• 농업과학연구
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• 제46권1호
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• pp.11-25
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• 2019

This study was conducted to evaluate the effects of a composite feed additive (CFA) consisting of vitamin C, vitamin E, selenium, and choline on growth performance, carcass characteristics, and meat properties of Hanwoo steers. Twenty-two late fattening steers were randomly assigned to one of two dietary groups, control (commercial concentrate + rice straw) and treatment (commercial concentrate + rice straw + 50 g of CFA). Average daily gain (ADG) was 4.0% higher in treatment than that in control; however, there was no statistically significant difference. The supplementation of CFA had no effect on overall yield or quality traits of carcass. CFA had no effect on chemical composition, water holding capacity, shear force, cooking loss, or myoglobin values in longissimus muscle; however, the content of ${\alpha}$-tocopherol was increased by supplementation of CFA (p < 0.01). The contents of ${\alpha}$-linolenic acid and n-3 fatty acids were higher in treatment group than in control (p < 0.01). The ratio of n-6/n-3 fatty acids was decreased by supplementation of CFA (p < 0.01). The supplementation of CFA had no effect on pH or thiobarbituric acid reactive substances (TBARS) values in longissimus muscle (raw); however, TBARS (cooked) values were lower in treatment group than in control during refrigerated storage (p < 0.01). Thus, the results indicate that the supplementation of CFA (vitamin C + vitamin E + selenium + choline) had some positive effects on the increase in ${\alpha}$-tocopherol and n-3 fatty in longissimus muscle, without any negative effect on growth performance or carcass characteristics of late fattening Hanwoo steers.

• 농업과학연구
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• 제46권3호
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• pp.671-682
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• 2019

This study was conducted to evaluate the effects of rumen-protected methionine and lysine (RPML) on the growth performance, carcass characteristics, and meat properties of Hanwoo steers. Fourteen late fattening steers were randomly assigned to either the control (commercial concentrate + rice straw) or the treatment (commercial concentrate + rice straw + 20 g of RPML/head/day) group. The average daily gain (ADG) and feed conversion ratio (FCR) were not different between the treatment and control group. The rib eye area was slightly but not significantly higher in the treatment group than in the control group. The back fat thickness decreased with the RPML supplementation, although not significantly, and the appearance of yield C grade was lower in the treatment group than in the control group. The marbling score was similar between the control and treatment groups. The supplementation of RPML had no effect on the physicochemical compositions, myoglobin values, Commission Internationale de $l^{\prime}{\acute{E}}clairage$ (CIE) color values, fatty acid composition, and thiobarbituric acid reactive substances (TBARS) values in the longissimus muscle. Thus, the supplementation of RPML does not any negative effects on the growth performance, carcass characteristics, and meat properties of late fattening Hanwoo steers.

• Animal Bioscience
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• 제34권4호
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• pp.621-632
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• 2021

Objective: This study was conducted to investigate the effects of supplementation with rumen-protected γ-aminobutyric acid (GABA) on carcass characteristics and meat quality of Hanwoo steers. Methods: Eighteen Hanwoo steers with an average initial weight of 644.83±12.91 kg were randomly allocated into three different groups. Each group consisted of 6 animals that were treated with different diets formulated based on the animals' body weights. The control (C) group was fed a basal diet consisting of concentrate and rice straw with 74% total digestible nutrients (TDNs) and 12% crude protein (CP). The two other groups were treatment groups; one group was fed a basal diet (74% TDNs and 12% CP) supplemented with rumen-protected GABA at a dose of 150 mg/kg feed, and the other group was fed a basal diet (74% TDNs and 12% CP) supplemented with GABA at a dose of 300 mg/kg feed. Results: The GABA supplementation significantly contributed to better growth performance (p<0.05), especially the weight gain and average daily gain. It also contributed to the lower cooking loss (p<0.05), improvements in essential antioxidant enzymes and stable regulation of antioxidant activities in the longissimus lumborum of Hanwoo steers, as represented by the lower formation of malondialdehyde content within the meat, the inhibition of myoglobin oxidation indicated by the retention of the oxymyoglobin percentage, and the suppression of metmyoglobin percentage during cold storage (p<0.05). Conclusion: Higher doses of GABA may not significantly promote better animal performance and meat quality, suggesting that dietary supplementation with GABA at a dose of 100 ppm is sufficient to improve the meat quality of Hanwoo steers.

