• Journal of Biosystems Engineering
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• 제39권3호
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• pp.174-183
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• 2014

Purpose: A robust, efficient auto-grading computer vision system for meat carcasses is in high demand by researchers all over the world. In this paper, we discuss our study, in which we developed a system to speed up line processing and provide reliable results for pork grading, comparing the results of our algorithms with visual human subjectivity measurements. Methods: We differentiated fat and lean using an entropic correlation algorithm. We also developed a self-designed robust segmentation algorithm that successfully segmented several porkcut samples; this algorithm can help to eliminate the current issues associated with autothresholding. Results: In this study, we carefully considered the key step of autoextracting lean tissue. We introduced a self-proposed scheme and implemented it in over 200 pork-cut samples. The accuracy and computation time were acceptable, showing excellent potential for use in online commercial systems. Conclusions: This paper summarizes the main results reported in recent application studies, which include modifying and smoothing the lean area of pork-cut sections of commercial fresh pork by human experts for an auto-grading process. The developed algorithms were implemented in a prototype mobile processing unit, which can be implemented at the pork processing site.

• Journal of Animal Science and Technology
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• 제47권2호
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• pp.271-276
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• 2005

The objective of this study was to investigate the incidence of PSE pork depending on different stunning conditions at slaughterhouse. The carcass weights were significantly lower in the normal pork(74.6 kg) than those in the severe PSE pork(76.9 kg) and light PSE pork(77.0 kg). The groups of PSE pork showing the light or the severe PSE sign had significantly lower backfat thickness and intramuscular fat contents when compared to the normal pork(p < 0.05). The incidences of PSE pork significantly increased with the increase of the electrical stunning voltages such that they were 12.3% with 220V of stunning voltage, 17.41% with 240 V of stunning voltage, 24.91 % with 250 V of stunning voltage and 43.12 % with 430 V of stunning voltage. On the other hand, the incidence of PSE pork was significantly lower in $CO_2$ stunning(33 %) than high-voltage stunning(500 V, 72.96 %) when they were slaughtered with the same slaughtering condition except the stunning method. The $CO_2$ stunning method was very effective to reduce the incidence of PSE pork. Therefore, the result from this study suggested that the stunning methods had a significant effect on the incidence of PSE pork. Also, the low-voltage stunning and $CO_2$ stunning methods were highly recommended to control and maintain the pork quality.

• 한국축산식품학회지
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• 제41권2호
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• pp.224-236
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• 2021

The objective of this study was to investigate the effects of quality grade (QG) on the physicochemical composition and eating quality attributes of pork belly and shoulder butt. Seventy-two growing-finishing crossbred pigs were slaughtered and their carcasses were graded according to the Korean pork carcass grading system. Based on the grading criteria, the carcasses were classified into: QG 1+ (n=23), QG 1 (n=23) and QG 2 (n=26) groups. At 24 h postmortem, belly and shoulder butt cuts were collected from the QG groups and used for analysis of meat quality, flavor compounds and eating quality attributes. Results showed that the variation in fat content among QG was approximately 2% in the both cut types. The QG showed no effects on all the quality traits: cooking loss, pH and color of the belly or shoulder butt (p>0.05). Thirty-five flavor compounds comprising mainly fatty acids oxidation/degradation-derived products (e.g., aldehydes) and only few Maillard reaction-derived products (e.g., sulfur-and nitrogen-containing compounds) were identified. However, the QG showed a minor effect on the flavor profiles in both the belly and shoulder butt. Regarding the sensory quality, no effects of the QG were found on all the eating quality attributes (color, flavor, juiciness, tenderness and acceptability) for both the belly and shoulder butt cuts (p>0.05). Thus, it may be concluded that the current pork carcass grading standards do not reflect the real quality and value of the belly and shoulder butt cuts.

