• 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.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.11
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• pp.1695-1700
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• 2003

A total of 30 pork loin sections were utilized to evaluate the effects of FIR ceramic sheet in PE and vacuum package on preserving the quality of chilled pork stored at 4 and $0^{\circ}C$. Based on meat color, results indicated that pork loin packaged in ceramic sheet and control treatment showed that the samples of the control treatment tended to darken gradually in comparison with the samples at 0 day, but FIR treatment had few changes. Among the total plate counts of sliced loin in PE and loin in vacuum package under different storage times at 4 and $0^{\circ}C$, results showed that FIR ceramic sheet package treatment had lower total plate counts and significant differences (p<0.05). In VBN value, both treatments tended to rise high with the increasing of storage time, but the FIR treatment was significantly lower (p<0.05) than the control treatment. Its results had a corresponding relationship with the total plate counts. Regarding the drip loss of sliced loin in PE and loin in vacuum package, it showed that FIR ceramic sheet package treatment had lower drip loss and significant differences (p<0.01). These results showed that the use of FIR ceramic sheet package, including PE and vacuum package, is an effective method of maintaining the quality of meat.

• Food Science and Preservation
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• v.17 no.4
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• pp.444-450
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• 2010

We investigated the quality of Dombaeki (shark meat) treated without salting (NS), with salting (S), air-packed (A), and vacuum-packed (V), during storage at $4^{\circ}C$ and $-18^{\circ}C$. We explored water holding capacity, elasticity, total bacterial counts, pH, titratable acidity level, volatile basic nitrogen (VBN) value, and drip loss. Water holding capacity and elasticity values were better when salting and vacuum-packaging were employed than when samples were not salted and were packaged in air. The total bacterial counts in SV meat were significantly lower than in other samples. The pH of all samples increased slowly during storage, and the pH values of NSA samples were significantly higher than the pH values of other samples. The VBN level and drip loss of SV meat were the lowest of all samples during storage. The results show that salted vacuum-packed meat was of better quality than that stored without salting, and air-packed, regardless of storage temperature.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.7
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• pp.1000-1006
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• 2004

Selenium and vitamin E are micronutrients essential for normal health and maintenance in poultry. They are necessary in preventing free radical damage to phospholipid membranes, enzymes and other important molecules. Two experiments were conducted in a semi-commercial environment to examine the effect of Se source and vitamin E level in diet on broiler performance and meat quality. Increasing vitamin E from 50 IU to 100 IU did not affect growth performance of broilers although the 24 h drip-loss was tended to be reduced (p=0.06). There was an interaction between vitamin E and the source of Se in glutathione peroxidase activity (GSH-Px) and Se concentration in excreta. Increasing vitamin E from 50 IU to 100 IU elevated GSH-Px and Se concentration in excreta by 42 IU/g Hb and 0.9 ppm for the organic Se group, respectively, but reduced GSH-Px and Se concentration in excreta by 16 IU/g Hb and 1.3 ppm for inorganic group, respectively. Vitamin E played no role in the feather coverage of the birds when scored on day 37. Organic Se is more effective in improving feather score and 24 h drip-loss, with a markedly higher deposition rate in breast muscle and a lower excretion rate in the excreta (p<0.05) compared to the inorganic Se source. Both vitamin E and the source of Se did not affect (p>0.05) the energy utilisation by birds.

• Food Science of Animal Resources
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• v.37 no.4
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• pp.518-528
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• 2017

Quality characteristics of frozen cylindrical pork loin were evaluated following different tempering methods: 27.12 MHz curved-electrode radio frequency (RF) at 1000 and 1500 W, and forced-air convection (FC) or water immersion (WI) at $4^{\circ}C$ and $20^{\circ}C$. The developed RF tempering system with the newly designed curved-electrode achieved relatively uniform tempering compared to a parallel-plate RF system. FC tempering at $4^{\circ}C$ was the most time-consuming process, whereas 1500 W RF was the shortest. Pork sample drip loss, water holding capacity, color, and microbiological quality declined after WI tempering at $20^{\circ}C$. Conversely, RF tempering yielded minimal sample changes in drip loss, microstructure, color, and total aerobic bacteria counts, along with relatively uniform internal sample temperature distributions compared to those of the other tempering treatments. These results indicate that curved-electrode RF tempering could be used to provide rapid defrosting with minimal quality deterioration of cylindrical frozen meat block products.

• Food Science of Animal Resources
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• v.40 no.5
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• pp.844-851
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• 2020

The objective of this study was to compare effects of two different aging methods on physical, chemical, and microbial traits of pork loin: Dry and wet-aged meat was hung in the cooler at 8±1℃ and 85±2.1% humidity for 14 days, while wet-aged meat was immersed in a 3.5% salt solution of brine in vacuum pouches. On day 7, pH and moisture content were higher in dry-aged loins than in wet-aged, while drip loss and total plate counts (p<0.05) were lower on day 14. As aging continued, the pH and drip loss of dry-aged loins decreased, while their total plate counts and water holding capacity (WHC) increased (p<0.05). After 7 and 14 days of aging, redness in dry-aged loins was higher than that in wet -aged muscles (p<0.05). On day 14 of aging, hardness, chewiness, and adhesiveness were lower in dry-aged pork loin as compared to those in wet-aged samples (p<0.05). Consequently, the results suggested that dry and wet aging methods differently affects meat quality traits of pork loin.

