• Korean Journal of Poultry Science
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• v.21 no.4
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• pp.239-247
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• 1994

A study was conducted to investigate the effects of the addition of varied levels of NaCi and phosphates on the physicochernical properties of the breast meat of the spent layers(2 \pm 0.2 kg) which were stabilized for over 24 h before slaughter. Within 1 h after slaughter, breast meats were removed and treated with NaGl(0, 1, 2, 3%) and phosphates(0.25% and 0.5%) using a hot-salted method. The breast meat was stored at 4 \pm $1^{\circ}C$ for 3 d. The results obtained were summarized as follows. 1. The pH values of salt-treated groups were significantly higher than that of the control(P<0.05) ; the higher the salt level, the higher the pH. The pH values were significantly increased in both control and treatment groups during storage(P<0.05). Among salt-treated groups, the 0.5% phosphates level showed significantly high pH(P<0.05) compared to other levels of salt groups. 2. The moisture contents were significantly lower in all salt4reated groups than the control(P<0.05), and showed a negative relationship with the levels of salt. It decreased in control group gradually as the storage period extended, but not significantly changed in salt-treated groups. 3. The shear force values in salt-treated groups were lower than that of the control and showed a negative relationship with salt levels. At a constant level of NaCI, the shear force value was higher in 0.25% phosphates level than in 0.5% level. It decreased in both control and salt-treated groups during storage. 4. The salt treatments tended to increase the sodium content proportionately. The sodium content decreased in both control and salt treatment groups during storage(P<0.05). In addition, the combination of high levels of NaCl and phosphates rather than those of low levels of NaCI and phosphates resulted in elevated levels of sodium. 5. The phosphorus contents in salt-treated groups were higher than that of control. Between 0.5% and 0.25% phosphates levels this value showed significant difference(P<0.05). Its contents in both control and treatment groups were significantly decreased during storage (P<0.05).

• Food Science of Animal Resources
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• v.22 no.2
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• pp.103-107
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• 2002

This study was carried out to investigate the quality of chukar partridge meat. Chukar partridges raised for 60 days were slaughtered and stored at 3$\^{C}$ for 24 hr. Broiler chicken(800g$\pm$20g carcass weight) after 24 hr postmortem were used as control, which obtained from local slaughter house. The chukar partridge meat had lower fat and cholesterol contents than broiler chicken did. The color of chukar partridge meat showed redder and darker than that of broiler chicken owing to lower L* and a* value. According to sensory evaluation, the flavor of chukar partridge meat was significantly better than that of broiler chicken. In conclusion, chukar partridge meat can be a preferable muscle food as well as a health food far consumer. Further, the development of cooking method must be improved meat quality characteristics in chukar partridge because the thigh of chukar partridge has tough texture and dark color.

• Journal of Embryo Transfer
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• v.10 no.2
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• pp.171-175
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• 1995

This study was performed to establish the condition and the methods for the techniques of insertion the isolated blastomere cells into cytoplasm, in order to research the develop-mental ability of bovine embryo blastomere cells in vitro produced. After 24h in vitro ovary maturation with the ovaries from a slaughter house, in vitro fertilization was performed to the vital sperms which their mobility were decided by percoll gradient method, with 2~8 cell stage embryos, the blastomeres were isolated in $Ca^2$+. $Mg^2$+-free PBS, and following that embedded into agar and alginate solution, respectively. The rates of in vitro develop-ment are as follows ; in agar embedded 11 among 120(9.2%) 1 /2~1 /3 blastomers cleaved and 6 among 93(6.5%) 1 /4~1 /8 blastomeres cleaved. In sodium alginate-embedded 14 among 84(16.7%) 1 /2~1 /3 blastomeres cleaved and 6 among 85(7.1%) 1 /4~1 /8 blastomeres cleaved. In case of Na-alginate, the rate of the cells were better than those of agar. The results suggest that the techniques for embeeding the isolated blastomeres into gel may help cloning of bovine early embryo without nuclear transplantation.

