• Asian-Australasian Journal of Animal Sciences
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• v.27 no.11
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• pp.1638-1643
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• 2014

This study was conducted to compare carcass characteristics and physico-chemical meat quality in two different genotype ducks raised under identical feeding and rearing conditions. A total of ninety 1-d-old Korean native ducks (KND, n = 45) and commercial meat-type ducks (Grimaud, n = 45) were fed same experimental diets during 56 d and 42 d, respectively to obtain similar slaughter weights. The experimental diet for starter period contained 20% crude protein (CP) and 2,900 kcal nitrogen corrected true metabolizable energy (TMEn)/kg of diet and that for grower period contained 17% CP and 3,050 TMEn/kg of diet. Average daily gain and feed efficiency of KND were inferior to those of commercial meat-type ducks (p<0.05). Carcass weight was not different between two genetically different ducks, but carcass yield of KND was significantly higher (p<0.05) than that of commercial meat-type ducks. There were no significant differences in cooking loss and pH of breast meat between two genetically different ducks, but water holding capacity of KND was significantly higher than that of commercial meat-type ducks. The linoleic acid and total polyunsaturated fatty acid of breast meat from KND were significantly higher (p<0.05) than the corresponding part from commercial meat-type ducks. Significant differences were detected in water holding capacity and the content of linoleic acid and polyunsaturated fatty acid, which were significantly higher in KND, whereas growth performance tended to be superior in commercial ducks. At the market weight, the meat from KND was judged to have better qualities with regard to higher water holding capacity and greater content of polyunsaturated fatty acid compare with meat from commercial meat-type duck.

• Korean Journal of Poultry Science
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• v.47 no.2
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• pp.75-82
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• 2020

This study intended to investigate the growth performance and meat quality traits in broilers fed different regimens of NaCl over a period of 35 days. Seven hundred and fifty 1-day-old chicks (Cobb 500) were randomly assigned to five NaCl feeding regimens to obtain three replicates for each regimen. Broilers in CON group were provided with concentrations of 0.35% NaCl for the duration of the experimental period. The other groups were provided with two concentrations of NaCl (0.45% and 0.55%) under two durations, namely: 1) 1~28 d: 0.45% or 0.55% NaCl for 28 days then CON; and 2) 1~35 d: 0.45% or 0.55% NaCl for 35 days. Broilers fed 0.55% NaCl for 1~35 d showed improved (P<0.05) growth performance compared with broilers fed the CON regimen. Moreover, higher water holding capacity of breast meat was shown by the broilers fed 0.55% NaCl for 1~28 d when compared with that in broilers fed the CON diet (P<0.05). Broilers fed 0.45% NaCl showed an increase (P<0.05) in the lightness of the meat over CON diet and the 0.55% NaCl diet. In addition, broilers offered CON had the highest redness value and highest crude ash content in the breast meat (P<0.05). Feeding 0.45% NaCl for 1~35 d and 0.55% NaCl for 1~28 d resulted in a higher (P<0.05) protein content in breast meat. In conclusion, broilers fed diets with 0.55% NaCl for 1~35 d showed improved growth performance as well as water holding capacity and protein content of the breast meat.

• Korean Journal of Food Science and Technology
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• v.48 no.6
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• pp.565-568
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• 2016

This study was conducted to soften the tough texture of retorted beef in storage by increasing the water holding capacity (WHC) after pretreatment involving soaking and blanching in a phosphate solution. The yield of pretreated beef, based on weight as an indirect indicator of WHC, soaked in 0.35% (w/w) complex phosphates for 1 h, increased by 5-10%, in contrast to the untreated control in which the rib and shank was heated at $100^{\circ}C$ for 5-40 min. Additionally, strength of mechanical toughness in the fore rump and rib after phosphate curing at $115^{\circ}C$ for 30 min and blanching at $100^{\circ}C$ for 2 min were significantly decreased to 1.3 and $1.4kg_f$ (p<0.05) as compared to 2.0 and $1.8kg_f$ in the control, respectively. During storage of retorted beef for 30 days at $10^{\circ}C$, rib and shank pretreated with 0.35% complex phosphates exhibited a highly soft texture as compared to that of untreated beef. The softening of pretreated beef was based on the increased WHC due to complex phosphates.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.608-613
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• 2007

