• 한국축산식품학회지
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• 제38권1호
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• pp.180-188
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• 2018

The market size of home meal replacement (HMR) products has been gradually growing worldwide, even in Korea. In Korean HMR products, meat is the most important food ingredient compared with rice and vegetables. Therefore, this study aimed to evaluate changes in physiochemical and sensory aspects of beef under different preparation processes. For preparing four treatments, beef eye of round (ER) added with salt and sugar (treatment 1) and that without salt and sugar (treatment 2) were mixed with rice and frozen at $-50^{\circ}C$. Beef ER without salt and sugar was also topped onto the rice and frozen (treatment 3), and that was topped onto the rice and precooled before freezing (treatment 4). Physiochemical analyses included cooking and drip losses, shear force, color, salt soluble protein, and sensory attributes were tested. The results showed significantly higher drip loss and total loss in beef ER samples 1 and 2, which were mixed with rice, compared to beef ER samples 3 and 4, which were not mixed with rice. A significantly higher discoloration was also observed in beef ER samples 1 and 2, compared to that in samples 3 and 4. In the partial least squares regression (PLSR) analysis, beef ER sample 4 (precooled before freezing) was highly related to sensory attributes, such as flavor, overall acceptability, and juiciness, and far from non-preferred shear force. As a result, beef ER in HMR sample 4 was the most preferable to the sensory panel, and it had the most desirable physicochemical analysis outcomes.

• Asian-Australasian Journal of Animal Sciences
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• 제29권8호
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• pp.1181-1187
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• 2016

The objective of the study was to evaluate fattening performance, carcass value and meat quality in pigs of Prestice Black-Pied breed in relation to slaughter weight (SW) and gender (barrows and gilts, resp.). Pigs were divided into weight categories: SW1 (75 to 99.9 kg), SW2 (100 to 109.9 kg) and SW3 (110 to 130 kg) and all individual traits were analyzed by the general linear model procedure (SAS 9.3). Average SW of each weight group was as follows: SW1 94.2 kg, SW2 105.8 kg, and SW3 115.2 kg. Differences among average backfat thickness of 36.07 mm in SW1, 40.16 mm in SW2, and 43.21 mm in SW3 were significant (p<0.01). Lean meat content was 48.94% (SW1), 48.78% (SW2), and 48.76% (SW3). Pigs were slaughtered at average weight of 105.7 kg for barrows and 104.4 kg for gilts. Average backfat thickness for barrows was 40.90 mm and 38.72 mm for gilts (significant difference p<0.05). Lean meat content was 48.75% in barrows and 48.91% in gilts. The values of pH45, characterizing the meat of very good quality. The loin in SW3 was darker than the muscles of SW1 and SW2. Drip loss was the lowest in SW1 (1.96%), compared to the highest drip loss in SW3 (2.59%). Content of intramuscular fat was 2.68% in SW3, 2.79% in SW2, and SW1 had the lowest content 2.47%. The values of pH45, colour lightness and drip loss were similar in both genders. However barrows had higher intramuscular fat content by 0.31% than gilts (p<0.05).

• 한국축산식품학회지
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• 제35권5호
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• pp.646-652
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• 2015