• Journal of Animal Science and Technology
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• 제64권1호
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• pp.155-165
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• 2022

As pork consumption increases, rapid and accurate determination of porcine carcass grades at abattoirs has become important. Non-destructive, automated inspection methods have improved slaughter efficiency in abattoirs. Furthermore, the development of a calibration equation suitable for non-destructive inspection of domestic pig breeds may lead to rapid determination of pig carcass and more objective pork grading judgement. In order to increase the efficiency of pig slaughter, the correct estimation of the automated-method that can accommodate the existing pig carcass judgement should be made. In this study, the previously developed calibration equation was verified to confirm whether the estimated traits accord with the actual measured traits of pig carcass. A total of 1,069,019 pigs, to which the developed calibration equation, was applied were used in the study and the optimal estimated regression equation for actual measured two traits (backfat thickness and hot carcass weight) was proposed using the estimated traits. The accuracy of backfat thickness and hot carcass weight traits in the estimated regression models through stepwise regression analysis was 0.840 (R²) and 0.980 (R²), respectively. By comparing the actually measured traits with the estimated traits, we proposed optimal estimated regression equation for the two measured traits, which we expect will be a cornerstone for the Korean porcine carcass grading system.

• 농업과학연구
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• 제51권3호
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• pp.307-314
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• 2024

This study investigated the relationship of electrical conductivity and color to water loss and shear force of pork loin. In addition, the differences in quality properties with the sex and carcass grades were investigated. There were no differences in drip loss, cooking loss, and total loss of pork loin between barrow and gilt (p > 0.05). The shear force of pork loin was lower in barrow than in gilt (p < 0.05). The quality properties of pork loin did not differ among the carcass grades (1⁺, 1, and 2). The electrical conductivity measured at 45 min, 3 h, and 12 h had no noticeable correlation coefficients with the quality properties of pork loin. The L^*, a^*, and b^* values correlated significantly with cooking loss and total loss. The highest correlation coefficient was 0.45 between L^* and total loss. From the results, we conclude that the electrical conductivity and color values are not suitable variables for predicting pork loin quality. Therefore, further study to develop ways for predicting the pork quality during the grading of pork carcasses is required.

• 한국산학기술학회논문지
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• 제10권12호
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• pp.3910-3918
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• 2009

본 연구는 주부 253명을 대상으로 학력별, 생활지역별 및 연간소득별로 구분하여 국내 외산 돼지고기의 선호도와 구매행태를 조사한 결과로 국내산과 외국산 선호점수는 5점 중 각각 평균 $4.07{\pm}0.81$점과 $2.21{\pm}0.96$점이었다. 소비자가 돼지고기 중 가장 선호하는 부위는 삼겹살이었고 (56.4%), 구매장소는 대형유통점에서 주로 구입하고 있었으며 (45.4%), 구매처를 선택할 때는 품질신뢰도를 중요시하였다(40.2%). 소비자는 1회 포장 적정단위로 600 g을 선호하였고 (54.6%), 돼지도체등급제의 인지도는 $2.97{\pm}0.88$점, 그리고 브랜드 돼지고기의 신뢰도는 $3.47{\pm}0.60$점으로 나타나 다양한 선호도와 구매행태를 보였다.

• Asian-Australasian Journal of Animal Sciences
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• 제20권10호
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• pp.1618-1623
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• 2007

The objective of this study was to investigate the effects of dehairing methods and sex on various traits of pork quality, as well as on tissue levels of the boar taint compounds androstenone and skatole. At the early postmortem period, dehided pigs showed higher muscle pH levels (p<0.05), lower temperatures (p<0.05) and lower drip loss (p<0.001) than scalded pigs. Thus, the dehairing method can affect the early postmortem glycolytic rate and water-holding capacity. Moreover, the differences in meat quality traits between the genders were small, and not considered to have practical importance. The scalding method had only a limited effect on the androstenone content. On the other hand, the scalded entire males exhibited a lower content of skatole than the dehided entire males (p<0.01). These results appear to indicate that the heating treatment from the scalding process influenced the reduction of skatole content for the scalded entire males.

