• Journal of Biosystems Engineering
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• v.39 no.3
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• pp.174-183
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• 2014

Purpose: A robust, efficient auto-grading computer vision system for meat carcasses is in high demand by researchers all over the world. In this paper, we discuss our study, in which we developed a system to speed up line processing and provide reliable results for pork grading, comparing the results of our algorithms with visual human subjectivity measurements. Methods: We differentiated fat and lean using an entropic correlation algorithm. We also developed a self-designed robust segmentation algorithm that successfully segmented several porkcut samples; this algorithm can help to eliminate the current issues associated with autothresholding. Results: In this study, we carefully considered the key step of autoextracting lean tissue. We introduced a self-proposed scheme and implemented it in over 200 pork-cut samples. The accuracy and computation time were acceptable, showing excellent potential for use in online commercial systems. Conclusions: This paper summarizes the main results reported in recent application studies, which include modifying and smoothing the lean area of pork-cut sections of commercial fresh pork by human experts for an auto-grading process. The developed algorithms were implemented in a prototype mobile processing unit, which can be implemented at the pork processing site.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.315-320
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• 2003

A total of 240 crossbred(Landrace ${\times}$ Yorkshire ${\times}$ Duroc) pigs were housed from 70 kg live weight and slaughtered at weights of 95, 105, 115 and 125 kg. The left side loins of carcass were obtained at 24 hr postmortem to measure pork quality. There were significant differences(p<0.01) in eye muscle area of pork loins between the slaughter weights of 95 and 105 kg. However, no differences were observed in pork than 105 kg of slaughter weight. Ultimate pH values were decreased with increasing slaughter weight and cooking loss was also reduced(p<0.01) at the heavier weights. Slaughter weights did not affect the shear force and intramuscular fat. However, dry matter(DM) and crude protein(CP) contents of loin were increased, and cooking loss and sarcomere length were decreased with increasing slaughter weight. The lightness(L$^{*}$) and redness(a$^{*}$) of pork loin were increased with increasing slaughter weight. Results suggested that pork quality may be improved when pig slaughter weight is increased from 95 to 125 kg.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.131-136
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• 2016

This study was conducted to investigate the effects of chicory fiber for the replacement of fat and smoking on quality characteristics of restructured sausages. Treatments were as follows; Control: Pork backfat 20%, T1: Pork backfat 10% + Chicory fiber 10%, T2: Control + Smoking, T3: T1 + Smoking. The addition of chicory fiber significantly reduced the moisture, fat, hardness and pH values, whereas the smoking treatment increased the fat, redness and pH values of restructured sausages (p<0.01). Additionally, interaction of them significantly affected the ash, chewiness and hardness values of restructured sausages. As a result, although the addition of chicory fiber decreased the quality characteristics of sausage, smoking treatment improved the reduced quality. Therefore, the chicory fiber and smoking treatment is helpful to develop restructured sausage products with reduced fat and compensated quality.

• Korean Journal of Food Science and Technology
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• v.19 no.1
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• pp.50-53
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• 1987

The effect of cytochrome on pork fat oxidation was studied either in the absence or in the presence of nitrite and/or ascorbate. Results showed that the back-fat oxidation measured by TBA test increased with increasing concentration of cytochrome c but the Increment decreased with increasing concentration. The addition of ascorbate alone to cytochrome c did not prevent the oxidation. The same result was obtained with the addition of nitrite alone to cytochrome c. However, the backfat oxidation was pretented by the addition of nitrite and ascorbate together With the rendered fat, the trends were more obvious than with backpat.

• Food Science of Animal Resources
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• v.37 no.5
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• pp.726-734
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• 2017

This study investigated the meat quality and storage characteristics of pork loin marinated in grape pomace powder during different storage periods. The experimental design included six treatments : pork loin containing only 100% water (Control, C); pork loin containing a combination of 20% grape pomace and 80% water (T1); pork loin containing a combination of 40% grape pomace and 60% water (T2); pork loin containing a combination of 0.5% grape pomace powder and 95.5% water (T3); pork loin containing a combination of 1.0% grape pomace powder and 99.0% water (T4); and pork loin containing a combination of 2.0% grape pomace powder and 98.0% water (T5). The pork loins aged by grape pomace and grape pomace powder showed decreased crude protein, crude fat, crude ash, pH, redness, and yellowness values; however, their moisture, lightness, and shear force increased significantly. During cold storage, marination with grape pomace and grape pomace powder reduced the 2-thiobarbituric acid value, volatile basic nitrogen value, and total microbial count in pork loin. Thus, marination with grape pomace and grape pomace powder improved the meat quality and storage characteristics, and could be used to improve storage stability of pork loin.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.157-167
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• 2016

Purpose: The objective of this study was to investigate the quality characteristics of pork and beef meat according to species (pork: modern genotype pork, Korean native black pork; beef: Holstein, Korean native cattle) and cuts (pork: shoulder, ham, loin; beef: loin, tenderness, round). Methods: The moisture content, protein content, fat content, ash content, fatty acid compositions pH, whater holding capacity, cooking loss, shear force, color, and sensory characteristics were measured in triplicate. Results: The moisture content, pH, cooking loss, and shear force of modern genotype pork were significantly higher than the Korean native black pork; in addition, the moisture content of loin was significantly higher than shoulder and ham. The fatty acid compositions for different parts of pork showed no significant differences. Among the sensory characteristics, the parameters of pork were not significantly different. The moisture content of Holstein was significantly higher than Korean native cattle. The fatty acid composition of beef could not confirm the specific differences. Water holding capacity of Korean native cattle was higher than Holstein, while cooking loss of Korean native cattle was lower than Holstein. Overall acceptability scores of Korean native cattle was higher than Holstein. Conclusion: The study results of several parameters in selected raw meat samples provide useful information for developing new strategies to improve the quality of meat products consumption.

