식육 및 식육가공품의 품질기반 프로토콜 연구

신동민(Dong-Min Shin),김태경(Tae-Kyung Kim),이재훈(Jae Hoon Lee),김범근(Bum-Keun Kim),차지윤(Ji Yoon Cha),최윤상(Yun-Sang Choi) 한국축산식품학회 2022 Food and Life Vol.2022 No.3

In this study, the protocol of quality analysis method of meat and processed meat products was conducted to be used in the development of various products. Meat and processed meat products have many considerations when analyzing the quality compared with other food groups. The determinants of meat quality are pH, meat color, water holding capacity, age, fatty acid composition, marbling, and lipid oxidation. The quality determinants of processed meat products differed from product to product, so whole meat products and ground meat products were analyzed separately. The quality-based protocol was analyzed for whole meat products as representative ham products and for pulverized meat products as sausages. The quality characteristics of ham are measured by pH, color, water holding capacity, physical properties, fatty acid composition, lipid acidity, curing yield, cooking loss, gel-forming ability (dynamic viscosity), textural properties, residual nitrite, flavor component analysis, and product yield. The quality characteristics of sausages are almost similar to the analysis of ham, and emulsion stability and scanning microscope are measured. Therefore, it is possible to analyze the quality of meat and processed meat products through appropriate tests for each product as a quality- based protocol study.

Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork

Hoa, Van Ba,Cho, Soo-Hyun,Seong, Pil-Nam,Kang, Sun-Moon,Kim, Yun-Seok,Moon, Sung-Sil,Choi, Yong-Min,Kim, Jin-Hyoung,Seol, Kuk-Hwan Asian Australasian Association of Animal Productio 2020 Animal Bioscience Vol.33 No.4

Objective: Although the slaughter of cull sows (CS) for human consumption and meat products processing appears quite common throughout the world, relatively limited scientific information regarding the meat quality parameters of this pork type is available. The present study aimed at providing the technological quality characteristics and eating quality of CS meat, and comparing with those of commercial pork. Methods: Longissimus thoracis et lumborum muscle samples of CS and finisher pigs (FP) at 24 h postmortem were collected and used for investigation of the meat quality traits (pH, color, shear force, cooking loss, water holding capacity), fatty acids, flavor compounds and sensory characteristics. Results: The CS meat had significantly higher moisture content (p = 0.0312) and water holding capacity (p = 0.0213) together with lower cooking loss (p = 0.0366) compared to the FP meat. The CS meat also exhibited higher (p = 0.0409) contents of unsaturated fatty acids, especially polyunsaturated fatty acids (PUFA, p = 0.0213) and more desirable PUFA/total saturated fatty acids ratio (p = 0.0438) compared to the FP meat. A total of 56 flavor compounds were identified, amongst the amount of 16 compounds differed significantly between the two pork groups. Most of the PUFA-derived flavor compounds (e.g., hexanal, benzaldehyde, and hydrocarbons) showed higher amounts in the CS meat. While, 3-(methylthio)-propanal and 4-methylthiazole associated with pleasant aromas (meaty and roast odor notes) were only found in the FP meat. Furthermore, no differences were reported by panelists for flavor, juiciness, tenderness, and acceptability scores between the two pork groups studied. Conclusion: The sow meat exhibited better technological quality and its eating quality could be comparable to the commercial pork. This study provides meat processors and traders with valuably scientific information which may help to improve the utilization and consumption level of sow meat.

