• Journal of Animal Science and Technology
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• v.63 no.1
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• pp.149-159
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• 2021

This study examined the effects of different wet-aging times on the physicochemical characteristics and microbial profile of longissimus lumborum (LL) and biceps femoris (BF) muscles from Korean native black goat (KNBG) meat. The water holding capacity (WHC), pH, cooking loss, shear force, meat color, free amino acid, total bacteria, and coliform count of KNGB meat were analyzed at 0, 5, 10, and 15 days of wet-aging at 4℃ under vacuum packaging. The results showed that different wet-aging times led to significant pH variations between the muscles throughout the aging period. The wet-aging time did not affect the WHC and cooking loss in meat from the LL muscle. In the BF muscle, however, meat wet-aged for five days had a significantly higher WHC and less cooking loss than meat aged for 0, 10, and 15 days. The meat from the LL muscle wet-aged for five days produced tenderer meat (low shear force value) than the unaged meat (p < 0.05). Moreover, the color was similar in the LL muscle regardless of the number of aging days. In the BF muscle, the redness (a*) was higher in the meat wet-aged for 15 days compared to that aged for 0, 5, and 10 days (p < 0.05). Regardless of the muscles, an increase in wet-aging time led to an increase in the total free amino acids contents in both muscles (p < 0.05). On the other hand, the tasty/bitter amino acid ratio was significantly higher for five days of wet-aged meat than 10 and 15 days of aging from the BF muscle. In addition, regardless of the muscles, the total bacteria and coliform counts were significantly lower for five days of wet-aged meat than 10 and 15 days of aging (p < 0.05). Therefore, chevon wet-aged for five days is an optimal aging period under vacuum packaging that fortifies meat quality with a minimal microbial negative defect.

• the MEAT Journal
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• s.34 winter
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• pp.26-39
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• 2007

This study investigated the effect of salt and glucono-$\delta$-lactone (GdL) on the cold-set binding of restructured pork washed and pressurized at 200 MPa. Binding strength, pH, water holding capacity (WHC) and color were determined. NaCl improved pH, WHC and binding strength. GdL also increased binding strength while decreased WHC and pH significantly (p<0.05). However, low GdL level combined with NaCl showed high pH and WHC, compared to control. In color, NaCl decreased L*-value with increasing a*-value significantly (p<0.05). In contrast to NaCl, GdL increased L*-value and decreased a*-value. GdL tended to decrease b*-value and significant differences were found when GdL was added above 1%. Pearson’s correlation coefficients presented that NaCl had a significant effect on binding strength (0.6632) and lightness (?0.7330) while GdL had a significant correlation with all parameters barring binding strength. The results indicated that under washing and pressure treatments, GdL had a potential effect on cold-set binding with reducing NaCl concentration, especially when low GdL concentration combined with NaCl was added.

• Journal of the Korean Society of Food Science and Nutrition
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• v.2 no.1
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• pp.55-59
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• 1973

This experiment was carried out to improve on the simple and conventional processing method by studying the characteristics of poultry meat. For the experiment, 20 hens culled and 20 broilers were slaughtered and divided into the following five groups; whole carcass, skinned carcass, debonned carcass, thigh muscle and breast muscle. Each group was ground by the super grinding machine. The results tobtained are summarized as follows; (1) The percentage of the ready-to-cook of cull hens and broilers was $64.32{\pm}2.11,\;67.96{\pm}1.16$, and of the water uptake, $105.43{\pm}1.9,\;104.13{\pm}0.2$, respectively. (2) In the chemical composition, broiler meat showed high moisture content and a little low fat content, as compared with cull hen meat. By groups, whole carcass ground meat contained lower maisture content, and higher fat and ash content than thigh muscle and breast muscle. (3) Thigh muscle and breast muscle group was higher than the other and whole carcass group was lower for the relative WHC and water retention.(4) The higher temperature the higher cooking loss percentage in all groups, and whole carcass group was the highest cooking loss percentage among the all groups.(5) The significant difference was little observed for the relative WHC, water retention and cooking loss percentage by groups between cull hen and Broiler.

• Korean Journal of Poultry Science
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• v.41 no.4
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• pp.271-277
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• 2014

The objective of this study was to determine the effect of the meat from spent laying hen on the shelf-life and physicochemical properties of emulsified sausage. Four types of sausage were made: 0% (Control), 10% (T1), 20% (T2) and 30% (T3) of spent hen meat added. Each sausage type was tested in triplicate. The addition of spent hen meat resulted in decreased crude fat and cooking loss, and increased WHC (water holding capacity), CIE $a^*$ and hardness. Values for crude fat and cooking loss were significantly decreased by the addition of spent laying hen meat relative to the control (P<0.05). Especially, T3 was significantly (P<0.05) decreased compare to other treatment groups. Spent laying hen meat addition had no significantly effects on moisture, crude protein, crude ash, pH, WHC, TBARS (thiobarbituric acid reactive substance) values, shear force, total plate counts (TPC), CIE $L^*$ and $b^*$ values. In conclusion, this study demonstrates that the addition of spent laying hen meat to emulsified sausages tended to improve sausage quality.

