• 한국축산식품학회지
• /
• 제28권3호
• /
• pp.295-300
• /
• 2008

This study was carried out to elucidate the relationship between different fat levels (0%, 5%, 10%, 15%, 20%, and 25%) and the quality of ground pork patties cooked to reach an internal temperature of $75^{\circ}C$ in a microwave oven. The relationship between fat level and cooking rate of pork patties cooked by microwave energy was highly significant ($R^2=0.72$), and had a low determination coefficient ($R^2=0.55$). The relationship between fat level and total cooking loss of pork patties cooked by microwave energy was also very significant, with a high correlation coefficient of $R^2=0.89$. The correlation coefficient between fat level and cooking drip loss of patties cooked by microwave energy was 0.92, which was highly significant. Although the correlation coefficient between fat level and evaporation loss had a negative value ($R^2=-0.63$), there was a highly significant relationship between fat level and shear force of pork patties cooked by microwave energy.

• 농업과학연구
• /
• 제51권2호
• /
• pp.187-192
• /
• 2024

This research aimed to investigate the relationship between meat quality and muscle-to-fat ratio in specific cuts of pork (pork belly and Boston butt) utilizing magnetic resonance imaging (MRI). Twenty-eight pigs were selected, and 24 hours post-slaughter, pork belly and Boston butt samples were individually extracted from the left half carcass for MRI assessment. The MRI scans were reviewed using the Picture Archiving and Communications System. Muscle and fat volumes in the pork belly and Boston butt from the cross-sectional images captured by MRI were estimated using Vitrea workstation version 7. Subsequently, these data were processed using Vitrea post-processing software to automatically determine the volumes, measured in milliliters (mL). Additionally, a three-dimensional reconstruction of the organ being studied was generated. The relationship between regions (pork belly and Boston butt) was assessed using Pearson's correlation coefficient, and statistical analysis was conducted using Graph Pad Prism 8. The muscle-to-fat ratio determined by MRI for pork belly was 1 : 0.64, whereas for Boston butt it was 1 : 0.35. Results of comparing the muscle-fat ratio, the correlation coefficient between pork belly and Boston butt was found to be 0.6127 (R² = 0.3754, p < 0.001) based on MRI analysis. As a result of measuring the muscle-to-fat ratio using MRI as a non-destructive approach, there was a positive correlation between the muscle-to-fat ratios of pork belly and Boston butt.

• 농업과학연구
• /
• 제50권4호
• /
• pp.809-815
• /
• 2023

This study was conducted to find out the correlation between meat quality and muscle fat ratio in pork part meat (pork belly and shoulder butt) using CT (computed tomography) imaging technique. After 24 hours from slaughter, pork loin and belly were individually prepared from the left semiconductors of 26 pigs for CT measurement. The image obtained from CT scans was checked through the picture archiving and communications system (PACS). The volume of muscle and fat in the pork belly and shoulder butt of cross-sectional images taken by CT was estimated using Vitrea workstation version 7. This assemblage was further processed through Vitrea post-processing software to automatically calculate the volumes (Fig. 1). The volumes were measured in milliliters (mL). In addition to volume calculation, a three-dimensional reconstruction of the organ under consideration was generated. Pearson's correlation coefficient was analyzed to evaluate the relationship by region (pork belly, pork shoulder butt), and statistical processing was performed using GraphPad Prism 8. The muscle-fat ratios of pork belly taken by CT was 1 : 0.86, while that of pork shoulder butt was 1 : 0.37. As a result of CT analysis of the correlation coefficient between pork belly and shoulder butt compared to the muscle-fat ratio, the correlation coefficient was 0.5679 (R² = 0.3295, p < 0.01). CT imaging provided very good estimates of muscle contents in cuts and in the whole carcass.

