• Food Science of Animal Resources
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• v.28 no.2
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• pp.171-180
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• 2008

This study was conducted to investigate the meat quality characteristics of pork loin in 3 crossbred groups (30 pigs/group). The crossbreeds were LY female${\times}$D male, Y female${\times}$B male and L female${\times}$B male (L: Landrace, Y: Yorkshire, B: Berkshire, D: Duroc). Pork loins were collected from animals ($110{\times}120kg$ body weight) slaughtered in a commercial slaughter house and stored at $-3^{\circ}C$. Samples were analyzed for general composition, physico-chemical properties, meat and fat color, texture characteristics, sensory evaluation and fatty acid composition at 24 hrs postmortem, and TBARS (Thiobarbituric Acid Reactive Substances) values were determined at various storage times. The LYD pigs showed a higher back fat thickness than the YB and LB pigs. There were no significant differences in intramuscular fat, intermuscular fat, subcutaneous fat and springiness among the 3 crossbreeds. In addition, there were no significant differences in general composition, pH, drip loss, cooking loss and cooked sensory evaluation among the 3 crossbreeds (p>0.05). The shear force value of LB pork was significantly lower than other crossbreeds (p<0.05). Total heme pigment was significantly higher in YB pork compared to LYD and LB pork (p<0.05). The TBARS value of YB pork was significantly lower than that of LYD pork, except after the I day of storage (p>0.05). TBARS values increased significantly during storage for all three crossbreeds. The lightness (CIE L) of YB pork was significantly lower, while the redness (CIE a) was significantly higher in YB pork relative to the other crossbreeds. With regard to textural properties, the hardness and adhesiveness values were significantly lower in YB pork compared to LB pork. In fresh meat, the color of YB pork was significantly higher than the other breeds (p<0.05). The content of myristic acid (C14:0) was significantly lower, while the content of arachidonic acid (C20:4) was significantly higher in LB pork (p<0.05). These results show that the YB breed has the highest quality meat of the three crossbreeds.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.70-77
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• 2006

This study was carried out to evaluate the quality characteristics on the two different muscles (Loin; T1, Ham; T2) from the Cervus elaphus andadensis (Elk deer). The water content and shear force of T1 were lower than that of T2. The protein content and water holding capacity were lower in T2 compared to the T1. In meat color, $L^*,\;a^*\;and\;b^*$ values were not different between T1 and T2. In the texture properties, there were significantly (p<0.05) differences in hardness, adhesiveness, gumminess and brittleness, but cohesiveness and springiness were not different significantly (p<0.05). In fatty acid analysis, myristic acid and linoleic acid of T2 were high (p<0.05) as 5.06 and 10.37% respectively, while palmitoleic acid of T1 were significantly (p<0.05) higher than that of T2. SFA and UFA were not different between the T1 and T2, although EFA of T1 was significantly (p<0.05) higher than that of T2. In sensory evaluation, acceptability of T2 in fresh meat showed the slightly high, but that of T2 in cooked meat was slightly low score. All samples were not significantly different in overall acceptability.

• Food Science of Animal Resources
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• v.23 no.2
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• pp.115-121
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• 2003

The pork quality was determined with following treatments. The meat samples were obtained from pigs which had been fed finishing pig diets containing 5% beef tallow(Control), 3% beef tallow and 2% perillar seed oil(T1), 250 ppm vitamin E(a-tocopheryl acetate) in T1(T2), 3% beef tallow and 2% squid viscera oil(T3), 250 ppm vitamin E in T3(T4), 3% beef tallow and 2% CLA(Conjugated linoleic acid, T5). T1 had the lowest sarcomere length, salt solubility and total protein contents among the treatments. Salt solubility and total protein content of T2 and T4 which had been fed diets containing Vit. E were higher than those of T1 and T3 which had not been fed diets without Vit. E. pH and water holding capacity(WHC) values of control were higher than those of T1, T3 and T5, while WHC of T2 and T4 was higher than those of T1, T3 and T5. The hunter L value of meat and a value of fat showed higher in T5 than those in control, T, T3. The adhesiveness of T3 and the springiness of T5 in cooked meat showed higher level than other treatments.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.210-217
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• 2005

