• Food Science and Preservation
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• v.19 no.3
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• pp.368-375
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• 2012

To decrease the intake of animal fat and cholesterol, the changes in the physicochemical characteristics of beef loin cooked through different methods (boiling, steaming, baking, and frying) were investigated. The cooking weight loss, moisture drain rate, and cholesterol drain rate were highest during frying, whereas the lipid drain rate was highest during boiling. The pH value increased markedly during steaming, the acid value of meat fat increased remarkedly during boiling, and the refractive index of meat fat increased notably upon frying. The hardness of meat was remarkedly increased by steaming. The gumminess and chewiness of meat were notably increased by frying. The springiness slightly decreased during all the cooking methods, and the cohesiveness was not significantly affected by any cooking process. The CIE $L^*$ (lightness) value increased markedly during boiling, the CIE $a^*$ (redness) value decreased markedly during both boiling and steaming, and the CIE $b^*$ (yellowness) value decreased notably during all the cooking methods. The fatty acid composition did not significantly change after cooking, except when the meat was fried. Therefore, boiling is an effective cooking method for beef loin to decrease the intake of animal fat.

• Food Science of Animal Resources
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• v.20 no.3
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• pp.222-229
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• 2000

본 연구는 동결 및 재동결 처리가 계육의 부위별 품질특성에 미치는 영향을 검토하기 위해 서 실시하였다. 드립감량은 동결육이 재동결육보다 낮았으며, 가슴육이 다리 및 날개육보다 높았다. 가열감량은 재동결육, 동결육 및 신선육의 순으로 높게 나타났다. L, a 및 b 값은 동결에 의한 차이는 없었으나, L 값은 가슴육이 다리 및 날개육이 가슴육보다 높았다. 수용성 단백질 추출성의 신선육 및 동결육이 재동결육보다 높았으며 , 다리 및 날개육이 가슴육보다 높았다. 염용성 단백질 추출성의 경우, 신선육, 동결육 및 재동결육의 순으로 높았고, 가슴육이 다리 및 날개육보다 높았다. 보수력은 신선육, 동결육 및 재동결육의 순으로 우수하였고, 부위별로는 다리, 날개 및 가슴육의 순이었다. 신선육 및 동결육의 pH는 재동결육보다 낮았으며 다리 및 날개육이 가슴육보다 높았다. TBA 및 VBN은 재동결육, 동결육 및 신선육의 순으로 높았고, 다리 및 날개육의 TBA는 가슴육보다 높았으나, VBN은 낮은 편이었다. 기호성은 신선육이 재동결육보다 우수하였고, 부위별로는 다리 및 날개육이 가슴육보다 우수하였다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.83-85
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• 2006

본 실험은 ISP, CSP의 대체제로서의 wheat fiber 첨가가 유화형 소시지의 저장성에 미치는 영향을 조사하였다. pH를 비교한 결과는 저장 4주차에서만 wheat fiber 첨가한 처리구가 유의적으로 낮았으며, 가열수율은 control과 비교하여 모든 처리구가 유의적으로 높게 나타났다. 저장감량은 저장 초기에는 wheat fiber를 첨가한 처리구가 유의적으로 낮은 감량을 보였으나, 저장 4주째에서는 유의적인 차이를 보이지 않았다. 물성은 hardness, gumminess, chewiness의 경우 모든 처리구에서 높게 나타났으며, 대체적으로 저장기간이 증가함에 따라서 증가하는 것으로 나타났다. TBA수치와 VBN수치는 저장기간이 경과함에 따라서 수치가 증가하는 것으로 나타났으며, 관능검사 결과도 모든 항목에서 유의차가 나타나지 않았다. 이상의 결과 ISP, CSP의 대체제로 wheat fiber를 첨가한다면 유화형 소시지의 저장성에 영향을 주지 않으며, 경제적인 측면에서 제품의 단가를 절감할 수 있을 것으로 생각된다.

