• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.362-366
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• 2008

This study was carried to investigate effects of gamma irradiation on the moisture, crude protein, crude lipid, 2-thiobarbituric acid (TBA) values, color stability, texture, and sensory properties of restructured pork jerky. Restructured pork jerky was irradiated at dose levels of 0, 3, 5, 7 and 10 kGy with a use Co-60 source. There were no significant differences in the moisture, crude protein, crude lipid contents, and TBA values. However, as doses of gamma irradiation increased, the redness (a-value) of restructure pork jerky increased whereas shear force of restructure pork jerky was decreased by gamma irradiation. Sensory evaluation showed that sensory scores were reduced by gamma irradiation. Therefore, gamma irradiation could be an effective means to improve color and texture of restructured pork jerky, but only with proper consideration for sensory quality.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.727-730
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• 2011

The effects of various NaCl levels (0, 0.3, and 0.6 M) and pH values (pH 5.0, 5.5, 6.0, and 6.5) on the emulsifying and gelling properties of pork myofibrillar protein (MP) were assessed. The emulsion stability index (ESI), emulsifying activity index (EAI), and creaming index were measured at a 1:20 ratio of MP to corn oil. The EAI and ESI of pork MP showed maximum values at pHs 6.0 and 6.5 and at 0.3 M NaCl, resulting in better emulsion properties. Additionally, the cooking yield (CY) and gel strength (GS) of emulsified MP gel were measured at an MP: corn oil ratio of 1: 2; GS increased with increasing levels of salt. At 0.6 M NaCl, GS decreased with decreasing pH from 5.5 to 6.5. GS and gelling properties were optimal at pH 5.5 in 0.6 M salt. The highest CY was observed at 0.6 M NaCl, regardless of the pH value. However, increasing pH increased CY at salt levels of 0 and 0.3 M. These results indicate that NaCl and pH profoundly affected the emulsified MP system. Future work will be conducted on the rheological properties of the pork emulsified system as affected by adding non-meat protein.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.8-13
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• 2016

This study investigated the effect of soy protein hydrolysates (SPH) prepared by varying subcritical media on the physicochemical properties of pork patties. For resource of SPH, two different soybean species (Glycine max Merr.) of Daewonkong (DWK) and Saedanbaek (SDB) were selected. SPH was prepared by subcritical processing at 190℃ and 25 MPa under three different of media (water, 20% ethanol and 50% ethanol). Solubility and free amino group content revealed that water was better to yield larger amount of SPH than ethanol/water mixtures, regardless of species. Molecular weight (Mw) distribution of SPH was also similar between two species, while slightly different Mw distribution was obtained by subcritical media. For pork patty application, 50% ethanol treatment showed clear red color comparing to control after 14 d of storage. In addition, ethanol treatment had better oxidative stability than control and water treatment based on thiobarbituric acid-reactive substances (TBARS) analysis. For eating quality, although 20% ethanol treatment in SDB showed slightly higher cooking loss than control, generally addition of SPH did not affect the water-binding properties and hardness of pork patties. Consequently, the present study indicated that 50% ethanol was the best subcritical media to produce SPH possessing antioxidant activity, and the SPH produced from DWK exhibited better antioxidant activity than that produced SDB.

• Journal of Applied Biological Chemistry
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• v.57 no.2
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• pp.171-174
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• 2014

$\small{L}$-Arginine was applied to processed pork sausages and evaluated as a substitute for commonly used inorganic polyphosphate. Processed pork sausage was prepared with an addition of 0.25, 0.5, and 1.0% (w/w) $\small{L}$-arginine. Quality characteristics of the processed pork sausages were than evaluated in terms of pH, moisture content, emulsion stability and textural properties. The pH of sausage increased with increasing $\small{L}$-arginine concentration. Moisture content of 0.25% $\small{L}$-arginine sausage, emulsion stability of 0.5% $\small{L}$-arginine sausage, and textural properties of 1.0% $\small{L}$-arginine sausage were similar to those of 0.5% polyphosphate sausage, respectively. In terms of sensory evaluation, taste and overall acceptability of 0.5% $\small{L}$-arginine sausage were slightly higher than those of 0.5% polyphosphate sausage and textural properties were reversed. According to sensory score and quality characteristics, $\small{L}$-arginine had a potential as a substitute for inorganic polyphosphate and the optimum concentration of $\small{L}$-arginine was around 0.5%.

