• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.6
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• pp.580-584
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• 2009

The effect of freshwater crab meat additive on protein quality of tofu was studied. Tofu containing freshwater crab meat(TCM) prepared by the formulation for the best sensory qualities had about 20% more lipid and ash content than those of commercial tofu. TCM showed a higher content of lysine, methionine, cysteine and tyrosine compared with those in commercial tofu. TCM was comparable to commercial tofu(CT) regarding the in vitro protein digestibility(95%). A considerable difference in computed protein efficiency ratio(C-PER) resulted between CT(1.76-1.81) and TCM(2.61). Therefore, crab meat has potential as an ingredient for enriching essential amino acid and improving protein quality of CT.

• Applied Biological Chemistry
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• v.33 no.1
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• pp.43-51
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• 1990

Meat emulsions containing 0, 15, 30 and 45% of soy protein isolate(SPI), Na-caseinate(Na-CN) and their mixtures were prepared in order to determine the effect of these non-meat proteins on the physical properties and their sensory quality in emulsion type sausage. It was found that SPI was better fat stabilizer and better binder than Na-CN. The mixtures of SPI and Na-CN didn't exert any significant effect on emulsion stability. From the texture profile analysis by using Instron two-cycle compression tests, decrease in the substitution levels and increase in the ratio of SPI/Na-CN resulted in a significant increase in the textural values of hardness, adhesiveness, gumminess, chewiness. The finished products showed that the substituted product for 15 % meat protein had higher textural values than the unsubstituted product. The sensory quality evaluated for the final products showed no significant difference between the SPI substituted product for 15 % meat protein and the unsubstituted product. However, all of the substituted products for 15 % meat protein and some of those for 30 % substitution with SPI and 67 % SPI received higher scores than average.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.41 no.3
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• pp.170-175
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• 2008

We made sand-lance meat paste containing 0.1-0.5% propolis to improve the quality of the product. The quality characteristics were analyzed by the acid value, peroxide value, volatile basic nitrogen, pH, viable cell count, and sensory evaluation. The fried sand-lance meat paste made with added propolis had a lower acid value, peroxide value, and volatile basic nitrogen content after frying compared to the control prepared with potassium sorbate. The antioxidant and antispoiling effect of propolis on the fried fish meat paste increased with the amount of propolis added. The fried sand-lance meat paste made with 0.2% added propolis was very acceptable. In addition, the bitter taste of the sand-lance meat paste containing 0.2% propolis was blocked by adding 2% sweet amber powder to the paste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.288-291
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• 2001

To provide functional properties in fish meat paste, enoki mushroom (Flammulina velutipes) having anticarcinogenic effect and reduction of blood pressure was added at 1, 5, 10, 15, and 20%. The fried fish meat pastes were investigated for color, rheological properties, and sensory evaluation. Increasing the amount of mushroom in the fish meat paste tended to decrease the lightness (L) in Hunter color value, but to increase the redness (a) and yellowness (b). All test samples with 3mm thickness had good flexibility and did not break even after 4 times folds. The sample containing 15% mushroom showed the highest values in strength, gumminess and brittleness. In sensory evaluation, the higher amounts of mushroom obtained favorite score in color and flavour and 5% mushroom sample had the best score in overall acceptance. Therefore, this results suggest that enoki mushroom can be applied to fish meat paste for the purpose of high quality and functionality.

• Animal Bioscience
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• v.35 no.2
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• pp.290-298
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• 2022

