• Korean Journal of Veterinary Service
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• v.21 no.2
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• pp.157-161
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• 1998

To get the information of sanitary develoment of beef and pork, we get the result of environmental specimens(slaughter house floors, sewage, etc) in laboratory. 1. After examination of bacterial infection on after-bleeding, after-dismemberment and final products at each stage of cattle slaughter process, we got log 3.80~7.48cfu/$\textrm{cm}^2$ of aerobic plate counts and log 2.60~5.23cfu/$\textrm{cm}^2$ of coliform counts or so from the carcasses after bleeding, but these count levels went down little bit after dismemberment but as we continued study to the final products, the count levels kept sililar in mumbers. 2. At the slaughter process of pigs, the aerobic plate counts and the coliform counts reached such high levels of log 5.59~8.80cfu/$\textrm{cm}^2$ and log 3.31~5.67cfu/$\textrm{cm}^2$, respectively, after bleeding, in general, these count diminished in a big way after scalding, but they increased just little bit from dismemberment to final products. And there were few differences in the contamination levels on the final products no matter what seasonal contaminations after bleeding. 3. Test revealed very low levels of cell counts both on the aerobic plate counts of washing water and in the coliform counts, the former was log 1.00~2.69cfu/$\textrm{cm}^2$ and the later was log 3.30~5.67cfu/$\textrm{cm}^2$, but the contamination levels on the beds of transfering vehicles for carcasses were very high as followes : the aerobic counts was log 4.23~7.20cfu/$\textrm{cm}^2$ and coliform counts was log 2.86~5.20cfu/$\textrm{cm}^2$. 4. Study showed the aeroboc plate counts and the coliform counts get to the highest levels in summer, the second highest one is in fall, the third in spring, lowest in winter. Resulting from the test results proven above we reached this kind of conclusion the bacterial contaminations on eatable carcasses were upto hygienic treatment of carcasses and cleaniness of transfering vehicles at the final stop of slaughter processes rather than upto at any stage of slaughter processes. Therefore we have got to establish alternatives immediately to develo sanitary quality of meat and pork.

• 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.

• Journal of Animal Science and Technology
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• v.48 no.5
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• pp.727-738
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• 2006

This study was carried out to investigate the effect of feeding levels and periods of Rhus verniciflua Stokes (RVS) on the quality of M. longissimus from gilts (Landrace×Yorkshire×Duroc) at finishing stage. The gilts were fed diets containing 0 (control), 2 and 4% RVS for 5 weeks (the latter feeding periods) and 8 weeks (the first feeding periods+the latter feeding periods) before slaughtering, respectively. Samples were stored at 3±0.2℃ for 8 days. Crude fat content was decreased by feeding diets of 4% RVS (p<0.05). Water-holding capacity (WHC) was higher in RVS treatments than in control during storage (p<0.05). L*(Lightness) value was higher in 5 weeks-RVS treatment than in control during storage (p<0.05). a*(Redness) and b*(yellowness) were not affected by the levels and periods of RVS supplementation. Thiobarbituric acid reactive substances (TBARS) value was lower in RVS treatment than in control (p<0.05), and the 5 weeks with 4% RVS treatment showed the highest antioxidative activity. Fatty acid compositions of pork were changed by RVS feeding levels and periods. The meat supplemented with RVS showed high levels of unsaturated fatty acid (UFA) composition and monounsaturated fatty acid (MUFA)/saturated fatty acid (SFA) ratio compared with control. The dietary 8 weeks-RVS treatments had lower stearic acid(18:0) and higher polyunsaturated fatty acid (PUFA) contents than in other treatments. Melting point of backfat also decreased by increasing the level and period of RVS supplementation (p<0.05). Therefore, RVS fed pork decreased fat content and melting point, increased WHC and UFA composition, and delayed lipid oxidation during storage.

• Korean Journal of Community Nutrition
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• v.16 no.2
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• pp.265-277
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• 2011

This study was conducted to improve the nutritional status of high school girls via lunch menu intervention. Surveys were carried out twice to evaluate basal status and status after lunch menu intervention. In the first survey nutrient intakes of 24-hour and school lunch were each estimated by 24-hour recall dietary survey and self-recording, respectively. Calcium intake was the lowest among nutrients, and stir-frying was the most preferred cooking method. Five dishes of school lunch menus which were included in the first survey were replaced with recipes containing foods with higher calcium level; anchovy stir-fried with red pepper paste, anchovy stir-fried with almond, pork stir-fried with shredded kelp, crab meat soup, and tteokbokki with cheese. In the second survey calcium intake from school lunch was significantly (p < 0.001) increased from 45.5% to 50.2% of one thirds of recommended intake (RI) after calcium enriched lunch menu intervention. Intakes of vitamin A and E were also significantly increased, whereas those of energy, thiamin, and vitamin C were decreased. Index of nutritional quality values of nutrients of 24-hour intakes (except thiamin, vitamin B6, vitamin C) is increased by intervention; however, those of calcium, folic acid, iron are still very low. Even though this study shows a possibility of improving nutrient intakes of students through school lunch menu intervention, lunch intervention by itself is not enough action to improve nutritional status of micronutrient for adolescents.

