• Food Science of Animal Resources
• /
• v.35 no.5
• /
• pp.597-603
• /
• 2015

The purpose of this study was to investigate the influence of processing conditions (temperature and time) and binding agent types (glutinous rice flour, potato starch, bean flour, and acorn flour) on the physicochemical and sensory characteristics of ground dried-pork meat product. For this purpose, ground dried-pork meat product was produced by adding several binding agents at different drying temperatures and times. The drying time affected moisture content and water activity in all drying temperature. However, under the similar drying conditions, the extent of drying varied depending on the type of binding agents. The results of sensory evaluation for texture degree and overall acceptability indicated the following: overall, higher drying temperatures and longer drying time heightened the degree of texture, and the overall acceptability varied depending on binding agent type. Physicochemical and sensory characteristics were analyzed to determine any possible correlation. The results revealed a high correlation between moisture content, water activity, shear forces, and sensory evaluation (p<0.01). However, there was no correlation with respect to overall acceptability.

• Journal of the Korean Dietetic Association
• /
• v.3 no.1
• /
• pp.30-43
• /
• 1997

This study was conducted to investigate the attitude of dietitians on meat products and consumption of meat products in meal service of elementary school. Eight hundred and forty two questionnaires collected from each district of the country were statistically analyzed. Dietitians showed preference of ham and packed meat to other meat products. Dietitians had a good image on meat product regarding it as a good source of protein, imported food and diversely used food for cooking. Whereas 50% and 25.8% of dietitians concerned about the high content of preservative and sodium, respectively. More than 96% of dietitians suggested the food processing company to decrease the addition of preservatives, coloring agents, color formers and sodium. Fifty nine percent of dietitians responded they would increase the consumption of meat product if it is processed to food with low sodium, low cholesterol, low fat and no persavatives. Dietitians used ham for cooking once or twice a month. The reason they used the meat product for meal service was the preference of students and readiness of meat product for cooking. The dietitian's favorite cooking method was roasting ham or sausage with vegetable. Dietitians responded the first thing they checked for purchasing meat product was the date of processing and the term of validity.

• Asian-Australasian Journal of Animal Sciences
• /
• v.33 no.10
• /
• pp.1533-1543
• /
• 2020

Plant-based meat analogues, edible insects, and cultured meat are promising major meat alternatives that can be used as protein sources in the future. It is also believed that the importance of meat alternatives will continue to increase because of concerns on limited sustainability of the traditional meat production system. The meat alternatives are expected to have different roles based on their different benefits and limitations. Plant-based meat analogues and edible insects can replace traditional meat as a good protein source from the perspective of nutritional value. Furthermore, plant-based meat can be made available to a wide range of consumers (e.g., as vegetarian or halal food products). However, despite ongoing technical developments, their palatability, including appearance, flavor, and texture, is still different from the consumers' standard established from livestock-based traditional meat. Meanwhile, cultured meat is the only method to produce actual animal muscle-based meat; therefore, the final product is more meat-like compared to other meat analogues. However, technical difficulties, especially in mass production and cost, remain before it can be commercialized. Nevertheless, these meat alternatives can be a part of our future protein sources while maintaining a complementary relationship with traditional meat.

• Food Science of Animal Resources
• /
• v.40 no.3
• /
• pp.415-425
• /
• 2020

It is believed that two main proteolytic systems are involved in the tenderization of meat: the cathepsins and the calpains. Many researchers consider the calpain system to be the major contributor to meat tenderness during post-mortem storage. However, the role and activity of cathepsins during post-mortem storage or low temperature meat processing is unclear, particularly for the tough meat cuts like brisket. Thus, the study was designed to investigate the effects of cold (refrigerated and frozen) storage and sous vide processing on the activities of cathepsin B, H, and L in beef brisket. There were no significant changes in pH and cathepsin H activity throughout the 18 d of storage at both temperatures. However, an increase in cathepsin B activity was observed during the first 4 d at both storage temperatures, but subsequently the activity remained unchanged. Cathepsins B and L were found to be more heat stable at sous vide temperatures (50℃ for 24 h, 55℃ for 5 h and at 60℃ and 70℃ for 1 h) compared to cathepsin H. Cathepsin B+L activity was found to increase after sous vide cooking at 50℃ for 1 h but decreased to about 47% relative to the uncooked control after 24 h of cooking. These results suggest that cathepsins B and L may contribute to the improved meat tenderness usually seen in sous vide cooked brisket meat.

