• 한국축산식품학회지
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• 제40권3호
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• pp.444-460
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• 2020

This study was conducted to investigate the effects of freezing and storage temperature (-18℃, -50℃, and -60℃) on the physicochemical properties of pork neck and chicken leg meat in home-scale deep freezers. Pork neck was cut into a thickness of 3 cm (9×9×3 cm, 150 g), individually packed in air-containing packages, and stored at different temperature (-18℃, -50℃, and -60℃) for 6 months. Chicken leg meats were prepared (10 cm long, weighing 70 g) and packed in the same manner. Frozen samples were thawed at 2℃. Physicochemical properties such as thawing loss, cooking loss, water-holding capacity, color, volatile basic nitrogen (VBN), and thiobarbituric acid reactive substances (TBARS) were evaluated. The samples frozen by deep freezing (-60℃) was favorable with respect to thawing loss, color, and VBN. Samples frozen at -60℃ had lower values of thawing loss and VBN than those frozen at -18℃ for all storage periods (p<0.05). Color parameters were more similar to those of fresh meat than to those of samples frozen at -18℃ for 6 months. The TBARS of all samples were below 0.3 mg malondialdehyde/kg, thereby indicating oxidative stability of lipids. Consequently, deep freezing at -60℃ may be acceptable for maintaining the quality of fresh pork neck and chicken leg meat for 6 months without deterioration.

• Asian-Australasian Journal of Animal Sciences
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• 제19권10호
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• pp.1437-1449
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• 2006

Thirty six pre-weaned Barbari kids at 4 months age were reared on four rations computed using coarse cereal grains and by-products of pulses and oil seeds with Crude Protein (CP) and Total Digestible Nutrients (TDN) of 12 and 55% (Low protein Low energy); 12 and 60% (Low protein High energy); 14 and 55% (High protein Low energy); and 14 and 60% (High protein High energy), respectively. After 180 days on feed, male animals ($4{\times}5=20$) were slaughtered to study the effect of diet on carcass characteristics and meat quality. To asses the effect, if any, of such diet on product quality, meat balls were prepared and evaluated for quality changes when fresh as well as during storage ($-20{\pm}1^{\circ}C$). Feeding a ration with CP12 and TDN 60% (LH) to kids produced animals with highest slaughter weight (20.3 kg) yielding higher carcass weight and dressing percentage, lean (65.6%) and fat (6.6%) contents with low bone and trim losses. Although total variety meat yield was markedly higher in HL, the non-carcass fat deposition was relatively higher in LH carcasses. The water activity ($a_w$) of fresh goat meat ranged from 0.994-0.995 and total cholesterol 72.8-90.5 mg/100 g meat. The pH was high in HL and HH meat resulting in decreased ($p{\leq}0.05$) extract release volume (ERV). Meat balls were prepared using meat obtained from goats fed different rations (treatments) and stored at $-20{\pm}1^{\circ}C$. They were evaluated on day 0 and months 1, 2, 3, 4 for physicochemical, microbiological and organoleptic changes. Overall moisture (%), $a_w$, TBA number and pH value were 67.9, 0.987, 0.17, 6.6 respectively and were not affected by treatments except pH that was significantly ($p{\leq}0.01$) lower on LH. As the storage period advanced moisture, pH, $a_w$ and TBA number increased irrespective of treatments. Feeding various diets had no marked effect on microbial load of meat balls but with increasing storage period Standard Plate Count (SPC) and psychrotrophs declined ($p{\leq}0.01$). Treatment LL and LH produced meat balls with better flavour.

• 한국축산식품학회지
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• 제29권2호
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• pp.269-277
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• 2009