• Journal of Animal Science and Technology
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• v.56 no.7
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• pp.23.1-23.7
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• 2014

Background: Scanning of the genome for selection signatures between breeds may play important role in understanding the underlie causes for observable phenotypic variations. The discovery of high density single nucleotide polymorphisms (SNPs) provide a useful starting point to perform genome-wide scan in pig populations in order to identify loci/candidate genes underlie phenotypic variation in pig breeds and facilitate genetic improvement programs. However, prior to this study genomic region under selection in commercially selected Berkshire and Korean native pig breeds has never been detected using high density SNP markers. To this end, we have genotyped 45 animals using Porcine SNP60 chip to detect selection signatures in the genome of the two breeds by using the $F_{ST}$ approach. Results: In the comparison of Berkshire and KNP breeds using the FDIST approach, a total of 1108 outlier loci (3.48%) were significantly different from zero at 99% confidence level with 870 of the outlier SNPs displaying high level of genetic differentiation ($F_{ST}{\geq}0.490$). The identified candidate genes were involved in a wide array of biological processes and molecular functions. Results revealed that 19 candidate genes were enriched in phosphate metabolism (GO: 0006796; ADCK1, ACYP1, CAMK2D, CDK13, CDK13, ERN1, GALK2, INPP1; MAK, MAP2K5, MAP3K1, MAPK14, P14KB, PIK3C3, PRKC1, PTPRK, RNASEL, THBS1, BRAF, VRK1). We have identified a set of candidate genes under selection and have known to be involved in growth, size and pork quality (CART, AGL, CF7L2, MAP2K5, DLK1, GLI3, CA3 and MC3R), ear morphology and size (HMGA2 and SOX5) stress response (ATF2, MSRB3, TMTC3 and SCAF8) and immune response (HCST and RYR1). Conclusions: Some of the genes may be used to facilitate genetic improvement programs. Our results also provide insights for better understanding of the process and influence of breed development on the pattern of genetic variations.

• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.142-153
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• 2006

This study was planned to investigate the current using status of agricultural products in school food service both produced in Korea and imported from other countries and the dieticians' perception on using those. A total of 723 dieticians of 442 elementary schools and 381 middle high schools were surveyed in July, 2003 to perform the purposes of the study. A high using rate (93.4%) for Korean agricultural products was investigated. As for meat such as pork and chicken except beef and eggs, the using rate of Korean agricultural products was high. Almost 100% of vegetables and fruits, except tropical fruits such as banana, kiwi, orange and pineapple supplied for school food service were also Korean products. As for nuts and edible oil, the rate of using for Korean agricultural products was comparatively lower than those of other food items due to the price gap. Most dieticians rated the quality of the products produced in Korea higher than that of the imported products in the aspects of their freshness, taste, and safety. But they found no difference in the package condition of the products produced in Korea and of those imported from other countries. This result suggests that the package system should be improved for the agricultural products produced in Korea.

• Food Science of Animal Resources
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• v.29 no.6
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• pp.685-694
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• 2009

The aim of the present study was to evaluate the variation in ultimate pH of commercial populations of pure-breed (Landrace, Duroc and Yorkshire) pig's longissimus muscles and their effect on objective meat quality traits and sensory characteristics. Fifty boars were sampled from 184 pigs, which were reared at three breeding farms and slaughtered at a commercial abattoir. The selection was determined based on ultimate pH, and animals were segregated into three groups: low pH (pH $\leq$ 5.5, n=13), medium pH (pH 5.5 to 5.6, n=18) and high pH (pH $\geq$ 5.6, n=16). The breeds had no significant effects; however, pigs with a higher ultimate pH had significantly (p<0.05) higher intramuscular fat content, lower level of polyunsaturated fatty acids, lower level of lipid oxidation and higher eating quality compared to those with lower ultimate pH. As the ultimate pH increased, the relative proportion of C14:0, C16:0 and C18:1 increased while C18:2n6 and C20:4n6 decreased. The present study demonstrates that the economic value of pigs can be characterized by the ultimate pH and/or intramuscular fat content. However, these results do not necessarily indicate that a high ultimate pH directly corresponds to high intramuscular fat content and vice versa.

