• Asian-Australasian Journal of Animal Sciences
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• v.31 no.11
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• pp.1807-1817
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• 2018

Objective: This study aimed at investigating white striping (WS) and wooden breast (WB) cases in breast meat collected from commercial broilers. Methods: A total of 183 breast samples were collected from male Ross 308 broilers slaughtered at the age of 6 weeks (n = 100) and 7 weeks (n = 83). The breasts were subjected to meat defect inspection, meat quality determination and histology evaluation. Results: Of 183, 4 breasts from 6-week-old broilers were classified as non-defective while the others exhibited the WS lesion. Among the 6-week-old birds, the defective samples from the medium size birds (carcass weight ${\leq}2.5kg$) showed mild to moderate WS degree with no altered meat quality. Some of the breasts from the 6-week-old birds with carcass weight above 2.5 kg exhibited WB in accompanied with the WS condition. Besides of a reduction of protein content, increases in collagen matter and pH values in the defective samples (p<0.05), no other impaired quality indices were detected within this group. All 7-week-old broilers yielded carcasses weighing above 2.5 kg and showed abnormal characteristics with progressive severity. The breasts affected with severe WS and WB showed the greatest cook loss, hardness, springiness and chewiness (p<0.05). Development of WB induced significantly increased drip loss in the samples (p<0.05). Histology indicated necrotic events in the defective myofibers. Based on logistic regression, increasing percent breast weight by one unit enhanced the chance of WS and WB development with advanced severity by 50.9% and 61.0%, respectively. Delayed slaughter age from 6 to 7 weeks increased the likelihood of obtaining increased WS severity by 56.3%. Conclusion: Cases of WS and WB defects in Southeast Asia have been revealed. Despite few cases of the severe WS and WB, such abnormal conditions significantly impaired technological properties and nutritional quality of broiler breasts.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.544-548
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• 1997

Effects of four kinds of phosphate complex on the water holding capacity(W.H.C) and protein solubility of yellow-corvenia(Pseudosciance manchurica) and hair tail(Trichurus lepturns) meat paste were investigated. The formulations of four kinds of phosphate complex employed to this experiment were made by mixing several phosphates such as sodium polyphosphate, sodium pyro-phosphate, sodium acid pyro-phosphate, potassium pyro-phosphate, sodium tetra meta-phosphate, sodium ultra meta-phosphate and sodium hexa meta-phosphate, and monoglyceride at different mixture ratios. Among the four kinds of phosphate complex, phosphate B complex which was formulated by mixing sodium poly-phosphate 50%, sodium pyro-phosphate 20%, sodium tetra meta-phosphate 20%, sodium acid pyrophosphate 5% and sodium ultra meta-phosphate 5% was most effective on enhancing the W.H.C and protein solubility of yellow corvenia meat paste, and in case of hair tail meat paste, phosphate C complex which was formulated by mixing sodium poly-phosphate 40%, sodium pyro-phosphate 30%, potassium pyro-phosphate 15%, sodium tetra meta-phosphate 10%, and sodium hexa meta-phosphate 5% was more effective than other phosphate complex, and their optimum addition level was 0.4% respectively in weight of fish meat paste. Texture characteristics such as hardness, cohesiveness, and springiness value of Kamaboko(fish meat paste product) were evaluated as best when 0.3% of phosphate B complex was added. The optimum cooking condition of Kamaboko to get good texture was heating for 45 minutes at 85$^{\circ}C$.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.98-105
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• 2006

This study was performed to investigate the product characteristics of meat products sold in Korean markets and determine if these products meet the comsumer demands. The total nineteen meat produce were evaluated the physico-chemical, textural properties, and microbial counts of total bacteria and Enterobacteriaceae. pH values were ranged from 5.46 to 6.69, moisture $47.6{\sim}65.3%,\;fat\;14.2{\sim}34.7%,\;and\;9{\sim}20%$ and the pH values of ham products were higher than those of sausages. Purge loss(%) and expressible moisture(%) were ranged $2.40{\sim}7.44\;and\;6.10{\sim}21.2%$ respectively. Varied hunter color values (Lightness $59.6{\sim}75.7$, Redness $11.6{\sim}21.1$, Yellowness $2.30{\sim}l1.4$) were observed. Texture profile analysis values were observed and Frank A sausages made with chicken had highest fracturability, hardness and springiness, whereas loin ham and beershinken had highest cohesiveness, gumminess and chewiness. Most meat products had the total microbial counts of less than 3 log CFU/g and Enterbacteriaceae were not detected (< 2 log CFU/g) in this study. These data suggested that the meat products sold in Korean market were various and relatively safe. In addition, well-being meat products, such as low-fat, salt and containing functional ingredient, should be developed to meet the consumer needs these days.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.343-348
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• 2006

