• Journal of Nutrition and Health
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• v.44 no.5
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• pp.406-415
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• 2011

Recent studies have shown that high consumption of processed meat may be associated with increasing risk of metabolic syndrome, which have been suggested as a predictor of diabetes and cardiovascular disease. However, limited studies have investigated this association in Korean population. The purpose of this study was to investigate the cross-sectional association between processed meat/unprocessed (beef, pork, chicken) intakes and the prevalence of metabolic syndrome. Using data from 2007-2008 Korean National Health and Nutrition Examination Survey (KNHANES), we analyzed data including 5,545 men and women who were aged older than 20 years, and who were free of chronic disease such as hypertension, type 2 diabetes and cardiovascular disease. Subjects who frequently consumed processed meat tended to be younger and more likely to be current smokers. In addition, men were more likely to consume processed meat than women. Although higher processed/unprocessed meat intakes were significantly associated with the lower risk of metabolic syndrome in a crude model, these associations were no longer significant after adjustment for potential confounding factors. For example, comparing subjects in the highest intake quartile of processed meat with the lowest intake group, the multivariate-adjusted odds ratio (OR) of metabolic syndrome was 0.92 (95% CI: 0.58-1.46) for processed meat, 1.09 (95% CI: 0.76-1.56) for beef, 1.10 (95% CI: 0.74-1.62) for pork and 0.75 (95% CI: 0.51-1.12) for chicken. In conclusion, we found no evidence of any adverse effects of frequent processed or unprocessed meat intakes on the prevalence of metabolic syndrome among Korean adults at the exposure levels seen in this study.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.2
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• pp.253-259
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• 2013

Paddy rice is rarely used as a feed because of its high fiber content. In this study, two experiments were conducted to study the effects of supplementing an enzyme complex consisting of xylanase, beta-glucanase and cellulase, to paddy-based diets on the performance and nutrient digestibility in meat-type ducks. In the both experiments, meat-type ducks (Cherry Valley) were randomly assigned to four treatments. Treatment 1 was a basal diet of corn-soybean; treatment 2 was a basal diet of corn-paddy-soybean; treatment 3, had enzyme complex added to the corn-paddy-soybean basal diet at levels of 0.5 g/kg diet; and treatment 4, had enzyme complex added to the corn-paddy-soybean diet at levels of 1.0 g/kg diet. The results showed that the enzyme complex increased the ADG, and decreased the ADFI and F/G significantly (p<0.05) in the ducks, and the ADFI for the ducks fed the corn-paddy-soybean diet showed no difference compared to the ducks fed corn-soybean diets at all stages of the experiment (p<0.05). When corn was partially replaced by paddy, the digestibility of CP and NDF was decreased and increased, respectively (p<0.05), and the level of enzyme complex had a significant effect on both CP and NDF digestibility (p<0.05). As for the AME, addition of enzyme complex increased it significantly (p<0.05), but both diet types and levels of enzyme complex had no effect (p>0.05). The outcome of this research indicates that the application of enzyme complex made up of xylanase, beta-glucanase, and cellulase, in the corn-paddy-soybean diet, can improve performance and nutrition digestibility in meat-type ducks.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.11
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• pp.1685-1690
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• 2018

Objective: The pituitary specific transcription factor-1 (Pit-1) gene is responsible for pituitary development and growth hormone expression and is regarded as a pivotal candidate gene for growth and production in chickens. Therefore, the aim of this study was to investigate the association of Pit-1 polymorphisms with growth and feed efficiency traits in yellow meat-type chickens. Methods: In the present study, five single nucleotide polymorphisms (SNPs) of Pit-1 were selected and genotyped by high-throughput matrix-assisted laser desorption-ionization time-of-flight mass spectrometry in 724 meat-type chickens. Results: Association analysis showed that rs13687126 of Pit-1 was strongly associated with body weight gain (BWG) and feed intake (FI) (p<0.05), and that rs13687128 was significantly correlated with body weight at 70 days of age (BW70), BWG and feed conversion ratio (FCR) (p<0.05). SNP rs13905622 was strongly related to BW70 and FCR (p<0.05). Furthermore, birds with the GG genotype of rs13687126 had larger BWG and FI than those with the AG genotype (p<0.05). Individuals with the TT genotype of rs13687128 were significantly higher BW70 and BWG than those of the CT and CC genotype, while FCR was just the opposite (p<0.05). For rs13905622, the AA chickens showed strongly larger BW70 and lower FCR compared with the AT and TT chickens (p<0.05). Additionally, an ACA haplotype based on rs13687126, rs13687128, and rs13905622 had significant effects on BW70 and FCR (p<0.05). Conclusion: Our studies thus provide crucial evidence for the relationship between polymorphisms of Pit-1 and growth and feed efficiency traits which may be useful for meat-type chicken breeding programs.

