• 한국축산식품학회지
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• 제40권3호
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• pp.474-483
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• 2020

This study was conducted to investigate the physicochemical properties of hams obtained from loin and tenderloin cuts from standard pigs and sows. pH levels of loin ham before cooking, standard pig was significantly lower than that of sow (p<0.001). The lightness (L*) and yellowness (b*) values of loin ham from standard pigs were significantly higher than those of sow loin ham (p<0.001). The water-holding capacity (WHC) and curing yield of sow loin was significantly higher than standard loin (p<0.01). The cooking loss of standard pig loin ham was significantly higher than that of sow loin ham (p<0.01). Differences in sensory quality evaluation, except in the case of tenderness, for the two loin hams were not significant. pH levels of tenderloin ham before cooking, standard pig was significantly lower than that of sow (p<0.001). Redness (a*) values of before and after cooking tenderloin ham of sow was higher than that of standard pig (p<0.001). L* values of tenderloin ham of standard pig was significantly higher than that of sow (p<0.001). WHC and curing yield of tenderloin ham from sow was significantly higher than that from a standard pig (p<0.001, p<0.05). The cooking losses of sow and standard pig tenderloin ham were 26.06% and 28.31%, respectively (p<0.001). Differences in sensory quality evaluation, except in the case of tenderness and color, for the two tenderloin hams were not significant. In conclusion, sow pigs loin and tenderloin is suitable for ham product more than standard pigs loin and tenderloin.

• 한국식품영양과학회지
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• 제26권4호
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• pp.647-653
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• 1997

도축 후 2일간 냉장한 한우(♀, 380kg)와 홀스타인(♀, 490kg)의 안심부위를 이용하여 단기숙성용은 함기포장하여 14일간, 장기 숙성용은 진공포장하여 28일 동안 3$^{\circ}C$에서 냉장숙성하면서 경시적으로 전단력가, 근원섬유의 Mg-ATPase활성, 근원섬유의 소편화도, 근원섬유의 소편화율, 그리고 30,000 dalton(30KD)성분의 출현정도에 대하여 경시적으로 실험하여 숙성도 지표로 적당한 지를 검토하였다. 우육안심을 함기포장하여 3$^{\circ}C$에서 14일간 숙성할 때의 숙성도 지표로 적합한 물리화학적 성질로서는 전단력가(r=-0.893)>근원섬유 소편화율(r= 0.863)〉30KD성분의 출현(r=0.853)>근원섬유 소편화도 (r=0.814)>근원섬유 Mg-ATPase활성 (r=0.804)의 순으로 유효하였다. 그리고 진공포장하여 28일간 숙성할 때는 근원섬유 소편화율(r=0.880)〉30KD성분의 출현(r=0.836)의 순이었다. 함기포장육의 경우 숙성도 지표들간의 상관관계는 근원섬유의 소편화율이 전단력가, Mg-ATPase활성, 근원섬유 소편화도, 30KD성분의 출현과 상관관계가 있었으며 진공포장육은 근원섬유 소편화율이 30KD성분의 출현과 상관관계가 있었다

• 한국식품영양과학회지
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• 제25권4호
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• pp.637-642
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• 1996

본 실험에서는 동결된 홀스타인 안심육을 해동하여 다시 냉장시켰을 경우 물리화학적 성질과 관능특성이 가열육의 기호성을 향상시킬 수 있도록 변하는지를 검토하기 위해서 전단력가, 근원섬유 소편화율, 30KD의 출현 정도, 생육향 및 연도 그리고 가열육의 기호성에 대하여 조사하고 아미노산 함량과 ATP 관련 화합물의 차이도 비교하였다. 냉장 안심육은 생육향(p<0.01), 연도(p<0.05), 전단력가(p<0.05), 근원섬유의 소편화율(P<0.01) 및 30KD 성분의 출현 정도(p<0.001)가 동결 안심육 보다 우수하였으며, 동결육을 해동하여 다시 $3^{\circ}C에서$ 냉장하므로써 동결육 보다 전단력가(p<0.05), 근원섬유의 소편화율(p<0.001) 및 30KD성분(p<0.001)이 현저하게 우수하였고 연도(p<0.05)가 향상되고 생육향(p<0.05)도 좋아졌다. 동결 해동한 후 다시 냉장한 안심육을 가열하였을 때에도 해동 직후의 안심육에 비하여 가열육향과 텍스쳐가 향상되었으며, 기호성(p<0.05)도 현저하게 좋아졌다. 그러나 후각을 차단한 상태에서만 느껴지는 맛은 유의한 차이가 없었다. 그리고 동결 해동 후 다시 냉장한 안심육은 해동 직후의 안심육 보다 aspartic acid 및 leucine 함량이 많아졌고 (p<0.05) IMP 함량이 적었으며 (p<0.05), hypoxanthine (p<0.05)과 inosine의 함량은 많아졌다.

