• 한국축산식품학회지
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• 제30권3호
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• pp.365-372
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• 2010

Low-fat sausages were prepared with various meats to investigate the effect of the addition of oatmeal at 10% as a fat substitute. The sausages were made with beef, pork and chicken after trimming the visible fat, and the physical and sensory properties of the sausages were evaluated. Beef sausage had the lowest cooking yield and the highest hardness, while chicken sausage showed the opposite properties. The addition of oatmeal resulted in sausage products with less cooking loss and softer texture for all types of meat sausages. Such changes were more pronounced for beef low-fat sausage than for the other types of sausages. The results of moisture absorption suggested that the difference in cooking yield and hardness among sausage products was due to the water-retention properties of different meats and the substitute in response to heat treatment. Sensory evaluation indicated that the greatest overall acceptability of the sausage products were obtained from 10% oatmeal-added pork sausage and that the addition of oatmeal led to better acceptability for all types meat sausages.

• 한국축산식품학회지
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• 제31권3호
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• pp.372-380
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• 2011

This study was conducted to assess meat quality and sensory properties of pork bellies from immunocastrated males (IC) compared to meat from surgically castrated males (SC), intact males (IM), and females (FE). Pork bellies from IC had significantly higher pH values than meat from either SC or FE. Pork bellies from IC showed lower CIE $L^*$ values than those from SC, but were redder (higher CIE $a^*$ values) than meat from SC or FE. However, no differences in visual color were observed between pork bellies from IC and SC pigs using National Pork Producer Council scales. Water holding capacity was higher in SC and FE than that in IC. IC showed no significant difference in cooking loss and shear force values compared with those of SC. Both SC and IC had improved fat content when compared to that in IM, and IC meat showed a similar fat content to that of FE. Pork bellies from IC showed higher ratings for all visual evaluation traits than those of SC and were the same as meat from FE. Boar odor was not significantly different among the treatments. IC was rated similar to SC for taste, tenderness, and overall acceptability.

• 동아시아식생활학회지
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• 제26권3호
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• pp.230-236
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• 2016

The study was carried out to evaluate the quality of commercial pork and beef jerky at a market in Korea. The amount of food additives, place of origin, meat content, microbiological and physicochemical characteristics were investigated in 46 different jerky samples. Meat contents of pork and beef jerky were 75.2~94.0% and 80.0~95.6%, respectively. Food additives, including sodium nitrite, potassium sorbate, and sodium erythorbate were mainly used in jerky. Pork jerky was processed from domestic pork, and beef jerky was mostly processed from imported beef from the USA, Australia, or New Zealand. Pork jerky contained $23.82{\pm}5.74%$ moisture, $37.86{\pm}7.05%$ crude protein, $6.16{\pm}4.91%$ crude fat, and $4.6.87{\pm}1.76%$ crude ash. Beef jerky contained $26.64{\pm}5.21%$ moisture, $41.36{\pm}3.50%$ crude protein, $4.67{\pm}3.46%$ crude fat, and $7.21{\pm}1.91%$ crude ash. Water activity (Aw) of pork jerky was $0.73{\pm}0.09$ while that of beef jerky was $0.78{\pm}0.08$. Volatile basic nitrogen (VBN) content to jerky was 7.1~36.0 mg/100 g. There was no significant difference in the physicochemical composition of meat type (p<0.05). Coliform, Escherichia coli and Staphylococcus aureus were not detected in pork or beef jerky, whereas yeast and molds were detected below $1.2{\times}10^1CFU/g$ in beef jerky samples.