This study was conducted to evaluate the meat quality of pork produced by feeding fermented rice bran (FRB) (10 to 20%). In the proximate composition analysis there were no significant differences, but the FRB treated groups showed a tendency for higher moisture content and a lower fat content. There were no significant changes found in the physicochemical property analysis, except for cooking loss and water holding capacity, which are the most important factors for estimating meat quality. The cooking loss of the FRB pork was significantly lower than that of the control group (p<0.01). The water holding capacity of the 20% FRB roup was higher than that of the control group (p<0.01). The shear force value of the 20% FRB group was also higher than that of the control group, but the 10% FRB group showed no difference from the control group. The total free amino acid volume of the meat increased, depending on the volume of FRB added. The contents of glutamic acid, glycine, and alanine, which are important factors for taste and flavor, were higher in the FRB groups an the control group. In the sensory analysis, the FRB groups showed high scores for color, aroma, flavor, juiciness, taste, and overall acceptability. Taken together, adding FRB to the feed improved the quality of pork.

• Journal of Animal Science and Technology
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• v.46 no.6
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• pp.1023-1030
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• 2004

This study was carried out to investigate the effect of chitosan on shelf-life and quality of vaccum-packaged seasoned pork. Chitosan was used 120 kDa and various concentration such as 0.05 - 1.0%. The total bacterial counts, pH, oxidation of lipid, surface color and water holding capacity of the sample were determined during storage periods. The total bacterial counts of seasoned pork without chitosan were increased the latter period of storage, but that of seasoned pork with chitosan was decreased such as inhibition of bacterial growth effectively. Effect on shelf-life of seasoned porks when added 0.100/0, 0.50% and 1.00% of chitosan, respectively were maintained pretty well during 10 days of storage. Content of TBARS in seasoned pork without chitosan was increased than that of seasoned pork with chitosan during period of storage. And also effect of self-life and inhibition of lipid oxidation were increased with following concentration of chitosan. The variation of pH was low and stable in seasoned pork with chitosan during periods of storage. The change of color such as lightness(L^*), redness(a^*), yellowness(b^*) in seasoned pork with chitosan was detected higher than that seasoned pork without chitosan. Water holding capacity of seasoned pork with low in the early period of storage. These colors and water holding capacity were very stable untill 10 days of storage.

• Food Science of Animal Resources
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• v.26 no.2
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• pp.183-188
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• 2006

This study was carried out to investigate the carcass grade and characteristics of pigs by carcass weight and backfat thickness. Data used in this experiment were collected and analyzed from a total of 656 pigs composed of 128 gilts and 528 barrows at commercial public slaughter house. The carcass grade of gilts was superior to that of barrow. The carcass weight by gender tended to be heavier in castrated pig than in gilt. Backfat was significantly (p<0.05) thicker in castrated pig than in gilt. Differences between castrated pig and gilt on meat colour, marbling standard, water holding capacity, and marketing age were not significantly found. However, the level of carcass grade was higher ratio in gilt group than in castration. The appearance of percentage of PSE (pale, soft, exudative) of gilt group was superior to that of castrated group. There were significant differences among carcass weight in the marbling score (p<0.05) and water holding capacity (p<0.05). There was significant difference among backfnt thickness in carcass weight (p<0.05), marbling score (p<0.05) and water holding capacity (p<0.05).

• Food Science of Animal Resources
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• v.36 no.1
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• pp.29-36
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• 2016

This study was performed to investigate the role of pH and temperature postmortem, and to demonstrate the importance of these factors in determining meat quality. Postmortem pH_45min (pH at 45 min postmortem or initial pH) via analysis of Pearson’s correlation showed high positive correlation with pH change pH_c24 (pH change from pH_45min to pH_24h postmortem). However, postmortem pH after 24 h (pH_24h or ultimate pH) had a high negative correlation with pH change, pH_c24, CIE L*, and protein content. Initial temperature postmortem (T_1h ) was positively associated with a change in temperature from 45 min to 24 h postmortem (T_c24) and cooking loss, but negatively correlated with water holding capacity. Temperature at 24 h postmortem (T_24h) was negatively associated with T_c24. Collectively, these results indicate that higher initial pH was associated with higher pH_c24, T_1h, and T_c24. However, higher initial pH was associated with a reduction in carcass weight, backfat thickness, CIE a* and b*, water holding capacity, collagen and fat content, drip loss, and cooking loss as well as decreased shear force. In contrast, CIE a* and b*, drip loss, cooking loss, and shear force in higher ultimate pH was showed by a similar pattern to higher initial pH, whereas pH_c24, carcass weight, backfat thickness, water holding capacity, fat content, moisture content, protein content, T_1h, T_24h, and T_c24 were exhibited by completely differential patterns (p<0.05). Therefore, we suggest that initial pH, ultimate pH, and temperatures postmortem are important factors in determining the meat quality of pork.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.348-354
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• 1994