• Korean Journal of Agricultural Science
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• v.49 no.4
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• pp.647-656
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• 2022

The influence of fermented red ginseng (FRG) and red ginseng extract (RGE) on the growth, nutrient digestibility, and meat quality of growing-fattening pigs was evaluated in the present study. In total, 120 growing-fattening crossbred pigs with a bodyweight of 21.77 kg (_SE1.88) were allocated to 3 treatments with 8 repeats of 5 pigs (2 boars and 3 gilts) for a 22-week experimental period. The pigs were supplemented with a basal diet (CON group) or a basal diet containing 0.1% FRG or 0.1% RGE. Pigs fed the FRG diet had a higher (p < 0.05) average daily gain (ADG) from days 1 to 42 and during the whole period. The apparent nutrient digestibility of dry matter (DM) and nitrogen (N) was improved (p < 0.05) in the FRG treatment in week 6 and that of DM in week 10. Moreover, the drip loss of the meat from the FRG pigs was reduced (p < 0.05) on days 1, 5, 7, and 9. Taken together, this study revealed that the supplementation of 0.1% FRG in the diet improved the ADG and the apparent nutrient digestibility of DM and N and decreased the drip loss of the meat. However, the addition of RGE did not affect the growth of the growing-fattening pigs.

• Korean Journal of Agricultural Science
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• v.48 no.4
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• pp.739-751
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• 2021

The thawing process is usually essential for imported pork because this product is typically distributed frozen. Consumers prefer fresh pork because discoloration, nutrient spills, and microbial contamination are high during the thawing process. The illegal act of selling frozen pork by disguising it as fresh pork through various methods can occur for the benefit of the difference in the sales price. However, there is some difficulty in securing systematic and objective data, as sensory tests are generally performed on imported pork. In the experiment conducted here, the electrical conductivity and dielectric properties of pork neck and pork belly products were measured. The amounts of change before and after freezing were compared through a statistical analysis, and a new method for determining frozen meat was proposed based on the analysis results. The weight was reduced compared to that before freezing due to the outflow of drips from the thawing process, but there was no difference in the drip loss level due to the thawing method. Vacuum packaging was found to lead to more drip loss than regular packaging, but the difference was not statistically significant. Frozen pork neck meat can be determined by measuring the electrical conductivity in the lean parts and the dielectric characteristic in the fatty parts. Frozen pork belly is determined by measuring the dielectric constant of the part closest to the outer fat layer.

• Journal of Animal Science and Technology
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• v.66 no.1
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• pp.115-124
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• 2024

This study investigated the impact of clay mineral 'illite' (IL) on the growth performance, apparent total tract digestibility, and meat-carcass grade quality in growing-finishing pigs. One hundred fifty pigs were divided into two groups with fifteen pens/group and five pigs/pen, a control group that was fed with a corn-soybean meal-based diet and IL treated group were fed a meal-based diet supplemented with 0.5% IL. Compared to the control, IL supplementation increased average daily feed intake (ADFI) and reduce gain to feed ratio (G:F) in the pigs during days 43 to 70 and 99 to 126 and increased dry matter during days 42 and 126, and backfat thickness on day 98 (p<0.05). The drip loss was reduced on day 7, meat firmness tended to increase with dietary IL supplementation. In summary, dietary 0.5% IL supplementation improved ADFI, nutrient utilization of dry matter, and firmness and reduced G:F and drip loss of growing-finishing pigs.

• Fisheries and Aquatic Sciences
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• v.26 no.10
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• pp.593-604
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• 2023

Post-harvest handling and hygienic level of aquatic products significantly affect the quality and level of safety. Cold chain control is one of the determining factors for the quality of fish and the bacterial community that grows on the fish. Identification of spoilage bacteria and pathogens in aquatic products must be made because it will determine the physical and chemical quality. A molecular identification method with high sensitivity is the solution. This study aims to identify the quality of fish and bacterial communities that grow. The research procedures included sample collection, pH measurement, drip loss measurement, transportation and cold storage treatment, DNA extraction, DNA sequencing, sequence analysis, and bioinformatics analysis. The conclusion obtained from this study is that the simulation of the cold chain system applied to eastern little tuna does not significantly affect changes in the water activity value, pH, and drip loss. The insignificant change indicates that the eastern little tuna samples are still in good quality. The bioinformatics analysis showed the highest diversity and abundance of the bacterial community came from the Gammaproteobacterial class.