• 한국축산식품학회지
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• 제44권1호
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• pp.51-73
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• 2024

This study investigated how birth weight differences in piglets affected carcass and muscle fiber properties as well as meat quality at slaughter. Within litters, piglets were grouped according to their birth weight as either normal (NBW; 1.62-1.73 kg) or low (LBW; 1.18-1.29 kg). At 5 weeks of age, NBW piglets were randomly transitioned to control (C) or isocaloric high fat diets derived from non-dairy (HF), while LBW piglets were randomly transitioned to high fat diets derived from non-dairy (HF) or dairy sources (HFHD). Piglets were reared in individual pens under standardized housing and feeding conditions. Live weight was recorded weekly, and pigs were slaughtered at 12 weeks of age. Hot carcass weights, dressing percentages, lean meat yield, and primal cut proportions were determined. The m. longissimus thoracis was collected from the right side of the carcass for measurement of physical and chemical properties of meat and muscle fiber characteristics. Results indicated that LBW pigs compensated for their live weight compared to NBW pigs at 6 weeks of age. The mean muscle fiber diameter of LBW-HFHD group is significantly higher than NBW-C and NBW-HF group, and the type I muscle fiber diameter is significantly higher than NBW-C group. Dairy fat inclusion in LBW pig diet reduced carcass back fat thickness. This increased the calculated lean meat yield to be comparable to that of NBW pigs fed a commercial diet. Incorporating dairy-sourced high-fat into LBW pigs' diets appears to be an effective strategy for producing carcasses equivalent to NBW pigs.

• Preventive Nutrition and Food Science
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• 제7권3호
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• pp.320-322
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• 2002

The antioxidative capacity of Monascus koji was studied in raw bologna-type sausage by measuring thiobarbituric acid reactive substances (TBARS) and peroxide values (POV) during storage at $25^{\circ}C$ for 7 days. The addition of 2% Monascus koji effectively inhibited lipid oxidation in the mixture without vitamin C and NaNO$_2$, evidenced by its prevention of an increase in TBARS and a significantly reduction in increases in POV. Monascus koji in raw minced processed meat significantly improved the shelf life of the food.

• 농업과학연구
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• 제9권2호
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• pp.540-545
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• 1982

한국(韓國)에서 사육(飼育)되고 있는 닭의 육용종(肉用種) Hubbard bro.와 Cobb 및 난용종(卵用種) Hy line 그리고 우리나라에서 육종(育種)된 한협(韓協)325호(號)의 병아리를 공시동물(供試動物)로 하고 개방식중량측정형(開放式重量測定型) 호흡시험장치(呼吸試驗裝置)를 사용(使用)하여 에너지대사량(代謝量)을 측정(測定)한 결과(結果)는 다음과 같다. 1. 병아리를 9 주령(週齡)까지 cage에서 사육(飼育)한 1수당(首當) 평균(平均) 체중(體重)은 Hubbard bro.가 2570.7g이고 Hy line은 776.9g였으며 한협(韓協)325호(號)는 748g 이었다. 2. 주별(週別) 1 수당(首當) 사료섭취양모(飼料攝取量)은 3주령(週齡)에서 Hubbard bro. 가 54.6g으로 Hy line의 26.7g에 약(約) 2배(倍)였으며, 8령(週齡)에서는 151.1g과 57.2g 으로 약(約) 3배(倍) 정도(程度)였다. 음수량(飮水量)은 5주령(週齡)에서 Hubbard bro.가 1일(日) 평균(平均) $226m{\ell}$, Hy line 이 $58m{\ell}$, 8주령(週齡)에서는 $282m{\ell}$와 $70m{\ell}$였다. 3. 분(糞)의 배설량(排泄量)은 4주(週)와 8주령(週齡)에서 완전건조상태(完全乾燥狀態)로 1일(日) 1수당(首當) Hubbard bro.가 18.7g과 41.5g이었고 Hy line은 6.1g과 10.0g이었다. 4. 에너지 섭취량(攝取量)과 배설량(排泄量)은 3, 5, 8주령(週齡)에서 사료섭취(飼料攝取)에너지와 분(糞)의 배설(排泄)에너지를 측정(測定)하여 대사(代謝)에너지를 조사(調査)한 결과(結果) Hubbard bro. 는 75.4~77.1%였고 Hy line은 75.0~83.5%로 난용종(卵用種)의 사료이용율(飼料利用率)이 높았다. 5. 병아리의 호흡상(呼吸商)은 육용종(肉用種)이나 난용종간(卵用種間)에 차이(差異)를 인정(認定)할 수 없었으며 0.78에서 0.97사이였는데 사료섭취량(飼料攝取量)이 적으며 0.78로 떨어졌으며 많아짐에 따라 0.97로 증가(增加)하였다. 6. 대사체중(代謝體重)에 대한 에너지의 발생량(發生量)은 83.1~123.1Kcal로서 24시간(時間)동안 사료(飼料)의 섭취(攝取)를 거의 하지 않은 상태(狀態)에서는 83.4Kcal로 기초대사량(基礎代謝量)에 근사(近似)하였고 동물상내(動物箱內)의 온도(溫度)가 $27{\sim}34^{\circ}C$로 높을 때에는 123.1Kcal로 증가(增加)하는 현상(現像)을 나타냈다.

