• Food Science of Animal Resources
• /
• v.21 no.4
• /
• pp.323-328
• /
• 2001

Meat quality of the domestic pork carcasses(n=330) classified in 3 groups according to the Hunter L values postmortem($\leq$50, 50.1∼55.0 and $\geq$55.1) was investigated. The carcass temperature(3, 5, 10 and 15hr postmortem) and temperature falling rate of postmortem increased as the Hunter L value increased. The pH postmortem(pH$\_$ohr/, pH$\_$24hr/) decreased as the Hunter L value decreased. In physical traits, the water holding capacity(WHC) increased and the purge loss decreased as the Hunter L value increased. However, shear force, cooking loss and fat hardness were not significantly different among different. Hunter L value groups(p<0.05). The meat color indices(CIE L*, a*, b*, chroma, hue and ΔE) increased as Hunter L value increased. The sensory characteristics had no significant difference among different Hunter L value groups(p<0.05). In conclusion, the results suggested that Hunter L values were related with pork quality such as temperature, pH, physical traits and color.

• Korean journal of food and cookery science
• /
• v.23 no.6
• /
• pp.824-831
• /
• 2007

This study was conducted to investigate the quality characteristics of low-fat pork patties containing fat replacers. Pectin(PE) and potato starch(PO) were added as fat replacers and physicochemical properties of the patties were evaluated after oven-roasting or pan-frying. Uncooked and cooked pork patties formulated with the fat replacers were higher in moisture and ash content and lower in fat content than those of the control. The cooking yield and reduction in diameter of the patties were significantly improved by the addition of PE or PO and oven-roasting exhibited a higher cooking yield and lower reduction in diameter than pan-frying (p<0.05). Water holding capacity(WHC) and fat retention were highest in the patties formulated with PE, while the control had the lowest WHC when cooked by oven-roasting. The Hunter L (lightness) values were not different among the patties but the Hunter a (redness) and b (yellowness) values of the low fat pork patties were higher than those of the control and oven-roasting produced higher redness values than pan frying. Hardness and brittleness were lowest in the patties with PE, while cohesiveness and springiness showed no difference among the patties (p<0.05). The sensory analysis results showed that the use of PE or PO improved the overall acceptability of the low-fat pork patties. After 30 days of storage at $-20^{\circ}C$, pH and cooking yield decreased slightly, while hardness increased in all the patties.

• Food Science of Animal Resources
• /
• v.40 no.3
• /
• pp.474-483
• /
• 2020

This study was conducted to investigate the physicochemical properties of hams obtained from loin and tenderloin cuts from standard pigs and sows. pH levels of loin ham before cooking, standard pig was significantly lower than that of sow (p<0.001). The lightness (L*) and yellowness (b*) values of loin ham from standard pigs were significantly higher than those of sow loin ham (p<0.001). The water-holding capacity (WHC) and curing yield of sow loin was significantly higher than standard loin (p<0.01). The cooking loss of standard pig loin ham was significantly higher than that of sow loin ham (p<0.01). Differences in sensory quality evaluation, except in the case of tenderness, for the two loin hams were not significant. pH levels of tenderloin ham before cooking, standard pig was significantly lower than that of sow (p<0.001). Redness (a*) values of before and after cooking tenderloin ham of sow was higher than that of standard pig (p<0.001). L* values of tenderloin ham of standard pig was significantly higher than that of sow (p<0.001). WHC and curing yield of tenderloin ham from sow was significantly higher than that from a standard pig (p<0.001, p<0.05). The cooking losses of sow and standard pig tenderloin ham were 26.06% and 28.31%, respectively (p<0.001). Differences in sensory quality evaluation, except in the case of tenderness and color, for the two tenderloin hams were not significant. In conclusion, sow pigs loin and tenderloin is suitable for ham product more than standard pigs loin and tenderloin.

• The Korean Journal of Food And Nutrition
• /
• v.16 no.2
• /
• pp.138-145
• /
• 2003

The effects of adding egg white, bovine plasma protein(bpp), gelatin and gluten on the rheological properties of squid meat paste product(squid meat kamaboko) were examined by the measurements of jelly strength, texture, moisture content, water holding capacity(WHC) and folding test. The optimum added levels for jelly strength of squid meat kamaboko were 4% of egg white, 5% of bovine plasma protein, 3% of gelatin and 4% for gluten. However, it is no increase that at added additives of over this concentrations were. Bovine plasma protein gave the highest jelly strength among the all additives at every concentration. Folding tests value of the optimum added levels were all B value. In this case moisture content and water holding capacity were 72.06∼73.78% and 88.53∼91.11% in jumbo squid, also flying squid were 71.91∼72.89% and 90.21∼93.25%, respectively. The additives were increased the jelly strength, hardness and water holding capacity(WHC), and these effects were eliminated by adjusting the water-content to the value of the control sample without additives.