• Food Science and Biotechnology
• /
• 제17권4호
• /
• pp.799-804
• /
• 2008

This study was performed to determine physicochemical and sensory quality of low-fat pork loaf containing silkworm powder and vegetable worm (Paecilomyces japonica). Total 2% of fat replacer (soy protein isolate:maltodextrin:$\kappa$-carrageenan:water=1:0.5:0.5:10, w/v) was added. The loaf was separated into CTL (control), T1 (0.2% silkworm powder), T2 (0.2% vegetable worm), T3 (0.4% silkworm powder), T4 (0.4% vegetable worm), T5 (0.1% silkworm powder+0.1% vegetable worm), and T6 (0.2% silkworm powder+0.2% vegetable worm). Pork loaf of T3 showed the highest pH value and cooking loss of pork loaves containing silkworm and vegetable worm was higher than control at day 5. 2-Thiobarbituric acid reactive substances of T2 and T5 showed significantly lower values than control and those additives may reduce lipid oxidation of meat. Overall acceptability was not adversely influenced by silkworm powder and vegetable worm at day 0 and 5. These results indicated that those silkworm powder and vegetable worm could be utilized for pork product industry.

• Animal Bioscience
• /
• 제34권10호
• /
• pp.1663-1673
• /
• 2021

Objective: Pork belly is considered as the most commercially important and preferable primal cut by consumers worldwide. Thus, this study was conducted to determine the effects of fat levels on the meat quality characteristics of pork bellies. Methods: Seventy-eight growing-finishing pigs collected from different commercial pig farms were slaughtered and used in the present study. After slaughter 24 h, bellies were fabricated according to the Korean Pork Cutting Specification, and immediately sampled for analysis of their fat content. Based on the fat levels, the bellies were segregated into three different groups: low fat (LF, fat ≤20%, n = 15), medium fat (MF, fat 21% to 30%, n = 30), and high fat (HF, fat ≥31%, n = 33). The bellies were then analyzed for meat quality traits, fatty acids, flavor compounds and eating quality properties. Results: The HF group had lower moisture and cooking loss levels compared to the other groups (p<0.05). The LF group presented higher proportions of polyunsaturated fatty acids compared to the other groups (p<0.05). The LF group showed higher amounts of the Maillard reaction-derived flavor compounds (e.g., 2,5-dimethyl pyrazine, 2-ethyl-3,5-dimethyl, and 4-methylthiazole) associated with meaty and roasty flavors whereas, the HF group showed higher amounts of oleic acid- derived compounds (e.g., nonanal and octanal) associated with the fatty and oily flavors. Interestingly, significantly higher scores for all the eating quality attributes (flavor, juiciness, tenderness, and overall acceptance) were found in the HF group compared to those in the LF or MF group (p<0.05). Conclusion: The high-fat bellies (fat ≥31%) had a better technological quality and eating quality compared to the low-fat bellies (fat ≤20%). Thus, increasing the fat content may improve the technological quality and eating quality traits of pork bellies, however, this increase may also result in more trimmed loss due to excessively deposited body fat.

• 한국축산식품학회지
• /
• 제34권4호
• /
• pp.496-499
• /
• 2014

Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork backfat or 10% canola oil had significantly higher overall acceptability and higher perceived intensity of meat flavor, sweetness, umami, and oiliness. The pork-loin patties containing 10% fat also had lower perceived firmness, toughness, and chalkiness of than the control Tteokgalbi. The chicken breast Tteokgalbi with 10% canola oil had the lowest perceived firmness and chalkiness (control > pork backfat > canola oil). No significant difference was noted in the overall acceptability of chicken breast patties with 10% pork backfat and those with 10% canola oil. These results indicate that substituting 10% of lean meat of Tteokgalbi with fat improved the sensory acceptability of the product for Korean customers regardless of the lean meat and/or fat source used in the patties. Lean meat patties formulated with a limited amount of vegetable oil such as canola oil can be a healthy option for Korean consumers by providing desirable fatty acid profiles without sacrificing sensory quality of the product.

• 농업생명과학연구
• /
• 제50권1호
• /
• pp.155-165
• /
• 2016

The study investigated the effects of adding bovine plasma protein(PP) hydrolysates on the quality properties of cooked pork patties. Pork patties were prepared as follows: manufactured with pork back-fat(control); replacement of back-fat with 40% olive oil(T1), 40% olive oil and 2% PP hydrolysates(T2), and 40% olive oil and 4% PP hydrolysates(T3). The olive oil modified the fatty acid profiles of the pork patties by lowering the saturated fatty acids(SFAs) percentage. Olive oil and 4% PP hydrolysates addition reduced the level of 2-thiobarbituric acid-reactive substance(TBARS) values in pork patties, compared to the controls. Furthermore, the pork patties with added PP hydrolysates had higher pH values than the control. All samples containing olive oil and PP hydrolysates had increased levels of DPPH radical scavenging activity. In particular, added PP hydrolysates were more effective in increasing antioxidant activity than were the other treatments. Therefore, PP hydrolysates could be used as a natural antioxidative in cooked pork patties.

