• Asian-Australasian Journal of Animal Sciences
• /
• v.32 no.9
• /
• pp.1439-1447
• /
• 2019

Objective: The aim of this study was to evaluate the effect of dietary incorporation of tanninrich woody species on meat oxidative stability, carcass traits and meat quality in goats. Methods: Two tannin-rich species were tested using a three-treatments feeding trial, where treatments consisted of: Larrea divaricata and Acacia aroma both at 12.5% in dry matter basis of the diet and a control diet (alfalfa hay). All feeding diets were iso-protein and iso-energy. Carcass conformation, carcass compactness, carcass fatness and subcutaneous fat deposition were evaluated. Intake, liveweigh, Longissimus thoracis et lumborum muscles of goats were analyzed in order to evaluate quality parameters such as pH value, instrumental color evaluation, water holding capacity, total phenolic content, antioxidant activity, meat oxidative stability and fatty acid profiles in meat. Results: Feed intake, liveweight gain, carcass, and meat traits did not differ among treatments. Changes in meat lipid profile among treatments were observed for oleic and elaidic acid contents. Meat total phenolic content and antioxidant activity did not differ among treatments; although, meat oxidative status after storage at room temperature, as well as under refrigerated and frozen conditions were different between control and both supplemented groups. Conclusion: The inclusion of Acacia aroma and Larrea divaricata leaves in goat diet enhanced meat oxidative stability. Modulation of the ruminal biohydrogenation of fatty acids produced by condensed tannins of these plant species need to be further investigated.

• Preventive Nutrition and Food Science
• /
• v.18 no.1
• /
• pp.80-84
• /
• 2013

This study was conducted to evaluate the increase of DPPH radical scavenging activity of meat substitute by heating. The meat substitute showed higher DPPH radical scavenging activity than those of other foods rich in protein such as beef, pork, chicken, and soybean curd. The DPPH radical scavenging activity of meat substitute was dependent upon concentration, heating temperature and heating time of meat substitute. The DPPH radical scavenging activity of meat substitute was enhanced with increasing heating temperature and time. The increase of DPPH radical scavenging activity was only applied to meat substitute without showing any activation in other foods rich in protein such as beef, pork, chicken, and soybean curd.

• The Korean Journal of Food And Nutrition
• /
• v.3 no.2
• /
• pp.169-176
• /
• 1990

Effects of metal chelating agents and metal ions on the volatile substance of cooked oil with chicken and pork mixture meat were examined by chemical analysis and sensory test. The addition of Na-tripolyphosphate(Na-TPP) to chicken and pork mixture meat increased the amount of H2S among volatiles evolved during cooking but decreased that of volatile carbonyl compounds(VCC) This treatment enhanced meat flavor in cooked oil with chicken and pork mixture. It was recognized that the increase in Ha5 evolution was caused by the rise of pH value. On the contrary cupric ion produced a negative effect on the production of chicken and pork mixture meat flavor and this addition increased VCC and TBA value. Other metal chelating agents such as citric acid, phytic acid and EDTA, provided the same results as Na-TPP. It was supposed that these phenomena were attributable to the chelating action to metal prooxidant in mixture meat at could be concluded that a proper evolution of H2S and protection against lipid oxidation during cooking were important to produce an excellent chicken and pork mixture meat flavor.

• Food Science of Animal Resources
• /
• v.32 no.3
• /
• pp.301-307
• /
• 2012

We investigated the effects of non-meat protein binders combined with glucono-${\delta}$-lactone (GdL) on the binding properties regarding restructured pork prepared by high-pressure treatment. Soy protein isolate (SPI), casein (CS), whey protein concentrate (WPC), and egg white (EW) were used as non-meat protein binders and compared with the control (no binder) and with the ${\kappa}$-carrageenan (KC) treatment. The compression and depression rates were 2.3 and 37 MPa/s, respectively, and pressurization was conducted at 200 MPa for 30 min at $4^{\circ}C$. After pressurization, the physical properties (pH, water-holding capacity, color, tensile strength, and microscopic structure) of the sample were evaluated. The combination of pressurization with acidification enabled cold-set meat binding, and the binding strength of restructured pork was enhanced by the addition of non-meat proteins. Among binders, SPI demonstrated the best efficiency in binding meat pieces. Therefore, the present study demonstrated that the combination of acidification and pressurization processes with the utilization of non-meat protein binders has a potential benefit in meat restructuring.