• 한국축산식품학회지
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• 제42권3호
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• pp.389-397
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• 2022

Carcass vascular rinsing and chilling involves infusing a chilled isotonic solution (98.5% water and a blend of mono- and di-saccharides and phosphates) into the vasculature immediately upon exsanguination. Primary purposes of carcass vascular rinsing are to (1) effectively remove residual blood from the carcass; (2) lower internal muscle temperature rapidly; and (3) optimize pH decline by effective delivery of glycolytic substrates in the rinse solution. Previous studies have revealed that the beef carcass vascular rinsing early postmortem positively affects meat quality, product shelflife, and food safety. Thus, the objective of this review is to provide a more comprehensive understanding of the physical and biochemical mechanisms associated with beef carcass vascular rinsing, focusing on the relationship between quality attributes (CIE L^*, a^*, b^*; chemical states of myoglobin; oxygen consumption and sarcomere length) and muscle metabolic response to various substrate solutions (Rinse & Chill^®, fructose, sodium phosphate, and dipotassium phosphate) that stimulate or inhibit the rate of glycolysis early postmortem. In addition, this review discusses the absence of metabolite residues (phosphorus, sodium, and glucose) related to the application of the chilled isotonic solution. This review primarily focuses on beef and as such extending the understanding of the mechanisms and meat quality effects discussed to other species associated with vascular rinsing, in particular pork, may be limited.

• 한국식생활문화학회지
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• 제37권2호
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• pp.171-177
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• 2022

This study evaluated the nutritional composition and quality traits of rabbit meat as compared to chicken meat. Samples of loin (M. longissimus dorsi) and breast meats were collected from rabbit and chicken carcasses, respectively. The meats were then analyzed for the proximate composition, collagen and energy contents, fatty acid composition, myoglobin and heme iron contents, pH value, water-holding capacity (WHC), cooking loss, meat color, Warner-Bratzler shear force (WBSF) value, and texture profile. Compared to chicken breast meat, lower (p<0.05) protein content and higher (p<0.05) ash and collagen contents were obtained in rabbit loin meat. Rabbit meat remarkably had higher (p<0.05) total polyunsaturated fatty acids (PUFA) and linolenic acid contents and lower (p<0.05) n-6/n-3 PUFA ratio as compared to chicken meat. The pH value and WHC were lower (p<0.05) in rabbit meat than in chicken meat (p<0.05). Rabbit meat exhibited lower (p<0.05) L^* value and higher (p<0.05) a^* and b^* values compared to chicken meat (p<0.05). The WBSF value, hardness, and gumminess were higher (p<0.05) in rabbit meat than in chicken meat (p<0.05). These findings suggest that rabbit meat has higher essential n-3 PUFA, darker color, and firmer texture as compared to chicken meat.

• 한국축산식품학회지
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• 제44권4호
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• pp.779-789
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• 2024

The effects of irradiation on meat constituents including water, proteins, and lipids are multifaceted. Irradiation leads to the decomposition of water molecules, resulting in the formation of free radicals that can have both positive and negative effects on meat quality and storage. Although irradiation reduces the number of microorganisms and extends the shelf life of meat by damaging microbial DNA and cell membranes, it can also accelerate the oxidation of lipids and proteins, particularly sulfur-containing amino acids and unsaturated fatty acids. With regard to proteins, irradiation affects both myofibrillar and sarcoplasmic proteins. Myofibrillar proteins, such as actin and myosin, can undergo depolymerization and fragmentation, thereby altering protein solubility and structure. Sarcoplasmic proteins, including myoglobin, undergo structural changes that can alter meat color. Collagen, which is crucial for meat toughness, can undergo an increase in solubility owing to irradiation-induced degradation. The lipid content and composition are also influenced by irradiation, with unsaturated fatty acids being particularly vulnerable to oxidation. This process can lead to changes in the lipid quality and the production of off-odors. However, the effects of irradiation on lipid oxidation may vary depending on factors such as irradiation dose and packaging method. In summary, while irradiation can have beneficial effects, such as microbial reduction and shelf-life extension, it can also lead to changes in meat properties that need to be carefully managed to maintain quality and consumer acceptability.

