• Food Science of Animal Resources
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• v.39 no.2
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• pp.197-208
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• 2019

The aim of this study was to investigate the relation of sensory quality traits of cooked beef to fresh meat quality and histochemical characteristics, especially muscle bundle traits, in the longissimus thoracis muscle of Hanwoo steers. Cooking loss negatively correlated with softness, initial tenderness, chewiness, rate of breakdown (RB), and amount of perceptible residue (AR) after chewing (p<0.05), and drip loss showed negative correlation with RB and AR (p<0.05). All the attributes of tenderness exhibited negative correlation with the Warner-Bratzler shear force value (p<0.05). Marbling score and the intramuscular fat (IMF) content showed positive correlation with all the organoleptic characteristics, including tenderness attributes, juiciness, and flavor (p<0.05). Regarding histochemical characteristics, muscle fiber size did not have a significant correlation with all the sensory quality traits, although the area percentage of type I fiber was related with softness, initial tenderness, and chewiness (p<0.05). On the contrary, the characteristics of muscle bundle were related to all the sensory tenderness attributes (p<0.05), and the sensory tenderness increased with smaller muscle bundle size (p<0.05). These results suggest that the IMF content and bundle characteristics can be used as indicators for explaining the variations in sensory tenderness in well-marbled beef.

• Food Science of Animal Resources
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• v.42 no.3
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• pp.467-485
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• 2022

Supercooling storage refers to lowering the product temperature below its freezing point without phase transition and has the potential to extend shelf life. Nevertheless, supercooled objects are in a thermodynamically unstable state, and nucleation can occur spontaneously. To achieve supercooling storage, slow cooling and insulation are essential. Hence, a stepwise algorithm for the supercooling storage of pork loins was designed and validated in this study. Pork loins were stored at 3℃, -18℃, and -3℃ (freezing), and supercooled for 16 days. All samples remained in a supercooled state and were unfrozen at the end of storage. Supercooled pork loins were superior in terms of drip loss, cooking loss, and water-holding capacity compared to frozen samples. Additionally, supercooling treatment prevented discoloration, increase of volatile basic nitrogen, and microbial growth. Thus, supercooling of pork loin was achieved using a stepwise program and was effective to maintain meat quality.

• Journal of Animal Science and Technology
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• v.65 no.5
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• pp.1081-1093
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• 2023

This study aimed to compare meat quality traits between Berkshire and crossbreed (Landrace × Yorkshire × Duroc), and to investigate the relationship between meat quality traits and fatty acid composition. 20 Berkshire and 20 crossbreed pigs were used to compare pork loin quality and to determine the relationship between measured variables. 23 variables were measured including proximate composition, pH, drip loss and cooking loss, Warner-Bratzler shear force, and fatty acid composition. Berkshire had higher moisture content, pH, water-holding capacity, saturated fatty acids, and redness than the crossbreed pig (p < 0.05). The fat content and polyunsaturated fatty acid were low (p < 0.05) in Berkshire. Correlation analysis showed a negatively correlation between moisture and fat content, and a positively correlation between saturated fatty acid and fat content. Moreover, saturated fatty acid and polyunsaturated fatty acid were negatively correlated. As a result of factor analysis and partial least square regression, saturated fatty acid and polyunsaturated fatty acid were estimated to be the main factors affecting quality characteristics of pork. Pig breed is associated with differences in meat quality, and fatty acid composition can have an effect on meat quality parameters.

• Journal of Animal Science and Technology
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• v.66 no.2
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• pp.412-424
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• 2024

Lairage, a part of the animal welfare practices, has been known to mitigate pre-slaughter stress in animals. However, research investigating the relationship between lairage and pork meat quality remains scarce. In this study, we conducted a comparative analysis of the physicochemical quality and storage stability of pork from pigs subjected to immediate slaughter (CON) and those provided with a 24 h lairage before slaughter (LRG) over a 7-day storage period. The loins from 20 castrated pigs in each group, respectively, were collected at 1, 3, 5, and 7 days and used for analysis of meat quality and storage stability, including pH, meat color, moisture, water holding capacity, drip loss, cooking loss, shear force, fatty acid composition, lipid oxidation, antioxidant activity, and electrical resistance. Overall, there were no significant differences in physicochemical meat quality parameters between CON and LRG groups. Similarly, no differences were observed in the storage stability of pork including 2-thiobarbituric acid reactive substances, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and electrical resistance. However, the proportion of unsaturated fatty acids was significantly higher in LRG compared to CON. In conclusion, 24 h lairage for castrated pigs had limited impact on meat quality and storage stability but led to an increase in the unsaturated fatty acid proportion.

