• Asian-Australasian Journal of Animal Sciences
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• v.21 no.5
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• pp.738-744
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• 2008

In most developing countries consumers purchase retail cuts from hot carcasses and prepare traditional meat products as per their convenience and requirements. In this study, effects of different post mortem handling practices on quality of meat curry from culled sheep meat have been studied. After slaughter, leg cuts were subjected to nine commonly prevalent handling conditions in India viz. deboning (boning out) and cooking within 2-3 h (1), deboning immediately and cooking after 5-6 h (2), deboning after 5-6 h and cooking (3), deboning immediately, storage at $4^{\circ}C$ for 24 h and cooking (4), chilling for 24 h at $4^{\circ}C$, deboning and cooking (5), deboning after 5-6 h, storage for 24 h at $4^{\circ}C$, and cooking (6), deboning after 5-6 h, storage for 48 h at 4??C and cooking (7), deboning after 5-6 h, freezing and cooking (8), deboning after 5-6 h, storage for 24 h at $4^{\circ}C$, freezing and cooking (9). Significant differences were observed in pH, water-holding capacity, cooking loss and shear force values. Sensory scores were significantly higher in conditions (1), (5) and (9), and significantly lower in conditions (4) and (6). From the results, it was concluded that, to have the best quality product, meat should be cooked either immediately after slaughter or should be deboned just before cooking. Storage of deboned meat at refrigerated temperature must be avoided.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.2
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• pp.256-265
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• 2014

This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast.

• Journal of Animal Science and Technology
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• v.62 no.5
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• pp.730-740
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• 2020

This feeding trial was conducted to investigate the effects of Mentha arvensis (MA) and Geranium thunbergii (GT) in drinking water on physicochemical attributes, sensory qualities, proximate analysis and oxidative stability of broiler leg meat. One hundred and twenty broiler chicks were assigned to 1 of 4 dietary treatments for 5 weeks. The dietary treatments were 1) control, 2) T1 (0.1% 1 MA:1 GT), 3) T2 (0.1% 1 MA:4 GT), 4) T3 (0.1% 4 MA: 1 GT). The water holding capacity and cooking loss were improved (p < 0.05) in T2 and T3. The flavor, texture and acceptability of leg meat by consumers were significantly increased in T2 relative to the control (p < 0.05). The crude protein content was increased in T3 while the crude fat decreased in T2 (p < 0.05). Moreover, broilers supplemented with plant extracts had the lowest leg meat TBARS (thiobarbituric acid reactive substances) values after 2 weeks of storage as compared with the control. Total phenolic contents and 1-1-diphenyl 2 picrylhydrazyl (DPPH) activity were also better in the T2 group (p < 0.05) compared with the control, whereas 2,2-Azinobis-3 ethytlbenzothiazoline-6-sulfonic acid (ABTS⁺) remained unaffected. Overall, these results demonstrate that broiler drinking water with the inclusion of plant extract combination can be used to enhance the oxidative stability, shelf life and quality characteristics of broiler leg meat without compromising the growth performance.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.1
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• pp.69-77
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• 2013

Jujube is a functional food, containing medicinal ingredients without side effects. Jujube can relieve digestive upset, inhibit tumor growth and protect the liver. It includes sterols, alkaloids, saponins, vitamins, organic acids, and amino acids. Jujube has also received attention as an anticancer agent and as a diet food. However, it is rare to find yogurt made with jujube, so we considered adding jujube powder to yogurt to popularize it as a new health food. We made yogurt with jujube powder at 0, 1, 2, 3, and 4%. We measured pH, acidity, color properties (brightness, redness, yellowness), viscosity, sensory qualities (color, flavor, taste, overall quality). We also experimented with storage stability at intervals of 1, 5, 10, 15, and 20 days. The results showed that pH increased significantly (p<0.001) with increasing amounts of added jujube powder. The pH also rose significantly with longer storage, but tended to decrease after 20 days. Acidity was reduced during the storage period. Viscosity was highest with 1% added jujube powder (p<0.001) on day 5 of storage (p<0.001). The L color value decreased as the amount of added jujube powder increased, whereas the a-value (redness) and b-value (yellowness) increased (p<0.001). In an sensory test, color in samples with 0, 1, and 2% jujube powder exhibited the highest values (p<0.01), but no significant differences in flavor or texture were observed. Sweetness and sourness were highest in the yogurt with 3% jujube powder (p<0.05). Overall quality tended to be higher for yogurt with 3% jujube powder, but the difference was in significant. Taken together, our results indicate that yogurt with 3% jujube powder may the most suitable for manufacturing purposes.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.191-199
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• 2017

The objective of this study was to evaluate the effect of different levels of palm kernel meal (PKM), an alternative to corn, on the quality of pork. A total of 72 crossbred pigs ([Yorkshire ${\times}$ Landrace] ${\times}$ Duroc) were assigned into four dietary treatments (PKM level of 0, 4, 8, or 12%). After 12 wk, one pig of median weight in each pen was selected and slaughtered to analyze meat quality. The color, free radical scavenging activity, lipid oxidation, texture, composition of fatty acids, and sensory qualities of pork loin were evaluated post slaughter. When the levels of PKM in the diet increased, the $L^*$-value of pork loin decreased, whereas $a^*$-value and total saturated fatty acids increased. 2-Thiobarbituric acid reactive substance (TBARS) values of pork loin were lower in groups treated with 8 and 12% PKM than in the control group at day 0; this difference, however, was not observed at day 3 and 7. The results of texture analysis showed that increasing the PKM ratio decreased hardness, chewiness, and springiness at day 7. The sensory test, however, indicated no differences between the control and treated groups. These findings show that finisher pigs could tolerate PKM as a replacement for corn; PKM did not negatively affect the quality of pork, indicating that it can be utilized as feed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.581-585
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• 2003