• Food Science of Animal Resources
• /
• v.34 no.2
• /
• pp.185-191
• /
• 2014

This study was performed to determine the meat quality characteristics of pork loin and belly from 3 different three-way crossbred pigs: Yorkshire ${\times}$ Landrace ${\times}$ Duroc (YLD), Yorkshire ${\times}$ Chester White ${\times}$ Yorkshire (YCY), and Yorkshire ${\times}$ Berkshire ${\times}$ Duroc (YBD). Each of the twenty crossed pigs were randomly selected with their live weights at the range of 110-120 kg. After being slaughtered and cooled at $0^{\circ}C$ for 24 h in a chilling room, the parts of loin and belly on the left side of the cooled carcasses were cut and prepared for analysis. The intramuscular fat contents of the loins from YLD were higher than those of the other crossbreds (p<0.05), and the YCY bellies had the highest moisture contents (p<0.05). Water holding capacity (WHC) of the loins from YCY were higher than the other crossbreds (p<0.05). Shear force values of the YBD loins were higher than the others (p<0.05). The TBARS values of YCY loins were significantly lower than the others at 0 d, but the difference disappeared after 14 d of storage. Sensory scores of YLD were ranked higher than the YCY or YBD in both the loins and bellies (p<0.05). The relatively high sensory values of YLD crossbred pork could be explained by the better WHC, the low shear forces, and the higher fat contents. The results indicated that the meat qualities could be altered by three-way crossbreeding.

• Food Science of Animal Resources
• /
• v.29 no.1
• /
• pp.55-61
• /
• 2009

The objective of this study was to examine the effects of high and low chilling temperature on the water-holding capacity (WHC) and tenderness of hot-boned breast meat of broiler chickens. Breast meat was obtained from 32 broiler chickens within 15 min post-mortem (PM), and then divided into two groups. One group was chilled at $-1^{\circ}C$ and the other group was stored at $30^{\circ}C$ for 3 hr, and then all the samples were chilled at $2^{\circ}C$ until 24 hr PM. During the storage, their physicochemical characteristics were tested at 15 min, 3 hr and 24 hr PM. These included pH, R-values, cooking losses, sarcomere length, MFI, and shear force of the breast meat, none of which was different (p>0.05) between the two temperature treatments at $-1^{\circ}C$ and $30^{\circ}C$. However, sarcomere length was shortened more at $-1^{\circ}C$ than at $30^{\circ}C$, MFI was larger at $30^{\circ}C$ than at $-1^{\circ}C$, drip loss was greater at $30^{\circ}C$ than at $-1^{\circ}C$, and WHC was lower at $30^{\circ}C$ than at $-1^{\circ}C$(p<0.05). In brief, in terms of yield and tenderness, broiler breast meat stored at $-1^{\circ}C$ was superior to that stored at $30^{\circ}C$.

• Food Science of Animal Resources
• /
• v.40 no.2
• /
• pp.286-296
• /
• 2020

This study investigates the utilization of an electric-field-induced super cooling system in long-term dry aging of beef loin. Analyzed quality properties of dry-aged beef loin applied with electric field refrigeration (EFR) versus commercial refrigeration (CR). Quality properties was including aging loss, pH, water holding capacity (WHC), cooking loss, color, warner-bractzler shear force (WBSF), total plate count (TPC), and thiobarbituric acid reactive substances (TBARS). Aging loss of wk 1 EFR was significantly lower than CR (p<0.05). pH of EFR was slow change tendency compared CR. WHC of both aging methods were higher with increase in aging duration. Cooking loss of wk 1, 2, 4, and 10 EFR were significantly lower than CR (p<0.05). Lightness and redness of EFR was slow change tendency compared CR. However, yellowness of EFR was increased until wk 2, 3, and significantly decreased at wk 10 (p<0.05), but yellowness of CR was decreased until wk 3 and significantly increased with an increasing aging weeks (p<0.05). Both aging methods of WBSF was decreased with increase in aging weeks; however, wk 10 of CR was significantly lower than EFR (p<0.05). TPC after wk 3 EFR groups were significantly lower than CR groups (p<0.05), and TBARS of EFR groups were significantly lower than CR (p<0.05). The present results show that application of the EFR system for dry aging beef loin can extends its shelf life and induce changes of several aging properties in similar to commercial aging.

