• Animal Bioscience
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• v.35 no.10
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• pp.1489-1498
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• 2022

Objective: The objective of this study was to identify polymorphism in olfactomedin like 3 (OLFML3) gene, and association analysis with meat quality, carcass characteristics, retail meat cut, and fatty acid composition in sheep, and expression quantification of OLFML3 gene in phenotypically divergent sheep. Methods: A total of 328 rams at the age of 10 to 12 months with an average body weight of 26.13 kg were used. A novel polymorphism was identified using high-throughput sequencing in sheep and genotyping of OLFML3 polymorphism was performed using polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP). Among 328 rams, 100 rams representing various sheep genotypes were used for association study and proc general linear model was used to analyse association between genotypes and phenotypic traits. Quantitative real-time polymerase chain reaction (qRT-PCR) was used for the expression analysis of OLFML3 mRNA in phenotypically divergent sheep population. Results: The findings revealed a novel polymorphism in the OLFML3 gene (g.90317673 C>T). The OLFML3 gene revealed three genotypes: CC, CT, and TT. The single nucleotide polymorphism (SNP) was found to be significantly (p<0.05) associated with meat quality traits such as tenderness and cooking loss; carcass characteristics such as carcass length; retail meat cut such as pelvic fat in leg, intramuscular fat in loin and tenderloin, muscle in flank and shank; fatty acids composition such as tridecanoic acid (C13:0), palmitoleic acid (C16:1), heptadecanoic acid (C17:0), ginkgolic acid (C17:1), linolenic acid (C18:3n3), arachidic acid (C20:0), eicosenoic acid (C20:1), arachidonic acid (C20:4n6), heneicosylic acid (C21:0), and nervonic acid (C24:1). The TT genotype was associated with higher level of meat quality, carcass characteristics, retail meat cut, and some fatty acids composition. However, the mRNA expression analysis was not different among genotypes. Conclusion: The OLFML3 gene could be a potential putative candidate for selecting higher quality sheep meat, carcass characteristics, retail meat cuts, and fatty acid composition in sheep.

• Journal of Animal Science and Technology
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• v.63 no.1
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• pp.180-190
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• 2021

This study aimed to determine the carcass and meat quality of broiler chickens based on the slaughter age (28, 30, 32, and 34 days). The carcass characteristics included live and carcass weights, carcass rate, dressing rate, and retail cut weight. The meat quality properties were determined through proximate composition, pH, color, water holding capacity (WHC), cooking yield, and shear-force. The broiler chicken live, carcass, breast, thigh, and wing weights significantly increased with the slaughter age (p < 0.05); the tenderloin weight also exhibited a similarly increasing trend. However, the carcass rate of the day 28 sample was significantly lower than the other samples (p < 0.05). The protein and ash contents of the breast exhibited an increasing trend with increasing slaughter age. The protein content of the thigh of the day 28 sample was significantly lower than that of the other samples (p < 0.05), while the ash contents of the day 28 and 30 samples were significantly lower. The redness of the breast showed an increasing trend, and the pH and lightness of the thigh exhibited a decreasing trend with slaughter age. The WHC and cooking yields of the day 30 and 32 breast and thigh samples were significantly higher than those of the day 28 and 34 samples (p < 0.05). The breast and thigh shear-force of the day 30-34 samples were significantly higher than those of the day 28 sample (p < 0.05). The present study showed that even with a twoday difference in slaughter age, the broiler chicken meat quality showed a significant difference in several characteristics.

• Journal of the Korean Home Economics Association
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• v.18 no.1
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• pp.35-40
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• 1980

This study was designed to find out the mineral content in Korean foods. The data will be used as a fundamental guide in planning sodium and potassium restricted diet in Korea. The study is part 6 sodium and potassium content in meat, eggs and fish. The previous study is s follows: part1 and part 5 on vegetables and fruit, part 2 on cereals, part 3, on milk and soft drinks and part 4 on orange juice and nectars. part 6 includes 10 beef cuts, 5 retail items of pork, 4 parts of chicken, 2 kinds of eggs and 15 individual kinds of fish were collected from the market and analyzed for the content of sodium and potassium by atomic absorption spectrophotometry. The following tables 1-5 show the result.

• Journal of the Korean Home Economics Association
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• v.25 no.4
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• pp.73-83
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• 1987

This study was conducted to evaluted the industry foodservice management practices, and to suggest guidelines for the effective foodservice management. The results of the study can be summarized as follows: 1) Feeding numbers among the types of industry were varied widely, and foodservice personnels were insufficient when comparing with the feeding numbers. 2) Effective recording as well as management system were not fully established in menu planning, food production, assembly and service. Thermal retention equipments were not provided to control food quality. 3) Convenience food items such as frozen beef cutlet, hambergar patty, retail cuts of meat, and canned fish were seldom used. 4) Sanitary conditions of kitchen and dining areas were evaluated as unsatisfactory comdition. 5) Equiped rate of facilities in surveyed foodservice operations were 52.7 percentage of the required standards.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.5
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• pp.661-671
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• 2006

