• Food Science of Animal Resources
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• v.22 no.3
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• pp.212-217
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• 2002

This study was conducted to investigate the influence of dietary mugwort on physico-chemical characteristics and processing characteristics in meat sample of chicken meat. Broilers were randomly assigned to one of four dietary treatments: 1) Control(commercial feed) 2) T1(commercial feed supplemented with 1% mugwort) 3) T2(commercial feed with 3% mugwort) and 4)T3(commercial feed with 5% mugwort). They were fed one of the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored at 4${\pm}$1$^{\circ}C$. The physico-chemical characteristics and processing characteristics were analyzed for meat samples stored over a period of 0, 1, 2, 3 and 4 weeks. The pH of all treatments significantly increased during the storage periods(U<0.05). The pH of the thigh was rather higher than that of the breast. The drip loss and heating loss tend to decrease in dietary mugwort group(p<0.05). The WHC(water holding capacity) of all treatment was significantly increased during storage(p<0.05). The meat color was increased during storage.

• Animal Bioscience
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• v.34 no.10
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• pp.1684-1694
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• 2021

Objective: This study investigated the association between feed efficiency, physicochemical properties, flavor precursors and biomolecules in the thigh meat of Korat (KR) chickens. Methods: The feed intake and body weight of individual male KR chickens were recorded from 1 to 10 weeks old to calculate the individual residual feed intake (RFI) of 75 birds. At 10 weeks of age, chickens with the 10 highest (HRFI) and lowest RFI (LRFI) were slaughtered to provide thigh meat samples. The physicochemical properties (ultimate pH, water holding capacity [WHC], drip loss) and flavor precursors (guanosine monophosphate, inosine monophosphate (IMP), adenosine monophosphate and inosine) were analyzed conventionally, and Fourier transform infrared spectroscopy was used to identify the composition of biomolecules (lipids, ester lipids, amide I, amide II, amide III, and carbohydrates) and the secondary structure of the proteins. A group t-test was used to determine significant differences between mean values and principal component analysis to classify thigh meat samples into LRFI and HRFI KR chickens. Results: The physicochemical properties of thigh meat samples from LRFI and HRFI KR chickens were not significantly different but the IMP content, ratios of lipid, lipid ester, protein (amide I, amide II) were significantly different (p<0.05). The correlation loading results showed that the LRFI group was correlated with high ratios of lipids, lipid esters, collagen content (amide III) and beta sheet protein (rg loading >0.5) while the HRFI group was positively correlated with protein (amide I, amide II), alpha helix protein, IMP content, carbohydrate, ultimate pH and WHC (rg loading >0.5). Conclusion: The thigh meat from chickens with different RFI differed in physiochemical properties affecting meat texture, and in the contents of flavor precursors and biomolecules affecting the nutritional value of meat. This information can help animal breeders to make genetic improvements by taking more account of traits related to RFI.

• Journal of Animal Science and Technology
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• v.63 no.1
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• pp.180-190
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• 2021

This study aimed to determine the carcass and meat quality of broiler chickens based on the slaughter age (28, 30, 32, and 34 days). The carcass characteristics included live and carcass weights, carcass rate, dressing rate, and retail cut weight. The meat quality properties were determined through proximate composition, pH, color, water holding capacity (WHC), cooking yield, and shear-force. The broiler chicken live, carcass, breast, thigh, and wing weights significantly increased with the slaughter age (p < 0.05); the tenderloin weight also exhibited a similarly increasing trend. However, the carcass rate of the day 28 sample was significantly lower than the other samples (p < 0.05). The protein and ash contents of the breast exhibited an increasing trend with increasing slaughter age. The protein content of the thigh of the day 28 sample was significantly lower than that of the other samples (p < 0.05), while the ash contents of the day 28 and 30 samples were significantly lower. The redness of the breast showed an increasing trend, and the pH and lightness of the thigh exhibited a decreasing trend with slaughter age. The WHC and cooking yields of the day 30 and 32 breast and thigh samples were significantly higher than those of the day 28 and 34 samples (p < 0.05). The breast and thigh shear-force of the day 30-34 samples were significantly higher than those of the day 28 sample (p < 0.05). The present study showed that even with a twoday difference in slaughter age, the broiler chicken meat quality showed a significant difference in several characteristics.

