• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.16-21
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• 1999

Taurine content was determined by HPLC equipped with RF detector in commercial milks, meats, edible viscera, ham, sausage, fishes and shellfishes, mollusca and crustacea. Taurine contained 1.06~1.57mg/100g in milks, 37.9~169.8mg/100g in lean meats, 11.3~192.4mg/100g in viscera, 45.0~109.1 mg/100g in ham, 11.7~26.0mg/100g in sausage, 31.6~431.9mg/100g in fishes, 125.9~1078.8mg/100g in shellfishes, 340.2~ 1305.6mg/100g in mollusca and 79.3~316.5mg/100g in crustacea. Webfoot octopus had the highest content of 1,306mg/100g, followed by small ark shell(1,079mg/100g), little neck clam (868mg/100g), hard shelled mussel(852mg/100g) and beka squid(734mg/100g).

• Food Science of Animal Resources
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• v.39 no.3
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• pp.520-520
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• 2019

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.5
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• pp.693-699
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• 2004

Live animal selection programs that favor animals with a minimum amount of carcass fat are used for improving breeding flocks of sheep. To predict carcass characteristics of live sheep using body measurements in breeding flocks, 200 male and female lambs of two fat-tailed Iranian sheep breeds (Moghani and Makui) were used. Depth of soft tissue over the 12th rib of the live animals was measured with ultrasound (ULGR) and with hypodermic needle (NGR). The height at withers (HW), body length (BL), circumference of heart girth (CH) and width of hooks (WH), were measured. All animals were slaughtered; carcasses were cut into joints and dissected. Breed had a significant effect on all of the live easurements. The Moghani breed showed a higher value for HW, CH, ULGR and NGR, compared to that of Makui. Except for soft tissue depths; ULGR, NGR and GR, the male lambs showed higher values in live and carcass measurements than females. Percentages of carcass, total fat and intermuscular fat in females were higher than that of male lambs. In spite of the higher amount of subcutaneous and intermuscular fat in female (which is usually used for their physiological need, such as pregnancy and lactation), the male lambs had a heavier fat-tail than females. There was a wide range of variation of percentage of total carcass fat and total chemical fat content of carcass in the two breeds. Eventually this wide variation could be use by animal breeders for selection of animals with a lesser amount of carcass fat. Live weight of lambs showed a relatively low correlation with percentage of carcass lean, total fat and subcutaneous and intermuscular fat. Total lean meat was predicted with relatively high coefficients of determination in the two breeds ($R^2$=0.61 and 0.89, respectively). Live weight and carcass traits were predicted using simple measurements, but with $R^2$ ranging from 0.53 to 0.93.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.8
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• pp.1069-1077
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• 2009

Castration of male pig produces significant negative effects on skeletal muscle development. The androgen receptor (AR), two splice variants of insulin-like growth factor-I (IGF-I Ea and MGF) and the myostatin gene may play important roles in this process. In the present study, the expression of AR, IGF-I Ea, MGF and myostatin genes in three skeletal muscles, the brachialis, longissimus and semitendinosus, were studied using real-time quantitative RT-PCR. Our experimental design used 14 pairs of male Landrace sire${\times}$Yorkshire dam piglets. The two piglets in each pair were full sibs, one of which was castrated at 21 d of age; the other remained intact. The study group was divided into subgroups of equal size. Animals in the first subgroup were slaughtered at 147 d and those of the second at 210 d of age. Carcass weight and lean meat yield were similar between boars and barrows at 147 d of age (p>0.05), whereas barrows had lower carcass weight and less lean meat yield at 210 d of age (p<0.05). Castration caused down-regulation of AR gene expression at both 147 and 210 d of age (p<0.05). The two splice variants of the IGF-I gene from porcine skeletal muscle were cloned using RT-PCR, and it was found that MGF differs from IGF-I Ea in having a 52-base insert in the last coding exon of the mRNA. Both splice variants were down-regulated by castration only at 210 d of age (p<0.05). No differences in expression of the myostatin gene were observed between boars and barrows at either 147 or 210 d of age (p>0.05). These results suggest that the downregulation of AR, IGF-I Ea and MGF gene expression following castration helps to explain the negative effect of castration on skeletal muscle development.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.786-789
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• 1996

An image processing system was built to evaluate the color properties of apple and meat. The system consisted of video camera, video card, 32 bit microcomputer and an optical illuminator. The operating software was developed to carry out capturing, analyzing, displaying and storing of the 8 bit digitized images of food. The images of apples at various maturing stages were investigated to obtain the color histogram of R, G, B and Hunter value. RGB histogram showed a major difference in G value, 35.01, the minor change in R value, 6.16, and the negligible difference in B value. The image of beef cut was separated into two parts, fat and lean tissue, by applying threshold value method based on the digital value of color. The threshold value for fat was over 240 and for lean under 230 in R value, respectively. The resulting non fat image showed 2% decreased color difference value, ${\Delta}E$, than whole meat cut.

