• Journal of Life Science
• /
• v.17 no.2 s.82
• /
• pp.260-265
• /
• 2007

This study was carried out to investigate the effect of Electron Beam irradiation on physico-chemical characteristics of Hanwoo meat. A total of sir beef carcasses $(280{\sim}300\;kg)$ that were quality grade $1^+$(marbling score No. 7, meat color No. 4, maturity No. 1, texture No. 1) was purchased at the commercial slaughter house. The carcasses were transported and washed using high pressure water, and pasteurized with 50% ethyl alcohol in the laboratory. After the carcasses were deboned and trimmed, loin and round were taken out to make steak (1.5 cm thickness) or patty respectively. Samples were wrap or vacuum packaged and irradiated with 0, 3, 4.5, 6 and 7.5 kGy using electron-beam accelerator. Irradiated samples were used to measure pH, moisture, crude protein, crude fat, and meat color. There was no significant (p>0.05) difference in pH between vacuum packaged (VP) and wrap packaged (WP) treatment, and the pH was not changed by electron-beam irradiation levels. Both control and irradiated treatments of steak showed higher tendency in moisture content. In crude protein content, control was higher than irradiated treatment in steak, but there were no difference in patty. Lightness ($L^{\ast}$) of meat color has no difference between irradiated and non-irradiated treatment (p>0.05). The value of redness and Yellowness of meat was dropped by increasing irradiation (p<0.05), but there was no difference between control and 3 kGy treatment (p<0.05).

• Asian-Australasian Journal of Animal Sciences
• /
• v.26 no.12
• /
• pp.1762-1772
• /
• 2013

The objective of the current study was to determine the effect of pre-slaughter stress, season and breed on the activity of plasma creatine kinase (CK) and the quality of mutton. One hundred and seventy-three (173) castrated sheep from Dormer (DM), South African Mutton Merino (SAMM), Dorper (DP) and Blackhead Persian (BP) sheep breeds were used in the study. The animals were grouped according to age-groups as follows: Group 1 (6 to 8 months), Group 2 (9 to 12 months) and Group 3 (13 to 16 months). Blood samples were collected during exsanguinations using disposable vacutainer tubes for CK analysis. Representative samples of the Muscularis longissimuss thoracis et. lumborum (LTL) were collected from 84 castrated sheep, of different breeds (28 per breed) 24 h after slaughter. The following physico-chemical characteristics of mutton were determined; meat pH ($pH_{24}$), color ($L^*$, $a^*$ and $b^*$), thawing and cooking losses and Warner Braztler Shear Force (WBSF). The activity of plasma CK was significantly higher (p<0.001) in summer ($1,026.3{\pm}105.06$) and lower in winter ($723.3{\pm}77.75$). There were higher values for $L^*$ ($33.7{\pm}0.94$), $b^*$ ($11.5{\pm}0.48$) and WBSF ($29.5{\pm}1.46$) in summer season than in winter season; $L^*$ ($29.4{\pm}0.64$), $b^*$ ($10.2{\pm}0.33$) and WBSF ($21.2{\pm}0.99$). The activity of plasma CK was influenced by the type of breed with Dormer having the highest (p>0.001) levels ($1,358.6{\pm}191.08$) of CK. South African Mutton Merino had higher values for $pH_{24}$ ($5.9{\pm}0.06$), $L^*$ ($34.2{\pm}0.97$), $b^*$ ($12.2{\pm}0.50$) and WBSF ($26.8{\pm}1.51$) and Blackhead Persian had higher values ($35.5{\pm}2.17$) for cooking loss (CL%) than the other breeds. Computed Principal Component Analyses (PCA) on the activity of plasma CK and physico-chemical characteristics of mutton revealed no correlations between these variables. However, positive correlations were observed between $pH_{24}$, $L^*$, $a^*$, $b^*$, CL% and WBSF. Relationships between pre-slaughter stress, CK activity and physico-chemical characteristics of mutton were also observed. It was therefore concluded that although mutton quality and creatine kinase were not related, pre-slaughter stress, season and breed affected the activity of creatine kinase and mutton quality.

• Food Science of Animal Resources
• /
• v.27 no.2
• /
• pp.137-141
• /
• 2007

This study was conducted to investigate the proximate composition and physico-chemical characteristics of Berkshire pork by gender. A total of 40 pigs(60 kg) were divided into 2 groups(gilt and barrow) and raised to 110 kg of live weight. pigs were conventionally slaughtered, and then chilled overnight. Pork loin(longissimus dorsi) muscle was removed from each left side and meat qualities were evaluated. The proximate composition was no different between genders, and the pH was higher iii the barrow group(p<0.05). The water holding capacity, cooking loss, shear force, and cholesterol content were no different between genders. With regard to meat color, the $L^*$ value was higher in the barrow group(p<0.05), but the $a^*\;and\;b^*$ values were no different between genders. The fat color was also no different between genders. The texture properties, brittleness, hardness, and gumminess of the gilt group were higher than those of barrow group(p<0.05), but cohesiveness, springiness, and chewiness were no different. In conclusion, the pH and $L^*$ values of the barrow group were higher than those of gilt group, and tenderness was higher in the barrow group.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.15 no.1
• /
• pp.127-136
• /
• 2004

