• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.131-135
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• 2005

In general, the application of HP contributes to improvement of functionalities of meat protein. In the current study, HP allowed the lower thermal processing of restructured meat product. Low thermal processing allowed fresh-like meat color which is one of problems in hot-set restructuring, while they showed slight discolorization induced by HP. In addition, HP processing combined with thermal processing could be achieved the palatable binding strength in restructured meat product. The addition of non-meat protein had an effect in binding strength. However, they showed no effect on water binding properties at 200 MPa, especially in milk proteins such as casein and whey protein. This is probably due to protein aggregation or to increase in surface hydrophobicity under HP. This result indicates that the application of HP on meat restructuring is more significant than the addition of binders. Therefore, the application of HP has apotential benefit in restructured meat product, and further investigations are needed.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.8
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• pp.1061-1065
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• 2015

Data collected from 690 purebred Duroc pigs from 2009 to 2012 were used to estimate the heritability, and genetic and phenotypic correlations between production and meat quality traits. Variance components were obtained through the restricted maximum likelihood procedure using Wombat and SAS version 9.0. Animals were raised under the same management in five different breeding farms. The average daily gain, loin muscle area (LMA), backfat thickness (BF), and lean percent (LP) were measured as production traits. Meat quality traits included pH, cooking loss, lightness ($L^*$), redness ($a^*$), yellowness ($b^*$), marbling score (MS), moisture content (MC), water holding capacity (WHC), and shear force. The results showed that the heritability estimates for meat quality traits varied largely from 0.19 to 0.79. Production traits were moderate to highly heritable from 0.41 to 0.73. Genotypically, the BF was positively correlated (p<0.05) with MC (0.786), WHC (0.904), and pH (0.328) but negatively correlated with shear force (-0.533). The results of genetic correlations indicated that selection for less BF could decrease pH, moisture content, and WHC and increase the shear force of meat. Additionally, a significant positive correlation was recorded between average daily gain and WHC, which indicates pork from faster-growing animals has higher WHC. Furthermore, selection for larger LMA and LP could increase MS and lightness color of meat. The meat quality and production traits could be improved simultaneously if desired. Hence, to avoid further deterioration of pork characteristics, appropriate selection of traits should be considered.

• Journal of Animal Science and Technology
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• v.63 no.2
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• pp.332-338
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• 2021

The objective of this study was to predict body compositions of live pigs using bioelectrical impedance procedures. In experiment 1, 32 crossbred (Duroc × Landrace × Yorkshire) finishing pigs with an average weight at 84.06 kg were used. In experiment 2, 96 crossbred (Duroc × Landrace × Yorkshire) finishing pigs with an average weight at 88.8 kg were used. A four-terminal body composition analyser was utilized to determine fat percentage. Lean meat percentage and backfat thickness were measured with a lean meat measuring meter. In experiment 1, fat percentage was not significantly correlated with lean meat percentage, although a tendency (p < 0.1) of a negative correlation was found. Backfat thickness was significantly correlated with fat percentage and lean meat percentage (r = 0.745 and r = -0.961, respectively). Coefficients of determination for fat percentage with lean meat percentage, fat percentage with backfat thickness, and backfat thickness with lean meat percentage were 0.503, 0.566, and 0.923, respectively. In experiment 2, fat percentage was significantly correlated with lean meat percentage (r = -0.972). Backfat thickness was also significantly correlated with fat percentage and lean meat percentage (r = 0.935 and r = -0.957, respectively). Results of this study indicate that bioelectrical impedance analysis might be useful for predicting body compositions of live finishing pigs.

• 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.

• Korean Journal of Agricultural Science
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• v.48 no.3
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• pp.423-432
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• 2021

This experiment was conducted to investigate the effect of Cordyceps militaris with probiotics (CMP) supplementation on the growth performance, meat quality and storage characteristics, and cordycepin content in the meat. Sixty one-day-old broilers (Ross 308) were allotted to two treatment groups of 30 each. In addition, six broilers were randomly assigned to a cage in the two treatment groups. The two dietary treatments were as follows: Control (CON) and basal diet + 0.5% of CMP. Body weight and feed intake were measured on the 1st, 14th, and 28th days from the start of the experiment. On days 1 - 14, the supplementation of CMP improved (p < 0.05) the body weight gain (BWG) and feed conversion ratio (FCR). Additionally, the feed intake (FI) and FCR scores in the CMP groups improved (p < 0.01) compared to the CON during the entire period. For the meat quality characteristics, water holding capacity (WHC), cooking loss (CL), redness (a^*) in meat color value, and shearing force (SF) for the CMP group were improved (p < 0.01) compared to the CON group. For the meat storage characteristics, pH and thiobarbituric acid reactive substances (TBARS) were improved (p < 0.01) when the broilers were fed CMP compared to the CON group. Broilers fed CMP had a higher (p < 0.01) cordycepin content in the meat compared to the CON group. In conclusion, CMP improves the growth performance and meat quality of broilers.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.12
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• pp.1760-1766
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• 2015