• Journal of Animal Science and Technology
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• v.52 no.2
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• pp.125-130
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• 2010

This study was conducted to investigate the effects of blended feeding essential oils on meat quality improvement for branded pork. A total of one-hundred pigs ($66.24\;{\pm}\;0.83\;kg$, average initial BW) were used for 10 weeks study. Dietary treatments included: 1) CON (basal diet), 2) NBE (basal diet + 75 ppm of blended essential oil), 3) NBA (basal diet + 0.3% Benzoic acid) and 4) BEB [basal diet + 75 ppm of blended essential oil (with 0.3% Benzoic acid)]. The marbling value was improved in NBE treatment compared to NC and PC treatments (P<0.05). Hardness was higher in NBA treatment than NC and PC treatments (P<0.05). The pH value was higher in BEB treatment than PC and NBE treatments (P<0.05). In fatty acid content of lean, total UFA/SFA was higher in NBA treatment than BEB treatment (P<0.05). In conclusion, the results of this study indicated that dietary supplementation with blended essential oils improve fatty acid content of meat.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.2
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• pp.247-255
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• 2014

Consumers have become very conscious about their nutrition and well being due to changes in their socio-economic lifestyle and rapid urbanization. Therefore, development of technology for production of low cost and functional meat products is urgently required. One such approach is innovative restructuring technology in which binding of meat pieces still remains the main challenge and extension of product is generally associated with poor binding and texture. Thus, the present study was envisaged as an attempt to solve this problem by the incorporation of flaxseed flour (FF) as bind enhancing agent. The FF was used at three different levels viz., 0.5%, 1%, and 1.5% to replace lean meat in pre-standardized restructured mutton chops formulation. The products were subjected to analysis for physico-chemical, sensory and textural properties. Cooking yield, moisture percentage and fat percentage increased with increase in the level of incorporation of FF, however, protein percent and pH decreased with increase in the level of incorporation. Shear force value of product incorporated with 1.5% FF was significantly higher (p<0.01) than control and product containing 0.5% FF level. Among the sensory attributes, product with 1% flaxseed flour showed significantly higher values (p<0.05) for general appearance, binding, texture and overall acceptability. Hardness showed significant increasing (p<0.01) values with increasing levels of incorporation of flaxseed flour, however all other parameters of texture profile analysis showed a decreasing trend. On the basis of sensory scores and physico-chemical properties, the optimum incorporation level of FF was adjudged as 1%. Products incorporated with optimum level of flaxseed flour (1%) were also assessed for water activity and microbiological quality during the storage period of 15 days. It was found that the extended restructured product could be safely stored under refrigeration ($4^{\circ}C{\pm}1^{\circ}C$) in low density polyethylene (LDPE) pouches for 15 days without marked deterioration in sensory and microbiological quality. Thus, it was concluded that flaxseed flour can be used as a good bind enhancing agent in extended restructured meat products at an economic cost.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.8
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• pp.1207-1213
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• 2008

This experiment was conducted to evaluate the effects of feeding different levels of lacquer (Rhus verniciflua Stokes) meal on the growth performance, carcass traits, fatty acid profile and meat quality of longissmuss dorsi (LD) muscle in finishing pigs. Pigs (n = 117; Landrace$\times$Yorkshire$\times$Duroc; initial body weight $80{\pm}0.4kg$) were allotted to three dietary treatments and fed lacquer at 0, 2 and 4% of the diet for five weeks. Inclusion of lacquer meal in the diets of pigs had no influence on their growth performance, carcass yield, loin eye area and fat free lean; however, pigs fed lacquer diets had lower backfat (linear, p = 0.006; quadratic, p = 0.004). Pigs fed increasing levels of lacquer meal had lower moisture (linear, p<0.001; quadratic, p = 0.008), crude fat (linear, p<0.001) and crude protein (linear, p<0.001; quadratic, p = 0.002) in LD muscle. The LD muscle of pigs fed lacquer meal had lower pH (linear and quadratic, p<0.05) at 6, 8 and 10 days, and linearly lower thio-barbituric acid reactive substances (TBARS, p<0.01) at 8 and 10 days and water holding capacity (WHC, p<0.05) at 3, 6, 8 and 10 days. The fatty acid composition of LD muscle revealed linearly lower stearic (p = 0.034) and total saturated fatty acid (p = 0.049) with increasing dietary lacquer meal levels. In general, higher lightness, redness and yellowness values were observed in LD muscle of pigs fed 2% lacquer meal on day 0 and subsequently on 3, 6, 8 and 10 days of refrigerated storage. The results of the current study suggest that lacquer meal can be incorporated up to 4% in the diet of finishing pigs without any adverse effects on performance; moreover, improvements in the meat quality during refrigerated storage can be obtained by inclusion of lacquer meal in the diet of finishing pigs.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.12
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• pp.1785-1793
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• 2008

