• Food Science of Animal Resources
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• v.38 no.5
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• pp.927-935
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• 2018

Various amounts of buckwheat powder (0%, 1%, 2%, and 3%) were added to emulsion-type pork sausages. The effects of buckwheat powder on the physicochemical characteristics of the emulsion type sausages, including proximate composition, cooking yield, viscosity, pH, instrumental color, texture profile analysis (TPA), and sensory evaluation, were determined. Increased levels of added buckwheat powder led to higher moisture (p<0.05), ash content (p<0.05 or >0.05), and cooking yield (p<0.05). However, the protein and fat contents of the sausage samples were lower (p<0.05) with higher levels of added buckwheat powder. The instrumental color and pH values were affected by the addition of buckwheat powder, which has a pH of 6.1 and associated color coordinates of $L^*=75.0$, $a^*=1.3$, and $b^*=8.7$. Meat batter with 3% buckwheat powder was shown the highest (p<0.05) viscosity indicating great formation of emulsion. There were no significant differences in the TPA among the treated samples. The viscosity value increased with increasing cooking yield in the batter ($r^2=0.7283$) i.e. the correlation coefficient between the two measurements was very high and positive. For sensory traits except for tenderness, the highest scores (p<0.05) was detected on sausages with 3% added buckwheat powder by a panel. These results suggest that the addition of 3% buckwheat powder to emulsion-type sausages produces a more beneficial meat product, with a lower fat content, greater formation of emulsion and no adverse effects on sensory properties.

• Food Science of Animal Resources
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• v.40 no.4
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• pp.551-562
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• 2020

Beef fat was replaced with cold press pumpkin seed oil (PSO; 0%, 5%, 15%, and 20%) in the production of bologna-type sausages. A value of pH, water-holding capacity (WHC), jelly-fat separation, emulsion stability and viscosity values were determined in meat batters. Thiobarbituric acid reactive substances (TBARS), color, and textural characteristics (TPA, shear test, penetration test) were determined in end-product at 1, 7, 14, 21, and 28 days of storage at 4℃. The pH values were varied between 6.06 and 6.08. With the increase in the level of PSO in meat batters, there was a significant increase in WHC, jelly-fat separation and viscosity values (p<0.05) while a significant decrease in emulsion stability (p<0.05). TBARS values of sausages were found to be significantly higher than in the control group (p<0.05), and this trend continued during storage. Increasing of PSO level were caused a significant increase in L* and b* values while a decrease in a* value (p<0.05). Hardness, adhesiveness and chewiness values were significantly reduced whereas cohesiveness and resilience values increased (p<0.05). Maximum shear force and work of shear was significantly decreased as the level of PSO increased (p<0.05). Hardness, work of penetration and the resistance during the withdrawal of the probe values (penetration tests) increased significantly with the increase in the level of PSO (p<0.05). These results indicate that PSO has potential to be use as a replacement of animal-based fats in the production of bologna-type sausages.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.145-152
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• 1999

To explore the possibility of using freeze dried loach for instant choo o tang(Korean traditional loach soup), protein qualities and fatty acid composition were evaluated on boiled and steamed loach. Total lipid and ash content were lowered in both heated(boiled and steamed) loaches due to deboning and eviscerating during cooked meat preparation. Profiles of total amino acids were not changed seriously by the type of cooking, but the amount of essential amino acids were comparable in all samples. Two times more free amino acids were quantified in cooked samples compared to raw meat. Available lysine was marginally decreased by cooking, and that caused some measurable change in typsin indigestible substrate(TI) in streamed whole loach. In vitro protein digestibility of the heated loaches was not altered drastically and the protein quality determined as computed protein efficiency ratio(C PER) was similar for the raw, boiled and steamed loach. The ratios of unsaturated to saturated fatty acids changed measurably in heated whole loach. The results shows that heating caused apparent oxidative deterioration of the polyunsaturated fatty acids.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.8
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• pp.1345-1357
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• 2018

