• 제목/요약/키워드: meat sensory quality

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Correlations among Stress Parameters, Meat and Carcass Quality Parameters in Pigs

  • Dokmanovic, Marija;Baltic, Milan Z.;Duric, Jelena;Ivanovic, Jelena;Popovic, Ljuba;Todorovic, Milica;Markovic, Radmila;Pantic, Srdan
    • Asian-Australasian Journal of Animal Sciences
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    • 제28권3호
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    • pp.435-441
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    • 2015
  • Relationships among different stress parameters (lairage time and blood level of lactate and cortisol), meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, marbling) and carcass quality parameters (degree of rigor mortis and skin damages, hot carcass weight, carcass fat thickness, meatiness) were determined in pigs (n = 100) using Pearson correlations. After longer lairage, blood lactate (p<0.05) and degree of injuries (p<0.001) increased, meat became darker (p<0.001), while drip loss decreased (p<0.05). Higher lactate was associated with lower initial pH value (p<0.01), higher temperature (p<0.001) and skin blemishes score (p<0.05) and more developed rigor mortis (p<0.05), suggesting that lactate could be a predictor of both meat quality and the level of preslaughter stress. Cortisol affected carcass quality, so higher levels of cortisol were associated with increased hot carcass weight, carcass fat thickness on the back and at the sacrum and marbling, but also with decreased meatiness. The most important meat quality parameters (pH and temperature after 60 minutes) deteriorated when blood lactate concentration was above 12 mmol/L.

Quality Assessment of the Breast Meat from WoorimatdagTM and Broilers

  • Jung, Samooel;Lee, Kyung Haeng;Nam, Ki Chang;Jeon, Hee Jun;Choe, Jun Ho;Jo, Cheorun
    • 한국축산식품학회지
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    • 제34권5호
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    • pp.709-716
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    • 2014
  • The objective of this study was to compare the characteristics that define the quality of Woorimatdag$^{TM}$ (WM, a certified meat-type commercial Korea indigenous chicken breed) and a commercial broiler breed (Ross, CB). Two hundred WM and 200 CB chickens that were 1-d-old and mixed sex were obtained from a commercial hatchery and randomly assigned to floor pens (20 chickens per pen, $3.0{\times}2.0m$) and raised under the same environmental conditions. WM breast meat contained significantly higher crude protein and ash as well as lower crude fat than CB breast meat (p<0.05). WM breast meat had slightly higher alanine, histidine, isoleucine, and glycine as well as lower phenylalanine content than CB breast meat (p<0.05), and the WM breast meat had a low ratio of unsaturated to saturated fatty acid composition (p<0.05). However, arachidonic acid composition was higher in the WM than the CB breast meat. In addition, the inosin-5'-monophosphate content was also higher in the WM compared with the CB breast (p<0.05). The WM breast meat had higher total collagen content compared with CB breast meat. WM soup taste received higher scores with regard to sensory evaluation compared with CB soup (p<0.05). From these results, we conclude that higher amount of protein and flavor precursors and lower amount of fat in the breast meat of WM could be attractive by consumer when compared with CB.

Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo

  • Choi, Hyung-Gyu;Choi, Hyun-Su;Choi, Young-Seok;Jung, Myung-Ok;Choi, Jung-Seok;Choi, Yang-Il
    • 한국축산식품학회지
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    • 제36권1호
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    • pp.61-67
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    • 2016
  • This study was conducted to investigate the effects of mixed bone and brisket meat on the quality characteristics and nutritional components of shank bone extract and rib extract from Hanwoo. The pH values were influenced by the raw bones, mixed bone, brisket meat and their interactions (p<0.05). The salinity, sugar content, turbidity, and essential amino acid values increased significantly with addition of mixed bone and brisket meat. All attributes of sensory evaluation score were the highest in T6 (Rib 500 g + Mixed bone 500 g + Brisket meat 400 g) (p<0.05). The mixed bone significantly increased the saturated fatty acids of shank bone extract (p<0.001). Thus, the addition of mixed bone and brisket meat had a positive effect on the quality and nutritional components in shank and rib extracts of Hanwoo cattle.

