• 한국축산식품학회지
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• 제34권4호
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• pp.496-499
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• 2014

Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork backfat or 10% canola oil had significantly higher overall acceptability and higher perceived intensity of meat flavor, sweetness, umami, and oiliness. The pork-loin patties containing 10% fat also had lower perceived firmness, toughness, and chalkiness of than the control Tteokgalbi. The chicken breast Tteokgalbi with 10% canola oil had the lowest perceived firmness and chalkiness (control > pork backfat > canola oil). No significant difference was noted in the overall acceptability of chicken breast patties with 10% pork backfat and those with 10% canola oil. These results indicate that substituting 10% of lean meat of Tteokgalbi with fat improved the sensory acceptability of the product for Korean customers regardless of the lean meat and/or fat source used in the patties. Lean meat patties formulated with a limited amount of vegetable oil such as canola oil can be a healthy option for Korean consumers by providing desirable fatty acid profiles without sacrificing sensory quality of the product.

• 한국축산식품학회지
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• 제33권1호
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• pp.103-108
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• 2013

This study was carried out to observe the effect of superheated steam combined with oven heating on the physico-chemical and sensory properties of chicken meat. Specially, chicken breasts and thighs were heated for 40 min in various heating formulations such as oven heating, superheated steam heating or a combination of two kinds of heating. In the physical properties measurement, the shear force was increased as superheated steam heating time and chicken thighs were higher than chicken breasts in all treatments (p<0.05). The highest level of water holding capacity was solely superheated steam treated chicken for 40 min (p<0.05). The $L^*$ value was decreased but $a^*$ value or $b^*$ value were increased after cooking. Chicken breast exhibited a higher colour value than chicken thigh. Superheated heating was effective to reduce heating loss as 22.64% (p<0.05). However, pH was not different depending on the heating formulation or part of the chicken meat (p>0.05). In the sensory test, the combination of 10 min oven heating and 30 min superheated steam heating was effective to create a good flavour of chicken meat. In this study, an optimum formulation was developed which was a combination of 10 min oven heating and 30 min superheated steam heating. It was more effective to improve the quality of chicken meat than the single heat treatment of chicken meat.

• Animal Bioscience
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• 제34권8호
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• pp.1382-1391
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• 2021

Objective: The objective was to evaluate the impact of different forms of iron including myoglobin, hemin, and ferric chloride on the quality of chicken breast meat. Methods: Chicken breast muscles were subjected to 1, 2, 3 mg/mL of FeCl₃, myoglobin and hemin treatment respectively, and the production of reactive oxygen species (ROS) and malondialdehyde, meat color, tenderness, water holding capacity and morphology of meat was evaluated. Results: Hemin was found to produce more ROS and induce greater extent of lipid oxidation than myoglobin and ferric chloride. However, it showed that hemin could significantly increase the redness and decrease the lightness of the muscle. Hemin was also shown to be prominent in improving water holding capacity of meat, maintaining a relatively higher level of the immobilized water from low-field nuclear magnetic resonance measurements. Morphology observation by hematoxylin-eosin staining further confirmed the results that hemin preserved the integrity of the muscle. Conclusion: The results indicated that hemin may have economic benefit for the industry based on its advantage in improving water holding capacity and quality of meat.

• 한국가금학회지
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• 제42권4호
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• pp.315-325
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• 2015

최근 소비자의 소득 수준이 향상되고, 육제품의 다원화 성향이 증가하면서 가축개량은 과거 성장 및 육량 중심의 개량에서 품질 중심의 개량으로 중심이 이동하고 있다. 특히, 식육의 품질 중에서 육색은 소비자가 식육을 선택 및 질을 판단하는 기준으로 작용하기 때문에 매우 중요한 형질이라고 볼 수 있다. 경제적으로 유용한 형질은 대부분 측정가능한 연속변이에 해당하고, 이러한 형질은 대부분 여러 유전자가 형질에 영향을 미치는 양적형질 좌위(Quantitative Trait Loci;QTL)에 속한다. Chicken QTL db에 보고된 닭의 육색형질과 관련된 형질들은 육색(Bco, Mco), 가열감량(DL), pH가 보고되어 있으며, 이는 닭의 13개 염색체에서 33개 QTL 및 association 영역이 보고되고 있다. 이 중에서 육색관련 후보 유전자는 APP, BCMO1, COL1A2, FTO, KPNA2, PSMD12, G0S2, FTSJ3가 있으며, 가열감량관련 후보유전자는 AGRP, FTO, pH와 관련된 후보유전자는 GALNT1, PCDH19, DIAPH1, SPP2 유전자로 총 14개 유전자가 확인되었다. 이렇게 확인된 후보유전자 및 QTL 연구결과는 한국재래닭에 적용 및 활용 가능성을 확인해 볼 필요가 있으며, 이러한 적용은 낮은 성장속도의 단점을 가진 한국재래닭의 개발에 있어 품질의 개량속도를 높여 산업적 가치를 빠르게 끌어올릴 수 있는 중요한 표지인자가 될 수 있을 것으로 사료된다.

