• Food Science of Animal Resources
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• v.30 no.6
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• pp.886-895
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• 2010

The level of fat and salt can affect the product quality and storage stability of processed meats. Additionally, consumers' demands require dietary guidelines for developing low-fat/salt functional foods. Microbial transglutaminase (MTGase), which enhances textural properties by catalyzing protein-protein cross-linkages, was introduced to develop healthier lowfat/salt meat products. The potential possibilities of low-fat/salt processed meats were reviewed under optimal conditions for functional ingredients from several previous studies. The addition of non-meat protein (e.g. sodium caseinate and soy protein isolates), hydrocolloids (e. g. konjac flour, carrageenan, and alginates), and MTGase alone or in combination with other functional ingredients improved textural and sensory properties similar to those of regularly processed meats. When MTGase was combined with hydrocolloids (konjac flour or sodium alginate) or other functional ingredients, gelling properties of meat protein were improved even at a low salt level. Based on these reviews, functional ingredients combined with new processing technologies could be incorporated into processed meats to improve the functionality of various low-fat/salt meat products.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.5
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• pp.702-708
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• 2016

Aloe vera has been used worldwide for pharmaceutical, food, and cosmetic industries due to its wide biological activities. However, quality improvement of low fat meat products and their acceptability with added Aloe vera gel (AVG) is scanty. The aim of this study was to explore the feasibility of using fresh AVG on physicochemical, textural, sensory and nutritive qualities of goat meat nuggets. The products were prepared with 0%, 2.5%, and 5% fresh AVG replacing goat meat and were analyzed for proximate composition, physicochemical and textural properties, fatty acid profile and sensory parameters. Changes in lipid oxidation and microbial growth of nuggets were also evaluated over 9 days of refrigerated storage. The results showed that AVG significantly (p<0.05) decreased the pH value and protein content of meat emulsion and nuggets. Product yield was affected at 5% level of gel. Addition of AVG in the formulation significantly affected the values of texture profile analysis. The AVG reduced the lipid oxidation and microbial growth in nuggets during storage. Sensory panelists preferred nuggets with 2.5% AVG over nuggets with 5% AVG. Therefore, AVG up to 2.5% level could be used for quality improvement in goat meat nuggets without affecting its sensorial, textural and nutritive values.

• Korean Journal of Agricultural Science
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• v.15 no.2
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• pp.164-173
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• 1988

This study is to analyse marketing and industrial structure of meat processing industry and to examine it's current situation related to agriculture. For this purpose 1. This paper surveys the history of meat processing industry, and analyses current situation of meat processing industry, based upon economic statistic data. 2. For the research of marketing structure of meat processing products, this paper not only ciassifies into three catagories; the supply of raw meat, main marketing organization, and path, but measures magnitude of Marketing Bill and Farmer's Share practically through statistic data and an on-the-spot survey. 3. This study also attempt to explain the relation of meat processing industry and the other industry and role of meat processing industry is Korean economy by the use of input-output table. The results of the study are as follows; 1. The meat processing industry in Korea produces low quality, and expensive raw meat with limited quality, inefficiency of marketing structure, and unrelated livestock and meat processing industry. 2. Korea market structure of meat processing products has been changed into oligopoly from monopoly by a new corporation entered into monopoly and the size of meat processing market firms has been normalized. 3. Meat processing industry is very important considering with its high back-linkage-effect. In order to develop meat processing industry and marketing, it is essential that operation of intergrated meat market center, meat market center should be efficiently operated. The efficient utilization of domestic resource for raw meat and development of processing technique have to be required, by means of the governmental support.

• Animal Bioscience
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• v.35 no.8
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• pp.1258-1269
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• 2022

