• Food Science of Animal Resources
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• v.25 no.2
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• pp.210-217
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• 2005

This study was designed to evaluate the quality comparison of emulsion-type sausages made from different Rhus verniciflua Stokes (RVS) sources. The pigs were fed a supplemented concentrate diet with a RVS supplement of $4\%$ feed for 5 weeks before slaughter. The RVS extract was prepared from 100g of RVS sawdust and 1L of distilled water for 48 hours. Emulsion-type sausages were made using lean meat or dietary RVS han1 lean $(51.07\%)$, ice water or RVS extract $(19.63\%)$, back fat $(26.60\%)$ and other additives $(2.70\%)$. The treated sausages were divided into non-dietary meat with water (T1, Control), dietary RVS meat with water (T2), non-dietary meat with RVS extract (T3), and dietary meat with RVS extract (T4). The crude fat was significantly lower (p<0.05) in dietary RVS meat-added sausages (T2, T4) than in control sausage (T1). The lightness ($L^{\ast}$) and redness ($a^{\ast}$) were significantly lower (p<0.05) in RVS extract-added sausages (T3, T4) during refrigerated storage. The $a^{\ast}$ value was higher (p<0.05) in T2 than in the other treatments. The VBN and TBARS values were significantly lower in RVS extract-added sausages (T3, T4) during refrigerated storage. The hardness, adhesiveness, gumminess, and chewiness were significantly lower (p<0.05) in T2 than in the other treatments. This results showed that feeding of RVS in diet and/or RVS extract had a significant impact on the quality of emulsion-type sausage. The RVS extract-added emulsion-type sausages (T3, T4) showed dark and reddish color although they were more effective in delaying the protein deterioration and lipid oxidation. Consequently, the sausage prepared from pigs fed $4\%$ RVS with water (T2) was more effective in increasing the $a^{\ast}$ value, textural properties, and delaying the protein deterioration, lipid oxidation than that without RVS in diet.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.175-188
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• 2005

This study investigated the effects of silkworm droppings (SWD) added diet feeding on quality characteristics of pork loin meat Pigs were divided into 7 treatment groups (10 pigs/group) and subjected to one of seven treatment diets $(0,\;1\%,\;2\%\;and\; 3\%\;SWD\;for\;4 weeks,\;1\%\;2\%\;3\%$ SWD for 8 weeks, SWD diets; total fed diets) before slaughter. Pork loin were collected from the animals (110kg body weight) slaughtered at a commercial slaughterhouse. Pork loin meat were packaged aerobically and then stored at $4^{\circ}C$ for 2, 5, 8, or 12 days. Samples were analyzed for general composition, texture characteristics and physico-chemical properties. pH value was not significantly different between the control and SWD treatment groups. pH of control and SWD treatment groups were increased as the storage period passed General composition, cooking loss and texture was not significantly different between the control and SWD treatment groups. WHC of SWD treatment group was higher than that of control group. WHC of control and SWD treatment groups were significantly decreased as the storage period passed (p<0.05). Meat and fat color (CIE $L^{\ast}$, $a^{\ast}$, $b^{\ast}$) were no significant differences between the control and SWD treatment groups. $L^{\ast}$ and $b^{\ast}$ value of meat color were decreased as the storage period passed There was a not significantly difference in shear force value among control and SWD treatment groups. Shear force value was decreased significantly during storage in all treatment groups. In all results, dietary SWD-supplementation was not affected in general components, texture characteristics and physico-chemical properties. It is suggested that dietary SWD-supplementation could produce of high quality pork.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.229-237
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• 2009

