• 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.

• 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.

• 한국축산식품학회지
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• 제43권4호
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• pp.553-562
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• 2023

With an increase in meat consumption, the need to measure the weight of each primal cut of pork has increased. Recently, automation devices have been used to measure the weight of each primal cut of pork. The objective of this study was to investigate the accuracy of VCS2000, one of the non-invasive pig carcass analyzers. Production levels of 7 primal cuts of 50 pigs were measured with VCS2000. Average error rates between dissected value for each primal cut and VCS2000 measurement values of ham, shoulder picnic, belly, loin, and shoulder blade were around 5%. Average error rates for spare rib and tenderloin were about 10%. Correlation coefficients between the dissected value and the VCS2000 measured value for ham, shoulder picnic, loin, belly, and shoulder blade were high at 0.66-0.83. Correlation coefficients of spare rib and tenderloin were low at 0.35 and 0.47. Coefficient of determination of the VCS2000 measured value for each primal cut by regression analysis was 0.77 or more for ham, shoulder picnic, loin, and shoulder blade and 0.63 for belly. Coefficients of determination for spare rib and tenderloin were low at 0.40 and 0.27. In addition, the coefficient of determination of VCS2000 for each primal cut was higher than that of the dissected value for all primal cuts. In conclusion, pig carcass analysis using the VCS2000 has a high reliability for pork cuts with high production levels, but a relatively low reliability for pork cuts with low production levels and high fat levels.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2003년도 제31차 춘계 학술대회
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• pp.156-156
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• 2003

• 한국식품조리과학회지
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• 제31권3호
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• pp.241-247
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• 2015

This study was conducted in order to evaluate emulsion mapping between emulsion stability and moisture content, cooking yield, hardness, protein solubility, apparent viscosity, and overall acceptability of pork or beef emulsion batters. The pork and beef emulsion batters were added to different parts of the meat. The formulations indicating low emulsion stability and high cooking yield were T1 (pork shoulder), T2 (pork ham), and T5 (beef tenderloin) treatments. Low stability, low hardness and protein solubility were also T1 (pork shoulder), T2 (pork ham), and T5 (beef tenderloin) treatments. The Pearson's correlation coefficients show that emulsion stability is negatively correlated with cooking yield (p<0.05), with a value of -0.90, and positively correlated with hardness (p<0.05), and protein solubility (p<0.01) with values of 0.65 and 0.59, respectively. This approach has been found to be particularly useful for highlighting differences among the emulsified properties in emulsion meat products. Therefore, the results obtained with emulsion mapping are useful in the making of new emulsified meat products of the desired quality.

• Asian-Australasian Journal of Animal Sciences
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• 제31권10호
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• pp.1670-1676
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• 2018

Objective: This study was conducted to enable on-line prediction of primal and commercial cut weights in Korean slaughter pigs by AutoFom III, which non-invasively scans pig carcasses early after slaughter using ultrasonic sensors. Methods: A total of 162 Landrace, Yorkshire, and Duroc (LYD) pigs and 154 LYD pigs representing the yearly Korean slaughter distribution were included in the calibration and validation dataset, respectively. Partial least squares (PLS) models were developed for prediction of the weight of deboned shoulder blade, shoulder picnic, belly, loin, and ham. In addition, AutoFom III's ability to predict the weight of the commercial cuts of spare rib, jowl, false lean, back rib, diaphragm, and tenderloin was investigated. Each cut was manually prepared by local butchers and then recorded. Results: The cross-validated prediction accuracy ($R^2cv$) of the calibration models for deboned shoulder blade, shoulder picnic, loin, belly, and ham ranged from 0.77 to 0.86. The $R^2cv$ for tenderloin, spare rib, diaphragm, false lean, jowl, and back rib ranged from 0.34 to 0.62. Because the $R^2cv$ of the latter commercial cuts were less than 0.65, AutoFom III was less accurate for the prediction of those cuts. The root mean squares error of cross validation calibration (RMSECV) model was comparable to the root mean squares error of prediction (RMSEP), although the RMSECV was numerically higher than RMSEP for the deboned shoulder blade and belly. Conclusion: AutoFom III predicts the weight of deboned shoulder blade, shoulder picnic, loin, belly, and ham with high accuracy, and is a suitable process analytical tool for sorting pork primals in Korea. However, AutoFom III's prediction of smaller commercial Korean cuts is less accurate, which may be attributed to the lack of anatomical reference points and the lack of a good correlation between the scanned area of the carcass and those traits.

