• Asian-Australasian Journal of Animal Sciences
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• 제16권11호
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• pp.1695-1700
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• 2003

A total of 30 pork loin sections were utilized to evaluate the effects of FIR ceramic sheet in PE and vacuum package on preserving the quality of chilled pork stored at 4 and $0^{\circ}C$. Based on meat color, results indicated that pork loin packaged in ceramic sheet and control treatment showed that the samples of the control treatment tended to darken gradually in comparison with the samples at 0 day, but FIR treatment had few changes. Among the total plate counts of sliced loin in PE and loin in vacuum package under different storage times at 4 and $0^{\circ}C$, results showed that FIR ceramic sheet package treatment had lower total plate counts and significant differences (p<0.05). In VBN value, both treatments tended to rise high with the increasing of storage time, but the FIR treatment was significantly lower (p<0.05) than the control treatment. Its results had a corresponding relationship with the total plate counts. Regarding the drip loss of sliced loin in PE and loin in vacuum package, it showed that FIR ceramic sheet package treatment had lower drip loss and significant differences (p<0.01). These results showed that the use of FIR ceramic sheet package, including PE and vacuum package, is an effective method of maintaining the quality of meat.

• Asian-Australasian Journal of Animal Sciences
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• 제31권6호
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• pp.914-918
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• 2018

Objective: The relationship between water-holding capacity (WHC) and intermuscular fat (IMF) was studied in Japanese commercial pork. Methods: Longissimus muscles of pigs (n = 62), obtained from two meat packing plants, were analyzed for IMF content, moisture content, drip loss, cooking loss, and pH. Pairwise relationships among these traits were determined using correlation analyses. Results: IMF content was significantly correlated with moisture content (r = -0.88; p<0.01) and pH (r = 0.32; p<0.05), but not with drip loss (r = -0.23; p = 0.07) or cooking loss (r = -0.10; p = 0.42). In contrast, drip loss was significantly (and negatively) correlated with pH (r = -0.57; p<0.01). Conclusion: IMF content was not significantly correlated with WHC in pork, and so ultimately, we consider pH to be one of the most important factors influencing WHC in pork meat.

• Asian-Australasian Journal of Animal Sciences
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• 제13권10호
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• pp.1455-1460
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• 2000

Chinese-style pork jerky with different levels (3, 6 and 9%) of glycerol or sorbitol were prepared. Moisture content, water activity ($a_w$) and shear value decreased with the addition of glycerol or sorbitol. During storage at $28^{\circ}C$ thiobarbituric acid (TBA) value of all samples declined with the addition of glycerol or sorbitol during storage time. After storage at room temperature ($28^{\circ}C$) for 180 days, the volatile basic nitrogen (VBN) of all treated products were less than the control group. In addition, the mold and yeast growth were inhibited slightly with the addition of glycerol or sorbitol. The absorption isotherm of pork jerky with different levels of glycerol at $25^{\circ}C$ had an aw above 0.75, and moisture contents at 6 and 9% which were higher than the control group. The moisture content was less than the control group with the addition of sorbitol. The chewiness desirability score of pork jerky with 6% glycerol was higher than the other treatments. However, no differences in hardness desirability score due to treatments were detected by sensory panelists.

• Asian-Australasian Journal of Animal Sciences
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• 제13권10호
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• pp.1445-1449
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• 2000

A total of one hundred twenty pigs ($L{\times}Y{\times}D$, $50{\pm}0.78kg$) were employed for a 7-week feeding trial to determine the effect of inclusion levels of vitamin and mineral (VTM) premixes on growth performance, nutrient digestibility and pork stability in finishing pigs. Treatments were 100% (Control), 150%, 200%, and 250% of NRC (1998) requirements. Increasing dietary VTM premixes in finishing pigs had a linear (p<0.05) effect on ADG. It also had a linear effect (p<0.05) on the digestibility of calcium and a linear and quadratic effect (p<0.05) on the digestibility of phosphorus. As dietary VTM levels were increased from 100 to 250% NRC (1998), TBARS values of pork samples were linearly (p<0.05) lowered when stored at $1^{\circ}C$ for 2 or 3 weeks. There was also a trend reducing POV of pig meat as dietary VTM level was increased. In conclusion, it would appear that inclusion of VTM premixes at the level of 200-250% of NRC (1998) requirements gave positive effects on growth performance and pork stability in finishing pigs.

