• 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.

• 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.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.

• Journal of Animal Science and Technology
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• v.54 no.2
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• pp.111-124
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• 2012

Feeding trial was conducted with 80 Hanwoo steers (7.5 months of age, 204.4 kg body weight) for 680 days from growing period to late fattening period to examine the feeding value of whole crop barley silage TMR (BS-TMR) and whole crop rye silage TMR (RS-TMR) on body gain, feed cost, slaughter characteristics and quality characteristics of $longissimus$ $dorsi$ muscle. Dietary treatments were conventional separate feeding of concentrate and rice straw (control), feeding BS TMR up to middle fattening period and same diet as for control during late fattening period (BS-TMR I), feeding BS-TMR for whole experimental period (BS-TMR II), feeding RS TMR up to middle fattening period and same diet as for control during late fattening period (RS-TMR I) and RS TMR for whole experimental period (RS-TMR II). Sixteen castrated calves were assigned to each treatment (4 pens, 4 heads per pen). Pens in each treatment were randomly distributed. Feeding both BS silage TMR and RS silage TMR slightly increased body gain of Hanwoo steers at the stages of growing and early fattening, and increased (P<0.0001) at middle fattening compared to feeding control diet while control diet tended to increase body gain at late fattening stage compared to feeding BS-TMR I, BS-TMR II and RS-TMR I diets. Total body gain was slightly increased in Hanwoo steers fed both I and II for BS and RS TMR compared to that in control diet. Feed cost per kg gain per head was relatively low in the Hanwoo steers fed silage TMRs to that fed control diet. Carcass weight, back fat thickness and $longissimus$ $dorsi$ area of Hanwoo steers tended to increase but lowered (P<0.047) yield index by feeding silage TMRs. Feeding BS TMR slightly decreased marbling score but no difference was found in the number of head over grade 1 between diets. Control diet tended to improve yield grade compared to silage TMRs. Chemical composition, water holding capacity, drip loss, cooking loss and pH, color and fatty acid composition of $longissimus$ $dorsi$ were not affected by experimental diets and feeding duration of silage TMRs. Shear force, however, was increased (P<0.046) by silage TMRs without difference between them compared to control diet. Based on the results of the current study, BS TMR and RS TMR could improve body gain and reduce feed cost without deteriorating meat quality compared to separate feeding of concentrate and rice straw. Overall feeding value was similar between BS TMR and RS TMR.