This study investigated the proximate composition and $\small{L}$-carnitine and betaine content of meats from 5 lines of Korean indigenous chicken (KIC) for developing highly nutritious meat breeds with health benefits from the bioactive compounds such as $\small{L}$-carnitine and betaine in meat. In addition, the relevance of gender (male and female) and meat type (breast and thigh meat) was examined. A total of 595 F1 progeny (black [B], grey-brown [G], red-brown [R], white [W], and yellow-brown [Y]) from 70 full-sib families were used. The moisture, protein, fat, and ash contents of the meats were significantly affected by line, gender, and meat type (p<0.05). The males in line G and females in line B showed the highest protein and the lowest fat content of the meats. $\small{L}$-carnitine and betaine content showed effects of meat type, line, and gender (p<0.05). The highest $\small{L}$-carnitine content was found in breast and thigh meats from line Y in both genders. The breast meat from line G and the thigh meat from line R had the highest betaine content in males. The female breast and thigh meats showed the highest betaine content in line R. These data could be valuable for establishing selection strategies for developing highly nutritious chicken meat breeds in Korea.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.696-700
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• 2013

A quick and reliable method for identifying meat origin is developed to ensure species origin of livestock products for consumers. The present study examined the identification of meat sources (duck, chicken, goat, deer, pig, cattle, sheep, and horse) using PCR by exploiting the mitochondrial 12S rRNA and mitochondrial cytochrome b genes. Species-specific primers were designed for some or all mitochondrial 12S rRNA nucleotide sequences to identify meat samples from duck, chicken, goat, and deer. Mitochondrial cytochrome b genes from pig, cattle, sheep, and horse were used to construct species-specific primers, which were used to amplify DNA from different meat samples. Primer sets developed in this study were found to be superior for detecting meat origin when compared to other available methods, for which the discrimination of meat origin was not equally applicable in some cases. Our new development of species-specific primer sets could be multiplexed in a single PCR reaction to significantly reduce the time and labor required for determining meat samples of unknown origin from the 8 species. Therefore, the technique developed in this study can be used efficiently to trace the meat origin in a commercial venture and help consumers to preserve their rights knowing origin of meat products for social, religious or health consciousness.

• Food Science of Animal Resources
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• v.37 no.4
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• pp.511-517
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• 2017

This study was conducted to investigate the effect of different feeding regimes on the quality of deer meat (venison) following storage at $4^{\circ}C$ for various durations. Twelve 5-year-old elk stags about 350 kg were stratified by weight and randomly assigned to one of four dietary treatments (three elk stags per treatment). The dietary treatments consisted of a feeding concentrate of 1.5% of body weight (T1), feeding concentrate of 1.8% of body weight (T2), feeding concentrate ad libitum (T3), or a home-mixed ration ad libitum (T4). The pH values of deer meat were not significantly different among treatment groups but were affected by duration of storage. Cooking loss increased under T4 treatment with increasing storage time at $4^{\circ}C$ (p<0.05). Increased storage time also resulted in significant decreases in shear force under T2 and T3 treatment compared to that under other dietary treatments (p<0.05). Lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$) parameters were not significantly different among treatment groups, but lower values of $a^*$ and $b^*$ were observed under T1 and T4 treatment with increasing durations of storage (p<0.05). The chemical and fatty acid composition had no significantly different among treatments. Therefore, meat quality was most affected by increased storage time at $4^{\circ}C$. These results may serve as the basis for further study of deer meat (venison) from Korea.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.7
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• pp.1054-1058
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• 2006

The purpose of this study was to use pig blood plasma transglutaminase (TGase) combined with thrombin and fibrinogen as a binder, which was applied to restructured meat, and to investigate its effect on the restructured meat quality. Pig meat was obtained 10 h post mortem from a traditional market was ground using a 10 mm aperture plate. A binder admixture was added (TGase:thrombin:fibrinogen mixed as 0.5:1:20 (v/v/v) to which was added 12% of its volume of 0.25 M calcium chloride) at 0, 5, 10, 15 and 20% of meat weight. Measurements included cooking loss, shrinkage rate, shear value, total plate count, pH value, TBA value, color difference, tension strength and sensory evaluation. The results showed that ground meat containing 20% w/w of binder admixture had higher cooking loss, shrinkage rate and shear value (p<0.05). Addition of different percentages of binder admixture did not affect total plate count, pH value, TBA value, and sensory evaluation of restructured meat (p>0.05). Tension strength was increased with increased level of binder admixture. Addition up to 15% binder admixture to restructured meat showed better scores of sensory texture, flavor and total acceptability (p<0.05).

• Journal of Animal Science and Technology
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• v.63 no.5
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• pp.955-976
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• 2021

The aim of this study was to investigate the effects of dietary sodium nitrite and meat on human health. Sodium nitrite in processed meat is known to be one of the main precursors of carcinogens, such as N-nitroso compounds. However, we previously found that processed meat is not the primary source of sodium nitrite; nitrate or the conversion of nitrate in vegetables are contribute to generate more than 70% Sodium nitrite or nitrate containing compounds in body. Although the heavy consumption of meat is likely to cause various diseases, meat intake is not the only cause of colorectal cancer. Our review indicates that sodium nitrite derived from foods and endogenous nitric oxide may exhibit positive effects on human health, such as preventing cardiovascular disease or improving reproductive function. Therefore, further epidemiological studies considering various factors, such as cigarette consumption, alcohol consumption, stress index, salt intake, and genetic factors, are required to reliably elucidate the effects of dietary sodium nitrite and meat on the incidence of diseases, such as colorectal cancer.