• Korean Journal of Poultry Science
• /
• v.25 no.2
• /
• pp.55-64
• /
• 1998

This study was carried out to investigate the postmortem changes in physico-chemical characteristics of chicken meat with different breeds. Thigh and breast meats from Korean Native Chicken(KNC, 15-wk old), Wangchoo(15-wk old), and broiler(7-wk old) were stored at 5 ˚C. Differences in postmortem pH changes were not recognized among breeds, and pH showed by the lowest value at the 1st day of postmortem in all breeds. Breast meat had tendency to drop pH faster than thigh meat. Heme pigment contents showed no differences among breeds. KNC showed the lowest cholesterol contents in all breeds, total collagen contents showed the lowest value at the 1st day of postmortem, and thereafter it was gradually increased. Heat soluble collagen contents was lowest in Wangchoo. Water soluble and salt soluble protein showed the lowest extractability at the 1st day of storage. Broiler showed the highest extractability of these proteins and Wangchoo showed the lowest. Water holding capacity(WHC) had increasing tendency whilst cooking loss had decreasing tendency by the ageing. WHC of breast and thigh meat showed the highest values in KNC and broiler, respectively. Myofibrillar fragmentation index (MFI) was significantly increased in all breeds by the ageing. Breast and thigh meat showed almost same MFI in KNC and broiler, and in KNC and Wangchoo, respectively. Hardness of breast meat showed decreasing tendency by the ageing.

• Food Science of Animal Resources
• /
• v.22 no.3
• /
• pp.212-217
• /
• 2002

This study was conducted to investigate the influence of dietary mugwort on physico-chemical characteristics and processing characteristics in meat sample of chicken meat. Broilers were randomly assigned to one of four dietary treatments: 1) Control(commercial feed) 2) T1(commercial feed supplemented with 1% mugwort) 3) T2(commercial feed with 3% mugwort) and 4)T3(commercial feed with 5% mugwort). They were fed one of the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored at 4${\pm}$1$^{\circ}C$. The physico-chemical characteristics and processing characteristics were analyzed for meat samples stored over a period of 0, 1, 2, 3 and 4 weeks. The pH of all treatments significantly increased during the storage periods(U<0.05). The pH of the thigh was rather higher than that of the breast. The drip loss and heating loss tend to decrease in dietary mugwort group(p<0.05). The WHC(water holding capacity) of all treatment was significantly increased during storage(p<0.05). The meat color was increased during storage.

• Asian-Australasian Journal of Animal Sciences
• /
• v.27 no.11
• /
• pp.1630-1637
• /
• 2014

The objective of the study was to determine the quality and fatty acid profiles of mutton cuts purchased from rural and urban localities in South Africa. Five hundred and ten samples were collected in four seasons from both rural and urban shops and butcheries. Samples were immediately transported to the laboratory in cooler boxes with ice where the following physico-chemical characteristics of mutton were determined; meat pH, color ($L^*$, $a^*$, and $b^*$), cooking losses and Warner Braztler shear force and replicates stored at $-20^{\circ}C$ pending fatty acid analysis. Meat $L^*$ values were lowest ($24.7{\pm}0.49$) in winter and highest ($32.2{\pm}0.49$) in spring. The loin and sirloin cuts recorded the highest intramuscular fat whilst rib and leg cuts recorded the lowest intramuscular fat. In conclusion intramuscular fat, fatty acid profiles and physico-chemical quality of mutton were significantly affected by season and meat portion and not necessarily by the locality and class of shop.

• the MEAT Journal
• /
• s.34 winter
• /
• pp.40-47
• /
• 2007

This study was conducted to determine the effect of L. casei KCTC 3109 on physico-chemical characteristics and TBARS values of fermented pork meat. Each pork meat were allotted to two treatments ; Control (0%), T1 (supplemented with L. casei KCTC 3109 10%). The pH tenderness and water holding capacity (WHC) of T1 were higher than those of control (p<0.05), cooking loss of control was higher than T1. Water content, crude fat and ash were not significantly different, crude protein was higher in T1 compared with control (p<0.05). L*, a* and b* values of control were higher than those of T1 (p<0.05). TBARS values was higher in T1 (0.02 MA mg/1,000 g) than control (0.19 MA mg/1,000 g) (p<0.05).

• Food Science of Animal Resources
• /
• v.21 no.1
• /
• pp.47-55
• /
• 2001

This experiment was conducted to investigate the effects of marbling and maturity on physicochemical properties of Hanwoo meat during cold storage. A total of 18 carcasses were collected by marbling and maturity score at the commercial slaughter house. Loins of carcasses were selected and moved to laboratory and used to measure physico-chemical characteristics during 7 weeks storage at $0^{\circ}C$. The pH of samples was tended to be increased until 3 weeks storage. The water holding capacity of samples was not affected by marbling and maturity score. Lightness value of all samples was not changed, whereas redness value of high marbling samples was significantly(p<0.05) higher than that of low marbling samples. Purge loss of high marbling samples was significantly(p<0.05) lower than that of low marbling samples. These results indicate that high marbling and low maturity has better meat quality than low marbling and high maturity in Hanwoo.

