• Title, Summary, Keyword: Meat quality

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Quality Characteristics of Beef Jerky made with Beef meat of various Places of Origin (쇠고기 원산지 차이에 의한 육포의 품질 특성)

  • Park Ji-Hyoung;Lee Kyung-Hee
    • Korean journal of food and cookery science
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    • v.21 no.4
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    • pp.528-535
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    • 2005
  • This paper aims to compare and evaluate the quality of beef jerky made with Korean beef meat, Korean beef cattle and imported beef meat from Australia and New Zealand through sensory evaluation, measurement of hardness, thickness and contents of the moisture and crude lipid, and microscopic texture observation (SEM). According to the sensory evaluation, beef jerky made with Korean beef meat recorded the highest score in overall acceptability; New Zealand beef meat, the lowest. The preference of beef jerky made with Korean beef meat was shown in the appearance, smell, and texture, and especially in the taste. Whereas Korean beef jerky scored highest in color, glaze and palatability, New Zealand beef meat showed the lowest score. Korean beef meat showed the lowest in hardness, but New Zealand beef meat showed the highest as shown in the result of technical evaluation through rheometer. The evaluation through colormeter concluded that New Zealand beef meat had the highest scores in L and a values, but that Korean beef meat showed the lowest score. When it comes to the color difference compared with Korean beef meat, New Zealand beef meat showed the biggest difference. Although the moisture contents of jerky made with different beef meat showed little difference, the content of the crude lipid of jerky made with Korean beef meat and Australian beef meat was lower than that of Korean beef cattle and New Zealand beef meat. When the beef jerky is dry, fat contained in the beef meat is dissolved, which causes the glaze on the outside. Scanning electron micrographs showed that Korean and Australian beef jerky had larger gaps than Korean beef cattle and New Zealand beef jerky. It was concluded that this affected the hardness of beef jerky.

Porcine Fatty Acid Synthase Gene Polymorphisms Are Associated with Meat Quality and Fatty Acid Composition

  • Kim, Sang-Wook;Choi, Yang-Il;Choi, Jung-Suck;Kim, Jong-Joo;Choi, Bong-Hwan;Kim, Tae-Hun;Kim, Kwan-Suk
    • Food Science of Animal Resources
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    • v.31 no.3
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    • pp.356-365
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    • 2011
  • We assessed the effects of single-nucleotide polymorphisms (SNPs) within the porcine fatty acid synthase (FASN) gene regarding meat quality and fatty acid composition in two pig populations: Korean native pigs (KNP) were crossed with Yorkshire (YS) $F_2$, and KNP were crossed with Landrace (LR) $F_2$. Direct DNA sequencing using eight KNP and eight YS pigs revealed two SNPs: c.265C>T (silent) in exon 4 and c.6545A>C (Asn${\rightarrow}$His) in exon 39. The frequency of the two SNPs was analyzed using the polymerase chain reaction-restriction fragment length polymorphism method in seven pig breeds and their association with meat quality traits and fatty acid composition was studied. In the $KNP{\times}YSF_2$ population, both SNPs were significantly associated with the level of monounsaturated fatty acids, including palmitoleic (C16:1) and oleic acid (C18:1) (p<0.005). c.6545A>C was associated with intramuscular fat content in both populations. Our results indicate that variations in c.265C>T and c.6545A>C of the pig FASN can be used to select animals with better fatty acid composition and meat quality. Moreover, KNP was a useful breed for identifying genetic factors affecting meat quality and fatty acid composition and for producing high quality pork.