• 한국축산식품학회지
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• 제36권1호
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• pp.68-76
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• 2016

This study was conducted to investigate the meat quality and sensory properties of 12 major cuts from 10 Hanwoo bulls (25-32 mon of age) after they were aged at 2℃ for 0, 7, 14, and 21 d. Protein content (%) was between 19.17 and 22.50%. Intramuscular fat content ranged from 2.79 to 8.39%. The collagen content of the chuck roll, chuck tender, and short plate muscles was higher (1.97-2.04%) than that of the striploin muscles (1.48%) (p<0.05). CIE lightness (L*) values increased with an increase in aging days for tenderloin, loin, chuck roll, oyster blade, short plate, top sirloin, and eye of round muscles (p<0.05). Most muscles, except the short plate, showed no significant changes in redness CIE (a*) and yellowness (b*) color values during aging. The tenderloin, loin, and striploin showed significantly higher water holding capacity (58.60-62.06%) than that of chuck roll and short plate (53.86-57.07%) muscles (p<0.05). The Warner-Bratzler shear force values of most muscles decreased significantly as the aging period increased (p<0.05), exception the tenderloin. The chuck tender muscles showed the highest cooking loss, whereas tenderloin muscle showed the lowest (p<0.05). The tenderloin muscle had the longest sarcomere length (SL) (3.67-3.86 μm) and the bottom round muscle had the shortest SL (2.21-2.35 μm) (p<0.05). In the sensory evaluation, tenderness and overall-likeness scores of most muscles increased with increase in aging days. The tenderloin and oyster blade showed relatively higher tenderness and overall-likeness values than did the other muscles during the aging period. No significant differences were noted in juiciness and flavor-likeness scores among muscles and aging days.

• 한국축산식품학회지
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• 제30권6호
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• pp.1024-1030
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• 2010

굽기에 비해 삶기를 했을 경우 중량과 부피의 감소가 큰 것으로 나타났다. 부위별로 조금씩의 차이를 보이기는 하지만 지방은 조리 후에 증가하는 것으로 조사 되었으며 수분과 단백질은 감소하는 것으로 조사되었다. 무기질함량은 굽기를 했을 때 증가하는 경향을 보였으며, 삶기를 했을 때 감소하는 경향을 보였다. 영양소 잔존율는 굽기에서 삶기에 비하여 높게 나타나는 경향을 보이는 것으로 조사되었고, 수분, Na, K, P에서 유의적인 차이를 보였다(p<0.05). 잔존율 변화는 기존 분석자료와 비교했을 때 조리후의 영양소가 오히려 증가하는 것처럼 보이나 잔존량계수 계산법을 사용하게 되면 영양소가 감소하거나 증가 폭이 줄어드는 것으로 나타났다. 전국적으로 유통되는 한우는 더 다양하며, 등급 품질 역시 5등급으로 구성되어 한우의 일부 특성만을 보여주고 있다는 한계점을 지니고 있다. 따라서 추후 국내에 유통되는 다양한 브랜드 한우를 이용한 연구가 이루어져야 할 것이다.

• 한국축산식품학회지
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• 제38권5호
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• pp.1120-1130
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• 2018

This study was conducted to investigate the dressing percentage and physicochemical characteristics, such as fatty acid composition, water holding capacity (WHC), shear force, meat color, cooking loss, and sensory evaluation, of experimental pork obtained from a total of 12 standard pigs and sows. The water content of tenderloin (73.38%) was the highest in standard pork (p<0.05). A statistically significant difference in crude protein content was shown between standard pork and sow pork (p<0.05). There were significant differences between standard pork and sow pork in shear forces of loin and tenderloin (p<0.01). There was a significant difference in WHC between standard pork and sow pork in loin, tenderloin, and hind legs (p<0.05). The CIE $L^*$ and CIE $b^*$ values of standard loin were significantly higher than those of sow loin (p<0.05). The CIE $a^*$ values of sow loin were significantly higher than those of standard loin (p<0.05). The contents of arachidonic acid for standard pork and sow pork were 0.33% and 0.84%, respectively (p<0.05). However, there was no difference in the total content of unsaturated fatty acid between the two groups. There were no significant differences between standard pork and sow pork after sensory evaluation, except for color and tenderness. The overall acceptability of standard pork was significantly higher than that of sow pork (p<0.05).

