• Food Science of Animal Resources
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• v.36 no.3
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• pp.309-318
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• 2016

In this study, we investigated the effects of reducing fat levels from 30% to 25, 20, and 15% by substituting pork fat with water and pumpkin fiber (2%) on the quality of frankfurters compared with control. Decreasing the fat concentration from 30% to 15% significantly increased moisture content, redness of meat batter and frankfurter, cooking loss, and water exudation, and decreased fat content, energy value, pH, and lightness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity. The addition of 2% pumpkin fiber was significantly increased moisture content, yellowness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity, whereas reduced cooking loss and emulsion stability. The treatment of reduced-fat frankfurters formulated with 20 and 25% fat levels and with pumpkin fiber had sensory properties similar to the high-fat control frankfurters. The results demonstrate that when the reduced-fat frankfurter with 2% added pumpkin fiber and water replaces fat levels can be readily made with high quality and acceptable sensory properties.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.2
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• pp.339-348
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• 2020

Objective: This study investigates the technological and sensory profile of boneless dry-cured ham with different contents of lactulose added as a prebiotic ingredient. Methods: In addition to the control samples (without the addition of lactulose), three treatments were formulated to contain 2%, 4%, or 6% lactulose. Technological (lactulose content, instrumental color and texture profile analysis) and sensory (acceptance and check-all-thatapplies tests) analyses were performed on the final product. Results: The lactulose content in the finished product (1.86%±0.23%, 3.16%±0.18%, and 2.51%±1.35%) was lower than the lactulose originally added (2%, 4%, and 6%, respectively). The addition of 4% and 6% lactulose made (p<0.05) the products darker (lower L^⋆) and redder (lower h) with higher hardness and chewiness values, when compared to control samples. The additions of 2% and 4% lactulose reduce the appearance acceptability of the products, but overall the treatments were well accepted. Conclusion: The use of up to 4% lactulose as a prebiotic in the production of boneless dry-cured hams provides an alternative to improving its nutritional value with little alteration in the technological characteristics and still meeting the sensory characteristics desired by consumers.

• Journal of Animal Science and Technology
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• v.65 no.6
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• pp.1242-1253
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• 2023

The present study aimed to investigate the feasibility of using a diet low in lysine content as a means for increasing the intramuscular fat (IMF) content and pork muscle quality of finishing pigs. Thirty-two crossbred gilts and barrows weighing approximately 80 kg were fed either a low-lysine diet (0.60%; Low-lys) or a control diet (0.80% lysine; Med-lys) under a 2 × 2 factorial arrangement of treatments. The animals were slaughtered at a 132-kg body weight (BW) on average, followed by physicochemical analyses and sensory evaluation on Longissimus lumborum (LL) and Semitendinosus (ST) muscles. The average daily gain (ADG) did not differ between the Med-lys and Low-lys groups. However, ADG exhibited a tendency of sex × diet interaction (p = 0.09), being greater for barrows vs. gilts on the Low-lys diet (p < 0.05), but not on the Med-lys diet. Backfat thickness adjusted for 132-kg BW also exhibited the interaction; it was greater for the Low-lys vs. Med-lys group within gilts but tended to be less for the former in barrows (p = 0.08). The IMF content was not influenced by the diet or sex in either LL or ST. The a^*, b^*, and Warner-Bratzler Shear Force values and fatty acid composition were influenced by the sex or diet in either or both of the muscles, but the treatment effects did not apparently influence the meat quality. Sensory scores for the flavor, juiciness, tenderness, umami, and palatability of cooked muscle were not influenced by the diet in either LL or ST. When the LL and ST data were pooled, scores for those sensory attributes were positively correlated with the IMF content, which was associated with overall greater IMF contents and greater sensory scores for ST vs. LL. Collectively, the Low-lysine diet seemingly elicited the intended lysine deficiency in gilts as indicated by the increased BFT due to the diet. However, the Low-lys diet was not effective for increasing the IMF deposition or eating quality of the pork muscle of finishing pigs slaughtered at high BW probably because its lysine content was not low enough to elicit either outcome.

• 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.

• Food Science of Animal Resources
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• v.21 no.3
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• pp.235-245
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• 2001

This study was conducted to evaluate the usefulness of Second-Heat-Seal film(SHS) as an alternative material to PVDC/EVA shrink film(VSP) being currently used by domestic meat packer for vacuum-packaging of fresh meat. The samples from pork loin and beef striploin and round were stored at 2$^{circ}C$ for 5 weeks and measured for the changes of microbial counts, color, pH, volatile basic nitrogen(VBN), purge loss and sensory parameters. The pork loins packed with SHS showed higher spermine contents during the whole storage period at 2$^{circ}C$, and lower counts in total microbes and lactic acid bacteria after 28 days storage at 2$^{circ}C$ than those packed with SHS tended to be lower than those packed with VSP over the storage time. Nevertheless, no significant differences were observed between two packaging treatments in the other quality parameters evaluated. It is therefore concluded that SHS film might have a possibility to substitute for VSP film for vacuum-packaging of fresh meat at least from a materials point of view.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.586-591
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• 2000