The beef forequarter muscle comprises approximately 52% of carcass weight. The objective of this study was to evaluate the physiochemical characteristics and meat color from forequarter muscle of Holstein steers. Fifteen forequarter muscles were trimmed of external connective tissue and fat. An experimental group of eight Holstein steers was assessed using meat color, water-holding capacity, drip loss, and Warner-Bratzler shear force value at the same quality grade. The M. omotransversarius (0.45 kg) had the highest (p<0.05) lightness (L*) value, whereas the M. teres major (0.4 kg) and M. triceps brachii (caput laterale) (0.52 kg) had the lowest (p<0.05) values. The M. semispanitus capitus (1.48 kg), which is a neck muscle, had the highest values for both redness (a*) and yellowness (b*), whereas the lowest (p<0.05) values were for the M. teres major. The M. omotransversarius, M. latissimus dorsi (1.68 kg), and M. rhomboideus (1.2 kg) were ranked high (p<0.05) in water-holding capacity. The drip loss value was the highest for the M. longissimus dorsi thoracis (p<0.05; 1.86 kg), while the M. infraspinatus (2.28 kg), M. supraspinatus (1.38 kg), M. brachiocephalicus (1.01 kg), and M. pectoralis superficialis (1.18 kg) had the lowest (p<0.05). The Warner-Bratzler shear force value indicated that the M. pectoralis profundus (3.39 kg), M. omotransversarius, and M. brachiocephalicus were the toughest (p<0.05), whereas the M. subscapularis (0.86 kg), M. longissimus dorsi thoracis, M. teres major, and M. infraspinatus were the most tender cuts (p<0.05). Here, muscle type explained most of the variability in the forequarter physiochemical characteristics. Thus, our findings suggest that these muscle profile data will allow for more informed decisions when selecting individual muscles to produce value-added products from Holstein steers.

• 한국축산식품학회지
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• 제33권1호
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• pp.96-102
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• 2013

본 연구는 오리 신선육과 냉동 후 해동육의 구별을 손쉽게 할 수 있는 방법을 제시하고, 오리육의 처리형태별 저장기간에 따른 미생물, 드립감량, 관능검사 등 품질변화를 연구하여 기계적 방법(토리미터)을 이용한 신선도 측정 시 객관적인 등급판정 기준을 제시하기 위해 실시되었다. 오리가슴육 중 냉동 후 해동육 껍질(skin)색에서 신선육이나 토치육에 비해 명도가 낮아지고, 적색도가 증가하였으며, 드립감량은 냉동 후 해동육이 다른 처리구에 비해 유의적으로 높았다(p<0.05). 일반 호기성 미생물은 1일차에서 토치육이 신선육에 비해 낮았으나 3 및 7일차에는 모든 처리구간에 유의적인 차이는 없었다. TBARS값은 저장기간 동안 증가하였으나 처리구간 유의적인 차이를 보이지는 않았다. 관능검사결과 냉동 후 해동육이 관능검사의 모든 항목에서 유의적으로 낮은 결과를 나타내었다(p<0.05). 토리미터 값은 오리 가슴 껍질(skin)과 육(meat) 모두에서 냉동 후 해동육이 다른 처리구에 비해 유의적으로 낮게 나타났다(p<0.05). 오리육의 토리미터값과 품질특성과의 상관관계를 분석한 결과 육색을 제외한 일반호기성미생물, 지질산패도, 드립감량 및 저장기간과의 밀접한 관계가 있는 것으로 확인되었다. 이상의 결과에서 냉동 후 해동된 오리 가슴육은 신선육이나 토치육에 비해 육색의 변화나 드립 감량 증가가 빠르게 이루어짐을 알 수 있었고, 토리미터 값의 측정은 냉동 후 해동육을 신선육이나 토치육으로부터 구별하는 신속한 방법으로 이용이 가능할 것으로 사료된다.

• 한국축산식품학회지
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• 제35권6호
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• pp.859-866
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• 2015

To determine chemical components and meat quality traits related to palatability of 10 primal cuts, 25 Hanwoo carcasses were selected from 5 carcasses × 5 quality grades and used to obtain proximate data and meat quality characteristics. Significant differences (p<0.05) in chemical component and meat quality were found among the 10 primal cuts. The highest fat content was found in the kalbi, followed by dungsim, yangjee, chaekeut, ansim, abdari, suldo, moksim, udun, and satae. Protein and moisture contents in the 10 primal cuts were in reverse order of fat content. Moksim had the highest drip loss % and cooking loss % than all other primal cuts while kalbi showed the lowest (p<0.05) percentage of drip and cooking loss. Ansim had the longest sarcomere length but the lowest shear force values than all other cuts (p<0.05). The highest (p<0.05) score for overall acceptability was observed in ansim. Moksim, udun, abdari, and satae were rated the lowest (p<0.05) in overall acceptability among the 10 primal cuts from Hanwoo carcasses. In conclusion, ansim, dungsim, chaekeut, and kalbi had the highest overall acceptability due to their higher fat contents and lower shear force values.

