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

• Korean Journal of Agricultural Science
• /
• v.39 no.2
• /
• pp.243-253
• /
• 2012

The objective of the study was to evaluate the quality characteristics of sun-dried Hanwoo beef jerky added with the extract of Citrus junos seib. or Prunus mume. Hanwoo beef shank muscles were sliced, marinated, and sun-dried at $25^{\circ}C$, relative humidity of 35%. The physicochemical quality and microbiological safety of the Hanwoo beef jerky aerobically packaged were analyzed during the storage of $25^{\circ}C$. The moisture content of beef jerky with Citrus junos seib. was the lowest among the treatments after 20 d. Citrus junos seib. and Prunus mume jerky after 10 d had significantly lower aw than those after 0 and 20 d (p<0.05). The pH values of jerky generally ranged from 5.76 to 5.84. The pH value of Prunus mume jerky was significantly higher than those of other jerky samples (p<0.05). Prunus mume jerky showed significantly lower TBARS value than the others after 20 d (p<0.05). Citrus junos seib. jerky showed a significantly lower lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) than the others during the storage (p<0.05). Prunus mume samples after 10 d had significantly higher $L^*$, $a^*$, and $b^*$ values than the others (p<0.05). With regard to sensory properties, Citrus junos seib. and Prunus mume jerky showed significantly higher flavor and overall acceptability scores than the control (p<0.05). The extracts of Prunus mume will be used in sun-dried Hanwoo beef jerky as a natural agent to retard lipid oxidation and to improve meat color.

• Food Science of Animal Resources
• /
• v.33 no.2
• /
• pp.189-197
• /
• 2013

This study was conducted to determine the meat quality characteristics of pork belly from 3 different two-way crossbreeds of Yorkshire${\times}$Landrace (YL), Yorkshire${\times}$Berkshire (YB), and Yorkshire${\times}$Chester White (YC), which were domesticated for Korean consumers. Twenty pigs from each crossbreed (total n=60) were randomly selected when they reached the 110-120 kg range of market weight, slaughtered, and cooled at $0^{\circ}C$ for 24 h. The pork bellies on the left side of the cooled carcasses were then sampled and analyzed. The pH of pork bellies was the lowest in YC among the crossbreds. There was no significant difference in fat content by crossbred, but YB bellies had the lowest moisture content (p<0.05). The cooking loss of YB bellies was lower than those of others (p<0.05). The TBARS values in YB was significantly higher than those of the others at 14 d. YL bellies had a higher percentage of stearic acid, oleic acid, and MUFA than the other breeds, while YB and YC had a higher percentage of myristic acid, linoleic acid, linolenic acid, and n-6 fatty acids than the YB (p<0.05). PUFA content and P/S were significantly higher in YC compared with YL. Except for arginine, the concentrations of most free amino acids were higher in YB bellies than in others, (p<0.05). Sensory evaluation scores of bellies were higher for YC than for other breeds (p<0.05).

• Food Science of Animal Resources
• /
• v.39 no.1
• /
• pp.54-64
• /
• 2019

Wet and dry aging methods were applied to improve the quality of three different beef cuts (butt, rump, and sirloin) from Hanwoo cows (quality grade 2, approximately 50-mon-old). After 28 d of wet aging (vacuum packaged; temperature, $2{\pm}1^{\circ}C$) and dry aging (air velocity, 2-7 m/s; temperature, $1{\pm}1^{\circ}C$; humidity, $85{\pm}10%$), proximate composition, cooking loss, water holding capacity, shear force, color, nucleotides content, and sensory properties were compared with a non-aged control (2 d postmortem). Both wet and dry aging significantly increased the water holding capacity of the butt cuts. Dry aging in all beef cuts induced lower cooking loss than that in wet-aged cuts. Shear force of all beef cuts was decreased after both wet and dry aging and CIE $L^*$, $a^*$, and $b^*$ color values in butt and sirloin cuts were higher in both wet and dry aging (p<0.05) groups than those in the non-aged control. Regardless of the aging method used, inosine-5'-monophosphate content among beef cuts was the same. The sensory panel scored significantly higher values in tenderness, flavor, and overall acceptability for dry-aged beef regardless of the beef cuts tested compared to non- and wet-aged cuts. In addition, dry-aged beef resulted in similar overall acceptability among the different beef cuts, whereas that in wet-aged meat was significantly different by different beef cuts. In conclusion, both wet and dry aging improved the quality of different beef cuts; however, dry aging was more suitable for improving the quality of less preferred beef cuts.