Utilities of kiwi fruit powder prepared from post-mature kiwi fruit in bakery products such as bread and cookie were investigated. The characteristics of bread and cookie with different amounts of kiwi fruit powder were examined through physical measurement (color specific volume, crumb firmness, spread ratio, and extensibility) and seneory evaluation. In baking performance of frozen dough with kiwi fruit powder, $L^{*}$, $a^{*}$, and $b^{*}$ values of crust and specific volume gradually decreased as the concentration of kiwi fruit powder increased. Crumb firmness had significant difference compared to bread without kiwi fruit powder, and sensory characteristics of breads with kiwi fruit powder were more poor than bread without kiwi fruit powder. In a cookie with kiwi fruit powder although specific volume was not significantly different, the spread ratio of cookie and cookie toughness significantly decreased; furthermore, cookie extensibility significantly increased as an amount of kiwi fruit powder increased. Hardness and moistureness of cookies in sensory evaluation had a similar tendency as toughness and extensibility of cookies. Therefore, post-mature kiwi fruit could be utilized to improve the cookie qualities.ies.s.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.119-123
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• 1998

The purpose of this study was to evaluate the antimicrobial effect of green laver (Enteromorpha linza) on the muk (starch jelly) preservation. The methanol extract of green laver completely inhibited the growth of Vibrio parahaemolyticus at 500 $\mu\textrm{g}$/ml level, and inhibited the growth of Bacillus subtilis, Escherichia coli and Staphylococcus aureus at 100 $\mu\textrm{g}$/ml level. The Listeria monocytogenes was inhibited by 98.89% at the same concentration. When various amounts of green laver powder were added in muk (starch jelly), 5% of green laver powder-added muk showed very low level of total bacterial count compared with the control group. Also, green laver did not give negative sensory qualities such as color, flavor and overall quality. Five % green laver muk was selected as the most preferable sample among the green laver muks in overall quality test.

• The Korean Journal of Food And Nutrition
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• v.22 no.2
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• pp.192-198
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• 2009

Cheongkukjang is a traditional fermented soybean food in Korea that is used in the manufacture of functional foods. This study was conducted to assess vitamin contents and sensory qualities of powdered Cheongkukjang dried by oven drying, far-infrared drying and freeze drying. Vitamins $B_1$, $B_2$, $B_6$, E, niacin and pantothenic acid were detected using all drying methods. However, vitamin D was not detected in the oven drying samples, and was most prevalent($82.47{\mu}g$/100 g) in the far-infrared drying samples. The sensory characteristics included color, off flavor, salty taste, bitter taste, sweet taste, roasted taste and after-taste. Oven drying and freeze drying samples exhibited highest and lowest color scores(5.62 and 2.0, respectively). Oven drying samples also exhibited the highest roasted taste score(4.76), although not significantly different from far-infrared drying samples(4.0, p<0.05), while the score of freeze drying samples(2.38) was significantly different from the other methods(p<0.05). It is concluded that freeze drying is most suitable.

• Journal of the Korean Society of Food Culture
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• v.28 no.3
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• pp.293-302
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• 2013

We investigated treatments for the browning prevention of black carrot extracts and determined the characteristics and qualities of jelly supplemented with black carrot extract. Ascorbic acid, citric acid, and NaCl were added to black carrot extract and changes in color, texture, and anthocyanin content were evaluated. Changes were also determined and a sensory evaluation was performed for jelly supplemented with black carrot extract. The addition of 0.15 and 0.20% ascorbic acid prevented the browning of black carrot extracts and decreased anthocyanin content during the storage period. However, citric acid did not have a preventative effect, despite decreasing the pH below 5.0. Similar to results on the extract, 0.15% ascorbic acid maintained a reddish-violet color in jelly supplemented with black carrot extract by lowering browning during the storage period. Jelly supplemented with 0.15% ascorbic acid had an increased elasticity, gumminess, and chewiness, but jelly supplemented with 0.15% ascorbic acid+0.05% NaCl had a lowered hardness compared with the control during the storage period. In a sensory evaluation, the overall preference, in descending order, was: 0.15% ascorbic acid+0.05% NaCl > 0.15% ascorbic acid > control. In conclusion, 0.15~0.20% ascorbic acid prevented the browning of black carrot extract and inhibited a decrease in anthocyanin content. Jelly supplemented with black carrot extract and 0.15% ascorbic acid+0.05% NaCl were optimal for producing a soft jelly texture.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.739-745
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• 2013

This study was conducted to evaluate the qualities of mackerel Scomber japonicus sausage prepared with Theragra chalcogramma surimi (TS, A grade), Nemipterus virgatus surimi (NS, A grade) (0, 5, 7, 10%), and 7% NS with starch (0, 1, 2, 3%). The whiteness of the mackerel sausage was significantly increased by adding TS and NS, but that of the NS with starch groups was decreased compared with the control. The hardness increased significantly with the addition of TS, whereas the NS and NS with starch groups showed no considerable differences compared with the control. The gel strength was not significantly different among the mackerel sausage additive groups. In the sensory evaluation, the mackerel sausages containing 5% TS, 7% NS, and 7% NS with 2% starch had the highest overall preference. In conclusion, these results suggest that 5% TS, 7% NS, and 7% NS with 2% starch improve the quality, texture and sensory properties of mackerel sausage.