• Journal of Embryo Transfer
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• v.23 no.4
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• pp.291-298
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• 2008

We separately cultured follicular oocytes collected from individual ovaries of slaughtered Korean native cows and examined both the embryonic development rate and pregnancy rate after embryo transplantation according to the meat yield and quality grades of the source beef carcass. Oocytes from meat yield grade B cows exhibited a higher fertilization rate and embryonic developmental rate to the eight-cell stage than oocytes from grade A or C animals (p<0.05), but there was no significant difference in rate of development to the blastocyst stage among meat yield grades A, Band C. The oocyte cleavage rate and development rate to the eight-cell stage from meat quality grade 3 cattle was higher than grades 1++, 1+, 1 and 2 (p<0.05). Embryos derived from grade animals displayed a development rate to the blastocyst stage of 19.4%, which was also higher than all other meat quality grades (p<0.05). Transplantation of in vitro-cultured oocytes from meat yield grade A ovaries led to a higher pregnancy rate (64.2%) than in vitro-cultured oocytes from meat yield grade B ovaries (56.5%), but there was no significant difference between the two groups in pregnancy or abortion rates. In conclusion, embryonic development rate and pregnancy rate has a close relation to meat quality grades of the source beef carcass, this results is to give information for the Korean native cows improvement of breed.

• Journal of Embryo Transfer
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• v.30 no.3
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• pp.161-170
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• 2015

These studies were conducted to establish the practical Hanwoo (Korean native cattle) improvement system through the combining of embryo transfer technology and confirming individual Hanwoo oocyte culture system and to investigate that correlation of Hanwoo carcass classification (intramuscular marbling) and oocyte donor for blastocyst production in vitro. In case of Hanwoo, the carcass meat quality grades were divided to grade $1^{{+}{+}}$, $1^{+}$, 1, 2, and 3 depends on fat distribution of longest muscle cross-sectional surface. As results, the numbers of follicular oocytes collected from individual fundamentally-registered Hanwoo yielded $1^{{+}{+}}$, $1^{+}$, 1, 2 and 3 meat quality were 9.5, 9.4, 8.5, 8.8 and 8.8 per ovary, respectively. The numbers of retrieval oocyte from follicles were significantly higher in the cattle yield $1^{{+}{+}}$, $1^{+}$ meat quality than in the cattle yield 1, 2 and 3 meat quality (p<0.05). The rates of blastocyst formation were 18.2, 21.3, 29.4, 30.9, and 31.5% in the cattle yield $1^{{+}{+}}$, $1^{+}$, 1, 2 and 3 meat quality of after in vitro maturation, respectively. It was significantly lower in the cattle yield $^{{+}{+}}$ and $1^{+}$ meat quality than in the cattle yield 1, 2 and 3 meat quality (p<0.05). In order to evaluate embryos quality, TUNNEL assay was conducted for each meat quality grade using blastocyst stage embryo on day 8. The results showed that apoptosis cell number was higher tendency in the cattle yield $1^{{+}{+}}$and $1^{+}$ meat quality (81 and 79, respectively) than in the cattle yield 1, 2 and 3 meat quality (51, 48 and 50, respectively) but there was no statistical significance in each group. After embryo transfer, the conception rate of recipient was 53.5 (23 out of 43), 52.1 (38 out of 73) and 58.0% (58 out of 100) in the meat quality of 1, $1^{+}$ and $1^{{+}{+}}$, respectively. These results showed that the conception rate was significantly higher in the cattle yield 1 meat quality than in the cattle yield $1^{{+}{+}}$, $1^{+}$, 2, and 3 meat quality (p<0.05). In summary, these results indicate that the application of confirming Hanwoo individual oocyte culture system and embryo transfer technology can make good use of the genetic resources conservation and improvement of Hanwoo. Relevance of the meat quality grade and reproductive ability of carcasses of Hanwoo will be considered to be one of the effective means for the associated research with obesity and reproduction.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.7
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• pp.1049-1054
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• 2003

A group of Hanwoo (Korean cattle) steers (n=14,386) was sampled from a commercial abattoir located in Seoul over one year period (spring, summer, autumn and winter) and their carcass traits were collected. Carcass traits assessed by an official meat grader comprised degree of marbling, meat color, fat color, texture and maturity for quality grade, and back fat thickness, ribeye area and carcass weight for yield grade. A heavier carcass with a higher marbling score, more red meat color and white fat color received better quality grade (p<0.05). Regression analysis showed that the marbling score was the strongest attribute (partial $R^2=0.88$) for quality grade. Lighter carcasses with a thinner back fat and larger ribeye area received higher yield grade score. The back fat thickness was the most negative determinant of yield grade (Partial $R^2=-0.66$). The slaughter season had a little effect on quality and yield grades. As slaughter weight increased, back fat thickness and ribeye area increased linearly, whereas marbling score reached its asymptotic level at approximately 570 kg. As a consequence, quality grade showed a considerable improvement up to 570 kg, but increases in slaughter weight afterward showed a little benefit on quality grade. There was a clear curvilinear relationship between slaughter weight and yield grade in that the yield grade reached its highest point at approximately 490 kg and decreased afterward. These results suggested that 570kg at the age of 24 months might be the economic slaughter weight for quality grade but 490 kg for yield grade.