• 생명과학회지
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• 제22권6호
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• pp.713-722
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• 2012

Landrace와 Berkshire의 longissimus dorsi muscle으로부터 단백질 발현양상의 차이를 보기 위하여 2-DE실험을 통하여 분석한 결과 Landrace 에서 특이적으로 발현 양이 증가한 단백질들은 serum albumin precursor, troponin T (TnT; slow skeletal muscle), myoglobin였다. Berkshire에서 특이적으로 발현 양이 증가한 단백질들은 heat shock 27 kDa protein 1, troponin T (fast skeletal muscle), muscle creatine kinase, phosphoglucomutase 1, triosephosphate isomerase (Tpi 1), adenylate kinase isoenzyme 1 (AK1)였다. Landrace의 longissimus dorsi muscle에서는 slow skeletal muscle과 연관된 단백질들이 발현된 반면에 Berkshire에서는 fast skeletal muscle, 물질대사경로, 에너지 생산과 관련된 단백질들이 발현되었다. Berkshire를 이용하여 성장단계별로 단백질 발현을 분석해 본 결과 growing Berkshire에서 발현이 증가한 단백질은 aldehyde dehydrogenase 1 family, member L1 (ALDHL1)와 muscle creatine kinase이고 finishing Berkshire에서 발현이 증가한 단백질은 heat shock 27 kDa protein 1, TnT (slow skeletal muscle), TnT (fast skeletal muscle), serum albumin precursor, PGM 1, AK 1, Tpi 1였다. 이 결과는 Finishing Berkshire의 등심에서는 growing Berkshire에 비교하여 골격근육, 에너지물질대사, 세포골격 등이 보다 활성화된 것으로 사료된다.

• Journal of Yeungnam Medical Science
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• 제16권2호
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• pp.283-295
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• 1999