• Food Science of Animal Resources
• /
• v.26 no.2
• /
• pp.218-222
• /
• 2006

This study was conducted to determine the effect of L. casei KCTC 3109 on physico-chemical characteristics and TBARS values of fermented pork meat. Each pork meat were allotted to two treatments ; Control (0%), $T_1$ (supplemented with L. casei KCTC 3109 10%). The pH tenderness and water holding capacity (WHC) of $T_1$ were higher than those of control (p<0.05), cooking loss of control was higher than $T_1$. Water content, crude Int and ash were not significantly different crude protein was higher in $T_1$ compared with control (p<0.05). $L^*,\;a^*$ and $b^*$ values of control were higher than those of $T_1$ (p<0.05). TBARS values was higher in $T_1$(0.02 MA mg/1,000 g) than control (0.19 MA mg/1,000g) (P<0.05).

• Korean Journal of Poultry Science
• /
• v.22 no.4
• /
• pp.223-223
• /
• 1995

A study was conducted to compare the quality characteristics among commercial broiler, Wangchoo (imported dual purpose breed) and Korean native chicken(KNC). Thigh and breast meat of the broiler(7-wk old), Wangchoo(15-wk old), and Korean native chicken(15-wk old) stored for 24 h at 5t were used to analyze chemical composition, physico-chemical characteristics, textural traits and sensory evaluation test. Crude fat and moisture contents in broiler meat and crude protein content in KNC were significantly(P<.05) higher than those in the other breeds regardless of parts of the body. Total collagen content in broiler meat was significantly higher than those of the other breeds, however, the heat-soluble and the acid-soluble collagen content in Wangchoo were significantly lower than those of the other breeds. Water-holding capacities of KNC in breast meat, and of broiler in leg meat were significantly higher than that of the other breeds, while the results of the water-holding capacity and the cooking loss were reversed. Myofibrillar fragmentation index in broiler meat was significantly higher than that in the other breeds regardless of body parts. Hardness, elasticity and cohesiveness in Wangchoo were significantly higher than those in the other breeds. The prominent fatty acids were oleic, palmitic and linoleic acids and run up to 79.03~83.82 %, regardless of breeds and parts. The sensory evaluation score of tenderness, taste and preference in Wangchoo were lower compared to the broiler and KNC, however, they were not significantly different between broiler and KNC. In conclusion, the quality characteristics of KNC were excellent compared to Wangchoo.

• Korean Journal of Poultry Science
• /
• v.30 no.3
• /
• pp.211-217
• /
• 2003

A study was conducted to investigate the fattening performance, physico-chemical properties of breast meat, vaccine titers in cross bred meat type hybrid chicks fed organic sulfur. Total three hundred and sixty chicks of eight weeks old were replaced in individual cage from 8 to 10 weeks old. Four levels of organic sulfur (0, 1.0, 2.0, 4.0%) containing 45% sulfur were added into basal diet containing CP 19% and ME 2,950 kcal/kg. Weight gain, feed intake, fred conversion were weekly measured. The proximate composition, physico-chemical properties of breast meat, vaccine titer and sensory characteristics were examined at the end of experiment. Weight gain, feed intake and feed conversion of birds fed organic sulfur were not statistically different with control. There were no significant difference in feed intake and feed conversion. However, abdominal fat(%) of birds fed organic sulfur tended to increase compared with control. Crude fat of breast meat decreased significantly in organic sulfur treatments(P<0.05). The red color of breast meat seemed to increase but was not statistically different among the treatments. Cooking loss showed decrements significantly in organic sulfur treatments(P<0.05). Mechanical Hardness, cohesiveness and springiness were prone to be high and gumminess greatly high in breast meat of birds fed organic sulfur addition compared with control. Juiciness tended to increase and greasiness decreased(P<0.05) in organic sulfur treatments by the sensory evaluation. The overall acceptability of the breast meat was the highest at 2.0% organic sulfur added chicks(P<0.01). There were no different blood cholesterol, AST, ALT and BUN.

• Journal of the Korean Society of Food Culture
• /
• v.36 no.1
• /
• pp.76-83
• /
• 2021

This study investigated the effect of the addition of various levels of pig head meat (HM) as a substitute for rear leg meat (RLM) on the physico-chemical quality characteristics of non-emulsified, smoked, and cooked sausage during refrigerated storage. Sausages were prepared in four variations according to the proportion (0%, 10%, 20%, or 30%) of HM added and maintained at 4℃. Quality measurements were taken for 28 days. The sausages added with the addition of 20% and 30% HM had significantly (p<0.05) higher moisture and lower protein content compared to those without the addition of HM. The pH value during the storage period was higher (p<0.05) in the sausages to which the HM had been added than in those without HM. The sausages with 30% HM showed the lowest (p<0.05) L⁎ and b⁎ values and the highest (p<0.05) a⁎ value during the storage period. The 2-thiobarbituric acid reactive substances (TBARS) content, hardness, cohesiveness, springiness, gumminess, and chewiness of the sausages showed no significant variations with the addition of various levels of HM. These data suggest that RLM could be substituted with 30% HM because it does not negatively affect the quality of the non-emulsified sausage. However, a further study on sausages made with 100% HM instead of RLM may be needed to improve its utilization.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2001.06a
• /
• pp.87-87
• /
• 2001