• Korean Journal of Agricultural Science
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• v.50 no.2
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• pp.295-304
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• 2023

Synbiotics help to improve gut health by promoting the growth of beneficial bacteria while glyconutrients provide a source of energy for the gut bacteria and may also have immunemodulating effects. The aim of the present study was to assess the effect of this combination on fatty acid and meat quality characteristics of growing pigs. In a five-week experiment, 804 growing three-way crossbred ([Landrace × Yorkshire] × Duroc) pigs with an initial body weight of 31.90 ± 2.6 kg on average were assigned to two treatments: 1) CON (basal diet) and 2) TRT1 (basal diet + 0.3% glycozyme [synbiotics and glyconutrient]), each consisting of 402 pigs. The TRT1 groups showed significantly higher values of palmitoleic acid (C16:1), capric acid (C10:0), myristic acid (C14:0), lauric acid (C12:0), elaidic acid (C18:1, t), pentadecylic acid (C15:0), gondoic acid (C20:1), lignoceric acid (C24:0), and omega-6 : omega-3 in fat than the CON groups. Moreover, in the lean tissues of the pig, the levels of C12:0, C14:0, C17:0, and C20:1 were significantly higher in TRT1 than in CON. However, significant differences were not observed after glycozyme addition in pH, water holding capacity, cooking loss, longissimus muscle area, drip loss, meat color, and sensory evaluation parameters. To conclude, the positive results of the fatty acid composition indicate that glycozyme may be an effective pig feed additive.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.713-720
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• 2017

${\beta}-Carotene$, vitamin E, and folate contents according to color and species of Capsicum annuum were investigated. In addition, four C. annuum species were cooked by using different methods (boiling, pan-cooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and retention rates of ${\beta}-Carotene$, vitamin E, and folate affected by color and species were evaluated. Weight loss was observed in all paprika and pepper species using all cooking methods. ${\beta}-Carotene$ and folate contents of C. annuum samples were significantly different by color, species, and cooking method (P<0.05), whereas vitamin E contents were not significantly affected by species. ${\beta}-Carotene$, vitamin E, and folate contents (mg/100 g) of raw C. annuum showed ranges of 95.4 (green pepper)~2,441.1 (red pepper), 0.7 (green paprika)~4.2 (red paprika), and 6.2 (green pepper)~148.7 (red pepper). As a result, the highest ${\beta}-Carotene$, vitamin E, and folate contents were detected in deep fried red pepper, roasted red pepper, and boiled red pepper, respectively, among the cooked samples. Retention rates of C. annuum varied by cooking method, resulting in ranges of 77.3% (boiled red pepper)~356.4% (roasted green pepper) for ${\beta}-Carotene$, 2.0% (microwaved red pepper)~789.3% (deep-fried green paprika) for vitamin E, and 20.9% (microwaved red pepper)~445.1% (steamed green pepper) for folate. Over 75% retention rates were observed for ${\beta}-Carotene$, vitamin E, and folate in all samples except for red pepper. However, in red pepper, vitamin E and folate retentions were remarkably lowered by deep frying and micro-waving, resulting in rates of 2.0~32.1%. This study provides information on effective cooking methods for vitamin retention in C. annuum depending on color and species.

