• Title/Summary/Keyword: Pork Loin Quality

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Analysis of vitamin B12 in fresh cuts of Korean pork for update of national standard food composition table (국가표준식품성분표 개정을 위한 국내산 돈육의 부위별 비타민 B12 함량 분석)

  • Mun, Geum-Ju;Song, Wonju;Park, Sun-Hye;Jeong, Beom-Gyun;Jung, Gil-Rak;Choi, Kap Seong;Kim, Jin-Hyoung;Choi, Youngmin;Chun, Jiyeon
    • Food Science and Preservation
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    • v.24 no.7
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    • pp.983-991
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    • 2017
  • This study was performed to update the National Standard Food Composition Table (NSFCT) published by Korea Rural Development Administration, especially focusing on vitamin $B_{12}$ for Korean pork. Total 7 primal and 22 retail fresh cuts of Korean pork were analyzed for vitamin $B_{12}$ and the applied immunoaffinity-HPLC was validated. Vitamin $B_{12}$ assay by immunoaffinity-HPLC obtained recoveries over 95% and coefficient variations of precision below about 10%, which met the limits required for validation acceptance. Limits of detection and quantification of immunoaffinity-HPLC were 0.01 and $0.33{\mu}g/100g$, respectively. Quality control chart showed that analysis performance was excellent during the entire of study. Vitamin $B_{12}$ contents of pork cuts significantly varied depending the types of primal and its retail cuts (p<0.05). Belly, Boston butt, rib cuts showed relatively high vitamin $B_{12}$ contents compared to other primal cuts. Vitamin $B_{12}$ content of pork retail cuts were also significantly different within the same primal cuts (p<0.05). Among 22 retail cuts, the highest vitamin $B_{12}$ was observed in Tosisal in belly primal part ($0.98{\mu}g/100g$) while both Aldeungsimsal in loin and Hongdukkaesal in hide leg were the lowest by $0.33{\mu}g/100g$. This study provides reliable vitamin $B_{12}$ data for the Korean pork fresh cuts through standard sampling, method validation and analytical quality control, which would be used for update of Korean NSFCT.

Quality Characteristics of Press Ham Containing Ginseng Powder (인삼분말이 함유된 프레스햄 품질특성)

  • 이정일
    • Journal of Animal Science and Technology
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    • v.48 no.3
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    • pp.425-434
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    • 2006
  • Press ham were manufactured to investigate the effects of ginseng powder on quality characteristics of press ham. Each treatment added pork loin basis with Ginseng powder(0, 0.5, 1.0, 1.5 and 2.0%) were stored until 28 days at 4℃. The changes in shear force value, thiobarbituric acid reactive substances (TBARS), fatty acid composition and sensory evaluation of each treatment were measured until 28 days at 4℃. Shear force value was not significantly different between the control and ginseng treatment groups. The value for all treatments were decreased significantly by the passage of storage time (P<0.05). Remarkable differences were found in sensory properties(color, flavor and acceptability) among control and ginseng treatment groups. This was not clearly changed by the passage of storage time. Ginseng treatment groups showed significantly (p<0.05) lower TBARS value than the control. TBARS value was increased significantly during storage in all treatments. Fatty acid composition did not significantly differ between the control and ginseng treatment groups. Summing up the a forementioned results, press ham manufacturing with ginseng powder was not affected in shear force value, sensory evaluation, TBARS and fatty acid composition. Also, it may be assumed that the high quality press ham can be manufactured with the extend of storage period and saponin accumulation.

