• Asian-Australasian Journal of Animal Sciences
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• 제31권10호
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• pp.1598-1603
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• 2018

Objective: The goal of this study was to evaluate kenaf as a roughage source in vitro and its effects on meat quality of Hanwoo (Korean native) cattle. Methods: Three roughage materials, rice straw silage, ryegrass silage, and kenaf silage, were tested in a batch culture and feeding trial. Rumen fermentation parameters, including gas, pH, volatile fatty acid (VFA), and ammonia were analyzed. In the feeding trial, Hanwoo steers ($373.5{\pm}5.1kg$, n = 36, 11 month of age) were divided into three feeding groups (n = 12 each). Animals were fed with each silage and concentrate until the fattening stage. Results: Crude protein, ether extract, and non-structural carbohydrates were greater in kenaf silage. Total gas production was higher in ryegrass silage, followed by kenaf silage and rice straw silage (p<0.05). Total VFA and individual VFA (acetate, propionate, and n-butyrate) were greater in kenaf silage than rice straw silage (p<0.05). In vitro dry matter digestibility showed a similar trend to that of total gas and VFA production; it was higher in ryegrass silage and lower in rice straw (p<0.05). Throughout the feeding trial, the rice straw silage group showed significantly greater average daily gain than did the others (p<0.05). The feed conversion ratio in the group fed kenaf silage was significantly greater than that of others (p<0.05). No significant differences were observed in yield or quality traits, including carcass weight, ribeye area, backfat thickness, and scores for marbling, meat color, and fat color (p>0.05). Conclusion: The results indicated that no negative effects on growth performance and carcass characteristics occurred across treatments. Therefore, kenaf could be substituted for rice straw, which is most widely used as a roughage source in Korea.

• 한국축산식품학회지
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• 제30권6호
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• pp.966-974
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• 2010

This study evaluated the effects of rice bran fiber (RBF) on the quality of semi-dried pork jerky (SDPJ). SDPJ was supplemented with RBF at levels of 0 (control), 1, 2, and 3%. The addition of RBF at various levels affected the composition of SDPJ except for the fat content (p>0.05). The addition of RBF at a level higher than 2% increased the protein and ash contents of SDPJ (p<0.05). The addition of RBF at various levels also affected the physiochemical properties of SDPJ (p<0.05) except for water activity (p>0.05). Increased level of RBF increased the pH. The rancidity of SDPJ was increased (p<0.05) regardless of the RBF level, whereas the metmyoglobin content (%) of SDPJ was increased at a level higher than 2%. Increased level of RBF decreased the shear force (p<0.05) and the increased processing yield of SDPJ (p<0.05). Jerky made with 2% RBF scored highest for sensory properties, including color, tenderness, juiciness, and overall acceptability (p<0.05). These results indicate that SDPJ containing 2% RBF had the most acceptable quality characteristics, but further study is required to reduce the rancidity induced by the addition of RBF.

• 한국축산식품학회지
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• 제41권5호
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• pp.869-882
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• 2021

Sodium chloride (NaCl) replacement with calcium chloride (CaCl₂) effect on protein solubility, proteolytic enzyme and quality characteristics of a chicken soup prepared from spent hen (SH) chicken were investigated. By means of immerse marination prior to cooking, a total of 60 skinless SH breast meat were randomly allocated into ten groups admitted to treatments with marinade solution containing sodium tripolyphosphate (STPP) and reduced percentage of NaCl with CaCl₂ at 0%, 25%, 50%, 75%, and 100% at 4±2℃ for 20 h. STPP was adjusted to 0.5% for all treatments and NaCl replacement at 0% was used as control. The different methods, particularly boiling at 100℃ and retorting at 121℃, 1.5 kgf/cm² for 60 minutes, were applied following marination. An upregulation of cathepsin-B and caspase-3 enzymes were a consequences from a higher percentage of CaCl₂ within meat environment. Accordingly, modified the protein solubility in particular the myofibrillar and total protein solubility. In addition, a significant increase in water holding capacity (WHC), pH value, myofibril fragmentation index (MFI), and moisture content was obtained due to salt replacement (p<0.05). Limited effect was observed for shear force value, collagen content and cooking yield. Eventually, this study implied that although protelytic enzyme and protein solubility was upregulated by the replacement of NaCl with CaCl₂ at >75%, extensive effect on texture properties was not observed. Therefore, NaCl replacement at 75% could be a promising strategy for quality improvement of SH chicken soup.

