• Asian-Australasian Journal of Animal Sciences
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• 제26권7호
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• pp.905-910
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• 2013

This study was performed to determine the influence of pig breed and gender on the ultimate pH and physicochemical properties of pork. The correlations between pH and pork quality traits directly related to carcass grade, and consumer's preference were also evaluated. The pH and meat grading scores for cold carcasses of 215 purebred pigs (Duroc, Landrace, and Yorkshire) from four different farms were obtained. Meat quality parameters of the pork loin were analyzed. Duroc and female animals were more affected compared to other breeds and male pigs. Duroc animals had the highest ultimate pH, carcass back fat thickness, marbling scores, yellowness, and fat content (p<0.05). Landrace pigs had the highest color lightness and cooking loss values (p<0.05). Among all trait parameters, marbling scores showed the highest significant differences when evaluating the impact of breed and gender on meat quality characteristics (p<0.001). Ultimate pH was positively correlated with carcass weight (0.20), back fat thickness (0.19), marbling score (0.17), and color score (0.16) while negatively correlated with cooking loss (-0.24) and shear force (-0.20). Therefore, pork samples with lower ultimate pH had lower cooking loss, higher lightness, and higher shear force values irrespective of breed.

• Asian-Australasian Journal of Animal Sciences
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• 제31권7호
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• pp.951-960
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• 2018

Hanwoo cattle are an important food source in Korea and their supply can have a major impact on meat availability for Korean consumers. The Hanwoo population was 1.8 million head in 2005 and gradually increased to 2.6 million in 2015. Per capita beef consumption has also increased, to 11.6 kg per year in 2015, and is expected to continue to increase. Because intramuscular fat percentage is a critical contributor to meat quality, Hanwoo cattle are fed a high-energy corn-based diet for long fattening periods. Long fed diet causes significant alterations in fat percentage in the loin muscle and other areas of the carcass. However, these long feeding periods increase feeding costs and beef prices. Recently, there has been increased Korean consumer demand for lean beef which has less fat, but is tender and priced more reasonably. These consumer demands on the Korean beef industry are driving differing beef production systems and also changes to the beef grading methodology. Korean government has made a significant investment to select bulls with favorable production traits using progeny testing. Progeny tested bull semen has been disseminated to all Hanwoo farmers. A beef traceability system has been employed for all cattle breeds in Korea since 2009. Hanwoo cattle are ear-marked with a 12-digit identification number from birth to slaughter. This number allows traceability of the management history of individual cattle, and also provides information to consumers. Traceability including management information such as herd, farm, year of birth, and carcass data can determine estimated breeding values of Hanwoo. For a sustainable Hanwoo industry, research scientists in Korea have attempted to develop feeds for efficient fattening periods and precision feeding systems based on genetic information for Hanwoo cattle. These initiatives aim to Korean consumer demands for beef and provide more precision management in beef production in Korea.

• 생명과학회지
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• 제21권1호
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• pp.74-80
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• 2011

본 연구는 적포도주의 첨가가 양념돈육의 품질특성 및 유리아미노산 함량에 미치는 영향을 검토하였다. 양념돈육은 물을 25% 첨가한 것(대조구, T0), 물 20%와 적포도주 5%를 첨가한 것(T1), 물 15%와 적포도주 10%를 첨가한 것(T2), 그리고 물 10%와 적포도주 15%를 첨가한 것(T3) 등 네 종류의 양념돈육을 제조하고, 일반성분, 표면색깔, 기계적 조직감, pH, VBN함량, TBARS값, 지방산 조성 및 유리아미노산 함량을 분석하였다. 수분, 조단백질, 조지방 및 조회분은 시료들 사이에 유의한 차이가 없었다. L* 및 b* 값은 T2 및 T3가 T0 및 T1보다 유의하게 높았으며(p<0.05), a* 값은 시료들 사이에 유의한 차이가 없었다. 기계적 조직감, pH, VBN함량, 포화지방산 및 불포화지방산은 시료들 사이에 유의한 차이가 없었으나 TBARS값은 적포도주를 첨가하지 않은 T0가 가장 높았다(p<0.05). 유리아미노산 함량은 적포도주를 10% 및 15% 첨가한 T2 및 T3가 T0보다 유의하게 높았다(p<0.05).

