• Toxicological Research
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• 제28권3호
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• pp.151-157
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• 2012

This paper describes the effects of thermally oxidized tallow on the serum lipids profile and radical scavenging activity (RSA) of the lipids extracted from the different tissues of the rabbits. Tallow was thermally oxidized at $130^{\circ}C$ for 9, 18, 27, 36 and 45 h respectively. Thermally oxidized tallow was fed to the local strain of Himalayan rabbits for one week. Results show that oxidation increases the formation of hydroperoxides and decrease the level of radical scavenging activity of the tallow. The rabbit serum lipids profile showed a dose dependent increase in triglyceride, total cholesterol and LDL-cholesterol. However, no statistically significant increase was observed in the HDL-cholesterol with an increase of oxidation time. Serum glucose and rabbits body weight decrease significantly (p < 0.05) and was highly correlated with the serum lipids profile. The percent RSA of the lipids extracted from the liver, brain and muscles tissues showed a significant decrease with respect to 0.5, 1.0 and 1.5 g/body weight as well as oxidation time. Data suggests that thermal oxidation and use of thermally oxidized beef tallow is harmful and therefore an alternative way of cooking should be used.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2002년도 정기총회 및 제29차 춘계국제 학술발표대회
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• pp.17-25
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• 2002

Application of electrical stimulation in the red meat species (eg. beef and sheep) processing has been erratic around the world and this may reflect an incomplete knowledge of how to optimise the technology. Although it is well established that stimulation increases the rate of post-mortem glycolysis other biochemical and biophysical effects have been implicated with the use of this technology. On the basis of currently available knowledge, this mini-review seeks to examine the current theories about the effect of stimulation on post-mortem muscle. The classical view that stimulation prevents muscle from shortening excessively during rigor development has been expanded to include the possibility that it also results in physical disruption of muscle structure. The interaction of these effects with the acceleration of the rate of proteolysis through activation of the calpain protease system has not been comprehensively reviewed in the past. As a result of conclusion driven, this article highlights several areas that may prove fruitful for further research. The challenge for further development of electrical stimulation systems is optimisation of the activation of the enzyme systems in parallel with manipulation of chilling regimes so as to ensure rigor mortis is achieved at temperatures which minimise shortening. The potential of regional stimulation of sections of the carcass to achieve this outcome is worthy of study given the different fibre composition of muscles and temperature gradients.

• 한국축산식품학회지
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• 제36권5호
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• pp.617-625
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• 2016

Pastırma, a dry-cured meat product, is produced from the whole muscle and/or muscles obtained from certain parts of beef and water buffalo carcasses. The purpose of this study was to determine the effects of different levels of sodium nitrite on changes in the physicochemical and microbial quality during the production of pastırma. The changes in residual nitrite, salt, pH, moisture, thiobarbutiric acid reactive substances (TBARS), colour (L*, a*, b*), total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB), Micrococcus/Staphylococcus (M/S), mould-yeast (M-Y), and Enterobacteriaceae counts of pastırma with 0, 50, 100 and 150 ppm sodium nitrite were determined during the production. The nitrite levels and the production stages had significant effects (p<0.01) on residual nitrite, TBARS, pH, salt, and colour values. The TBARS values of the pastırma with nitrite were significantly lower (p<0.05) than the control. The final TAMB, LAB, M/S, and M-Y counts of pastırma with 150 ppm nitrite were significantly (p<0.05) lower than the control. Also, the a* (relative redness) values of control pastırma were significantly lower (p<0.05) than the pastırma with nitrite. The production stages had a significant effect (p<0.01) on the moisture.

• 한국축산식품학회지
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• 제18권2호
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• pp.97-106
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• 1998

Antioxidant enzymes such as catalase (CAT), glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD) are known to inhibit oxidative reactions by incativating compounds responsible for the formation of ree radicals. SOD transforms superoxide radical into hydrogen peroxide which is precursor to active free radicals. CAT reduces hydrogen peroxide to water. GSH-Px reduces hydroperoxides to corresponding alcohols. Antioxidant enzyme activities of muscle are different by animal species age, stress and exercise, muscle type and part, conditions of post mortem, storage and processing which are related to oxidative deterioration I muscle foods as well as oxidative defence in living systems. Antioxidant enzyme systems are enhanced rather than weakened in aging skeletal muscle. Red muscle contains higher antioxidant enzyme activity than white muscle. The antioxidant enzyme activities of poultry are higher in leg than in breast, and those of beef are higher in redder and more unstable muscles. It is clear that the effectiveness of the antioxidant enzyme in muscle foods seems to be influenced by meat processing operations. Both GSH-Px and CAT are inactivated by heat processing NaCl also influence the efficiency of the antioxident enzymes since its presence diminishes their catalyitc activity.

