• Animal Bioscience
• /
• v.36 no.8
• /
• pp.1274-1284
• /
• 2023

Objective: Understanding consumer perception of meat quality in developing countries is an important issue since consumer perception of quality could be highly variable. In the current study, consumers' purchasing preferences affected by marbling and perception of quality were evaluated in a survey study. Furthermore, consumers' preferences for degree of doneness were investigated using both survey and consumer panel studies. Methods: The study was carried out in two phases. Firstly, a survey was conducted in Adana Province, Turkey to collect data related to the attributes affecting consumers' meat purchase decision and consumers' degree of doneness preferences. In the second phase, boneless ribeye was used to investigate consumers' degree of doneness preferences in a consumer panel. In addition, proximate analyses of the samples were conducted. Results: The survey study using pictures of marbling illustrations indicated that higher degrees of marbling might be considered too fatty to be purchased by consumers. Consumers' perceptions regarding the relationship between marbling and beef quality further indicated that marbling might not be acknowledged as a cue of a higher quality meat. Nevertheless, the results of the importance of some attributes related to intrinsic and extrinsic quality cues showed that consumers were looking for the cues that indicated not only quality but also safety of the meat during meat purchase. The results of both survey and consumer panel studies revealed that consumers might prefer higher degrees of doneness while consuming meat since a majority of the consumers' preference of degree of doneness was at least well done. Conclusion: This study revealed that consumer purchasing preferences might vary between countries regarding marbling and perception of quality. Furthermore, higher degrees of doneness could be the preference of these consumers. Thus, further studies are needed to increase consumer satisfaction in these countries.

• Food Science of Animal Resources
• /
• v.39 no.5
• /
• pp.756-767
• /
• 2019

This study aimed to evaluate the effect of doneness on the microbial, nutritional, and quality characteristics of 1.5 cm- and 2.0 cm-thick pork neck steaks. Pork neck meat was obtained within 24 h after slaughtering, cut into 1.5 cm- and 2.0 cm-thick slices (n=5), packed in LLD-PE wrap, and stored at $4{\pm}2^{\circ}C$ for 7-10 days until aerobic plate counts (APC) reach 5.51-6.50 Log CFU/g. Then, the pork meat was cooked on a frying pan till it was medium-rare, medium, or well-done. The microbial inhibition rates of the 1.5 cm- and 2.0 cm-thick steak in medium-rare state were 58.26% and 51.70%, respectively, whereas it was 100% for medium-done pork steak of either thickness. The total calories of the 1.5 cm- and 2.0 cm-thick well-done pork steaks were 643.61 kcal/100 g and 675.00 kcal/100 g, respectively, which was higher than that in medium-rare and medium-done steaks. The retention ratios for Fe and K in the well-done steak were significantly lower than those in the medium and medium-rare steak of either thickness (p<0.05). The shear force of the medium-rare and medium steak did not differ, whereas that of the well-done steak was significantly higher than that of the medium-rare steak of either thickness (p<0.05). We observed that the well-done pork steak had tough texture, low mineral content, and high calories. Therefore, consumption of medium and medium-rare pork is more beneficial than that of well-done pork.

• Food Science of Animal Resources
• /
• v.43 no.1
• /
• pp.139-156
• /
• 2023

This study aimed to investigate the effect of ethanolic extracts from perilla leaves (PLE) on the quality attributes and polycyclic aromatic hydrocarbons (PAHs) in charcoal-barbecued pork patties. The PLE addition and doneness had no significant effect on the pH of pork patties (p>0.05). Regardless of the concentration, the PLE significantly lower malondialdehyde concentrations and reduced the CIE L^*, CIE a^*, and CIE b^* b^* when compared to control. The addition of 0.2% of PLE did not adversely affect the organoleptic properties of doneness of medium and well-done pork patties. Addition of PLE at 0.4% to medium-cooked pork patties had stronger suppressing effect on the formation of light PAHs compare to control (p<0.05), also adding it to well-done pork patties had the lowest concentration of 4 PAHs and 8 PAHs, and a total of 16 PAHs (p<0.05). Therefore, PLE at 0.4% can be used for suppressing the formation of PAHs and lipid oxidation in well-cooked pork patty.

• Animal Bioscience
• /
• v.34 no.10
• /
• pp.1705-1716
• /
• 2021

Objective: This study aimed to elucidate the effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef strip loins. Methods: Dry- and wet-aged beef aged for 28 days were cooked using different cooking methods (grilling or oven roasting)×cooking temperatures (150℃ or 230℃), and their pH, 2-thiobarbituric acid reactive substances (TBARS), volatile compounds, and color were measured. Results: Cooking conditions did not affect pH; however, grilling resulted in lower TBARS but higher cooking doneness at the dry-aged beef surface compared to oven roasting (p<0.05). In descriptive sensory analysis, the roasted flavor of dry-aged beef was significantly stronger when grill-cooked compared to oven roasting. Dry-aged beef grill-cooked at 150℃ presented a higher intensity of cheesy flavor, and that grilled at 230℃ showed a greater intensity of roasted flavor compared to wet-aged beef at the same condition, respectively. Conclusion: Grilling may be effective for enhancing the unique flavor in dry-aged beef.

