• 한국축산식품학회지
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• 제36권5호
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• pp.641-649
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• 2016

In this study, we compared qualities and physiochemical traits of meat from Berkshire (black color) pigs with those of meat from 3-way Landrace (white color) × Yorkshire (white color) × Duroc (red color) crossbred pigs (LYD). Meat quality characteristics, including pH, color, drip loss, cooking loss, and free amino acid, fatty acid, vitamin, and mineral contents of longissimus dorsi muscles, were compared. Meat from Berkshire pigs had deeper meat color (redness), higher pH, and lower drip loss and cooking loss than meat from LYD pigs. Moreover, meat from Berkshire pigs had higher levels of phosphoserine, aspartic acid, threonine, serine, asparagine, α-aminoadipic acid, valine, methionine, isoleucine, leucine, tyrosine, histidine, tryptophan, and carnosine and lower levels of glutamic acid, glycine, alanine, and ammonia than did meat from LYD pigs. The fatty acids oleic acid, docosahexaenoic acid (DHA), and monounsaturated fatty acids (MUFA) were present in significantly higher concentrations in Berkshire muscles than they were in LYD muscles. Additionally, Berkshire muscles were significantly enriched with nucleotide components (inosine), minerals (Mg and K), and antioxidant vitamins such as ascorbic acid (C) in comparison with LYD muscles. In conclusion, our results show that in comparison with LYD meat, Berkshire meat has better meat quality traits and is a superior nutritional source of all essential amino acids, monounsaturated fatty acids, vitamin C, and minerals (Mg and K).

• 한국가금학회지
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• 제45권3호
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• pp.137-145
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• 2018

본 연구는 오리의 도체중량에 따른 오리고기의 이화학적 특성을 구명하고자 수행하였다. 오리 도체중에 따라 200 g 단위로 2,200 g 미만부터 2,800 g 이상까지 총 5개의 중량구간을 설정하여 가슴육과 다리육을 분석하였다. 일반성분 중 지방은 가슴육에서 중량이 증가할수록 증가하는 것으로 나타났다(P<0.05). pH와 보수력은 중량에 따른 경향이 나타나지 않았다. 가열감량은 가슴육에서 2,200 g 미만 구간에서 가장 높았으며, 중량이 증가할수록 감소하는 경향이 나타났다(P<0.05). 육색은 중량에 따른 경향이 나타나지 않았다. 전단력은 2,800 g 이상 중량구간에서 가장 높게 나타났으며, 중량이 증가할수록 증가하는 경향을 나타내었다(P<0.05). 지방산 조성은 가슴육과 다리육 모두 중량이 증가할수록 oleic acid(C18:1, n9) 함량이 증가하는 경향을 나타내었다(P<0.05). 불포화지방산 함량은 가슴육에서 유의적인 차이가 없었으나, 다리육에서 중량이 증가할수록 증가하는 경향을 나타내었다(P<0.05). 관능평가 결과, 가슴육의 2,800 g 이상 중량구간에서 풍미, 연도와 종합 기호도가 가장 높게 나타났으나, 유의적인 차이는 나타나지 않았다. 이상의 결과를 종합해 보면 오리의 도체중량이 오리고기의 이화학적 특성에 영향을 주었으나, 관능특성에는 유의미한 영향이 없는 것으로 나타났다.

• 한국가금학회지
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• 제43권2호
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• pp.55-61
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• 2016

With the aim of investigating the differences in the quality traits of breast meat between spent hen and broiler chicken, the physicochemical characteristics, fatty acid profile and sensory attributes of breast meat from the two chicken types were assessed. A higher protein content and a lower moisture content were found in breast of spent hen compared to that of commercial broilers (P<0.05). No significant differences in crude fat and ash contents were detected between commercial broilers and the older spent hens (P>0.05). Spent hens showed a significantly lower pH value than did commercial broilers. Spent hen meat had a higher $L^*$ value than broiler chicken meat did (P<0.05). However, $a^*$ and $b^*$ values of breast meat were similar between spent hens and commercial broilers. Water holding capacity values measured in the breast meat were comparable between the two types of chicken used in this study (P>0.05). However, spent hen meat showed a higher cooking loss value than did broiler meat (P<0.05). Total polyunsaturated fatty acid content was significantly higher in spent hen meat compared to broiler meat, in particular eicosapentaenoic acid and docosahexaenoic acid. Nevertheless, sensory characteristics of breast meat were comparable between spent hen and broiler chicken. This information can help consumers to understand better the nutritive value and important quality traits of breast meat from commercial broilers and spent hens.