• 한국축산식품학회지
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• 제22권3호
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• pp.228-233
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• 2002

본 연구는 진공포장 한우육의 냉수침지 숙성방법이 한우육의 연도 및 미생물증식에 미치는 영향을 구명하고자 수행하였다. 저장기간이 경과함에 따라 근절길이는 냉수침지 처리구가 저장 3일째 유의적(p<0.05)으로 긴 것으로 나타났으며, 저 장 3일째를 제외 한 저 장기간 동안 유의적 인 차이는 없었으나 대조구에 비해 긴 경향을 보였다. 또한 유리칼슘 농도에 있어서도 저장 7일 째 냉수침지 처리구가 유의적(p<0.05)으로 높게 나타났으며, 역시 저장 7일째를 제외한 저장기간 동안 유의적인 차이는 없었으나 대조구에 비해 높은 경향을 보였다. 한편 전단가와 근원섬유 소편화 지수에 있어서는 저장기간이 경과함에 따라 두 처리구간에 있어서 유의적인 차이는 나타나지 않았지만, 냉수침지 처리구가 상대적으로 낮은 전단가와 높은 소편화지수의 경향을 보였다. 이 같은 결과는 냉수침지 숙성이 일반공기순환냉장고의 숙성보다 근절의 길이를 길게 하고, 근형질내 칼슘의 농도를 높이며, 소편화 지수를 높게 한 결과 연도를 향상시킬 수 있다는 가능성을 제시한 것으로 사료된다. 덧붙여, 총세균수는 일반공 기순환냉장실에 저장한 것에 비해 냉수침지 처리구가 유의적(p<0.05)으로 낮은 것으로 나타나, 온도의 변이를 줄이는 것에 기인하여 미생물의 성장억제에도 효과적일 것으로 사료된다.

• Journal of Animal Science and Technology
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• 제54권6호
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• pp.455-462
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• 2012

This study was conducted to investigate the carcass characteristics and nutritional composition of longissimus lumborum (LL) muscle of domestic steer beef (Hanwoo and Holstein born and raised in Korea) and imported beef (Angus imported from Australia, raised for about 6 months in Korea). A total of twelve steers (4 steers per each breed and quality grade 2) were slaughtered, LL muscles were separated and stored at $4^{\circ}C$ for 7 days. The pH values of Holstein meat were notably higher than those of Hanwoo, and WHC values were similar between Hanwoo and Holstein, but Angus showed some differences. The WHC of the LL muscle from Hanwoo was better than those from Holstein and Angus when stored for fourteen days. The CIE $a^*$, $b^*$, and $h^0$ values of the LL muscle from Hanwoo were significantly higher than those of Angus at day 7 (p<0.05). Oxymyoglobin and metmyoglobin contents were not significantly different among three breeds at days 7 and 14. In the intra-muscular fat contents, the LL muscle of Hanwoo was significantly higher than Holstein, whereas the moisture and ash contents tended to be lower than the others. In mineral contents, P and Zn contents in the LL muscle of Holstein were higher than the other breeds, and K contents was higher in Hanwoo and Holstein meat than Angus.

• Asian-Australasian Journal of Animal Sciences
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• 제27권8호
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• pp.1114-1123
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• 2014

The study was designed to evaluate the effect of 2% seamustard (Undaria pinnatifida) by-product (SW) on growth performance, immunity, carcass characteristics, cholesterol content and fatty acid profile in Hanwoo steers. A total of 20 Hanwoo steers (ave. 22 months old; 619 kg body weight) were randomly assigned to control (basal diet) and 2% SW supplemented diet. Dietary SW supplementation significantly (p<0.05) improved average daily gain and gain:feed ratio as well as serum immunoglobulin G concentration. Chemical composition and quality grade of meat and carcass yield grades evaluated at the end of the trial were found to be unaffected by SW supplementation. Dietary SW significantly reduced meat cholesterol concentration (p<0.05). Dietary SW supplementation significantly reduced the myristic acid (C14:0) and palmitoleic acid (C16:ln-7) concentration, while SW increased the concentration of stearic acid (C18:0) and linolenic acid (C18:3n-3) compared to control (p<0.05). Dietary SW supplementation had no effect on saturated fatty acids (SFA), unsaturated fatty acids, poly unsaturated fatty acid (PUFA) or mono unsaturated fatty acid content in muscles. A reduced ratio of PUFA/SFA and n-6/n-3 were found in SW supplemented group (p<0.05). In conclusion, 2% SW supplementation was found to improve growth, immunity and fatty acid profile with significantly reduced cholesterol of beef.