Half-castration is a newly effective method for increasing yield and tenderness of male cattle meat

Hoa Van Ba,Song Dong-Heon,설국환,Kang Sun-Moon,Kim Hyun-Wook,장선식,조수현 아세아·태평양축산학회 2022 Animal Bioscience Vol.35 No.8

Objective: For improving meat quality especially tenderness, male cattle are usually castrated to removes both the testicles. This study was conducted to evaluate the effect castration method (half- and complete-castration) on meat yield and quality characteristics of Hanwoo male cattle. Methods: Thirty-two similar age (5.9 months) Hanwoo male calves were divided into: half-castration (HC) and complete-castration (CC) groups (n = 16 per group). At 7 months of age, all the animals were castrated in which the HC calves had only one testicle surgically removed while, the CC calves had both testicles surgically removed. The castrated animals were reared under identical conditions until 25 months of age. After slaughter, the carcasses were evaluated for carcass traits and meat yield of primal cuts. For examination of the castration effect on meat quality, L. lumborum and semimembranosus muscles were used. The meat samples were analyzed for chemical composition, color, pH, shear force and water holding capacity, fatty acids, metabolites and volatile aroma compounds. Results: The HC group showed higher meat yields of all primal cuts (p<0.05). As a result, the total meat yield was higher by approximately 44 kg in the HC group (303.32 kg, corresponding to 67.88%) compared to the CC group (259.30 kg, corresponding to 62.11%) (p< 0.05). In terms of meat quality, the HC resulted in two times greater fat content in both muscles examined compared to intact males. More importantly, the shear force values did not differ between HC and CC groups for L. lumborum muscles (p>0.05). The meat from HC animals exhibited higher amount of free amino acids associated with sweetness (p< 0.05). Furthermore, the castration method only exhibited a negligible effect on metabolites and volatile aroma compounds in the cooked meat. Conclusion: Half-castration emerged as an alternative practice to be used for increasing the yield and tenderness of male cattle meat. Objective: For improving meat quality especially tenderness, male cattle are usually castrated to removes both the testicles. This study was conducted to evaluate the effect castration method (half- and complete-castration) on meat yield and quality characteristics of Hanwoo male cattle.Methods: Thirty-two similar age (5.9 months) Hanwoo male calves were divided into: half-castration (HC) and complete-castration (CC) groups (n = 16 per group). At 7 months of age, all the animals were castrated in which the HC calves had only one testicle surgically removed while, the CC calves had both testicles surgically removed. The castrated animals were reared under identical conditions until 25 months of age. After slaughter, the carcasses were evaluated for carcass traits and meat yield of primal cuts. For examination of the castration effect on meat quality, <i>L. lumborum</i> and <i>semimembranosus</i> muscles were used. The meat samples were analyzed for chemical composition, color, pH, shear force and water holding capacity, fatty acids, metabolites and volatile aroma compounds.Results: The HC group showed higher meat yields of all primal cuts (p<0.05). As a result, the total meat yield was higher by approximately 44 kg in the HC group (303.32 kg, corresponding to 67.88%) compared to the CC group (259.30 kg, corresponding to 62.11%) (p<0.05). In terms of meat quality, the HC resulted in two times greater fat content in both muscles examined compared to intact males. More importantly, the shear force values did not differ between HC and CC groups for <i>L. lumborum</i> muscles (p>0.05). The meat from HC animals exhibited higher amount of free amino acids associated with sweetness (p<0.05). Furthermore, the castration method only exhibited a negligible effect on metabolites and volatile aroma compounds in the cooked meat.Conclusion: Half-castration emerged as an alternative practice to be used for increasing the yield and tenderness of male cattle meat.

Developmnet of Low-cost Multispectral Imaging Technqiue for Quality Monitoring of Meat

( Lalit Mohan Kandpal ),( Jihoon Bae ),( Jayoung Lee ),( Byoung-kwan Cho ) 한국농업기계학회 2018 한국농업기계학회 학술발표논문집 Vol.23 No.1