Objective: This study was conducted to investigate the effects of adding oregano (Origanum syriacum L.) and germander (Teucrium polium L.) to poultry diets individually and/or in combination: i) on cooked chicken meat quality and storage stability, ii) to compare this effect with those of the synthetic antioxidant butylated hydroxyanisole (BHA) and with the normal basic diet (Control: without supplements). Methods: Broilers (140 birds) were raised for 21 days and then equally divided into five different treatment groups of 28 birds each. The dietary treatments were as follows: i) control; ii) germander (GER, 1.5%); iii) oregano (ORE, 2.5%); iv) combination of GER and ORE (CM, 1.5%, and 2.5%); v) BHA (0.02%). Meat patties from the five treatments were prepared, cooked, and stored at 4℃ prior to analysis. During storage, samples were measured for thiobarbituric acid-reactive substances (TBARS) and total carbonyl levels at 0, 4, and 7 days. In addition, cooked thigh meat was prepared separately to evaluate cooking loss and sensory attributes. Results: The CM dietary treatment showed the highest antioxidant effect, with decreasing TBARS values (breast and thigh meat) throughout the storage time (4 to 7 days). Furthermore, ORE showed a higher antioxidant effect, decreasing the rancidity development (TBARS values), compared to the GER during the storage period (days 0 to 7). The anti-carbonyl effect of the CM supplement was the highest among all treatments from day 0 to 7. Generally, the antioxidant effect of GER was lower compared to that of ORE and BHA alone. The CM treatment most significantly decreased off-odor and rancidity development, with the lowest oxidation odor scores. Conclusion: The results indicate that the combination of oregano and germander in the diet of boilers improves meat quality and prolongs shelf life.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.626-631
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• 2007

Pre-rigor bovine sternomandibularis muscles were frozen at 3 hr postmortem thawed at various temperatures (18, 2, and $-2^{\circ}C$), and then meat quality and sensory properties were compared with those in chilled muscle (control). The meat thawed at $18^{\circ}C$ had lower ultimate pH, water holding capacity, and sensory scores and higher muscle shortening, thaw drip loss, and shear values than those of the other samples. The samples thawed at $-2^{\circ}C$ had significantly lower muscle shortening and higher sensory scores in tenderness and juiciness than those thawed at 18 and $2^{\circ}C$. Muscle shortening, pH, WHC, shear values, and sensory properties were not significantly different between control and sample thawed at $-2^{\circ}C$. By holding at $-2^{\circ}C$, thaw shortening was prevented and tender meat comparable to the chilled meat was obtained. These results indicate that thaw shortening can be largely eliminated if the frozen pre-rigor muscle is thawed at $-2^{\circ}C$.

• Journal of Animal Science and Technology
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• v.60 no.4
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• pp.9.1-9.11
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• 2018

Background: In recent years, with the prohibition of antibiotics used as growth stimulants in the nutrition of farm animals, researchers have searched for alternative natural and reliable products in order to be able to sustain the developments experienced during the use of antibiotics and to overcome the possible inconveniences. In this context, studies on evaluation of essential oils in poultry nutrition have been reported to improve the utilization of feed, stimulate the release of digestive enzymes, increase absorption in the stomach and intestines, antimicrobial and anti-parasitic effects and thus, can be an alternative to antibiotics and improve meat quality as well. Indeed, this study has been carried out to explore the effects of the addition of 150 mg/kg capsicum oleoresin (CAP), carvacrol (CAR), cinnamaldehyde (CIN) or their mixture (CAP+CAR+CIN) into the broilers' ration over sensory, physical and chemical properties in breast meat and leg meat. Methods: Experiments were conducted over 400 male and female broiler chicks (Ross-308) in 5 groups (1 control group and 4 treatment groups), each composed of 80 chicks. The control group was fed without feed additives while the second, third, fourth and the fifth groups were fed with 150 mg CAP/kg feed, 150 mg CAR/kg feed, 150 mg CIN/kg feed, and 150 mg CAP+CAR+CIN/kg feed, respectively. Results: Addition of CAP, CAR, CIN or CAP+CAR+CIN had effects on the sensory (of taste, tenderness, juiciness and overall acceptability); physical properties (of $L^*$ value and toughness), the chemical properties (of DM, CF, CP, linoleic, EPA, behenic, MUFA, PUFA and ${\Sigma}n-6$ of the leg meat), the physical characteristics (of toughness and firmness), and the chemical properties (of CF, CP, linoleic, ecosenic, EPA, lignoseric, MUFA and ${\Sigma}n-3$) of the breast meat in comparison to control group. Furthermore, while the treatments had positive impacts on thawing loss, cooking loss and water holding capacity in both breast and leg meat; no effect was observed on pH value and lipid oxidation on day 1, day 4 and day 8. Conclusion: The results strongly suggested that the addition of CAP, CAR, CIN or CAP+CAR+CIN to the rations of the broiler chicks changed the sensory, physical and chemical properties of breast and leg meat. It was also observed that these compounds were more effective when they were added to the ratio as a mixture rather than adding them individually.