This study was conducted to compare the quality of the pork from finishing pigs that were fed diets containing different levels of methyl sulfonyl methane (MSM). A total of 135 crossbred pigs $(Landrace{\times}Yorkshire{\times}Duroc)$ were fed either with a control commercial diet or the control diet supplemented with 300- and 500-ppm MSM for 158d. The pigs were slaughtered at approximately 110kg live weight and were transported to the local slaughterhouse for electrical stunning followed by exsanguination. After the slaughter, the pork muscles were dissected from each carcass, placed in wrap package bags, and stored for 8d at $4^{\circ}C$. The TEARS values of the pigs that were fed MSM diets were significantly lower (p<0.05) compared with those of the pigs that were fed with non-supplemented diets. The Na, Mg, and Ca contents of the dietary MSM were significantly lower (p<0.05) than those of the non-supplemented diets, but the Fe, Cu, and Zn contents of the dietary MSM were significantly higher (p<0.05) than those of the non-supplemented diets, and the increased level of MSM supplementation resulted in higher sulfur contents. There was no difference among the diets in terms of amino acid content. The dietary supplementation with MSM, however, led to increased saturated fatty acid and decreased unsaturated fatty acid (%) in the pork muscles (p<0.05). The sensory panelists recorded greater marbling and overall acceptability scores in the samples with 500-ppm-MSM dietary supplementation (p<0.05). These data suggest that supplementing pig diets with MSM can improve the quality of the pork and can enhance the eating quality because the sensory panels found that the pork from pigs that were fed an MSM-supplemented diet had better sensory characteristics.

• Korean Journal of Veterinary Research
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• v.22 no.2
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• pp.91-98
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• 1982

This study was conducted to determine the interrelationship between the weight of various visceral organs and the live weight of Korean native cattle with particular regard to female ones. One hundred and eighty-five of 2 to 6 years and one hundred and fifty-six Korean native cow of over 7 years of age were examined at the Busan slaughter house during the lest quarter of 1979. The results obtained are summarized as follows: 1. The average live weight of 72 years old cows examined was 297.09kg, while these weight of visceral organs such as liver, lung, heart, left kidney, right kidney and spleen being 4301.09, 2165.22, 1355.43, 346.74, 350 and 991.30g, respectively. The length, width and thickness of the spleen were 49.0, 12.92 and 2.95cm, respectively. 2. The average live weight of 3 years old cows examined was 306.56kg, while these weight of visceral organs such as liver, lung, heart, left kidney, right kidney and spleen being 4099.07, 2144.44, 1383.33, 326.85, 325.93 and 964.82g, respectively. The length, width and thickness of the spleen were 43.3, 12.37 and 2.80cm, respectively. 3. The average live weight of 4 years old cows examined was 314.67kg, while these weight of visceral organs such as liver, lung, heart, left kidney, right kidney and spleen being 4186.67, 2292.50, 1392.50, 346.67, 343.33 and 932.50g, respectively. The length, width and thickness of the spleen were 47.01, 12.55 and 3.08cm, respectively. 4. The average live weight of 5 years old cows examined was 328.90kg, while these weight of visceral organs such as liver, lung, hearts left kidney, right kidney and spleen being 4465.32, 2394.35, 1493.55, 370.16, 335.97 and 997.58g, respectively, The length, width and thickness of the spleen were 49.17, 12.76 and 3.16cm, respectively. 5. The average live weight of 6 years old cows examined was 334.97kg, while these weight of visceral organs such as liver, lung, heart, left kidney, right kidney and spleen being 4585.29, 2552.79, 1555.89, 364.70, 373.24 and 985.29g, respectively. The length, width and thickness of the spleen were 48.27, 12.66 and 2.78cm, respectively. 6. The average live weight of 156 cows (over 7 years of age) examined was 344.91kg, while these weight of visceral organs such as liver, lung, heart, left kidney, right kidney and spleen being 4730.77, 2651.44, 1554.39, 407.37, 409.42 and 1101.06g, respectively. The length, width and thickness of the spleen were 51.04, 13.21 and 3.08cm, respectively. 7. Total average live weight of 341 cows (from 2 to 6 and over 7 years of age) examined was 332.44kg, while these weight of visceral organs being 4550.95, 2497.13, 1500.76, 380.18, 382.27 and 1047.98g, respectively. The length, width and thickness of the spleen were 52.01, 12.96 and 3.02cm, respectively. 8. The correlation coefficients between the live weight of 341 cows and their visceral organs were found to be highly significant (P<0.01), except fort for the length of spleen

• Food Science of Animal Resources
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• v.28 no.2
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• pp.171-180
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• 2008

