• 한국축산식품학회지
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• 제44권1호
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• pp.39-50
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• 2024

The projected growth of global meat production over the next decade is attributed to rising income levels and population expansion. One potentially more pragmatic approach to mitigating the adverse externalities associated with meat production involves implementing alterations to the production process, such as transitioning to cultured meat, hybrid cultured meat, and meat alternatives. Cultured meat (CM) is derived from animal stem cells and undergoes a growth and division process that closely resembles the natural in vivo cellular development. CM is emerging as a widely embraced substitute for traditional protein sources, with the potential to alleviate the future strain on animalderived meat production. To date, the primary emphasis of cultured meat research and production has predominantly been around the ecological advantages and ethical considerations pertaining to animal welfare. However, there exists substantial study potential in exploring consumer preferences with respect to the texture, color, cuts, and sustainable methodologies associated with cultured meat. The potential augmentation of cultured meat's acceptance could be facilitated through the advancement of a wider range of cuts to mimic real muscle fibers. This review examines the prospective commercial trends of hybrid cultured meat. Subsequently, the present state of research pertaining to the advancement of scaffolding, coloration, and muscle fiber development in hybrid cultured meat, encompassing plant-based alternatives designed to emulate authentic meat, has been deliberated. However, this discussion highlights the obstacles that have arisen in current procedures and proposes future research directions for the development of sustainable cultured meat and meat alternatives, such as plant-based meat production.

• 축산식품과학과 산업
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• 제10권1호
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• pp.44-53
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• 2021

• 한국축산식품학회지
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• 제44권2호
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• pp.284-298
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• 2024

Restructured meat (RM) products are gaining importance as an essential component of the meat industry due to consumers' interest in health benefits. RM products imply the binding or holding of meat, meat by-products, and vegetable proteins together to form a meat product with meat's sensory and textural properties. RM products provide consumers with diversified preferences like the intake of low salt, low fat, antioxidants, and high dietary fiber in meat products. From the point of environmental sustainability, RM may aid in combining underutilized products and low-valued meat by adequately utilizing them instead of dumping them as waste material. RM processing technique might also help develop diversified and new hybrid meat products. It is crucial to have more knowledge on the quality issues, selection of binding agents, their optimum proportion, and finally, the ideal processing techniques. It is observed in this study that the most crucial feature of RM could be its healthy products with reduced fat content, which aligns with the preferences of health-conscious consumers who seek low-fat, low-salt, high-fiber options with minimal synthetic additives. This review briefly overviews RM and the factors affecting the quality and shelf life. Moreover, it discusses the recent studies on binding agents in processing RM products. Nonetheless, the recent advancements in processing and market scenarios have been summarized to better understand future research needs. The purpose of this review was to bring light to the ways of sustainable and economical food production.

• 한국가금학회지
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• 제30권3호
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• pp.211-217
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• 2003

본 실험은 유황을 육용 교잡계에 급여하여 성장능력, 계육의 물리$.$화학적인 성상, 항체가, 관능검사에 미치는 영향을 구명하고자 실행하였다. 8주령 교잡 육용계를 케이지에 암수 1:1의 비율로 처리구당 4반복으로 반복당 18수씩 총 288수를 배치하여 3주간 사양실험을 실행하였다. 유황은 황 함유량이 45%제재로서 0, 1.0, 2.0, 4.0%를 시판용 사료에 첨가하여 급여하였다. 증체량, 사료섭취량, 사료요구율은 주간별로 측정하여 계산하였으며, 실험 종료시에 계육의 일반성분, 물리$.$화학적인 성상, 백신항체가, 관능검사를 실행하였다. 유황 급여구에서 증체량, 사료섭취량, 사료요구율은 대조구와 통계적인 차이가 없었지만 복강지방은 대조구에 비하여 증대되는 경향을 보였다. 가슴육의 지방함량은 유황급여구가 대조구에 비하여 매우 낮았으며(P＜0.05), 적색도가 높아지는 경향을 나타냈다. 조리감량은 유황 급여구에서 대조구에 비하여 현저하게 낮았으며(P<0.05), 조직감 특성중 응집성, 탄력성 및 검성은 증가하는 경향을 나타냈다. 관능평가 결과 유황을 첨가함에 따라 다즙성은 증가하고, 기름이 있는 입촉감은 감소하는 경향을 보여(P<0.05) 유황 첨가가 닭고기의 수용도에 좋은 영향을 주는데 기여하였으며, 씹힘성은 유황 첨가수준 2%에서 가장 연한 것으로 나타났으며(P＜0.01) 닭고기에 대한 전체적인 수용도는 유황 2% 첨가구에서 통계적인 차이를 보였으므로 가장 좋은 것으로 평가되었다. 유황의 급여로 혈액의 AST, ALT, BUN은 대조구와 차이가 없었다.