• Journal of Practical Agriculture & Fisheries Research
• /
• v.25 no.2
• /
• pp.30-35
• /
• 2023

Horse meat is a low-fat and high-protein food with more essential amino acids and less fat than other meat, but the horse meat has not been popularized in Korea due to stereotypes about horse meat. In this study, a comparative analysis of horse meat and beef was conducted using electronic nose device and gas chromatography, and as a result, there was no significant difference in the scent. However, the oleic acid content of beef is significantly higher than that of horse meat(p<0.05). Therefore, the possibility of popularizing horse meat processed products in the domestic meat processing market is expected to be sufficient.

• Environmental Engineering Research
• /
• v.25 no.3
• /
• pp.309-315
• /
• 2020

Slaughterhouse wastewater (SWW) is characterized as one of the most harmful agriculture and food industrial wastewaters due to its high organic content. The emissions of SWW would cause eutrophication of surface water and pollution of groundwater. This study developed a pilot scale anaerobic-aerobic slaughterhouse wastewater treatment process (AASWWTP) to enhance the chemical oxygen demand (COD) and total nitrogen (TN) removal. The optimum supernatant reflux position and ratio for TN removal were investigated through the modified Box-Behnken design (BBD) experiments. Results showed that COD could be effectively reduced over the whole modified BBD study and the removal efficiency was all higher than 98%. The optimum reflux position and ratio were suggested to be 2 alure and 100%, respectively, where effluent TN concentration was satisfied with the forthcoming Chinese discharge standard of 25 mg/L. Anaerobic digestion and ammonia oxidation were considered as the main approaches for COD and TN removal in the AASWWTP. The results of inorganic nutrients (K⁺, Na⁺, Ca²⁺ and Mg²⁺) indicated that the SWW was suitable for biological treatment and the correspondingly processes such as AASWWTP should be widely researched and popularized. Therefore, AASWWTP is a promising technology for SWW treatment but more research is needed to further improve the operating efficiency.

• Asian-Australasian Journal of Animal Sciences
• /
• v.30 no.1
• /
• pp.71-77
• /
• 2017

Objective: This experiment was conducted to investigate the effects of dietary supplementation with marigold extract on growth performance, pigmentation, antioxidant capacity and meat quality in broiler chickens. Methods: A total of 320 one-day-old Arbor Acres chickens were randomly divided into 5 groups with 8 replicates of 8 chickens each. The chickens of control group were fed with basal diet and other experimental groups were fed with basal diet supplemented with 0.075%, 0.15%, 0.30%, and 0.60% marigold extract respectively (the corresponding concentrations of lutein were 15, 30, 60, and 120 mg/kg). Results: The results showed that marigold extract supplementation increased the yellowness values of shank, beak, skin and muscle and the redness ($a^*$) value of thigh muscle (linear, p<0.01). Marigold extract supplementation significantly increased the total antioxidant capacity, and the activities of superoxide dismutase in liver and thigh muscle (linear, p<0.01) and significantly decreased the malondialdehyde contents of liver and thigh muscle (linear, p<0.01). Marigold extract supplementation significantly decreased the drip loss and shear force of thigh muscles (linear, p<0.01). There was no significant effect on growth performance with marigold extract supplementation. Conclusion: In conclusion, dietary supplementation of marigold extract significantly increased the yellowness values of carcass, antioxidant capacity and meat quality in broiler chickens.