• Journal of environmental and Sanitary engineering
• /
• v.9 no.1
• /
• pp.76-88
• /
• 1994

This study was carried out to investigate contents of nitrosamine precursors such as trite and dimethylamine( DMA ) in some foods. The diazo and Cu- dithiocarbamate melt were used for determination, respectively. The major affecting factors of Nnitrosodimethylamine( NDMA ) formation such as pH, contents of DMA and NaNO$_{2}$, other chemicals, and UV- ray in beverage were investigated in vitro. The contents of nitrite in meat sausage and meat ham were 6.44 ∼ 18.66ppm and 12.85- 39.95pp% respectively, And extremely low level was detected in a certain kind of fish sausage. The contents of DMA in meat sausage meat ham and fish sausage were 3.34∼15. 85ppm, 1.20∼7.10ppm and 7.38∼12.28ppm, respectively. The optimum pH for NDMA formation in vitro was 3.0. NDMA formation was rapidly occurred at high temperature and formed above 80% within 1 hour reaction. The formation of NDMA was increased in proportion to the concentration of DMA and the square of the nitrite concentration. 0.1 M of sodium citrate, sodium tartarated and sodium taiocyanate enhanced NDMA formation. But sodium chloride did not affect. However, 0.3M of ascorbic acid, erythroid acid, ascorbic, palmitate and propy, gallate inhibited NDMA formalion approximately 78%,81%,86% and 85%, respectively. Cow milk and soybean milk inhibited 35 ∼47% of NDMA formation but orange juice and apple juice enhanced 15 ∼64% of NDMA formation. The peak in HPLC for NDMA disappeared by irradiation of UV to prior formed NDMA This result suggest that NDMA was destroyed by UV irradiation.

• The Korean Journal of Food & Health Convergence
• /
• v.4 no.3
• /
• pp.12-21
• /
• 2018

This research was conducted at agric physical lab, Department of Animal science, Faculty of Agriculture to determines the effects of marinating spent layer meat with basil leaf paste on drip loss and sensory attributes under different post mortem conditions. In the light of this, the poultry industry is obliged to continuously grow for a steady supply of quality poultry meat. Marinating the spent layer hen's meat with fresh basil leaves (Ocimum basilicum) in addition to subjecting the meat to 0, 6, 12, and at 24 hours post mortem aging before cooking increased it's organoleptic attributes which was readily acceptable to consumers. Marination of meat with herbs or spices like basil leaves paste had enhanced consumer's preference for taste, texture aroma, colour and overall acceptance. Marination improved consumer acceptance of spent layer meat irrespective of parts and post mortem aging. However, the majority of the respondents preferred meat marinated and subjected to 12 hours of post mortem aging. It is recommended that more quantity of marinate should be added further studies should in order to determine more effect of fresh basil leaves rough paste. And more hours of postmortem aging should be increased in order to determine more effect of fresh basil leaves rough paste marinate.

