• Animal Bioscience
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• 제35권8호
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• pp.1270-1278
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• 2022

Objective: The objective of this study was to evaluate quality characteristics of reduced-salt pork sausage (PS) using pre-rigor muscle compared to those of regular-salt PS. In addition, effects of freezing on sausage batter with different temperatures (-30℃ vs -70℃) on quality characteristics of both sausage batter and cooked sausages during frozen storage were observed. Methods: Pre-rigor and post-rigor pork hams were used to manufacture low-fat sausages. Sausages using post-rigor (Post) muscle were manufactured at a salt level of 1.5%, whereas those with pre-rigor (Pre) muscle were processed at salt level of 1.0%. After these muscles were made at two salt levels (1.5% salt, Post-rigor; 1.0% salt, Pre-rigor), Sausage batters were stored at two frozen temperatures (-30℃ vs -70℃). During storage for 12 wks, they were measured for physicochemical and textural properties every 4 wks up to 12 wks. Results: pH values and temperatures of sausage batter of pre-rigor muscle were higher than those of post-rigor muscle regardless of the frozen temperature. The lightness and yellowness values of batter at the initial storage were the highest during storage. For PS, there were no differences in most parameters measured among all treatments. However, expressible moisture values (%) of Pre-30 and Pre-70 were lower than those of Post-30 (p<0.05). Conclusion: Regardless of frozen temperature during storage, quality characteristics of pre-rigor PS with salt level of 1.0% salt were similar to those of post-rigor PS with salt level of 1.5%. By using the pre-rigor muscle, salt content could be reduced by one third of the regular-salt level (1.5%) of post-rigor muscle.

• 한국축산식품학회지
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• 제44권4호
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• pp.849-860
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• 2024

The use of natural ingredients in meat processing has recently gained considerable interest, as consumers are increasingly attracted to clean-label meat products. However, limited research has been conducted on the use of natural substitutes for synthetic phosphates in the production of clean-label meat products. Therefore, this study aimed to explore the potential of oyster shell powder as a substitute for synthetic phosphates in pork patties cured with Chinese cabbage or radish powders. Four different groups of patties were prepared using a combination of 0.3% or 0.6% oyster shell powder and 0.4% Chinese cabbage or radish powder, respectively. These were compared with a positive control group that contained added nitrite, phosphate, and ascorbate and a negative control group without these synthetic ingredients. The results showed that patties treated with oyster shell powder had lower (p<0.05) cooking loss, thickness and diameter shrinkage, and lipid oxidation than the negative control but had lower (p<0.05) residual nitrite content and curing efficiency than the positive control. However, the use of 0.6% oyster shell powder adversely affected the curing process, resulting in a decreased curing efficiency. The impact of the vegetable powder types tested in this study on the quality attributes of the cured pork patties was negligible. Consequently, this study suggests that 0.3% oyster shell powder could serve as a suitable replacement for synthetic phosphate in pork patties cured with Chinese cabbage or radish powders. Further research on the microbiological safety and sensory evaluation of clean-label patties during storage is required for practical applications.

• Journal of Animal Science and Technology
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• 제66권4호
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• pp.834-845
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• 2024

Currently, in pork auctions in Korea, only carcass weight and backfat thickness provide information on meat quantity, while the production volume of primal cuts and fat contents remains largely unknown. This study aims to predict the production of primal cuts in pigs and investigate how these carcass traits affect pricing. Using the VCS2000, the production of shoulder blade, loin, belly, shoulder picnic, and ham was measured for gilts (17,257 pigs) and barrows (16,365 pigs) of LYD (Landrace × Yorkshire × Duroc) pigs. Single and multiple regression analysis were conducted to analyze the relationship between the primal cuts and carcass weight. The study also examined the correlation between each primal cut, backfat thickness (1st thoracic vertebra backfat thickness, grading backfat thickness, and Multi-brached muscle middle backfat thickness), pork belly fat percentage, total fat yield, and auction price. A multiple regression analysis was conducted between the carcass traits that showed a high correlation and the auction price. After conducting a single regression analysis on the primal cuts of gilt and barrow, all coefficients of determination (R²) were 0.77 or higher. In the multiple regression analysis, the R² value was 0.98 or higher. The correlation coefficient between the carcass weights and the auction price exceeded 0.70, while the correlation coefficients between the primal cuts and the auction prices were above 0.65. In terms of fat content, the backfat thickness of gilt exhibited a correlation coefficient of 0.70, and all other items had a correlation coefficient of 0.47 or higher. The correlation coefficients between the Forequarter, Middle, and Hindquarter and the auction price were 0.62 or higher. The R² values of the multiple regression analysis between carcass traits and auction price were 0.5 or higher for gilts and 0.4 or higher for barrows. The regression equations between carcass weight and primal cuts derived in this study exhibited high determination coefficients, suggesting that they could serve as reliable means to predict primal cut production from pig carcasses. Elucidating the correlation between primal cuts, fat contents and auction prices can provide economic indicators for pork and assist in guiding the direction of pig farming.