• Food Science and Biotechnology
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• v.14 no.5
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• pp.628-633
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• 2005

Muscle fiber characteristics were evaluated for predictability of meat quality traits using 231 crossbred pigs. Muscle $pH_{45min}$, R-value, and $pH_{24hr}$ were selected to estimate regression equation model of drip loss and lightness, although variances of coefficient estimates could only account for small part of drip loss (about 16.3 to 25.3%) and lightness (about 16.9 to 31.7%). Muscle $pH_{24hr}$ was represented to drip loss and lightness, which explained corresponding 25.3 and 31.7% of estimation in drip loss and lightness, respectively. Area percentage of type IIb fiber significantly contributed to prediction of metabolic rate and meat quality. However, equations predicting meat quality traits based on area percentage of type IIb fiber alone are less useful than ones based on early postmortem parameters. These results suggest estimated model using both metabolic properties of muscle and postmortem metabolic rate could be used for prediction of pork quality traits.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.580-592
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• 2018

The formulation of an oil/water (o/w) emulsion made up of a mixture of perilla oil and canola oil (30/70 w/w) was optimized using a response surface methodology to find a replacement for animal fat in an emulsion-type meat product. A 12 run Plackett-Burman design (PBD) was applied to screen the effect of potential ingredients in the (o/w) emulsion, including polyglycerol polyricinoleate (PGPR), fish gelatin, soy protein isolate (SPI), sodium caseinate, carrageenan (CR), inulin (IN) and sodium tripolyphosphate. The PBD showed that SPI, CR and IN showed promise but required further optimization, and other ingredients did not affect the technological properties of the (o/w) emulsion. The PBD also showed that PGPR played a critical role in inhibiting an emulsion break. The level of PGPR was then fixed at 3.2% (w/w total emulsion) for an optimization study. A central composite design (CCD) was applied to optimize the addition levels of SPI, CR or IN in an (o/w) emulsion and to observe their effects on emulsion stability, cooking loss and the textural properties of a cooked meat emulsion. Significant interactions between SPI and CR increased the cooking loss in the meat emulsion. In contrast, IN showed interactions with SPI leading to a reduction in cooking loss. Thus, CR was also removed from the formulation. After optimization, the level of SPI (4.48% w/w) and IN (14% w/w) was validated, leading to a perilla-canola oil (o/w) emulsion with the ability to replace animal fat in an emulsion-type meat products.

• Korean Journal of Poultry Science
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• v.30 no.3
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• pp.211-217
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• 2003

A study was conducted to investigate the fattening performance, physico-chemical properties of breast meat, vaccine titers in cross bred meat type hybrid chicks fed organic sulfur. Total three hundred and sixty chicks of eight weeks old were replaced in individual cage from 8 to 10 weeks old. Four levels of organic sulfur (0, 1.0, 2.0, 4.0%) containing 45% sulfur were added into basal diet containing CP 19% and ME 2,950 kcal/kg. Weight gain, feed intake, fred conversion were weekly measured. The proximate composition, physico-chemical properties of breast meat, vaccine titer and sensory characteristics were examined at the end of experiment. Weight gain, feed intake and feed conversion of birds fed organic sulfur were not statistically different with control. There were no significant difference in feed intake and feed conversion. However, abdominal fat(%) of birds fed organic sulfur tended to increase compared with control. Crude fat of breast meat decreased significantly in organic sulfur treatments(P<0.05). The red color of breast meat seemed to increase but was not statistically different among the treatments. Cooking loss showed decrements significantly in organic sulfur treatments(P<0.05). Mechanical Hardness, cohesiveness and springiness were prone to be high and gumminess greatly high in breast meat of birds fed organic sulfur addition compared with control. Juiciness tended to increase and greasiness decreased(P<0.05) in organic sulfur treatments by the sensory evaluation. The overall acceptability of the breast meat was the highest at 2.0% organic sulfur added chicks(P<0.01). There were no different blood cholesterol, AST, ALT and BUN.