Effect of Vitamin E Supplementation in Diets on Pork Quality (사료내 비타민 E의 추가급여가 돈육질에 미치는 영향)

  • 홍종욱;김인호;강종옥;홍의철;이상환;권오석;한영종
    • Food Science of Animal Resources
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    • v.21 no.4
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    • pp.344-348
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    • 2001
  • This study was carried out to examine the effect of vitamin E additive supplements on the meat quality of finishing pigs. Two treatments were provided as commercial diet and commercial diet +vitamin E 200 IU. Dressing percent and carcass length were not different between treatments. Longissimus muscle color and longissimus muscle firmness were a significant differences between two treatments(P<0.05). However, longissimus muscle marbling. longissimus muscle loin area and back fat thickness were not significantly differences. Water holding capacity was increased along the level supplement of vitamin E increased(P<0.05). However. there were not differences on shear force, thawing loss, and cooking loss between treatments. L*, a*, b* and TBARS value were not different between treatments. In conclusion. longissimus muscle color and water holding capacity were affected by vitamin E supplement.

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Effects of Practical Variations in Fasting, Stress and Chilling Regime on Post-slaughter Metabolic Rate and Meat Quality of Pork Loin (절식, 스트레스 및 냉각속도가 돼지도체의 사후 대사속도와 등심근의 육질에 미치는 영향)

  • Hwang, I.H.;Park, B.Y.;Cho, S.H.;Kim, J.H.;Lee, J.M.
    • Journal of Animal Science and Technology
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    • v.46 no.1
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    • pp.97-106
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    • 2004
  • The study was conducted to investigate the effects of practical variations in feed restriction, pre-slaughter handing and chilling regime on pork quality during ageing. A total of twenty male landraces were allocated into three treatments(i.e., pre-slaughter feeding, stress and chilling regime) in a factorial arrangement. pH, temperature, free calcium ions, WB-shear force, sarcomere length, cooking loss, drip loss and objective color were determined during rigor development and/or 1, 3, 7 d postmortem. Pre-slaughter chasing stress for approximately 15 min had no effects on pH/temperature profile and objective meat quality. There was an interaction(P < 0.05) between the fasting treatment and chi1ling regime for muscle temperature at pH 6.2. Sarcomere length indicated that the current experiment conditions did not induce muscle shortening, with 1.7 to 1.8 ${\mu}m$, in spite of a significant effect of the fasting treatment (P<0.01). Pigs fed until the morning of slaughter showed a low WB-shear force(P < 0.05) until 3 d at I "C. The treatment also resulted in a higher Hunter L* and a*(P < 0.05) at 24 h and 7 d. Fasted pigs showed a significantly(P < 0.05) reduced cooking loss. The current results indicated that feeding upon the morning of slaughter became detrimental on meat color and the negative effect on cooking loss were linearly elevated with increased ageing time. On the other hand, WB-shear force did not distinguishable after 3 d. Collectively, it appeared that feed restriction from a day before slaughter could produce more a desirable meat quality at the time of consuming. However, the limited effect of animal handling and chilling rate on meat quality is not necessarily to extend to that these do not affect pork quality, as that largely depends on experimental design.

Physico-chemical Characteristics of Seasoned Pork Prepared with Medicinal Plant Extracts During Storage (한약재 추출물을 첨가한 양념 돈육의 저장 중 이화학적 특성)

  • Cho, Hee-Sook;Shin, Jung-Hye;Choi, Duk-Ju;Lee, Soo-Jung;Kang, Min-Jung;Sung, Nak-Ju
    • Journal of Life Science
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    • v.18 no.1
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    • pp.38-45
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    • 2008
  • The seasoned pork loin manufactured using with seasoning sauce that were prepared with 3 different composites of medicinal plant extracts ($T-1{\sim}3$). The the quality characteristics were investigated during storage at $4^{\circ}C$ for 15 days. Sensory evaluation was higher in medicinal plant extracts added seasoning pork, in particular, significantly highest in group T-1. Lightness ($L^*$) value tended to decrease with increasing storage days, redness ($a^*$) was significantly higher in the medicinal plant composites added groups (T-1, 2 and 3) than control, yellowness ($b^*$) had no significant difference among three groups added medicinal paint composites. In hardness test, raw pork (control) was lower than seasoned pork groups, but tended to increase by added medicinal plant composites. Cooking loss increased with increasing storage period, but there was no significant difference between the seasoned pork groups ($T-0{\sim}3$). The changes of pH showed lower in control than seasoned pork groups ($T-0{\sim}3$) added seasoning sauce. Moisture content decreased with increasing storage period. VBN content increased during storage. After storage for 15 days, it was significantly higher in the order of T-3 >> T-0 > T-2 > T-1.

