• Asian-Australasian Journal of Animal Sciences
• /
• v.28 no.5
• /
• pp.677-685
• /
• 2015

The effect of ripening time on the technological quality traits, fatty acid compositions and sensory characteristics of dry-cured loin was studied. Pork loins (n = 102) at 24 h post-mortem were used to produce dry-cured loins. The dry-cured loins were assessed at 30, 60, and 90 days of ripening for the aforementioned characteristics. Our results showed that the water activity ($a_w$) decreased (p<0.05) up to 60 days and did not change thereafter. The lipid oxidation and weight loss levels significantly (p<0.05) increased with increased ripening time. The Commission Internationale de l'Eclairage (CIE) $L^*$ decreased for 90 days while CIE $a^*$ increased for 60 days and did not increase thereafter. More noticeably, the levels of most of unsaturated fatty acids and total polyunsaturated fatty acids significantly decreased as increasing ripening time up to 90 days. The 30 days-ripened loins had lower (p<0.05) color, flavor and overall acceptability scores than the loins ripened for 60 and 90 days, however, no differences in sensory traits occurred between the 60 and 90 day-ripened samples. Based on the results obtained in the present study, it is suggested that the ripening duration between 30 and 60 days could be more appropriate for producing dry-cured loin product with higher quality and economic benefits.

• 축산식품과학과 산업
• /
• v.8 no.2
• /
• pp.46-47
• /
• 2019

• Food Science of Animal Resources
• /
• v.30 no.1
• /
• pp.13-19
• /
• 2010

To investigate the differences in the quality characteristics between commercial Korean native chicken (KNC) and broiler (CB), nutritive and quality parameters of the two chicken species were determined. The KNC thigh muscle had a lower content of crude fat and higher crude ash than the CB thigh. In regards to the fatty acid composition, KNC breast muscle had a higher content of arachidonic acid (C20:4) than CB. The level of inosine was higher in the CB thigh muscle than KNC but there was little difference in other nucleotide compounds. The KNC breast had higher amounts of glycine, alanine, and proline than CB, which are closely related to high quality meat flavor. The sensory acceptance was not significantly different between the breast and thigh of KNC and CB. However, KNC had higher cohesiveness, chewiness and gumminess than CB, which are indicative of a unique texture property. Based on these results, commercial KNC may have superior nutritional quality, taste, and unique texture when compared with CB. Thus, the consumer preference for KNC may be partially explained by these distinctive quality characteristics.

• Fashion & Textile Research Journal
• /
• v.16 no.2
• /
• pp.196-207
• /
• 2014

This study considers expression types and aesthetic characteristics by analyzing Animal sculptures by Billie Achilleos in art collaboration with Louis Vuitton. The conclusions of this study are as follows. First, As for expressin type shown in the art collaboration, it is reflected the historical and cultural value peculiar to a country symbolized through animals. As the aesthetic characteristics of symbolism, it reflects historical identity of country by using an image of a symbolic animal representing a state. Second, as the type shown in physical characteristics of animals by utilizing items in Louis Vuitton directly, it is organically expressed a literal type by directly integrating a form having been designed as a commodity itself into the characteristically physical part of an animal. As the aesthetic characteristics according to this is naturality, the motive of the work having borrowed shapes of diverse animals or insects can be said to have been naturally reflected in the primitive natural beauty. Third, through the deconstruction and recombination of a Louis Vuitton item. the amusement of the aesthetic characteristics was expressed in a type having the structurally embodied dynamic movement of an animal, and is expressing visual fun. Fourth, it uses expression type emphasized a specific part of an animal by decorating accessories in Louis Vuitton partly. The aesthetic characteristics is Ornament, the value of craft decoration is being shown by using colorful visual effects by using materials with the colorful textures and patterns of fabrics or mixing embroidery or beads, and belt decoration.

• Food Science of Animal Resources
• /
• v.26 no.4
• /
• pp.447-453
• /
• 2006

This study was conducted to investigate the effects of $Megazone^{(R)}$ (a mineral mix) supplementation on growth performance, nutrients digestibility, blood characteristics, meat quality and carcass traits in weaning-to-finishing pigs. A total of 48 crossbred $(Landrace{\times}Yorkshire{\times}Duroc)$ pigs with initial body weight (BW) of $4.46{\pm}0.18kg$ were used in a 21 wks trial. Pigs were blocked by weight and allotted to two dietary treatments in a completly randomized design. There were 6 pens per treatment. Dietary treatments included: 1) Control (CON: basal diet) and 2) MT (basal diet+0.8% $Megazone^{(R)}$). Through the entire experimental period, there were no effects of dietary $Megazone^{(R)}$ supplementation on growth performance nutrients digestibility, blood characteristics and meat quality traits (p>0.05). Market weight and backfat thickness also had no differences between the two treatments (p>0.05). However, carcass weight and carcass ratio in MT treatment were improved significantly compared with CON treatment (p<0.05). In conclusion, supplmentation of $Megazone^{(R)}$ can increase carcass weight and carcass ratio in weaning-to-finishing pigs, however, it has no effects on growth performance, nutrients digestibility, blood characteristics and meat quality traits.