• Journal of Animal Science and Technology
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• 제65권2호
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• pp.412-426
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• 2023

Currently, pigs breed in Korea are LYD (Landrace × Yorkshire × Duroc) crossbred pigs. Pigs used as fresh meat are gilts and barrows. However, the current supply of pork is not satisfying Korean consumers. In addition, the comparison of carcasses between gilts and barrows only studies carcass weight, backfat thickness, or meat quality, and there are very few studies comparing carcass characteristics. The purpose of this study was to compare characteristics of 7 primal cuts of gilts and barrows as measured by AutoFom III. A total of 350,179 pigs were used, including 176,461 gilts and 173,718 barrows. Characteristics of seven primal cuts were measured using AutoFom III. In the case of carcass weight, there was no significant difference in grade 1+. For all other survey items except for grade 2, gilts showed significantly (p < 0.05) higher values. For all grades except for pork belly, amounts of the remaining six primal cuts were higher in gilts (all p < 0.05,). In addition, the ratio of intermuscular fat in the pork belly of barrows showed a higher value than that in the pork belly of gilts (p < 0.05). The amount of pork belly, which is the most popular among consumers in Korea, not only produced more production than gilts in barrows, but also showed a higher value than gilts in barrows for the ratio of intermuscular fat affecting taste. In summary, gilts produced higher yields than barrows in all parts except pork belly. For the production of only pork belly, barrows showed higher production than gilts.

• 축산식품과학과 산업
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• 제7권2호
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• pp.74-83
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• 2018

• 한국축산식품학회지
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• 제23권2호
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• pp.103-108
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• 2003

돼지고기와 쇠고기를 다양한 조건으로 PVC 랩 필름으로 포장하고 저장하였을 때 시료로 이행된 DEHA 가소제의 양을 조사하였다. 돼지고기 등심과 등지방을 조합하여 지방 함량을 5.9, 13.9와 29.6%로 각각 만들어 랩 포장하고 5$^{\circ}C$에서 2일간 저장한 결과 지방함량이 높을수록 이행량은 증가되는 경향을 보였다. 돼지고기를 -2, 5와 1$0^{\circ}C$에서 각각 저장하였을 때 저장 기간이 연장되고 저장 온도가 상승할수록 이행량이 증가하는 경향을 보였다. 그리고 랩 포장된 돼지고기와 쇠고기 시료육에서 필름과 접촉된 표면으로부터 멀어질수록 이행량은 낮게 나타났으며 2 cm 이상의 깊이에서는 DEHA가 검출되지 않았다. 돼지고기 삼겹살을 랩 포장 후 5$^{\circ}C$에서 3일간 저장하였을 때 한 겹보다는 두 겹으로 포장 시 이행량이 높게 나타났다. 한편 2일 후 분쇄한 다음 새로 랩 포장하여 하루 더 저장하였던 시료에서는 앞의 두 시료들에서보다 이행량이 더 낮게 나타났다. 국내에는 DEHA 이행량에 대한 기준이 없지만 유럽연합의 기준치인 3 mg/d$m^2$ 또는 18 mg/kg에 근거하면 조사된 대부분의 시료들에서 이 기준치를 초과한 것으로 나타났다.

• Asian-Australasian Journal of Animal Sciences
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• 제26권7호
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• pp.905-910
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• 2013

This study was performed to determine the influence of pig breed and gender on the ultimate pH and physicochemical properties of pork. The correlations between pH and pork quality traits directly related to carcass grade, and consumer's preference were also evaluated. The pH and meat grading scores for cold carcasses of 215 purebred pigs (Duroc, Landrace, and Yorkshire) from four different farms were obtained. Meat quality parameters of the pork loin were analyzed. Duroc and female animals were more affected compared to other breeds and male pigs. Duroc animals had the highest ultimate pH, carcass back fat thickness, marbling scores, yellowness, and fat content (p<0.05). Landrace pigs had the highest color lightness and cooking loss values (p<0.05). Among all trait parameters, marbling scores showed the highest significant differences when evaluating the impact of breed and gender on meat quality characteristics (p<0.001). Ultimate pH was positively correlated with carcass weight (0.20), back fat thickness (0.19), marbling score (0.17), and color score (0.16) while negatively correlated with cooking loss (-0.24) and shear force (-0.20). Therefore, pork samples with lower ultimate pH had lower cooking loss, higher lightness, and higher shear force values irrespective of breed.