• Food Science of Animal Resources
• /
• v.39 no.1
• /
• pp.139-150
• /
• 2019

This study aimed to determine the suitable point of sale and consumption of different quality grade (QG) Hanwoo short loin during aging period, based on physicochemical, sensory, and microbiological quality. Short loins obtained from the carcasses of 13 Hanwoo steers and 2 bulls with 5 different QGs (1++, 1+, 1, 2, and 3) were analyzed over 28 d. QG and aging time had significant effect on water holding capacity, color, shear force, total volatile basic nitrogen (TVBN) content, and sensory traits. Higher QG groups generally exhibited a lower shear force, nucleotide content, and water holding capacity, and higher $L^*$, $a^*$, and $b^*$ values. Acceptable tenderness (shear force <5.4 kg) in QG 1++, 1+, 1, and 2 was achieved on days 7, 14, 16, and 18, respectively, and QG 3 showed a shear force of 6.8 kg, even after 28 d. Regardless of QG, TVBN content below threshold levels (20-30 mg%) was observed throughout the 28 d aging period, while total plate counts above 7 Log CFU/g were seen at 21 d. In conclusion, it is recommended that Hanwoo beef with QG 1++, 1+, and intermediate QG (1 and 2) should be sold or consumed between 7 and 21, 14 and 21, 16 and 21 d, respectively. Beef with QG 3 should be sold or consumed within 21 d, based on microbial growth, even though it has not achieved desirable tenderness. For this reason, an additional tenderizing process is recommended before this beef is ready for consumption.

• Food Science of Animal Resources
• /
• v.42 no.2
• /
• pp.295-312
• /
• 2022

Inulin is a non-digestible carbohydrate and a prebiotic that can also act as a fat replacer in various foods. This study examined the effect of replacing vegetable oil with garlic inulin on the quality traits of chicken sausages. Water-based inulin gels were prepared using garlic inulin or commercial inulin to imitate fats in chicken sausages. Chicken sausages were prepared separately replacing vegetable oil with water-based inulin gels to reach final inulin percentages of 1, 2, and 3 (w/w). The control was prepared using 3% (w/w) vegetable oil with no inulin. The physicochemical properties and thiobarbituric acid reactive substance (TBARS) value of prepared sausages were analyzed over 28-d frozen storage. Sausages with 2% garlic inulin recorded higher flavour and overall acceptability scores (p<0.05). Ash, moisture, and protein contents of the sausages were increased with increasing levels of inulin while fat content was reduced from 13.67% (control) to 4.47%-4.85% (p<0.05) in 3% inulin-incorporated products. Sausages incorporated with 2% inulin had lower lightness (L^*) values than the control (p<0.05). Water holding capacity (WHC) was similar (p>0.05) among the samples. During storage L^* value, pH, and WHC decreased while redness (a^*) and yellowness (b^*) values increased in all the samples. In addition, TBARS values were increased during the storage in all samples within the acceptable limits. In conclusion, garlic inulin can be used successfully as a fat substitute in sausages without altering meat quality parameters.

• Journal of Animal Science and Technology
• /
• v.55 no.3
• /
• pp.203-210
• /
• 2013

The present study was undertaken to investigate the effects of the decreased carcass grade due to overweight on meat quality traits of the loin and belly. Out of 500 carcasses from 85- to 150-kg market pigs, seven average-size $1^+A$ carcasses, seven 1A and twelve 1B carcasses almost weighing the upper limits allowed for the A (95 kg) and B (99 kg) grades, respectively, and 12 1B carcasses weighing 100 kg or greater were selected for the present study. Marbling score was greater in the $1^+A$ grade than in any other grade, whereas color and textural properties of the muscle and fat of the carcass did not differ among the four carcass grades. Physicochemical characteristics of the loin including the color, pH, chemical composition, and others pertaining to the textural properties changed minimally with decreasing carcass grade. Off-odor of the fresh loin and belly was not influenced by the carcass grade whereas dripping was lowest in the $1^+A$ grade; color and marbling were not influenced or minimally influenced by the carcass grade. Overall acceptability of the fresh primals, however, did not differ among the carcass grades. In cooked loin and belly, a trend of decreased taste and acceptability with decreasing carcass grade was evident, albeitat a low slope, with a significant difference detected between $1^+A$ and 2C grades. In conclusion, the decreased pig carcass grade due to overweight is accompanied by a slightly decreased meat quality, suggesting that the yield grade of pig carcass is also somewhat reflective of meat quality.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.64 no.4
• /
• pp.299-310
• /
• 2019