This study was conducted to investigate the changes in physico-chemical characteristics of beef tenderloin steak by oven roasting at different internal temperatures. 1. Cooking time required for the internal temperatures of 60, 70 and $80^{\circ}$ of steaks were 15min, 23min and 28min, respectively, and standing time of cooked beef steaks were 10.5min at $60^{\circ}$, 9.4min at $70^{\circ}$ and 8.5min at $80^{\circ}$, respectively. 2. Total losses and evaporation losses were larges in cooked steaks at $60^{\circ}$ and $70^{\circ}$ than that of $80^{\circ}$ cooking. Total losses were 14.5% by cooking at $60^{\circ}$, 23.3% at $0^{\circ}$ and 26.6% at $80^{\circ}$ respectively. As internal temperature of meat was increased, moisture and fats content was decreased and protein content of meat was not changed.

• Food Science of Animal Resources
• /
• v.33 no.3
• /
• pp.348-355
• /
• 2013

The purpose of this study was to investage the effects of dietary bamboo charcoal on the carcass characteristics and meat quality of fattening pigs. Fifty four crossed pigs of $61.0{\pm}1.0$ kg body weight (BW) were grouped and housed in 6 animals (3 barrows and 3 gilts) per pen and 3 replications per treatment. The basal diet (C) was supplied with 0.3% bamboo charcoal as treatment 1 (T1) and 0.6 % as treatment 2 (T2). The pigs were fed that experimental diet for 42 days, thereafter 10 longissimus dorsi (LD) per treatment were randomly collected at the time the pigs reached an average weight of $110.0{\pm}5.0$ kg. The carcass weight, backfat thickness, and the carcass grade were better (p<0.05) in the pigs fed bamboo charcoal than in C. The crude fat concentration of LD was higher (p<0.05) in T1 than in C. While the composition of stearic acid and arachidonic acid was lower (p<0.05) in treatments than in C, the composition of oleic acid and linoleic acid of treatments was higher (p<0.05) than C. The physico-chemical characteristics, such as meat color and amino acid composition of LD were not affected (p>0.05) by the supplemented bamboo charcoal. In conclusion, dietary supplementation with bamboo charcoal improved the carcass grade and fatty acids composition of pork meat from fattening pigs, where the composition of unsaturated fatty acids was increased, but that of saturated fatty acids was decreased.

• Preventive Nutrition and Food Science
• /
• v.3 no.1
• /
• pp.1-9
• /
• 1998

Studies were performed to 1) investigate if ferric iron bound in complex with iron-solubilizing meat components is absorbable, 2) compare the relative iron-solubilizing capaicty of meats, and 3) investigate the physicochemical and compositional characteristics if meat meat has iron-solubilizing components . Iron-solubilizing components of beef were isolate from pH 2 HCL homogenates into dialysis bags(MWCO of 6-8K). Radiolabelled iron complexes were then generated using ferric iron and the isolated low-molecular-weight components(ILC) from undigested beef or ascrobate. The bioavailabilities of radioiron in these complexes or as ferric iron were measured as radioiron absorption into the blood one hour after injection into ligated duodenal lops of rats. Iron absorptions were ferrous -ascorbate complexes(18.8$\pm$2.2%)> ferric-ILC complexes(4.9$\pm$0.6%)>ferric iron (23.2$\pm$0.3%)(p<0.05). ILC from 0.1g of beef, pork, chicken, fish , or egg white were added to 400$\mu$g ferric iron in pH 2 HCL, the pH raised to 7,2, and soluble iron determined in the supernatant after centrifugation at 2,500g for 10 min. Iron solubilizing capabilities of ILC were pork (99.9$\pm$0.1%)>beef(93.6$\pm$3.5%)> chicken (75.8$\pm$1.8%) > fish(64.6%$\pm$3.6%)>egg white(50.9$\pm$0.9%)(p<0.05). The compositional and physico-chemical characteristics of the ILC from the above dietary protein sources were investigated.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.4
• /
• pp.668-674
• /
• 1998