• Food Science of Animal Resources
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• v.33 no.3
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• pp.305-316
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• 2013

The strategy for increasing the palatability of Hanwoo beef through fattening could lead to a decline in yield grade. The aim of this study was to examine the meat quality traits of Longissimus dorsi (LD) muscle from carcasses of Hanwoo steers at different yield grades. A total of 246 Hanwoo steers was divided into the following yield grades: A (n=77), B (n=76) and C (n=93). Meat quality traits, including proximate composition, cholesterol content, nucleotide content, dipeptide content, creatine and creatinine, free amino acid content, fatty acid composition, instrumental meat color, pH, water holding capacity, drip loss, cooking loss, and sensory qualities of the LD muscle from the 3 yield grades of Hanwoo carcasses were measured. The decline in yield grade from A to C resulted in an increase in crude fat and cholesterol content as well as a decrease in inosine 5'-monophosphate and aspartic acid in the LD muscle (p<0.05). In terms of fatty acid composition, the LD muscle from yield grade A had higher SFA and PUFA and lower MUFA content than that from yield grade C (p<0.05). However, the ratio of PUFA/SFA and n-6/n-3 did not differ among LD muscles from the 3 yield grades. There were no significant differences among other meat quality traits in relation to the yield grade. In conclusion, we suggest that the changes of substances related with health and flavor can be considered in order to obtain better quality Hanwoo beef.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.4
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• pp.591-595
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• 2002

Three hundred thirty five progeny testing steers of Korean beef cattle were evaluated ultrasonically for back fat thickness (BFT), longissimus muscle area (LMA) and intramuscular fat (IF) before slaughter. Class measurements associated with the Korean yield grade and quality grade were also obtained. Residual standard deviation between ultrasonic estimates and carcass measurements of BFT, LMA were 1.49 mm and $0.96cm^2$. The linear correlation coefficients (p<0.01) between ultrasonic estimates and carcass measurements of BFT, LMA and IF were 0.75, 0.57 and 0.67, respectively. Results for improving predictions of yield grade by four methods-the Korean yield grade index equation, fat depth alone, regression and decision tree methods were 75.4%, 79.6%, 64.3% and 81.4%, respectively. We conclude that the decision tree method can easily predict yield grade and is also useful for increasing prediction accuracy rate.

• Korean Journal of Poultry Science
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• v.39 no.3
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• pp.163-166
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• 2012

This study was carried out to compare the cut meat yields of Cobb and Avian and their profits at productive aspect. Two different breeds, Cobb (34,086,758 birds) and Avian (4,087,600 birds) produced from January 2009 to August 2009 were used. The whole chickens were divided into cut meats including tenderloins, breast fillets, whole wings, boneless thighs, and drumsticks. The growth performance and cut meat yield of Cobb and Avian were measured to investigate possible profit difference. Cobb was superior in the aspect of production performance to Avian with significant differences in survival rate and slaughtering age. As the weight gained, the yields of Cobb increased in breast fillets and boneless thighs as well as lean meat percentage. Significantly higher yield (%) of breast fillets was produced by Cobb at size 14 when compared with Avian. However, there was no significant difference in expected market prices for both cut meat and whole chicken meat between the two breeds in all sizes.

• Animal Bioscience
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• v.35 no.8
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• pp.1258-1269
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• 2022

Objective: For improving meat quality especially tenderness, male cattle are usually castrated to removes both the testicles. This study was conducted to evaluate the effect castration method (half- and complete-castration) on meat yield and quality characteristics of Hanwoo male cattle. Methods: Thirty-two similar age (5.9 months) Hanwoo male calves were divided into: half-castration (HC) and complete-castration (CC) groups (n = 16 per group). At 7 months of age, all the animals were castrated in which the HC calves had only one testicle surgically removed while, the CC calves had both testicles surgically removed. The castrated animals were reared under identical conditions until 25 months of age. After slaughter, the carcasses were evaluated for carcass traits and meat yield of primal cuts. For examination of the castration effect on meat quality, L. lumborum and semimembranosus muscles were used. The meat samples were analyzed for chemical composition, color, pH, shear force and water holding capacity, fatty acids, metabolites and volatile aroma compounds. Results: The HC group showed higher meat yields of all primal cuts (p<0.05). As a result, the total meat yield was higher by approximately 44 kg in the HC group (303.32 kg, corresponding to 67.88%) compared to the CC group (259.30 kg, corresponding to 62.11%) (p<0.05). In terms of meat quality, the HC resulted in two times greater fat content in both muscles examined compared to intact males. More importantly, the shear force values did not differ between HC and CC groups for L. lumborum muscles (p>0.05). The meat from HC animals exhibited higher amount of free amino acids associated with sweetness (p<0.05). Furthermore, the castration method only exhibited a negligible effect on metabolites and volatile aroma compounds in the cooked meat. Conclusion: Half-castration emerged as an alternative practice to be used for increasing the yield and tenderness of male cattle meat.