• Asian-Australasian Journal of Animal Sciences
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• 제31권1호
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• pp.129-137
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• 2018

Objective: The objective of this research was to evaluate the physico-chemical, microbiological and sensorial qualities of restructured steaks processed from beef trimmings (grade I and II) and frozen beef (fresh beef as control and frozen beef). Methods: Beef trimmings from commercial butcher were collected, designated into 4 treatments differing in beef trimmings grade and freezing, processed into restructured steaks with 1% microbial transglutaminase and then analyzed for product quality. Results: The results showed that all meat from different groups could be tightly bound together via cross-linking of myosin heavy chain and actin as observed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Microbial counts of psychrotrophic and mesophilic bacteria were not affected by treatments (p>0.05), and no detectable of thermophilic bacteria were found. Regarding effect of beef trimmings grade, steaks made from beef trimmings grade II (16.03% fat) showed some superior sensorial qualities including higher tenderness score (p<0.05) and tendency for higher scores of juiciness and overall acceptability (p<0.07) than those made from beef trimmings grade I (2.15% fat). Moreover, a hardness value from texture profile analysis was lower in steaks processed from beef trimmings grade II than those made from grade I (p<0.05). Although some inferior qualities in terms of cooking loss and discoloration after cooking were higher in steaks made from beef trimmings grade II than those made from beef trimmings grade I (p<0.05), these differences did not affect the sensory evaluation. Frozen beef improved the soft texture and resulted in effective meat binding as considered by higher cohesiveness and springiness of the raw restructured product as compared to fresh beef (p<0.05). Conclusion: The results indicated the most suitable raw beef for producing restructured steaks without detrimental effect on product quality was beef trimmings grade II containing up to 17% fat which positively affected the sensory quality and that frozen beef trimmings increased tenderness and meat binding of restructured beef steaks.

• 대한영양사협회학술지
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• 제22권4호
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• pp.251-260
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• 2016

This study was conducted to determine recognition of Chikhanwoo, promote its market competitiveness, and vitalize its uses in Korea. This research was carried out on 465 people, including 264 of the general public and 191 livestock farmers. For awareness of Chikhanwoo, 53.6% of the general public and 86.9% of livestock farmers recognized Chikhanwoo (P<0.001) through TV, Internet, news, magazines, and others. For consumption behaviors of Chikhanwoo meat, 4.3% of the general public and 1.9% of livestock farmers have purchased Chikhanwoo meat in the past. Most of them hinted at their intention to repurchase and highly intimated their wish to purchase on whether Chikhanwoo tastes better, is more nutritious and is safer than Hanwoo. In addition, they thought country of origin and price were the most important factors for purchasing (P<0.001). For recognition of the Hanwoo grading system, they preferred $1^{{+}{+}}$ and $1^+$, significantly (P<0.001). For need for quality certification, most respondents thought that the government should introduce a quality certification system for Chikhanwoo. For importance factor of prevalence of Chikhanwoo meat, marketability value had the highest degree of importance, followed by taste, quality, tradition and cooking methods (P<0.001). Results of this study show that domestic consumption of Chikhanwoo can be boosted by supplying Chikhanwoo meat with a differentiated taste and a safety assurance to the general public. There is also need to enhance genetic resources and improve brand value of Chikhanwoo. Continuous research and efforts should be made for the development of the livestock market.