Physico-chemical qualities of pyunyuk depending on the cooking time were evaluated to produce high quality and to reduce labor and processing time. Pork headmeat divided into two parts was cooked for 1~4hrs, trimmed and pressed with 110kg/$\textrm{cm}^2$(gauge pressure) for 3.5hrs at 1$0^{\circ}C$. The contents of general nutrients, yield, texture, color, fatty acid composition, gel structure, and sensory evaluation were observed. Deboning time was very dependent on cooking time. Optimum cooking time observed in this study was 2~2.5hrs for efficiency of deboning and yield. Excess cooking time resulted in low yield and working efficiency. Yield variation depending on the cooking time was 14.3~26.0% and it was reduced by increasing the cooking time. The content of moisture was 53.5~54.8% which was not significantly different by cooking time. The content of crude fat was 14.2~26.0% which was decreased by increasing the cooking time. The contents of crude protein(21.1~26.3%) and mineral(1.4~2.7%) were increased by increasing the cooking time. The color of pyunyuk was significantly different by cooking time(p<0.05). In the texture, hardness and chewiness of the pyunyuk cooked for 2hrs were significantly higher than others processed in this study(p<0.05). However cohesiveness and springiness were not different among pyunyuks. With sensory evaluation, hardness was similar among the pyunyuks cooked over 2hrs. The pyunyuk cooked for 1hr showed higher value in juiciness than the pyunyuk cooked for 3~4hrs(p<0.05). The % of saturated fatty acids was decreased by increasing the cooking time, and gel structure of pyunyuk cooked for 2hrs was the most compact among treaments. In conclusion, 2hrs was proper as a cooking time concerned with working efficiency and physico-chemical quality of pyunpyk.

• Food Science of Animal Resources
• /
• v.23 no.1
• /
• pp.16-20
• /
• 2003

This study was conducted to investigate the effect of dietary mugwort powder on the physico-chemical characteristics of pork. Pig was randomly selected based on three dietary treatments: 1) control(commercial feed) 2) T1(commercial feed supplemented with 1% mugwort powder) and 3) T2(commercial feed with 3% mugwort powder). They were fed with the experimental diets for 30 days and slaughtered. Meat samples were wrap packaged and stored at 4${\pm}$1$^{\circ}C$ In the proximate composition, crude fat was slightly low in the T1 and T2(p<0.05). The pH and TBARS of the control were higher than those of the treatment groups(T1, T2). The pH, TBARS, VBN and WHC of all treatments significantly increased during storage period at 4 ${\pm}$ 1$^{\circ}C$(p<0.05). Oleic acid, palmitic acid, linoleic acid and stearic acid were major fatty acids in pork Linoleic acid and linolenic acid contents were higher in treatment groups than in the control.

• Food Science of Animal Resources
• /
• v.25 no.3
• /
• pp.277-284
• /
• 2005

Press ham were manufactured to investigate the effects of ginseng powder on quality characteristics of press ham. Each treatments added pork loin basis with ginseng powder(0, 0.5, 1.0, 1.5 and $2.0\%$) were stored until 28 days at $4^{\circ}C$. The changes in physico-chemical properties, texture and chemical composition of each treatments were measured during 1, 7, 14, 21 and 28 days at $4^{\circ}C$. There was a not significantly difference in chemical composition between control and ginseng treatment groups. pH value of ginseng treatment groups were decreased significantly than those of control(p<0.05). pH of control and ginseng treatments were increased significantly as the storage period passed(p<0.05). Meat color(CIE $L^{\ast},\;b^{\ast}$) of ginseng treatment groups were increased significantly than that of control(p<0.05). Meat color(CIE $a^{\ast}$) of ginseng treatment groups were decreased significantly than those of control(p<0.05). It was not clearly changed by the passage of storage time. There was a not significantly difference in texture between control and ginseng treatment groups. It was not clearly changed by the passage of storage time. Summing up the a forementioned result, press ham manufacturing with ginseng powder was not affected in physico-chemical properties and texture characteristics. Also, it may be assumed that the high quality press ham can be manufactured with saponin accumulation.

• Journal of the East Asian Society of Dietary Life
• /
• v.10 no.3
• /
• pp.222-228
• /
• 2000

The experiment was conducted to investigate the physico-chemical characteristics of vacuum and aerobically packed meat from Elk deer weighing 170 $\pm$ 10kg of 28 to 30 months old, chilled at 4$^{\circ}C$for 10days. The moisture content, crude protein, crude fat and crude ash in deer loin were 74.46%, 22.11%, 1.27% and 1.13%: the leg parts had 75.47%, 22.68%, 1.58% and 1.27%, respectively. The decrease in moisture content was greater in aerobic packaging than in vacuum packaging. The lysine content of loin and leg parts were 2,380mg% and 2,270mg% and the glutamate content of loin and leg parts were 4,145mg% and 3,987.5mg% respectively. On the whole, the loin contained more amino acids than leg part. Of the mineral contents, phosphorus, potassium and sodium were present in large amounts and mineral content was decreased with longer chilling period. The leg parts contained more potassium, sodium, phosphorus, zinc, magnesium and calcium than loin parts. In conclusion, vacuum packaging is considered more advantageous in preventing meat color change and microbial deterioration for consumers interest.