This study was conducted to investigate the meat quality characteristics of pork loin in 3 crossbred groups (30 pigs/group). The crossbreeds were LY female${\times}$D male, Y female${\times}$B male and L female${\times}$B male (L: Landrace, Y: Yorkshire, B: Berkshire, D: Duroc). Pork loins were collected from animals ($110{\times}120kg$ body weight) slaughtered in a commercial slaughter house and stored at $-3^{\circ}C$. Samples were analyzed for general composition, physico-chemical properties, meat and fat color, texture characteristics, sensory evaluation and fatty acid composition at 24 hrs postmortem, and TBARS (Thiobarbituric Acid Reactive Substances) values were determined at various storage times. The LYD pigs showed a higher back fat thickness than the YB and LB pigs. There were no significant differences in intramuscular fat, intermuscular fat, subcutaneous fat and springiness among the 3 crossbreeds. In addition, there were no significant differences in general composition, pH, drip loss, cooking loss and cooked sensory evaluation among the 3 crossbreeds (p>0.05). The shear force value of LB pork was significantly lower than other crossbreeds (p<0.05). Total heme pigment was significantly higher in YB pork compared to LYD and LB pork (p<0.05). The TBARS value of YB pork was significantly lower than that of LYD pork, except after the I day of storage (p>0.05). TBARS values increased significantly during storage for all three crossbreeds. The lightness (CIE L) of YB pork was significantly lower, while the redness (CIE a) was significantly higher in YB pork relative to the other crossbreeds. With regard to textural properties, the hardness and adhesiveness values were significantly lower in YB pork compared to LB pork. In fresh meat, the color of YB pork was significantly higher than the other breeds (p<0.05). The content of myristic acid (C14:0) was significantly lower, while the content of arachidonic acid (C20:4) was significantly higher in LB pork (p<0.05). These results show that the YB breed has the highest quality meat of the three crossbreeds.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.138-145
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• 2008

This study was carried out to compare the meat quality of beef from Hanwoo supplemented with dietary Rhus verniciflua Stokes (RVS) meal, silicate (Si), and chromium-methionine (Cr-Met) during refrigerated storage. The 26 mon-aged Hanwoo steers were fed basal diets containing 4% RVS, 4% RVS+400 ppm Cr-Met, 1.4% $SiO_2$, or 0.14% $SiO_2+400 ppm$ Cr-Met for 4 mon prior to slaughter. The M. longissimus from carcasses were then stored at $4{\pm}0.2^{\circ}C$ for 7 d. The crude fat content was higher in the Si and Si+Cr-Met groups (p<0.05). The water-holding capacity (WHC) and tenderness were highest in the Si+Cr-Met group (p<0.05). With regard to fatty acids, the polyunsaturated fatty acid (PUFA) content was lower in the Si and Si+Cr-Met groups (p<0.05), and the monounsaturated fatty acid (MUFA) content was lowest in the Si+Cr-Met group (p<0.05). The TBARS and MetMb contents were decreased in the Si, Si+Cr-Met, and RVS+Cr-Met groups. Regarding meat color during storage, the Si+Cr-Met group showed the highest L, a, b, C values and total color, and those of the Si and RVS+Cr-Met groups were higher than the RVS group (p<0.05). Consequently, beef from Si-fed Hanwoo had higher fat content, color and oxidation stability, and lower PUFA content than RVS-fed beef. And beef from Si+Cr-Met-fed Hanwoo had higher WHC, tenderness and color stability, and lower MUFA content than Si-fed beef.

• 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.

• Journal of Embryo Transfer
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• v.21 no.3
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• pp.255-262
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• 2006