1997년 1월 1일부터 12월 31일까지 영남대학교 의과대학 부속병원 응급의료센터에 내원한 비외상성 흉통 환자에 대한 임상적 연구를 시행하여 다음과 같은 결과를 얻었다. 응급의료센터를 내원한 총환자 25,583명 중 비외상성 흉통을 주소로 내원한 경우는 488례였으며 남녀비는 1.9:1로 남자에게서 많이 발생하는 것으로 조사되었다. 흉통의 원인별 분류를 보면 심인성인 경우가 320례(65.6%)로 가장 많이 발생하였으며 심인성의 경우를 다시 나누어 보면 협심증이 140례(28.7%), 심근경색증이 128례(26.2%)였다. 흉통의 발생시간별 비교에서 심인성군이 비심인성군에 비해 오전에 더 많이 발생하는 것으로 나타났다(p<0.05). 내원 시간별 비교에서는 6시간내 도착한 경우가 심인성에서 60.0%, 비심인성에서 45.2%로 가장 많았으며, 6시간 이후에 도착한 경우는 심인성 40.0%, 비심인성 54.8%였다. 평균 소요시간은 비심인성군에서 $1,848.9{\pm}4,384.6$분, 심인성군에서 $1,454.5{\pm}3,219.1$분, 심근경색증군에서 $1,230{\pm}2780.6$분으로 심인성군, 심근경색증 환자군에서 소요시간이 짧은 것으로 나타났다. 흉통의 양상은 쥐어짜는 듯한 양상이 256(52.5%)례로 가장 많았고, 다음이 둔한 양상의 순으로 나타났으며, 심인성의 경우 쥐어짜는 듯한 양상이, 비심인성의 경우 둔한 양상이 가장 많이 나타났다. 연관된 증상의 경우, 호흡 곤란이 가장 많았으며, 증상의 평균개수는 비심인성군에서 $1.1{\pm}0.9$개, 심인성군에서 $1.4{\pm}1.1$개, 심근경색증군에서 $1.7{\pm}1.1$개로 나타나 심근경색증의 연관 개수가 의의있게 많았다(p<0.05). 심효소 검사에서 troponin-T rapid assay의 심근경색증 진단에 대한 민감도(sensitivity)는 59.2%, 특이도(specificity)가 95.0%, 양성 예측도86.0%, 음성 예측도 81.9%였으며. CK-MB 검사는 민감도 46.4%, 특이도 95.4%, 양성 예측도 84.1%, 음성 예측도 77.1%였으며 myoglobin 검사는 민감도 45.1%, 특이도 92.1%, 양성 예측도 74.3%, 음성 예측도 76.7%로 나타났다. 급성심근경색증군을 대상으로 한 경우 모두 90% 이상에서 시행되었으나 민감도는 45-59%에 불과했지만 심전도 검사의 경우 민감도가 96.1%로 나타났다. 입원율은 심인성군에서 229례(71.6%)로 비심인성군의 85례(50.6%)에 비해 높게 나타났으며 전체 응급의료센터의 입원율 35.2%에 비해서도 높았다(p<0.01). 사망률은 심인성군에서 13.8%로 전체 흉통환자의 8.8%보다 더 높았으며 비심인성군의 0.6%에 비해 20배 이상의 높은 수치를 보였다(p<0.01). 심인성군중에서도 특히 심근경색증이 원인인 경우에는 사망률이 28.1%에 달했다. 결론적으로 비외상성 흉통을 호소하는 환자의 경우 심인성 질환에 의한 경우가 가장 많고 이중 허혈성 심질환이나 심근경색증이 그 원인인 경우가 많은 것으로 나타났고, 임상양상을 비교해 볼 때 심인성질환 특히 심근경색증의 경우 연관 증상이 더 많은 것으로 나타났으며 쥐어짜는 듯한 양상이 가장 많았고 사망률 또한 가장 높았다. 그러나 정확한 진단이 되지 못한 상태에서 퇴원되는 경우도 있어 초기에 자세한 병력 청취를 통해 연관증상이 많은 경우 심질환을 의심하고, 심전도 검사를 시행하여 이를 통한 환자의 분류를 통해 조기에 심인성 질환을 감별하고 처치할 수 있는 방법이 모색되어야 할 것이며 특히 흉통진료실과 같은 특수한 제도를 도입함으로써 심근경색증 환자에 대한 집중적인 관리와 아울러 저위험군의 진료에도 좀 더 개선된 결과를 가져올 수 있도록 하는 것이 필요할 것으로 사료된다.

• 한국축산식품학회지
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• 제27권3호
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• pp.267-276
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• 2007