• Journal of Life Science
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• v.22 no.5
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• pp.587-594
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• 2012

TMR (total mixed ration) feed was developed by adding mugwort and was fed to Korean black cattle. The effects on the physicochemical properties of the Korean black cattle, when fed mugwort, were investigated, as was the feasibility of producing beef with high quality and functionality. Korean black cattle were reared by using basal TMR (control) and basal TMR supplemented with mugwort of middle fattening 4.6% and late fattening 6.5% (treatment). The content of total catechin in Korean black cattle fed with the control and treatment was 0.262 and 0.379 mg/kg, respectively, while the content of epicatechin was 0.042 and 0.059 mg/kg, respectively, both of which were a significant increase from feeding the cattle TMR with mugwort ($p$ <0.05). There was no significant difference between the control and treatment in terms of $L^*$ (lightness), $b^*$ (yellowness), pH, VBN (volatile basic nitrogen) content, bacterial counts, water-holding capacity, freezing loss, thawing loss, cooking loss, cohesiveness, chewiness, shear force, and sensory score. TBARS (2-thiobarbituric acid reactive substances) and springiness for the control were significantly higher than the treatment ($p$ <0.05). The $a^*$ (redness), EDA (electron donating ability), hardness, and gumminess for the treatment were significantly higher than for the control ($p$ <0.05). These results suggest that the feed containing mugwort can be used to improve color and increase antioxidant ability as functional feed.

• Food Science and Preservation
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• v.16 no.4
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• pp.534-540
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• 2009

To decrease human intake of animal fats, changes in the physicochemical characteristics of pork loins prepared by different cooking methods (boiling, steaming, baking, and frying) were investigated. The moisture content of the cooked meat decreased with all methods, and the crude lipid content decreased with all methods except frying. The cooking loss and the moisture drain rate of the cooked meats were greatest during frying, whereas the lipid drain rate was greatest with steaming. The pH value increased during all cooking processes tested. The acid value and refraction index of meat fat markedly increased by steaming and frying, respectively. The hardness, gumminess, chewiness, and cohesiveness of the meat increased notably during frying. The springiness decreased by both boiling and steaming, but rarely by baking or frying. The CIE $L^{\ast}$ (lightness) value markedly increased by both boiling and steaming, and the CIE $a^{\ast}$ (redness) value decreased notably during both boiling and steaming. The CIE $b^{\ast}$ (yellowness) value increased by both baking and frying, but usually did not increase with either boiling or steaming. The composition of fatty acids was not significantly affected by any cooking methods except frying.

• Journal of Animal Science and Technology
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• v.49 no.1
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• pp.89-98
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• 2007

This study was carried out to compare the quality characteristics including aroma compounds and pattern of M. Biceps femoris from Korean native black pigs (70kg, 6 months, KNP) and modern genotype pigs (103kg, 6 months, Landrace×Yorkshire, MGP) during vacuum-storage at 2±0.2℃ for 12 days. KNP had high contents of crude protein and ash, but low content of moisture as compared to MGP (p<0.05). KNP showed lower pH and higher cooking loss than MGP (p<0.05) during storage. CIE a* and b* values of KNP significantly higher during storage as compared to those of MGP (p<0.05). TBARS value of KNP significantly increased after 8 days as compared to that of MGP (p<0.05). Shear force value of KNP was higher than that of MGP until 8 days (p<0.05). Volatiles by SPME-GS/MS was slightly different between KNP and MGP, but aroma pattern by electronic nose was not different. Therefore, KNP had redder and darker color, higher cooking loss and harder texture than MGP. The sensory quality of KNP was better than those of MGP (p<0.05), although aroma characteristics by instruments were not different between KNP and MGP.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.741-747
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• 2011