• The Korean Journal of Food And Nutrition
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• v.12 no.3
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• pp.258-264
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• 1999

This study was carried out to investigate the status in weight loss yield of edible meat quality and free amino acid contents of the snow crab(Chionoectes japonicus) by steaming and various drying treat-ment. Change of body weight loss in steaming treatment sample were 20.48∼26.72% and yield of edible meat of steaming sample was higher than raw sample(p<0.05) The pH value was increased with steam-ing and drying and pH of trunk meat was more increased than leg meat. Volatile basic nitrogen(VBN) content of vacuum dried sample was highest and VBN of hot-air and freezing dried sample were about 10mg%. Content of vaccum dried sample wre 41.33 and 48,56mg%. Thirty kind of free amino acids dectected in the snow crab and changes of free amino acid in leg meat were markedly reduced by vacuum drying and the reducing ratio of leg meat by freeze drying was little. The major free amino acid of leg and trunk meat were 39.94% 46.78% respectively. The formation of flavor free amino acid in freezing dried sample were high but its hot-air aried sample were small.

• Animal Bioscience
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• v.36 no.6
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• pp.943-952
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• 2023

Objective: For decades, LYD ([Landrace×Yorkshire] ♀×Duroc ♂) pigs are the most commonly-used commercial breed for meat production in Korea. Recently, due to the increasing demand for premium pork, the National Institute of Animal Science (Korea) has synthesized a novel pig breed named Woori Heukdon (WHD). This study aimed at comparing the carcass traits, meat yield and quality characteristics between the LYD and WHD pigs under identical rearing condition. Methods: The WHD and LYD pigs (n = 15 each) were reared under identical conditions and fed the same commercial diet until reaching recommended market weight (100 to 120 kg). After slaughter, the carcasses were evaluated for traits and meat yield, and the meat quality was assessed on shoulder butt and belly cuts. Results: Although no significant differences (p>0.05) occurred in slaughter weight between two pig types, WHD had a lower meat yield (by about 6 kg corresponding to approximately 7%) compared to the LYD pigs (p<0.05). The WHD had a higher fat content (by 4.26% and 13.52% in the shoulder butt and belly, respectively) compared to those of LYD pigs (p<0.05). The WHD meat showed a lower cooking loss and higher a* (redness) value (p<0.05). The WHD belly had a significantly (p<0.05) higher oleic acid content and concentrations of nonanal, octanal and decanal associated with fatty odor while, the LYD meat had a higher number of pyrazines associated with roasty odor. Regarding sensory quality, higher flavor, juiciness, and acceptability higher scores were given for the WHD meat than for the LYD meat (p<0.05). Conclusion: Under identical rearing conditions the WHD exhibited a better meat quality and sensory properties. However, the use of this diet resulted in a high fat level that may be associated with high trimming loss for the WHD.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.286-295
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• 2019

Red pepper seed (RPS) is commonly removed during the production of red pepper powder, which is contains large amounts of dietary fibers and is abundant in nutrients, readily available. In this study, we determined the effects of adding RPS powder on the physicochemical properties of emulsified meat products. Meat emulsion samples were prepared with pork hind leg meat (60%) and back fat (20%), iced water (20%), various additives, and RPS powder at different concentrations [0% (control), 1%, 2%, 3%, and 4%]. For the physicochemical properties, moisture and fat content, pH value, color, emulsion stability, cooking yield, appearance viscosity, and textural properties were examined. Addition of RPS induced significantly higher values in moisture content, pH, cooking yield, and a* values of the meat emulsion samples, regardless of the amount added. However, lower values were obtained for emulsion stability, cooking yield, and viscosity in samples with RPS powder at 3% or 4% among all groups. In general, addition of RPS powder at 1% and 2% led to the greatest values in viscosity of the meat emulsion samples. Higher values (p<0.05) in hardness and springiness were observed in samples with RPS powder at 4% and 3%, respectively. For gumminess, chewiness, and cohesiveness, the addition of RPS powder at 1%, 2%, and 3% induced the highest values (p<0.05) in the meat emulsion samples. These results showed that addition of RPS powder at optimum levels (2%) could be utilized to improve quality properties of emulsified meat products as a non-meat ingredient.