• 한국축산식품학회지
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• 제22권3호
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• pp.201-205
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• 2002

일본 수출용 돼지고기 6개 부위 (등심, 안심, 목심, 도가니살, 볼깃살, 설깃살)를 진공포장한 후 0$\pm$1$^{\circ}C$에서 저장하면서 30일에서 55일까지 pH, drip loss, 총 세균수와 대장균군수를 측정한 결과는 다음과 같다. pH는 저장기간이 증가할수록 모든 부위에서 감소하는 경향을 나타내었고, 저장 30일에는 목심과 도가니살이 다른 부위에 비해 유의적으로 높은pH를 나타내었으며(P<0.05), 저장 55일에는 안심, 목심, 도가니살 및 설깃살이 유의적으로 높은 pH를 나타내었다(P<0.05). 또한 목살은 전 저장기간동안 가장 높은 pH 수준을 나타내었다. 육즙손실은 저장기간이 증가할수록 모든 부위에서 감소하는 경향을 나타내었으며, 목심 부위가 전 저장기간동안 가장 낮은 육즙손실을 나타내었고, 볼깃살이 전체적으로 높은 육즙손실을 나타내었다. 총 세균수는 전 부위에서 저장기간이 증가할수록 증가하는 경향을 나타내었으며, 초기 미생물 수준은 등심이 낮은 2.70 log10CFU/$\textrm{cm}^2$ 수준을 나타내었고, 목심 부위에서 4.88 log10CFU/$\textrm{cm}^2$ 수준으로 가장 높게 나타났다. 각 부위별 미생물 수를 보면 등심과 목심 부위가 전 저장 기간동안 다른 부위에 비하여 유의적으로 높은 세균수를 나타내었으며(P<0.05), 볼깃살이 낮은 총 세균수를 나타내었다. 대장균군수는 대부분의 부위에서 저장45일에 높게 나타났으며, 이후에는 감소하는 경향을 나타내었다. 각 부위별로 보면 저장30일에는 안심이 전 저장 기간에 걸쳐 유의적으로 높은 대장균군수를 나타내었고(P<0.05), 저장 45일에는 안심이 유의적으로 높은 수준을 나타내었다(P<0.05). 이상의 결과를 종합해 보면 일본 수출용 돈육 5개 부위에서 목심부위가 육즙손실은 적으나 안심과 같이 미생물 오염도가 높은 것으로 판단되며, 이로 인해 처장기간이 다른 부위육에 비교해 상대적으로 짧을 것으로 판단되었다. 따라서 수출돈육의 품질과 위생성을 향상하기 위해서는 이러한 부위에 대한 미생물 오염을 낮출 수 있는 세심한 현장 품질관리가 필요하다.

• 한국식품영양과학회지
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• 제46권6호
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• pp.703-712
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• 2017