Objective: For improving meat quality especially tenderness, male cattle are usually castrated to removes both the testicles. This study was conducted to evaluate the effect castration method (half- and complete-castration) on meat yield and quality characteristics of Hanwoo male cattle. Methods: Thirty-two similar age (5.9 months) Hanwoo male calves were divided into: half-castration (HC) and complete-castration (CC) groups (n = 16 per group). At 7 months of age, all the animals were castrated in which the HC calves had only one testicle surgically removed while, the CC calves had both testicles surgically removed. The castrated animals were reared under identical conditions until 25 months of age. After slaughter, the carcasses were evaluated for carcass traits and meat yield of primal cuts. For examination of the castration effect on meat quality, L. lumborum and semimembranosus muscles were used. The meat samples were analyzed for chemical composition, color, pH, shear force and water holding capacity, fatty acids, metabolites and volatile aroma compounds. Results: The HC group showed higher meat yields of all primal cuts (p<0.05). As a result, the total meat yield was higher by approximately 44 kg in the HC group (303.32 kg, corresponding to 67.88%) compared to the CC group (259.30 kg, corresponding to 62.11%) (p<0.05). In terms of meat quality, the HC resulted in two times greater fat content in both muscles examined compared to intact males. More importantly, the shear force values did not differ between HC and CC groups for L. lumborum muscles (p>0.05). The meat from HC animals exhibited higher amount of free amino acids associated with sweetness (p<0.05). Furthermore, the castration method only exhibited a negligible effect on metabolites and volatile aroma compounds in the cooked meat. Conclusion: Half-castration emerged as an alternative practice to be used for increasing the yield and tenderness of male cattle meat.

• Journal of Food Hygiene and Safety
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• v.18 no.1
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• pp.30-32
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• 2003

This study was performed to investigate the contents of nitrites in 450 meat products in Seoul from Jan. to Dec. in 2002. Sorbic acid contents of the samples were determined by Gas Chromatography. 67 samples of 450 (14.9%) were detected in sorbic acid contents. In each meat products, 65,6% (21/32) in dried meats, 17.6% (3/17) in bacon, 11.7% (27/231) in hams, 11.7% (13/111) in sausages, and 11.5% (3/26) in meat cu. The concentration range of Sorbic acid and its average content in each of the meat products are as follows: ND-1.21 g/ Kg and 0.34 g/kg in dried meat, ND-0.84 g/Kg and 0.12 g/Kg in bacon, ND-1.27 g/Kg and 0.074 g/Kg in ham, ND- 0.90 g/Kg and 0.077 g/Kg in sausage, and ND-0.20 g/Kg, 0.015 g/Kg in can meat. Together, these results demonstrated that the processed market meat products must be reinforced to supply for the citizens as safe foods.

• Food Science of Animal Resources
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• v.38 no.4
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• pp.759-767
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• 2018

The concern about the possibility of food can be a vehicle for the transmission of Clostridium difficile to humans has been raised recently due to the similarities among the strains isolated from patients, foods and food animals. In this study, therefore, the prevalence of C. difficile was investigated in beef and chicken meat products collected from 57 different butcher shops, markets and fast food restaurants in Sakarya province of Turkey. Two out of 101 samples (1.98%) was positive for C. difficile indicating a very low prevalence. The pathogen was isolated from an uncooked meatball sample and a cooked meat $d{\ddot{o}}ner$ sample, whereas not detected in chicken meat samples. The meatball isolate was resistant to vancomycin and tetracycline, while the cooked meat $d{\ddot{o}}ner$ isolate was resistant to vancomycin and metronidazole. Both isolates were sensitive to moxifloxacin and clindamycin. Toxins A and B were not detected. This study reveals the presence of C. difficile in further processed beef products in Turkey.

• Korean Journal of Poultry Science
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• v.44 no.1
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• pp.41-49
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• 2017

This study was conducted to identify the quality and functional properties of meat and meat batter among commercial broilers and two different ages of spent layers. Breast and whole leg meat samples were prepared from the broilers and spent layers to compare meat quality traits: Commercial broiler (Arbor Acre; 6-week-old) and two different ages of spent layers (Hy-Line; 70 and 95-week-old). Three types of meat batters containing breast meat as 50% of total ingredients were also prepared to analyze processing qualities. The broiler showed the highest water holding capacity (p<0.05) and the lowest cooking loss value (p<0.05) in both meat and meat batter samples. The breast and leg meat of the 95-week-old layers showed the highest shear force value (p<0.05), and also showed the highest shear force and hardness values in the meat batter. Although the oldest layer meat showed tougher textural traits than the 70-week-old layers, no significant differences were found for cooking loss and water loss values in both the meat and meat batter samples. Besides, panelists gave equivalent scores within different ages and parts of the cooked layer meats in the sensory evaluation. Similar ratios of polyunsaturated fatty acids to saturated fatty acids, and omega-6 to omega-3 fatty acids were obtained from both the 70-week-old layer and 95-week-old layer meats. In conclusion, the 95-week-old spent layers, especially for breast meat, had equivalent potential as raw materials for processed meat products compared to the 70-week-old layers.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.476-491
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• 2016