This study was designed to evaluate the quality comparison of emulsion-type sausages made from different Rhus verniciflua Stokes (RVS) sources. The pigs were fed a supplemented concentrate diet with a RVS supplement of $4\%$ feed for 5 weeks before slaughter. The RVS extract was prepared from 100g of RVS sawdust and 1L of distilled water for 48 hours. Emulsion-type sausages were made using lean meat or dietary RVS han1 lean $(51.07\%)$, ice water or RVS extract $(19.63\%)$, back fat $(26.60\%)$ and other additives $(2.70\%)$. The treated sausages were divided into non-dietary meat with water (T1, Control), dietary RVS meat with water (T2), non-dietary meat with RVS extract (T3), and dietary meat with RVS extract (T4). The crude fat was significantly lower (p<0.05) in dietary RVS meat-added sausages (T2, T4) than in control sausage (T1). The lightness ($L^{\ast}$) and redness ($a^{\ast}$) were significantly lower (p<0.05) in RVS extract-added sausages (T3, T4) during refrigerated storage. The $a^{\ast}$ value was higher (p<0.05) in T2 than in the other treatments. The VBN and TBARS values were significantly lower in RVS extract-added sausages (T3, T4) during refrigerated storage. The hardness, adhesiveness, gumminess, and chewiness were significantly lower (p<0.05) in T2 than in the other treatments. This results showed that feeding of RVS in diet and/or RVS extract had a significant impact on the quality of emulsion-type sausage. The RVS extract-added emulsion-type sausages (T3, T4) showed dark and reddish color although they were more effective in delaying the protein deterioration and lipid oxidation. Consequently, the sausage prepared from pigs fed $4\%$ RVS with water (T2) was more effective in increasing the $a^{\ast}$ value, textural properties, and delaying the protein deterioration, lipid oxidation than that without RVS in diet.

• Food Science and Preservation
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• v.16 no.4
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• pp.534-540
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• 2009

To decrease human intake of animal fats, changes in the physicochemical characteristics of pork loins prepared by different cooking methods (boiling, steaming, baking, and frying) were investigated. The moisture content of the cooked meat decreased with all methods, and the crude lipid content decreased with all methods except frying. The cooking loss and the moisture drain rate of the cooked meats were greatest during frying, whereas the lipid drain rate was greatest with steaming. The pH value increased during all cooking processes tested. The acid value and refraction index of meat fat markedly increased by steaming and frying, respectively. The hardness, gumminess, chewiness, and cohesiveness of the meat increased notably during frying. The springiness decreased by both boiling and steaming, but rarely by baking or frying. The CIE $L^{\ast}$ (lightness) value markedly increased by both boiling and steaming, and the CIE $a^{\ast}$ (redness) value decreased notably during both boiling and steaming. The CIE $b^{\ast}$ (yellowness) value increased by both baking and frying, but usually did not increase with either boiling or steaming. The composition of fatty acids was not significantly affected by any cooking methods except frying.

• Korean Journal of Poultry Science
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• v.41 no.3
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• pp.181-189
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• 2014

This study was conducted to investigate the effect of chicken skin and pork backfat on quality of Dakgalbi-taste chicken sausage as fat sources. The sausages were manufactured with 100% chicken breast without fat sources, 85% chicken breast meat with 15% chicken skin or 85% chicken breast meat with 15% pork backfat, respectively. Batters for production of chicken sausage were mixed with 5% Dakgalbi sauce and 4.92% ingredients (meat and lipid basis) for 20 min and then stuffed into casing. All cooked sausages were vacuum-packaged and stored at $4^{\circ}C$ for 14 days. Moisture and crude protein contents were higher in the control, and crude lipid content was higher in chicken sausage with pork backfat (p<0.05). Unsaturated fatty acids content and monounsaturated fatty acids/saturated fatty acids ratio of sausage with pork backfat were lower than those of control and sausage with chicken skin (p<0.05), which were influenced by fatty acids compositions of fat sources. The chicken sausage with pork backfat showed a lower hardness and chewiness, and higher springiness measured by food texture analyzer. The sausage with pork backfat had a high level of water holding capacity (WHC) during storage (p<0.05). In conclusion, Dakgalbi-taste chicken sausage containing chicken skin had higher unsaturated fatty acid compositions, but showed lower textural quality compared with that containing pork backfat.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.14-25
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• 2018

