• Korean Journal of Poultry Science
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• v.31 no.1
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• pp.45-54
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• 2004

The consumption of poultry meat (chicken and turkey) grew the most during the past few decades due to several contributing factors such as low price, product research and development, favorable meat characteristics, responsive to consumer needs, vertical integration and industry consolidation, new processing equipments and technology, and aggressive marketing. The major processing technologies developed and used in chicken processing include forming/restructuring, tumbling, curing, smoking, massaging, injection, marination, emulsifying, breading, battering, shredding, dicing, and individual quick freezing. These processing technologies were applied to various parts of chicken including whole carcass. Product developments using breast, thigh, and mechanically separated chicken meat greatly increased the utilization of poultry meat. Chicken breast became the symbol of healthy food, which made chicken meat as the most frequent menu items in restaurants. However, the use of and product development for dark meat, which includes thigh, drum, and chicken wings were rather limited due to comparatively high fat content in dark meat. Majority of chicken are currently sold as further processed ready-to-cook or ready-to-eat forms. Major quality issues in chicken meat include pink color problems in uncured cooked breast, lipid oxidation and off-flavor, tenderness PSE breast, and food safety. Research and development to ensure the safety and quality of raw and cooked chicken meat using new processing technologies will be the major issues in the future as they are now. Especially, the application of irradiation in raw and cooked chicken meat products will be increased dramatically within next 5 years. The market share of ready-to-eat cooked meat products will be increased. More portion controlled finished products, dark meat products, and organic and ethnic products with various packaging approaches will also be introduced.

• Korean Journal of Food Science and Technology
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• v.8 no.3
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• pp.121-128
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• 1976

Cooked soybean, soybean curd, soymilk residue and fermented soybean Meju products were prepared in the laboratory and the protein supplementary effect of these foods to the rice diet was determined by the rat feeding experiments. The soybean products providing 20% of the dietary protein were added to steamed rice and the protein digestibility (TD), Biological Value(BV), NPU, PER and Partial Carcass Nitrogen Value of the diets were measured. The protein supplementary effect of soybean products indicated that the non-fermented products generally improved the protein quality of the rice diet, whereas the fermented products did not but reduced it in some cases. There was observed a possible antinutritional effect for the diet supplemented with Home-made Meju. This growth retarding effect of Home-made Meju disappeared during the subsequent ripening in the brine for 6 months.

• Korean Journal of Veterinary Service
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• v.23 no.2
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• pp.105-112
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• 2000

This survey was conducted to evaluate the microbiological quality of raw beef and pork products from January to December in 1999. A total of 107 beef and 157 hog carcasses were collected from two abattoirs located in Seoul. The result showed that beef carcasses had an average bacterial loading around 139,000 bacteria/$\textrm{cm}^2$ of carcass surface, indicating a little bit higher count than the results reported in USA and Australian meat. However, overall hygienic status was found to be acceptable for all examined carcasses because 84.4% of product rated excellent, good or acceptable comparable to USA of 91.6% and Australia of 88%. The analysis of data on overnight-chilled to weekend-chilled carcasses indicated that the microbiological growth occurred in the chiller during the weekend chill with increases in total viable count from 130,000cfu/$\textrm{cm}^2$ to 400,000cfu/$\textrm{cm}^2$. Qualitative testing for escherichia coli, EC + MUG was used as a most probable number (MPN) method along with the petrifilm method. The average of MPN/$\textrm{cm}^2$ of E coli biotype 1 was 29MPN/$\textrm{cm}^2$ for beef carcasses and 1,100 MPN/$\textrm{cm}^2$ for hog carcasses, respectively. However, 41% of beef and 16.3% of hog carcasses were shown to be less than < 3 MPN/$\textrm{cm}^2$ in E coli biotype 1 examination. Although salmonella enteritis, S typhimurium and E coli O157:H7 were all negative, listeria monocytogenes was recovered from only one hog surface samples of the 89 carcasses tested.

• Journal of Animal Science and Technology
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• v.65 no.1
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• pp.149-159
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• 2023

The purpose of this study was to evaluate the effects of castration method and short-term fattening periods on Hanwoo cattle. Thirty-two Hanwoo calves (average body weight: 148.4 ± 19.8 kg) were used. The calves were randomly assigned in a 2 × 2 factor according to two castration methods (castration or hemi-castration) and two short-term finishing periods (24 months or 26 months). The final body weight increased significantly as the fattening period increased (p < 0.05), and the average daily weight gain was higher in the hemi-castration groups than in the castration groups (p < 0.05). After surgical castration, testosterone concentration was higher in the hemi-castration group than in the castration group during the entire experimental period (p < 0.05). The rib eye area was wider in the hemi-castration group than in the castration group (p < 0.01).An interaction effect was observed between the castration method and short-term fattening period (p < 0.05). Marbling and auction price scores differed between castration methods and were higher in the castration group than in the hemi-castration group (p < 0.01). Gross receipts and net income increased in the castration group compared to the hemi-castration group (p < 0.01) and showed a tendency to increase with the short-term fattening period, but there was no significant difference. Thus, castration to remove both testicles is essential for economic profit through producing high-quality Korean beef meat, and short-term fattening for 26 months, rather than 24 months, can benefit more by increasing carcass weight and meat quality.