• Korean Journal of Food Science and Technology
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• v.48 no.6
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• pp.565-568
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• 2016

This study was conducted to soften the tough texture of retorted beef in storage by increasing the water holding capacity (WHC) after pretreatment involving soaking and blanching in a phosphate solution. The yield of pretreated beef, based on weight as an indirect indicator of WHC, soaked in 0.35% (w/w) complex phosphates for 1 h, increased by 5-10%, in contrast to the untreated control in which the rib and shank was heated at $100^{\circ}C$ for 5-40 min. Additionally, strength of mechanical toughness in the fore rump and rib after phosphate curing at $115^{\circ}C$ for 30 min and blanching at $100^{\circ}C$ for 2 min were significantly decreased to 1.3 and $1.4kg_f$ (p<0.05) as compared to 2.0 and $1.8kg_f$ in the control, respectively. During storage of retorted beef for 30 days at $10^{\circ}C$, rib and shank pretreated with 0.35% complex phosphates exhibited a highly soft texture as compared to that of untreated beef. The softening of pretreated beef was based on the increased WHC due to complex phosphates.

• Food Science of Animal Resources
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• v.26 no.2
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• pp.204-211
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• 2006

This study investigated the effect of salt and glucono-${\delta}$-lactone (GdL) on the cold-set binding of restructured pork washed and pressurized at 200 MPa. Binding strength, PH, water holding capacity (WHC) and color were determined. NaCl improved pH, WHC and binding strength. GdL also increased binding strength while decreased WHC and pH significantly (p<0.05). However, low GdL level combined with NaCl showed high pH and WHC, compared to control. In color, NaCl decreased $L^*$-value with increasing $a^*$-value significantly (p<0.05). In contrast to NaCl, GdL increased $L^*$-value and decreased $a^*$-value. GdL tended to decrease $b^*$-value and significant differences were found when GdL was added above 1%. Pearson's correlation coefficients presented that NaCl had a significant effect on binding strength (0.6632) and lightness (-0.7330) while GdL had a significant correlation with all parameters barring binding strength. The results indicated that under washing and pressure treatments, GdL had a potential effect on cold-set binding with reducing NaCl concentration, especially when low GdL concentration combined with NaCl was added.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.273-281
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• 2018

Preheating conditions (low-, medium-, and high heat-) did not significantly affect the buffering capacity (BC) of skim milk powder (SMP), whereas the level of demineralization significantly affected the BC of whey powders (WP). Heat treatment ($85^{\circ}C$ for 30 min) of both SMP and WP (90% demineralized) mixtures (88:12, 76:24, 64:36 and 52:48; SMP:WP) resulted in a reduced BC, and the extent of this reduction increased with the proportion of WP increased in the samples. High-buffering milk prepared by the addition of phosphate salts (40 mM $NaH_2PO_4$ and 60 mM $Na_2HPO_4$) delayed the rate of pH decline during yoghurt fermentation. The high-buffering yoghurt showed a significantly higher water holding capacity (WHC) than that of control yoghurt (p<0.05), as well as a more uniform and interconnected microstructure with small pore sizes than those of control yoghurt. No significant differences were found between high-buffering and control yoghurt regarding the viable bacterial counts of starter. The manipulation BC can potentially improve the quality characteristics of yoghurts, such as WHC and texture.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.1120-1130
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• 2018

This study was conducted to investigate the dressing percentage and physicochemical characteristics, such as fatty acid composition, water holding capacity (WHC), shear force, meat color, cooking loss, and sensory evaluation, of experimental pork obtained from a total of 12 standard pigs and sows. The water content of tenderloin (73.38%) was the highest in standard pork (p<0.05). A statistically significant difference in crude protein content was shown between standard pork and sow pork (p<0.05). There were significant differences between standard pork and sow pork in shear forces of loin and tenderloin (p<0.01). There was a significant difference in WHC between standard pork and sow pork in loin, tenderloin, and hind legs (p<0.05). The CIE $L^*$ and CIE $b^*$ values of standard loin were significantly higher than those of sow loin (p<0.05). The CIE $a^*$ values of sow loin were significantly higher than those of standard loin (p<0.05). The contents of arachidonic acid for standard pork and sow pork were 0.33% and 0.84%, respectively (p<0.05). However, there was no difference in the total content of unsaturated fatty acid between the two groups. There were no significant differences between standard pork and sow pork after sensory evaluation, except for color and tenderness. The overall acceptability of standard pork was significantly higher than that of sow pork (p<0.05).

• Journal of Animal Environmental Science
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• v.21 no.1
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• pp.29-34
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• 2015

This study was conducted to determine the amount of manure production from Holstein dairy cattle raised in bedded pack barn and the appropriate bedding material removal time. Total six heads of dairy cows (about 715 kg weight) were raised in three pens (two heads per pen) for 62 days. Average daily production of manure containing sawdust bedding was 21.2 kg per head and that of manure excluding bedding was 18.7 kg. Moisture content of bedding materials were significantly increased up to 86% of water holding capacity (WHC) of sawdust during the first 30 days. It kept very stable level after 30 to 50 days. Theoretically, 30 days after adding fresh bedding seems to be proper removal time only based on WHC. On the other hand, from a practical perspective, maximum 50 days after adding new bedding would be fine by comprehensively considering various factors such as bedding material purchasing cost, feeding environment and manure treatment.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.836-842
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• 2007

In this study, we investigated the effects of heating ($80^{\circ}C$, 30 min) on the physicochemical and functional attributes of acid (cottage) and sweet (Edam and Cheddar) whey powders. The water holding capacity (WHC) of the whey powders was not affected by heating or pH value. The heated Cheddar whey powder had a significantly lower (p<0.05) WHC than that of the other wheys. Heating detrimentally impacted the emulsifying and foaming properties, On the other hand, heating significantly enhanced the heat stabilities (HS) of all powders, This was best demonstrated at the acidic pH values of 3.0 and 4.5, where the HS increased by 57 and 53, 181 and 167, and 31 and 48%, for the cottage, Edam, and Cheddar, respectively. Overall, this data provides useful insights into the manufacture of pasteurization and retort-stable whey powders.