• Animal Bioscience
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• v.36 no.7
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• pp.1101-1119
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• 2023

Objective: This study aimed to evaluate the physicochemical, metabolomic, and sensory qualities of Chikso and Hanwoo beef during 28 days of wet aging. Methods: Rump and loins from Hanwoo and Chikso were obtained and wet-aged for 28 days at 4℃. The samples were collected at 7-day interval (n = 3 for each period). Physicochemical qualities including pH, meat color, shear force value, and myofibrillar fragmentation index, metabolomic profiles, and sensory attributes (volatile organic compounds and relative taste intensities) were measured. Results: Chikso showed a significantly higher shear force value than Hanwoo on day 0; however, no differences between breeds were found after day 14, regardless of the cuts. Overall, Chikso had more abundant metabolites than Hanwoo, especially L-carnitine and tyrosine. Among the volatiles, the ketone ratio was higher in the Chikso rump than the Hanwoo rump; however, Chikso had fewer alcohols and aldehydes than Hanwoo. Chikso rump showed higher taste intensities than the Hanwoo rump on day 0, and sourness decreased in Chikso, but increased in the Hanwoo rump on day 14. Wet aging for 14 days intensified the taste of Chikso loin but reduced the umami intensity of Hanwoo loin. Conclusion: Chikso had different metabolomic and sensory characteristics compared to Hanwoo cattle, and 14 days of wet aging could improve its tenderness and flavor traits.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.464-482
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• 2024

This study aimed to determine the effects of humectants on moisture content, water activity, tenderness, color, microbiological analysis, protein denaturation, and oxidation of jerky. A thorough search for papers published in scientific journals that examined the impacts of humectants on jerky was carried out using Web of Science, Google Scholar, PubMed, and Science Direct. Only 14 studies matched inclusion requirements. They were used in the meta-analysis to synthesise quantitative findings. In the current investigation, jerky produced with beef, poultry, goat, or pork was used. The standardised mean difference (SMD) between treatments with humectants and controls was examined to investigate the effects of humectants using random-effects models. Heterogeneity was investigated using meta-regression. A subgroup analysis was carried out for significant factors. Results revealed that the addition of humectants had no significant impact on water activity, pH, fat, ash, CIE L^*, or CIE a^* (p>0.05). However, humectant addition significantly increased moisture (SMD=1.28, p<0.05), CIE b^* (SMD=1.67, p<0.05), and overall acceptability (SMD=1.73, p<0.05). It significantly decreased metmyoglobin (SMD=-0.96, p<0.05), shear force (SMD=-0.84, p<0.05), and protein (SMD=-1.61, p<0.05). However, it was difficult to get a firm conclusion about how humectants affected the myofibrillar fragmentation index, total plate count, and 2-thiobarbituric acid-reactive substances because there were fewer than ten studies. To sum up, the proper use of humectants in jerky demands careful attention to both type and quantity, needing a delicate balancing act with other contributing factors.

• Animal Bioscience
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• v.37 no.7
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• pp.1277-1288
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• 2024

Objective: This study was aimed to investigate the effect of fresh and dried hydrolyzed Cordyceps militaris (CM) mushroom with proteolytic enzymes; bromelain (CMB), flavorzyme (CMF), and mixture of bromelain: flavorzyme (CMBF) on quality properties of spent hen chicken. Methods: Mushroom extract (CME) were combined with three proteolytic enzyme mixtures that had different peptidase activities; stem bromelain (CMB), flavorzyme (CMF), and mixture of stem bromelain:flavorzyme (CMBF) at (1:1). The effect of these hydrolysates was investigated on spent hen breast meat via dipping marination. Results: Hydrolyzation positively alters functional properties of CM protease. in which bromelain hydrolyzed group (CMB) displayed the highest proteolytic activity at 4.57 unit/mL. The antioxidant activity had a significant increment from 5.32% in CME to 61.79% in CMB. A significantly higher emulsion stability index and emulsification activity index compared to CME were another result from hydrolyzation (p<0.05). Texture properties along with the shear force value and myofibrillar fragmentation index were notably improved under CMB and CMBF in fresh condition. Marination with CM mushroom protease that was previously hydrolyzed with enzymes was proven to also increase the nucleotide compounds, indicated by higher adenosine 5'-monophosphate (AMP) and inosine 5'-monophosphate (IMP) in hydrolysate groups (p<0.05). The concentration of both total and insoluble collagen remained unchanged, meaning less effect from CM protease. Conclusion: This study suggested the hydrolyzation of CM protease with bromelain or a mixture of bromelain:flavourzyme to significantly improve functional properties of protease and escalate the taste-related nucleotide compounds and texture profiles from spent hen breast meat.