• Asian-Australasian Journal of Animal Sciences
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• 제19권2호
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• pp.266-272
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• 2006

Numerous reports have evaluated the predictive ability of carcass probes for meat quality using measurements taken early postmortem or near 24 h. The intervening time period, however, has been largely ignored. In this study, the capacity of three probes [pH, electrical conductivity (EC), and grading probe light reflectance (GP)] to predict pork longissimus muscle quality (drip and cooking losses, Warner-Bratzler shear, $L^*$, n = 30) was evaluated at 45 min, 90 min, 3, 6, 12, 24, and 48 h postmortem. The strongest relationships were observed between cooking loss and 6 h EC and GP ($R^2$ = 0.66, 0.72), and $L^*$ and GP ($R^2$ = 0.57-0.66, 12-48 h). pH was most valuable early postmortem ($R^2$ = 0.63, 90 min with cooking loss). GP at 6 h most effectively ($R^2$ = 0.84) predicted a two factor (cooking loss+$L^*$) meat quality index. Results emphasize the predictive value of measures taken between 3 and 12 h postmortem.

• Asian-Australasian Journal of Animal Sciences
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• 제13권1호
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• pp.68-76
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• 2000

A total of 290 pork loins were selected to include a wide variation of quality to investigate the quality categories into which most pork falls, selection criteria for these categories and methods to objectively assess ultimate pork quality. They were probed at 24 h postmortem (PM) for the following: A) light reflectance by Danish Meat Quality Marbling (MQM), Hennessy Grading Probe (HGP) and Sensoptic Invasive Probe (SIP); B) electrical properties by NWK LT-K21 conductivity (NLT) and Sensoptic Resistance Probe (SRP): and C) pH by NWK pH-K21 (NpH). Also, measurements of % drip loss (PDL) and filter paper wetness (FPW), color brightness (L*), ultimate pH (pHu), lipid content, subjective color (SC), firmness/wetness (SF) and marbling scores (SM) were assessed. Each loin was categorized as either pale, soft and exudative (PSE), reddish-pink, soft and exudative (RSE), reddish-pink, firm and non-exudative (RFN) or dark, firm and dry (DFD). Statistically comparing coefficients of determination (CD), the results indicated that overall, the HGP predicted quality groups slightly better than MQM (CD=71 and 62% respectively), NpH and SRP were less effective (CD= 56 and 44% respectively), and SIP and NLT had the lowest values (CD=36 and 5% respectively). Combining various independent variable did not greatly improve the variation accounted for. When the data was sorted into marbling groups based on lipid content, this was not accurately predicted by any of the probe measurements. The MQM probe remained the best predictor for marbling class and accounted for about 25% of the lipid content variation. This was slightly improved to 33% when pHu was combined with MQM.

• Asian-Australasian Journal of Animal Sciences
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• 제26권7호
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• pp.905-910
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• 2013

This study was performed to determine the influence of pig breed and gender on the ultimate pH and physicochemical properties of pork. The correlations between pH and pork quality traits directly related to carcass grade, and consumer's preference were also evaluated. The pH and meat grading scores for cold carcasses of 215 purebred pigs (Duroc, Landrace, and Yorkshire) from four different farms were obtained. Meat quality parameters of the pork loin were analyzed. Duroc and female animals were more affected compared to other breeds and male pigs. Duroc animals had the highest ultimate pH, carcass back fat thickness, marbling scores, yellowness, and fat content (p<0.05). Landrace pigs had the highest color lightness and cooking loss values (p<0.05). Among all trait parameters, marbling scores showed the highest significant differences when evaluating the impact of breed and gender on meat quality characteristics (p<0.001). Ultimate pH was positively correlated with carcass weight (0.20), back fat thickness (0.19), marbling score (0.17), and color score (0.16) while negatively correlated with cooking loss (-0.24) and shear force (-0.20). Therefore, pork samples with lower ultimate pH had lower cooking loss, higher lightness, and higher shear force values irrespective of breed.