• 대한수의학회지
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• 제38권4호
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• pp.745-750
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• 1998

A sensitive and rapid enzyme immunoassay(EIA) to detect Escherichia coli O157 in ground beef was developed by using a sandwich type assay with polyclonal antibodies to E coli O157. E coli O157 in ground beef could be detected within 15hr, including incubation for 12hr in enrichment broth and 3hr in immunoassay. The EIA could detect $1.3{\times}10^5$ cells of E coli O157/g of ground beef without enrichment. The lowest limit of detection was 0.23 E coli O157 per g of meat after enrichment. Confirmation was required in the positive specimens in the EIA by culture method even though the negative specimens were not. These results suggested that the immunoassay could be a very efficient method for the screening E coli O157 in meat.

• 한국대기환경학회지
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• 제29권5호
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• pp.615-624
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• 2013

In this study, the emission patterns of reduced sulfur compounds (RSC) were investigated using four different types of food samples (boiled egg, milk, canned meat and strawberry) between fresh and decaying stages. To this end, the concentrations of RSCs were measured at storage days of 0, 1, 3, 6, and 9 under room temperature. Four sulfur compounds ($H_2S$, $CH_3SH$, DMS and DMDS) were selected as target compounds along with two reference compounds ($CS_2$ and $SO_2$). Their concentrations were quantified using GC-PFPD equipped with thermal desorption (TD) system. The boiled egg showed the highest concentration of $H_2S$ (3,655 ppb) at D-1, while $CH_3SH$ reached its maximum value of 64.4~78.5 ppb after 3 days. In milk samples, concentration of $CH_3SH$, DMS, and DMDS went up to 487, 16.3, and 578 ppb, respectively with the progress of decay (D-9). In case of canned meat, concentration of $H_2S$ and $CH_3SH$ peaked in the beginning (D-0) such as 345 and 66.6 ppb. In case of strawberry, $CH_3SH$ and DMDS showed the maximum concentrations 135 and 50.5 ppb at D-1, respectively. The olfactometry dilution-to-threshold (D/T) ratio by air dilution sensory (ADS) test showed similar patterns when sum of odor intensity (SOI) was derived via conversion of odorant concentration data. The results of this study confirm that the time of strong RSC emissions is distinguished for each food type between fresh (e.g., strawberries) and decaying conditions (e.g., milk).

• Asian-Australasian Journal of Animal Sciences
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• 제29권6호
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• pp.865-871
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• 2016

The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three types of sausage were manufactured with different fat sources: 20% pork back fat (CON), 20% canola oil (CA) and 20% flaxseed oil (FL). The pH value of the CA was significantly higher than the others (p<0.05). The highest water holding capacity was also presented for CA; in other words, CA demonstrated a significantly lower water loss value among the treatments (p<0.05). CA had the highest lightness value (p<0.05). However, FL showed the highest yellowness value (p<0.05) because of its own high-density yellow color. The texture profile of the treatments manufactured with vegetable oils showed higher values than for the CON (p<0.05); furthermore, CA had the highest texture profile values (p<0.05) among the treatments. The replacement of pork back fat with canola and flaxseed oils in sausages significantly increased the omega-3 fatty acid content (p<0.05) over 15 to 86 times, respectively. All emulsion sausages containing vegetable oil exhibited significantly lower values for saturated fatty acid content and the omega-6 to omega-3 ratios compared to CON (p<0.05). The results show that using canola or flaxseed oils as a pork fat replacer has a high potential to produce healthier products, and notably, the use of canola oil produced characteristics of great emulsion stability and sensory quality.