• Asian-Australasian Journal of Animal Sciences
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• 제29권7호
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• pp.1029-1036
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• 2016

This study investigated the degree to which instrumental measurements explain the variation in pork loin tenderness as assessed by the sensory evaluation of trained panelists. Warner-Bratzler shear force (WBS) had a significant relationship with the sensory tenderness variables, such as softness, initial tenderness, chewiness, and rate of breakdown. In a regression analysis, WBS could account variations in these sensory variables, though only to a limited proportion of variation. On the other hand, three parameters from texture profile analysis (TPA)-hardness, gumminess, and chewiness-were significantly correlated with all sensory evaluation variables. In particular, from the result of stepwise regression analysis, TPA hardness alone explained over 15% of variation in all sensory evaluation variables, with the exception of perceptible residue. Based on these results, TPA analysis was found to be better than WBS measurement, with the TPA parameter hardness likely to prove particularly useful, in terms of predicting pork loin tenderness as rated by trained panelists. However, sensory evaluation should be conducted to investigate practical pork tenderness perceived by consumer, because both instrumental measurements could explain only a small portion (less than 20%) of the variability in sensory evaluation.

• Asian-Australasian Journal of Animal Sciences
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• 제21권7호
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• pp.1011-1014
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• 2008

A total of 335 sows at a commercial operation (Hitch Pork Producers Inc, Guymon, OK) was used to determine dietary effects of yeast culture supplementation ($XPC^{TM}$, Diamond V Mills) on litter performance. Sows were grouped by parity (parity 1 to 12). Pigs within a group were then allotted to treatments. Treatments consisted of: CON (no added yeast culture) and YC (12 and 15 g/d XPC during gestation and lactation, respectively). Sows were housed individually and fed their assigned gestation and lactation diets from d 35 of gestation to d 21 of lactation. Sows were fed 2.0 kg/d during gestation and ad libitum during lactation. Voluntary feed intake was measured daily during lactation. At farrowing, numbers of pigs born total and alive were measured. Weights of litters were measured at birth and weaning on d 21 of lactation. Litter weight gain of the YC treatment was 6.9% greater (p<0.01) than that of the CON. However, voluntary feed intake of sows and litter size did not differ between treatments. This study indicates that dietary yeast culture supplementation benefits sow productivity by improving litter weight gain. At present, it is not confirmed if improved litter weight gain was due to milk production, which remains to be investigated.

• Asian-Australasian Journal of Animal Sciences
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• 제19권11호
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• pp.1658-1664
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• 2006

The objective of this study was to investigate the effects of sodium alginate (SA) and pressurization levels on pH, water-binding and textural properties of pork muscle gels (PMG) containing salt. Ground lean pork with 1.0% NaCl and a given amount of SA (0.25, 0.5, 0.75 and 1.0%, respectively), was pressurized to 100, 200 or 300 MPa and subsequently gelled by heating. Results showed that addition of SA into pork muscle enhanced water-holding capacity (WHC) of PMG (p<0.05) as SA increased from 0.25% to 1.0%, with pH slightly increased (p>0.05). A decrease (p<0.05) was observed in all textural parameters (hardness, cohesiveness, springiness and chewiness). Pressurization had no effect on the tendency of WHC to increase or the decrease of the textural parameters. However, the effectiveness of pressurization to enhance textural properties of PMG was significant at some SA levels, especially ${\geq}200MPa$ and at ${\leq}0.75%$ SA levels. Different combinations of pressure and SA levels could bring about variation in textural properties of PMG while SA enhanced WHC of pork muscle. The multiformity of the texture will open up a wide range of technological possibilities for the manufacture of pork-based restructured low-fat products.