• Animal Bioscience
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• v.35 no.10
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• pp.1628-1634
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• 2022

Objective: This study focused on the effect of dietary metallo-protease and Bacillus velezensis CE 100 on growth performance, carcass parameters, intestinal microflora, footpad dermatitis (FPD), and manure odor in broiler chickens. Methods: One hundred-ten (two-day-old Ross 308) broiler chicks were randomly assigned to five groups with two replicate pens. The dietary treatments were divided to control, metallo-protease groups (A1, added with 0.1%; A2, added with 0.2%) and B. velezensis CE 100 groups (B1, added with 0.5%; B2, added with 1.0%). Results: The feed intake was decreased in A1 and B2 compared to the other group (p<0.05). The liver weight was lower in B2 than in A2 (p<0.05). The Salmonella in the cecum was decreased in A2 compared to control and A1 (p<0.05). However, the lactic acid bacteria were increased in all treatments (p<0.05). The litter moisture content was decreased in A2, B1, and B2 (p<0.05). The litter quality visual score was increased in all treatments (p<0.05). The FPD score and prevalence were reduced in all treatments (p<0.05). The (CH₃)₂S emission was decreased in all treatments (p<0.05). Conclusion: The present study indicated that both additives improve litter quality and reduce the incidence of FPD. These findings suggest that dietary metallo-protease and B. velezensis CE 100 have the potential to improve the broiler chickens' welfare.

• Animal Bioscience
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• v.37 no.6
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• pp.1065-1076
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• 2024

Objective: This study aimed to assess the effects of dietary mulberry leaves on the growth, production performance, gut microbiota, and immunological parameters of poultry and livestock. Methods: The PubMed, Embase, and Scopus databases were systematically analyzed to identify pertinent studies up to December 2022. The effects of mulberry leaf diet was assessed using the weighted mean difference, and the 95% confidence interval was calculated using a random-effects model. Results: In total, 18 studies that sampled 2,335 poultry and livestock were selected for analysis. Mulberry leaves improved the average daily gain and reduced the feed/meat ratio in finishing pigs, and the average daily gain and average daily feed intake in chicken. In production performance, mulberry leaves lowered the half carcass weight, slaughter rate, and loin eye area in pigs, and the slaughter rate in chickens. Regarding meat quality in pigs, mulberry leaves reduced the cooked meat percentage, shear force, crude protein, and crude ash, and increased the 24 h pH and water content. In chickens, it increased the drip loss, shear force, 45 min and 24 h pH, crude protein, and crude ash. Mulberry leaves also affect the abundances of gut microbiota, including Bacteroides, Prevotella, Megamonas, Escherichia-Shigella, Butyricicoccus, unclassified Ruminococcaceae, Bifidobacterium, Lactobacillus, and Escherichia coli in poultry and livestock. Mulberry leaves at different doses were associated with changes in antioxidant capacity in chickens, and immune organ indexes in pigs. With respect to egg quality, mulberry leaves at different doses improved the shell strength, yolk color, eggshell thickness, and eggshell weight. However, moderate doses diminished the egg yolk ratio and the egg yolk moisture content. Conclusion: In general, dietary mulberry leaves improved the growth, production performance, and immunological parameters in poultry and livestock, although the effects varied at different doses.

• Journal of Animal Science and Technology
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• v.50 no.5
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• pp.687-694
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• 2008

This study was conducted to investigate effects of dietary supplementation of lysine and leucine on growth performance and meat quality parameters in finishing pigs. The experiment was designed using lysine levels(0.45%, 0.75%) and leucine levels(1.0%, 2.0%, 3.0%) according to 2×3 factorial design. A total of thirty-six pigs[(Landrace×Yorkshire)×Duroc] with an average initial weight of 75.5±2kg were allotted to one of the six dietary treatments. Each treatment had three replications of two pigs per replicate. No difference was found in average daily gain(P>0.05), while feed intake and feed/gain were higher in 0.45% of lysine treatments than in 0.75% of lysine treatments(P<0.05). Retail lean meat percentage was lower in 0.45% of lysine treatments than in 0.75% of lysine treatments(P<0.05), but there were no differences in other carcass characteristics(P>0.05). Marbling score was significantly increased(P<0.05) in 0.45% of lysine treatments compared to 0.75% of lysine treatments, while other meat quality parameters were not affected by lysine levels(P>0.05). Supplemental dietary leucine had no effect on growth performance, carcass characteristics, and meat quality parameters(P>0.05) except that Hunter b* value were increased with added levels of leucine(P<0.05). In conclusion, feeding of lysine-deficient diets in finishing pigs improved marbling scores of pork. Feeding diets high in leucine, however, did not increase intramuscular fat or marbling scores.