본 연구에서는 우리나라 주요 식육인 한우육 10부위(안심살, 등심살, 채끝살, 목심살, 앞다리살, 부채살, 우둔살, 차돌박이, 아롱사태, 갈비살)와 돈육 10부위(안심살, 등심살, 목심살, 앞사태살, 항정살, 뒷사태살, 홍두깨살, 삼겹살, 갈매기살, 갈비살)의 지방 및 지방산 함량을 측정하여 부위에 따른 차이를 비교 평가함으로써 각종 부위별 지방 및 지방산 조성에 대한 정보를 제공하고자 하였다. 한우육의 지방 함량은 5.25~35.94%로 우둔살이 가장 낮은 함량을, 차돌박이가 가장 높은 함량을 보였다. 포화지방산인 palmitic acid(C16:0)와 stearic acid(C18:0), 단일불포화지방산인 oleic acid(C18:1, n-9)가 주요 지방산인 것으로 확인되었으며, 특히 oleic acid가 지방산 중 가장 높은 함량을 차지하였다. 가장 유사한 지방 함량을 보인 부위는 등심살과 갈비살이었으나 지방산 함량에는 유의적인 차이를 보였다(P<0.05). 채끝살에는 오메가-3 지방산인 linolenic acid(C18:3, n-3)가 100 g당 38.63 mg이, 갈비살에는 오메가-6 지방산인 linoleic acid(C18:2, n-6)가 100 g당 564.71 mg이 함유되어 있어 부위 중 유의적으로 높았다(P<0.05). 채끝살, 부채살 및 갈비살에는 다른 부위에 검출되지 않은 arachidonic acid(C20:4, n-6)가 존재하였으며, 그 함량은 갈비살(2.50 mg/100 g)> 채끝살(1.33 mg/100 g)> 부채살(1.19 mg/100 g)의 순서로 확인되었다. 우둔살의 트랜스지방산 함량은 다른 부위에 비해 현저히 낮은 것으로 측정되었으며(P<0.05), 총 포화지방산에 대한 총 불포화지방산의 비율은 차돌박이($1.83{\pm}0.02$)가 가장 높고 앞다리살($1.03{\pm}0.00$)이 가장 낮은 것으로 조사되었다. 돈육의 지방 함량은 4.16~18.47%로 삼겹살이 가장 높고 안심살이 가장 낮았으나 안심살, 등심살, 앞사태살, 뒷사태살, 홍두깨살의 지방 함량에는 유의적인 차이가 없었다(P>0.05). 주요 지방산은 palmitic acid와 stearic acid, oleic acid 및 linoleic acid로 그 함량은 oleic acid> palmitic acid> linoleic acid> stearic acid의 순서로 확인되었다. 삼겹살에는 다양한 지방산이 함유되어 있었으나 등심에는 검출되지 않은 지방산이 많았다. 그러나 미엘린의 생합성에 중요한 역할을 하는 nervonic acid(C24:1)는 오직 등심에서만 검출되었다. 삼겹살에는 다른 부위에 검출되지 않은 docosahexaenoic acid(DHA, C22:6, n-3)가 존재하였다. 돈육의 10부위 중 앞사태살과 뒷사태살, 홍두깨살은 지방 함량 및 지방산 조성이 가장 유사하였으며, 같은 앞다리라도 앞사태살과 항정살의 지방산 함량에는 현저한 차이를 보였다(P<0.05). 돈육의 총 트랜스 지방산 함량은 삼겹살(143.58 mg/100 g)> 항정살(127.86 mg/100 g)> 목심살(101.36 mg/100 g)> 갈비살(94.91 mg/100 g)> 갈매기살(86.68 mg/100 g)> 안심살(29.57 mg/100 g)> 뒷사태살(27.97 mg/100 g)> 홍두깨살(27.49 mg/100 g)> 앞사태살(25.98 mg/100 g)> 등심살(15.45 mg/100 g)의 순서로 확인되었으며, 총 포화지방산에 대한 총 불포화지방산의 비율은 뒷사태살이 2.01로 가장 높고 갈매기살이 1.28로 가장 낮았다. 이상의 결과 한우육과 돈육 각 10부위에 대한 지방 및 지방산 함량은 부위에 따라 유의적인 차이를 보이는 것으로 조사되었으며, 이러한 결과는 부위별 지방 및 지방산 함량과 조성의 표준화된 데이터베이스의 구축을 위한 기초자료로 활용할 수 있을 것으로 기대된다.

• 한국식생활문화학회지
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• 제37권3호
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• pp.213-238
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• 2022

This study aims to investigate protein consumption market trends in Korea. Protein consumption was divided according to the protein source into meat, fishery, and plant-based protein. To accomplish the goal of this study, food purchase data from 525 households panels collected by the Rural Development Administration over the last 10 years were used. The results of the study showed an increase or decrease in protein consumption by protein type over the last 10 years, and a reason to explain this change has been suggested. Specifically, this study found a dramatic increase in the consumption of several proteins, including beef sirloin, beef tenderloin, seasoned beef & steak, pork belly, pork shoulder, pork neck, seasoned pork, pork cutlet, sweet and sour pork, canned ham, chicken drumstick, chicken breast, dak gangjeong, Chinese fried chili chicken, salmon, eel, abalone, squid, octopus, webfoot octopus, octopus minor, canned whelk, tofu, cold bean soup,and plant-based milk. Some items showed no increase in consumption (such as beef jerky, pork rib, sausage, bacon, whole raw chicken, cutlass fish, oyster, fish cake, crab stick, surimi sausage,and canned fishery), whereas a few items showed decreased consumption (e.g., mackerel, pollack, cod,and canned tuna)

• Journal of Animal Science and Technology
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• 제64권1호
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• pp.135-142
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• 2022

It is impossible to know the amount of pork primal cut by pig carcass grade which is determined only by carcass weight and backfat thickness in the Korean Pig Carcass System. The aim of this study was to investigate the correlation between the pig carcass grade and the amount of pork primal cut estimated with AutoFom III. A total of 419,321 Landrace, Yorkshire, and Duroc (LYD) pigs were graded with the Korean Pig Carcass Grade System. Amounts of belly, neck, loin, tenderloin, spare ribs, shoulder, and ham were estimated with AutoFom III. Regression equations for seven primal cuts according to each grade were derived. There were significant differences among the three carcass grades due to heteroscedasticity variance (p < 0.0001). Three regression equations were derived from AutoFom III estimation of primal cuts according to carcass grades. The coefficient of determination of the regression equation was 0.941 for grade 1⁺, 0.982 for grade 1, and 0.993 for grade 2. Regression equations obtained from this study are suitable for AutoFom III software, a useful tool for the analysis of each pig carcass grade in the Korean Pig Carcass Grade System. The high reliability of predicting the amount of primal cut with AutoFom III is advantageous for the management of slaughterhouses to optimize their product sorting in Korea.