• Asian-Australasian Journal of Animal Sciences
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• 제28권7호
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• pp.922-925
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• 2015

This study was conducted to estimate the genetic parameters for pork belly traits and muscles in Yorkshire pigs. Each pork belly was cut into nine parts perpendicular to the thoracic vertebrae (6th to 14th). Traits of belly muscles including the deep pectoral, latissimus dorsi, cutaneous trunci, rectus abdominis, external and internal abdominal oblique from 382 purebred pigs were recorded and analyzed using SAS Package (9.1) and Derivative-free restricted maximum likelihood methods. Heritability estimates for belly traits ranged from 0.27 to 0.49, while they were 0.12 to 0.66 for belly muscles. Moderate to high heritability estimates were noted in belly weight (0.33), belly length (0.28), and belly width (0.49). In belly muscles, the latissimus dorsi and deep pectoral, which are located only in the 6th to 9th vertebrae sections, were found to have heritability estimates ranging from 0.21 to 0.29 and 0.23 to 0.35, respectively. Strong heritability estimates were observed in the 7th to 13th sections of cutaneous trunci muscle ranging from 0.42 to 0.66. Genetic correlations of latissimus dorsi m. with belly length were positive (0.50), while cutaneous trunci m. with belly weight also revealed a positive relationship that ranged from 0.35 to 0.47. The estimated genetic parameters indicate that belly weight can be improved by genetic selection. Differences in the levels of heritability occurred among various parameters of Yorkshire pork belly, which should be considered when performing selection to improve pork belly quality. Moreover, these results can provide valuable information that can be used as the basis for further investigations to improve pork belly.

• 한국축산식품학회지
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• 제36권4호
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• pp.476-486
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• 2016

This study investigated the effect of the powder produced by ball-milling the outer layer of annatto (Bixa orellana L.) seeds on the physicochemical properties as well as the antioxidant and antimicrobial activities of pork patties over 14 d of refrigerated storage (4±1℃). Five pork patty treatments were produced containing three different concentrations of annatto seeds, 0.1, 0.25 and 0.5% (ANT0.1, ANT0.25, ANT0.5), 0.1% ascorbic acid (AA0.1), and a control (CTL). Based on the results, annatto seed powder appeared to show antioxidant activity. The Hunter color values of pork patties were affected by the addition of annatto seed powder, which increased the redness and yellowness values, but decreased the lightness of the patties (p<0.05). To evaluate the antioxidative effects of annatto on pork patties, thiobarbituric acid reactive substances (TBARS) and peroxide values (POV) were analyzed over 14 d of refrigerated storage. Treatments containing annatto seed showed lower TBARS and POV than control (CTL) samples (p<0.05). The volatile basic nitrogen (VBN) of the pork patties containing annatto seeds were lower than that of CTL at the end of storage (p<0.05). Although no differences in total bacterial counts were observed between control and treated patties, those containing annatto seeds had lower microbial counts for Enterobacteriacease than CTL or AA 0.1%. Therefore, annatto seed powder might be a good source of natural antioxidants for the production of meat products.

• 한국축산식품학회지
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• 제35권1호
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• pp.41-49
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• 2015

This study was performed to assess the antioxidant activity of Allium hookeri root extract (AHE) on lipid oxidation of raw sulfur-fed pork patties for 14 d of refrigerated storage. Different concentration of ethanol (0-100%) and time (1-12 h) were applied to determine the extraction condition. Water (0% ethanol) extraction for 1 h was selected as an optimal extraction condition of AHE for the following study showing the highest total phenolic content and total flavonoid content, as well as the strongest antioxidant activity. The 1% AHE (SP1), 3% AHE (SP2), and 0.05% ascorbic acid (SP3) were added into sulfur-fed pork patties against controls; SP0 (sulfur-fed pork patties with no AHE) and P0 (normal pork patties with no AHE). The pH values of P0 and SP0 significantly increased (p<0.05) than others on 14 d and redness of P0 showed the largest decrement during storage. P0 and SP0 showed higher production of conjugated dienes on d 7 than others (p<0.05). Thiobarbituric acid reactive substances (TBARS) values were decreased in proportion to the increased level of AHE on 14 d (p<0.05) resulting in higher TBARS values on P0 and SP0 (p<0.05) and the negative correlation between AHE level and TBARS were also demonstrated (r=-0.910, p=0.001). Therefore, the results suggest that AHE effectively retarded the lipid oxidation rate of sulfur-fed pork patties indicating the potential usage of AHE as a natural preservative.