• Asian-Australasian Journal of Animal Sciences
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• 제30권8호
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• pp.1150-1159
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• 2017

Objective: This study was conducted to evaluate various wheat supplementation levels on growth performance, blood profiles, nutrient digestibility, and pork quality in growing-finishing pigs. Methods: A total of 120 growing pigs ($[Yorkshire{\times}Landrace]{\times}Duroc$), with an average $27.75{\pm}1.319kg$ body weight, were used in growth trial. Pigs were allotted into each treatment by body weight and sex in 4 replicates with 6 pigs per pen in a randomized complete block design. Fourphase feeding programs were used in this experiment. The treatments included the following: i) corn-soybean meal (SBM) - based diet (CON), ii) corn-SBM - based diet+15% of wheat (W15), iii) corn-SBM - based diet+30% of wheat (W30), iv) corn-SBM - based diet+45% of wheat (W45), and 5) corn-SBM-based diet+60% of wheat (W60). Results: There was no significant difference in growth performance among the dietary treatments. However, the gain-to-feed (G:F) ratio tended to increase (quadratic, p<0.08) when the pigs were fed a higher wheat diet during the finishing period. The digestibility of crude ash and fat tended to decrease as the wheat supplementation level increased (p<0.08). The proximate analysis of the longissimus muscle was not affected by the dietary level of wheat. The crude ash content in pork was decreased linearly as the wheat supplementation level increased (p = 0.05). There was no significant difference in the pH level, shear force, water holding capacity, and cooking loss of the pork. In pork and fat, $L^{\star}$, $a^{\star}$, and $b^{\star}$ values were not significantly different among dietary treatments. Conclusion: Wheat can be supplemented up to 60% in a growing-finishing pig without detrimental effects on growth and pork quality. The G:F ratio tended to improve in the finishing period by wheat inclusion.

• Asian-Australasian Journal of Animal Sciences
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• 제15권1호
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• pp.94-101
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• 2002

Two experiments were conducted to evaluate the feeding value of rancid rice bran in finishing pigs. In exp. 1, fresh (FRB), rancid (RRB), pelleted and extruded rice bran were used to determine stability and nutrient digestibility. The free fatty acid (FFA) values of FRB and RRB were 8.2 and 15.3%, respectively. Some of the FRB was pelleted ($70^{\circ}C$) or extruded ($110^{\circ}C$). In exp. 2, a total of 48 pigs ($Landrace{\times}Yorkshire{\times}Duroc$, $51.12{\times}0.5kg$) were employed for a 56-d feeding trial with 3 treatments: Control (defatted rice bran+animal fat), 20% FRB (8.2% FFA), and 20% RRB (15.6% FFA). There was a significant difference (p<0.05) in FFA% between raw and pelleted, and extruded rice bran on d 10 after storage. On d 30 the extruded rice bran showed lower (p<0.05) FFA% than the pelleted one. Dry matter digestibility was higher (p<0.05) in processed rice brans (pelleted or extruded) than raw rice bran (FRB or RRB). Energy and protein digestibilities in extruded rice bran were higher (p<0.05) than those in raw rice brans. The digestibilities of isoleucine, leucine and phenylalanine were lower (p<0.05) in RRB than FRB. Pigs fed diets containing FRB grew faster (p<0.05) and showed better feed conversion ratio (p<0.05) than those fed diets containing defatted rice bran or RRB. Carcass characteristics including dressing percentage and backfat thickness were not affected (p>0.05) by dietary treatments. With increasing storage time, the raw pork from RRB showed higher (p<0.05) thiobarbituric acid reactive substance (TBARS) and peroxide value (POV) than those from FRB when stored at $1^{\circ}C$ for 3 weeks. Cooked pork showed rapid increase in TBARS and POV as compared to raw pork regardless of rice bran rancidity. As the storage time passed, Lightness (L) was lower (p<0.05) in RRB than FRB. Redness (a) was higher (p<0.05) in control than rice bran groups when stored 2-3 weeks. However, there was no difference (p>0.05) in redness (a) between the two rice bran groups. In conclusion, feeding rancid rice bran gave negative effects on growth performance and pork quality in finishing pigs.