• 농업과학연구
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• 제49권3호
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• pp.407-420
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• 2022

Chicken dominates meat consumption because it is low in fat and high in protein and has less or no religious and cultural barriers. Recently, meat quality traits have become the focus of the poultry industry more than ever. Currently, poultry farming is focusing on meat quality to satisfy meat consumer preferences, which are mostly based on high-quality proteins and a low proportion of saturated fatty acids. Meat quality traits are polygenic traits controlled by many genes. Thus, it is difficult to improve these traits using the conventional selection method because of their low to moderate heritability. These traits include pH, colour, drop loss, tenderness, intramuscular fat (IMF), water-holding capacity, flavour, and many others. Genome-wide association studies (GWAS) are an efficient genomic tool that identifies the genomic regions and potential candidate genes related to meat quality traits. Due to their impact on the economy, meat quality traits are used as selection criteria in breeding programs. Various genes and markers related to meat quality traits in chickens have been identified. In chickens, GWAS have been successfully done for intramuscular fat (IMF) content, ultimate pH (pHu) and meat and skin colour. Moreover, GWAS have identified 7, 4, 4 and 6 potential candidate genes for IMF, pHu, meat colour and skin colour, respectively. Therefore, the current review summarizes the significant genes identified by genome-wide association studies for meat quality traits in chickens.

• 한국축산식품학회지
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• 제43권2호
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• pp.245-268
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• 2023

The effects of phosphate alternatives on meat quality in marinated chicken were investigated with the application of chilling and freezing. Breast muscles were injected with solution of the green weight containing 1.5% NaCl and 2% sodium tripolyphosphate (STPP) or phosphate alternatives. Treatment variables consisted of no phosphate [control (-)], 0.3% sodium tripolyphosphate [control (+)], 0.3% prune juice (PJ), 0.3% oyster shell, 0.3% nano-oyster shell, and 0.3% yeast and lemon extract (YLE) powder. One-third of the meat samples were stored at 4℃ for 1 d, and the rest of the meats were kept at -18℃ for 7 d. In chilled meat, a lower drip loss was noted for control (+) and YLE, whereas higher cooking yield in YLE compared to all tested groups. Compared with control (+), the other treatments except PJ showed higher pH, water holding capacity, moisture content, lower thawing and cooking loss, and shear force. Natural phosphate alternatives except for PJ, improved the CIE L^* compared to control (-), and upregulated total protein solubility. However, phosphate alternatives showed similar or higher oxidative stability and impedance measurement compared to control (+), and an extensive effect on myofibrillar fragmentation index. A limited effect was observed for C^*, h°, and free amino acids in treated meat. Eventually, the texture profile attributes in cooked of phosphate alternatives improved except for PJ. The results indicate the high potential use of natural additives could be promising and effective methods for replacing synthetic phosphate in chilled and frozen chicken with quality enhancement.