Chemical compositions, trypsin inhibitory activity, and gelling properties of albumen from duck egg during salting of 30 days were studied. As the salting time increased, moisture content decreased, the salt content and surface hydrophobicity increased (p<0.05). Trypsin inhibitory activity and specific activity were continuously decreased throughout the salting time of 30 days (p<0.05). This coincided with the decrease in band intensity of inhibitor with molecular weight of 44 kDa as examined by inhibitory activity staining. Nevertheless, no differences in protein patterns were observed in albumen during the salting of 30 days. Based on texture profile analysis, hardness, springiness, gumminess, chewiness, and resilience of albumen gel decreased with increasing salting time. Conversely, salted albumen gels exhibited higher cohesiveness and adhesiveness, compared to those of fresh albumen. Scanning electron microscopic study revealed that gel of salted albumen showed the larger voids and less compactness. In general, salting lowered trypsin inhibitory activity and gelling property of albumen from duck egg to some extent. Nevertheless, the salted albumen with the remaining inhibitor could be an alternative additive for surimi or other meat products to prevent proteolysis.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.4
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• pp.585-590
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• 2002

The effects of a high level of sucrose on the moisture content, water activity, protein denaturation and sensory properties in Chinese-style pork jerky were investigated. The pork jerky with different levels (0, 12, 15, 18 and 21%) of sucrose was prepared. Fifteen frozen boneless pork legs from different animals were used in this trial. Sucrose is a non-reducing disaccharides and would not undergo non-enzymatic browning. Some studies pointed out that sucrose might be hydrolyzed during freezing, dehydration and storage into glucose and fructose, and cause non-enzymatic browning in meat products. The results showed that moisture content and water activity of pork jerky decreased with increase of the level of sucrose. At the same time, shear value was increased due to the reduced moisture content and water activity by osmotic dehydration. However, a higher level of sucrose had a significantly negative effect on protein solubility and extractability of myosin heavy chain of pork jerky due to non-enzymatic browning. From the results of sensory panel tests, the pork jerky with 21% of sucrose seems to be more acceptable by the panelists in hardness, sweetness and overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.5
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• pp.404-404
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• 2000

In order to investigate the possibility of low fat meat products, beef patties were prepared with gumssuch as carrageenan, methyl cellulose, and xanthan gum. The quality characteristics of beef patties were examined. Moisture contents of raw and cooked patties of control were lower than those of patties containing gums. and fat content was higher than those of containing gums. There was no significant difference in the protein contents of patties. In case of L-value(lightness) of raw patty, the control was higher than those patties containing gums. a- ( redness) and b-value(yellowness) among patties were not significantly different. Cooking yield, fat retention, and water holding capacity of beef patties containing gums were higher than control beef patty, but salt soluble protein and gel strength were not significantly different. Significant difference did not exist among beef patties in hardness, but the chewiness and gumminess of patties containing gums were higher than control. In case of sensory evaluation, there was no significant difference among patties in aroma and palatability. Texture of control was higher than patties containing gums, and juiciness of control was higher than patties containing carrageenan.

• Food Science of Animal Resources
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• v.35 no.3
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• pp.307-314
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• 2015

In this study, we evaluated the effects of dietary fiber extracted from Algelica keiskei Koidz on the chemical composition, cooking characteristics, and sensory properties of chicken patties. The chicken patties with Algelica keiskei Koidz dietary fiber had significantly higher moisture and ash content, and yellowness than the control sample (p<0.05). Energy value, cooking loss, reduction in diameter, reduction in thickness, lightness, redness, hardness, cohesiveness, gumminess, and chewiness of the control samples was significantly higher than chicken patties with Algelica keiskei Koidz dietary fiber (p<0.05). The sensory evaluation indicated that the greatest overall acceptability in chicken patties was achieved at Algelica keiskei Koidz dietary fiber levels of 1% and 2%. Chicken patties supplemented with 2% Algelica keiskei Koidz dietary fiber had improved quality characteristics.