• Animal Bioscience
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• 제36권1호
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• pp.84-97
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• 2023

Objective: One hundred hybrid male ducks (Mojosari×Alabio) were used to examine the efficacy of chicory supplementation as nutritional feed manipulation on production performance, and blood lipid profile of hybrid ducks. Methods: The ducks were tagged, weighed, and then allotted randomly to one of the four treatment diets using a completely randomized design. The experimental diets were: i) P0 (100% basal diets+0% chicory as control), ii) P1 (95% basal diets+5% chicory), iii) P2 (90% basal diets+10% chicory) and iv) P3 (85% basal diets+15% chicory). For each treatment group, there were 5 replicates of 5 birds each. All experimental diets were isonitrogenous and isocaloric using locally available ingredients. Results: Hybrid ducks with fed diets supplemented fresh chicory (5%, 10%, and 15%) showed increased feed intake and body weight gain, as well as feed conversion ratio to be smaller than those ducks fed diets without chicory supplementation (control). The ducks fed 10% chicory supplementation contained significantly (p<0.05) lower ash and higher organic matter contents of meat than those ducks fed other diets. The ducks fed 15% chicory supplementation showed the lowest crude protein and cholesterol content of meat among the treatment diets. Ducks fed chicory supplementation showed lower (p<0.05) blood cholesterol and triglyceride levels than those ducks fed without chicory supplementation, while dietary interventions had no major (p>0.05) influence on low-density lipoprotein and high-density lipoprotein levels in duck blood. Conclusion: In this study, 10% chicory supplementation showed the best results characterized by an increase in growth performance, carcass quality, small intestinal histomorphology, and lower cholesterol levels of meat.

• 농업과학연구
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• 제26권2호
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• pp.33-38
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• 1999

재래산양의 유전자원 보존과 유전적 개량을 위하여 재래산양과 수입산양의 genomic DNA의 유전적 다형을 분석하기 위하여 수행되었으며 재래산양과 수입산양의 유전적 판별 분석은 RAPD 기법을 이용하였으며 공시품종은 재래산양 30두, 재래산양 교잡종 10두, 수입산양 10두를 이용하였다. 재래 산양육과 수입 산양육의 판별을 위한 시료는 재래 산양육 10두와 수입 산양육 10두를 이용하였다. 이들로부터 얻어진 결과를 요약하면 다음과 같다. 1. 재래산양, 수입산양 및 재래산양 교잡종으로부터 추출된 genomic DNA는 전기영동에 의해 약 23kb 크기의 DNA을 얻을 수 있었으며 UV spectrophotometer를 이용하여 흡광도 A 260과 A 280의 비율로 측정한 결과, 그 비율이 1.75~2.10의 범위로 순도는 비교적 양호한 결과를 얻었다. 2. 순수 재래산양의 유전자원의 보존을 위한 재래산양의 유전자 감식여부를 탐색하기 위하여 약 110 여종의 random primer를 이용한 RAPD 기법에 의하여 재래산양, 수입산양 및 교잡종의 다형성을 분석한 결과 random primer OPO-19(5'-CAA ACG TCG G-3')를 이용하였을 때 재래산양에서만 396bp에서 band가 나타났으며 수입산양과 교잡종에서는 band가 나타나지 않았다. 3. 또한, 재래 산양육과 수입 산양육의 유전적인 차이를 구명하기 위하니 RAPD 기법에 의한 genomic DNA의 다형성 분석에 있어서도 random primer OPO-19(5'-CAA ACG TCG G-3')를 사용하였을 때 396bp에서 재래 산양육에서는 band가 나타났지만, 수입 산양육에서는 band가 나타나지 않았다.