• Journal of Food Hygiene and Safety
• /
• v.15 no.3
• /
• pp.252-255
• /
• 2000

This study was conducted to investigate the application of ATP bioluminescence to measure the degree of microbial contamination from raw meat, meat processing and milk processing lines. Samples collected from slaughter house, meat and milk processing plants were tested for estimation of bacterial number by using ATP bioluminescence and conventional method. The former result was transffered to R-mATP value(log RLU/ml), and the latter transffered to CFU(log/ml). Correlation coefficient(r) between aerobic counts(CFU, log/ml) and R-mATP(log RLU/ml) value was 0.93(n=408). R-mATP of aerobic counts from beef, pork, chicken was 0.93(n=220), and that was 0.93(n=187) between meat processing and dairy processing plants. In addition, Correlation coefficient(r) between aerobic counts and R-mATP was 0.87(n=252) under 1$\times$10${^5}$/ml of bacterial count and 0.74(n=152) over 10${^5}$ respectively.

• Food Science of Animal Resources
• /
• v.43 no.6
• /
• pp.1087-1110
• /
• 2023

The growing demand for sustainable food production and the rising consumer preference for fresh, healthy, and safe food products have been driving the need for innovative methods for processing and preserving food. In the meat industry, this demand has led to the development of new interventions aimed at extending the shelf life of meats and its products while maintaining their quality and nutritional value. Cold plasma has recently emerged as a subject of great interest in the meat industry due to its potential to enhance the microbiological safety of meat and its products. This review discusses the latest research on the possible application of cold plasma in the meat processing industry, considering its effects on various quality attributes and its potential for meat preservation and enhancement. In this regard, many studies have reported substantial antimicrobial efficacy of cold plasma technology in beef, pork, lamb and chicken, and their products with negligible changes in their physicochemical attributes. Further, the application of cold plasma in meat processing has shown promising results as a potential novel curing agent for cured meat products. Understanding the mechanisms of action and the interactions between cold plasma and food ingredients is crucial for further exploring the potential of this technology in the meat industry, ultimately leading to the development of safe and high-quality meat products using cold plasma technology.

• Asian-Australasian Journal of Animal Sciences
• /
• v.30 no.2
• /
• pp.236-245
• /
• 2017

Objective: The study was to investigate the effects of alanyl-glutamine (Ala-Gln) and glutamine (Gln) supplementation on the intestinal mucosa barrier in piglets. Methods: A total of 180 barrows with initial weight $10.01{\pm}0.03kg$ were randomly allocated to three treatments, and each treatment consisted of three pens and twenty pigs per pen. The piglets of three groups were fed with control diet [0.62% alanine (Ala)], Ala-Gln diet (0.5% Ala-Gln), Gln diet (0.34% Gln and 0.21% Ala), respectively. Results: The results showed that in comparison with control diet, dietary Ala-Gln supplementation increased the height of villi in duodenum and jejunum (p<0.05), Gln supplementation increased the villi height of jejunum (p<0.05), Ala-Gln supplementation up-regulated the mRNA expressions of epidermal growth factor receptor and insulin-like growth factor 1 receptor in jejunal mucosa (p<0.05), raised the mRNA expressions of Claudin-1, Occludin, zonula occludens protein-1 (ZO-1) and the protein levels of Occludin, ZO-1 in jejunal mucosa (p<0.05), Ala-Gln supplementation enlarged the number of goblet cells in duodenal and ileal epithelium (p<0.05), Gln increased the number of goblet cells in duodenal epithelium (p<0.05) and Ala-Gln supplementation improved the concentrations of secretory immunoglobulin A and immunoglobulin G in the jejunal mucosa (p<0.05). Conclusion: These results demonstrated that dietary Ala-Gln supplementation could maintain the integrity of small intestine and promote the functions of intestinal mucosa barriers in piglets.