• Food Science of Animal Resources
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• v.22 no.4
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• pp.337-342
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• 2002

This study was carried out to investigate the feeding effect of by-products such as ginseng loaves(GL) and stem (GS) which had about 8% of crude saponin on pork carcass and meat quality characteristics when they were fed for 40 days. The ginseng leaves and stem were added in feed and the pigs were slaughtered at 10, 20, 30 and 40 days. The chilled carcass weight and trimmed fat contents were higher(86.50 kg) in the pork fed for 40 days. The yields of fore legs were higher in pork fed for 10 days(P<0.05) and there was no different in the yields of the other portion cuts such as shoulder, rib, loin, belly, hind legs and tenderlons. The incidence of percentages for grade A and B decreased as the feeding periods increased up to 40 days. The backfat thickness was lowest in carcasses from pigs fed up to 20 days(P<0.05). The L values were highest in pork fed up to 30 days(50.22) and lowest(46.91) for pork fed 10 days. The incidence of PSE pork was low in pork fed for 20 days when compared to other feeding days. Cooking loss was lowest and water holding capacity(WHC) was highest in pork fed GL and GS stem, respectively. However, the analysis for accumulation contents of saponin and functionality in pork fed GL and GS is needed in the future research.

• Animal Bioscience
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• v.34 no.9
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• pp.1514-1524
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• 2021

Objective: This study investigated the meat quality characteristics, endogenous proteolytic enzymes, collagen content, and myosin heavy chain (MyHC) isoforms of different muscles of Thai native cattle (TNC). Methods: Infraspinatus (IF), Longissimus thoracis (LT), and Supraspinatus (SS) muscles were obtained from two TNC breeds, Kho-Lan (KL, n = 7) and Kho-Isaan (KI, n = 7). The muscle and meat characteristics of TNC breeds and their relationship with MyHC expression were examined. Results: Three MyHC isoforms namely MyHC I, MyHC IIa, and MyHC IIx were detected in the muscles. The KL had higher (p<0.05) MyHC IIx than the KI. The IF muscle had higher (p<0.05) MyHC I compared to other muscles. The LT muscle had the least MyHC I. The LT had higher (p<0.05) MyHC IIx than the IF and SS muscles. The IF presented the least MyHC IIx. The KL had higher (p<0.05) lightness and moisture content and lower crude protein, redness, cooking loss, shear force, and calpastatin than the KI. The glycogen, total collagen, soluble collagen, crude protein, ash contents, and troponin T degradation product of IF and SS were lower (p<0.05) than that of LT. Ether extract in LT was lower (p<0.05) than that of IF and SS. The percentage of MyHC I, MyHC IIa, and MyHC IIx were significantly correlated with muscle and meat characteristics of TNC. Conclusion: These results suggest that the differences in the MyHC isoforms may partly account for the variation in meat quality between breeds and among muscles of TNC.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.12
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• pp.1689-1695
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• 2008

Leptin, the hormone product of the obese gene, is secreted predominately from white adipose tissue and regulates feed intake, energy metabolism and body composition. It has been considered a candidate gene for performance, carcass and meat quality traits in beef cattle. The objective of this study was to identify SNPs in the promoter region of the leptin gene and to evaluate the possible association of the SNP genotypes with carcass and meat quality traits in Korean cattle. We identified a total of 25 SNPs in the promoter region (1,208-3,049 bp upstream from the transcription start site) of the leptin gene, eleven (g.1508C>G, g.1540G>A, g.1545G>A, g.1551C>T, g.1746T>G, g.1798ins(G), g.1932del(T), g.1933del(T), g.1934del(T), g.1993C>T and g.2033C>T) of which have not been reported previously. Their sequences were deposited in GenBank database with accession number DQ202319. Genotyping of the SNPs located at positions g.2418C>G and g.2423G>A within the promoter region was performed by direct sequencing and PCR-SSCP method to investigate the effects of SNP genotypes on carcass and meat quality traits in Korean cattle. The SNP and SSCP genotypes from the two mutations of the leptin promoter were shown to be associated with the BF trait. The average BF value of animals with heterozygous SNP genotype was significantly greater than that of animals with the homozygous SNP genotypes for the g.2418C>G and g.2423G>A SNPs (p<0.05). Analysis of the combined genotype effect in both SNPs showed that animals with the AC SSCP genotype had higher BF value than animals with BB or AA SSCP genotypes (p<0.05). These results suggest that SNP of the leptin promoter region may be useful markers for selection of economic traits in Korean cattle.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.8
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• pp.1128-1135
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• 2011