• Journal of Animal Science and Technology
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• v.46 no.1
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• pp.97-106
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• 2004

The study was conducted to investigate the effects of practical variations in feed restriction, pre-slaughter handing and chilling regime on pork quality during ageing. A total of twenty male landraces were allocated into three treatments(i.e., pre-slaughter feeding, stress and chilling regime) in a factorial arrangement. pH, temperature, free calcium ions, WB-shear force, sarcomere length, cooking loss, drip loss and objective color were determined during rigor development and/or 1, 3, 7 d postmortem. Pre-slaughter chasing stress for approximately 15 min had no effects on pH/temperature profile and objective meat quality. There was an interaction(P < 0.05) between the fasting treatment and chi1ling regime for muscle temperature at pH 6.2. Sarcomere length indicated that the current experiment conditions did not induce muscle shortening, with 1.7 to 1.8 ${\mu}m$, in spite of a significant effect of the fasting treatment (P<0.01). Pigs fed until the morning of slaughter showed a low WB-shear force(P < 0.05) until 3 d at I "C. The treatment also resulted in a higher Hunter L* and a*(P < 0.05) at 24 h and 7 d. Fasted pigs showed a significantly(P < 0.05) reduced cooking loss. The current results indicated that feeding upon the morning of slaughter became detrimental on meat color and the negative effect on cooking loss were linearly elevated with increased ageing time. On the other hand, WB-shear force did not distinguishable after 3 d. Collectively, it appeared that feed restriction from a day before slaughter could produce more a desirable meat quality at the time of consuming. However, the limited effect of animal handling and chilling rate on meat quality is not necessarily to extend to that these do not affect pork quality, as that largely depends on experimental design.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1138-1143
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• 1997

This study was carried out to investigate the meat color and water holding capacity (WHC) characteristics of PSE, RSE (reddish-pink, soft, exudative), RFN (reddish-pink, firm, non-exudative) and DFD pork quality, also the relationship of lightness $(L^*-value)$ and WHC to drip loss were examined. When WHC in M. longissimus dorsi muscle by filter paper press method was measured at 45 min postmortem (45 min p.m.), DFD meat indicated the highest WHC, RSE and RFN pork were significantly different (p<0.05). WHC measured at 24 hr postmortem were not significantly different between RSE and RFN pork (p.0.05). Drip loss (%) were significantly different among the four quality group, but cooking loss (%) of PSE, RSE and RFN pork were not significantly different, except DFD. PSE pork indicated the lowest salt soluble protein solubility. The correlation between drip loss and $L^*-value$ was r=0.61, drip loss increased with increasing $L^*-value$. Also drip loss were moderately correlated with $WHC_{4.5\;min\;p.m.}$ (r=-0.47), with $WHC_{24\;hr\;p.m.}$ (r=-0.52). When drip loss was predictable from $L^*-value$ and WHC, $L^*-value$ was superior to evaluation by WHC.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.502-512
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• 2015

This study was conducted to investigate the physical, textural and sensory properties of sponge cake prepared with different amounts of radish leaf powder. The specific gravity and viscosity of cake batter and cooking loss of cake increased with an increasing amount of radish leaf powder, whereas specific loaf volume and moisture content of cake decreased. Lightness, redness and yellowness of crust and crumb decreased with increasing radish leaf powder content. Measurements using a texture analyzer showed that hardness, chewiness, gumminess, adhesiveness and fracturability of sponge cake tended to increase in proportion to the amount of radish leaf powder in the formula. In the sensory evaluation, sponge cake prepared with 5% radish leaf powder was similar to the control in terms of moistness, softness, chewiness and springiness. These results suggest that adding 5% radish leaf powder is the best substitution ratio for sponge cake.

• Proceedings of the KIPE Conference
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• 2001.10a
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• pp.236-241
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• 2001

This paper presents a novel prototype of active voltage-clamping capacitor-assisted edge resonant soft switching PWM inverter operating at a constant frequency variable power (VPCF) regulation scheme, which is suitable for consumer high-power induction-heating cooking appliances. New generation IGBT with a trench gate is particularly improved in order to reduce conduction loss due to its lowered saturation voltage characteristics. The soft switching load resonant and quasi-resonant inverter designed distinctively using the latest IGBTs is evaluated from an experimental point of view.