• Journal of Animal Science and Technology
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• 제61권1호
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• pp.35-40
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• 2019

This study was conducted to compare the physicochemical traits of dry-cured hams made from two different pig breeds: Berkshire and $Landrace{\times}Yorkshire{\times}Duroc$ (LYD). Pigs were slaughtered at a live weight of approximately 110 kg and cooled at $0^{\circ}C$ for 24 h in a chilling room. Then, the ham portion of the carcasses were cut and processed by dry-curing for physicochemical analyses. The dry-cured hams from Berkshire contain higher crude protein, fat, and ash level than those from LYD, whereas the hams from LYD had higher moisture contents than those from Berkshire(p < 0.05). The pH values of the hams from Berkshire were lower than those from LYD (p < 0.05). The hams from Berkshire had lower $L^*$ and $b^*$ values than those from LYD (p < 0.05). Palmitoleic acid (C16:1), oleic acid (C18:1), elaidic acid (C18:1t), monounsaturated fatty acids, and ratio of n-6 and n-3 fatty acids (n-6/n-3) in the ham from Berkshire were higher than LYD (p < 0.05). Free amino acids such as aspartic acid, threonine, serine, asparagine, glutamic acid, and lysine in hams from Berkshire were higher than those from LYD (p < 0.05). The microbial population had no significant difference between Berkshire and LYD dry-cured ham. The cross sections of dry cured ham showed difference from different breeds using scanning electron microscope and indicates some differences in texture. Considering the meat quality parameters of ham, hams from Berkshire could provide variety of ham for consumer who are seeking various different qualities and stories.

• 한국가금학회지
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• 제45권3호
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• pp.137-145
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• 2018

본 연구는 오리의 도체중량에 따른 오리고기의 이화학적 특성을 구명하고자 수행하였다. 오리 도체중에 따라 200 g 단위로 2,200 g 미만부터 2,800 g 이상까지 총 5개의 중량구간을 설정하여 가슴육과 다리육을 분석하였다. 일반성분 중 지방은 가슴육에서 중량이 증가할수록 증가하는 것으로 나타났다(P<0.05). pH와 보수력은 중량에 따른 경향이 나타나지 않았다. 가열감량은 가슴육에서 2,200 g 미만 구간에서 가장 높았으며, 중량이 증가할수록 감소하는 경향이 나타났다(P<0.05). 육색은 중량에 따른 경향이 나타나지 않았다. 전단력은 2,800 g 이상 중량구간에서 가장 높게 나타났으며, 중량이 증가할수록 증가하는 경향을 나타내었다(P<0.05). 지방산 조성은 가슴육과 다리육 모두 중량이 증가할수록 oleic acid(C18:1, n9) 함량이 증가하는 경향을 나타내었다(P<0.05). 불포화지방산 함량은 가슴육에서 유의적인 차이가 없었으나, 다리육에서 중량이 증가할수록 증가하는 경향을 나타내었다(P<0.05). 관능평가 결과, 가슴육의 2,800 g 이상 중량구간에서 풍미, 연도와 종합 기호도가 가장 높게 나타났으나, 유의적인 차이는 나타나지 않았다. 이상의 결과를 종합해 보면 오리의 도체중량이 오리고기의 이화학적 특성에 영향을 주었으나, 관능특성에는 유의미한 영향이 없는 것으로 나타났다.

• 한국축산식품학회지
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• 제34권4호
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• pp.457-463
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• 2014

The effects of feeding of diets based on roughage supplemented with concentrate on the carcass and meat quality attributes of Korean black goats were investigated. The 40 male goats at 5 mon age were divided into four treatment groups; T1 (1.5%), T2 (2.0%), T3 (2.5%) and T4 (ad libitum) feeding of concentrate with ad libitum rice straw. Forty bucks at the end of the feeding were fasted for 12 h before slaughter and were then slaughtered. For carcass measurement, cold buck carcasses were examined after 24 h of chilling at $5^{\circ}C$. The carcasses were chilled in refrigerator at $2{\pm}2^{\circ}C$ for 24 h, then the longissimus dorsi muscle was removed from the carcasses. The samples were separately vacuum packaged, frozen and stored at $-20^{\circ}C$ for up to 1 mon, prior to physicochemical evaluations. Carcass yields were greatly affected by rate of concentrate feeding. T4 showed the heaviest live and carcass weights and the highest dressing and fat percentages (p<0.05). The moisture contents were lower in T4 compared with other treatments, while the crude protein and fat contents were higher (p<0.05). mono-unsaturated fatty acid in T4 was significantly higher than others, which showed the highest percentages of oleic acid (C18:1). For the sensory test, T4 was tenderer and produced better flavor scores than others. Increasing the level of concentrate in the diet resulted in an improvement in growth performance, and carcass and physicochemical characteristics of goat meats.