• 한국축산식품학회지
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• 제37권2호
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• pp.297-304
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• 2017

Animal-origin food products pose serious threat to public food safety due to high microbial loads. The microbial and radioactive contaminations in commercial cold duck meat products were evaluated. Ten different lots of commercial samples ($C_1-C_{10}$) were classified based on type and smoking process. All samples were highly contaminated (< 4-7 Log CFU/g) with total aerobic bacteria (TAB), yeasts and molds (Y&M), and 7 samples ($C_1-C_7$) were positive for coliforms. Furthermore, three samples were contaminated with Listeria monocytogenes ($C_4-C_6$) and one with Salmonella typhimurium ($C_6$). No radionuclides ($^{131}I$, $^{137}Cs$, and $^{134}Cs$) were detected in any sample. The results of DEFT (direct epifluorescent filter technique)/APC (aerobic plate count), employed to screen pre-pasteurization treatments of products, indicated that smoked samples were positive showing DEFT/APC ratios higher than 4. Notably, the samples showed a serious threat to microbial safety, thus were irradiated with electron-beam (e-beam). The $D_{10}$ values for S. typhimurium and L. monocytogenes were 0.65 and 0.42 kGy, respectively. E-beam application at 3 and 7 kGy resulted in reduction of initial TAB, Y&M, and coliform populations by 3 and 6 log cycles, respectively. Thus, e-beam was proven to be a good decontamination approach to improve the hygiene of cold duck meat.

• 한국축산식품학회지
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• 제37권2호
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• pp.162-167
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• 2017

Functional and nutritional soluble proteins can be recovered from surimi (and surimi-like material) processing wastewater, reducing environmental problems and the cost of an irresponsible waste disposal. Recovered proteins may be added back at a low percentage to surimi products. The aim of this work was to evaluate the effect of the addition of soluble recovered proteins (RP), obtained from mechanically separated chicken meat surimi-like material (MSCM-SLM) processing wastewater by acidic pH-shifting, on the composition and texture of RP-MSCM-SLM, with RP contents of 0, 10, 20 and 30% (w/w) in the mixture. For that, proximate composition and gel properties were evaluated. The fat content of the MSCM-SLM was significantly reduced to 11.98% and protein increased to 83.64% (dry basis) after three washing cycles. The addition of 30% RP in the MSCM-SLM significantly augmented the protein content to 93.45% and reduced fat content from to 2.78%. On the other hand, the addition of RP was responsible for a drastic decrease in texture parameters, reaching 252.36 g, 185.23 g.cm, and 6.97 N for breaking force, gel strength and cutting strength, respectively, when 30% of RP was included in the MSCM-SLM. It was concluded that the obtained intermediary product (RP-MSCM-SLM) is a good option to applications in processed meat products where high texture parameters are dispensable, e.g., emulsified inlaid frankfurter-type sausages, but high protein content and low fat content desired.

• 한국수산과학회지
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• 제46권6호
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• pp.682-688
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• 2013

In this study, we investigated about cell toxicity and oxidative stress of HepG2 cell by treatment of sodium fluoride (NaF) and fluoride extracts from krill Euphausia superba meat, shell, whole body and krill meal. The cell toxicity showed significant at 300 and $500{\mu}g/mL$ NaF treatment group. But krill (Euphausia superba) fluoride extract (KFE) treatment in all groups were not toxic. The superoxide radical production increased significantly in NaF treated group, but there was no significant change in KFE treated group. The superoxide dismutase activity was a significant increase 21.5% at $100{\mu}g/mL$ and 24.7% at $300{\mu}g/mL$ treatment group of fluoride extracts from krill meat, and 8.7% at $300{\mu}g/mL$ in krill meals, compared to the control group. However, hydroxy radical flux and catalase and glutathione peroxidase activity of fluoride extracts from krill meat did not change. As a result, for a short period of time, NaF treatment in HepG2 cells affect the cell toxicity and oxidative stress, but in the case of KFE, these were not recognized. Thus, depending on the type of food ingested with fluoride, cell toxicity and oxidative stress was found to be different.

• Asian-Australasian Journal of Animal Sciences
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• 제15권12호
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• pp.1702-1707
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• 2002

The effects of dark-control (D) and continuous green light (GL) exposure of incubated meat-type breeder eggs (Hybro) on embryonic growth from 5 to 15 days of age, hatching time, hatchability per cent and chick hatching weight were investigated in three consecutive experiments at 33, 38, and 41 weeks of age. A total of 798 eggs were used in this study. Eggs were set in an incubator on trays either in the D or under two tubes of 20-watt green fluorescent light during the first 18 days of incubation. Eggs from both treatments were transferred to the dark hatching compartment at 19 days of incubation. The light intensity was in the range of 1,340 to 1,730 lux at the surface of the eggs. GL incubation of eggs significantly (p<0.01) increased weight (expressed as an absolute value) and daily weight gain of embryos at 11 and continued to 15 days of age, hatchability per cent by 4.8%, reduced dead embryos per cent and chick weight at hatch by 37 and 2%, respectively and accelerated hatching time by about 24 h when compared with the D-control incubation. Chicks hatched at 504 h of incubation had significantly (p<0.01) higher body weight, expressed as an absolute value or as a percentage of egg weight, than those hatched earlier at 456 h of incubation. It was concluded that the GL incubation of meat breeder eggs reduced incubation period and chick weight at hatch and increased embryonic growth and hatchability per cent.