Photomultiplier Tube Emission of Protein and fat specimens from the sirloin of a Chitosan-fed pig Comparison of meat quality (광전자증폭관에 의한 키토산 첨가 사료를 사용한 양돈 생체조직에서의 육질 품질 비교 측정)

  • Min, Je-Ho;Yoo, Jong-Su;Cheun, Byeung-Soo
    • The Journal of the Korea institute of electronic communication sciences
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    • v.9 no.3
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    • pp.323-328
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    • 2014
  • Effect of chitosan with sirloin specimens from chitosan-fed and normal-fed pig. The specimens were observed by a optical microscope and their biophoton was measured by a photomultiplier(PMT)tube. Results of experiments showed that specimens of the chitosan-fed pig had lower biophoton rate than that of the normal-fed pig. As a result of the organization were also shown pictures Chitosan as a pork loin tissue and fat in the flesh less delicate and compactness is found that tastes good. Thus by PMT fleshy tissue biochemical measurements to measure the change of state to be one of the new method is to be expected.

Carcass Characteristics and Qualitative Attributes of Pork from Immunocastrated Animals

  • Caldara, Fabiana Ribeiro;Moi, Marta;Santos, Luan Sousa Dos;Paz, Ibiara Correia De Lima Almeida;Garcia, Rodrigo Garofallo;Naas, Irenilza De Alencar;Fernandes, Alexandre Rodrigo Mendes
    • Asian-Australasian Journal of Animal Sciences
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    • v.26 no.11
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    • pp.1630-1636
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    • 2013
  • An investigation was carried out to assess the carcass characteristics and meat quality aspects of immunocastrated male pigs of medium genetic potential for lean meat deposition in carcass (53 to 55%). When the crossbred Large White x Landrace pigs (n = 45) were 70 days old, they were distributed in a totally randomized design in three treatments (castrated males, females and immunocastrated males) with three replicates of five animals. The pigs were slaughtered when they were 140 days old. Carcass temperature and pH were recorded twice, at 45 min and 24 h after slaughter. The carcasses were evaluated for hot and cold carcass yield, commercial cuts yield, length and depth, back fat thickness, loin eye area and lean meat percentage. The Longissimus dorsi muscle was extracted for analysis of color ($L^*$, $a^*$, $b^*$), exudate loss, cooking loss and centesimal and sensorial analysis of the meat. There were no significant differences for the evaluated parameters between castrated males, immunocastrated males and females, except for backfat thickness between the 7th and 8th thoracic vertebra and the point P2 (lower for immunocastrated males) and carcass temperature at 45 min post slaughter (higher in immunocastrated males), however, this did not interfer with the rate of pH decrease post mortem and the meat quality. The results from this research did not indicate a benefit of immunocastration on carcass characteristics of pigs of medium genetic potential for lean meat deposition in carcass, when compared to surgical castration.

Evaluation of Fermented Food Wastes (FFW) as Feedstuffs on Meat Quality in Growing-Finishing Pigs

  • Jung, Woo-J.;Kim, Tae-H.;Lim, Kye-T.;Kim, Kwang-H.;Lee, Sung-D.;Chin, Koo-B.
    • Food Science of Animal Resources
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    • v.24 no.3
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    • pp.216-220
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    • 2004
  • To investigate the effect of feeding the fermented food wastes (FFW) on meat quality, twenty pigs produced from four treatments with different mixing rates of FFW [100% concentrate (control), 25% replacement with FFW (25% FFW), 50% replacement with FFW (50% FFW) and 100% fermented food wastes (100% FFW)] were slaughtered. Carcass characteristics were differentiated if FFW replacement rate was higher than 50%. The proximate compositions of hams and loins in control pigs were not different from (p>0.05) those of the FFW replacements, regardless of mixing rate of FFW replacement. Drip loss of pork loin increased (p<0.05) with increased rate of FFW replacement. Hunter color values were affected (p<0.05) by the FFW replacement and storage time, while not significantly changed (p>0.05) when replaced with lower than 25% FFW. With replacing more than 50% FFW, redness values tended to be decreased, while yellowness values increased. Aerobic plate counts (APC) were rapidly increased 12 d for the control and 8 d for FFW replacement, and microbial stability seemed to be lowered when the rate of FFW replacement rate was more than 50%. These results indicated that the replacement of concentrate diets with FFW was still nutritious feedstuffs for pig diet, however, no more than 50% FFW replacement was recommended to have similar effect to those with the control (100% concentrate).