Gardenia fructus has been reported to have bioactivities of lowering blood glucose, antitumor, antithrombosis, repression of neogenesis of blood vessels, antioxidant and antibiosis. However, the nitrite scavenging activity and utilization in meat products have not been studied. The substitution effect for nitrite and antibiosis of Gardenia fructus extract (GFE) were investigated by measuring the residual nitrite contents and storage properties of pork patties prepared with nitrite (50, 100, and 150 ppm) and GFE (0, 0.25, 0.5%). The CIE $L^*$ and CIE $a^*$ of pork patties decreased, while CIE $b^*$ increased as the addition of GFE increased. Patties with more GFE added tended to be lower in pH when stored at $4^{\circ}C$ for 6 wk, but TBARS and VBN were not affected by the addition of GFE. Residual nitrite in patties was lowered as the storage period was lengthened and as the GFE addition was increased. During the storage at $4^{\circ}C$, Escherichia coli was not detected, and the total aerobic bacterial count was decreased as more GFE was added, showing the substitution effect of GFE for nitrite in antimicrobial activity. In conclusion, the results show that GFE has nitrite scavenging and antibiotic activities in meat products, suggesting its potential use in healthy and sustainable foods with diverse biofunctionalities.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.285-294
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• 2005

The objective of this study was to evaluate the physico-chemical properties and flavor compounds of sausages with various levels and molecular weight (MWs) of chitosans, during storage at $4^{\circ}C$. Various MWs (Low: 1.5 kDa; Medium: $30{\sim}50$ kDa; High: 200 kDa) and two levels (0.3 and $0.6\%$) of chiosans were dissolved and measured the viscosity at $4^{\circ}C$, pH values were not affected (p>0.05) by either MWs or levels of chitosans. The addition or high MWs or chitosan into the pork salt soluble protein (SSP) increased the viscosity, whereas no differences were observed in low and medium MWs of chitosan. Textural profile analysis (TPA) was affected by the addition of medium or high MWs of chitosan. As a result, the addition of medium of chitosan increased the hardness, gumminess, chewiness, cohesiveness and springiness values, whereas increased level of chitosan didn't affect TPA values, except few cases. Approximately twenty-nine flavor compounds were identified in the low-fat and regular-fat sausages, however the addition of chitosans didn't impair the flavor composition of the sausages, These results indicated that the addition of chitosans didn't affect the flavor profiles, but affected the textural properties in the sausages, especially MWs higher than 30 kDa.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.231-234
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• 2004

본 연구는 도축전 계류중인 돼지에게 탄산수를 급여함으로써 기대되는 스트레스 해소 극대화를 통한 육질개선효과를 조사하기 위해 실시되었다. 도축후 $30\;{\sim}\;1hr$ 에 걸쳐 조사된 $pH_{30-1}$ Value에서는 일반음용수 및 탄산수 음용구 모두 동일한 수치를 나타내었으나 24hr 경과한 $pH_u$에서는 탄산수 음용돈에서 다소 높게 나타나 완만한 pH감소 효과를 나타나주었다(p<0.05). 측정된 근육의 온도에서는 탄산수 음용구가 일반음용구보다 뚜렷이 낮게 나타나 유의성 있는 냉각 효과를 나타내었다(p<0.05). 보수력(WHC) 측정 결과에서는 탄산수 음용구가 다소 우수하게 나타났으나 유의성 있는 뚜렷한 차이는 보여주지 않았다 가열감량(Cooking loss)에서도 보수력과 같이 대조구 및 처리구의 유사한 경향을 보여주었으나 유의성 있는 차이는 보이지 않았다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.266-269
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• 2004

저장기간 중 통닭의 포장형태에 따른 가열감량은 저장 3일과 저장 6일에는 벌크포장은 낮고 비닐포장에서는 높아 통계적인 유의차이(p<0.05)를 보였으며, 전단력은 저장 1일보다는저장 3일이후에 증가하는 경향을 나타내었다. 보수력은 저장 3일에는 벌크포장이 가장 높아 저장 1일의 보수력과는 반대의 결과를 보였다. 총균은 저장 1일에서 포장형태와 관계없이 총균이 모두 검출되었으나 저장 3일과 6일에는 비닐포장에서는 총균이 검출되지 않았으며, 저장 9일에는 비닐포장에서 가장 많이 검출되었다. Coliform는 포장형태와 저장기간에 관계없이 거의 검출되지 않았고, E.coli도 포장형태와 저장기간에 관계없이 거의 검출되지 않았다. 지방산패도(TBARS) 값은 포장형태에 따라 차이는 없었고, 단백질변성(VBN) 값은 저장 3일에서는 벌크포장이 랩트레이 포장과 비닐포장에서 높았다.