닭고기의 지방산패도에 미치는 이눌로프리바이오틱스 급여효과 (Effect of dietary inuloprebuotics on thiobarbituric acid reactive substances of chicken meat)

  • 박병성
    • 한국응용과학기술학회지
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    • 제28권2호
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    • pp.152-160
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    • 2011
  • The author previously reported that the addition of inuloprebiotics to broiler diets produces growth performance that is superior to antibiotic supplementation. The present study furthered this work by evaluating the quality with thiobarbituric acid reactive substances (TBARS) of the meat from chickens fed inuloprebiotics produced using Korean Jerusalem artichoke. Male Ross 308 broilers (n=240) were randomly allotted to a 35 day regimen of dietary control (no supplementation), dietary antibiotics supplementation (8 mg avilamycin/kg diet), or dietary inuloprebiotic supplementation (450 mg inuloprebiotics/kg diet). The pH, water holding capacity, L*value (lightness), and b*value (yellowness) of the chicken meat weres ignificantly higher in the inuloprebiotic group. The TBARS value of chicken meat stored at low temperature tended to increase according to the length of storage, and was significantly lower in the inuloprebiotics group. The sensory scores of the cooked chicken meat were significantly higher in the inuloprebiotics group. The results indicate that the addition of inuloprebiotics as anantimicrobial agent to broiler diets can greatly improve the quality and self-life with reducing TBARS of chicken meat.

Development and Comparative Evaluation of Imitated Fiber from Different Protein Sources Using Wet-Spinning

  • Swati Kumari;So-Hee Kim;Chan-Jin Kim;Yong Sik Chung;Young-Hwa Hwang;Seon-Tea Joo
    • 한국축산식품학회지
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    • 제44권5호
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    • pp.1156-1166
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    • 2024
  • Texture is a major challenge in addressing the need to find sustainable meat alternatives, as consumers desire alternative meat to have a sensory profile like meat. In this study, the fabrication of imitated muscle fiber (IMF) is performed by introducing different kinds of protein sources, with an effective bottom-up technique- wet spinning. Herein, the protein sources (pea protein isolate, wheat protein, and myofibrillar paste) were combined with sodium alginate to stimulate the bonding with the coagulation solution for fabrication. It has been found that the fabrication of IMF is possible using all the protein sources, however, due to the difference in protein structure, a significant difference was observed in quality characteristics compared to conventional meat. Additionally, combination of wheat protein and pea protein isolate has given similar values as conventional meat in terms of some of the texture profiles and Warner-Bratzler shear force. In general, the optimization of protein sources for wet spinning can provides a novel way for the production of edible fiber of alternative meat.

Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder

  • Jo, Kyung;Lee, Juri;Jung, Samooel
    • 한국축산식품학회지
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    • 제38권4호
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    • pp.768-779
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    • 2018
  • Chicken meat is a low-fat and high-protein food and consumption of chicken meat has been increasing globally. Various food ingredients are widely added for their specific purpose to processed chicken meat. Nonetheless, concerns about the association between high sodium intake and various diseases as well as negative perceptions of artificial additives are increasing. Therefore, in meat products, it is necessary to reduce the amount of salt and to replace artificial additives with natural ingredients. Our aim was to investigate the quality characteristics of low-salt chicken sausages manufactured with the addition of a winter mushroom powder. Sausages was manufactured with sodium pyrophosphate (0.3%) or winter mushroom powder (0%, 0.5% and 1.0%) to ground chicken breast. As a result of addition of the winter mushroom powder to low-salt chicken sausages, pH of the meat batter increased, and the proportion of jelly and melted fat exuded from sausages was reduced. The texture of sausages was softened and lipid oxidation in sausages was inhibited by the winter mushroom powder. This powder did not negatively affect the color and sensory properties of the sausages. According to the results of this study, the winter mushroom powder can serve as a natural ingredient to improve quality of low-salt chicken sausages.