This study was conducted to investigate the effect of dietary green tea extract (GTE) on the performance, carcass and gastrointestinal tract (gut) traits, caecal coliform bacteria count, and pH and color (CIE $L^*$, $a^*$, and $b^*$) values of the breast muscle in broilers. A total number of 600 day-old broilers (Ross 308) was allocated to three treatments with four replicates containing 50 (25 males and 25 females) birds. The dietary treatments consisted of the basal diet as the control (0GTE) and diets with GTE at 0.1 (0.1GTE) or 0.2 (0.2GTE) g/kg. Body weights and the feed intake of broilers were measured at 1, 21 and 42 days, the feed intake was measured for different periods and the feed conversion ratio was calculated accordingly. At 42 day four birds per replicate were slaughtered for the determination of carcass and organ weights, caecal coliform bacteria count, and also quality of the breast muscle. The dietary GTE increased the body weight, feed efficiency, carcass weight and dressing percentage and decreased caecal coliform bacteria count of broilers (p<0.05). The 0GTE broilers consumed (p<0.01) less feed than the 0.1GTE birds in the entire experimental period. The relative abdominal fat weight and gut length of broilers in the 0.2GTE were tended to be lower (p<0.07) than those in the 0GTE group. The breast meat from 0.1GTE birds had a lower pH value when compared to that from 0GTE birds. The 0.1GTE broilers had lighter breast meat than 0GTE and 0.2GTE birds. The dietary GTE increased $a^*$ and $b^*$ values of the breast meat. Thus this product appeared to have a measurable impact on CIE color values of the breast meat in broilers. The results of the present study may indicate that the improved production results in the group with added GTE are directly connected with physiological mechanisms such as the regulation of the caecal micro-flora.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.69-76
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• 1998

This study was investigated to determine the effect of additives and ionic strength on the functionality of extracted proteins in preblends in order to use less additive in restructured meat products. Preblends contained the combinations of sodium chloride (NaCl; 0, 4.5, 9.0%), sodium tripolyphosphate (STPP; 0, 2.5, 5.0%), and tetrasodium pyrophosphate (PP; 0, 2.44, 4.88%). The pH values increased linearly with increasing STPP and PP concentrations (p<0.01). In the equivalent ionic strengths, PP was more effective than STPP in increasing pH. Phosphate ions were more effective on total extractable protein (used 1 M NaCl buffer) than chloride ion at equivalent ionic strengths. Solubility was decreased by adding NaCl and increasing total extractable proteins. Meat sulfhydryl contents were high with increasing total extractable proteins. When protein extracts were heated at $65^{\circ}C$, 7 min, meat sulfhydryl contents decreased and surface hydrophobicity increased (p<0.01). However, all protein extracts showed no differences in SDS-PAGE pattern. In conclusion, PP is more effective than STPP in order to use less additive but there was no linear relationship between functionnal improvement and ionic strength.

• Korean Journal of Poultry Science
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• v.32 no.3
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• pp.165-170
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• 2005

This experiment was conducted to compare the influences of dietary dried persimmon by-product(DPB) on performance, blood cholesterol and fatty acid composition in broiler chicks. Diets contained 21.5 and $19\%$ CP for the starting and finishing period, respectively. The ME was 3,100kcal/kg in diets for both starter and finisher diets. One hundred sixty chicks were assigned to 4 treatments with 4 replicates at different levels of dried persimmon by-product. Treatments were consisted of 0(control), 1(T1), 3(T2) and $5\%$ (T3) DPB. Body weight gain was higher in treatment groups fed the starter diet but was the lowest in T3 for finishing period. Feed efficiency was not significantly different. In proximate composition, crude fat of chicken meat were increased in diets by addition of DPB than control, but moisture and crude ash was no significantly different. The total cholesterol, HDL, and triglyceride of treatment groups was higher than control. The LDL of control was higher than treatment groups. In fatty acid composition, oleic acid contents of treatment groups were higher than control, whereas stearic, linoleic acid contents lower in meat composition than control. In conclusion, dietary supplementation of DPB at $3\%$ level tended to improve growth performance of broiler chicks.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.122-126
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• 2007

Expenditure on meat and meat products has been increased in Korea due to the increase of income and the change of diet. From raising farm animals to eating the meat, various hazardous elements can make their ways into the meat and meat products. Recently the issues on food safety and hygiene are drawing a lot of attention, and the current system for managing the safety of foods is still needed to be improved. This survey was aimed to monitor the current situation of country-of-origin labels and hygiene for the meat markets at 4 regions Korea. The survey was performed by collecting samples from whole- sale and retail stores in the nation, which were selling beef. The markets were divided into groups as to territory and the size of the market (Large size, Medium size, and Small size). In terms of size distribution, small butcher shops occupied the highest percentage. On the itemized suitability test of unpacked and packed beef, all the market of 4 regions showed good agreements. However, such labels indicating the methods of cooking and storage were not properly posted on the products. Especially for Ho-nam region, corrections are needed. The results of monitoring sanitation conditions for the butcher shops at 4 regions in Korea showed relatively low suitability. Especially, there were serious lack of knowledge about wearing the sanitation clothing, caps, and shoes. The problem with food safety is so complicated that producer, consumer, food manufacturer, the press, the government, and scholar should solve altogether. It is necessary to educate farmers, food handlers, consumers, etc. and provide them with an accurate information and knowledge.