Objective: This study examined the influence of dietary supplementation of Nigella sativa seeds, Rosmarinus officinalis leaves and their combination on carcass attributes, fatty acid (FA) composition, gene expression, lipid oxidation and physicochemical properties of longissimus dorsi (LD), semitendinosus (ST), and supraspinatus (SS) muscles in Dorper lambs. Methods: Twenty-four Dorper lambs ($18.68{\pm}0.6kg$, 4 to 5 months old) were randomly assigned to a concentrate mixture containing either, no supplement (control, T1), 1% Rosmarinus officinalis leaves (T2), 1% Nigella sativa seeds (T3), or 1% Rosmarinus officinalis leaves+1% Nigella sativa seeds (T4) on a dry matter basis. The lambs were fed the treatments with urea-treated rice straw for 90 days, slaughtered and the muscles were subjected to a 7 d postmortem chill storage. Results: The T2 lambs had greater (p<0.05) slaughter and cold carcass weights than the control lambs. Dietary supplements did not affect (p>0.05) chill loss, dressing percentage, carcass composition, intramuscular fat and muscle pH in Dorper lambs. Meat from supplemented lambs had lower (p<0.05) cooking and drip losses, shear force, lightness, and lipid oxidation and greater (p<0.05) redness compared with the control meat. The impact of dietary supplements on muscle FA varied with muscle type. Diet had no effect (p>0.05) on the expression of stearoyl-CoA desaturase and lipoprotein lipase genes in LD and ST muscles in Dorper lambs. The T2 and T3 diets up regulated the expression of AMP-activated protein kinase alpha 2 gene in LD and ST muscles and up regulated the expression of sterol regulatory element-binding protein 1 in ST muscle in Dorper lambs. Conclusion: Dietary supplementation of Nigella sativa seeds and Rosmarinus officinalis leaves had beneficial effects on meat quality in Dorper lambs.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.3
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• pp.230-236
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• 2016

The study was carried out to evaluate the quality of commercial pork and beef jerky at a market in Korea. The amount of food additives, place of origin, meat content, microbiological and physicochemical characteristics were investigated in 46 different jerky samples. Meat contents of pork and beef jerky were 75.2~94.0% and 80.0~95.6%, respectively. Food additives, including sodium nitrite, potassium sorbate, and sodium erythorbate were mainly used in jerky. Pork jerky was processed from domestic pork, and beef jerky was mostly processed from imported beef from the USA, Australia, or New Zealand. Pork jerky contained $23.82{\pm}5.74%$ moisture, $37.86{\pm}7.05%$ crude protein, $6.16{\pm}4.91%$ crude fat, and $4.6.87{\pm}1.76%$ crude ash. Beef jerky contained $26.64{\pm}5.21%$ moisture, $41.36{\pm}3.50%$ crude protein, $4.67{\pm}3.46%$ crude fat, and $7.21{\pm}1.91%$ crude ash. Water activity (Aw) of pork jerky was $0.73{\pm}0.09$ while that of beef jerky was $0.78{\pm}0.08$. Volatile basic nitrogen (VBN) content to jerky was 7.1~36.0 mg/100 g. There was no significant difference in the physicochemical composition of meat type (p<0.05). Coliform, Escherichia coli and Staphylococcus aureus were not detected in pork or beef jerky, whereas yeast and molds were detected below $1.2{\times}10^1CFU/g$ in beef jerky samples.

• Animal Bioscience
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• v.35 no.7
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• pp.1039-1047
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• 2022

Objective: The purpose of this study is to determine the optimal time of transportation of floor-feed and scatter-feed broilers. Methods: Eighty healthy Arbor Acres (AA) broilers (21-day-old, 624.4 g, male, standard error = 6.65) were selected and randomly divided into two experimental groups (floor-feed and scatter-feed), then fed for three weeks. The experiment comprised a 2×4 factorial design with 2 feed patterns (floor-feed and scatter-feed) and 4 transport periods (2, 3, 4, and 5 h), and 4 replicates of 5 broilers (54-day-old, 2243 g, standard error = 46.65) was used to compare weight loss, meat quality and behavior index of different groups. Results: It appeared that drip loss, meat color and resting behavior of experimental broilers changed as length of transportation (p<0.05), however, weight loss and pH were not significantly transformed (p>0.05). Compared with floor-feed group, broilers in scatter-feed group had lower pH at 24 hours (3 h) and different behavioral indicators (p<0.05). Especially indicators after 3 h transportation, there were obvious differences between the two feeding modes in the behavior reaction of stress events before slaughter with different transport duration (p<0.05). The fluctuation of data on resting behavior with scatter-feed was significantly higher than that of floor-feed broilers. There was no interaction between transport time and different feeding methods for index tested of our experiment (p>0.05). Conclusion: Comprehensive analysis showed that the maximum transport duration of floor-feed and scatter-feed broilers should not exceed 3 h, and scatter-feed broilers were more likely prone to fear.