• 한국식품영양학회지
• /
• 제11권5호
• /
• pp.475-481
• /
• 1998

This study was conducted to investigate the possibility for low fat press ham which was made without fat added. Four kinds of press ham were prepared ; Apork 70%, fat 0% ; low fat press ham), B(pork 60%, fat 10%), C(pork 55%, fat 15%) and D(pork 50%, fat 20%). The press ham samples were stored at 4$\pm$2$^{\circ}C$. The physic chemical properties of press hams were analyzed during storage 60 days at 4$^{\circ}C$. The contents of moisture(71.3%) and crude protein (23.4%) of low press ham were higher than those of other products, and crude fat content (2.8%) was remarkably lower(p<0.5). The water holding capacity of press ham was higher than other products. Hunter's L(61.6) and b-value(5.9) of low fat press ham were lower than other products, but a-value(11.7) was higher. Hardness (70.2 dyne/cm), springiness(85%), chewiness(0.49kg), gumminess (2.0kg) and brittleness (0.7kg) of low fat press ham were higher than those of other products, but cohesiveness was lower than D product. Aroma and texture of low fat press ham were inferior to other, but taste and palatability of that were superor.

• 한국축산식품학회지
• /
• 제33권4호
• /
• pp.481-486
• /
• 2013

This study evaluates the effects of fat contents on the thermal resistance, antibiotic sensitivity, and Caco-2 cell invasion of Listeria monocytogenes. Ten strain mixture of L. monocytogenes in milk (0, 1, and 4% fat) and pork sausage patties (10, 20, and 30% fat) were exposed to $63^{\circ}C$. To evaluate effects of fat on the antibiotic sensitivity of L. monocytogenes, the L. monocytogenes strains NCCP10811 (most antibiotic resistant to streptomycin) and NCCP10943 (most antibiotic sensitive to streptomycin) were exposed to different fat contents in milk and pork sausage patties, and L. monocytogenes from the foods were used for antibiotic sensitivity assays. The most invasive L. monocytogenes strains (NCCP10943) was exposed to different fat contents in milk or pork sausage patties, and L. monocytogenes from the foods were used for the Caco-2 cell invasion assays. The reductions of L. monocytogenes populations were not generally influenced by fat contents. The L. monocytogenes subjected to milk fat had increased sensitivities (p<0.05) due to some antibiotics. In addition, Caco-2 cell invasion efficiency of L. monocytogenes NCCP10943 increased (p<0.05) as fat contents increased. These results indicated that higher fat contents may be related to L. monocytogenes invasions and heat resistances in pork sausage patties, but the relationship between fat and antibiotic sensitivity varied according to antibiotics, strains, and fat contents.

• 한국식품저장유통학회지
• /
• 제12권5호
• /
• pp.507-510
• /
• 2005

본 연구는 몽골의 돼지고기 시장을 분석하고 국내산 돼지고기의 대몽골 수출 지속 가능성을 모색하는데 그 목적이 있는바, 연구결과를 요약하면 다음과 같다. 첫째, 몽골의 돼지고기 소비는 생산량이 부족하여 주로 수입에 의존하고 있으며 돼지고기 가격을 100으로 가정할 때 타 육류의 소비자 가격은 쇠고기 63, 닭고기 100, 양고기 54로서 돼지고기가 비싼 편이다. 둘째, 몽골에서 수입을 원하는 부위는 가격이 저렴한 부위를 요구하기 때문에 국내산 돼지고기 수출 가능부위는 돼지지방(육가공용)과 후지이다. 셋째, 현재 돼지고기 가격의 상승으로 수출물량은 거의 없는 실정이나 국내 돼지고기 시장여건이 악화될 경우에 대비하여 향후 수출할 수 있는 여지를 남겨 놓아야 한다는 측면에서 한국산 돼지고기 수출시장으로서의 역할이 지속되어야 할 것으로 판단된다.