Determination of raw meat quality attributes has always been essential for the food industry because the consumers always prefer superior quality meat. Therefore, food industry require developing rapid and non-destructive method for meat quality determination. During the past few years, a number of techniques have been reported for monitoring the raw meat quality attributes. However, most of the previous techniques are quite expensive, destructive, and require complex hardware to operate. Thus in this work, we demonstrate the ability of low-cost sensing technique (ridding of expensive equipment and complicated design) for meat chemical quality detection. The newly developed system was integrated with a low-cost monochrome camera (CMOS sensor), ordinary LED’s of 15 different wavebands, and display unit. The monochrome camera captures the images of meat sample across a spectral range from 458 to 950 nm by single snapshot method. In addition, the chemical values (e.g. moisture, fat, protein) were determined using traditional destructive methods. The collected images were combined together to produce a multispectral data cube for the extraction of spectral data. Partial least squares (PLS) modeling was developed among the extracted spectra and chemical values, which achieved a good performance for chemical components prediction (R^2>0.80). Furthermore, the current model based on the monochrome sensor with 15 wavebands provided comparable results with hyperspectral sensor using 128 wavebands. Therefore, it can be concluded that the CMOS based multispectral sensing technique has a potential for detection of meat quality, thus facilitating a simple, fast and cost-effective method for quality analysis.

On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes

Sethukali Anand Kumar,김혜진,Dinesh Darshaka Jayasena,조철훈 한국축산식품학회 2023 한국축산식품학회지 Vol.43 No.2

Rabbit meat has high nutritional and dietetic characteristics, but its consumption rate is comparatively lower than other meat types. The nutritional profile of rabbit meat, by comparison with beef, pork, and poultry, is attributed to relatively higher proportions of n-3 fatty acids and low amounts of intramuscular fat, cholesterol, and sodium, indicating its consumption may provide health benefits to consumers. But, the quality attributes of rabbit meat can be originated from different factors such as genetics, environment, diet, rearing system, pre-, peri-, and post-slaughter conditions, and others. Different rabbit breeds and the anatomical location of muscles may also affect the nutritional profile and physicochemical properties of rabbit meat. However, adequate information about the effect of those two factors on rabbit meat is limited. Therefore, cumulative information on nutritional composition and carcass and meat quality attributes of rabbit meat in terms of different breeds and muscle types and associated factors is more important for the production and processing of rabbits. Moreover, some studies reported that rabbit meat proteins exhibited angiotensin-converting enzyme inhibitory characteristics and antioxidant properties. The aim of this review is to elucidate the determinants of rabbit meat quality of different breeds and its influencing factors. In addition, the proven biological activities of rabbit meat are introduced to ensure consumer satisfaction.

Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade

Van Ba Hoa,성필남,조수현,강선문,김윤석,문성실,최용민,김진형,설국환 아세아·태평양축산학회 2019 Animal Bioscience Vol.32 No.9

Objective: The present work aimed at evaluating the effects of carcass quality grade (QG) on the quality characteristics of pork meat according to Korean carcass QG system. Methods: Pork carcasses with varying in QG: 1+ (QG1+, n = 10), 1 (QG1, n = 10) and 2 (QG2, n = 10), were used to evaluate the relationship between carcass QG and meat quality. The meat quality traits, fatty acid profiles, flavor compounds and sensory qualities were measured on the longissimus dorsi muscle samples of these carcasses. Results: Pork meat of higher QG (QG1+) presented significantly higher fat content (5.43%), C18:2n-6 level (19.03%) and total unsaturated fatty acids content (62.72%). Also, the QG1+ meat was significantly higher in levels of classes of flavor compounds such as aldehydes, alcohols and hydrocarbons in comparison to those of the meat samples from the lower QG groups. The sensory evaluation results (flavor, juiciness, tenderness, and acceptability scores) of QG1+ meat was significantly higher than the QG1 and QG2 meats. The pork with lower QG (i.e., QG2) was found positively correlated to redness (r = 0.987), C18:1n-9 level (r = 1.000) but negatively correlated to the fat content (r = –0.949), and flavor (r = –0.870), juiciness (r = –0.861), tenderness (r = –0.862) and acceptability (r = –0.815) scores. Conclusion: The pork with higher QG had higher fat content, total unsaturated fatty acids and better eating quality, thus producing pork with higher QGs should be considered in order to satisfy the consumer’s expectation.