• Korean Journal of Food Science and Technology
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• v.3 no.1
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• pp.48-51
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• 1971

The raw surf clam meat was pretreated with BHA, EDTA or $NaHSO_3$. The pretreated meat was chopped with chopper, and spread the chopped meat on nylon net, and then dehydrated with cabinet type hot air dryer. In the surf clam meat flake process, the pretreating and the copping steps prior to final dehydration improved the pigment retention and texture of the products. The chopping steps prior to dehydration reduced the dehydration time of surf clam meat. The BHA treatment prior to dehydration of mashed surf clam meat had an outstanding effect on the pigment retention during a process of dehydration and storage. The surf dam meat flakes reabsorbed water more rapidly about two times than the dehydrated natural surf clam meat products. The surf clam meat flakes stored for three months in the dark place showed less pigment loss than the exposed ones, and the former reabsorbed water more rapidly than the latter.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.12
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• pp.1895-1900
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• 2007

An experiment was carried out to investigate the effects of different chilling temperature on duck breast and leg meat quality. Duck carcasses were chilled for 30 minutes in water at either $0^{\circ}C$, $10^{\circ}C$ or $20^{\circ}C$ within 20 minutes of post mortem with 6 carcasses per group. Results showed no significant effects of chilling temperature on ultimate pH, protein solubility, sarcomere length and shear force value for duck breast or leg meat (p>0.05). Leg meat had higher ultimate pH, redness and shear force value, lower cooking loss, lightness, yellowness and protein solubility values than breast meat. The interaction of meat type and chilling temperature on cooking loss was significant (p<0.05). The effect of chilling temperature on cooking loss was more severe in leg meat than breast meat and $20^{\circ}C$ chilling resulted in significantly higher cooking losses than the other chilling temperatures. Results of this experiment revealed that duck carcass can be chilled at $10^{\circ}C$ without any harmful effect on meat quality including toughness of meat.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.813-822
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• 2005

This study examined the dietitians 'perception and usage of processed meat products in institute foodservices. Out of 368 questionnaires collected from the subjects in school and business foodservices, 341 were chosen for statistical analysis after 27 were excluded for improper responses. According to the results, dietitian perceived the processed meat products food positively in terms of 'convenience'(3.94) and 'taste'(3.30), but negatively in terms of 'package'(275) and'additive'(2.01). In the frequency of usage, they used 'Ham'(2.51) the most frequently, followed in order by 'Wanja'(2.17), 'Dongas'(1.99), 'Tangsuyook'(1.82), 'Hamburg Steak'(1.71), 'Dduckgalbi'(1.59), 'Bacon'(1.50), 'Luncheon meat'(1.39), and 'Smoked meat'(1.30). The perception of processed meat products was more different according to institutes than dietitian. For dietitian, the frequency of usage was different according to their age and career, while for institute, it differed according to the type of management and the cycle of menu. Also dietitian placed the most importance on 'taste and preference'($90.1\%$) in buying and 'balance of nutrition'($72.0\%$) in cooking processed meat products (Ed- there is no respective comparison here). Finally, in the correlation analysis between perception and usage of processed meat products, the taste had positive correlation with 'Hamburg steak', 'Tangsuyook', and 'Dongas', the additive had positive correlation with 'Tangsuyook', and convenience had negative correlation with 'Tangsuyook' Based on the results of this study, the Processed meat products should be researched, developed, and supplied, with consideration for institution foodseuices.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.5
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• pp.628-634
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• 2014

Data on age and body weight at breeding, parity, previous litter size, days open and some descriptive body linear traits from 389 meat-type, prolific Black Bengal goats in Tripura State of India, were collected for 3 and 1/2 years (2007 to 2010) and analyzed using logistic regression model. The objectives of the study were i) to evaluate the effect of age and body weight at breeding, parity, previous litter size and days open on litter size of does; and ii) to investigate if body linear type traits influenced litter size in meat-type, prolific goats. The incidence of 68.39% multiple births with a prolificacy rate of 175.07% was recorded. Higher age (>2.69 year), higher parity order (>2.31), more body weight at breeding (>20.5 kg) and larger previous litter size (>1.65) showed an increase likelihood of multiple litter size when compared to single litter size. There was a strong, positive relationship between litter size and various body linear type traits like neck length (>22.78 cm), body length (>54.86 cm), withers height (>48.85 cm), croup height (>50.67 cm), distance between tuber coxae bones (>11.38 cm) and distance between tuber ischii bones (>4.56 cm) for discriminating the goats bearing multiple fetuses from those bearing a single fetus.