• Korean Journal of Veterinary Service
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• v.17 no.1
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• pp.61-66
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• 1994

Microbiological culture was conducted in the meat surface of cattles and pigs that was slaughtered in the Chung -Ju area and the result are as follows : 1. The number of bacteria in antemortem meat surface was higher ten times in March and ten to one thousand times in June to August compared with postmortem meat surface. 2. Microbes isolated in the meat surface, at the time of slaughter, was Stahylococcus spp., E. coli, Fungus and Streptococcus spp. 3. Bacteria was isolated in every parts of meat surface regardless to their location and many Fungus was isolated during summer.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.12
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• pp.1775-1779
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• 2012

The aim of the present work was to investigate how colour changes of foal meat can vary after thawing out in relation to the slaughtering age of the horses and to the post-thawing time. Eighteen Italian Heavy Draught Horse (IHDH) foals were used for the trial. They were subdivided in three groups according to their slaughtering age (6, 11 and 18 months). Two different surfaces were investigated for each sample: a fresh cut surface (daily renewed cutting surface: DRCS), and not-renewed cutting surface (NRCS). The redness of both investigated surfaces increased with slaughtering age (p<0.01). Moreover, this parameter decreased during post-thawing time (p<0.01) only on the NRCS, probably due to the myoglobin oxidation processes. Colour is an important visual cue denoting perceived quality by consumers. So, by a chromatic perspective the thawed meat of IHDH foals slaughtered at 6 and 11 months proved to be that which best meets the market requirements.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.81-88
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• 2007

The purpose of this study was to compare and evaluate the quality of beef jerky made with Korean beef meat, Korean beef cattle and imported beef meat from Austria and New Zealand. The beef jerky qualities were evaluated by sensory evaluation, measurement of crude lipid, fatty acid composition of lipid, and acid value and peroxide value, and of surface observation with a microscope. According to the preference test, whereas beef jerky made with Korean beef meat showed the highest score in color, glaze, palatability, and softness, while that of made with New Zealand beef meat did received the lowest score. The crude lipid content of jerky made with Korean and Austrian beef meat was higher than that of made with Korean cattle and New Zealand beef meat. Surface of jerky made with Korean and Austrian beef meat was gappier than that of made with Korean cattle and New Zealand beef meat, and the. The acid value of jerky made with Korean and Austrian beef meat was lower than that of made with Korean cattle and New Zealand beef meat. The peroxide value of jerky made with Korean cattle meat showed higher peroxide values from the initial storage time. However, the peroxide value whereas that of jerky made with Austrian beef meat was the lowest at initial storage time, it increased remarkably with storage time and showed the highest value after the 15th day of storage. We found that the change in quality of jerky made with Korean and Austrian beef meat was less than that those made of Korean cattle and New zealand beef meat. And it could be suggested that Korean cattle and New Zealand beef meat are not suitable in making jerky.

• Food Science of Animal Resources
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• v.34 no.1
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• pp.73-79
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• 2014

This study was performed to evaluate the quality characteristics of three deboned categories of chicken thigh meat: one which was slaughtered and deboned in the same plant (fresh); one which was slaughtered, deboned, frozen, and thawed in the same plant (frozen-thawed); and the last which was slaughtered in a plant, deboned in a different plant, but then transferred to the original plant (fresh-outside). Surface color, drip loss, 2-thiobarbituric acid reactive substances (TBARS) value, sensory evaluation, and total aerobic bacterial counts of the chicken samples were determined. Moreover, the torrymeter was used to measure the differences in freshness of the chicken meat. The surface color and the TBARS values did not show significant differences among the three categories. However, the total aerobic bacterial counts of fresh-outside and frozen-thawed chicken meat were significantly higher than the fresh chicken meat on the first storage day, and the drip loss of frozen-thawed chicken meat was significantly higher than the fresh-outside and fresh chicken meat. In addition, the sensory evaluation of frozen-thawed chicken meat was significantly lower than the fresh-outside and fresh chicken meat. Torrymeter values were higher in fresh chicken meat than fresh-outside and frozen-thawed chicken meat during the storage period. These results indicate that the quality of frozen-thawed chicken meat is comparatively lower than the fresh chicken meat, and the torrymeter values can accurately differentiate the fresh-outside and frozen-thawed chicken meat from the fresh ones.