Effects of Partial Substitution of Lean Meat with Pork Backfat or Canola Oil on Sensory Properties of Korean Traditional Meat Patties (Tteokgalbi)

  • Imm, Bue-Young;Kim, Chung Hwan;Imm, Jee-Young
    • Food Science of Animal Resources
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    • v.34 no.4
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    • pp.496-499
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    • 2014
  • Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork backfat or 10% canola oil had significantly higher overall acceptability and higher perceived intensity of meat flavor, sweetness, umami, and oiliness. The pork-loin patties containing 10% fat also had lower perceived firmness, toughness, and chalkiness of than the control Tteokgalbi. The chicken breast Tteokgalbi with 10% canola oil had the lowest perceived firmness and chalkiness (control > pork backfat > canola oil). No significant difference was noted in the overall acceptability of chicken breast patties with 10% pork backfat and those with 10% canola oil. These results indicate that substituting 10% of lean meat of Tteokgalbi with fat improved the sensory acceptability of the product for Korean customers regardless of the lean meat and/or fat source used in the patties. Lean meat patties formulated with a limited amount of vegetable oil such as canola oil can be a healthy option for Korean consumers by providing desirable fatty acid profiles without sacrificing sensory quality of the product.

An Analysis of Marketing and Industrial Structure in Meat Processing Products (육가공품(肉加工品)의 유통(流通) 및 산업구조(産業構造) 분석(分析))

  • Kim, Chul Ho;Cho, Gyeong Ran
    • Korean Journal of Agricultural Science
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    • v.15 no.2
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    • pp.164-173
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    • 1988
  • This study is to analyse marketing and industrial structure of meat processing industry and to examine it's current situation related to agriculture. For this purpose 1. This paper surveys the history of meat processing industry, and analyses current situation of meat processing industry, based upon economic statistic data. 2. For the research of marketing structure of meat processing products, this paper not only ciassifies into three catagories; the supply of raw meat, main marketing organization, and path, but measures magnitude of Marketing Bill and Farmer's Share practically through statistic data and an on-the-spot survey. 3. This study also attempt to explain the relation of meat processing industry and the other industry and role of meat processing industry is Korean economy by the use of input-output table. The results of the study are as follows; 1. The meat processing industry in Korea produces low quality, and expensive raw meat with limited quality, inefficiency of marketing structure, and unrelated livestock and meat processing industry. 2. Korea market structure of meat processing products has been changed into oligopoly from monopoly by a new corporation entered into monopoly and the size of meat processing market firms has been normalized. 3. Meat processing industry is very important considering with its high back-linkage-effect. In order to develop meat processing industry and marketing, it is essential that operation of intergrated meat market center, meat market center should be efficiently operated. The efficient utilization of domestic resource for raw meat and development of processing technique have to be required, by means of the governmental support.

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Effect of Ultrasound Treatment on the Quality, Amino Acid and Fatty Acid Composition of Fried Chicken (초음파 처리가 튀김 닭고기의 품질, 아미노산 및 지방산 조성에 미치는 영향)

  • Jung In-Chul;Yang Jong-Bum;Hyun Jae-Suk;Lee Jong-Ho;Moon Yoon-Hee
    • Food Science of Animal Resources
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    • v.25 no.2
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    • pp.162-167
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    • 2005
  • This study was carried out to investigate the effect of ultrasound treatment on the quality, amino acid and fatty acid composition of fried chicken meat The moisture content of raw chicken meat was higher than fried chicken meat, but the crude protein and fat were lower than those of fried chicken meat The moisture and crude fat of ultrasonic fried chicken meat were higher than those of control. The crude protein of breast meat was higher than leg meat, but the moisture and crude fat were lower than leg meat The ultrasonic treatment did not affect on calorie of the fried chicken meat The pH of leg meat was higher than breast meat, and the fried loss of breast meat was higher than leg meat Frying loss of the leg meat was higher than that of control when ultrasonic treated The Hunters $L^{\ast}$ value of ultrasonic treated breast meat was higher than control, but the leg meat were not significantly different between ultrasonic treatment and control. The $a^{\ast}$ value of leg meat was higher than breast meat, and $b^{\ast}$ value of breast meat was higher than leg meat And the $b^{\ast}$ value of ultrasonic treatment was higher than control. The glutamic acid and aspartic acid were major amino acids in chicken meat The palmitic acid $(C_{16:0})$ and oleic acid $(C_{18:1})$ by fried were decreased, and the linoleic acid $(C_{18:2})$ was increased But the fatty acid composition by ultrasonic treatment were not changed.