• 한국식품과학회지
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• 제32권1호
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• pp.62-68
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• 2000

본 연구는 CLA를 이용한 다기능성 육제품의 제조 가능성을 알아보고자 첨가하는 지방의 일부를 CLA로 대체하여 돈육 patty를 제조하여 실험하였다. 제조된 patty를 $4^{\circ}C$의 냉장온도에서 11일 동안 저장하면서 이화학적 성질, 지방산 조성, 콜레스테롤 및 CLA 함량을 조사하였다. 조단백, 조지방은 유의적인 차이를 나타내지 않았지만, 조회분과 함유수분을 CLA 첨가 수준이 증가할수록 유의적으로 낮아지는 경향을 보였다. TBARS는 대조구에 비하여 CLA 첨가구가 유의적으로 낮은 결과를 보였으며, 저장기간이 경과함에 따라 모든 처리구가 유의적으로 증가하였다. Nitrite 함량은 CLA 첨가량이 증가할수록 유의적으로 감소하였으며, 콜레스테롤 함량은 CLA 첨가수준이 증가할수록 유의적으로 감소하는 경향을 나타내었고, CLA 첨가량이 증가할수록 CLA 축적량은 증가하였다. 이상의 결과 patty 제조시 CLA 첨가는 제품특성에 영향을 미치지 않으면서 제품의 저장기간의 연장, 콜레스테롤 함량 감소, nitrite 함량의 감소효과를 나타내어 고급 patty생산이 가능하리라 사료된다.

• 한국식품영양과학회지
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• 제29권2호
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• pp.231-234
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• 2000

시판 탕수육을 대두유와 shortening으로 연속적으로 사용하여 튀긴 후 탕수육의 이화학적 및 관능적 변화와 튀김유의 이화학적 변화를 측정하여 이를 통한 한계 사용 횟수를 예측하고자 하였다. 튀김유의 TBA값은 대두유가 shortening보다 사용횟수에 따른 증가가 뚜렷하였으나, 탕수육의 경우에는 반대로 shortening을 사용한 탕수육이 대두유로 튀긴 탕수육보다 증가율이 높게 나타났다. 튀김횟수 증가에 따른 튀김유의 산가와 과산화물가는 증가하였으며 shortening에서 과산화물가의 변화가 크게 나타났다. 대두유로 튀긴 탕수육의 TBA값과 가장 상관 관계가 높은 풍미를 선정하여 한계사용횟수를 구한 결과 약 9회로 나타났고, shortening으로 튀긴 탕수육의 TEA 값과 가장 상관관계가 높은 인자인 조직감을 선정하여 한계 사용횟수를 측정한 결과 약8회로 나타났다. 대우유와 shortening의 한계사용횟수를 예측하기 위해 식품공전에 규정된 산가를 회귀방정식에 대입한 결과 두 기름 모두 약 8회로 나타나 위의 결과와 비슷한 한계사용횟수를 나타났다.

• 한국축산식품학회지
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• 제23권4호
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• pp.321-326
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• 2003

The objectives of this study were to develop restructured meat products(RMPs) using a transgluta-minase(TGase) and to improve the textural characteristics of RMPs manufactured with pale, soft, exudative(PSE) pork hams. The pH values of RMPs with PSE and normal pork were 5.94 and 6.07, respectively, and their water activity value was approximately 0.981. The RMPs had 70∼72％ moisture, 4∼5％ fat, 19∼20％ protein, and approximately 3％ ash contents. No differences in pH, water activity, chemical composition, and hunter color values were observed between RMPs manufactured with normal and PSE pork(p＞0.05). However, RMPs containing PSE pork hams had higher drip loss(％)(p＞0.05) than those with normal pork hams after 10 days of refrigerated storage. Although no differences were observed in the texture profile analysis(TPA) hardness and sensory evaluation, RMPs with PSE pork hams tended to have more pores and lower binding capacity those with normal pork. This result indicated that additional substrates or longer tumbling time(＞4 hr) for the manufacture of RMPs containing PSE pork were required for the products to have similar palatability to those with normal pork.