• Korean Journal of Veterinary Service
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• v.23 no.4
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• pp.361-366
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• 2000

The growth of bacteria on the surface of the meat was monitored to investigate the relationships between microbiological quality and some environmental factors such as the chilling temperature, alcohol spraying, and transport in slaughter process of pigs. The temperature changes of the surface and inner part of pork carcass were monitored with GreenTrack$\textregistered$ system during the process of chilling and transport Of the 100pigs tested, the prevalence of level on number of standard plate count (SPC) less than $10^4$ CFU/$\textrm{cm}^2$ and Escherichia coli less than $10^2$ CFU/$\textrm{cm}^2$ in pig were 82% and 80%, respectively. Suface bacterial numbers are decreased in the course of chilling process of the carcass. Alcohol spray process before packing meat also could decrease the surface bacterial count. In conclusion, this study could be overemphasized the importance of relationship between microbiological quality and refrigerating temperature in the process of refrigeration and cutting.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2000.06a
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• pp.122-122
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• 2000

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.9
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• pp.1321-1325
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• 2001

Color characteristics of pig ${\times}$ wild boar meat were determined with a fiber-optic spectrophotometer. The spectrophotometric characteristic of reduced-myoglobin observed after cutting immediately changed to the spectrophotometric characteristic of oxymyoglobin after 15 minutes of cutting. The spectrophotometry at 400 to 700 nm after 30, 45, 60, 90 and 120 minutes of cutting changed slightly. Compared with M. longissimus thoracis, M. rhomboideus had higher reflectance around 400 nm and from 650 to 1,100 nm and M. spinalis was lower in the visible light region after 60 minutes of cutting. The pig ${\times}$ wild boar meat was similar in reflectance shape with pork but was lower in intensity. The differences depended on the anatomical location. The M. rhomboideus from pig ${\times}$ wild boar had greatly lower reflectance than that from pig, the M. longissimus thoracis reflectance was lower, but M. spinalis reflectance hardly differed. These results showed that pig ${\times}$ wild boar meat had no special characteristic of blooming but had distinguishing characteristic of meat color among anatomical locations.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.273-281
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• 2008

To determine the nutritional quality and physical properties of ginseng-chicken meat porridge, 10 kinds of ginsengchicken meat porridge samples containing waxy and/or non-waxy rice were analyzed for in vitro protein digestibility and their degree of starch hydrolysis. Viscosity and spreadness were determined for the gelatinized pastes of the porridge samples. Microphotographs of the starch granules and pastes were studied to confirm structural changes in the rice starch during cooking. The starch paste from non-waxy rice porridge had higher viscosity than the starch paste from the waxy rice porridge; however, in the case of the ginseng-chicken meat porridge, the difference in viscosity was negligible. Microphotograph comparisions between the waxy rice porridge and non-waxy rice porridge indicated apparent differences in the shapes of their starch granules and gels. The granule surface of the non-waxy rice was very rough while that of the waxy rice was very smooth; this difference would lead to organoleptical discrepancy. The added ginseng increased the protein digestibility of the chicken meat; however, the protein digestibility of the ginseng-chicken meat porridge was lower than that of the chicken meat or rice porridge due to inhibited protein digestion by the gelatinized starch. Finally, the rice porridge had increased starch hydrolysis with additions of chicken meat and vegetables.

• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.349-353
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• 2008

This study was performed to determine the adherence rates of standard type Salmonella Typhimurium (ST) and wild type Salmonella spp.(WT) in pork after the following contact types and times at $10^{\circ}C$: pork meat (2, 6, 24 hr), conveyer belt (2, 6 hr), stainless steel (2, 6 hr), and cutting board (2, 6 hr). After 6 hr of pork meat to meat fat contact, the adherence rates for ST and WT were approximately 4.21 and 26.87%, respectively, and after 6 hrs of pork meat to red meat contact they were 16.40 and 27.48%, respectively. However, after 24 hr of both types of contact, ST and WT showed 100% adherence rates. The adherence rates for ST after 2 hr and 6 hr of pork meat to conveyer belt contact were 1.34 and 0.60%, respectively, while the adherence rate for WT was 5.14% after 6 hr of contact. After pork meat to stainless steel contact, ST showed adherence rates of zero and 1.59% after 6 and 24 hr of contact, respectively, while the adherence rates for WT ranged from 0.17% after 2 hr to 5.01% after 6 hr. On the other hand, neither ST nor WT offered adherence data following pork meat to cutting board contact. These results suggest that the adherence rates of ST and WT after pork meat to pork meat contact or pork meat to processing surface contact were significantly affected by the contact time and WT presented much higher adherence rates for both types of transmission than ST.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.703-706
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• 2015

The interaction of plasma with liquid generates nitrogen species including nitrite (NO⁻₂). Therefore, the color developing capacity of plasma-treated water (PTW) as a nitrite source for meat curing was investigated in this study. PTW, which is generated by surface dielectric barrier discharge in air, and the increase of plasma treatment time resulted in increase of nitrite concentration in PTW. The PTW used in this study contains 46 ppm nitrite after plasma treatment for 30 min. To evaluate the effect of PTW on the cured meat color, meat batters were prepared under three different conditions (control, non-cured meat batter; PTW, meat batter cured with PTW; Sodium nitrite, meat batter cured with sodium nitrite). The meat batters were vacuum-packaged and cooked in a water-bath at 80℃ for 30 min. The typical color of cured meat developed in cooked meat batter treated with sodium nitrite or PTW. The lightness (L*) and yellowness (b*) values were similar in all conditions, whereas, the redness (a*) values of cooked meat batter with PTW and sodium nitrite (p<0.05) were significantly higher than the control. These data indicate that PTW can be used as a nitrite source in the curing process of meat without addition of other nitrite sources.