• Journal of the Korean Society of Industry Convergence
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• v.21 no.1
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• pp.9-16
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• 2018

Aloe gel layer is well known as raw materials of medicines and cosmetics due to their antioxidant and anti-inflammatory properties. In aloe gel extracting process, the outer part of the leaf was removed. It contains high quality of fiber and many nutrients. However, this part is thrown away and generally used as fertilizer. The purpose of this research was to examine the important nutrient of Aloe saponaria. Moreover, the feasibility of using aloe as a dietary supplement by feeding fermentation treatment of aloe was investigated. To do this, the aloe leaf was divided into several parts including leaf skin, bottom of the leaf, tip of the leaf, middle of the leaf, and leaf flesh. Then the saponin content were analyzed from each part. The extraction method was used to clarify the saponin content. The aloe then fermented to improve it benefit. The fermented Aloe then given as dietary food to group of pig. Finally, the appropriate feed level was determined and the pork meat quality was analyzed. The extraction of saponin shows that the highest concentration of saponin located on the skin of the leaf. The feeding experiment shows that there is no significant difference in pig growth without aloe dietary food and groups with aloe as dietary food. It was conclude that fermented aloe can replace the pigs normal feeder as an alternative feeding solution.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.4
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• pp.539-546
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• 2020

Objective: The Jeju native pig (JNP) found on the Jeju Island of Korea is a unique black pig known for high-quality meat. To investigate the genetic uniqueness of JNP, we analyzed the selection signature of the JNP in comparison to commercial pigs such as Berkshire and Yorkshire pigs. Methods: We surveyed the genetic diversity to identify the genetic stability of the JNP, using the linkage disequilibrium method. A selective sweep of the JNP was performed to identify the selection signatures. To do so, the population differentiation measure, Weir-Cockerham's F_st was utilized. This statistic directly measures the population differentiation at the variant level. Additionally, we investigated the gene ontologies (GOs) and genetic features. Results: Compared to the Berkshire and Yorkshire pigs, the JNP had lower genetic diversity in terms of linkage disequilibrium decays. We summarized the selection signatures of the JNP as GO. In the JNP and Berkshire pigs, the most enriched GO terms were epithelium development and neuron-related. Considering the JNP and Yorkshire pigs, cellular response to oxygen-containing compound and generation of neurons were the most enriched GO. Conclusion: The selection signatures of the JNP were identified through the population differentiation statistic. The genes with possible selection signatures are expected to play a role in JNP's unique pork quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.668-674
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• 1998

Physico-chemical qualities of pyunyuk depending on the cooking time were evaluated to produce high quality and to reduce labor and processing time. Pork headmeat divided into two parts was cooked for 1~4hrs, trimmed and pressed with 110kg/$\textrm{cm}^2$(gauge pressure) for 3.5hrs at 1$0^{\circ}C$. The contents of general nutrients, yield, texture, color, fatty acid composition, gel structure, and sensory evaluation were observed. Deboning time was very dependent on cooking time. Optimum cooking time observed in this study was 2~2.5hrs for efficiency of deboning and yield. Excess cooking time resulted in low yield and working efficiency. Yield variation depending on the cooking time was 14.3~26.0% and it was reduced by increasing the cooking time. The content of moisture was 53.5~54.8% which was not significantly different by cooking time. The content of crude fat was 14.2~26.0% which was decreased by increasing the cooking time. The contents of crude protein(21.1~26.3%) and mineral(1.4~2.7%) were increased by increasing the cooking time. The color of pyunyuk was significantly different by cooking time(p<0.05). In the texture, hardness and chewiness of the pyunyuk cooked for 2hrs were significantly higher than others processed in this study(p<0.05). However cohesiveness and springiness were not different among pyunyuks. With sensory evaluation, hardness was similar among the pyunyuks cooked over 2hrs. The pyunyuk cooked for 1hr showed higher value in juiciness than the pyunyuk cooked for 3~4hrs(p<0.05). The % of saturated fatty acids was decreased by increasing the cooking time, and gel structure of pyunyuk cooked for 2hrs was the most compact among treaments. In conclusion, 2hrs was proper as a cooking time concerned with working efficiency and physico-chemical quality of pyunpyk.