• 농업과학연구
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• 제41권3호
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• pp.229-236
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• 2014

This study presents the estimates of heritabilities of body measurement traits and carcass traits, and genetic and phenotypic correlations of those traits for crossbred pigs in Korea. Body and ultrasound (A mode: Piglog 105) measurements in 221 pigs including body weight, length, height and width, three back fat thickness at the points of 4th, 14th rib and chine bone, eye muscle area and lean meat percent were collected at the ages of 70, 145 and 180 days and then slaughtered to measure carcass weight, back fat, belly, collar butt, spare rib, picnic shoulder, hind leg, loin, tenderloin, lean meat yield and intramuscular rough fat content in loin. Genetic analysis was done using a multi-trait animal model. Heritabilties of the body measurements were ranged from 0.331 to 0.559 and three measurements of back fat thickness were also high as range varying from 0.402 to 0.475 for the ages of 145 and 180 days. However, eye muscle area was moderate (0.296) at the age of 180 days. Heritabilities of retail cut yields were also high as ranged from 0.387 to 0.474 and of IMF content in loin was 0.499. Heritabilities of the cut percent traits were ranged from 0.249 to 0.488. Important positive genetic and phenotypic correlations were noted for all carcass yield traits (0.298 to 0.875 and 0.432 to 0.922, respectively). IMF showed low negative genetic correlations with carcass yield traits, such as carcass weight, picnic shoulder, hind leg, loin, tenderloin and lean meat yield whereas low positive genetic correlations with back fat, belly, collar butt and spare rib. Loin, tenderloin and lean meat percent showed negative genetic correlations with carcass weight, back fat thickness, collar butt, spare rib and picnic shoulder percent. The four body measurements at the ages of 70, 145 and 180 days had positive genetic correlations with belly, shoulder butt, spare rib, picnic shoulder and hind leg percent, but negative genetic correlations were shown with loin and tenderloin percent except body measurements at 70 days. The results suggest that carcass yield are negatively correlated with intramuscular fat content, which is a major factor deciding pork quality and the yield of loin and tenderloin are not increased as much as increase in body size. However, the proportions of belly and collar butt are increased with the body size. In conclusion, selection strategy should be designed according to the preference on composition of carcass in each country.

• 한국조리학회:학술대회논문집
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• 한국조리학회 2006년도 제8차 해외연수및 제3차 국제학술세미나
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• pp.153-154
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• 2006

• 한국관광식음료학회지:관광식음료경영연구
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• 제15권1호
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• pp.127-136
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• 2004

This study was conducted to investigate the changes in physico-chemical characteristics of beef tenderloin steak by oven roasting at different internal temperatures. 1. Cooking time required for the internal temperatures of 60, 70 and $80^{\circ}$ of steaks were 15min, 23min and 28min, respectively, and standing time of cooked beef steaks were 10.5min at $60^{\circ}$, 9.4min at $70^{\circ}$ and 8.5min at $80^{\circ}$, respectively. 2. Total losses and evaporation losses were larges in cooked steaks at $60^{\circ}$ and $70^{\circ}$ than that of $80^{\circ}$ cooking. Total losses were 14.5% by cooking at $60^{\circ}$, 23.3% at $0^{\circ}$ and 26.6% at $80^{\circ}$ respectively. As internal temperature of meat was increased, moisture and fats content was decreased and protein content of meat was not changed.

• Asian-Australasian Journal of Animal Sciences
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• 제22권10호
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• pp.1407-1413
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• 2009

An experiment was conducted to investigate the effects of dietary supplementation of feather meal (FM) on the performance of pigs and taurine content in pork. A total of 135 cross-bred (L${\times}$Y${\times}$D) pigs, weighing an average 46 kg, were assigned to five dietary treatments; Control, 3% FM supplemented diet (3% FM), 3% FM and 10 ppm pyridoxin supplemented diet (3% FMpyridoxin), 6% FM supplemented diet (6% FM) and 6% FM and 10 ppm pyridoxine supplemented diet (6% FM-pyridoxin). Each treatment had 3 replications of 9 pigs (4 gilts and 5 barrows) each. Pigs were fed for 11 weeks under a phase feeding program which consisted of grower (0-3 week), grow-finisher (4-8 week) and finisher (9-11 week) periods. During the whole feeding period, ADG and ADFI of pigs fed FM treatments tended to increase in general compared to the control. Feed conversion ratio (feed/gain) of the control was significantly (p<0.05) lower than FM treatments. Taurine content of the control was highest in heart muscle (1,393.8 ppm) followed by liver (647.3 ppm), tenderloin (601.2 ppm), ham (462.4 ppm) and loin (375.8 ppm). Taurine contents of heart, tenderloin, ham and loin were significantly (p<0.05) increased by FM treatments. Taurine content was highest in the 6% FM-pyridoxin treatment. Taurine content of heart, tenderloin, ham and loin on 6% FM-pyridoxin supplementation were increased by 91%, 23%, 27% and 29%, respectively, compared with the control. Sensory tests of the pork showed that there was no consistent response among the treatments. In conclusion, supplementation of FM and pyridoxin to a pig diet can increase taurine content of the pork.