• Journal of Animal Science and Technology
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• v.49 no.1
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• pp.121-128
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• 2007

The objective of this study was to determine the efficacy of different water temperatures and time of spray-washing on the removal of bacteria contamination from surface of pork carcass and to obtain better meat quality with high temperature stream between 60 to 90℃ for the time ranged from 10 to 60 sec. Results showed that total plate counts were significantly decreased with increasing steam temperature(P<0.05). Similar results were found with the spray time(P<0.05). The lightness(CIE L*) value was significantly increased in both loin and ham cuts over 80℃(P<0.05). Ultimate pH of muscle and water-holding capacity were decreased with increasing steam temperature(P<0.05). There was a significant difference in solubility of sarcoplasmic protein between 70℃ and 80℃ of the steam treatments with higher value at 70℃(P<0.05). Again, longer than 30 sec spray at 70℃ steam, the lightness value of pork was significantly increased(P<0.05), while pH and water-holding capacity of muscle were significantly decreased(P<0.05). Therefore, a desirable pork quality would be achieved with spray-steam washing at 70℃ for 20 sec on pork carcass.

• Journal of Animal Science and Technology
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• v.51 no.2
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• pp.135-142
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• 2009

The present study was undertaken to investigate the effects of slaughter weight (SW) of finishing pigs fed a low-energy diet on growth efficiency and carcass quality and thereby to assess the optimal SW. (Yorkshire $\times$ Landrace) $\times$ Duroc-crossbred gilts and barrows were fed a diet containing 3,060 kcal DE/kg from 80-kg BW and slaughtered at 110, 125, or 135 kg, after which the belly, the most preferred cut in Korea, as well as the least preferred cuts ham and loin were subjected to physicochemical and sensory analyses. Both ADG and ADFI were greater (P<0.05) in the group slaughtered at 125 or 135 kg than in the 110-kg-SW group, whereas the opposite was true for gain:feed (P<0.01). Backfat thickness (BFT), which increased with increasing SW (P<0.01 and P<0.05), was greater in barrows than in gilts (P<0.01); BFT of barrows at 125 kg (24.6 mm) was comparable to that of gilts at 135 kg (24.2 mm). Physicochemical characteristics of the belly, ham and loin were minimally affected, if not affected, by SW; of note, however, the redness of the ham increased between 110- and 125-kg SW (P<0.05). In sensory evaluation of the belly, the fat:lean balance, which is a most important quality trait in this cut, was best (P<0.05) at 125 kg of SW, but the overall acceptability of this cut was not changed by SW. In the ham and loin, the marbling score increased (P<0.01) between 110- and 125-kg SW, whereas color, aroma, off-flavor, and drip were unaffected by SW. In addition, the acceptability of the loin increased (P<0.05) between 110- and 125-kg SW. In cooked meats, none of color, aroma, off-flavor, juiciness, tenderness, taste, and acceptability was changed by SW, except for an increase (P<0.05) in darkness of loin color between 110- and 125-kg SW. In conclusion, the optimal SW for the present subpopulation on the present low-energy diet lie in between 125 and 135 kg for gilts and at 125 kg for barrows.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.20-25
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• 2005

This study was conducted to evaluate the effects of Zizyphus vulgaris supplementation on growth performance, blood cortisol and meat quality characteristics in finishing pigs. The total of thirty-six [Duroc${\times}$Yorkshir${\times}$Landrace] pigs ($91{\pm}2.11$ kg average initial body weight) were used in a 30-days assay. Dietary treatments included 1) CON (basal diet), 2) T1 (basal diet for 15 days and 0.1 % Zizyphus vulgaris for 15 days) and 3) T2 (0.1 % Zizyphus vulgaris for 30 days). The ADG (Average daily gain), ADFI (Average daily feed intake) and ADG/ADFI during the feeding period were not significantly differences among the treatments (p>0.05). Backfat thickness of pigs fed CON was higher than those of T1 and T2 (p<0.05). The appearance rate of A or B carcass grade was in T1 (74%) and T2 (84%) was significantly higher than that in CON (58%) (p<0.05). Pigs fed Zizyphus vulgaris 0.1 % for 30 days tended to decrease on blood cortisol compared with pigs fed CON and T1. But, there was not significantly difference among the treatments (p>0.05). The Hunter's L/sup */ (lightness) value of loin in the pork fed CON was higher than that of loin in the pork fed T1 and T2 (p<0.05). After 7 days, the L/sup */ value of loin in the pigs fed T2 was higher increased than that of pigs fed T1 and CON (p<0.05). However, a/sup */ and b/sup */ values were not affected by dietary Zizyphus vulgaris (p>0.05). There were not found remarkable differences in sensory properties (marbling, firmness and color) among the treatments. The results from the present study suggest that Zizyphus vulgaris could be a effective feed additive to improve meat quality of pigs. However, further research is needed to investigate effects of carcass characteristics.