Purpose: This study investigated consumers' perception of food safety and risk from foodborne illness and consumption pattern of meat and processed meat products in Korea. Methods: A quantitative survey was performed by trained interviewers, surveying 1,500 adults who were randomly selected from six major provinces in Korea. Results: Most of the respondents reported foodborne illness risk related to the consumption of raw meat but not related to heated meat and processed meat products. As respondents perceived the risk of food poisoning from raw meat, the purchase and intake decreased (p<0.001). Most of the respondents considered a low possibility of foodborne illness at home. Seventy-seven percent of the respondents thought that bacteria and virus are the main causes of foodborne illness. Improper storage practice (40.7%) and unsafe food material (29.3%) were the main risk factors contributing to foodborne illness. Perception and practice of food safety was significantly different by the residency area. The most preferred meat, processed meat, and processed ground meat products were pork (58%), ham (31.1%), and pork cutlet (40.4%), respectively. The most preferred cooking method was roasting, regardless of the type of meat, but the second preference for cooking method was significantly affected by the type of meat (p<0.001): stir-fried pork, beef with seasoning, fried-chicken and boiled duck. Frequency of eating out was 0.75/day on weekdays and 0.78/day on weekends at the mainly Korean BBQ restaurant. Conclusion: The results of this study could be used to develop science-based education materials for consumer and the specific guideline of risk management of meat and processed meat products.

• Korean Journal of Clinical Laboratory Science
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• v.49 no.2
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• pp.135-140
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• 2017

Polymerase chain reaction (PCR) was used to detect cattle material from processed meat products. Seventy-eight different commercial processed meat products were purchased from several big food marts. Among them, 17 products contained cattle material (10 samples contained only cattle, 5 samples mixed with cattle and porcine, 2 samples mixed with cattle, porcine and chicken). The genomic DNA was extracted directly from the processed meat products, and strain-specific primer targeting the 16S ribosomal RNA mitochondrial gene was used. All PCR products were cloned into the pGEM-T easy vector and sequenced. Consequently, the PCR products were amplified from 10 processed meat products, which contained only cattle material in our conditions. Furthermore, PCR reactions showed the same results at mixed samples. The DNA sequence obtained from pGEM-T easy/PCR products showed more than 95% identity with Bos taurus 16S rRNA gene using homology analysis. In conclusion, we suggest that the method using PCR, as performed in this study, could be useful in detecting cattle material in processed meat products. Moreover, our system could be applicable in inspection procedures to improve the verification of correct labeling for import and export processed meat products.

• Animal Bioscience
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• v.36 no.6
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• pp.943-952
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• 2023

Objective: For decades, LYD ([Landrace×Yorkshire] ♀×Duroc ♂) pigs are the most commonly-used commercial breed for meat production in Korea. Recently, due to the increasing demand for premium pork, the National Institute of Animal Science (Korea) has synthesized a novel pig breed named Woori Heukdon (WHD). This study aimed at comparing the carcass traits, meat yield and quality characteristics between the LYD and WHD pigs under identical rearing condition. Methods: The WHD and LYD pigs (n = 15 each) were reared under identical conditions and fed the same commercial diet until reaching recommended market weight (100 to 120 kg). After slaughter, the carcasses were evaluated for traits and meat yield, and the meat quality was assessed on shoulder butt and belly cuts. Results: Although no significant differences (p>0.05) occurred in slaughter weight between two pig types, WHD had a lower meat yield (by about 6 kg corresponding to approximately 7%) compared to the LYD pigs (p<0.05). The WHD had a higher fat content (by 4.26% and 13.52% in the shoulder butt and belly, respectively) compared to those of LYD pigs (p<0.05). The WHD meat showed a lower cooking loss and higher a* (redness) value (p<0.05). The WHD belly had a significantly (p<0.05) higher oleic acid content and concentrations of nonanal, octanal and decanal associated with fatty odor while, the LYD meat had a higher number of pyrazines associated with roasty odor. Regarding sensory quality, higher flavor, juiciness, and acceptability higher scores were given for the WHD meat than for the LYD meat (p<0.05). Conclusion: Under identical rearing conditions the WHD exhibited a better meat quality and sensory properties. However, the use of this diet resulted in a high fat level that may be associated with high trimming loss for the WHD.