• Title, Summary, Keyword: 육즙 손실

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The Relationship Between Measurements of Color and Water-Holding Capacity in Pork Loin (돈육 등심의 육색과 보수력 측정치 사이의 상관관계에 관한 연구)

  • Moon, Sang-Hun;Jeong, Jin-Yeon;Kim, Gap-Don;Cho, In-Cheol;Jeon, Jin-Tae;Joo, Seon-Tea;Park, Gu-Boo
    • Journal of Animal Science and Technology
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    • v.51 no.4
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    • pp.329-336
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    • 2009
  • The objective of this study was to investigate the relationship between measurements of color and water-holding capacity (WHC) in pork loin. A total of 419 pork loins were sampled from crossbred (Landrace$\times$Jeju native black pig) F2 pigs at a commercial slaughter house. Meat color measurements (CIE $L^*$, $a^*$, $b^*$), chroma ($C^*$) and hue angle (h) were measured with the Minolta Chromameter and WHC was measured by filter paper fluid, drip loss and cooking loss. Also pH, moisture content and crude fat content were measured at 24 hr postmortem. CIE $L^*$, $b^*$ and h values had positive correlation with drip loss (r=0.52, 0.42), but CIE $a^*$ and $C^*$ values were not related to drip loss. Results showed that CIE $L^*$, $b^*$, and h color system was better than CIE $L^*$, $a^*$, $b^*$ color system to predict WHC, especially drip loss. pH was negatively correlated to drip loss (-0.42) and CIE $L^*$ (-0.67). Although CIE $L^*$ and pH were correlated to drip loss, the accuracy of their estimates for drip loss was 27% and 17%, respectively. Consequently, it was confirmed that meat color and WHC were not perfectly related and suggested that CIE $L^*$, $b^*$, and h color space should not be used independently to predict WHC of pork loin.

Changes of pH, Drip Loss and Microbes for Vacuum Packaged Exportation Pork during Cold Storage (수출용 진공포장 돼지고기의 저장기간 중 pH, 육즙손실 및 미생물의 변화)

  • 진상근;김일석;하경희
    • Food Science of Animal Resources
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    • v.22 no.3
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    • pp.201-205
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    • 2002
  • This study was carried out to investigate the changes of pH, drip loss, total plate counts(TPC) and 5. coli for exportation pork during storage at 0$\pm$1$\^{C}$ far 554days. 25 pigs were slaughtered at commercial slaughtering house and 6 portions such as loin, tenderloin, boston butt, knuckle, inner ham and outer ham were separated for each carcass after 24hrs and then storage at 0$\pm$1$\^{C}$ after vacuum packaged. pH were significantly decreased as the storage time increased for all portions. Drip loss of Boston butt was significantly lower than that of the other portions(p<0.05), whereas inner ham had the highest drip loss(p<0.05). TPC and 5. coli were significantly higher than that of the other treatments in Tenderloin and Boston butt(P<0.05).

Effects of Dietary Supplementation of Mulberry Leaves and Dandelion Extracts on Performance and Blood Characteristics of Chickens (뽕잎과 민들레 추출물 급여가 육계의 생산성 및 혈액성상에 미치는 영향)

  • Park, Chang-Ill;Shon, Joong-Cheon;Kim, Young-Jik
    • Korean Journal of Poultry Science
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    • v.37 no.2
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    • pp.173-180
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    • 2010
  • This study was conducted to investigate the effects of dietary supplementation of mulberry leaves and dandelion extracts on performance, proximate composition, heating loss, drip loss, and blood characteristics of chickens. One hundred sixty broiler chicks were fed diets for five weeks containing 1% mulberry leaves extracts (T1), 2% mulberry leaves extracts (T2), 1% dandelion extracts (T3), and 2% dandelion extracts (T4). At the end of five week feeding experiment, broiler were slaughtered, and stored at $4^{\circ}C$. T2 resulted in much better weight gain and feed conversion than other treatment groups. As storage time increased, all treatment groups resulted in increased heating loss and drip loss (P<0.05) but no significant difference were observed among the treatment groups. In blood composition, GOT (glutamic oxaloacetate transaminase), GPT (glutamic pyrubic transaminase), total cholesterol, and triglyceride were significantly decreased by the supplementation of mulberry leaves and dandelion extracts compared to the control (P<0.05). Especially, T4 was significantly (P<0.05) more effective in improving blood composition compared to other treatment groups. However, no significant difference (P>0.05) were found in LDL-cholesterol among all treatment groups. In conclusion, these data indicate that compared to other treatments, supplementation of 2% dandelion extracts (T4) were most effective in decreasing total cholesterol and triglyceride and increasing HDL-cholesterol.