• 한국축산식품학회지
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• 제44권1호
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• pp.87-102
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• 2024

This study aims to compare the chemical composition, quality, and muscle fiber characteristics of cull sows and commercial pigs, investigating the effect of changes in muscle fiber characteristics on pork quality. The proximate composition, color, pH, water-holding capacity (drip loss and cooking loss), protein solubility, total collagen content, and muscle fiber characteristics of cull sows (n=20) and commercial pigs (n=20) pork were compared. No significant differences were found between cull sows and commercial pigs in terms of proximate composition, drip loss, protein solubility, or total collagen content of their meat (p<0.05). However, cull sow pork exhibited a red color and a higher pH (p<0.05). This appears to be the result of changes in muscle fiber number and area composition (p<0.05). Cull sow meat also displayed better water-holding capacity as evident in a smaller cooking loss (p<0.05), which may be related to an increase in muscle fiber cross-sectional area (p<0.05). In conclusion, muscle fiber composition influences the pork quality; cull sow pork retains more moisture when cooked, resulting in minimal physical loss during processing and can offer more processing suitability.

• 한국가금학회지
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• 제37권2호
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• pp.173-180
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• 2010

본 시험은 육계에 뽕잎과 민들레 추출물을 각각 1%와 2%를 급여하여 5주간 사육한 육계의 생산성과 계육의 일반성분, 가열 감량, 육즙 손실 및 혈액성상을 조사하였다. 실험구는 뽕잎과 민들레 추출물을 급여하지 않은 대조구, 뽕잎 추출물 1% 급여구는 T1, 뽕잎 추출물 2% 급여구는 T2, 민들레 추출물 1% 급여구는 T3 그리고 민들레 추출물 2% 급여구를 T4 등 5개 처리구로 나누어 4주간 냉장 온도($4{\pm}1^{\circ}C$)에서 저장하면서 실험하였다. 육계의 증체량 및 사료 요구율은 T2가 유의적으로 높았다. 가열 감량은 저장 기간이 경과하면서 증가하였고, 처리구간에는 유의성이 없었다. 육즙 손실은 저장기간이 지남에 따라 증가하였으며, 뽕잎과 민들레 추출물의 급여는 육즙 손실이 감소되는 경향이나 유의성은 없었다(P>0.05). 혈액 조성 중 GOT, GPT, 총콜레스테롤은 뽕잎과 민들레 추출물 급여구에서 낮아지고, 특히 민들레 추출물 2% 급여구에서(T4) 유의적으로 감소하였다(P<0.05). HDL-cholesterol은 대조구보다 T1, T2, T3 및 T4에서 증가하고, 특히 T3와 T4에서 유의적으로 증가하였다(P<0.05). LDL-cholesterol은 처리구간에 유의성이 없었다. 중성지방은 대조구와 T1 및 T3는 유의적인 변화가 없었으며, T2와 T4에서 유의성 있게 낮아졌다(P<0.05). 결론적으로 민들레 추출물 2% 급여는 총콜레스테롤, 중성지방을 감소시키고, HDL-cholesterol을 증가 시킴으로 혈액 조성을 개선할 가능성이 있는 것으로 판단된다.