• Food Science of Animal Resources
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• v.38 no.4
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• pp.718-726
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• 2018

The aim of this study was to evaluate the effects of pork and tuna levels on the quality characteristics of frankfurters and to establish a suitable percentage of added tuna. The levels of pork meat (PM) and yellow-fin tuna (YFT) in the test frankfurters were as follows: 100% PM (control), 90% PM+10% YFT (T1), 80% PM+20% YFT (T2), 70% PM+30% YFT (T3), 60% PM+40% YFT (T4), and 50% PM+50% YFT (T5). The pH of the frankfurter batters significantly decreased with increasing tuna levels, because the pH of the tuna is lower than that of the pork. The water holding capacity did not differ significantly in frankfurters containing up to 30% tuna, whereas that of the 40% tuna-containing frankfurter was significantly lower than the control. Cooking loss did not differ significantly. At up to 10% tuna, apparent viscosity did not differ significantly, whereas at 20% tuna, it was significantly lower than the control. Fat separation and total expressible fluid separation at up to 30% tuna did not differ from the control; however, when more than 30% was added, higher losses were observed. The hardness of frankfurters containing more than 40% tuna was lower than that of the control, but there was no significant difference in springiness. The overall acceptability of frankfurters manufactured with up to 30% tuna did not differ significantly from the control. These results suggest that the addition of 30% tuna does not affect the quality of frankfurters made from pork.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.1
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• pp.94-101
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• 2002

Two experiments were conducted to evaluate the feeding value of rancid rice bran in finishing pigs. In exp. 1, fresh (FRB), rancid (RRB), pelleted and extruded rice bran were used to determine stability and nutrient digestibility. The free fatty acid (FFA) values of FRB and RRB were 8.2 and 15.3%, respectively. Some of the FRB was pelleted ($70^{\circ}C$) or extruded ($110^{\circ}C$). In exp. 2, a total of 48 pigs ($Landrace{\times}Yorkshire{\times}Duroc$, $51.12{\times}0.5kg$) were employed for a 56-d feeding trial with 3 treatments: Control (defatted rice bran+animal fat), 20% FRB (8.2% FFA), and 20% RRB (15.6% FFA). There was a significant difference (p<0.05) in FFA% between raw and pelleted, and extruded rice bran on d 10 after storage. On d 30 the extruded rice bran showed lower (p<0.05) FFA% than the pelleted one. Dry matter digestibility was higher (p<0.05) in processed rice brans (pelleted or extruded) than raw rice bran (FRB or RRB). Energy and protein digestibilities in extruded rice bran were higher (p<0.05) than those in raw rice brans. The digestibilities of isoleucine, leucine and phenylalanine were lower (p<0.05) in RRB than FRB. Pigs fed diets containing FRB grew faster (p<0.05) and showed better feed conversion ratio (p<0.05) than those fed diets containing defatted rice bran or RRB. Carcass characteristics including dressing percentage and backfat thickness were not affected (p>0.05) by dietary treatments. With increasing storage time, the raw pork from RRB showed higher (p<0.05) thiobarbituric acid reactive substance (TBARS) and peroxide value (POV) than those from FRB when stored at $1^{\circ}C$ for 3 weeks. Cooked pork showed rapid increase in TBARS and POV as compared to raw pork regardless of rice bran rancidity. As the storage time passed, Lightness (L) was lower (p<0.05) in RRB than FRB. Redness (a) was higher (p<0.05) in control than rice bran groups when stored 2-3 weeks. However, there was no difference (p>0.05) in redness (a) between the two rice bran groups. In conclusion, feeding rancid rice bran gave negative effects on growth performance and pork quality in finishing pigs.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.34-39
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• 2009