• Journal of Animal Science and Technology
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• v.66 no.4
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• pp.807-833
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• 2024

Elderly people avoid eating red meat and dried meat product due to its texture and stiffness; they deprive them of rich sources of nutrients. In addition, food-related diseases are exponentially increasing due to using synthetic additives in food products. Therefore, this research aimed to develop semi-dried goat meat jerky considering geriatric preferences by using natural tenderizers and nitrate. Four treatments were formulated negative control (NC [synthetic nitrite without tenderizers]), positive control (PC [Swiss chard without tenderizers]), T1 (Swiss chard with pineapple powder), and T2 (Swiss chard with pineapple and tomato powder). T1 and T2 had higher processing yield, and rehydration capacity compared with NC and PC. The fat content of T1 and T2 was lower than the control groups. Moisture was significantly higher in T1, NC, and T2 than in PC (p < 0.05). T2 showed the lowest water activity (0.87), lowest shear force (4.82 kgf), and lowest total plate count (TPC). The lowest pH and thiobarbituric acid reactive substances (TBARS) were observed in T1 and T2. T1 showed the lowest lightness and the maximum redness (p < 0.05) while PC showed the lowest yellowness. During the storage period, moisture and pH decreased, and TPC and TBARS significantly increased whereas water activity is stable regardless of the treatment. The results of the myofibrillar fragmentation index (MFI) and sodium dodecyl sulfate-polyacrylamide gel revealed that T1 and T2 more effectively converted protein to polypeptides. In addition, tenderizers positively affected thrombogenicity, atherogenicity, and hypocholesterolemic/hypercholesterolemic indices. T2 observed the highest overall sensory acceptance by reducing goaty flavor. Overall, jerky treated with tenderizers is easily chewable and digestible for the elderly due to its tenderness and essential fatty acids that would be senior-friendly food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.637-642
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• 1996

This study was carried out to investigate the change of palatability improvement of cooked meat by the physico-chemical properties and sensory characteristics as aging at $3^{\circ}C$ after thawing of frozen Holstein tenderloin. Shear force value(SFV), myofibrillar fragmentation ratio(MFR), appearance of 30ki1o dalton (30KD) component, raw meat aroma, tenderness, palatability of cooked meat, content of free amino acid and ATP related compound were measured. Raw meat aroma (p< 0.01), tenderness(p<0.05), SFV(p<0.05), MFR(p<0.01) and 30KD(p<0.001) of unfrozen beef tenderloin aged at $3^{\circ}C$ were superior than frozen beef tenderloin. As aging at $3^{\circ}C$ after thawing of frozen beef tenderloin SFV(p<0.05) decreased, MFR(P<0.001) and 30KD(p<0.001) increased, and raw meat aroma and tenderness improved(p<0.05). Also, cooked meat aroma, texture and palatability improved(p<0.05), without changing the taste. The content of aspartic acid and leucine of tenderloin aged thawing of frozen beef abounded were more than frozen beef(p<0.05), concentration of IMP(P<0.05) decreased, the hypoxanthine(p<0.05) and inosine increased.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.748-755
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• 2011

This study was carried out to investigate the effect of dietary palm oil supplementation on the quality of the carcass and meat of Hanwoo (Korean cattle). Thirty-month-old steers were fed on a concentration with or without (control) palm oil for 3 mon prior to slaughter. The samples of M. longissimus were taken from all carcasses and then stored at $4^{\circ}C$ for 9 d. The carcass traits, total myoglobin content, pH value, total reducing ability, and myofibrillar fragmentation index were unaffected by supplementation with palm oil. However, the fat content, water-holding capacity, and tenderness were significantly increased by dietary palm oil (p<0.05). In the fatty acid composition, the palm oil group had a higher palmitic acid (C16:0) content and lower polyunsaturated fatty acids (PUFA) content compared to the control group (p<0.05). The lipid oxidation stability, myoglobin oxidation stability, and color stability were increased by dietary palm oil. It is concluded that supplemental palm oil increased the marbling and storage quality but decreased the PUFA in Hanwoo beef.

• The Korean Journal of Food And Nutrition
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• v.18 no.3
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• pp.168-174
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• 2005

Various changes of physico-chemical characteristics of chilled plaice muscle during storage at $4^{\circ}C$ in vacuum and aerobic packaging methods were examined. As a storaging period become longer, Hunter L, a, b value changes slightely. However, no differences were observed between vacuum and aerobic packaging method. The hardness of plaice muscle after death was $2,232\;dyne/cm^2$. The hardness of vacuum packaged plaice muscle storaged for 4 days was similar to that of aerobic packaged plaice muscle storaged fur 14 days. MFI(Myofibrillar Fragmentation Index) of aerobic and vacuum packaged plaice muscle showed maximum value at storage for 4days and 7 days, respectively. Mg-ATPase activities of mypofibril were increased gradually both of all during storage days. But that of MF from aerobic packaging plaice muscle was higher than that of vacuum packaging plaice muscle.