• Korean Journal of Veterinary Research
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• v.39 no.4
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• pp.760-764
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• 1999

A totoal of 219 pigs, 109 necropsy-pigs at the diagnostic laboratory of Cheju National University and 110 slaughter-pigs in Cheju, were evaluated for the prevalence of tissue antigen and serum antibody for spontaneus porcine reproductive and respiratory syndrome(PRRS). Tissues from 219 pigs examined for PRRS viral antigen by immmunohistochemistry included lung(cranio-ventral lobes and dorso-caudal lobes), tonsil, tracheobronchial lymph node, mesenteric lymph node, heart, kidney, liver, spleen, testis, ovary, brain, and spinal cord. Sera from 180 pigs were tested for the presence of antibody to PRRS virus by the indirect fluorescent antibody assay (IFA). In the examination of serum antibody and tissue antigen for PRRS virus, serum antibody titers were considered as positive in 10%(18/180) of animals tested and PRRS viral antigen was detected in tissues of 4%(9/219) of the pigs. PRRS virus tissue antigen was most commonly detected by immunohistochemistry in the cranio-ventral lobe and tonsil. We also confirmed the distribution of tissue antigen and prevalence of serum antibody to PRRS virus in Cheju. The detection of viral antigen by immunohistochemistry in tonsils and cranio-ventral lobes proved to be a very useful method for PRRS diagnosis.

• Journal of Animal Science and Technology
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• v.61 no.1
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• pp.47-53
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• 2019

This study was performed to evaluate the microbial and temperature changes of boxed beef during transport and distribution under vacuum and modified atmosphere packaging (MAP), and to compare between excision and swab sampling for 15 days. The top round and striploin (quality grade 1) from Hanwoo steers at 2 days post-slaughter were obtained from a local meat processing plants and chilled at $4{\pm}2^{\circ}C$ in a cold room. The boxes were transported under refrigeration ($4{\pm}2^{\circ}C$) to the laboratory within half an hour. Vacuum and MAP packs were subsequently taken out from cool boxes, and microbiological examinations were carried out at 0, 6, 12, and 24 h of storage time. MAP was more effective than vacuum packaging for the inhibition of total aerobic, lactic acid bacteria and Pseudomonas (p < 0.05). Microbial loads of swab methods were slightly lower than those of excision ones (p < 0.05). The results of this study could be utilized by meat consumers in future studies as well as by manufacturers to determine the ideal storage conditions for cool boxed meat, thus ensuring reduced economic losses due to spoilage.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.2
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• pp.257-262
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• 2007

The current study was conducted to investigate the optimum stunning voltage and chilling regime with emphasis on reduction in pale, soft and exudative (PSE) pork. The experiments were conducted at seven Korean major pig abattoirs using a total of 91,082 industrial population. Frequencies of PSE meat was found to be significantly (p<0.05) increased as stunning voltage was elevated from 220-240 (13.14%), 250-280 (29.32%) to 430 volts (36.74%). Chilling methods after slaughter, either with cold water showing or rapid chilling reduced PSE meat by 22% compared to a classic chiller-based slow chilling regime. The current study also revealed that chiller temperature during the first 90 minutes had a significant (p<0.001) effect on PSE incidences. Pigs chilled between -5 to $7^{\circ}C$ resulted in the lowest PSE meat (17.8%), followed by higher than $7^{\circ}C$ (21.3%) and lower than $-5^{\circ}C$ (37.5%). The current data implies that low voltage stunning method (eg., 220-240 volts), followed by rapid chilling regime, maintaining chiller temperature between approximately -5 to $7^{\circ}C$ could reduce PSE incidences.

• Proceedings of the KSAR Conference
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• 2001.03a
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• pp.66-66
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• 2001

Since the first birth of pig derived from embryonic cells by nuclear transfer, many researches to produce cloned pig have been carried out. Recently, two reports about the birth of somatic cell cloned pigs using in vivo oocytes and also Betthauser et al. (2000) reported the birth of somatic cell cloned pigs using in vitro oocytes. So here we investigated the effect of activation method and culture medium on in vitro development of porcine nuclear transfer embryo using fetal fibroblast. Oocytes derived from slaughter house obtained ovaries were matured for 42 to 44 h in TCM 199. Matured oocytes were denuded using 0.1% hyaluronidase and then Oocytes with the first polar body were used for enucleation by aspirating the first polar body and adjacent cytoplasm in TCM 199 supplemented with 7.5 $\mu\textrm{g}$ cytochalasin B. Petal fibroblast cells were prepared from 35 days old fetus. To be used as donor cells, fetal fibroblast cells were serum starved for 3 to 5 days and then isolated into single co:1 by trypsinization. Nuclear transfer embryos were fused using 2 times 1.25㎸ for 30$mutextrm{s}$. Fused NT embryos were activated with calcium ionophore (CI) and 6-dimethyl-aminopurine (6-DMAP). Activated oocytes were cultured in NCSU 23 or BECM 3 for 6 days. There was no significant difference between chemical activation and no chemical activation for blastocyst development rate(11.6 vs. 14.8%). However, cell number was significantly higher when NT embryos were activated with CI and 6-DMAP (31.2 vs. 22.6). When NT embryos were cultured in NCSU 23 or BECM 3, blastocyst development rate was 16.4 and 13.2%, respectively, and cell number was 31.5 and 24.1, respectively. These results suggest that chemical activation after fusion and culture in NCSU 23 could increase cell number of porcine NT embryos.