Chitin and chitosan samples prepared from crab's shells under different conditions were compared for their physicochemical properties; and functionality in gastrointestinal tract by in vitro test. Their bulk density was in the range of $127{\sim}208\;mg/ml$, and their viscosity was $80{\sim}581\;cP$ in 0.1 chitin and $80{\sim}3,670\;cP$ in 0.5% chitosan solution, showing a wide variation. The degree of deacetylation in chitosan samples as determined by IR spectral analysis was relatively high, showing $81{\sim}93%$. At the same alkali concentration and reaction temperature, a longer reaction period gave an increased degree of deacetylation and lower viscosity. The water holding capacity of chitic substance became greater at higher soaking temperature; chitosan D at $37^{\circ}C$ showed the greatest value. Chitic substance with lower bulk density showed the higher water holding capacity. The retardation effect toward glucose absorption was higher in critic substances of lower density and higher water holding capacity; chitosan D showed the highest value of 38%. The retardation index toward bile acid absorption after 1 hour dialysis was $15{\sim}34%$ in chitic substances, 39% in pectin and 9% in cellulose. The retarding effect showed the highest value of 34% in chitosan D at 3% concentration.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.623-631
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• 2019

Tetramethylpyrazine (TMP), an alkaloid rich in Ligusticum wallichii and fermented products, possesses multiple pharmacological activities in antioxidant, antiinflammatory, and antibacterial. This study aimed to investigate the effect of TMP (15 mg/L) on the physicochemical and gelation properties of rabbit myofibrillar proteins (MPs) with/without oxidative stress. Results showed that compared to the control, oxidative stress to MPs decreased free thiol content, gel yield, whiteness, water-holding capacity, bounder water, immobilized water, and endogenous tryptophan fluorescence intensity, but increased surface hydrophobicity, dityrosine content, and free water content (p<0.01). Without oxidative stress, MPs treated with TMP increased free thiol content, whiteness, and bound water, but decreased dityrosine content and free water (p<0.05). Under oxidative conditions, all parameters were conversely affected by TMP (p<0.01). The results suggest that TMP can be an antioxidant to decrease the concern on oxidative deterioration during meat processing and storage by improving the oxidative stability, water retention, and gel forming property of rabbit MPs.

• Food Science of Animal Resources
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• v.35 no.3
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• pp.413-420
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• 2015

The aim of our study was to evaluate the potential benefits of an oral supplement containing porcine placenta extract (PPE) on skin parameters related to cutaneous physiology and aging. PPEs were administered orally to hairless mice for 12 wk. The effects of oral PPE administration on skin water-holding capacity and Transepidermal Water Loss (TEWL) were similar to those of oral collagen (HYCPU2) administered as a positive control. Magnified photographs and replica images showed a reduction in UVB-induced wrinkle formation after collagen and PPE treatments. PPE treatments ameliorated the thicker skin surface that results from UVB exposure, based on a histological examination of skin tissue. The groups that were orally administered PPE (0.05%, OL; 0.1%, OH group) showed significantly reduced Matrix Metaloproteinase-2 (MMP-2) mRNA expression levels compared with the UVB control (Con), by 33.5% and 35.2%, respectively. The mRNA expression of another collagen-degrading protein, MMP-9, was also significantly lower in the groups that received oral administration of PPE (especially in the OH group) than in the control group. Additionally, oral administration of PPE significantly upregulated tissue inhibitor of metalloproteinase-1 (TIMP-1) and -2 mRNA expression levels compared with expression levels in the control group (p<0.05). This indicates that orally administered PPE activated the expression of Timp-1 and -2, inhibitors of MMP, which is responsible for collagen degradation in skin. Taken together, we propose that long-term oral administration of PPE might have a beneficial effect with respect to skin photo-aging.