• Korean Journal of Animal Reproduction
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• v.9 no.2
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• pp.124-132
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• 1985

The work was conducted to clarify the development of testes and histological changes of the Seminiferous tubules that is the Surface area, diameter, length of the tubules and the process of Spermatic cells growth in Seminal epithelium in relation to Sexual maturity of the meat-type cockerels. In addition the present experiments were planned to gain some basic data helpful for the study of reproductive physiology in meat-type cockerels and also to compare the histological changes Seminiferous tubules between egg and general purpose type cockerels. 1. The growth pattern of body weight, testes and comb was classified into four phase according to age. Body weight increased up to about 2kg at 2nd stage and to 4.3kg at 4th stage while at 3rd stage the growth rate of body weight was slower. The tests developed slowly until 22 weeks of age with no correlation to the growth of body weight. However, it grew rapidly afterwards, reaching 27.79$\pm$9.26gm and 42.46$\pm$5.33 gm at 24 and 28 weeks of age, respectively. The spermatozoa was seen first at 24 weeks of age. On the other hand, comb grew at similar rate to the testes, weighing on the average 21.78$\pm$6.48gm and 41.42$\pm$1.25gm at 24 and 28 weeks of age, respectively. 2. The areal rate of the Seminiferous tubules to interstitial tissues was 66%:34% at 2 weeks of age and the rate of the former increased in comparison to that of the latter as they grew older, becoming 94%:7% between at 24 weeks of age, when the testes weight increased rapidly too. 3. Diameter of Seminiferous tubules at 2 weeks of age was 42.76$\pm$1.04$\mu$m and then it gradually increased as the testes grew until 22 weeks of age, when it grew rapidly, increasing about 2.9 times of those of 2 weeks and at last increased up to 5 times at 24 weeks. 4. Length of Seminiferous tubules was 4.5cm at 2 weeks and then it was gradually increased. At 22 weeks old the length of tubules was icnreased rapidly being 321 meter and increased more than double, being 658 meter at 24 weeks old. 5. The cells of Seminal epithelium developed poorly and the number of cells were relatively few until 16 weeks old. Afterwards the cells increased rapidly in number and at 18 weeks, the number became twice of those of 16 weeks, reaching 140.43$\pm$43.6. At 24 weeks the cells increased more rapidly, reaching to 10 layers and Spermatozoa were first time seen.

• Journal of Animal Science and Technology
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• v.50 no.1
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• pp.133-144
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• 2008

Four different pork patties were made with two levels, HP/FP-3% and HP/FP-6%, containing 3.0 and 6.0% HP(hot air dried sweet persimmon powder)/FP(freeze-dried sweet persimmon powder), respectively. After manufacture, the meat patties were packaged with  polyvinyl wrap and stored at 4℃ for 8 days. CTL(control) and HP-3% meat patties were significantly(p<0.05) higher in moisture content than the other samples. FP-6% was found higher in protein content than the other treatments. FP-3% had a higher fat content than other meat patty samples. However, ash contents were not found significantly(p>0.05) different among the meat patty samples. The value of pH, L* and a* values were decreased as the cold storage time increased in all treatments(p<0.05). WHC(water holding capacity) of CTL and HP-6% and cooking loss of HP-3% were significantly(p<0.05) decreased with increased storage period. The diameter and thickness of all meat patties decreased with increasing the storage period. VBN(volatile basic nitrogen) values of all meat patties were increased(p<0.05) with increased storage period. TBARS (thiobarbituric acid reactive substance) of treatments were higher than that of CTL during whole storage time. The number of microorganisms(Total plate counts, Escherichia coli.) were maintained below 4.61 log10 CFU/cm2 during the whole storage period. In sensory evaluation, treatment groups had higher(p<0.05) scores in aroma, flavor, color and overall acceptability.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.2
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• pp.301-308
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• 2018

