• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2002.11a
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• pp.167-167
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• 2002

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.2
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• pp.249-256
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• 2019

Objective: The present study aimed at comparing the nutritional composition and color traits between two meat types: Horse meat and pork from Korean native black pigs raised in Jeju Island. Methods: After slaughter 24 h, the longissimus dorsi samples were taken from left side carcasses of the 32-mo-old Jeju female breed horses and the 6-mo-old Korean native black pigs (n = 10 each). The samples were then placed into cool boxes containing ice packs and transported to the Laboratory of Meat Science where all visual fats and connective tissues were trimmed off and then the samples were ground. All the samples were analyzed for nutritional composition (proximate composition, minerals, vitamins, fatty acids, and amino acids) and color traits. Results: The horse meat contained significantly higher collagen, moisture and protein than the pork (p<0.05). The Jeju horse meat showed more desirable fatty acid profiles such as containing significantly lower saturated fatty acids (SFA), higher polyunsaturated fatty acids (PUFA) contents and PUFA/SFA ratios than the pork (p<0.05). Differences in concentrations of ten amino acids existed between the two meat types in which the horse meat had higher values for all these amino acids, total amino acids (20.33 g/100 g) and essential amino acids (10.06 g/100 g) than the pork (p<0.05). Also, the horse meat showed significantly higher concentrations of Fe (34.21 mg/100 g) and Cu (2.47 mg/100 g) than the pork (Fe, 17.42 mg/100 g and Cu, 1.51 mg/100 g) (p<0.05). All the vitamins detected showed statistical differences between the two meat types in which the horse meat had higher concentrations of vitamin B1 (25.19 mg/100 g), B2 (92.32 mg/100 g), B3 (2,115.51 mg/100 g), and B5 (67.13 mg/100 g) than the pork (p<0.05). Conclusion: Based on the results obtained in the study, it is concluded that the two meat types studied are rich in nutrients and the animal species strongly affected the nutritional values and color traits of the muscle tissues.

• Animal Bioscience
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• v.35 no.10
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• pp.1616-1627
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• 2022

Objective: This work was conducted to investigate the effects of oxidative stress on meat quality, mitochondrial function, calcium metabolism and ferroptosis of broilers. Methods: In this study, a total of 144 one-day-old male Ross 308 chicks were divided into 3 groups (control group, saline group, and hydrogen peroxide [H₂O₂] group) with 6 replicates of 8 broilers each. The study lasted for 42 d. The broilers in the saline and H₂O₂ groups were intraperitoneally injected with 0.75% saline and 10.0% H₂O₂ on the 16th and 37th day of the experimental period respectively, the injection volumes were 1.0 mL/kg of broiler body weight. On the 42nd day of the experimental period, two chicks were randomly selected from each cage, a total of thirty-six chicks were stunned by electric shock and slaughtered to collect breast muscle samples. Results: The H₂O₂ exposure reduced pH value, increased drip loss and shear force of breast meat (p<0.05), impaired the ultrastructure and function of mitochondria. The H₂O₂ exposure damaged the antioxidant system in mitochondria, excessive reactive oxygen species carbonylation modified calcium channels on mitochondria, which impaired the activities of key enzymes on calcium channel, resulted in the increased calcium concentration in cytoplasm and mitochondria (p<0.05). In addition, the H₂O₂ exposure increased the iron content and lipid peroxidation (p<0.05), which induced ferroptosis. Conclusion: Oxidative stress could impair meat quality by causing mitochondrial dysfunction, resulting in calcium metabolism disorder and ferroptosis.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.8
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• pp.1201-1206
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• 2008