Fifty-four PIC barrows were used to evaluate the effects of lower dietary lysine content and energy level on carcass characteristics and meat quality in slaughter pigs. Pigs were allotted to one of three treatments by body weight with six replicate pens in each treatment. The dietary treatments for body weights of 20-50 kg, 50-80 kg and 80-90 kg were as follows, respectively: control diet (digestible energy 14.22 MJ/kg, lysine/DE 0.67 g/MJ, 0.53 g/MJ and 0.42 g/MJ); a low lysine group (digestible energy 14.22 MJ/kg, lysine/DE 0.49, 0.38 and 0.30 g/MJ); and a low lysine-low energy group or low nutrient group (digestible energy 13.11 MJ/kg, lysine/DE 0.49, 0.38 and 0.30 g/MJ). The daily weight gain, daily feed intake and feed efficiency were calculated in the overall growth period (nearly 12 weeks). Meanwhile, carcass characteristics and meat quality were evaluated at 60 and 90 kg body weight respectively. During the overall growth trial, lowering dietary lysine and nutrient level both decreased weight gain (p<0.05) and feed efficiency (p<0.01). At 60 kg body weight, decreasing dietary lysine and nutrient level noticeably decreased dressing percentage (p<0.01) and back fat depth at last rib of PIC pigs (p<0.01), but enhanced marbling scores (p<0.10), intramuscular fat content (p<0.10) and water loss rate (p<0.01) of the longissimus dorsi muscle. At 90 kg body weight, lean percentage (p<0.01) was evidently reduced by both lowering lysine content and nutrient level in the diet. However, the shoulder back fat depth (p<0.05) and marbling scores of the loin eye muscle (p<0.05) were increased; Lowering dietary nutrient level could improve back fat depth of 10th rib (p<0.01) and last rib (p<0.01), intramuscular fat content (p<0.10), redness (p<0.01) and water loss rate of the loin eye muscle (p<0.05), but decrease loin area (p<0.05). Finally, when comparing the 60 kg and 90 kg slaughter weights, it was found that the shoulder back fat depth (p<0.01, p<0.10), 6th-7th rib (p<0.01, p<0.01), 10th-rib (p<0.01, p<0.01) and last rib back fat depth (p<0.01, p<0.01) of the low lysine and low nutrient group were all obviously increased comparing with the control group. Taken together, the results showed that decreasing dietary lysine content and nutrient level increased intramuscular fat content and water loss rate of longissimus dorsi muscle; On the other hand, both lowering dietary lysine and nutrient level markedly compensated to increase back fat deposition in the later finishing period (body weight from 60 to 90 kg) in contrast to the control group.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.4
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• pp.349-354
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• 1983

A study on the color changes of fish meat during drying was conducted using fishes with different lipid contents, such as Alaska pollack as lean fish, conger eel as white fleshed fatty fish, and sardine as dark fleshed fatty fish. The fish meat was dried in a forced air dryer for 20 hours at 40, 55 and $70^{\circ}C$, The air velocity was 0.4 m/sec and the relative humidity of air was controlled to a constant value in the range of 10 to $50\%$. The color changes were evaluated with the brown color densities developed by lipid oxidation and Maillard reaction. The predominant reaction for the brown color developed during drying was lipid oxidation, The more the lipid content of fish and the higher the drying temperature were, the more violent the oxidative reaction of Lipid was. The rate of lipid oxidation during drying at 40 and $55^{\circ}C$ was affected by the relative humidity of air and was the slowest around $30\%$. But no remarkable influence of relative humidity on the rate of lipid oxidation could be confirmed during drying at $70^{\circ}C$. It seemed that the rate of lipid oxidation at higher temperature was more sensitive to the temperature than the relative humidity of air. Maillard reaction showed not so significant influence on the color changes of fish meat during drying. The rate of reaction was increased with increasing relative humidity of air in the range of 10 to $50\%$.