이 연구는 기능성 요구르트를 이용한 신선계육의 포장이 냉장유통조건에서 닭고기의 미생물학적, 이화학적, 그리고 관능적 품질특성에 미치는 영향을 알아보기 위하여 실시되었다. 닭고기의 가슴살, 정육, 절단육을 기능성 요구르트와 함께 폴리에칠렌 백에 포장한 다음, $10^{\circ}C$에서 저장하면서 0, 2, 4, 7일 후에 시료를 채취하여 미생물학적, 이화학적 품질 특성을 요구르트를 첨가하지 않은 대조구와 비교하였다. 기능성 요구르트를 첨가한 포장에서 저장기간을 통하여 총미생물수와 대장균군의 수가 현저하게 감소하였으며, 대조구의 경우에는 $10^{\circ}C$에서 2일 저장 후에 미생물학적 또는 관능적인 품질 기준의 한계에 도달하였으나, 기능성 요구르트를 첨가한 포장에서는 동일한 조건에서 4일 후에도 신선육의 품질기준에 적합한 상태로 유지되었다. 따라서 이 연구에서 확인된 결과에 의하면 기능성 요구르트를 이용한 신선계육의 포장방법은 냉장유통 되는 닭고기의 총세균수와 대장균수를 현저히 낮추어줌으로써 유통기한을 연장할 수 있는 새로운 방법으로 이용할 수 있을 것으로 사료된다.

• Journal of Animal Science and Technology
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• 제57권10호
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• pp.37.1-37.9
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• 2015

This study was performed to investigate the effects of the low plane of nutrition on growth and meat quality of finishing pigs. A total of 136 crossbred barrows and gilts weighing approximately 55 kg were allotted to 8 pens, with 17 animals housed per pen, in a 2 (sex) ${\times}$ 2 (nutrition) factorial arrangement of treatments. The animals allotted to a medium plane of nutrition (MPN) received a finisher phase 1 (P1) diet containing 3.47 Mcal DE/kg and 0.92 % lysine and a P2 diet containing 3.40 Mcal DE/kg and 0.78 % lysine for 35 d and 36/43 d, respectively; the animals allotted to the low plane of nutrition (LPN) received only a P2 diet containing 3.00 Mcal DE/kg and 0.68 % lysine 7 d longer than MPN. The animals were slaughtered following the feeding trial, after which the loin, ham, Boston butt, and belly were taken from a total of 24 animals, with the average live weight being 120 kg, and their physicochemical and sensory quality traits were analyzed. Average daily gain did not differ between MPN and LPN during either P1 or P2. Average daily feed intake was greater (P < 0.05) in LPN vs. MPN during both phases whereas the opposite was true for the gain:feed ratio. Backfat thickness (BFT) was less in LPN vs. MPN (21.7 vs. 24.1 mm at 115 kg). The plane of nutrition influenced no effect on any of the physicochemical characteristics of fresh loin, ham, or Boston butt analyzed in the present study. Fresh hams from LPN exhibited superior aroma and odor scores than those from MPN; however, sensory quality traits were not influenced by the plane of nutrition in other fresh primal cuts or cooked meat. Instead, fresh primal cuts and cooked meat from gilts rendered superior physicochemical characteristics and sensory scores, respectively, than those from barrows. Results suggest that the low plane of nutrition may be useful to increase the slaughter weight of finishing pigs with a moderately high BFT by virtue of its BFT-lowering effect with or without exerting a slightly positive influence on pork quality.

• Asian-Australasian Journal of Animal Sciences
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• 제25권12호
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• pp.1775-1779
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• 2012

The aim of the present work was to investigate how colour changes of foal meat can vary after thawing out in relation to the slaughtering age of the horses and to the post-thawing time. Eighteen Italian Heavy Draught Horse (IHDH) foals were used for the trial. They were subdivided in three groups according to their slaughtering age (6, 11 and 18 months). Two different surfaces were investigated for each sample: a fresh cut surface (daily renewed cutting surface: DRCS), and not-renewed cutting surface (NRCS). The redness of both investigated surfaces increased with slaughtering age (p<0.01). Moreover, this parameter decreased during post-thawing time (p<0.01) only on the NRCS, probably due to the myoglobin oxidation processes. Colour is an important visual cue denoting perceived quality by consumers. So, by a chromatic perspective the thawed meat of IHDH foals slaughtered at 6 and 11 months proved to be that which best meets the market requirements.