The effects of free-range farming, compared to a conventional production system, on carcass and meat qualities were studied using black-feathered Taiwan native chickens. Twenty 16-week old females were purchased separately from a free-range farm and a conventional production farm and used for this study. The results showed similarities in the live weight (roughly 2.1 kg), dressing percentage (69%) and meat percentage (19%) of deboned leg quarter. Significant differences (p<0.05) found for the free-range chickens included: a higher percentage of meat for the breast, an increased crude protein content and chewiness value for the breast, but decreased crude fat content and lower hardness and fracturablility values for the leg quarter. Significantly higher L* values were found for the breast and leg meat of conventionally produced chickens, whereas no significant differences were found for WHC and purge loss between the breast and the leg, and between the two production systems as well. Results of sensory evaluation showed a significant preference for leg over breast meat (p<0.05). The scores of all the attributes including aroma, flavor, firmness, tenderness, juiciness and overall acceptability of leg meat from free-range chickens were slightly higher than for conventional chickens, while the reverse was true for breast meat, though no significant difference could be found. Free-range Taiwan native chicken appeared to yield the best of the results, with flavorful yet tender leg meat for higher sensory satisfaction, and high-protein but low-fat breast meat for healthier diet choice.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.3
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• pp.303-309
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• 2014

The increasing importance of meat quality has implications for animal breeding programs. Research has revealed much about the genetic background of pigs, and many studies have revealed the importance of various genetic factors. Since meat quality is a complex trait which is affected by many factors, consideration of the overall phenotype is very useful to study meat quality. For integrating the phenotypes, we used principle component analysis (PCA). The significant SNPs refer to results of the GRAMMAR method against PC1, PC2 and PC3 of 14 meat quality traits of 181 Duroc pigs. The Genome-wide association study (GWAS) found 26 potential SNPs affecting various meat quality traits. The loci identified are located in or near 23 genes. The SNPs associated with meat quality are in or near five genes (ANK1, BMP6, SHH, PIP4K2A, and FOXN2) and have been reported previously. Twenty-five of the significant SNPs also located in meat quality-related QTL regions, these result supported the QTL effect indirectly. Each single gene typically affects multiple traits. Therefore, it is a useful approach to use integrated traits for the various traits at the same time. This innovative approach using integrated traits could be applied on other GWAS of complex-traits including meat-quality, and the results will contribute to improving meat-quality of pork.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.83-88
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• 2013

This study investigated the effect of wild grape (Vitis coignetiae) dietary supplementation on the antioxidative potential and quality of the breast and leg meat of broilers. A total of 36 one-day-old male Cobb broiler chicks were obtained from a commercial hatchery, and randomly assigned to 9 pens with 4 birds per pen. Then, broilers were fed 3 different dietary supplementations, including 0%, 0.25%, or 0.5% wild grape, for 2 wks at the finishing period. After slaughtering, the total phenolic content, ${\alpha}$,${\alpha}$'-diphenyl-${\beta}$-picryl-hydrazyl (DPPH) radical scavenging activity, 2-thiobarbituric acid reactive substances (TBARS), and total cholesterol content of broiler breast and leg meat were measured. Higher total phenolic content was recorded in the leg meat of broilers fed the wild grape when compared with the control, while breast meat did not show any difference. Dietary supplementation of 0.25% and 0.5% wild grape significantly increased DPPH radical scavenging activity of both breast and leg meat. TBARS values of both breast and leg meat were decreased by supplementation of 0.5% wild grape during storage when compared to the control, except for the leg meat at day 7. However, there was no significant difference found in total cholesterol content in both breast and leg meat. The results indicate that the antioxidative potential of broiler meat is improved by supplementing the diet with wild grape.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.9
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• pp.1448-1457
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• 2019

Objective: The present work aimed at evaluating the effects of carcass quality grade (QG) on the quality characteristics of pork meat according to Korean carcass QG system. Methods: Pork carcasses with varying in QG: 1+ (QG1+, n = 10), 1 (QG1, n = 10) and 2 (QG2, n = 10), were used to evaluate the relationship between carcass QG and meat quality. The meat quality traits, fatty acid profiles, flavor compounds and sensory qualities were measured on the longissimus dorsi muscle samples of these carcasses. Results: Pork meat of higher QG (QG1+) presented significantly higher fat content (5.43%), C18:2n-6 level (19.03%) and total unsaturated fatty acids content (62.72%). Also, the QG1+ meat was significantly higher in levels of classes of flavor compounds such as aldehydes, alcohols and hydrocarbons in comparison to those of the meat samples from the lower QG groups. The sensory evaluation results (flavor, juiciness, tenderness, and acceptability scores) of QG1+ meat was significantly higher than the QG1 and QG2 meats. The pork with lower QG (i.e., QG2) was found positively correlated to redness (r = 0.987), C18:1n-9 level (r = 1.000) but negatively correlated to the fat content (r = -0.949), and flavor (r = -0.870), juiciness (r = -0.861), tenderness (r = -0.862) and acceptability (r = -0.815) scores. Conclusion: The pork with higher QG had higher fat content, total unsaturated fatty acids and better eating quality, thus producing pork with higher QGs should be considered in order to satisfy the consumer's expectation.