• Asian-Australasian Journal of Animal Sciences
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• 제22권8호
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• pp.1140-1150
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• 2009

Forage diets provide good quality carcasses in sheep but very little is known in tropical goats. An experiment was designed with Creole male goats using grass-based systems to assess carcass yield, scores, cuts and composition. After weaning (84 d, 9.2 kg LW) two modes of forage feeding were compared with two replicates of each. Feeding groups were: PF for animals reared at pasture (n = 62) and IF when reared indoors (n = 60). Given that forage finishing will result in low ADG it appeared necessary to study different fattening lengths. The kids were equally divided into 4 groups: group A (n = 32), 4mo after weaning; group B (n = 32), 4mo after A; group C (n = 30), 3mo after B and group D (n = 28), 2mo after C. The animals grazed (in two sub-flocks) on irrigated tropical pastures managed in a rotational system (28 d of re-growth) at a mean stocking rate of 1,200 kg/ha/yr LW. The IF groups were reared in collective pens on a slatted floor (2 replicates of 7 or 8 kids each). They were fed the same stand of tropical grass (25% DM, 12% CP) as that of pasture that was cut daily and provided ad libitum. The ADG (-10%), the weights of omental fat (-60%) and fat in shoulder (-18%), the ultimate pH of carcass (-12%), the meat colour score (-24%), the ""parameter accounting for redness (12%) and the DM and lipid contents (-4%) were significantly lower (p<0.05) in PF than in IF, while the liver was heavier (+23%, p<0.05). Feeding conditions seemed to be similar, thus, differences could be related to gastrointestinal parasitism in the PF system and hypotheses are discussed. Increasing the fattening duration, resulted in significant difference (p<0.01) in many traits: the weights at slaughter and of carcass increased by 40% and 60% from groups A to D and consequently the weights of body compartments and carcass cuts (1.5 to 2.0 fold more). When the results were presented as percentage of empty body weight and carcass weight, these preliminary results (carcass weight 9kg and yield 53%, muscle proportion 70%) and qualitative parameters (low fat score 2/5, fat proportion 5%), seem to be a good incentive for the sector to develop a niche market to meet consumer lean meat expectations. The indoors system could be implemented where there was low availability of grazing areas or problems of dog attacks.

• 한국식품조리과학회지
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• 제16권3호
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• pp.203-209
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• 2000

This study compared the characteristics of consomme prepared by homeskill(Consomme A) and quantity food production skill(Consomme B) as well as by the main ingredients of Consomme. The highest portion of amino acids in Consomme was arginine, followed by glutamic acid and alanine. In sensory evaluation, Consomme A prepared with chicken meat and Consomme B with mixed beef & chicken were most preferred. This result showed that higher total amino acid content gave better sensory scores. There was a significant correlation between the turbidity of sensory evaluation and the color b value. Turbidity and viscosity of instrumental measurement were also significantly correlated.

• 동아시아식생활학회지
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• 제10권5호
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• pp.404-404
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• 2000

In order to investigate the possibility of low fat meat products, beef patties were prepared with gumssuch as carrageenan, methyl cellulose, and xanthan gum. The quality characteristics of beef patties were examined. Moisture contents of raw and cooked patties of control were lower than those of patties containing gums. and fat content was higher than those of containing gums. There was no significant difference in the protein contents of patties. In case of L-value(lightness) of raw patty, the control was higher than those patties containing gums. a- ( redness) and b-value(yellowness) among patties were not significantly different. Cooking yield, fat retention, and water holding capacity of beef patties containing gums were higher than control beef patty, but salt soluble protein and gel strength were not significantly different. Significant difference did not exist among beef patties in hardness, but the chewiness and gumminess of patties containing gums were higher than control. In case of sensory evaluation, there was no significant difference among patties in aroma and palatability. Texture of control was higher than patties containing gums, and juiciness of control was higher than patties containing carrageenan.