The effect of Pleurotus eryngii and meat particle size on properties of sausage quality was investigated. Pleurotus eryngii and meat were processed and combined in the following three ways: T1 (minced Pleurotus eryngii+emulsified meat), T2 (chopped Pleurotus eryngii+emulsified meat) and T3 (chopped Pleurotus eryngii+chopped meat). The pH values of sausages showed T1 to be significantly higher (p<0.05) than T2 and T3. The shear force values showed no significant difference between treatments. T2 and T3 had significantly higher hardness values (p<0.05) than T1. With regard to color, the lightness and whiteness of sausage were significantly higher (p<0.05) for T1 and T2 than for T3. No significant differences between treatments were found regarding redness and yellowness. Panels rated T2 and T3 significantly higher (p<0.05) for aroma and flavor than T1. T2 was rated significantly juicier (p<0.05) than T1, T2 and T3 were rated significantly higher (p<0.05) for overall acceptability than T1.

• Food Science of Animal Resources
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• v.22 no.3
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• pp.218-221
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• 2002

A total of 40 domestic-fed imported beef cattle were used to determine meat quality traits. Sirloin was taken from each 10 of Hereford, Angus, Hurray Grey(MG), Cross breed(Hereford$\times$Angus) and objective and subjective meat quality were assessed after a 7 days ageing(0$\pm$1$\^{C}$). Results showed that ultimate pH and fat hardness was not affected by breeds. MG showed a higher water holding capacity and consequently a lower cooking loss(%) than the other breeds(p<0.05). Angus sirloin was shown to be the toughest meat(assessed by WB-shear force), Hereford and MG resulted in the most tender meat(p<0.05). Objective meat color and sensory properties did not differ between the breeds. The current study indicated that the breeds had a similar characteristics in meat quality. However, further research on consumer preference including Hanwoo needs to be undertaken.

• Journal of Life Science
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• v.26 no.8
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• pp.955-962
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• 2016

Fish-meat gel is an intermediate product used in a variety of surimi-based seafood. One of the most-used raw materials of fish-meat gel is Alaska Pollock due to its high-quality meat in terms of gel strength and texture. However, increasing demand for fish-meat gel, along with overexploitation of the wild catch Alaska Pollock, has put the industry in need of low-cost sustainable alternative sources for fish-meat gel. Pagrus major (PM) is a widely aquacultured fish known for having white meat that is low in fat. The current study compares the quality of fish-meat gel prepared from aquacultured PM to that of high and mid-grade Alaska Pollock fish-meat gel. Gels were compared in terms of gel strength, texture, color, and protein pattern. Results indicated that fish-meat gels prepared from PM were superior to Alaska Pollock fish-meat gels with regard to gel strength, hardness, springiness, chewiness, cutting strength, and breaking force. In addition, although not matching in quality, PM exhibited a cohesiveness, whiteness, and expressible moisture content comparable to Alaska Pollock of both grades. Protein pattern analysis also showed that PM and Alaska Pollock fish-meat gels had similar protein profiles before and after gel preparation. Therefore, P. major is suggested as a potential substitute for Alaska Pollock in fish-meat gel production.