• Asian-Australasian Journal of Animal Sciences
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• 제21권10호
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• pp.1458-1465
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• 2008

Effects of soybean oil or whole cotton seed addition on conjugated linoleic acid (CLA) and performance of fattening Brahman$\times$Thai-Native cattle were studied. Eighteen fattening cattle averaging $241{\pm}24kg$ body weight and approximately 1 year old were stratified by live weight into three groups and randomly assigned by group to one of three dietary treatments. The treatments were control (concentrated 14% crude protein), control and supplemented with 170 g/d soybean oil, control plus 170 g/d of oil from whole cotton seed. All animals were weighed before and after the experimental period and 4 cattle per treatment were randomly slaughtered then carcass measurements were obtained. There were no statistically significantly differences in the final body weight, average daily gain and dry matter intake among treatments. However, the crude protein intake was significantly decreased (p<0.01) when whole cotton seed was fed compared with control and soybean oil treatments. The carcass composition and carcass characteristics were not significantly different in Longissimus and Semimembranosus muscle by feeding soybean oil and whole cotton seed compared with the control treatment. Supplementation of soybean oil increased (p<0.01) cis-9, trans-11 CLA by 116% in Longissimus muscle and by 240% in Semimembranosus muscle. However, whole cotton seed did not increase cis-9, trans-11 CLA in both muscles. The present study successfully increased cis-9, trans-11 CLA content of muscle lipids by soybean oil but not by whole cotton seed.

• Food Science and Biotechnology
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• 제16권4호
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• pp.626-631
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• 2007

Pre-rigor bovine sternomandibularis muscles were frozen at 3 hr postmortem thawed at various temperatures (18, 2, and $-2^{\circ}C$), and then meat quality and sensory properties were compared with those in chilled muscle (control). The meat thawed at $18^{\circ}C$ had lower ultimate pH, water holding capacity, and sensory scores and higher muscle shortening, thaw drip loss, and shear values than those of the other samples. The samples thawed at $-2^{\circ}C$ had significantly lower muscle shortening and higher sensory scores in tenderness and juiciness than those thawed at 18 and $2^{\circ}C$. Muscle shortening, pH, WHC, shear values, and sensory properties were not significantly different between control and sample thawed at $-2^{\circ}C$. By holding at $-2^{\circ}C$, thaw shortening was prevented and tender meat comparable to the chilled meat was obtained. These results indicate that thaw shortening can be largely eliminated if the frozen pre-rigor muscle is thawed at $-2^{\circ}C$.

• 한국축산식품학회지
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• 제43권2호
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• pp.197-219
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• 2023

Rabbit meat has high nutritional and dietetic characteristics, but its consumption rate is comparatively lower than other meat types. The nutritional profile of rabbit meat, by comparison with beef, pork, and poultry, is attributed to relatively higher proportions of n-3 fatty acids and low amounts of intramuscular fat, cholesterol, and sodium, indicating its consumption may provide health benefits to consumers. But, the quality attributes of rabbit meat can be originated from different factors such as genetics, environment, diet, rearing system, pre-, peri-, and post-slaughter conditions, and others. Different rabbit breeds and the anatomical location of muscles may also affect the nutritional profile and physicochemical properties of rabbit meat. However, adequate information about the effect of those two factors on rabbit meat is limited. Therefore, cumulative information on nutritional composition and carcass and meat quality attributes of rabbit meat in terms of different breeds and muscle types and associated factors is more important for the production and processing of rabbits. Moreover, some studies reported that rabbit meat proteins exhibited angiotensin-converting enzyme inhibitory characteristics and antioxidant properties. The aim of this review is to elucidate the determinants of rabbit meat quality of different breeds and its influencing factors. In addition, the proven biological activities of rabbit meat are introduced to ensure consumer satisfaction.