Steers (n = 335) of known genetic backgrounds from four fundamentally different growth types were subjected to two production systems to study the main effects and possible interactive effects on carcass composition. Growth types were animals with genetic potential for large mature weight (LL), intermediate mature weight-late maturing (IL), intermediate mature weight-early maturing (IE), and small mature weight-early maturing (SE). Each year, in a nine year study, calves of each growth type were weaned and five steers of each growth type were developed on pasture or feedlot and harvested at approximately 20 and 14 mo of age, respectively. Data recorded were chilled carcass weight and percentages of forequarter, foreshank, chuck, rib, plate, brisket, hindquarter, round, rump, shortloin, sirloin, flank, lean, fat, bone, and retail cuts. The growth $type{\times}production$ system interaction was an important source of variation in chilled carcass weight (p = 0.0395) and percentage retail cuts (p = 0.001), lean (p = 0.001), fat (p = 0.001), rump (p = 0.0454), shortloin (p = 0.0487), and flank (p = 0.001). The ranking of the growth $type{\times}production$ system means for percentage lean was LL-pasture>IL-pasture = IE-pasture = SE-pasture>LL-feedlot, IL-feedlot>IE-feedlot = SE-feedlot. The growth $type{\times}production$ system interaction was non-significant (p>0.05) for forequarter, foreshank, chuck, rib, plate, brisket, hindquarter, round and bone. Growth types of IE and SE yielded greater (p<0.05) mean forequarter than did growth types of IL and LL ($51.6{\pm}0.3$ and $51.5{\pm}0.3$ vs. $51.1{\pm}0.3$ and $50.8{\pm}0.3%$). Mean bone was highest (p<0.05) for the LL growth type and lowest (p<0.05) for the SE growth type ($19.5{\pm}0.5$ vs. $16.8{\pm}0.5%$). Mean bone was greater (p<0.05) for the pastured steers than for the feedlot steers ($21.8{\pm}0.8$ vs. $14.5{\pm}0.6%$). These data indicate that growth type responded differently in the two production systems and that these results should be helpful in the match of genetics to production resources.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.7
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• pp.943-954
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• 2009

Diacylglycerol acyltransferase (DGAT) is a key enzyme that catalyzes the final and rate-limiting step of triglyceride synthesis. Both DGAT1 and DGAT2 genes code proteins with DGAT activity. Studies have shown DGAT1 polymorphisms associate with intramuscular fat deposition in beef cattle, but fewer associations between DGAT2 and beef cattle economic traits have been reported. The objective of this study was to investigate single nucleotide polymorphism (SNP) in intron3 of bovine DGAT2 and evaluate the associations of that with carcass, meat quality, and fat yield traits. Test animals were 157 commercial feedlot steers belonging to 3 Chinese native breeds (22 for Luxi, 24 for Jinnan, and 23 for Qinchuan), 3 cross populations (20 for Charolais${\times}$Fuzhou, 18 for Limousin ${\times}$Luxi, and 17 for Simmental${\times}$Jinan) and 1 Taurus pure breed population (16 Angus steers). In the current study, 15 SNP were discovered in intron3 and exon4 of DGAT2 at positions 65, 128, 178, 210, 241, 255, 270, 312, 328, 334, 365, 366, 371, 415, and 437 (named as their positions in PCR amplified fragments). Only 7 of them (128, 178, 241, 270, 312, 328, and 371) were analyzed, because SNP in three groups (65-128-255, 178-210-365 and 241-334-366) were in complete linkage disequilibrium within the group, and SNP 415 was a deletion and 437 was a null mutation. Frequencies for rare alleles in the 3 native breed populations were higher than in the 3 cross populations for 178 (p = 0.04), 270 (p = 0.001), 312 (p = 0.03) and 371 (p = 0.002). A general linear model was used to evaluate the associations between either SNP genotypes or allele substitutions and the measured traits. Results showed that SNP 270 had a significant association with the fat yield associated with kidney, pelvic cavity, heart, intestine, and stomach (KPHISY). Animals with genotype CC and CT for 270 had less (CC: -7.71${\pm}$3.3 kg and CT: -5.34${\pm}$2.5 kg) KPHISY than animals with genotype TT (p = 0.02). Allele C for 270 was associated with an increase of -4.26${\pm}$1.52 kg KPHISY (p = 0.006) and $-0.92{\pm}0.45%$ of retail cuts weight percentage (NMP, Retail cuts weight/slaughter body weight) (p = 0.045); allele G for 312 was associated with an increase of -5.45${\pm}$2.41 kg KPHISY (p = 0.026). An initial conclusion was that associations do exist between DGAT2 gene and carcass fat traits. Because of the small sample size of this study, it is proposed that further effort is required to validate these findings in larger populations.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.5
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• pp.738-744
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• 2008