• Animal Bioscience
• /
• v.36 no.10
• /
• pp.1596-1603
• /
• 2023

Objective: Sous-vide cooking offers several advantages for poultry meat, including enhanced tenderness, reduced cooking loss, and improved product yield. However, in duck meat, there are challenges associated with using the sous-vide method. The prolonged cooking time at low temperatures can lead to unstable microbial and oxidative stabilities. Thus, we aimed to assess how varying sous-vide cooking temperatures and durations affect the physicochemical and microbial characteristics of duck breast meat, with the goal of identifying an optimal cooking condition. Methods: Duck breast meat (Anas platyrhynchos) aged 42 days and with an average weight of 1,400±50 g, underwent cooking under various conditions (ranging from 50℃ to 80℃) for either 60 or 180 min. Then, physicochemical, microbial, and microstructural properties of the cooked duck breast meat were assessed. Results: Different cooking conditions affected the quality attributes of the meat. The cooking loss, lightness, yellowness, Hue angle, whiteness, and thiobarbituric acid reactive substance (TBARS) values of the duck breast meat increased with the increase in cooking temperature and time. In contrast, the redness and chroma values decreased with the increase in cooking temperature and time. Cooking of samples higher than 60℃ increased the volatile basic nitrogen contents and TBARS. Microbial analysis revealed the presence of Escherichia coli and Coliform only in the samples cooked at 50℃ and raw meat. Cooking at lower temperature and shorter time increased the tenderness of the meat. Microstructure analysis showed that the contraction of myofibrils and meat density increased upon increasing the cooking temperature and time. Conclusion: Our data indicate that the optimal sous-vide method for duck breast meat was cooking at 60℃ for 60 min. This temperature and time conditions showed good texture properties and microbial stability, and low level of TBARS of the duck breast meat.

• Food Science of Animal Resources
• /
• v.37 no.6
• /
• pp.898-905
• /
• 2017

Enhanced meat is defined as fresh meat that has been minimally processed to improve quality and consistency. The present work investigated the quality of enhanced pork loins manufactured with the extract of red perilla leaves (ERP). ERP was prepared by the aqueous extraction of red perilla leaves followed by lyophilization. Enhanced pork loins were produced by injecting brine (15% v/w). The treatments consisted of a control (brine containing no ERP), ERP 0.2 (brine containing ERP at a concentration of 2 g/kg of pork loin), and ERP 0.4 (brine containing ERP at a concentration of 4 g/kg of pork loin). The enhanced pork loins were stored at $4^{\circ}C$ for 7 d, and its quality parameters were investigated. Addition of ERP decreased the $L^*$-value and increased the $a^*$- and $b^*$-values of enhanced pork loins compared to those of the control group at all storage intervals (p<0.05). A significantly lower pH than that of the control was found in ERP 0.4 after 7 d of storage. The malondialdehyde contents of the cooked pork loins were significantly lower in ERP 0.2 and ERP 0.4 than in those of the control after 4 and 7 d of storage (p<0.05). While ERP 0.4 received relatively low scores in taste, flavor, and overall acceptability of the cooked pork loins (p<0.05), no significant differences were found between the control and ERP 0.2. Enhanced pork loins can be produced using ERP to improve their oxidative stability.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.3
• /
• pp.477-481
• /
• 1998

Sea mustard paste was prepared by treating wet and dried sea mustard with 0.1M Na2CO3, which mainly aimed to extract alginate from the cell wall of sea mustard. The pastes were added to beef, chicken and pork to manufacture the meat patties. The effects of adding the paste were investigated in terms of sensory properties, texture(hardness)and weight changes after cooking. The sensory attributes such as taste, color, texture and juiciness were generally enhanced by adding the paste. The hardness of cooked patties was significantly decreased, so the paste provided softer texture. The addition of paste also resulted in decreasing the weight loss of meat patties after cooking.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.20 no.5
• /
• pp.483-487
• /
• 1991

The utilization of ozone as a disinfectant for removing poultry meat microorganisms and then cleaning the poultry rinse water was investigated. When microbial suspensions were treated with ozone at 2, 500ppm/min for 40min, microorganisms were not detectable perfectly. The bacteriocidal effect of ozone by temperature was enhanced greater at 7$^{\circ}C$ than $25^{\circ}C$. All poultry meat microorganisms were killed by ozone treatment at 1, 530ppm for 50min. The pathogenic bacteria such as Salmonella sp. were more vulnerable and not detected by ozone treatment for 20min. Ozonation of the suspension for 20min and 50min increased light transmission at 500nm to 58% and 145%, respectively. The order of COD removal was ozone treatment(21%), coagulant((Al)2SO4) treatment(41%), ozone treatment after coagulant treatment(54%).