• Journal of Animal Science and Technology
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• 제61권2호
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• pp.109-109
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• 2019

• 한국축산식품학회지
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• 제36권5호
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• pp.641-649
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• 2016

In this study, we compared qualities and physiochemical traits of meat from Berkshire (black color) pigs with those of meat from 3-way Landrace (white color) × Yorkshire (white color) × Duroc (red color) crossbred pigs (LYD). Meat quality characteristics, including pH, color, drip loss, cooking loss, and free amino acid, fatty acid, vitamin, and mineral contents of longissimus dorsi muscles, were compared. Meat from Berkshire pigs had deeper meat color (redness), higher pH, and lower drip loss and cooking loss than meat from LYD pigs. Moreover, meat from Berkshire pigs had higher levels of phosphoserine, aspartic acid, threonine, serine, asparagine, α-aminoadipic acid, valine, methionine, isoleucine, leucine, tyrosine, histidine, tryptophan, and carnosine and lower levels of glutamic acid, glycine, alanine, and ammonia than did meat from LYD pigs. The fatty acids oleic acid, docosahexaenoic acid (DHA), and monounsaturated fatty acids (MUFA) were present in significantly higher concentrations in Berkshire muscles than they were in LYD muscles. Additionally, Berkshire muscles were significantly enriched with nucleotide components (inosine), minerals (Mg and K), and antioxidant vitamins such as ascorbic acid (C) in comparison with LYD muscles. In conclusion, our results show that in comparison with LYD meat, Berkshire meat has better meat quality traits and is a superior nutritional source of all essential amino acids, monounsaturated fatty acids, vitamin C, and minerals (Mg and K).

• 한국축산식품학회지
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• 제34권4호
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• pp.516-524
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• 2014

This study was performed to examine the feasibility of using the low plane of nutrition (LPN) as a means of improving the meat quality of crossbred finishing pigs with a medium weight gain potential. Twenty-four barrows and 24 gilts weighing approximately 48 kg were placed on LPN [a finisher (2.86 Mcal ME/kg and 0.67% lysine) for 91 d] or on a high plane of nutrition [HPN; a commercial grower for 38 d and a finisher (3.35 Mcal ME/kg and 0.9% lysine) for 46 d]. Five barrows and five gilts per treatment weighing approximately 125 kg were slaughtered after the indicated days on the respective diets, followed by physicochemical analysis and sensory evaluation on their muscles. Overall average daily gain was 12.6% less in the LPN group vs. the HPN group (p<0.05). The redness ($a^*$) of fresh longissimus muscle (LM) from the loin as well as from Boston butt was greater in the LPN group vs. HPN whereas the shear force for fresh LM from these primals and semimembranosus muscle was lower in the former. In sensory evaluation for cooked LM, no treatment effect was detected in any of the quality traits examined, except for a lower color score in the LPN vs. HPN group. Results suggest that meat quality of the finishing pigs can be improved to some extent by using LPN. However, the present pigs, whose backfat thickness was 24 mm at 125 kg, are thought not to be lean enough to be fattened over 120 kg.

• Asian-Australasian Journal of Animal Sciences
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• 제29권1호
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• pp.119-125
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• 2016

The objective of this study was to investigate the effect of the fat reduction on the physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Low fat fermented sausages were produced with different fat levels (30%, 20%, 10%, and 5%) under ripening conditions and fermented process. Samples from each treatment were taken for physicochemical and microbiological analyses on the 0, 1, 2, 3, 4, 5, 7, 10, 14, and 21st day of ripening. In proximate analysis, the fat reduction in sausages produced an increase in moisture, protein and ash contents during ripening and drying (p<0.05). The weight losses were significantly higher in high fat formulations during the first 4 days, whereas those were higher in low fat ones after 10 days of storage (p<0.05). Fat reduction was responsible for an increase in shear force values after 3 days of storage. The volatile basic nitrogen (VBN) value of the low fat samples was significantly higher (p<0.05). Low fat sausages reduced the extent of lipid oxidation. The lower fat level produced redder sausages. Total plate bacteria and Pseudomonas counts of sausages showed no significant differences. Production of low fat sausages resulted in the physicochemical and microbiological attributes equal to or better than the high fat sausages without negative effects, except only a higher VBN and weight loss.