• Asian-Australasian Journal of Animal Sciences
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• 제33권4호
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• pp.640-650
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• 2020

Objective: Although the slaughter of cull sows (CS) for human consumption and meat products processing appears quite common throughout the world, relatively limited scientific information regarding the meat quality parameters of this pork type is available. The present study aimed at providing the technological quality characteristics and eating quality of CS meat, and comparing with those of commercial pork. Methods: Longissimus thoracis et lumborum muscle samples of CS and finisher pigs (FP) at 24 h postmortem were collected and used for investigation of the meat quality traits (pH, color, shear force, cooking loss, water holding capacity), fatty acids, flavor compounds and sensory characteristics. Results: The CS meat had significantly higher moisture content (p = 0.0312) and water holding capacity (p = 0.0213) together with lower cooking loss (p = 0.0366) compared to the FP meat. The CS meat also exhibited higher (p = 0.0409) contents of unsaturated fatty acids, especially polyunsaturated fatty acids (PUFA, p = 0.0213) and more desirable PUFA/total saturated fatty acids ratio (p = 0.0438) compared to the FP meat. A total of 56 flavor compounds were identified, amongst the amount of 16 compounds differed significantly between the two pork groups. Most of the PUFA-derived flavor compounds (e.g., hexanal, benzaldehyde, and hydrocarbons) showed higher amounts in the CS meat. While, 3-(methylthio)-propanal and 4-methylthiazole associated with pleasant aromas (meaty and roast odor notes) were only found in the FP meat. Furthermore, no differences were reported by panelists for flavor, juiciness, tenderness, and acceptability scores between the two pork groups studied. Conclusion: The sow meat exhibited better technological quality and its eating quality could be comparable to the commercial pork. This study provides meat processors and traders with valuably scientific information which may help to improve the utilization and consumption level of sow meat.

• 한국식품영양과학회지
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• 제34권10호
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• pp.1593-1598
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• 2005

본 연구는 제주도에서 대량 폐기되고 있는 온주밀감 부산물을 돼지에게 급여하여 폐기물의 이용 가능성과 기능성 돈육 생산을 위하여 실시하였다. 시료는 온주밀감 부산물을 급여하지 않은 등심육(TP-0), 육성기에 온주밀감 부산물을 3$\%$ 급여한 후 비육기에 5$\%$ 급여한 등심육(TP-1), 그리고 육성기에 6$\%$ 급여한 후 비육기에 10$\%$ 급여한 등심육(TP-2)을 대상으로 제반 영양성분 분석과 관능검사를 행한 결과, 수분, 조단백질, 조지방 및 조회분 함량은 시료들 사이에 차이가 없었다. 열량은 TP-1이 높았으며 , 콜레스테를 함량은 온주밀감 부산물 급여량이 증가할수록 낮았다(0 < 0.05) 무기질 중 Na은 TP-2가 낮았으며, 비타민 $B_{1}$ 및 $B_{2}$는 시료들 사이에 차이가 없었다. 총아미노산 함량은 TP-0, TP-1 및 TP-2가 각각 18.86, 20.03 및 20.44$\%$로 처리구간의 유의성은 없었다. 그리고 총유리아미노산 및 포화지방산 불포화지방산의 비율은 시료들 사이에 유의한 차이가 없었다. 육 및 가열육의 기호성은 온주밀감 부산물 급여에 의한 영향은 없는 것으로 나타났다.

• Asian-Australasian Journal of Animal Sciences
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• 제19권12호
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• pp.1790-1798
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• 2006

Two experiments were conducted to investigate the effect of feeding cyanidin 3-glucoside (C3G) high black rice bran on nutrient digestibility, blood measurements, growth performance and pork quality of pigs. In Exp. I, a total of fifteen pigs (19.91${\pm}$1.80 kg, average initial body weight) were used in assay of nutrient digestibility and blood measurements. All pigs were allotted to 5 treatments with 3 replicates according to a completely randomized design (CRD) in an individual metabolic crate. Treatments included 1) CON: basal diet, 2) BRB-2: basal+brown rice bran 2%, 3) BRB-4: basal+brown rice bran 4%, 4) CRB-2: basal+C3G high black rice bran 2% and 5) CRB-4: basal+C3G high black rice bran 4%. The digestibility of dry matter (DM), crude protein (CP), crude fat (CF), crude ash (CA) and crude fiber (CF) was not affected by dietary treatments. Serum triglyceride (TG) and high density lipoprotein (HDL) cholesterol concentrations were not affected by addition of C3G high black rice bran. However, at the end of experiment, pigs fed rice bran showed decreased tendency in total cholesterol concentration. Especially pigs fed C3G high black rice bran showed significantly lower total cholesterol concentration compared to pigs fed brown rice bran (p<0.03). There was numerically lower total cholesterol concentration with increasing levels of black rice bran in the diet. In terms of serum glutamate oxaloacetate transaminase (GOT) and glutamate pyruvate transaminase (GPT), there were no significant differences among treatments, even though pigs fed CRB-4 showed the lowest GOT concentration compared to other pigs. In Exp. II, sixteen finishing pigs (average initial body weight 89.96${\pm}$0.35 kg) were divided into 4 treatments to investigate the effect of feeding C3G high black rice bran on growth performance and pork quality. There were no significant differences in average daily gain (ADG), average daily feed intake (ADFI) and feed conversion ratio (FCR) among the treatments. Pigs fed C3G high black rice bran showed numerical decrease in ADG and increase in FCR while not effecting feed intake. There was no significant difference in live weight, carcass weight, carcass rate, backfat thickness and carcass grade. However, pigs fed C3G high black rice bran tended to show lower backfat thickness than pigs fed basal diet. Pigs fed C3G high black rice bran showed a tendency of decreased TBA value than pigs fed basal diet, although there was no overall significant difference among treatments. In conclusion, nutrient digestibility, blood measurements, growth performance and pork quality were not significantly affected by feeding C3G high black rice bran to pigs. However, C3G high black rice bran might have an effect on lowering serum total cholesterol and decrease the TBA value in pork compared to control group and these effects might be due to high concentration of antioxidative compounds in C3G high black rice bran.