• Korean Journal of Agricultural Science
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• v.25 no.2
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• pp.168-175
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• 1998

To evaluate the storage characteristics of pheasant meat products, contents of aerobic, anaerobic and food poisoning bacteria as well as VBN were measured during storage at various temperatures. 1. During the storage Escherichia coli and food poisoning bacteria including Salmonella, Shigella and Staphylococcus were not detected from any of the pheasant meat products. 2. Total plate counts of aerobic and anaerobic bacteria increased with storage temperature, showing more than $10^6CFU/g$ of most pheasant meat products within 5~10 days of storage at $20^{\circ}C$ and $30^{\circ}C$. However, frank sausage, loin ham, pressed ham and salad showed less than $10^5CFU/g$ in 20~30 days of storage at $20^{\circ}C$. 3. When stored at $10^{\circ}C$, smoked product, electric roasted product and pressed ham showed the bacterial counts of more than $10^4CFU/g$ within 10 days of storage. Frank sausage, loin ham and salad, however, showed less than $10^3CFU/g$ in 10 days of storage at $10^{\circ}C$. 4. VBN contents of smoked product, electric roasted product and frank sausage exceeded edible limit of 20 mg%, showing more than 40 mg% and 80 mg% within 5 days and 10 days, respectively, of storage at $10^{\circ}C$. In contrast, loin ham, pressed ham and salad had the VBN of less than 20 mg% in 10 days of storage at $10^{\circ}C$. In summary, while pheasant meat products in general appear to be prone to microbial growth, loin ham and salad are thought to have a longer storage period than others, showing about 10 days of preservation at $10^{\circ}C$. Products other than loin ham and salad are suggested to be stored frozen or refrigerated at below $10^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.15 no.1
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• pp.1-5
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• 1983

Large quantities of an ascidian, Styela plicata, are harvested annually as the by-product of oyster culture on the south coastal area in Korea. It has been traditionally favored and consumed because of its peculiar taste and flavor. But no study on its taste compounds has been reported. An investigation on the taste compounds of fresh meat and integument of an ascidian has been carried out by a series of analysis of taste compounds including nucleotides, free amino acids, betaine, TMAO, TMA and total creatinine. The most abundant nucleotides in fresh meat were AMP and IMP. Their contents were $1.2\;and\;0.8{\mu}mole/g$, respectively. The contents of nucleotides and their related compounds in integument show similar tendency as in fresh meat but their quantities were very low as compared with those in fresh meat. Seventy two percentage of the total free amino acids in fresh meat was consisted of proline, alanine, glutamic acid, glycine and serine. They occupied also 82% of the total free amino acids in integument, but the amount of free amino acids in integument was about 1/10 of that in fresh meat. The contents of betaine-N and creatinine-N were 6.1 and 2.1% of the extractive-N in fresh meat, respectively. The amounts of TMAO-N and TMA-N were very low contents in fresh meat and trace in integument.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.336-344
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• 2010

Considering the increasing trends of the consumption of livestock products in Korea, proper hygienic management and policies for ensuring their safety to protect public health and strengthen consumer confidence are demanded. It is particularly important to manage the livestock distribution processes to provide safe meat and meat products. This study was conducted to examine factors related to the hygiene management of livestock products and to check out the condition of hygienic management in meat markets. To accomplish this, 156 meat markets divided into HACCP-certified and non certified and evaluated for five factors, which received the following scores: facility and equipment management (1.00/2.0 points, 50.0%), storage and transport management (1.93/2.0 points, 96.5%), work place management (0.76/2.0 points, 38.0%), personal hygiene management (0.75/2.0 points, 37.5%), and inspection management (0.22/2.0 points, 11.0%). The results revealed that the scores of HACCP-certified meat markets were significantly higher than those of the non certified markets (p<0.05, p<0.01, p<0.001). These findings suggest that meat markets that are not HACCP-certified must improve hygienic management conditions and educate their employees to improve the safety of livestock products during distribution.