The purpose of this study is to investigate the effects of vitrification in open pulled straws (OPS) methods on in vitro survival ability of porcine embryos. For in vitro maturation of immature oocytes, the porcine ovaries were collected from local slaughter-house. The cumulus-oocytes complexes were aspirated from 2 to 6 mm follicles. The collected oocytes were cultured for in vitro maturation in NCSU-23 medium with 5 mM hypotaurine, 0.57 mM cysteine, 10% porcine follicle fluid, 10 IU/ml PMSG and 10 IU/ml hCG for $21{\sim}22$ hrs. Then, the oocytes were more cultured $21{\sim}22$ hrs in vitro maturation in medium removed hormones. The frozen-thawed spermatozoa were washed by centrifugation 2 times for 10 min at 1,500 rpm in D-PBS with 5.56 mM glucose, 0.33 mM Na-pyruvate, 100 IU/ml penicillin, $100 {\mu}g/ml$ streptomycin and 4 mg/ml BSA. The fertilization medium used mTBM with 2 mM caffeine and 2 mg/ml BSA and adjusted to a pH of 7.2 to 7.4. The final concentration of spermatozoa was adjusted to $2.5{\times}10^6$cells/ml motile sperm during fertilization in vitro. At 8 hrs after insemination, the oocytes were transferred into NCSU-23 medium with 5.0 mM hypotaurine, 4 mg/ml BSA and 10 ng/ml EGF and cultured for 7 days. When the blastocysts of different stages were frozen-thawed by OPS methods, the proportions of embryos with normal morphology were significantly (p<0.05) higher in embryos frozen-thawed at expanded blastocyst stage (38.9%) than in early blastocyst stage (28.3%). On the other hand, the proportions of embryos damaged after frozen-thawing were significantly (p<0.05) higher in embryos frozen at early blastocyst stages than in expanded blastocyst stage. In another experiment, the normal embryos morphology after frozen- thawing were further cultured for 48 hrs. After culture, the proportions of embryos hatched were 6.7, 20.0 and 33.3% for embryos frozen-thawed at early blastocyst, mid-blastocyst and expanded blastocyst stages. These finding indicate the possible broader application for OPS methods, as frozen-thawed embryos may be accompanied by developmental stage according to requirements of the survival ability after freezing of blastocyst stage in the pig.

• Food Science of Animal Resources
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• v.22 no.4
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• pp.289-293
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• 2002

This study was conducted to investigate changes of pH, meat color, cooking loss, shear force and sensory evaluation on Hanwoo meat fed with supplemental fig fermentation(SFF) during storage period. A total of 10 Hanwoo bulls were subjected to one of two treatment diets (control and 10% SFF) from live weight of 400kg far 6 months. After slaughter, longissimus muscles were removed, zipper-wrapped and stored at 4$\^{C}$ for 21 days. The pH, meat color, cooking loss, shear force and sensory evaluation of the samples were measured at 1, 3, 9, 15, 21 days of storage. There were no differences in pH, meat objective color(Hunter L, a and b) and cooking loss (%) of longissimus muscles between control and SFF treatment during storage. Shear force values of longissimus muscle from SFF treatment showed lower level in 1, 3 and 9 days and tended to decrease during storage. No differences in odor and appearance of sensory evaluation were observed between control and SFF treatment during storage. The taste induced by SFF was increased(f<0.05) at 1, 3 and 9 days of storage. These results indicate that the SFF may improve meat quality of Hanwoo during storage.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.280-289
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• 2011

Analyses were conducted to estimate the effect of backfat thickness (BFT) on carcass grade factors and carcass price in Hanwoo cows and steers. Data on grade factors and prices were collected from 69,159 Hanwoo carcasses (n = 13,376 cows, n = 55,783 steers) abtained at the Nonghyup Seoul slaughter house in 2009. Carcass BFTs were divided into nine categories from ${\leq}$ 3 mm to ${\qeq}$ 25 mm. The average BFTs were 11.93 mm in cows and 12.57 mm in steers. An increase in the BFT resulted in an increase in carcass weight, loin-eye area, skeletal maturity, fat color, but decreases in the yield index and yield grade (from grade A to C) in cows and steers. Carcass unit price (Won/kg) improved if the carcass was sold with a BFT of 13-15 mm in cows and 10-12 mm in steers. Marbling score and quality grade increased significantly to 21 mm BFT but decreased from a BFT of 22 mm in cows and steers. BFT was significantly correlated with yield index (cow, r = $-0.97^{**}$; steer, r = $-0.96^{**}$), marbling score (cow, r = $0.20^{**}$; steer, r = $0.14^{**}$), and carcass price (cow, r = $0.03^{**}$; steer, r = $-0.11^{**}$). These results could be used as a fundamental dataset for further research to increase the productivity of Hanwoo carcasses.