산소차단성 융착필름과 수축필름에 진공포장된 생육의 품질 특성과 저장성 비교 (Storage and Quality Characteristics of Vacuum-Packaged Fresh Meat with Oxygen Barrier Second-Heat-Seal Film or Shrink Film)

  • 이근택;윤찬석
    • 한국축산식품학회지
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    • 제21권3호
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    • pp.235-245
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    • 2001
  • This study was conducted to evaluate the usefulness of Second-Heat-Seal film(SHS) as an alternative material to PVDC/EVA shrink film(VSP) being currently used by domestic meat packer for vacuum-packaging of fresh meat. The samples from pork loin and beef striploin and round were stored at 2$^{circ}C$ for 5 weeks and measured for the changes of microbial counts, color, pH, volatile basic nitrogen(VBN), purge loss and sensory parameters. The pork loins packed with SHS showed higher spermine contents during the whole storage period at 2$^{circ}C$, and lower counts in total microbes and lactic acid bacteria after 28 days storage at 2$^{circ}C$ than those packed with SHS tended to be lower than those packed with VSP over the storage time. Nevertheless, no significant differences were observed between two packaging treatments in the other quality parameters evaluated. It is therefore concluded that SHS film might have a possibility to substitute for VSP film for vacuum-packaging of fresh meat at least from a materials point of view.

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Effect of dietary ractopamine supplementation on growth performance, meat quality and fecal score in finishing pigs

  • Hoque, Md-Raihanul;Im, Yu-Mi;Kim, In Ho
    • 농업과학연구
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    • 제47권4호
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    • pp.707-715
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    • 2020
  • An experiment was designed to assess ractopamine supplementation on growth, meat quality and carcass, and fecal scores of pigs. The 96 crossbred pigs ([Yorkshire× Landrace] × Duroc) had an average body weight of 72.8 ± 2.5 kg. Randomized allocation was followed in the allotment of the pigs according to their body weight into 1 of 2 dietary treatments: 1) CON, basal diet and 2) RAC (ractopamine hydrochloride), CON + 1% ractopamine with 12 replication pens per treatment including equal numbers of barrows (2) and gilts (2) per pen. At the end of the experiment, the lean meat percentage was higher (p < 0.05) for the RAC group compared to the CON group. Dietary ractopamine supplementation did not influence (p > 0.05) the growth performance and fecal score throughout the experimental period. In regard to sensory evaluation, higher (p < 0.05) scores for color and firmness were observed in the RAC group than in the CON group. Drip loss (p < 0.05) was higher in the ractopamine fed diet group compared to the control diet group at day 1. Additionally, longissimus muscle was improved (p < 0.05) in the ractopamine treated diet group than in the control diet group. In conclusion, in the early stage, ractopamine supplementation may not influence the growth performance, but it improves the leanness in the meat of finishing pigs.

Effects of lysine concentration of the diet on growth performance and meat quality in finishing pigs with high slaughter weights