Effects of Floor Type and Increasing Market Weight on Performance and Pork Quality of Finishing Pigs (돈방바닥과 출하체중 증가가 비육돈의 생산효율과 돈육품질에 미치는 영향)

  • Kim D. H.;Kang J. D.;Ha D. M.
    • Journal of Animal Environmental Science
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    • v.11 no.3
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    • pp.153-160
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    • 2005
  • This study was conducted to determine the effect of floor type of finishing building and increasing market weight of finishing Pigs on Performance, carcass traits and pork quality. Four hundred and forty-four finishing pigs were confined and administered with different floor type(concrete slat and bedded with sawdust) and increasing market weight(110kg to 130kg) of finishing building. The result obtained from this study were summarized as follows; 1. There was no significant difference between the floor type of finishing building in the body weight gain, feed intake and gain per feed. And also increasing market weight of finishing pigs was not affected the performance of finishing pigs. 2. Increasing market weight of finishing pigs affect the carcass yield. The market weight at 130kg showed more amount of each cut of carcass, especially the belly portion was higher, but backfat thickness was not different. 3. Carcass traits did not show any significant difference due to the difference of market weight of finishing pig and floor type of finishing building. 4. There was no significant difference in the chemical compositions and meat color of pork loin between the floor type of finishing building and increasing market weight of finishing pigs.

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Effect of Feeding Probiotics on Quality Properties of Pork (생균제 급여가 돈육의 품질 특성에 미치는 영향)

  • Jin Sang-Keun;Kim Il-Suk;Song Young-Min;Ha Ji-Hee;Park Ki-Hun;Lee Jeong-Ill;Lee Jae-Ryong;Lee Chang-Woo
    • Food Science of Animal Resources
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    • v.26 no.1
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    • pp.49-57
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    • 2006
  • A total of 120 pigs were used to investigate the effect of feeding probiotics on quality properties of pork. About 6 kg pigs were randomly alloted into one or three experimental diet groups (C: commercial diet feed; T1: 0.1% KBC1121 feed; T2: 0.1% YC2000+0.1% KBC1121 feed). Pigs were slaughtered at approximately 110 kg live weight and chemical composition and physico-chemical characteristics were measured in pork loin. Moisture, crude protein and crude ash were not differences among the treatments. However, crude fat content of T2 was significantly higher than that of other treatments. All of dietary probiotic groups showed significantly higher pH than control. WHC was significantly higher in T1 than other treatments. Cooking loss, shear force value and cholesterol content were not differences among the treatments. In meat color, $L^*$ value was not difference among the treatments, but $a^*\;and\;b^*$ value were lower in T1 than other treatments. In textrure properties of cooked meat, brittleness, hardness, gumminess and chewiness value were significantly higher in T1 than other treatments. Sensory evaluation was not difference among the treatments. The myristic, stearic and oleic acid content of T2 were significantly higher than those of other treatments. Whereas linoleic acid was significantly lower than other treatments. Unsaturated fatty acid (UFA) was significantly higher in T1 than T2. Essential fatty acid (EFA) and EFA/UFA were higher in the order of T1 > C > T2. In amino acid composition, total and essential amino acid, aspartic acid, threonine, serine, glutamic acid, valine, isoleucine, leucine and lysine level were lower in T2 than other treatments.