• Animal Bioscience
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• 제34권10호
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• pp.1684-1694
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• 2021

Objective: This study investigated the association between feed efficiency, physicochemical properties, flavor precursors and biomolecules in the thigh meat of Korat (KR) chickens. Methods: The feed intake and body weight of individual male KR chickens were recorded from 1 to 10 weeks old to calculate the individual residual feed intake (RFI) of 75 birds. At 10 weeks of age, chickens with the 10 highest (HRFI) and lowest RFI (LRFI) were slaughtered to provide thigh meat samples. The physicochemical properties (ultimate pH, water holding capacity [WHC], drip loss) and flavor precursors (guanosine monophosphate, inosine monophosphate (IMP), adenosine monophosphate and inosine) were analyzed conventionally, and Fourier transform infrared spectroscopy was used to identify the composition of biomolecules (lipids, ester lipids, amide I, amide II, amide III, and carbohydrates) and the secondary structure of the proteins. A group t-test was used to determine significant differences between mean values and principal component analysis to classify thigh meat samples into LRFI and HRFI KR chickens. Results: The physicochemical properties of thigh meat samples from LRFI and HRFI KR chickens were not significantly different but the IMP content, ratios of lipid, lipid ester, protein (amide I, amide II) were significantly different (p<0.05). The correlation loading results showed that the LRFI group was correlated with high ratios of lipids, lipid esters, collagen content (amide III) and beta sheet protein (rg loading >0.5) while the HRFI group was positively correlated with protein (amide I, amide II), alpha helix protein, IMP content, carbohydrate, ultimate pH and WHC (rg loading >0.5). Conclusion: The thigh meat from chickens with different RFI differed in physiochemical properties affecting meat texture, and in the contents of flavor precursors and biomolecules affecting the nutritional value of meat. This information can help animal breeders to make genetic improvements by taking more account of traits related to RFI.

• 한국축산식품학회지
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• 제40권5호
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• pp.844-851
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• 2020

The objective of this study was to compare effects of two different aging methods on physical, chemical, and microbial traits of pork loin: Dry and wet-aged meat was hung in the cooler at 8±1℃ and 85±2.1% humidity for 14 days, while wet-aged meat was immersed in a 3.5% salt solution of brine in vacuum pouches. On day 7, pH and moisture content were higher in dry-aged loins than in wet-aged, while drip loss and total plate counts (p<0.05) were lower on day 14. As aging continued, the pH and drip loss of dry-aged loins decreased, while their total plate counts and water holding capacity (WHC) increased (p<0.05). After 7 and 14 days of aging, redness in dry-aged loins was higher than that in wet -aged muscles (p<0.05). On day 14 of aging, hardness, chewiness, and adhesiveness were lower in dry-aged pork loin as compared to those in wet-aged samples (p<0.05). Consequently, the results suggested that dry and wet aging methods differently affects meat quality traits of pork loin.

• 한국가금학회지
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• 제25권3호
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• pp.137-145
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• 1998

This study was conducted to compare the meat characteristics Korean Native Commercial Chicken(KNCC) by feeding system Feeding system of T$_1$ and T$_2$were same types from hatch to 8 weeks, starter diets( 0~4 weeks, mash, ME 3,l00kcal, CP 22.94%), grower diets(4~8 weeks, crumble, ME 3,l00kcal, CP 19.31%). Nutrient contents of finisher diets of T$_1$(pellet, M.E 3, 200kcal, CP 20.44%) was higher than T$_2$(mash, ME 3,l00kcal, CP 14.88%). Breast and legs meat of KNCC were used to analyze chemical composition, physicochemical characteristics, textural traits and sensory evaluation test. Live weight(L.W) /abdominal fat accumulation(A.F.A) was significantly different(P<0.05), but live weight(L.W) /dressed weight(D.W), percentage of cutted meat, chemical composition(moisture, CF, EE, CA), meat color(CIE), physicochemical properties, sensory evaluation score were not significantly by feeding systerns, at 12 ar'd 16 weeks of age.

• 한국가금학회지
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• 제48권4호
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• pp.217-225
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• 2021

국내 시중에서 유통되는 상용 육계 및 토종닭인 한협 3호, 우리맛닭 1, 2호 간의 품질특성 및 지방산 조성을 비교하는 것을 목적으로 수행된 본 연구에서, 육계와 각 토종닭은 서로 다른 품질특성을 나타냈다. 특히, 우리맛닭 1호 닭가슴살의 경우 토종닭 중 불포화지방산을 가장 많이 함유한 것이 특징이었으며, 우리맛닭 2호 닭가슴살은 육계 및 기존 토종닭에 비해 전단력이 낮고, 우리맛닭 1호 다리살은 육계보다 감칠맛에 영향을 미치는 arachidonic acid, docosahexaenoic acid의 함량이 유의적으로 높은 특성을 나타냈다. 따라서, 신품종 우리맛닭 1, 2호는 기존의 육계와 토종닭과 구별되는 품질 특성을 보이고 있어, 본 연구결과는 토종닭에 대한 기초 자료로 활용될 수 있을 것으로 생각한다.