• 한국축산식품학회지
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• 제32권1호
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• pp.91-97
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• 2012

식중독균의 항생제 내성은 주요 식품 안전 이슈로, 적절한 안전관리 옵션을 도출하기 위해서는 항생제 내성균의 노출평가가 필수적이다. 이에 식품섭취에 의한 항생제 내성균의 인체노출 정도를 평가하고자 확률노출모델을 이용하여 돈육식품 중 항생제 내성 S. aureus 및 생성 독소의 식이노출을 추정하였다. 시판 돈육 제품에서 S. aureus를 분리하고 주요 항생제에 대한 내성율을 분석한 결과 124개 시료에서 분리된 30주의 S. aureus는 penicillin과 ampicillin에 대해 각각 76.7%와 70.0%의 내성을 보였다. Oxacillin 내성은 6.7%였으며 vancomycin에 대해서는 내성을 나타내지 않았다. 가장 내성율이 높은 penicillin 내성 S. aureus를 대상으로 원료 중 오염도, 항생제 내성율, 작업지침 준수여부 등 변수를 이용한 집단급식 조리 돈육 불고기 섭취에 대한 확률노출평가 모델을 시뮬레이션한 결과, 조리 전 또는 서빙 전 단계에서 돈육 중 내성균의 추정 오염도는 평균 0.3 Log CFU/g이며, 보수적인 접근인 95% percentile값의 경우도 penicillin 내성 S. aureus의 알려진 독소 생성 수준보다 낮았다. 이 결과는 현재 주어진 조건에서 돈육조리식품 섭취에 의한 항생제 내성 S. aureus의 인체노출가능성이 낮으며 돈육조리식품 섭취에 의하여 penicillin 내성 S. aureus이 생성하는 독소에 노출될 가능성은 매우 낮음을 시사한다. 그러나 원료의 오염도, 조리 중 온도, 시간관리가 준수되지 않을 경우 식중독이 발생할 가능성은 증가할 수 있으므로 작업지침 등을 준수해야 할 것이다.

• Animal Bioscience
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• 제34권10호
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• pp.1663-1673
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• 2021

Objective: Pork belly is considered as the most commercially important and preferable primal cut by consumers worldwide. Thus, this study was conducted to determine the effects of fat levels on the meat quality characteristics of pork bellies. Methods: Seventy-eight growing-finishing pigs collected from different commercial pig farms were slaughtered and used in the present study. After slaughter 24 h, bellies were fabricated according to the Korean Pork Cutting Specification, and immediately sampled for analysis of their fat content. Based on the fat levels, the bellies were segregated into three different groups: low fat (LF, fat ≤20%, n = 15), medium fat (MF, fat 21% to 30%, n = 30), and high fat (HF, fat ≥31%, n = 33). The bellies were then analyzed for meat quality traits, fatty acids, flavor compounds and eating quality properties. Results: The HF group had lower moisture and cooking loss levels compared to the other groups (p<0.05). The LF group presented higher proportions of polyunsaturated fatty acids compared to the other groups (p<0.05). The LF group showed higher amounts of the Maillard reaction-derived flavor compounds (e.g., 2,5-dimethyl pyrazine, 2-ethyl-3,5-dimethyl, and 4-methylthiazole) associated with meaty and roasty flavors whereas, the HF group showed higher amounts of oleic acid- derived compounds (e.g., nonanal and octanal) associated with the fatty and oily flavors. Interestingly, significantly higher scores for all the eating quality attributes (flavor, juiciness, tenderness, and overall acceptance) were found in the HF group compared to those in the LF or MF group (p<0.05). Conclusion: The high-fat bellies (fat ≥31%) had a better technological quality and eating quality compared to the low-fat bellies (fat ≤20%). Thus, increasing the fat content may improve the technological quality and eating quality traits of pork bellies, however, this increase may also result in more trimmed loss due to excessively deposited body fat.