• 한국축산식품학회지
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• 제30권2호
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• pp.321-327
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• 2010

성별 한우쇠고기의 품질 특성을 조사하기 위하여 육질등급이 5개로 개전된 후 첫 해인 2005년도에 전국에 출하된 42,113두의 육질등급 요인을 조사하였으며, 2005년부터 2008년도 상반기까지 국립축산과학원에서 도축된 257두의 쇠고기 품질을 분석하였다. 성별 한우의 육질등급요인(근내지방도, 육색, 지방색, 조직감, 성숙도)은 유의적인 차이가 있었으며 한우 거세우가 가장 우수하였다(p<0.05). 근내지방도, 성숙도 및 조직감은 거세우가 각각 5.02, 2.17 및 1.31로 가장 우수하였으며 이에 따라 육질등급 지수도 2.75($1^{++}$ 등급 =1, 3등급= 5)로 가장 높았다(p<0.05). 수분함량은 수소가 73.23%로 가장 높았으며, 조지방 함량은 거세우가 17.27% 가장 높았다(p<0.05). 거세우의 명도($L^*$), 전단력 및 보수력은 각각 39.01, 4.03 kg 및 57.08%로 가장 높았으나(p<0.05), 암소와 수소 간의 차이가 없었다. 전단력에 있어서 암소 및 수소가 각각 7.73 kg 및 8.35 kg으로 비교적 높게 나타난 것은 연도 증진에 관련된 연구가 필요한 것으로 판단된다. 관능검사 결과 연도, 다즙성, 향미 및 총 점수에서 거세우가 가장 좋았다(p<0.05). 이와 같은 연구는 시대적으로 변화하는 한우산업의 여건에 따라 단계 별로 수행할 필요가 있으며, 암소의 경우 경산우 비육이 대부분인 우리나라의 실정에 비추어 볼 때 산차별 또는 연령별 품질관련 연구가 더욱 필요하다고 생각된다.

• Asian-Australasian Journal of Animal Sciences
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• 제32권12호
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• pp.1923-1932
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• 2019

Objective: We investigated visual marbling level (VML) influence on pork loin physicochemical traits, consumer palatability responses, VML liking, purchase intent, and their relationships. Methods: For each of five slaughtering dates, at 24-h postmortem, nine paired Duroc castrated male boneless Longissimus dorsi (LD) muscles were categorized into low (LM, score 1 to 2, n = 3), medium (MM, score 3 to 4, n = 3), and high (HM, score 5 to 6, n = 3) VML. Meat physicochemical quality traits and consumer responses (n = 389) on palatability and VML liking, and purchase intent were evaluated. The experiment was in randomized complete block design. Analysis of variance, Duncan's multiple mean comparisons, and correlation coefficients were determined. Results: VML correspond to crude fat (r = 0.91, p<0.01), but both were reversely related to moisture content (r = -0.75 and -0.91, p<0.01, respectively). As VML increased, ash (p<0.05) and protein (p = 0.072) decreased, pH and $b^{\star}$ increased (p<0.05), but drip, cooking (p<0.05) and thawing (p = 0.088) losses decreased. Among treatments, muscle fiber diameter, sarcomere length, total and insoluble collagen contents, $L^{\star}$, and $a^{\star}$ did not differ (p>0.05). Compared to the others, HM had lower collagen solubility percentage (p<0.05), but similar (p>0.05) Warner-Bratzler shear force (WBSF). No differences (p>0.05) were found in juiciness, overall flavor, oiliness, and overall acceptability, but HM was more tender (p<0.05) than the others. Based on VML, consumers preferred MM to HM (p<0.05), while LM was similar to MM and HM (p>0.05). Corresponding to VML preference (r = 0.45, p<0.01), consumers (83%) would (p<0.01) definitely and probably buy MM, over LM (74%), and HM (68%), respectively. Conclusion: Increasing VML in pork LD altered its chemical composition, slightly increased pH, and improved water holding capacity, thereby improving its tenderness acceptability. Marbling might reduce chewing resistance, as lower collagen solubility in HM did not impact tenderness acceptability and WBSF. While HM was rated as most tender, consumers visually preferred and would purchase MM.

• 한국축산식품학회지
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• 제40권5호
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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.