• Asian-Australasian Journal of Animal Sciences
• /
• v.26 no.5
• /
• pp.723-731
• /
• 2013

This study provides a comparative analysis of the effects of pre-slaughter penetrative and non-penetrative stunning and post-slaughter stunning on meat quality attributes in longissimus lumborum (LL) and semitendinosus (ST) muscles in heifers. Ten animals were assigned to each of four treatment groups: i) animals were subjected to conventional Halal slaughter (a clean incision through the structures at the front of the upper neck - the trachea, oesophagus, carotid arteries and jugular veins) and post-cut penetrating mechanical stun within 10 to 20 s of the neck cut (Unstunned; US); ii) high power non-penetrating mechanical stunning followed by the neck cut (HPNP); iii) low power non-penetrating mechanical stunning followed by the neck cut (LPNP); and iv) penetrative stunning using a captive bolt pistol followed by the neck cut (P). For each carcass, muscle samples were removed within 45 min of slaughter, portioned and analysed for pH, cooking loss, water holding capacity (WHC), tenderness (WBS), lipid oxidation (TBARS) and color, over a two week storage period. Stunning did not affect pH and cooking loss. Significant differences in water holding capacity, tenderness, lipid oxidation and color were present at different storage time points. HPNP stunning resulted in lower WHC and color values, particularly lightness ($L^*$), higher TBARS values and peak force values compared with those stunned using LPNP, P and US. These adverse effects on quality were mostly encountered in the ST muscle. In conclusion, the meat quality achieved using P, LPNP and US treatments was comparable, and no treatment stood out as considerably better than another.

• Food Science of Animal Resources
• /
• v.26 no.1
• /
• pp.78-84
• /
• 2006

Effect of fish oil and mugwort pelleted on meat quality in 40 pigs was investigated. The pigs were randomly assigned to one of the four dietary treatments : 1) Control (commercial feed 2) T1 (commercial feed supplemented with 1% fish oil and 1% mugwort pelleted 3) T2 (commercial feed supplemented with 1% fish oil and 3% mugwort pelleted) 4) T3 (commercial feed supplemented with 1% fish oil and 5% mugwort pelleted). The weight gain was not significantly difference between control and treatment groups(p<0.05). In proximate composition, crude fat of pork from treatment groups were decreased by addition level increased than that of control (p<0.05) but moisture crude protein and crude ash was no significantly difference. The total cholesterol, HDL-C and triglyceride of treatment groups was higher than that of control. LDL-C of control was higher than that of treatment groups. The pH, WHC (water holding capacity) and shear force of treatment groups were higher than control group. Especially pH, WHC and shear force was higher in T3 than other treatment groups (p<0.05). The meat color of treatment groups showed whiter than that of control group owing to higher $L^*$ value. The hardness and flavor of sensory evaluation were improved by treatments, especially in T2 and T3 (p<0.05).

• Food Science of Animal Resources
• /
• v.37 no.4
• /
• pp.552-560
• /
• 2017

This study aimed to evaluate the quality characteristics of Tteokgalbi with 1% (w/w) black rice bran only (T1), or with black rice bran and one of the following four types of organic acid: ascorbic acid (T2), citric acid (T3), tartaric acid (T4), or maleic acid (T5) as a substitute for caramel colorant. Tteokgalbi with only black rice bran showed the highest (p<0.05) values of moisture content and water holding capacity (WHC), while there were no significant differences in protein content, fat content, ash content, and thiobarbituric acid reactive substance (TBARS) values in treatments and controls (p>0.05). All the treated samples with any one of the four organic acids showed lower pH than controls (p<0.05). The lightness and redness of Tteokgalbi treated with any one of the four organic acids and black rice bran were higher than those of T1. The volatile basic nitrogen (VBN) values of T4 and T5 were higher than those of the other treatments (p<0.05). With regards to sensory characteristics, T1 and T2 showed overall acceptability similar to that of the controls (p>0.05). The results reported in this study show that Tteokgalbi with black rice bran and any one of the four organic acids listed above not only improved quality characteristics in cooking loss, WHC, lipid oxidation but also could successfully replace the synthetic caramel colorant. Overall, the most satisfactory results were obtained by adding black rice bran and ascorbic acid.