Study on the Method of Differentiating between Fresh and Frozen Chicken Meat by Using Mitochondrial Malate Dehydrogenase Activity (Mitochondrial Malate Dehydrogenase 활성을 이용한 냉장계육과 냉동계육의 판별법에 관한 연구)

  • 이치호;서정희;이지영;류경희
    • Food Science of Animal Resources
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    • v.24 no.2
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    • pp.151-155
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    • 2004
  • This study was performed to develop the method of differentiation fresh and frozen meat by using the measurement of mitochondrial malate dehydrogenase. The principle of this experiment is based on the fact the enzyme proteins associated with mitochondria membrane could be released by freezing. The methods were studied by measurements of protein concentration of meat press juice, WHC (water-holding capacity), drip loss and mitochondrial malate dehydrogenase enzyme activity. Samples were stored at 4$^{\circ}C$ and -18$^{\circ}C$ during storage period, respectively. Protein concentration of meat press juice was ranged from 8.5 mg/mL to 12.7 mg/mL and increased by freezing below at -18$^{\circ}C$(p<0.05). The WHC was not significantly different between fresh meat and frozen chicken meat (p>0.05). The amount of drip loss of fresh and frozen chicken meat at 4$^{\circ}C$ and -18$^{\circ}C$ was not significantly different (p>0.05). Mitochondrial malate dehydrogenase activity of frozen meat (-18$^{\circ}C$) was significantly higher (p<0.05) than that of fresh meat. Also, enzyme activity of frozen meat was maintained at the same level after 3 minutes reaction. But fresh meat had not this reaction. From these results, it suggests that mitochondrial malate dehydrogenase can be used as a promising enzyme to differentiate between fresh and frozen meat.

Effect of Mugwort Powder and Fish Oil Addition on the Fatty Acid of Chicken Meat (쑥 분말과 어유의 첨가가 계육의 지방산 조성에 미치는 영향)

  • Park, Chang-Ill
    • Food Science of Animal Resources
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    • v.26 no.3
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    • pp.276-283
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    • 2006
  • This study was conducted to investigate the influence of dietary mugwort and fish oil on meat quality of chicken. Broilers were randomly assigned to one of four dietary treatment: 1) Control (commercial feed) 2) T1 (commercial feed supplemented with 3% mugwort powder) 3) T2 (commercial feed with 4% fish oil) and 4) T3 (commercial feed with 3% mugwort powder and 4% fish oil). They were fed the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored at $4{\pm}1^{\circ}C$. The meat quality were analyzed for meat samples stored over a period of 0, 5, 10 and 15 days. The major fatty acids found in chicken meat were oleic acid, palmitic acid, linoleic acid, stearic acid. However, the fatty acid was not significantly different between control and treatment groups (p>0.05). Palmitoleic acid, EPA, DHA contents were higher in T3 treatment group than the control. The TBARS (thiobarbituric acid reactive substances) of all treatments significantly increased during the storage periods (p<0.05). The TBARS of the thigh was rather higher than that of the breast. The WHC (water holding capacity) of breast and thigh were significantly increased in both control and treatment groups during storage (p<0.05). WHC of the breast was rather higher than that of the thigh. The drip loss was tended to increase during the storage periods (p<0.05).

Effects of Dietary Supplementation of Mulberry Leaves Powder on Chicken Meat Quality Stored during Cold Storage (뽕잎 분말의 첨가 급여가 계육의 냉장저장 중 품질에 미치는 영향)

  • Park, Chang-Ill;Kim, Young-Jik
    • Food Science of Animal Resources
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    • v.32 no.2
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    • pp.184-189
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    • 2012
  • This study was investigated the effects of supplementation diets with mulberry leaves powder on pH, TBARS (thiobarbituric acid reactive substance) and VBN (volatile basic nitrogen) heating loss, WHC (water holding capacity), and drip loss of chicken meat. One hundred sixty broiler were fed diets for five weeks containing 0% mulberry leaves powder (Control), 1% mulberry leaves powder (T1), 2% mulberry leaves powder (T2), and 3% mulberry leaves powder (T3). At the end of this experiment, broiler were slaughtered, and stored at $4^{\circ}C$ for 10 d. As storage time increased, all treatment groups resulted in increased pH, TBARS, VBN and drip loss (p<0.05). The TBARS and VBN were significantly decreased by the supplementation of mulberry leaves powder compared to the control (p<0.05). T3 results in much better TBARS and VBN than other treatment groups. Especially, T3 was significantly (p<0.05) more effective in improving self life compared to other treatment groups. Heating loss and drip loss were no significantly different among treatment group. In conclusion, these data indicate that supplementation of 3% mulberry leaves powder were most effective in decreasing TBARS and VBN.

Microbial changes and physico-chemical properties of beef and pork loin with microwave treatment (마이크로파 처리한 소고기 및 돼지고기의 미생물 변화 및 이화학적 특성)

  • Lee, Kyong-Ae;Byoun, Kwang-Eui
    • Korean Journal of Human Ecology
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    • v.14 no.1
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    • pp.217-221
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    • 2005
  • In this study, the effect of microwave treatment on physico-chemical properties and microbial changes of beef and pork loin was investigated. Beef and pork were heated in microwave with an adjusted electric output at 500 W and operating frequency 2,450 MHz. The beef and pork samples were treated with microwave for 10 s or 20 s at 50% duty cycle. Drip losses and TBA values of beef and pork samples increased due to the microwave treatment. The samples became darker and more yellowish through microwaves, whereas their redness was unchanged. Microbial content of beef and pork samples declined as the treatment time increased. When pork samples were heated in a microwave oven, organisms were reduced by 2 log cycles in 20 s. It was concluded that a 20 second-long microwave treatment can great1y enhance the microbial safety of the pork sample.