The eating quality of rice is one of the main concerns of rice breeding programs in many countries, especially in japonica rice cultivation areas. To select new resources with high eating quality from Korean native japonica rice, we evaluated a total of 76 varieties, including 47 native rice resources (26 landraces + 21 weedy rice) of Korea. In this study, all eating quality traits varied widely among the native resources, and some of the native resources revealed a high evaluation score in the palatability, expected eating quality, and physicochemical traits among the tested whole-plant materials. From the results, we selected two landraces (Sangdo and Waebyeo) and three weedy rice varieties (Hoengseongaengmi3, Namjejuaengmi6, and Wandoaengmi6) as promising resources for improvement of rice eating quality. Specifically, Wandoaengmi6 presented potential as a key breeding material for improving the eating quality of Korean rice cultivars, having the best evaluation results in palatability score (PS 0.83) from the sensory test and glossiness value (GV 81.8) from the Toyo taste meter of cooked rice. Given the urgent need to overcome the constraint of the narrow genetic background of Korean japonica rice, the results could be a practical solution for exploring new opportunities for improving rice eating quality through the expansion of genetic resources.

• Journal of the Korean Society of International Agriculture
• /
• v.31 no.4
• /
• pp.428-436
• /
• 2019

As the main objective of rice breeding programs, rice eating quality is one of critical factors directly determining the market price and the consumer preference. However, the genetic complexity of eating quality and the difficulty in accurate evaluation often constrain improvement of the eating quality in rice breeding programs. In addition, given that the rice eating quality of current cultivars has already reached some high-level, diversifying of genetic resources are demanded more than ever to improve the rice eating quality. In this study, we developed a recombinant inbred lines (RILs) population derive from Wandoaengmi6, a japonica-type Korean weedy rice with high eating quality and a high degree of glossiness of cooked rice. Year-to-year correlations between the traits in three years were shown normal distribution for major agronomic traits and physicochemical characteristics. After evaluating tested traits related to eating quality procedure, a total of ten lines were ultimately selected from the population. Increasement of the taste of cooked rice (TA) and the overall eating quality (OE) were confirmed in the selected lines, which are caused by alleles derived from Wandoaengmi6 without any linkage drag. These results indicate that the utility of wide genomic resources in Korean landrace could be of application in various rice breeding programs and countermeasure to contribute to properly response to climate change.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2017.06a
• /
• pp.69-69
• /
• 2017

Due to the lack in storage facility, considerable amount of rice is stocked in the open air, which causes increased stale flavor and deteriorates palatability and merchantable quality. Lipoxygenase-3(LOX-3) is involved in the production of volatile constituents in stored rice, and the development of stale flavor is delayed in LOX-3 null rice. LOX activity in the rice grain is localized in bran fraction and the tropical Japonica cultivar 'Dawdam' was reported that the absence of LOX-3 is inherited as a simple recessive trait. Also, it was reported that the peroxidation of unsaturated fatty acids occurs at lower levels in the 'Dawdam' bran fraction during storage than in rice varieties with LOX-3. This study was conducted to develop LOX-3 null rice lines using 'Dawdam' and investigate changes of physicochemical properties of the lines stored at different storage temperatures and periods. So we analyzed texture, toyo glossiness value, germination rate and lipoxygenase activity of 15 LOX-3 null rice lines on the condition of which rough rice had been stored at different temperatures (high temperature condition at $35^{\circ}C$ and low temperature condition at $15^{\circ}C$ for 4months. Hardness and stickiness of the lines tendered to be increased when it was stored at high temperature and adhesiveness, springiness, cohesiveness and chewiness was not considerably different according to storage temperatures and periods. The germination rate of HR29062-B-98-2-1-B among LOX-3 null rice lines was higher than another lines, 99.3, 94.0% after 4months stored at low temperature and high temperature, respectively. The lipoxygenase activity was 3,304, 1,601unit/mg protein after 4months stored at low temperature and high temperatures, respectively. So, it is thought that this line will be useful to breed rice varieties with high storability after tested on agricultural traits.