly higher in KNP than in MGP after 5 days of storage (p<0.05). Drip loss was significantly lower in KNP than in MGP during storage (p<0.05). The TBARS value was significantly higher in KNP than in MGP after 5 days of storage (p<0.05). Overall, KNP had lower moisture and unsaturated fatty acid levels relative to MGP and showed less oxidative stability during storage, however it had higher crude fat content, water-holding capacity, sensory quality and color stability than MGP.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.415-422
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• 2014

Duck feet gelatin (DFG) gel was added as a fat replacer to low-fat frankfurters and the effect of DFG on physicochemical, textural, and sensory characteristics of low-fat frankfurters was evaluated. DFG gel was prepared with a 20% duck feet gelatin concentration (w/w). Adding DFG decreased lightness and increased yellowness of the low-fat frankfurters (p<0.05). However, DFG did not affect redness of low-fat frankfurters (p>0.05). The statistical results indicated that adding DFG improved cooking yield of low-fat frankfurters (p<0.05). In addition, replacing pork back fat with DFG resulted in increased moisture content, protein content, and ash content of low-fat frankfurters, and the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel had the highest moisture content and lowest fat content (p<0.05). Adding of DFG increased all textural parameters including hardness, springiness, cohesiveness, chewiness, and gumminess of low-fat frankfurters (p<0.05). In terms of sensory properties, the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel showed similar satisfaction scores for the flavor, tenderness, juiciness, and overall acceptance when compared to the regular frankfurters (20% back fat). Therefore, our results suggest that DFG could be an effective novel source, as a fat replacer, for manufacturing of low-fat frankfurters.

• Journal of Animal Science and Technology
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• v.44 no.3
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• pp.361-368
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• 2002

The Korean frozen pork loins in vacuum packaged were obtained from three different Korean export companies and investigated for pH, proximate composition, cooking loss, physico-chemical and sensory characteristics. The frozen pork loins were stored at -20$^{\circ}C$ for 40 days. The results were as follows: The protein contents were relatively higher in the samples from the company II and the ash contents were relatively higher in the samples from the company I than those from the other companies. The samples from the company Ⅱ had highest pH and water-holding capacity, and cooking loss and shear force were lowest in the company II. The total plate counts and coliform bacteria for loins from 3 companies were in the range of 3.04${\sim}$3.75 log cfu/$cm^2$ or g and 0.37${\sim}$1.32 log cfu/$cm^2$ or g in average, respectively. The TBARS values were 0.35${\sim}$0.38 mg malonaldehyde/kg sample. There were no significant differences in sensory characteristics for raw and cooked loins from all companies.