• 동아시아식생활학회지
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• 제25권4호
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• pp.651-659
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• 2015

본 연구는 민들레 추출물이 분쇄돈육의 품질 및 관능특성에 미치는 영향을 검토하였다. 분쇄돈육은 돈육등심과 지방에 냉수 10% 첨가(대조군), 민들레 잎 추출물 10% 첨가(DL), 민들레 뿌리 추출물 10% 첨가(DR), 그리고 전체 부위 추출물 10% 첨가(DW)하여 네 종류를 제조하였다. 총 폴리페놀 함량은 대조군, DL, DR 및 DW가 각각 2,07, 6.49, 3.85 및 5.77 mg/100 g으로 DL이 다른 분쇄돈육들보다 더 높았다. 명도($L^*$) 및 황색도($b^*$)는 시료들 사이에 유의한 차이가 없었지만, 적색도($a^*$)는 DL이 가장 높았다. pH는 대조군이 가장 높았고, VBN 함량은 시료들 사이에 유의한 차이가 없었다. TBARS는 대조군, DL, DR 및 DW가 각각 0.52, 0.20, 0.31 및 0.24 mg MA/kg으로 DL에서 가장 낮았다. 생육 및 가열육의 수분, 단백질, 지방 및 회분함량은 시료들 사이에 유의한 차이가 없었다. 분쇄돈육의 수율, 보수력, 수분 보유율, 지방 보유율 및 직경 감소율은 시료들 사이에 유의한 차이가 없었다. 총 유리아미노산 함량은 2,343.65~2,395.39 ppm으로 시료들 사이에 유의한 차이가 없었다. 맛, 조직감, 다즙성 및 전체적인 기호성은 시료들 사이에 유의한 차이가 없었지만, 풍미는 DL이 가장 우수하였다. 민들레 추출물 첨가의 경우, 다른 부위보다 잎 추출물의 첨가가 총 폴리페놀 함량이 가장 높으며, 적색도와 관능적 풍미를 개선하고, 지방산화를 억제하는 것으로 나타나, 육제품의 천연 항산화제로 이용이 가능할 것으로 판단된다.

• Journal of Animal Science and Technology
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• 제53권4호
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• pp.367-375
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• 2011

본 연구는 마쇄보리 사료의 급여 수준이 비육 후기 한우 거세우의 사료섭취량, 일당증체량, 육량, 육질, 일반성분, 무기물 및 색도에 미치는 영향을 검토하고자 급여 기준(배합사료 기준으로 0%, 10%, 20%, 30%, 40% 마쇄보리 첨가)을 5처리 하여 실시하였다. 본 실험에서 얻어진 결과를 요약해 보면 다음과 같다. 평균 사료섭취량은 T2 > T3 > T4 > T1 > C구 순으로, 일당 증체량은 T2 > T3 > T4 > T1 > C구 순으로 높게 나타났다. 등지방 두께, 육량 지수 및 등심단면적은 각각 C, T4 및 T1구에서 높게 나타났다. 특히 등지방두께는 마쇄 통보리 첨가구(T1, T2, T3 및 T4)가 C구보다 낮게 나타났다. 근내지방도, 조직감 및 육질등급은 T1구가 가장 높았던 반면(P<0.01, 0.05) 성숙도, 지방색 및 육색은 상호 처리간 유의적인 차이가 없었다. 조지방 함량은 T1구가 17.59%로 가장 높았던 반면 T4구가 7.47%로 가장 낮게 나타났다(P<0.05). 조단백질, 조회분 및 가용무질소물 함량은 처리간 유의적인 차이를 보이지 않았다. 에너지가에 있어서는 마쇄보리 첨가구(T1, T2, T3, T4)구가 C구에 비하여 모두 높게 나타났다(P<0.01). Ca, Cu, K, Mg, Mo, Na 및 Zn 함량은 모두 C구에서 높게 나타났으며(P<0.05), Co 함량은 T2구에서 높게 나타났다(P<0.01). 명도($L^*$)는 C구에 비하여 마쇄보리 첨가구(T1, T2, T3, T4)에서 모두 높게 나타났지만 유의적인 차이는 없었다. 적색도($a^*$)는 T1구가 20.96으로 다른 구에 비하여 높게 나타났으며(P<0.05), 황색도 ($b^*$)는 C구에 비하여 마쇄보리 첨가구가 모두 낮게 나타났다. 그리고 모두 마쇄보리 첨가량이 증가할수록 떨어지는 것으로 나타났다. 이상 결과를 종합해 보면 마쇄 보리 첨가량이 10%인 T1구는 다른 구에 비하여 등심단면적, Marble score, 육질등급 및 명도가 다른 구에 비하여 높은 것으로 나타났다.