• Food Science of Animal Resources
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• v.34 no.2
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• pp.185-191
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• 2014

This study was performed to determine the meat quality characteristics of pork loin and belly from 3 different three-way crossbred pigs: Yorkshire ${\times}$ Landrace ${\times}$ Duroc (YLD), Yorkshire ${\times}$ Chester White ${\times}$ Yorkshire (YCY), and Yorkshire ${\times}$ Berkshire ${\times}$ Duroc (YBD). Each of the twenty crossed pigs were randomly selected with their live weights at the range of 110-120 kg. After being slaughtered and cooled at $0^{\circ}C$ for 24 h in a chilling room, the parts of loin and belly on the left side of the cooled carcasses were cut and prepared for analysis. The intramuscular fat contents of the loins from YLD were higher than those of the other crossbreds (p<0.05), and the YCY bellies had the highest moisture contents (p<0.05). Water holding capacity (WHC) of the loins from YCY were higher than the other crossbreds (p<0.05). Shear force values of the YBD loins were higher than the others (p<0.05). The TBARS values of YCY loins were significantly lower than the others at 0 d, but the difference disappeared after 14 d of storage. Sensory scores of YLD were ranked higher than the YCY or YBD in both the loins and bellies (p<0.05). The relatively high sensory values of YLD crossbred pork could be explained by the better WHC, the low shear forces, and the higher fat contents. The results indicated that the meat qualities could be altered by three-way crossbreeding.

• The Korean Journal of Food And Nutrition
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• v.33 no.3
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• pp.331-338
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• 2020

The purpose of this study was to examine the effect of noni (Morinda citrifolia) powder on the physicochemical properties and antioxidant activities of ground pork meat. Four samples of ground pork meat were prepared as follow: CON without noni powder, NP0.5 with 0.5% noni powder, NP1.0 with 1.0% noni powder, and NP1.5 with 1.5% noni powder. The moisture content of CON was the highest (p<0.05). The ash, fiber, fat retention, hardness, cohesiveness, gumminess, chewiness, lightness, and yellowness increased with the addition of the noni powder (p<0.05). The protein, fat, water holding capacity, cooking yield, moisture retention, springiness,and redness of the cooked meat were not significantly different among the samples. The pH of CON was the highest among the samples (p<0.05). The TBARS of CON, NP0.5, NP1.0, and NP1.5 were 0.48, 0.41, 0.36 and 0.34 mg/kg, respectively, and the NP1.5 was the lowest (p<0.05). The DPPH radical scavenging activity of CON, NP0.5, NP1.0, and NP1.5 were 10.4%, 20.8%, 34.6% and 45.3%, respectively, and the NP1.5 was the highest (p<0.05). Consequently, these results support the possible use of noni powder for meat product industry, as addition of noni powder enhances the antioxidant activities of ground pork meat.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.6
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• pp.759-765
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• 2005

This study was carried out to investigate the feeding effects of fermented wild grape by-product on pork meat qualities. The samples consisted of the pork not fed fermented wild grape byproduct(FWG-X) and the pork fed fermented wild grape byproduct(FWG-O). The moisture, crude protein, crude fat and crude ash were not significantly different between samples. The cholesterol and TBARS of FWG-O were lower than those of the FWG-X, and the salt soluble protein extractability of FWG-O was higher than that of the FWG-X(p<0.05). The calorie, cooking loss, water holding capacity, pH and volatile basic nitrogen were not significantly different between FWG-X and FWG-O. The meat colors of the a and b value of FWG-O were higher than those of the FWG-X, and in case of the fat color, the a value of FWG-O was higher than that of the FWG-X. The hardness, springiness, cohesiveness, gumminess, chewiness and shear force were not significantly different between FWG-X and FWG-O. The total amino acid contents of FWG-X and FWG-O were 74.35 and 69.59g/100g protein, respectively, The raw meat color of FWG-O was higher than that of the FWG(p<0.01), and the cooked meat color(p<0.05), taste(p<0.001), flavor(p<0.001), juiciness(p<0.01) and palatability(p<0.01) were superior to those of the FWG-X. This study showed that fermented wild grape by-product decreased the cholesterol content and lipid oxidation with enhancing the sensory score.

• Animal Bioscience
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• v.36 no.9
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• pp.1445-1452
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• 2023

Objective: This study was performed to evaluate the quality characteristics of pork sausage (PS) with sea tangle extract (STE) and rapid chilled pre-rigor muscle (RCPM) for the development of reduced-salt low-fat sausage. Methods: Pre- and post-rigor pork ham muscles were prepared to process PSs. Positive control (reference, REF) using post-rigor muscle were manufactured at a regular-salt level of 1.5%. Fresh and rapid-chilled pre-rigor muscle (FPM and RCPM) were used to manufacture reduced-salt sausages with 0.8% salt. Reduced-salt PSs were prepared with four treatments: FT1 (FPM alone), FT2 (FPM with 5% STE), RT1 (RCPM alone), and RT2 (RCPM with 5% STE). The physicochemical and textural properties of the sausages with reduced-salt levels and RCPM combination were measured to determine if the characteristics of RCPM were similar to those with FPM. Results: The pH values of PS with FPM and RCPM were higher than those of REF with post-rigor muscle. Color values (L^*, a^*, b^*) were not affected by different rigor-states and salt addition level. Textural properties of reduced-salt PSs were similar to those of REF due to the improved functionalities of pre-rigor muscle. RT2 had lower expressible moisture (%) than other treatments with post-rigor muscle and RCPM except for RT1. Conclusion: The addition of STE and RCPM to reduced-salt PS increased the water-holding capacity, which was lower than those of PS with STE using RCPM but similar to those of regular-salt sausage.