• Food Science of Animal Resources
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• v.42 no.1
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• pp.61-72
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• 2022

Antioxidants present in fruits and vegetables have a potential to reduce disease risk, and increase the shelf life of food products by reducing lipid oxidation. The effect of marination with antioxidants-rich fruit juices on quality characteristics of vacuum-packed chicken wings were examined during frozen storage. Chicken wings were mixed separately with marinades containing pineapple juice, June plum juice, and mango juice and kept for 12 h and 24 h. Three best marination conditions were selected based on a sensory evaluation. Antioxidant activity and total phenolic content of fruit juices, and marinade uptake, and marinade loss of marinated chicken wings were determined. In addition, vacuum packed marinated chicken wings were tested for pH, water holding capacity (WHC), 2-thiobarbituric acid reactive substances (TBARS) value and antioxidant activity over a 4-wk frozen storage. The best sensory properties were reported from chicken wings marinated with pineapple juice for 24 h, mango juice for 24 h, and June plum juice for 12 h (p<0.05) compared to other marinade-time combinations. Mango juice showed the highest antioxidant activity (92.2%) and total phenolic content (38.45 ㎍/mL; p<0.05) compared to other fruit juices. The pH and WHC of vacuumpacked chicken wings were slightly decreased over the frozen storage (p<0.05). Moreover, chicken wings marinated with mango juice had the lowest TBARS values and the highest 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical scavenging activity. In conclusion, mango juice was selected among tested as the most effective marinade for enhancing the oxidative stability of lipid while maintaining the other meat quality traits of vacuum-packed chicken wings.

• Animal Bioscience
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• v.35 no.12
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• pp.1957-1966
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• 2022

Objective: This study aimed to evaluate the difference in the thigh meat quality of Ross 308 broiler from conventional and welfare farms. Methods: Thigh meat samples of Ross 308 broilers (age, 35 d; carcass weight, 1.1 kg) from conventional farm (RCF, n = 60) and animal welfare farms (RAWF, n = 60) were analyzed. Proximate composition, pH, color (lightness, redness, and yellowness), water-holding capacity (WHC), shear force, total aerobic bacteria (TAB), and volatile basic nitrogen (VBN) were measured and the levels of bioactive compounds such as dipeptides (anserine and carnosine), creatine, creatinine, and their anti-oxidation activity were determined. Results: The RCF and RAWF did not differ significantly in their proximate composition, WHC, color, and creatine and carnosine levels. The pH value was significantly lower in RAWF than in RCF on day 7. The shear force value was significantly higher in RAWF than in RCF throughout the storage duration. TAB in RCF on day 9 were significantly higher than those in RAWF. The VBN content of RAWF was significantly lower than that of RCF after 5 days of storage. Creatinine content was significantly higher in RAWF (3.50 mg/100 g) than in RCF (3.08 mg/100 g) on day 1. Along with higher carnosine and anserine contents of RAWF, it had significantly higher 2,2-diphenyl-1-picrylhydrazyl and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities than those of RCF. Conclusion: These results imply that the animal welfare farming system beneficially affects the overall oxidative stability of Ross 308 thigh meat.

• Animal Bioscience
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• v.36 no.9
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• pp.1435-1444
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• 2023

Objective: This study was conducted to evaluate Raman spectroscopy technique as a noninvasive tool to predict meat quality traits on Braford longissimus thoracis et lumborum muscle. Methods: Thirty samples of muscle from Braford steers were analyzed by classical meat quality techniques and by Raman spectroscopy with 785 nm laser excitation. Water holding capacity (WHC), intramuscular fat content (IMF), cooking loss (CL), and texture profile analysis recording hardness, cohesiveness, and chewiness were determined, along with fiber diameter and sarcomere length by scanning electron microscopy. Warner-Bratzler shear force (WBSF) analysis was used to differentiate tender and tough meat groups. Results: Higher values of cohesiveness and CL, together with lower values of WHC, IMF, and shorter sarcomere were obtained for tender meat samples than for the tougher ones. Raman spectra analysis allows tender and tough sample differentiation. The correlation between the quality attributes predicted by Raman and the physical measurements resulted in values of R² = 0.69 for hardness and 0,58 for WBSF. Pearson's correlation coefficient of hardness (r = 0.84) and WBSF (r = 0.79) parameters with the phenylalanine Raman signal at 1,003 cm^-1, suggests that the content of this amino acid could explain the differences between samples. Conclusion: Raman spectroscopy with 785 nm laser excitation is a suitable and accurate technique to identify beef with different quality attributes.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2022.10a
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• pp.450-452
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• 2022