Identification of meat Quality related genes in Korean Native Chicken using Proteomics

  • Jung, Kie-Chul;Park, Kang-Duk;Jang, Byoung-Gui;Sang, Byung-Don;Lee, Jun-Heon
    • Proceedings of the Korea Society of Poultry Science Conference
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    • pp.129-130
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    • 2003
  • There is growing interest for improving meat quality in chicken. Recently, the proteomics can be used as a valuable tool for identifying candidate proteins. In this study, we investigated the proteins expressed in chicken muscle for obtaining chicken muscle reference two dimensional(2D) map and identifying the proteins in muscle affecting Ginseng diet. A few candidate proteins have been currently characterizing using MALDI-TOF Mass spectrometry. Further investigations of the proteins can be used as valuable markers for selection of better quality chicken meat.

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The effect of age, genotype and sex on carcass traits, meat quality and sensory attributes of geese

  • Uhlirova, Linda;Tumova, Eva;Chodova, Darina;Vlckova, Jana;Ketta, Mohamed;Volek, Zdenek;Skrivanova, Vera
    • Asian-Australasian Journal of Animal Sciences
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    • v.31 no.3
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    • pp.421-428
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    • 2018
  • Objective: The aim of this study was to compare carcass traits, meat quality and sensory attributes in two different genotypes of geese according to age and sex. Methods: The experiment was carried out on 160 birds of two genotypes of geese: the Czech Goose (CG) breed and a Eskildsen Schwer (ES) hybrid. One-d-old goslings were divided into four groups according to genotype and sex. Two dates for slaughtering (at 8 and 16 wk of age of goslings) were undertaken. Results: The slaughter weight, cold carcass weight and dressing percentage were affected by all the studied factors, and significant interactions between age, genotype and sex were detected in the slaughter weight (p<0.001) and cold carcass weight (p = 0.004). The pH was not affected by any of studied factors, whereas in terms of meat colour parameters there were observed significant effects of age on $L^*$ and $b^*$ value and a significant effect of sex on $a^*$ value. The meat fat content was higher (p = 0.002) in ES. Higher score for overall acceptance of goose meat was recorded for ES at both ages compared to CG. Conclusion: ES had higher dressing percentage and better sensory attributes, whereas CG exceled in the favourable nutritional value of the meat.

Effects on Growth Performance and Meat Quality Parameters by Restricted Diet during Finishing Days

  • Lee, S.D.;Song, Y.M.;Jin, S.K.;Ha, K.H.;Kim, I.S.;Kim, C.H.;Chowdappa, R.;Sonoda, T.;Song, R.D.
    • Asian-Australasian Journal of Animal Sciences
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    • v.18 no.9
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    • pp.1294-1298
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    • 2005
  • The objective of the present study was to investigate the effects on growth performance, meat quality parameters and fatty acids of meat by restricted diet amount on finishing Berkshires. A total of 180 pigs (Berkshire, initially 52 kg BW) at 100 days of age were allotted in arrangement in a completely randomized design (10 pigs per pen), blocked arrangement of treatments with 3 replications. The variables were market ages (180, 200 and 220 days) and in which was also included sex (gilts and barrow). All the pigs were restrictively fed so that day could be marked at 103 kg. Pork quality was evaluated from 4 pigs of each treatment. Average daily gain (ADG) and average daily feed intake (ADFI) were decreased (p<0.05) with age increase. The ratio of feed to gain was increased (p<0.05) at 200 and 220 days compared to that of 180 days. Moisture and crude protein of longissimus dorsi muscle (LM) at 180 days were increased (p<0.05) compared to 200 and 220 days. Crude fat was increased (p<0.05) by age and crude ash was lower (p<0.05) at 180 days than at 220 days. Red to green meat color scale (CIE a$^{*}$) increased (p<0.05) at 200 and 220 days more than at 180 days. Regarding fatty acid composition in meat, saturated fatty acids (SFA) was increased more (p<0.05) at 220 days than at 180 and 200 days. The results indicate that even with a restricted diet of low nutrient supplement, there was an improvement in Berkshire meat quality parameters.