• The Korean Journal of Pain
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• 제22권2호
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• pp.158-162
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• 2009

Background: The loss of resistance (LOR) method is most commonly used to identify the epidural space. This method is thought to rely on the penetration of the ligamentum flavum. Unfortunately the exact morphology of the ligamentum flavum is variable at different vertebral levels. Especially, it has been pointed out that the lower cervical ligamentum flavum may be discontinuous in the midline in up to 50% of patients. Thus, the LOR method may be inaccurate to confirm the cervical epidural space. The aim of this study is to determine which method is the safest and most exact for confirming the cervical epidural space. Methods: 100 adult, chronic renal failure patients who were undergoing an arteriovenous bridge graft for hemodialysis at the upper arm under cervical epidural anesthesia were recruited for this study. During the cervical epidural puncture, we identified the cervical epidural space by subjectively feeling the resistance with using a finger just through the ligamentum flavum, and we also used the drip infusion method, the loss of resistance method using air, and the hanging drop method. By using 5 grades, we classified the extent of whether or not the techniques were effective. Results: Using the drip infusion method, we identify the epidural space in all the patients as ＋/＋＋ grade. The catheter insertion method was also successful in identifying those epidural spaces over a ${\pm}$ grade. The pseudo LOR was over ${\pm}$ grade in 47 patients. Conclusions: The combined LOR/hanging drop with drip infusion method is useful for confirming the cervical epidural space.

• 한국축산식품학회지
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• 제38권5호
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• pp.959-969
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• 2018

This study investigated the effects of deep freezing and storage temperature ($-50^{\circ}C$, $-60^{\circ}C$, and $-80^{\circ}C$) on the quality and freshness of lamb. To compare the qualities of deep frozen and stored lamb, fresh control and normal freezing conditions ($-18^{\circ}C$) were adopted. As quality and freshness parameters, drip loss (thawing loss and cooking loss), water-holding capacity (WHC), texture profile analysis (TPA), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVBN) were evaluated during 5 months of storage. Temperature influenced the drip loss and WHC, and deep freezing minimized the moisture loss during frozen storage compared to the normal freezing condition. Lamb frozen and stored at deep freezing temperature showed better tenderness than that stored in normal freezing conditions. In particular, lamb frozen at lower than $-60^{\circ}C$ exhibited fresh lamb-like tenderness. Regardless of temperature, evidence of lipid oxidation was not found in any frozen lamb after 5 months, while TVBN was dependent on the applied temperature. Therefore, this study demonstrated that deep freezing could potentially be used to maintain freshness of lamb for 5 months. From the quality and economic aspects, the freezing and storage condition of $-60^{\circ}C$ is estimated as the optimum condition for frozen lamb.

• 한국가금학회지
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• 제17권3호
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• pp.193-202
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• 1990

닭고기를 $4^{\circ}C$에서 냉장 보관할 경우 7.5% potassium sorbate와 1% ascorbic acid에의 침지 처리가 닭고기의 이화학적 품질에 미치는 영향을 검토한 결과는 다음과 같다. 1 % ascorbic acid처리육의 경우 무처리육에 비해 약간의 지방산패 억제효과가 있었으나 기타 이화학적 품질의 변화에는 큰 차이가 인정되지 않았다. 7.5% potassium sobateo의 처리는저장중 drip양의 증가 억제 및 보수력의 감소억제효과가 인정되었으며 지방의 산패와 단백질의 변패를 지연시키는 효과가 인정되었다. 7.5% potassium sorbate와 1% ascorbic acid의 이중 처리는 2.5% potassium sorbate 단독처리에 비해 이화학적 품질의 변화 양상은 서로 흡사하였으나 ascorbic acid의 처리의 추가로 인해 지방산패의 억제효과가 있었으며 linoleic acid의 상대적 함량의 감소를 억제하는 효과가 있었다. 따라서, 닭고기를 $4^{\circ}C$에서 저장할 경우 ascorbic acid 단독처리에 의해서는 이화학적 품질에 큰 영향을 미치지 못하였으나 7.5% potassium sorbate와 1% ascorbic acid 이중처리에 의해서는 지방의 산패를 비롯하여 drip양의 발생 단백질의 산패, 보수력의 감소 등 이화학적 품질의 악산을 억제하는 효과가 인정되었다.