• 한국축산식품학회지
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• 제34권4호
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• pp.516-524
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• 2014

This study was performed to examine the feasibility of using the low plane of nutrition (LPN) as a means of improving the meat quality of crossbred finishing pigs with a medium weight gain potential. Twenty-four barrows and 24 gilts weighing approximately 48 kg were placed on LPN [a finisher (2.86 Mcal ME/kg and 0.67% lysine) for 91 d] or on a high plane of nutrition [HPN; a commercial grower for 38 d and a finisher (3.35 Mcal ME/kg and 0.9% lysine) for 46 d]. Five barrows and five gilts per treatment weighing approximately 125 kg were slaughtered after the indicated days on the respective diets, followed by physicochemical analysis and sensory evaluation on their muscles. Overall average daily gain was 12.6% less in the LPN group vs. the HPN group (p<0.05). The redness ($a^*$) of fresh longissimus muscle (LM) from the loin as well as from Boston butt was greater in the LPN group vs. HPN whereas the shear force for fresh LM from these primals and semimembranosus muscle was lower in the former. In sensory evaluation for cooked LM, no treatment effect was detected in any of the quality traits examined, except for a lower color score in the LPN vs. HPN group. Results suggest that meat quality of the finishing pigs can be improved to some extent by using LPN. However, the present pigs, whose backfat thickness was 24 mm at 125 kg, are thought not to be lean enough to be fattened over 120 kg.

• 한국축산식품학회지
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• 제42권5호
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• pp.833-848
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• 2022

The objective of this study was to characterize the meat quality traits that affect the texture and savory taste of Ufipa indigenous chickens by comparing the proximate composition, physical characteristics, collagen, and nucleic acid contents with those of commercial broilers. It was found that Ufipa chicken breast and thigh meat had a higher protein content (p<0.05) than broiler chicken meat, whereas the fat content was lower (p<0.01). The moisture content of thigh meat was lower in Ufipa chicken meat than in broiler chicken meat (p<0.05). Regarding meat color, broiler chickens had considerably higher L^* and b^* than Ufipa chickens in both the breast and the thigh meat, except for a^* (p<0.01). Regarding water holding capacity, Ufipa chicken breast exhibited higher drip loss but lower thawing and cooking losses than broiler chicken (p<0.01). In contrast, its thigh meat had a much lower drip and thawing losses but higher cooking losses (p<0.01). The shear force of Ufipa chickens' breasts and thighs was higher than that of broiler chickens (p<0.05), while the amount of total collagen in the thigh meat was higher than that of broiler chickens (p<0.05). Additionally, the inosine-5'-monophosphate (IMP) of Ufipa chicken breast and thigh meat was higher than that of broiler meat (p<0.05). The principal component analysis of meat quality traits provides a correlation between the proximate and physical-chemical prosperties of both breeds with some contrast. In conclusion, the present study provides information on healthy food with good-tasting Ufipa indigenous chickens, which offer a promising market due to consumers' preferences.

• Journal of Animal Science and Technology
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• 제65권1호
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• pp.209-224
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• 2023

This study aimed to identify the optimum level of supplementary feeds on the carcass traits and meat quality of Jamuna basin lambs. Forty selected lambs were divided into four treatments such as T₀ (no concentrate supplementation), T₁ (1% concentrate feed), T₂ (1.5% concentrate feed) and T₃ (2% concentrate feed) having ten lambs per treatment. The data were analyzed through Completely Randomized Design (CRD) with SAS software. Hot carcass, dressing percentage, head, leg, neck, loin, heart, and spleen weight were showed significantly (p < 0.05) higher values with increasing concentrate feed. The crude protein (CP), ether extract (EE) and ash values were significantly increased (p < 0.001) except T₂ treatment. The ultimate pH was significantly increased except T₂ and cooked pH was significantly decreased (p < 0.001) except T₃ treatment. Drip loss and cooking loss (CL) % had significantly reduced (p < 0.001) except T₃ treatment. The water holding capacity (WHC) % was significantly increased (p < 0.001) except T₃ treatment. The score of color, juiciness and tenderness were significantly different (p < 0.001). Flavor and overall acceptability score were significantly increased (p < 0.05) in different treatments. The color values L^* and b^* had significantly changed (p < 0.001) and a^* value was found significantly higher (p < 0.05) in all treatments. Hence, 12 months of aged lambs with 1.5% concentrate feed showed better performances on carcass, nutritional, physicochemical, sensory and instrumental color values to increase the carcass and the meat quality of lambs.