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돼지 전지 부위의 주요 근육별 육질특성

  • Kim, Jin-Hyeong;Kim, Yeong-Tae;Park, Beom-Yeong;Jo, Su-Hyeon;Hwang, In-Ho;Kim, Dong-Hun;Lee, Jong-Mun
    • Proceedings of the Korean Society for Food Science of Animal Resources Conference
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    • pp.294-296
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    • 2004
  • 본 연구는 전지 부위에 대한 소비자의 인식을 제고하고, 새로운 제품 개발을 위한 기초자료를 제시하고자 전지 부위에서 8개 근육에 대한 육질특성을 구명하고자 실시하였다. 근육별 물리적 특성과 육색특성을 비교해 보면, IS와 SB 근육이 육즙 손실량이 적고, 연하며, 육색이 붉은 것으로 나타나, 신선육으로서의 가능성을 확인할 수 있었다. 하지만 전지 부위에서 근육을 분리할 때 가장 경제적이고 적절한 방법이 제시되어야 하고 근육 특성에 따른 요리방법의 개발이 지속되어야 할 것으로 사료된다.

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생봉독처리에 의한 비육돈의 도체 및 육질 특성

  • Choe, Yang-Il;Jo, Seong-Gu;Jo, Hyeon-Jeong;Lee, Jang-Geol;Park, Gi-Su;Jang, Gyeong-Sun
    • Proceedings of the Korean Society for Food Science of Animal Resources Conference
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    • pp.115-118
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    • 2005
  • 1. 도체특성 대조구와 비교하여 생봉독 1처리구와 2처리구의 경우 암퇘지와 거세돼지 모두에서 도체중, 도체율이 증가하였으며, 등지방두께도 두꺼워졌다. 이러한 도체특성은 도체등급을 향상시켜 A와 B등급 출현율이 높아져 경제적으로 유리한 것으로 사료되었다. 2. 육질특성과 PSE육 발생율 대조구와 비교하여 생봉독 1처리구와 2처리구의 경우 암퇘지와 거세돼지 모두에서 등심육의 일반성분중 지방함량이 높은 수준을 나타내었고, pH와 보수력이 높고, 육즙손실과 가열감량이 낮아 우수한 육질특성을 나타냈다. 그 외 주관적 판정의 마블링 점수가 높았고, 육색측정에서도 진한 적색을 나타내어 우수한 외관을 보여주었다. PSE육 발생율에서는 암퇘지와 거세돼지 모두에서 무처리구에 비해 3개 생봉독처리구에서 발생율이 감소했는데, 특히 생봉독2처리구가 낮았다.

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Effects of Polymorphisms in the 3' Untranslated Region of the Porcine Mitochondrial calcium uptake 1 (MICU1) Gene on Meat Quality Traits (돼지 mitochondrial calcium uptake 1 (MICU1) 유전자의 3'UTR 내 SNP가 육질에 미치는 영향)

  • Jee, Yae-Sol;Cho, Eun-Seok;Jeon, Hyeon-Jeong;Lee, Si-Woo;Lim, Kyu-Sang;Kim, Tae-Hun;Lee, Kyung-Tai
    • Journal of Life Science
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    • v.26 no.11
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    • pp.1232-1236
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    • 2016
  • Mitochondrial calcium uptake 1 (MICU1) including two canonical EF hands, located in the mitochondrial inner membrane, is known to play a crucial role in the calcium uptake in mitochondria. Mitochondrial calcium uptake in muscular cells is related to post mortem shortening by calcium release from muscles. Therefore, the porcine MICU1 gene has been estimated as a genetic candidate for meat quality traits. In this study, variations on the exonic regions of the porcine MICU1 gene were investigated by sequencing cDNAs and tested for their association with meat quality traits. A total of 667 Berkshire heads (347 sows and 320 castrated boars) were used for this association test. Three SNPs were detected on the 3' untranslated region (UTR) of the porcine MICU1 gene. SNP1 (c.*136G>A) was associated with drip loss (p=0.017) and intramuscular fat content (p=0.039). In addition, SNP2 (c.*222G>A) and SNP3 (c.*485G>A) were associated with drip loss (p=0.018) and intramuscular fat content (p<0.001), respectively. In conclusion, it was verified that three variations on the 3' UTR of the porcine MICU1 gene were significantly associated with meat quality traits. It was also suggested that molecular biological analyses are needed to validate the function of variations on the 3 UTR of the porcine MICU1 gene.