• 한국축산식품학회지
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• 제38권4호
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• pp.749-758
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• 2018

The objective of this study was to provide preliminary data for food industry by investigating the distribution of microorganisms in raw materials and sausage examining the effect of heating temperature on sausage quality. Total microbes in sausage ranged 2.21-3.11 Log CFU/g. Bacillus pumilus, B. licheniformis, Staphylococcus saprophyticus, and Enterococcus faecalis were detected on sausage. Total microbes in raw materials was 1.59-7.16 Log CFU/g. Different types of microorganisms were found depending on raw materials, with B. pumilus and B. subtilis were being detected in both raw materials and sausage. Total microbes in sausage after heating was in the range of 1.10-2.22 Log CFU/g, showing the trend of decrease in total microbe with increasing heating temperature, although the decrease was not significant. With increasing heating temperature, pH and hardness were also increased. The yield of sausage manufactured at $85^{\circ}C$ was 95.42% while that manufactured at $65^{\circ}C$ was 96.67%. Therefore, decreasing heating temperature during sausage production might increase yield and save energy without microbiological effect.

• Journal of Animal Science and Technology
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• 제55권1호
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• pp.33-39
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• 2013

본 연구는 한우 암소 비육시 배합사료 급여형태가 발육, 혈액성상 및 도체특성에 미치는 영향을 구명하고자 수행하였다. 처리구는 배합사료 제한급여 8개월(T1), 제한급여 6개월 후 자유채식 2개월(T2) 및 제한 4개월 후 자유 4개월급여(T3)로 3처리 9반복으로 완전임의배치 하였다. 배합사료 급여형태별 발육은 처리구간 유의적인 차이가 없었다. 그러나, 일당증체량은 T2 처리구(0.75 kg/d)가 다른 처리구(T1: 0.62 kg/d, T3: 0.72 kg/d)에 비해 높은 경향을 나타내었다. 건물섭취량은 처리구간 유의적인 차이는 없었지만 T1 처리구의 볏짚 섭취량이 다른 처리구 보다 유의적으로 높았다(p<0.05). 사료요구량은 T1: 17.8, T2: 12.8 및 T3: 14.1 kg으로 처리구간 유의적인 차이가 인정되었다(p<0.05). 혈청 내 albumin, triglyceride, glucose 및 GPT의 농도는 비육개시 6개월에서 8개월에 T3 처리구가 다른 처리구에 비해 유의적으로 높게 나타났다(p<0.05). 육량특성에서 도체중, 등지방두께 및 등심단면적은 처리 구간 유사한 결과를 보였는데 육량지수는 T2 처리구가 T1 처리구에 비해 유의적으로 높게 나타났다(p<0.05). 육량 A등급 출현율은 T2 처리구가 78%로 모든 처리구에서 가장 높았다. 육질특성 중 근내지방도, 육색, 지방색, 조직감 및 성숙도는 처리구간에 유의적인 차이가 나타나지 않았다. 하지만, 근내지방도와 육질 1등급 이상출현율은 T3 처리구( 4.0, 56%)가 다른 처리구(T1: 3.4, 56%; T2: 3.6, 33%)에 비해 높은 경향을 나타내었다. 따라서 본 연구는 한우 암소 비육시 배합사료의 급여는 비육초기 4개월은 제한급여(체중의 1.6%) 하고 비육후기 4개월에 자유채식하는 것이 적절한 것으로 판단되었다.