• Asian-Australasian Journal of Animal Sciences
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• 제26권1호
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• pp.128-133
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• 2013

The objective of the study was to determine the effect of Acacia karroo supplementation on growth, ultimate pH, colour and cooking losses of meat from indigenous Xhosa lop-eared goats. Eighteen castrated 4-month-old kids were used in the study until slaughter. The kids were subdivided in two treatment groups A. karroo supplemented (AK) and non-supplemented (NS). The supplemented goats were given 200 g per head per d of fresh A. karroo leaves. The kids were slaughtered on d 60 and sample cuttings for meat quality assessment were taken from the Longistimus dorsi muscle. The supplemented kids had higher (p<0.05) growth rates than the non-supplemented ones. The meat from the A. karroo supplemented goats had lower (p<0.05) ultimate pH and cooking loss than the meat from the non-supplemented goats. Acacia karroo supplemented goats produced higher (p<0.05) $b^*$ (yellowness) value, but supplementation had no significant effect on $L^*$ (lightness) and $a^*$ (redness) of the meat. Therefore, A. karroo supplementation improved growth performance and the quality of meat from goats.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2005년도 제36차 추계 학술발표대회
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• pp.131-135
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• 2005

In general, the application of HP contributes to improvement of functionalities of meat protein. In the current study, HP allowed the lower thermal processing of restructured meat product. Low thermal processing allowed fresh-like meat color which is one of problems in hot-set restructuring, while they showed slight discolorization induced by HP. In addition, HP processing combined with thermal processing could be achieved the palatable binding strength in restructured meat product. The addition of non-meat protein had an effect in binding strength. However, they showed no effect on water binding properties at 200 MPa, especially in milk proteins such as casein and whey protein. This is probably due to protein aggregation or to increase in surface hydrophobicity under HP. This result indicates that the application of HP on meat restructuring is more significant than the addition of binders. Therefore, the application of HP has apotential benefit in restructured meat product, and further investigations are needed.

• 한국축산식품학회지
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• 제36권1호
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• pp.84-89
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• 2016

The objective of this study was to compare carcass composition and meat quality traits in the longissimus dorsi and biceps femoris muscles in the Hyla, Champagne and Tianfu Black rabbit breeds. Tianfu Black rabbits had the heaviest head, skin, thoracic viscera and commercial carcass percentage (p<0.05). In addition, Tianfu Black had the highest pH_{0 h} value, followed by the Champagne and Hyla breeds (p<0.01) in the longissimus dorsi and biceps femoris muscles. Tianfu Black had a higher a* (0 h and 24 h) than the other two breeds in both longissimus dorsi and biceps femoris muscles (p<0.05). The Hyla, Champagne, and Tianfu Black breeds showed a similar pattern of differences for meat quality traits (pH, L*, a* and b*) measured in fresh meat (0 h) and meat stored for 24 h. Hyla had the highest IMF values of the three breeds (p<0.01). The lower intramuscular fat of Tianfu Black and Champagne rabbits gives them an advantage over Hyla rabbits among most consumers seeking lean rabbit meat.

• Asian-Australasian Journal of Animal Sciences
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• 제20권8호
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• pp.1278-1284
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• 2007

Changes in the concentrations of biogenic amines (BAs) in fresh beef, pork, and chicken breast and leg were investigated during storage, and the relationship between the content of volatile basic nitrogen (VBN) and BAs was evaluated. As the storage period increased, the levels of putrescine (PUT), cadaverine (CAD) and tyramine (TYM) increased in all the meat samples, except for TYM in beef (p<0.001). The level of BAs in beef, pork and chicken changed but the extent of these changes was different among the kinds of BAs and meats. Measurement of the VBN content was confirmed as a good index for interpreting the specific BAs content in general, such as PUT, CAD, and TYM, as well as evaluating a meat's freshness during storage. However, the kinds of BAs which can be predicted from the VBN content varied in different meats (p<0.05).

• 한국축산식품학회지
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• 제32권3호
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• pp.293-300
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• 2012

This study investigated the effects of a low-voltage ohmic heating process (2.5 and 3.8 V/cm) on the thawing characteristics and NaCl diffusion of pork. The thawing rate of pork was dependent on the applied voltages and brine salinities, and few differences were obtained in pork quality parameters (color, water-holding capacity, and shear force) regarding the different treatments. The NaCl concentration of pork after ohmic thawing was higher than that following brine-immersion thawing, however, the NaCl diffusion did not differ from when fresh meat was immersed in brine. For application of the ohmic process in fresh pork, various ohmic pulses were generated in order to prevent the meat from overheating, and the results indicated that the ohmic process was a better way to enhance NaCl diffusion compared with immersing pork at high temperature. Although the mechanisms involved in NaCl diffusion at low-voltage electric field strength were unclear, the present study demonstrated that the ohmic process has a potential benefit in the application of meat processing.