• 한국축산식품학회지
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• 제28권3호
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• pp.344-348
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• 2008

본 연구에서는 전단력과 도체등급 판정항목간 상관관계 분석을 통한 육질평가의 자료로 사용하기 위해 한우암소 200두를 대상으로 하였고, 세부적으로 성숙도와 전단력과의 상관관계를 조사하여 기계적인 연도 측정상에서의 성숙도와 연도간의 상관관계를 분석하고자 실시하였다. 본 연구결과, 육량등급이 낮아질수록 전단력이 낮아져 매우 높은 부(-)의 상관관계가 있는 것으로 나타났으며, 육질등급 항목 중 육질 1차등급과 최종등급은 전단력과 높은 상관관계가 있었으며, 그 중에서도 근내지방도는 매우 높은 상관관계가 있는 것으로 나타났다. 그러나 육색, 지방색, 조직감은 전단력과 직접적인 상관관계가 없는 것으로 나타났다. 한우 암소 성숙도는 육질등급판정에서 하향조정항목으로 설정되어 있으나 도체 성숙도에 따른 전단력의 차이에서는 성숙도 4가 $452.04\;kg/cm^2$로 가장 높은 전단력을 나타낸 반면, 성숙도 5가 $413.11\;kg/cm^2$로 가장 낮은 수치를 나타내었으며, 성숙도 2가 $417.98\;kg/cm^2$이었던데 반하여 성숙도 9는 $428.80\;kg/cm^2$을 나타내어 성숙도와 전단력(기계적 연도측정치)과는 상관관계가 없는 것으로 나타났다. 추가적으로 성숙도와 관련하여 전단력 뿐만 아니라 보수력 및 관능 특성인 다즙성, 향미 등의 종합적인 분석이 가능한 연구조사가 수반된다면 보다 객관적이고 과학적인 육질등급 판정을 위한 자료 확보가 가능할 것이다.

• Journal of Animal Science and Technology
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• 제50권4호
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• pp.437-444
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• 2008

임상적, 경제적으로 매우 중요한 돼지의 질병중 하나인 폐렴이 주요 경제형질과 어떠한 상관관계를 가지는지 조사하기 위하여 충남 홍성에서 도축된 돼지 총 6,362개체를 본 연구에 이용하였다. 폐렴은 진행정도에 따라 4단계로 분류하였으며 생산된 비육돈의 도체중, 등지방 두께, 육질, 규격, 삼겹살 두께를 측정하여 폐렴질병과 형질과의 연관성을 비교 분석하였다. 그 결과 폐렴의 정도가 증가함에 따라 도체중이 유의적으로 감소함을 알 수 있다(P<0.01). 등지방두께와 각 폐렴 단계별 증상간의 상관관계를 보면 등지방 두께는 폐렴 중증과 폐 농양간의 유의적인 차이는 보이지 않으나 폐렴 경증 단계와는 매우 높은 유의성이 있는 것으로 나타났다(P<0.01). 삼겹살두께와 각 폐렴 증상간의 상관관계를 보면 삼겹살 두께에서 정상과 경증, 중증, 농양 간에 유의적인 차이가 존재하나(P<0.01) 경증, 중증, 농양 간에는 차이를 보이지 않음을 확인할 수 있었다. 육질등급 출현율과 각 폐렴 증상간의 상관관계를 보면 정상과 경증, 중증 간에 유의적인 차이가 존재함을 확인할 수 있었다(P<0.01). 이는 폐렴의 정도가 심해짐에 따라 육질이 나빠지는 것을 알 수 있으며 폐렴이 규격 육질등급 출현율에 큰 영향을 미친다는 것을 알 수 있다. 규격등급 출현율과 각 폐렴 증상간의 상관관계를 보면 정상과 폐 농양 간에는 유의적인 차이를 발견할 수 없었으나 정상과 경증 및 중증 간에는 규격등급 출현율에서 유의적인 차이가 있음을 알 수 있었다(P<0.01). 이는 폐렴의 단계에 따라 도체의 규격등급 출현율에도 크게 영향을 미치고 있다는 것을 알 수 있다. 본 연구를 통하여 폐렴증상이 심해질수록 돼지의 주요 경제적 형질이 저하된다는 것을 확인하였으며 경제적 손실을 방지하기 위해서는 농가에서 폐렴이 발생하지 않도록 지속적인 관찰과 예방이 필요함을 알 수 있다.