The objective of this study was investigated to apply the fucoidan and laminarin extract from low-grade Undaria pinnatifida to real food product, a pork patty. Pork patties added with fucoidan and laminarin showed lower lipid oxidation and the inhibition against lipid oxidation was shown to be dependent on the irradiation doses. The Hunter color values of pork patty added with fucoidan increased significantly with an increase of irradiation dose. The hardness profiles of the patties with fucoidan and laminarin was decreased, but the amount of water in the patties was increased. Also, the combination of gamma irradiation and addition of fucoidan and laminarin was shown to be effective for the microbiological control. These results suggested that gamma irradiation and fucoidan and laminarin treatment showed the positive effect on microbial stability and quality of the pork patty.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.314-319
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• 2007

The aims of this work were to compare the effects of dehairing methods and sex on pork quality and cold storage stability. For this study, one half of40 pigs were dehaired by scalding in the same abattoir, and the other half by dehiding. Each treatment consisted of one half gilts and one half castrated male pigs. Meat quality traits were measured at 24 hr after slaughter, and thiobarbituric acid (TBA), metmyoglobin contents and total plate counts (TPC) were evaluated at 1, 7, 14 and 21 days of cold storage. The carcass weight and backfat thickness of pigs dehaired by scalding were significantly higher than those dehided (p<0.05). Compared to scalded carcasses, dehided carcasses had a lower longissimus dorsi muscle temperature (p<0.05). Furthermore, dehided carcasses had significantly lower drip loss than scalded carcasses (p<0.05). However, meat color parameters were not affected by the dehairing method. During cold storage, TBA values of scalded carcasses were slightly higher initially, whereas the dehided carcasses had higher TBA values at 21 days (p<0.05). The total plate counts (TPC) associated with scalding and dehiding treatment were not significantly different at any point during cold storage. The TPC exponentially increased in both scalded and dehided carcasses from 7 to 14 days of cold storage.

• Food Science of Animal Resources
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• v.41 no.1
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• pp.153-163
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• 2021

This study was conducted to examine the effects of starch noodles (dangmyeon; SNs) with different starch sources and porcine intestines (PIs) with different pH on the rehydration stability of Korean blood sausage (sundae). Mungbean SN3 and PI3 (pH 9.18) showed significantly higher values of 80.69%-91.67% and 79.66%-80.98%, respectively, regardless of the drying methods (hot air, vacuum and freeze drying) (p<0.05). A number of larger pores were observed only in the cross-section of the freeze dried SN and PI through SEM. SN2 (potato starch) and PI3 (pH 9.18) showed lower expansion (⁎ΔL 6.90 mm) and higher expansion ratio (⁎ΔL 26.29 mm), respectively, after rehydration of freeze dried sample (p<0.05). From the application of SN2 (potato starch) and PI (0.5%-2.0% Na-pyrophosphate) to freeze dried sundae manufacturing, higher rehydration stability of more than 91.5% was obtained. These results suggested that potato SN and treatment of PI with Na-pyrophosphate is useful for desirable rehydration stability of freeze dried sundae.

• Korean Journal of Veterinary Research
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• v.45 no.4
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• pp.527-536
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• 2005

The effects of dietary Gleditschia on fatty acid composition, lipid oxidation, and pork quality were investigated. Pigs (n=40) were fed a diet containing 0, 0.1, 0.2, 0.4, and 1% Gleditschia for 14 weeks and slaughtered at 110 kg average. The longissimus throracis et lumborum muscle was collected at 24 hr postmortem. Pork loin chops (3 cm thick) were packaged aerobically and stored at $4^{\circ}C$ for 7 days. Samples were analyzed for fatty acid composition, ultimate pH, thiobarbituric acid-reactive substance (TBARS), color ($L^*$, $a^*$, $b^*$), drip loss and water-holding capacity. There was no significant difference of moisture and crude fat percent in between treatment and control group, and the color stability of pork loin better in all treat groups was more improved during cold storage. The change of pH was significantly increased (p<0.05) in 0.2, 0.4, 1% treatment groups compare to the control group. Water-holding capacity of pig loins was significantly higher (p<0.05) in all treat groups than in control group; 0.2% treat group was the highest in the water holding capacity followed by 0.4, 1, and 0.1% treat groups. Less drip loss of pig loin was observed with samples from Gleditschia-fed pigs except 1% treat group. Unsaturated fatty acid were tend to be decreased and saturated fatty acid were tend to be increased in Gleditschia-treated group. Thiobarbituric acid-reactive substance value of control was significantly higher than that of the Gleditschia-fed group (p<0.05).