Objective: This study compared the meat quality, muscle fiber characteristics, and fatty acids between Jinjiang yellow cattle (JJ) and F1 Simmental${\times}$Jinjiang yellow cattle (SJ) which were offered the same diet. Methods: Six JJ and six SJ individuals were reared and fattened from 10 to 26 months of age. After feeding, the highrib (HR), ribeye (RB), and tenderloin (TL) samples were taken from the carcass for meat quality evaluations. Results: The results showed that growth performance of SJ was higher than that of JJ (higher live weight and average daily gain), and the hot carcass weight of SJ was higher than that of JJ (p<0.05). pH of JJ was higher than that of SJ in TL (p<0.05); the color of $a^{\ast}$ of SJ was higher than that of JJ in TL and RB (p<0.05); the cooking loss of SJ was significantly lower than that of JJ in TL and RB (p<0.05); the shear force value was significantly lower in SJ compared to JJ (p<0.05); the muscle fiber diameter was higher and the fiber density was lower in SJ compared to JJ in HR and TL (p<0.05); compared to SJ, the muscles of JJ had higher saturated fatty acid (SFA) composition; the sum of monounsaturated fatty acid and polyunsaturated fatty acid (PUFA) were lower in the muscle of JJ; the mRNA expressions of myosin heavy chain-I (MyHC-I) and MyHC-IIa were higher in SJ compared to JJ in muscle of HR and RB; the mRNA expressions of MyHC-IIx and MyHC-IIb were lower in SJ compared to JJ in HR and RB (p<0.05). Conclusion: Meat quality and fatty acid profile differed between SJ and JJ; the muscle of SJ had higher $a^{\ast}$ and SFA; SJ had lower cooking loss, shear force and PUFA compared to the muscle of JJ. In addition, the type and development characteristics of the muscle fiber had some difference between SJ and JJ; these might be factors which caused the differences in meat quality and fatty acid profile between SJ and JJ.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.4
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• pp.555-563
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• 2016

Purple rice is a strain of glutaneous rice rich in anthocyanins and ${\gamma}$-oryzanol. Both types of compounds are involved in antioxidant and lipid metabolism of mammals. Three experimental diet types were used which consisted approximately by half either of purple rice, white rice or corn. Diets were fed to $3{\times}10$ pigs growing from about 30 to 100 kg. Meat samples were investigated either as raw or cured loin chops or as smoked bacon produced from the belly. Various physicochemical traits were assessed and data were evaluated by analysis of variance. Traits describing water-holding capacity (drip, thaw, and cooking losses) and tenderness (sensory grading, shear force) of the meat were mostly not significantly affected by the diet type. However, purple rice feeding of pigs resulted in lower fat and cholesterol contents of loin and smoked bacon compared to white rice, but not compared to corn feeding except of the fat content of the loin. The shelf life of the raw loin chops was improved by purple rice as well. In detail, the occurrence of thiobarbituric acid reactive substances after 9 days of chilled storage was three to four times higher in the white rice and corn diets than with purple rice. The n-6:n-3 ratio in the raw loin chops was 9:1 with purple rice and clearly higher with 12:1 with the other diets, meat lipids. Level and kind of effect of purple rice found in raw meat was not always recovered in the cured loin chops and the smoked bacon. Still the impression of flavor and color, as well as overall acceptability were best in the smoked bacon from the purple-rice fed pigs, whereas this effect did not occur in the cured loin chops. These findings suggest that purple rice has a certain, useful, bioactivity in pigs concerning meat quality, but some of these effects are of low practical relevance. Further studies have to show ways how transiency and low recovery in meat products of some of the effects can be counteracted.