• Asian-Australasian Journal of Animal Sciences
• /
• v.21 no.6
• /
• pp.831-837
• /
• 2008

The objective of this study was to evaluate the effects of ruminally-protected methionine supplementation (0, 7, or 14 g/head/d) on nutrient intake, digestibility, growth performance, carcass, and meat characteristics of Awassi ram lambs fed finishing diets. Twenty four Awassi ram lambs ($16.8{\pm}1.17kg$ body weight) were randomly assigned to 3 treatment diets (8 lambs/treatment) and housed in individual pens. Lambs were given an adaptation period of 7 days before the intensive feeding period that lasted for 86 days. On day 74 of the trial, a digestibility experiment was performed. At the end of the trial (d 86), all lambs were slaughtered to evaluate carcass characteristics and meat quality. Increasing the level of methionine supplementation did not improve (p>0.05) performance nor feed conversion ratio. Nutrient intake and digestibilities were not influenced (p>0.05) by methionine supplementation. There were no differences in final weight, hot and cold carcass weights, dressing percentages or any of the measured non-carcass components. Tissues and fat depth measurements together with all meat quality attributes measured on longissimus muscle of the loin cut were not affected by methionine supplementation. The only meat quality parameters affected were redness (a*) and the hue angle being higher for the control group (p<0.05). These results suggest that methionine supplementation is not likely to produce any production benefits in nutrient digestibilities, performance or carcass characteristics of ram lambs fed a high performance diet.

• Asian-Australasian Journal of Animal Sciences
• /
• v.24 no.8
• /
• pp.1173-1177
• /
• 2011

In this study wool follicle characteristics of Iranian sheep breeds were investigated. A total of 242 male and female sheep of different age from 5 breeds were studied. Samples of skin were taken from the right midside to determine follicle characteristics. Overall averages for males and females were $3.7{\pm}0.1$ and $3.5{\pm}0.1$ for S/P ratio; $3.2{\pm}0.1$ and $3.6{\pm}0.1$ for primary follicle density; $12.1{\pm}0.7$ and $13.8{\pm}0.4$ for secondary follicle density; $15.3{\pm}0.7$ and $17.4{\pm}0.4$ for total primary plus secondary follicle density; $2.3{\pm}0.2$ and $3.5{\pm}0.3$ for percentage of inactive secondary follicles. Significant differences were found in some follicle characteristics between sheep breeds. Results of this study showed that sheep breeds raised in different parts of Iran characterized by a low S/P ratio and follicle density could be classed as carpet wool breeds.

• Food Science of Animal Resources
• /
• v.36 no.1
• /
• pp.131-136
• /
• 2016

This study was conducted to investigate the effects of chicory fiber for the replacement of fat and smoking on quality characteristics of restructured sausages. Treatments were as follows; Control: Pork backfat 20%, T1: Pork backfat 10% + Chicory fiber 10%, T2: Control + Smoking, T3: T1 + Smoking. The addition of chicory fiber significantly reduced the moisture, fat, hardness and pH values, whereas the smoking treatment increased the fat, redness and pH values of restructured sausages (p<0.01). Additionally, interaction of them significantly affected the ash, chewiness and hardness values of restructured sausages. As a result, although the addition of chicory fiber decreased the quality characteristics of sausage, smoking treatment improved the reduced quality. Therefore, the chicory fiber and smoking treatment is helpful to develop restructured sausage products with reduced fat and compensated quality.

• Journal of Animal Reproduction and Biotechnology
• /
• v.36 no.4
• /
• pp.239-246
• /
• 2021

The immunological sperm separation method is economical compared to the existing sorting method, and it is promising for the development of new technologies by reducing sperm damage. Wholemom (WM) is a sex-regulating protein that comprises on immunoglobulin G coupled with magnetic nanoparticles (MNPs) that responds to surface proteins derived from the Y chromosome in cattle. Y sperms are restricted in motility as the WM aggregates them, and the magnet could separate the non-aggregated cells. This study was conducted to investigate the effect of WM treatment on the characteristics of bull sperm. After treating sperm with WM and incubation for 6 h, the motility parameters including total motility, progressive motility, velocity average path, velocity straight line, amplitude of lateral head displacement, and linearity were significantly higher in the WM treatment group than in the control group (p < 0.05). Sperm viability and acrosome reaction rates were similar in both groups during each incubation period (p > 0.05). In conclusion, the immunological sperm sexing procedure using a monoclonal antibody conjugated with MNPs did not affect the characteristics of bull sperm. This study suggests that compared to other techniques, the immunological method for sperm sexing could classify sperm quickly and efficiently without the use of expensive equipment.

• Food Science of Animal Resources
• /
• v.42 no.3
• /
• pp.411-425
• /
• 2022

Semi-dried restructured sausages are restructured meat products with a high nutritional and economic value. However, excessively long drying times can have negative effects on the energy consumption, texture, and sensory properties of semi-dried restructured sausages. The objective of this study was to investigate the effects of different water contents on the drying and physicochemical characteristics of semi-dried restructured sausages. Sausages were prepared with different initial moisture contents (0%-50%) and drying time (0-580 min). The drying characteristics, including the drying rate, effective moisture diffusivity, and water activity of sausage were significantly improved as the initial moisture content was increased. When the initial moisture content of the sausage was 50%, physicochemical properties, such as color, porosity, shear force, and volatile basic nitrogen, were improved the most along with the decreased drying time. Scanning electron microscopy data showed greater porosity and pore size in sausages with the increase of initial moisture content. Collectively, our data suggest that an increase in the initial moisture content of semi-dried restructured sausages improves their drying characteristics and physicochemical properties.