• Korean Journal of Food Science and Technology
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• v.17 no.4
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• pp.253-257
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• 1985

Effects of four kinds of phosphate complex on the water holding capacity (W.H.C) and protein solubility of yellow-corvenia (Pseudosciance manchurica) and hair tail (Tichurus lepturus) meat paste were investigated. The formulations of four kinds of phosphate complex employed to this experiment were made by mixing several phosphates such as sodium polyphosphate, sodium pyro-phosphate, sodium acid pyro-phosphate, potassium pyro-phosphate, sodium tetra meta-phosphate, sodium ultra meta-phosphate and sodium hexa meta-phosphate, and monoglyceride at different mixture ratios. Among the four kinds of phosphate complex, phosphate B complex which was formulated by mixing sodium poly-phosphate 50%, sodium pyrophosphate 20%, sodium tetra meta-phosphate 20%, sodium acid pyrophosphate 5% and sodium ultra meta-phosphate 5% was most effective on enhancing the W.H.C and protein solubility of yellow corvenia meat paste, and in case of hair tail meat paste, phosphate C complex which was formulated by mining sodium poly-phosphate 40%, sodium pyro-phosphate 30%, potassium pyro-phosphate 15%, sodium tetra meta-phosphate 10%, and sodium hexa meta-phosphate 5% was more effective than other phosphate complex, and their optimum addition level was 0.4% respectively in weight of fish meat paste. Texture characteristics such as hardness, cohesiveness, and springiness value of Kamaboko (fish meat paste product) were evaluated as best when 0.3% of phosphate B complex was added. The optimum cooking condition of Kamaboko to get good texture was heating for 45 mimutes at $85^{\circ}C$.

• Food Science of Animal Resources
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• v.42 no.1
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• pp.73-83
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• 2022

The aim of this study is to determine the effects of using emulsion manufactured with soybeans (ES) to substitute chicken breast in Vienna sausages. Four types of Vienna sausages (S1: 10% ES and 50% chicken, S2: 20% ES and 40% chicken, S3: 30% ES and 30% chicken, and S4: 40% ES and 20% chicken) for this study were made. The pH, color, proximate composition, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), microphotographs, cooking yields, and texture profile analysis of sausages were examined. The pH value of uncooked and cooked sausages increased significantly with increasing ES content (p<0.05). The crude protein contents of S2, S3, and S4 were significantly higher than that of the control (p<0.05). Furthermore, the SDS-PAGE results showed that α-conglycinin, β-conglycinin, and the acidic subunit of glycinin all increased with increasing ES content. Microphotographs revealed that increasing the ES content decreased the size of fat globules. The cooking yields of samples increased significantly with increasing ES content (p<0.05). The hardness values of ES treated samples were significantly lower than that of the control (p<0.05). Therefore, 30% substitute of chicken breast with ES can improve the quality and structure of Vienna sausage, without inducing critical defects.

• Korean Journal of Poultry Science
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• v.44 no.2
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• pp.135-141
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• 2017

This study was carried out to investigate physical properties of chicken emulsion sausage containing various amount of buckwheat powder. The fat content and apparent viscosity were observed gradually raised with level of buckwheat powder. The buckwheat powder contents influenced to improvement of emulsion stability. Increasing of buckwheat powder contents induced statistically decreasing of cooking loss and increasing of moisture contents of cooked sausage. However, hardness of cooked sausage was increased with level of buckwheat powder, it was due to gelatinization between protein and starch. In this study, it was suggested that addition of buckwheat powder contained higher dietary fiber changed physical properties of meat products.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.683-691
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• 2014

The effects of sucrose stearate at various concentrations (0.1%, 0.2%, and 0.3%, w/v) on the physico-chemical characteristics of ready-to-eat (RTE) Samgyetang were investigated during storage at $25^{\circ}C$ for 12 mon. Over the storage duration, the addition of sucrose stearate had no significant effects on the proximate composition of Samgyetang, including meat, broth, and porridge, or the hardness and spreadability of the porridge, although it resulted in significantly higher CIE $L^*$ values for the porridge. The CIE $L^*$ values of Samgyetang porridge with added sucrose stearate increased until 9 mon, while the control decreased until 6 mon, and the values for both changed insignificantly thereafter. The breast meat of Samgyetang treated with sucrose stearate showed higher percentages of polyunsaturated fatty acid after 3 mon and lower percentages of monounsaturated fatty acid after 6 mon compared to the control (p<0.05), while no significant differences were observed with the different sucrose stearate concentrations (p>0.05). The overall sensory acceptability scores were higher at sucrose stearate concentrations of 0.2% or 0.3% after 6 mon and at 0.1% after 9 mon compared to those of the control.