The Breed and Sex Effect on the Carcass Size Performance and Meat Quality of Yak in Different Muscles

  • Zhang, Li;Sun, Baozhong;Yu, Qunli;Ji, Qiumei;Xie, Peng;Li, Haipeng;Wang, Li;Zhou, Yuchun;Li, Yongpeng;Huang, Caixia;Liu, Xuan
    • Food Science of Animal Resources
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    • v.36 no.2
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    • pp.223-229
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    • 2016
  • The carcass size performances and the meat quality of Gannan and Sibu yak were determined using M. supraspinatus (SU), M. longissimus thoracis (LT) and M.quadriceps femoris (QF). It is found that Sibu yak had significantly higher carcass weight (CW) than Gannan yak with difference of nearly 40 kg, as well as significantly higher eye muscle area (EMA), carcass thorax depth (CTD), round perimeter (RP), etc. The carcass performances of steer yak were significantly higher than heifer yak except meat thickness at round (MTR) (p<0.05). The results show that both yak breed and gender had significant effects on carcass performances. It could be seen that the variation of carcass size performances from breeds is as large as from gender (50.22% and 46.25% of total variation, respectively) through principal component analysis (PCA). Sibu yak had significantly higher L*, b*, WBSF, cooking loss and Fat content, while Gannan yak had significantly higher a*, press loss, protein content and moisture (p<0.05). Yak gender and muscle had insignificant effects on meat colour and water holding capacity (p>0.05). The variation of meat quality of yak from breed is up to 59.46% of total variation according to PCA. It is shown that the difference between breeds, for Gannan yak and Sibu yak, plays an important role in carcass size performance and meat quality.

Effect of ultrasound treatment on the quality properties of chicken breast meat and the broth from Korean chicken soup (Baeksuk)

  • Jung, Samooel;Jo, Kyung;Lee, Sunmin;Choi, Yun-Sang
    • Korean Journal of Agricultural Science
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    • v.46 no.3
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    • pp.539-548
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    • 2019
  • This study investigated the influence of ultrasound treatment on the quality properties of chicken breast meat and the broth from Korean chicken soup (Baeksuk). In this study, the internal temperature, malondialdehyde content, textural profile, color, dry matter, protein content, phenolic content and sensory properties of chicken breast meat broth from chicken soup with ultrasound treatment were analyzed. The chicken, plants, salt, and water were vacuum packaged in a retort pouch. The chicken soup was manufactured with ultrasound treatment (45 kHz and $1.6W\;cm^{-2}$) in a water bath at $85^{\circ}C$. The texture properties, color, and lipid oxidation of the chicken breast meat from the chicken soup were not affected by the ultrasound treatment. There was no significant difference in the lipid oxidation in the broth of the chicken soup between the control and ultrasound treatment. The dry matter and crude protein contents of the broth were significantly increased by the ultrasound treatment. The broth flavor of the chicken soup manufactured with the ultrasound treatment received a higher score than that of the control in the sensory analysis. There were no differences in the sensory properties of the chicken breast meat from the chicken soup between the control and ultrasound treatment Therefore, the broth quality of the chicken soup can be improved by heating with ultrasound treatment. Additionally, to apply ultrasound technology to the production chicken breast meat and the broth from chicken soup, it is necessary to further study the quality characteristics of the breast meat and broth according to various frequencies and strengths.