• Nutritional Sciences
• /
• v.8 no.2
• /
• pp.125-132
• /
• 2005

According to Sa-Sang constitution, people can be classified into 4 types, Tae-Yang-In, Tae-Eum-In, So-Yang-In, and So-Eum-In. 1he purpose of this study was to examine any significance between types of Sa-Sang constitution and dietary factors. Physical and constitutional examinations as well as a questionnaire survey were conducted on a group of 483 college students. Among the group of 483 college students, only 428 subjects were determined to have identical constitution through both the questionnaire survey and Korean traditional medical doctors' inquiries. Of 428 subjects, $29.7\%$ were determined to be Tae-Eum-Ins; $35.5\%$ were identified as So-Yang-Ins; $34.8\%$ were classified as So-Eum-Ins. Tae-Eum-Ins showed a statistically significant difference in BMI and higher smoking rate in comparison with groups of So-Yang-Ins and So-Eum-Ins. So-Eum-Ins had a tendency to take vegetables and fruits more often but they had lower preferences for balanced diets. Tae-Eum-Ins showed higher propensity to eat a visible fat protein. In terms of degrees of doneness of meat, So-Yang-Ins showed a higher tendency to prefer well-broiled meat Tae-Eum-Ins also tended to have significantly higher iron, potassium, sodium, vitamin $B_1$, niacin, $\beta$-carotene and vitamin E in their diet So-Eum-Ins had significantly lower intakes of protein, phosphorous, and folate. Considering the fact that most chronic degenerative diseases could be developed by any lifestyle factors, it is necessary to conduct educational programs about lifestyles including dietary habits for maintaining good health; On the basis of the results of this study, it is expected that the scientific, objective and accurate diet information depending upon individual's type of constitution will be provided.

• Journal of Animal Science and Technology
• /
• v.60 no.9
• /
• pp.22.1-22.7
• /
• 2018

Background: Cooking temperature and consequently doneness of beef muscles are most important for the palatability and consumer acceptability. Current study assessed the response of mechanical texture of Hanwoo muscles as a function of cooking temperature at different ageing days. Six muscles (Psoas major (PM), Longissimus thoracics (LT), Gluteus medius (GM), Semimembranosus (SM), Biceps femoris (BF) and Triceps brachii (TB)) were collected from each 10 Hanwoo steers. Warner-Bratzler WB-shear force (WBSF) and texture profile analysis (TPA) texture profiles were determined after 3 or 21 days of chiller, and randomly assigned to four groups; non-cooked, cooked at 55, 70 or $85^{\circ}C$. Results: Toughness of WBSF and TPA hardness of Hanwoo muscles were presence in the order of LT = PM = GM = SM < BF = TB (p < 0.001) for non-cooked raw muscle, and PM < LT = GM = SM < TB=BF (p < 0.001) for cooked meat aged for 3 days. WBSF linearly increased in 3 days aged meats after cooked at a higher temperature (P < 0.05). On the other hand, toughening of the muscles were significantly (P < 0.05) differed at various temperature when muscles were aged for 21 days. WBSF of PM and LT muscles were significantly increased at a higher cooking temperature, while other muscles (i.e., GM, SM, BF, TB) showed the lowest values at $70^{\circ}C$. In the case of TPA hardness, the effect of cooking temperature was very less in the toughness of the muscle (P > 0.05). Conclusion: Taken together, these findings clearly showed that the toughness of the muscle highly depends and varies upon the temperature and ageing of the muscle. Moreover, the effect of cooking temperature was very limited on aged muscles. The results mirror the importance of cooking temperature for objective measurements which ultimately estimate sensory tenderness and other quality traits.

• The Korean Journal of Food And Nutrition
• /
• v.16 no.3
• /
• pp.171-179
• /
• 2003

In order to investigate the effects of pickle carrier on physico-chemical characteristics of seasoning chicken products, chicken were cured in seasoning containing 100 ppm germanium water, green tea, water soluble mineral and mixtures(100 ppm germanium water+green tea+water soluble mineral) after addition of 0.1% concentration to the weight of chicken. The determination of pH, salt and sugar contents were carried out, according to curing time. The salt content showed 1.11 %, 1.21 % in cured at 24 hours in control of breast and leg, irrespective of chicken parts, in which showed 19.94 brix, 18.89 brix in sugar content, respectively. These results mean that breast and leg meat added with natural extracts and functional water showed higher sugar content than that of control, in which revealed shortening of curing time by increasing penetrating velocity of salt and sugar content. Thus, salt and sugar content tended to be increased as the curing time of pickle carrier were extended in seasoning chicken after dipping in pickle containing water soluble mineral ions for 6 hours. The seasoning chicken treated with natural extracts and functional water showed a lower than that of control in hardness, irrespective of chicken parts. Overall, the seasoning chicken treated with natural extracts and functional water showed a low TBARS value and Log CFU/g, in which revealed antioxidative and antimicrobial activity. The sensory evaluations of seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions were not significantly different(P<0.05). The glutamic acid among free amino acid contents showed a high in seasoning chicken treated with green tea, compared to control. This amino acid played a important role in taste of seasoning meat. The doneness appearance in seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions tended to not be different, compared to those of control. These results revealed that seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions would be attractive in fast food market on the basis of improvement of tenderness, shortening of curing time and uniformity of roasting appearance in seasoning chicken.