• Preventive Nutrition and Food Science
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• 제10권2호
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• pp.122-129
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• 2005

Chlorine dioxide $(ClO_2)$ treatment was evaluated for microbial growth inhibition and its effects on the quality of vacuum-packaged chicken breasts. Chicken breast samples were treated with 3, 50, and 100 ppm of $ClO_2$ solution, respectively. After $ClO_2$ treatment, chicken breast samples were individually vacuum-packaged and stored at $4^{\circ}C$, a typical storage temperature for meat and meat product, for 7 days. The vacuum-packaged chicken breasts treated with $ClO_2$ had significantly lower total bacteria, yeast and mold, total coliform, and Salmonella spp. were significantly reduced by $ClO_2$ treatment. $D_{10}-values$ of total bacteria count, yeast and mold, total coliform, and Salmonella spp. in vacuum-packaged chicken breasts was 93, 83, 85, and 50 ppm, respectively. The pH of vacuum-packaged chicken breasts decreased with increasing $ClO_2$ concentration. Thiobarbituric acid reacted substance (TBARS) values of vacuum-packaged chicken breasts increased during storage, regardless of $ClO_2$ concentration. $ClO_2$ treatment caused negligible changes in Hunter L, a, and b values in the vacuum-packaged chicken breasts. Sensory evaluation of the vacuum-packaged chicken breasts showed that there were no significant changes among the samples treated with various $ClO_2$ concentration. These results indicate that $ClO_2$ treatment could be useful in improving the microbial safety and quality of meat products.

• 한국가금학회지
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• 제38권2호
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• pp.113-119
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• 2011

본 연구는 닭 품종(18일령 브로일러, 49일령 산란종 병아리, 35일령 백세미)별 원료육으로 제조한 춘천 닭갈비의 품질을 비교하고자 실시하였다. 품종간 향기 패턴의 차이는 없었지만, 백세미육 닭갈비가 색깔이 진하고 붉었으며, 저장 기간 중에 지방산화 안전성이 높고, 관능검사에 의한 기호성이 높았다. 그러므로 세 품종 중에서 백세미육으로 제조한 춘천 닭갈비의 품질이 가장 우수하였다.

• 한국가금학회지
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• 제36권1호
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• pp.77-84
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• 2009

본 실험은 녹차 산물의 수준을 달리하여 닭에게 급여한 후 계육의 육질과 저장성을 살펴보고자 하였다. 그 결과 일반 성분 중 수분이 73.98~75.2%로 나타났으며 녹차 1%를 급여한 처리구가 유의적으로 높았고(P<0.05). 녹차 3% 급여한 처리구가 유의적으로 낮았지만(P<0.05) 급여 수준에 따라서 특정 유형이 나타나지는 않았다. 또한, 조수분과 조회분의 함량은 녹차 급여에 따른 처리구들간의 일정한 패턴을 보이는 것이 아니라 그와는 상관없이 나타났다. 이러한 결과들은 일반적인 함량에 포함이 되므로 녹차 급여가 크게 육질 영향은 미치지 않는 것으로 나타났다. 즉, 이러한 결과는 녹차를 급여하여 나타난 결과보다 개체들에 의한 차이로 인하여 나타난 결과이므로 녹차 급여가 육계 육질에 영향을 주지 않는 것으로 나타났다. 녹차 계육의 저장성을 알아보기 위해 지방산패, 단백질 변성 및 총균을 조사하였고, 그 결과 녹차에 따라서 큰 영향이 나타나지 않았다. 본 연구에서는 녹차산물 급여 시 천연 물질이 아주 미미하여 계육에 큰 영향을 미치지 못하는 것으로 판단되었고, 만약 녹차에 있는 특정물질들을 추출하여 축종들에게 급여 실험한다면 그 결과가 달라질 것으로 판단된다.

• 한국축산식품학회지
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• 제37권6호
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• pp.873-883
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• 2017

Variations in the definition of poultry meat quality exist because the quality traits are not solely based on intrinsic and extrinsic factors but also consumers' preference. Appearance quality traits (AQT), eating quality traits (EQT), and reliance quality traits (RQT) are the major factors focused by the consumer before buying good quality of poultry meat. AQT and EQT of poultry meat are controlled by physical and biochemical characteristics of muscle fibers which can be categorized into a total number of fibers (TNF), cross-sectional area of fibers (CSAF), and fiber type composition (FTC). In poultry meat, it has been shown that muscle fiber properties play a key role in meat quality because numerous studies have reported the relationships between quality traits and fiber characteristics. Despite intensive research has been carried out to manipulate the muscle fiber to improve poultry meat quality, demand in a rapid growth of poultry muscle has correlated to the deterioration in the meat quality. The present paper reviews the definition of poultry meat quality, meat quality traits, and variations of meat quality. Also, this review presents recent knowledge underlying the relationship between poultry meat quality traits and muscle fiber characteristics.