• The Korean Journal of Food & Health Convergence
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• v.8 no.3
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• pp.11-23
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• 2022

Processed meat products are prone to oxidation and spoilage due to prolonged storage. By using natural spices that are harmless to the human body and have antioxidant and antibacterial effects to replace synthetic preservatives in consideration of consumers' qualitative consumption patterns that pursue nutrition and safety, and stimulate appetite with taste, aroma, and color of food. The purpose of this study was to study the effect on the quality characteristics of processed meat products. The spice group had a low crude fat for both the loin and sirloin cuts. Brightness, redness, and yellowness in the chromaticity of beef jerky and PYUNYUK added with spices were different from those of the control group and increased. In terms of texture, all the beef jerky groups increased firmness and friability, and there was a difference between refrigeration and room temperature storage. The elasticity and stickiness decreased with the lapse of storage period. In the PYUNYUK, the flavor of the spice group was low and the meat quality was soft. It was found that the addition of natural spices to replace synthetic preservatives had different effects on processed meat products and had a positive effect on general ingredients, mechanical properties, physicochemical properties, and sensory quality properties.

• Journal of Animal Science and Technology
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• v.66 no.2
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• pp.251-265
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• 2024

Meat derived from skeletal muscles of animals is a highly nutritious type of food, and different meat types differ in nutritional, sensory, and quality properties. This study was conducted to compare the results of previous studies on the muscle fiber characteristics of major porcine skeletal muscles to the end of providing basic data for understanding differences in physicochemical and nutritional properties between different porcine muscle types (or meat cuts). Specifically, the muscle fiber characteristics between 19 major porcine skeletal muscles were compared. The muscle fibers that constitute porcine skeletal muscle can be classified into several types based on their contractile and metabolic characteristics. In addition, the muscle fiber characteristics, including size, composition, and density, of each muscle type were investigated and a technology based on these muscle fiber characteristics for improving meat quality or preventing quality deterioration was briefly discussed. This comparative review revealed that differences in muscle fiber characteristics are primarily responsible for the differences in quality between pork cuts (muscle types) and also suggested that data on muscle fiber characteristics can be used to develop optimal meat storage and packaging technologies for each meat cut (or muscle type).

• Food Science of Animal Resources
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• v.36 no.2
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• pp.145-151
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• 2016

The relationship between chemical compositions, meat quality traits, and palatability attributes in 10 primal cuts from Hanwoo steer carcasses were assessed. Sensory palatability attributes of Hanwoo beef were more closely related with fat content than to moisture or protein content. Among the chemical compositions, only fat had a significant correlation with juiciness (0.67, p<0.001), tenderness (0.32, p<0.05), and overall palatability (0.56, p<0.001). Oleic acid (%) was not significantly related with overall palatability (p>0.05). Overall palatability was negatively correlated with drip loss (−0.32, p<0.05), cooking loss (−0.36, p<0.05), and shear force (−0.54, p<0.01). The correlation between fat content and overall palatability was increased when higher fat cuts (Ansim, Dungsim, Chaekeut, Yangjee, and Kalbi) were analyzed, compared to lower fat cuts (Moksim, Abdari, Udun, Suldo, and Satae). Also, the correlation between shear force and overall palatability was decreased in lower fat cuts compared to higher fat cuts. Our results suggest that the palatability of Hanwoo beef can be improved by increasing fat content in muscles, as increased fat content leads to an increase in sensory tenderness, flavor, and juiciness.