냉동변성 방지제가 pH 조절법으로 제조한 닭 가슴살 수리미의 이화학적 특성에 미치는 영향을 파악하기 위하여 C(명태수리미: 수세 2회, 4% 설탕+5% 솔비톨+0.3% 인산염 첨가), 나머지 처리구들은 폐계 가슴살 활용하여 T1(닭 가슴살 수리미: pH 11.0, 0.3% 인산염 첨가), T2(닭 가슴살 수리미: pH 11.0, 5% 솔비톨+0.3% 인산염 첨가) 및 T3(닭 가슴살 수리미 : pH 11.0, 4% 설탕+5% 솔비톨+0.3% 인산염 첨가) 처리구로 하여 시험한 결과를 요약하면 다음과 같다. 일반성분에서 대조구의 조단백질 함량이 처리구에 비해 높았지만, 수분, 조지방 및 조회분 함량은 T3 처리구가 높았다. pH, 보수성 및 콜라겐 함량은 대조구가 모든 처리구에 비해 높았고, 대조구와 모든 처리구는 저장기간이 경과함에 따라 현저하게 감소하였다(p<0.05). 콜레스테롤 함량은 대조구가 처리구에 비해 낮았지만, 근원섬유단백질 함량은 모든 처리구가 대조구에 비해 현저하게 높았다(p<0.05). 가열감량은 T2 처리구가 대조구와 다른 처리구에 비해 낮았다 $L^*$값, $a^*$값 및 $b^*$값은 전 저장기간 동안 모든 처리구가 대조구에 비해 높았고, 처리구간에는 T1 처리구가 T2 및 T3 처리구에 비해 현저하게 높았다(p<0.05). 저장기간이 경과함에 따라 T1과 T3 처리구는 $L^*$값이 감소하여 냉동저장 직후에 비해 저장 1.5개월에 현저하게 감소하였지만, $a^*$값은 증가하였다(p<0.05). W값은 냉동저장 직후에는 대조구와 모든 처리구 간에 차이가 없었고, 저장 1.5와 3개월에는 T3 처리구가 대조구와 T1 처리구에 비해 현저하게 높았다(p<0.05). Myoglobin 함량과 met-Mb 비율은 대조구와 모든 처리구 간에 유사하였으며, met-Mb 비율은 저장기간이 경과함에 따라 증가하였다(p<0.05). 경도는 냉동저장 직후에 대조구가 모든 처리구에 비해 높았지만, 저장 1.5와 3개월에는 현저하게 낮았다(p<0.05). 경도는 저장기간이 경과함에 따라 대조구는 냉동저장 직후에 비해 1.5개월에 감소하였지만, 모든 처리구는 냉동저장 직후에 비해 저장 1.5개월에 현저하게 증가하였다.(p<0.05). 응집성과 검성은 냉동저장 직후에 대조구가 모든 처리구에 비해 높았지만, 냉동저장 1.5와 3개월에는 T3 처리구가 대조구와 다른 처리구에 비해 현저하게 높았다(p<0.05). 이상의 결과에서 대조구가 모든 처리구에 비해 pH와 보수성이 높았고, 콜레스테롤 함량이 낮았다. 그러나 냉동변성 방지제 첨가와 pH 조절한 수리미는 저장기간 동안 염용성단백질 함량이 높고 안정된 조직감을 나타내었다.

• 한국축산식품학회지
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• 제34권5호
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• pp.674-682
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• 2014

The objective of this study was to investigate the physico-chemical and sensory properties of loin (m. longissimus dorsi) and top round (m. semimembranosus) beef from 3-, 6-, 9-, and 12 mon-old Holstein calves. For both loin and top round muscles, the moisture contents were decreased, whereas the protein and fat contents were increased, as the slaughtering age increased. In terms of meat color, for both muscle types, CIE $L^*$ values were decreased, whereas CIE $a^*$ values and myoglobin content increased as the slaughtering age increased. pH values were significantly higher in the 3 mon-old group than in the other groups. The Warner-Bratzler shear force (WBSF) values were lowest for loin muscles from the 12 mon-old group; however, there was no significant difference for top round muscle among the 4 age groups. Cooking loss for both loin and top round muscles were significantly higher for the 3 mon-old group than for the other groups. The water holding capacity (WHC) of both muscles were highest for the 12 mon-old groups (p<0.05). In fatty acid composition of the 12 mon-old groups, loin muscles had significantly higher levels of C14:0, C16:1n7, C18:1n9, and mono-unsaturated fatty acids (MUFA), and top round muscles had significantly higher levels of C16:1n7, C18:1n7, C18:1n9, MUFA, MUFA/SFA. Loin muscle from the 3- and 12 mon-old groups had significantly higher scores for tenderness and overall likeness. Top round muscle from the 9- and 12 mon-old groups had significantly higher scores for overall likeness than those from the other age groups.