• 한국축산식품학회지
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• 제29권5호
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• pp.550-556
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• 2009

Two experiments were carried out to investigate the relationship of slaughter age and carcass traits of Hanwoo cattle. A total number of 11,284 heads of cattle (4,624 bulls, 6,120 steers, and 540 females) were used in the experiment (Exp.) 1. In the Exp. 2, 3,887 heads of steers slaughtered at age of 24-36 mon were used. After 24 h post-slaughter chilling, the carcasses were weighed and evaluated by an official grader of carcass traits according to the Korean carcass grading standard. Backfat thickness was the main variable in yield index and grade whereas marbling score was the main variable in carcass quality grade. Meat color was an important factor affecting carcass quality grade of bulls; fat color was an important factor affecting those of steers and females; and maturity was an important factor affecting that of females. After 24-mon-old, extension of slaughter age did not automatically increase the quantity and quality of meat. However, 29 mon of age can be regarded as the optimum time to slaughter steers to attain the highest take home money for farmers.

• Asian-Australasian Journal of Animal Sciences
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• 제19권2호
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• pp.266-272
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• 2006

Numerous reports have evaluated the predictive ability of carcass probes for meat quality using measurements taken early postmortem or near 24 h. The intervening time period, however, has been largely ignored. In this study, the capacity of three probes [pH, electrical conductivity (EC), and grading probe light reflectance (GP)] to predict pork longissimus muscle quality (drip and cooking losses, Warner-Bratzler shear, $L^*$, n = 30) was evaluated at 45 min, 90 min, 3, 6, 12, 24, and 48 h postmortem. The strongest relationships were observed between cooking loss and 6 h EC and GP ($R^2$ = 0.66, 0.72), and $L^*$ and GP ($R^2$ = 0.57-0.66, 12-48 h). pH was most valuable early postmortem ($R^2$ = 0.63, 90 min with cooking loss). GP at 6 h most effectively ($R^2$ = 0.84) predicted a two factor (cooking loss+$L^*$) meat quality index. Results emphasize the predictive value of measures taken between 3 and 12 h postmortem.

• Asian-Australasian Journal of Animal Sciences
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• 제33권7호
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• pp.1202-1208
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• 2020

Objective: The aim of this study was to identify a distribution pattern of meat quality grade (MQG) as a function of carcass yield index (CYI) and the gender of Hanwoo (bull, cow, and steer) to determine the optimum point between both yield and quality. We also attempted to identify how pre- and post-deboning variables affect the gender-specific beef quality of Hanwoo. Methods: A total of 31 deboning variables, consisting of 7 pre-deboning and 24 post-deboning variables from bulls (n = 139), cows (n = 69), and steers (n = 153), were obtained from the National Institute of Animal Science (NIAS) in South Korea. The database was reconstructed to be suitable for a statistical significance test between the CYI and the MQG as well as classification of meat quality. Discriminant function analysis was used for classifying MQG using the deboning parameters of Hanwoo by gender. Results: The means of CYI according to 1+, 1, 2, and 3 of MQG were 68.64±2.02, 68.85±1.94, 68.62±5.88, and 70.99±3.32, respectively. High carcass yield correlated with low-quality grade, while high-quality meat most frequently was obtained from steers. The classification ability of pre-deboning parameters was higher than that of post-deboning parameters. Moisture and the shear force were the common significant parameters in all discriminant functions having a classification accuracy of 80.6%, 71%, and 56.9% for the bull, cow, and steer, respectively. Conclusion: This study provides basic information for predicting the meat quality by gender using pre-deboning variables consistent with the actual grading index.