• Food Science of Animal Resources
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• v.44 no.1
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• pp.39-50
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• 2024

The projected growth of global meat production over the next decade is attributed to rising income levels and population expansion. One potentially more pragmatic approach to mitigating the adverse externalities associated with meat production involves implementing alterations to the production process, such as transitioning to cultured meat, hybrid cultured meat, and meat alternatives. Cultured meat (CM) is derived from animal stem cells and undergoes a growth and division process that closely resembles the natural in vivo cellular development. CM is emerging as a widely embraced substitute for traditional protein sources, with the potential to alleviate the future strain on animalderived meat production. To date, the primary emphasis of cultured meat research and production has predominantly been around the ecological advantages and ethical considerations pertaining to animal welfare. However, there exists substantial study potential in exploring consumer preferences with respect to the texture, color, cuts, and sustainable methodologies associated with cultured meat. The potential augmentation of cultured meat's acceptance could be facilitated through the advancement of a wider range of cuts to mimic real muscle fibers. This review examines the prospective commercial trends of hybrid cultured meat. Subsequently, the present state of research pertaining to the advancement of scaffolding, coloration, and muscle fiber development in hybrid cultured meat, encompassing plant-based alternatives designed to emulate authentic meat, has been deliberated. However, this discussion highlights the obstacles that have arisen in current procedures and proposes future research directions for the development of sustainable cultured meat and meat alternatives, such as plant-based meat production.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.4
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• pp.605-610
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• 2009

In the last 20 years, meat quality, especially meat edible quality has become a more intriguing topic in the field of swine production. In this paper, we briefly review the progress of meat quality research from the aspects of genetic selection and nutritional modulation, and propose a possible approach -nutrigenomics- to explore the nutrition-responsive major genes that affect meat quality formation during the growing and fattening of pigs.

• Animal Bioscience
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• v.36 no.10
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• pp.1596-1603
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• 2023

Objective: Sous-vide cooking offers several advantages for poultry meat, including enhanced tenderness, reduced cooking loss, and improved product yield. However, in duck meat, there are challenges associated with using the sous-vide method. The prolonged cooking time at low temperatures can lead to unstable microbial and oxidative stabilities. Thus, we aimed to assess how varying sous-vide cooking temperatures and durations affect the physicochemical and microbial characteristics of duck breast meat, with the goal of identifying an optimal cooking condition. Methods: Duck breast meat (Anas platyrhynchos) aged 42 days and with an average weight of 1,400±50 g, underwent cooking under various conditions (ranging from 50℃ to 80℃) for either 60 or 180 min. Then, physicochemical, microbial, and microstructural properties of the cooked duck breast meat were assessed. Results: Different cooking conditions affected the quality attributes of the meat. The cooking loss, lightness, yellowness, Hue angle, whiteness, and thiobarbituric acid reactive substance (TBARS) values of the duck breast meat increased with the increase in cooking temperature and time. In contrast, the redness and chroma values decreased with the increase in cooking temperature and time. Cooking of samples higher than 60℃ increased the volatile basic nitrogen contents and TBARS. Microbial analysis revealed the presence of Escherichia coli and Coliform only in the samples cooked at 50℃ and raw meat. Cooking at lower temperature and shorter time increased the tenderness of the meat. Microstructure analysis showed that the contraction of myofibrils and meat density increased upon increasing the cooking temperature and time. Conclusion: Our data indicate that the optimal sous-vide method for duck breast meat was cooking at 60℃ for 60 min. This temperature and time conditions showed good texture properties and microbial stability, and low level of TBARS of the duck breast meat.