In most developing countries consumers purchase retail cuts from hot carcasses and prepare traditional meat products as per their convenience and requirements. In this study, effects of different post mortem handling practices on quality of meat curry from culled sheep meat have been studied. After slaughter, leg cuts were subjected to nine commonly prevalent handling conditions in India viz. deboning (boning out) and cooking within 2-3 h (1), deboning immediately and cooking after 5-6 h (2), deboning after 5-6 h and cooking (3), deboning immediately, storage at $4^{\circ}C$ for 24 h and cooking (4), chilling for 24 h at $4^{\circ}C$, deboning and cooking (5), deboning after 5-6 h, storage for 24 h at $4^{\circ}C$, and cooking (6), deboning after 5-6 h, storage for 48 h at 4??C and cooking (7), deboning after 5-6 h, freezing and cooking (8), deboning after 5-6 h, storage for 24 h at $4^{\circ}C$, freezing and cooking (9). Significant differences were observed in pH, water-holding capacity, cooking loss and shear force values. Sensory scores were significantly higher in conditions (1), (5) and (9), and significantly lower in conditions (4) and (6). From the results, it was concluded that, to have the best quality product, meat should be cooked either immediately after slaughter or should be deboned just before cooking. Storage of deboned meat at refrigerated temperature must be avoided.

• THE INTERNATIONAL COMMERCE & LAW REVIEW
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• v.72
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• pp.161-183
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• 2016

This study looked at the Korea enterprise in China market practices and strategies in accordance with the Korea China FTA macroscopically. And the systematic localization in the mid-to long-term decisions necessary for successful, it is important to the local economy by contributing to strategic social contribution activities also ensure the reliability of consumers. In addition to factors that may enjoy various benefits from an Korea China FTA strategy it is also needed to maximize the additional benefits of the FTA signed by Korea before. In particular, this strategy requires that the biggest benefits of FTA, that determine the tariff cuts by FTA partners to take advantage of it. In addition, the strategy that should be taken in advance to prevent any unnecessary risks through the recent rapid and thorough understanding of the appropriate response, Chinese, Chinese culture on O2O retail market. It is considered that the Korea China FTA requires multidimensional efforts with seeking a comprehensive and affordable countermeasures in order to act as an important factor for Korea market companies, government, companies and academia at the same time. In particular, the idea to carefully look at the various features with the Chinese consumer market will be a very important point.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.213-219
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• 2009

This study was conducted to investigate the changes in the physicochemical properties of five muscles from low-fat pork cuts during storage at $4^{\circ}C$ for 14d. As the chilled-storage time increased, the moisture and fat contents and the pH of the muscles did not significantly (p>0.05) change, but the water-holding capacity of the supraspinatus, semitendinosus, and longissimus dorsi muscles significantly (p<0.05) improved. The purge loss of the five muscles significantly (p<0.05) increased with the increase in the storage time, but their cooking loss and hardness did not significantly (p>0.05) change as the chilled-storage time increased. It can be seen from these results that the physicochemical properties of the five muscles do not changes greatly during the 14-day cold storage. Therefore, it is possible to distribute such five pork muscles to fresh-pork-meat retail stores or shops without meat quality degradation.

• Korean Journal of Agricultural Science
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• v.41 no.3
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• pp.229-236
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• 2014

This study presents the estimates of heritabilities of body measurement traits and carcass traits, and genetic and phenotypic correlations of those traits for crossbred pigs in Korea. Body and ultrasound (A mode: Piglog 105) measurements in 221 pigs including body weight, length, height and width, three back fat thickness at the points of 4th, 14th rib and chine bone, eye muscle area and lean meat percent were collected at the ages of 70, 145 and 180 days and then slaughtered to measure carcass weight, back fat, belly, collar butt, spare rib, picnic shoulder, hind leg, loin, tenderloin, lean meat yield and intramuscular rough fat content in loin. Genetic analysis was done using a multi-trait animal model. Heritabilties of the body measurements were ranged from 0.331 to 0.559 and three measurements of back fat thickness were also high as range varying from 0.402 to 0.475 for the ages of 145 and 180 days. However, eye muscle area was moderate (0.296) at the age of 180 days. Heritabilities of retail cut yields were also high as ranged from 0.387 to 0.474 and of IMF content in loin was 0.499. Heritabilities of the cut percent traits were ranged from 0.249 to 0.488. Important positive genetic and phenotypic correlations were noted for all carcass yield traits (0.298 to 0.875 and 0.432 to 0.922, respectively). IMF showed low negative genetic correlations with carcass yield traits, such as carcass weight, picnic shoulder, hind leg, loin, tenderloin and lean meat yield whereas low positive genetic correlations with back fat, belly, collar butt and spare rib. Loin, tenderloin and lean meat percent showed negative genetic correlations with carcass weight, back fat thickness, collar butt, spare rib and picnic shoulder percent. The four body measurements at the ages of 70, 145 and 180 days had positive genetic correlations with belly, shoulder butt, spare rib, picnic shoulder and hind leg percent, but negative genetic correlations were shown with loin and tenderloin percent except body measurements at 70 days. The results suggest that carcass yield are negatively correlated with intramuscular fat content, which is a major factor deciding pork quality and the yield of loin and tenderloin are not increased as much as increase in body size. However, the proportions of belly and collar butt are increased with the body size. In conclusion, selection strategy should be designed according to the preference on composition of carcass in each country.