  • Tae-Whan Park;Eun-Yeong Lee;Yeunhae Jung;Yu Min Son;Sang-Hyon Oh;Doo-Hwan Kim;Chul Young Lee;Seon-Tea Joo;Jae-Cheol Jang
    • Journal of Animal Science and Technology
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    • 제65권6호
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    • pp.1242-1253
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    • 2023
  • The present study aimed to investigate the feasibility of using a diet low in lysine content as a means for increasing the intramuscular fat (IMF) content and pork muscle quality of finishing pigs. Thirty-two crossbred gilts and barrows weighing approximately 80 kg were fed either a low-lysine diet (0.60%; Low-lys) or a control diet (0.80% lysine; Med-lys) under a 2 × 2 factorial arrangement of treatments. The animals were slaughtered at a 132-kg body weight (BW) on average, followed by physicochemical analyses and sensory evaluation on Longissimus lumborum (LL) and Semitendinosus (ST) muscles. The average daily gain (ADG) did not differ between the Med-lys and Low-lys groups. However, ADG exhibited a tendency of sex × diet interaction (p = 0.09), being greater for barrows vs. gilts on the Low-lys diet (p < 0.05), but not on the Med-lys diet. Backfat thickness adjusted for 132-kg BW also exhibited the interaction; it was greater for the Low-lys vs. Med-lys group within gilts but tended to be less for the former in barrows (p = 0.08). The IMF content was not influenced by the diet or sex in either LL or ST. The a*, b*, and Warner-Bratzler Shear Force values and fatty acid composition were influenced by the sex or diet in either or both of the muscles, but the treatment effects did not apparently influence the meat quality. Sensory scores for the flavor, juiciness, tenderness, umami, and palatability of cooked muscle were not influenced by the diet in either LL or ST. When the LL and ST data were pooled, scores for those sensory attributes were positively correlated with the IMF content, which was associated with overall greater IMF contents and greater sensory scores for ST vs. LL. Collectively, the Low-lysine diet seemingly elicited the intended lysine deficiency in gilts as indicated by the increased BFT due to the diet. However, the Low-lys diet was not effective for increasing the IMF deposition or eating quality of the pork muscle of finishing pigs slaughtered at high BW probably because its lysine content was not low enough to elicit either outcome.

동일 사육 조건에서 산란계 수평아리 및 육용계의 도체 특성, 계육 품질 및 관능적 특성 비교 (Comparison of Carcass Characteristics, Meat Quality, and Sensory Quality Characteristics of Male Laying Hens, Meat-Type Chickens under Identical Rearing Conditions)

  • 이우도;김현수;김희진;전익수;손지선;홍의철;신혜경;강환구
    • 한국가금학회지
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    • 제51권1호
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    • pp.11-19
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    • 2024
  • 본 연구는 일반적인 육용계 Ross 308과 토종닭 Hanhyup-3 및 산란계 Hy-Line Brown 수평아리의 도체 특성, 계육 품질, 계육 내 핵산 관련 물질 및 관능적 특성을 비교하여 산란계 수평아리의 육용계 활용 가능성에 대해 조사하고자 하였다. 공시동물로 1일령 Ross 308 수평아리(R3), Hanhyup-3 수평아리(H3) 및 Hy-Line Brown 수평아리(HL)를 각 100수씩 배치하였으며, 품종에 대한 차이를 두어 3처리로 설계하였다. 처리구별 시험 종료일은 평균 체중이 1.5 kg에 근접한 일령(R3 35일, H3 49일, HL 84일)으로 하였다. 시험 결과, 생체중은 처리구간 유의적 차이가 없었으나 도체중 및 도체율은 R3 처리구에서 가장 높았으며(P<0.01), 부분육수율 중 가슴의 수율은 R3가, 다리, 날개 목은 HL 처리구가 가장 높았다(P<0.01). H3의 계육은 높은 pH, WHC와 낮은 가열감량을 보였으며, 색도(L*, a*)는 R3에서 높았다(P<0.05). 특히, 계육 내 지방 함량은 HL에서 가장 낮았다(P<0.01). 정미성 핵산 물질인 ATP, Hx, ADP, AMP 및 INO는 R3에서 많았으며, IMP 함량은 HL 계육에서 가장 많았다(P<0.05). 관능적 특성은 가금 품종에 따라 유의적인 차이를 보이지 않았다(P>0.05). 결론적으로, 산란계 수평아리는 낮은 지방 함량, 높은 IMP 함량 등 고유 특성의 계육을 생산하였으며, 다른 품종과 비슷한 관능적 특성을 나타내었다. 하지만, 산란계 수평아리의 육용계 활용을 위하여서는 생산성 향상, 특정 부위의 계육 생산량 개선 등 추가 연구가 필요할 것으로 보여진다.