• Food Science of Animal Resources
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• v.22 no.3
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• pp.228-233
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• 2002

To investigate the effects of submersion aging in chilled water on tenderness and microbial growth of vacuum-packed beef, the semimembranosus muscles of Hanwoo (Korean cattle) was sampled at a commercial meat plant at 24 hrs postmortem. The samples were cut to 2.5 cm thick steaks and randomly assigned to following two treatments. The samples were stored in conventional refrigerator at 4$^{\circ}C$ after vacuum packaging for control whereas the other vacuum-packed samples were submersed in chilled water at 1$^{\circ}C$ for treatment, and both samples were stored for 14 days to measure total plate counts (TPC), sarcomere length, free calcium concentration, shear farce value and myofibrillar fragmentation index (MFI). The sarcomere length of treatment was significantly (p<0.05) longer than that of control at 3 days aging. Result suggested that submersion in chilled water of vacuum-packed beef might be effective to improve tenderness of meat compared to storage in conventional refrigerator. There were no significant differences in the shear force and MFI between control and treatment during storage. However, the free calcium concentration of samples from treatment was significantly (p<0.05) higher than that of control at 7 days of ageing. This result indicated that the lower shear force value and the longer sarcomere length of samples from treatment might be due to increasing the free calcium ion concentration in sarcoplasm during storage. On the other hands, samples from control showed significantly (p<0.05) higher number of microbial (TPC) compared to treatment during storage. from results obtained, submersion in chilled water of vacuum-packed beef could be recommended as a desirable aging method to improve tenderness of Hanwoo compared to aging in conventional refrigerator.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.622-629
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• 2015

The objective of this study was to investigate the effects of replacing sucrose with sugar alcohols (sorbitol, glycerol and xylitol) on the quality properties of semi-dried jerky. Total 7 treatments of jerkies were prepared as follows: control with sucrose, and treatments with 2.5 and 5.0% of sucrose replaced by each sugar alcohol, respectively. Drying yield, pH, water activity, moisture content, shear force, myofibrillar fragmentation index (MFI), 2-thiobarbituric acid reactive substance (TBARS) value, sugar content, and sensory evaluation were evaluated. Xylitol slightly decreased the pH when compared to the other sugar alcohols (p>0.05). The water activity of the semi-dried jerky was significantly reduced by treatment with glycerol and xylitol (p<0.05). The moisture content of semi-dried jerky containing various sugar alcohols was significantly higher than that of the control (p<0.05), while replacing sucrose with glycerol yielded the highest moisture content. The shear force of semi-dried jerky containing sugar alcohols was not significantly different for the sorbitol and glycerol treatments, but that replacing sucrose with 5.0% xylitol demonstrated the lowest shear force (p<0.05). The TBARS values of semi-dried jerkies with sugar alcohols were lower than the control (p<0.05). The sugar content of the semi-dried jerkies containing sorbitol and glycerol were lower than the control and xylitol treatment (p<0.05). In comparison with the control, the 5.0% xylitol treatment was found to be significantly different in the sensory evaluation (p<0.05). In conclusion, semi-dried jerky made by replacement with sugar alcohols improved the quality characteristics, while xylitol has applicability in manufacturing meat products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1152-1157
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• 2001

Two kinds of samples were prepared from the loin in the carcass with grade B2 and D, which were chilled for 24 hour after slaughter. The fresh beef in this study were obtained by chilling the loin for 1 day after wrapping them. On the other hand, the chilled beef were obtained by cutting the loin by 500 g and chilling them for 30 day after vacuum packing. The experiment was carried out to compare the palatability related with characteristics of loin with grade B2 and D and to investigate the chilling effect of the loin with grade D. In the case of fresh beef, it was found that the loin with grade B2 has better meat color, but lower pH, lactic acid content, and myoglobin content, than them of the loin with grade D. Also, the loin with grade B2 has lower tenderness due to its low hardness and chewiness, and high myofibrillar fragmentation index (MFI). Furthermore, it has high monounsaturated fatty acid/saturated fatty acid (MUFA/SFA) and ATP content, and good raw meat aroma. It also shows an excellent palatability of cooked meat, although it has low cooking loss and heat shotening. On the other hand, the loin with grade D has higher chilling effect on hardness, chewiness, MFI and MUFA/SFA, than them of the loin with grade B2. However, in the case of chilled beef, the loin with grade D shows much worse tenderness, cooked meat aroma, and palatability than them of the loin with grade B2.