• 실내환경 및 냄새 학회지
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• 제17권4호
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• pp.372-380
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• 2018

To abate the problem of odor from restaurants, a hybrid adsorbent consisting of organic and inorganic materials was developed and evaluated using acetaldehyde as a model compound was deveioped and evaluated. Powders of activated carbon, bentonite, and calcium hydroxide were mixed and calcinated to form adsorbent structure. The surface area of the hybrid adsorbent was smaller than that of high-quality activated carbon, but its microscopic image showed that contours and pores were developed on its surface. To determine its adsorption capacity, both batch isotherm and continuous flow column experiments were performed, and these results were compared with those using commercially available activated carbon. The isotherm tests showed that the hybrid adsorbent had a capacity 40 times higher than that of the activated carbon. In addition, the column experiments revealed that breakthrough time of the hybrid adsorbent was 2.5 times longer than that of the activated carbon. These experimental results were fitted to numerical simulations by using a homogeneous surface diffusion model (HSDM); the model estimated that the hybrid adsorbent might be able to remove acetaldehyde at a concentration of 40 ppm for a 5-month period. Since various odor compounds are commonly emitted as a mixture when meat is barbecued, it is necessary to conduct a series of experiments and HSDM simulations under various conditions to obtain design parameters for a full-scale device using the hybrid adsorbent.

• Asian-Australasian Journal of Animal Sciences
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• 제13권10호
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• pp.1482-1498
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• 2000

This paper reviews the meat-type chicken breeding with local breeds in China. The quality chickens are defined as purebred final products of local breeds, and semi-quality chickens as crossbreds of local breeds with specialized broiler (sire or dam) lines from western breeding organizations. The present status of the chicken production and the market in China, in comparison with the western countries, is reviewed, indicating that there is large market demand for (semi-) quality chickens in the present and future China. Breeding for (semi-) quality chickens emphasizes the sensory quality of chicken meat. The present status of breeding for (semi-) quality chickens with the local breeds is illustrated, including breeding goals and the existing breeding programs. The potential role of local breeds in breeding programs in China is discussed in relation to both providing higher quality (than commercial hybrid broilers) of chicken meat for the local market and meeting the objectives of genetic resource conservation. Besides, further research topics on breeding for (semi-) quality chickens are suggested.

• Asian-Australasian Journal of Animal Sciences
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• 제31권3호
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• pp.421-428
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• 2018

Objective: The aim of this study was to compare carcass traits, meat quality and sensory attributes in two different genotypes of geese according to age and sex. Methods: The experiment was carried out on 160 birds of two genotypes of geese: the Czech Goose (CG) breed and a Eskildsen Schwer (ES) hybrid. One-d-old goslings were divided into four groups according to genotype and sex. Two dates for slaughtering (at 8 and 16 wk of age of goslings) were undertaken. Results: The slaughter weight, cold carcass weight and dressing percentage were affected by all the studied factors, and significant interactions between age, genotype and sex were detected in the slaughter weight (p<0.001) and cold carcass weight (p = 0.004). The pH was not affected by any of studied factors, whereas in terms of meat colour parameters there were observed significant effects of age on $L^*$ and $b^*$ value and a significant effect of sex on $a^*$ value. The meat fat content was higher (p = 0.002) in ES. Higher score for overall acceptance of goose meat was recorded for ES at both ages compared to CG. Conclusion: ES had higher dressing percentage and better sensory attributes, whereas CG exceled in the favourable nutritional value of the meat.

• Asian-Australasian Journal of Animal Sciences
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• 제24권10호
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• pp.1407-1416
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• 2011

The objective of this study was to determine the effect of genotype (slower-growing vs. fast-growing) and production system (access to outdoors vs. indoor) on the growth performance, carcass yield and meat quality (chemical composition, physicochemical and sensory properties) of chickens. The experiment was performed on 1,040 day-old hybrid male chickens of two genotypes. Slower-growing chickens (Hubbard JA957, certified) and fast-growing chickens (Hubbard F15) were fed identical diets until 65 days of age. Both genotypes (each represented by 520 birds) were divided into two subgroups and were raised in pens on litter with outdoor access or in indoor confinement without outdoor access (four replications per subgroup, each of 65 birds). Until day 21, the birds stayed in the indoor facility, in deep-litter pens. The birds could forage on pasture 12 h daily, commencing at three weeks of age. Stocking density was 0.13 $m^2$ floor space per bird in pens on litter, and 0.8 $m^2$ per bird in grassy yards. Compared with fast-growing, slower-growing chickens were significantly lighter (by 17%), had a lower breast and thigh muscle yield and a higher abdominal fat content, but they were characterized by higher survival rates at 65 days, a higher protein content and a lower fat content of breast meat. Outdoor access had no negative effects on the growth performance, muscle yield, the fatty acid profile and oxidative status of meat lipids. The meat of free-range chickens was darker in color, it had a higher protein content and a better water-holding capacity, but it was less juicy than the meat of birds raised indoors.