• Journal of Animal Reproduction and Biotechnology
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• v.38 no.4
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• pp.268-274
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• 2023

Background: Recently, the single-step genomic best linear unbiased prediction (ssGBLUP) method, which incorporates not only genomic information but also phenotypic information of pedigree, is under study. In this study, we performed a ssGBLUP analysis on a commercial Hanwoo population using phenotypic, genotypic, and pedigree data. Methods: The test population comprised Hanwoo 1,740 heads raised in four regions of Korea, while the reference population used Hanwoo 18,499 heads raised across the country and two-generation pedigree data. Analysis was performed using genotype data generated by the Hanwoo 50 K SNP beadchip. Results: The mean Genome estimated breeding values (GEBVs) estimated using the ssGBLUP methods for carcass weight (CWT), eye muscle area (EMA), back fat thickness (BFT), and marbling score (MS) were 7.348, 1.515, -0.355, and 0.040, respectively, while the accuracy of each trait was 0.749, 0.733, 0.769, and 0.768, respectively. When the correlation analysis between the GEBVs as a result of this study and the actual slaughter performance was confirmed, CWT, EMA, BFT, and MS were reported to be 0.519, 0.435, 0.444, and 0.543, respectively. Conclusions: Our results suggest that the ssGBLUP method enables a more accurate evaluation because it conducts a genetic evaluation of an individual using not only genotype information but also phenotypic information of the pedigree. Individual evaluation using the ssGBLUP method is considered effective for enhancing the genetic ability of farms and enabling accurate and rapid improvements. It is considered that if more pedigree information of reference population is collected for analysis, genetic ability can be evaluated more accurately.

• Journal of Food Hygiene and Safety
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• v.15 no.3
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• pp.252-255
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• 2000

This study was conducted to investigate the application of ATP bioluminescence to measure the degree of microbial contamination from raw meat, meat processing and milk processing lines. Samples collected from slaughter house, meat and milk processing plants were tested for estimation of bacterial number by using ATP bioluminescence and conventional method. The former result was transffered to R-mATP value(log RLU/ml), and the latter transffered to CFU(log/ml). Correlation coefficient(r) between aerobic counts(CFU, log/ml) and R-mATP(log RLU/ml) value was 0.93(n=408). R-mATP of aerobic counts from beef, pork, chicken was 0.93(n=220), and that was 0.93(n=187) between meat processing and dairy processing plants. In addition, Correlation coefficient(r) between aerobic counts and R-mATP was 0.87(n=252) under 1$\times$10${^5}$/ml of bacterial count and 0.74(n=152) over 10${^5}$ respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.6
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• pp.865-873
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• 2019

Objective: The study was designed to investigate the effects of restraint method, restraint duration, and body weight on stress-linked hormones (corticosterone, adrenaline, and noradrenaline), blood biochemical (namely glucose and lactate), and the meat quality in broiler chickens. Methods: A total of 120 male broiler chickens (Cobb 500) were assigned to a $2{\times}3{\times}2$ factorial arrangement in a completely randomized design using two restraint methods (shackle and cone), three durations of restraint (10, 30, and 60 s), and two categories of live body weight ($1.8{\pm}0.1kg$ as lightweight and $2.8{\pm}0.1kg$ as heavyweight). Results: Irrespective of the duration of restraint and body weight, the coned chickens were found to have lower plasma corticosterone (p<0.01), lactate (p<0.001), lower meat drip loss (p<0.01), cooking loss (p<0.05), and higher blood loss (p<0.05) compared with their shackled counterparts. The duration of restraint had significant effects on the meat initial pH (p<0.05), ultimate pH (p<0.05), and yellowness (p<0.01). The lightweight broilers exhibited higher (p<0.001) blood loss and lower (p<0.05) cooking loss compared to the heavyweight broilers, regardless of the restraint method used and the duration of restraint. However, the interaction between the restraint method, duration of restraint, and body weight contributed to differences in pre-slaughter stress and meat quality. Therefore, the interaction between the restraint method and the duration of restraint affected the meat shear force, lightness ($L^*$) and redness ($a^*$). Conclusion: The duration of restraint and body weight undoubtedly affect stress responses and meat quality of broiler chickens. Regardless of the duration of restraint and body weight, the cone restraint resulted in notably lower stress, lower meat water loss, and higher blood loss compared to shackling. Overall, the findings of this study showed that restraint method, duration of restraint, and body weight may affect the stress response and meat quality parameters in broilers and should be considered independently or interactively in future studies.