This study was conducted to investigate the effect on quality of low fat pork patties containing various hydrocoloids such as sodium alginate, carboxymethy1 cellulose (CMC) and zanthan gum. Moisture contents of raw, cooked and reheated patties of control patty (20% fat) were lower than those of the hydrocolloids-added patties, and fat content patties was higher than other patties. Colors of raw and reheated patties were not different among four kinds of patties, but L-value of cooked patty adding sodium alginate and b-value of control patty were low significantly in comparison with other patties. Cooking and final yield of hydrocolloids-added patties was high significantly in comparison with control patty. Fat retention of cooked control patty was lower than hydrocolloids-added patties, and fat retentions of retention four kinds of patties were 89.7~93.1%. Hardness of cooked and reheated patties adding xanthan gum was low significantly in comparison with other patties, and chewiness was high in theorder of control patty, CMC, sodium alginate and xanthan gum. In case of water holding capacity, cooked and reheated hydrocolloids-added patties, and juiciness was superior in the order of xanthan gum, sodium alginate, CMC and control patty. On the whole, textural and sensory characteristics of patties containing hydrocolloids were superior to control patty.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.1
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• pp.113-119
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• 2006

The physicochemical properties and sensory characteristics for the neck, belly and ham of crossbred pigs SW90 (slaughter weight $90\sim100\;kg$) and SW110(slaughter weight $110\sim120\;kg$) were evaluated to investigate their quality. The water holding capacity, freezing loss, thawing loss, pan boiling loss and water boiling loss were not significantly different between SW90 and SW110, but the thawing loss and water boiling loss of belly were higher than those of other parts(p<0.05). The surface color was not affect by slaughter weight, but the L* value of belly was higher than that of the other parts and a* value was lower than that of the neck and ham(p<0.05). The mechanical texture was not affect by slaughter weight, the hardness of belly was lower than that of the neck and ham, but the springiness, cohesiveness, gumminess, chewiness and shear force of neck and ham were lower than those of belly(p<0.05). The pH, VBN content and TBARS value was not significantly different by slaughter weight. The taste, aroma, texture, juiciness and palatability of SW110 were higher than those of SW90, and the sensory characteristics of belly were higher than those of neck and ham, but their difference was not significant.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.229-237
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• 2009

This study was conducted to compare the quality of the pork from finishing pigs that were fed diets containing different levels of methyl sulfonyl methane (MSM). A total of 135 crossbred pigs $(Landrace{\times}Yorkshire{\times}Duroc)$ were fed either with a control commercial diet or the control diet supplemented with 300- and 500-ppm MSM for 158d. The pigs were slaughtered at approximately 110kg live weight and were transported to the local slaughterhouse for electrical stunning followed by exsanguination. After the slaughter, the pork muscles were dissected from each carcass, placed in wrap package bags, and stored for 8d at $4^{\circ}C$. The TEARS values of the pigs that were fed MSM diets were significantly lower (p<0.05) compared with those of the pigs that were fed with non-supplemented diets. The Na, Mg, and Ca contents of the dietary MSM were significantly lower (p<0.05) than those of the non-supplemented diets, but the Fe, Cu, and Zn contents of the dietary MSM were significantly higher (p<0.05) than those of the non-supplemented diets, and the increased level of MSM supplementation resulted in higher sulfur contents. There was no difference among the diets in terms of amino acid content. The dietary supplementation with MSM, however, led to increased saturated fatty acid and decreased unsaturated fatty acid (%) in the pork muscles (p<0.05). The sensory panelists recorded greater marbling and overall acceptability scores in the samples with 500-ppm-MSM dietary supplementation (p<0.05). These data suggest that supplementing pig diets with MSM can improve the quality of the pork and can enhance the eating quality because the sensory panels found that the pork from pigs that were fed an MSM-supplemented diet had better sensory characteristics.

• Food Science of Animal Resources
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• v.41 no.1
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• pp.95-109
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• 2021

Consumer's interest in sustainable livestock farming methods has grown in response to concerns for the environment and animal welfare. The purpose of this study is to examine the different influences of sustainability product information on sensory characteristics and purchase behaviors. To accomplish this aim, the study used salami, which is an Italian-style sausage processed by fermentation and drying. Three different types of information were provided: salami made from the pork of an antibiotic-free pig (SMAFP), of an animal welfare pig (SMAWP), and of a grazing pig (SMGP). This study was conducted as an off-line experiment with Korean participants (n=140). As a result, there were sensory differences according to the sustainability information. For the SMAFP, it had a significant difference in, sourness (p<0.05). With the SMAWP, there was a difference in gumminess (p<0.10), and the SMGP had significant differences in sourness (p<0.01), sweetness (p<0.01), andmoisture (p<0.05). Moreover, the purchase intention and willingness to pay were significantly higher when the sustainability information was given. Especially, among the three types of salamis, participants were willing to pay the most for the SMAWP. This is one of the first consumer studies to investigate sensory evaluation and purchase behavior for various types of sustainable livestock production. These results contribute by helping sustainable meat producers and marketers become aware of the kind of sustainable information to which consumers are sensitive.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.829-838
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• 2007

The effect of tumbling time(0, 1, and 2hr) on quality characteristics of cured-smoked pork retail cuts (Bolgi, Seolgit, Boseop, Dogani, Satae) of hind leg was investigated. Quality analyses indicated the retail cuts of pork hind leg are variable except for proximate composition. The Satae ham had the lowest (P<0.05) lightness (L) and highest redness (a). The Bolgi and Seolgit ham had higher hardness than the other hams. Tumbling time(0, 1, and 2hr) had no significant(P>0.05) effect on proximate composition, pH, color, texture properties, and sensory properties of ham. However tumbling decreased cooking loss for Satae ham tumbled for 2hr(P<0.05). Tumbling time was required for more than 2hr to improve quality and obtain maximum yield of retail cut hams. Further study is necessary to improve quality and obtain maximum yield of pork retail cuts of hind leg.