Recently, various machine learning algorithms have been actively applied to the field of livestock research, including genetic analysis, and have drawn noteworthy results. In this study, the statistical characteristics of meat color, hydrogen ion concentration, water holding capacity (WHC), shear force, and grilling loss that affect the quality of Hanwoo beef are examined using the Hanwoo beef data collected in various environments. Moreover, the prediction of meat quality is also investigated using the two machine learning algorithms, which are linear regression and regression tree. Analysis results show that meat color has the most significant effect on WHC, which determines the tenderness of beef, and hydrogen ion concentration significantly influences shear force and grilling loss. Through this study, we can confirm the applicability of machine learning algorithms in the research on the quality of Hanwoo beef. In addition, this study can also be applied to the prediction and improvement of the quality of Hanwoo beef.

• the MEAT Journal
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• s.34 winter
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• pp.26-39
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• 2007

This study investigated the effect of salt and glucono-$\delta$-lactone (GdL) on the cold-set binding of restructured pork washed and pressurized at 200 MPa. Binding strength, pH, water holding capacity (WHC) and color were determined. NaCl improved pH, WHC and binding strength. GdL also increased binding strength while decreased WHC and pH significantly (p<0.05). However, low GdL level combined with NaCl showed high pH and WHC, compared to control. In color, NaCl decreased L*-value with increasing a*-value significantly (p<0.05). In contrast to NaCl, GdL increased L*-value and decreased a*-value. GdL tended to decrease b*-value and significant differences were found when GdL was added above 1%. Pearson’s correlation coefficients presented that NaCl had a significant effect on binding strength (0.6632) and lightness (?0.7330) while GdL had a significant correlation with all parameters barring binding strength. The results indicated that under washing and pressure treatments, GdL had a potential effect on cold-set binding with reducing NaCl concentration, especially when low GdL concentration combined with NaCl was added.

• Korean Journal of Poultry Science
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• v.41 no.4
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• pp.271-277
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• 2014

The objective of this study was to determine the effect of the meat from spent laying hen on the shelf-life and physicochemical properties of emulsified sausage. Four types of sausage were made: 0% (Control), 10% (T1), 20% (T2) and 30% (T3) of spent hen meat added. Each sausage type was tested in triplicate. The addition of spent hen meat resulted in decreased crude fat and cooking loss, and increased WHC (water holding capacity), CIE $a^*$ and hardness. Values for crude fat and cooking loss were significantly decreased by the addition of spent laying hen meat relative to the control (P<0.05). Especially, T3 was significantly (P<0.05) decreased compare to other treatment groups. Spent laying hen meat addition had no significantly effects on moisture, crude protein, crude ash, pH, WHC, TBARS (thiobarbituric acid reactive substance) values, shear force, total plate counts (TPC), CIE $L^*$ and $b^*$ values. In conclusion, this study demonstrates that the addition of spent laying hen meat to emulsified sausages tended to improve sausage quality.

• Food Science of Animal Resources
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• v.26 no.2
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• pp.204-211
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• 2006

This study investigated the effect of salt and glucono-${\delta}$-lactone (GdL) on the cold-set binding of restructured pork washed and pressurized at 200 MPa. Binding strength, PH, water holding capacity (WHC) and color were determined. NaCl improved pH, WHC and binding strength. GdL also increased binding strength while decreased WHC and pH significantly (p<0.05). However, low GdL level combined with NaCl showed high pH and WHC, compared to control. In color, NaCl decreased $L^*$-value with increasing $a^*$-value significantly (p<0.05). In contrast to NaCl, GdL increased $L^*$-value and decreased $a^*$-value. GdL tended to decrease $b^*$-value and significant differences were found when GdL was added above 1%. Pearson's correlation coefficients presented that NaCl had a significant effect on binding strength (0.6632) and lightness (-0.7330) while GdL had a significant correlation with all parameters barring binding strength. The results indicated that under washing and pressure treatments, GdL had a potential effect on cold-set binding with reducing NaCl concentration, especially when low GdL concentration combined with NaCl was added.