Genome-wide Association Study of Integrated Meat Quality-related Traits of the Duroc Pig Breed

Lee, Taeheon,Shin, Dong-Hyun,Cho, Seoae,Kang, Hyun Sung,Kim, Sung Hoon,Lee, Hak-Kyo,Kim, Heebal,Seo, Kang-Seok Asian Australasian Association of Animal Productio 2014 Animal Bioscience Vol.27 No.3

The increasing importance of meat quality has implications for animal breeding programs. Research has revealed much about the genetic background of pigs, and many studies have revealed the importance of various genetic factors. Since meat quality is a complex trait which is affected by many factors, consideration of the overall phenotype is very useful to study meat quality. For integrating the phenotypes, we used principle component analysis (PCA). The significant SNPs refer to results of the GRAMMAR method against PC1, PC2 and PC3 of 14 meat quality traits of 181 Duroc pigs. The Genome-wide association study (GWAS) found 26 potential SNPs affecting various meat quality traits. The loci identified are located in or near 23 genes. The SNPs associated with meat quality are in or near five genes (ANK1, BMP6, SHH, PIP4K2A, and FOXN2) and have been reported previously. Twenty-five of the significant SNPs also located in meat quality-related QTL regions, these result supported the QTL effect indirectly. Each single gene typically affects multiple traits. Therefore, it is a useful approach to use integrated traits for the various traits at the same time. This innovative approach using integrated traits could be applied on other GWAS of complex-traits including meat-quality, and the results will contribute to improving meat-quality of pork.

고급육 생산현황과 육질의 특성

김용곤,이길왕,신택순 密陽産業大學校 農業技術開發硏究所 1997 農業技術開發硏究所報 Vol.1 No.1

The main purpose of the high quality meat production is continously secured the stead meat demand in our own country by the improvement of international competitive due to international competitive due to the production of high value-added meat products. And also, it can be expected that the high quality meat production can increase the income of breeders, which is caused by a meat price advance. However, flesh and meat, which are supplied by farmers, are not finished products but unfinished products. Therefore, it is important that the high quality meat production is absolutely depend on the sanitary treatment in slaughter stages. Also, the value of meat products is easily affected by partitioning and deboning of meat cuts. In circulation of meat products, it can be also affected by treatment condition, packing method and storage temperature management, and by display in a retail shop. Thus, the quality of flesh and meat, which is supplied as final products to consumers from farmers, can be affected by any failure through the whole process as aforementioned details, and this kind of failure has a influence on the rural household income as well as on the merchants' income. To protect the mutual benefit due to the aforementioned characteristics of flesh and meat, it need to be recognised the relationship of complementary cooperation, and th be held each other in check for improving and maintaining the meat quality.

Growth performance, carcass characteristics and meat sensory evaluation of broiler chickens fed diets with fermented cassava leaves

Bhavna Arti,Zindove Titus J.,Iji Paul Ade,Bakare Archibold G. 아세아·태평양축산학회 2024 Animal Bioscience Vol.37 No.7

Objective: The objective of the study was to determine the effects of feeding fermented cassava leaf meal (FCLM) on growth performance, carcass characteristics and meat sensory evaluation of broiler chickens.Methods: A total of 160 Cobb-500 chickens were used during the phases of growing (21 days of age; initial weight 0.39±0.025 kg/bird) and finishing (35 days of age; initial weight 1.023±0.164 kg/bird). The whole experiment lasted for four weeks. The FCLM was included in starter and finishing diets at 0, 50, 100, and 150 g/kg inclusion levels. Total feed intake (TFI), weight gain (WG), feed conversion ratio, and nutrient digestibility were recorded. Sensory evaluation of breast meat was used to determine the eating quality of the meat prepared using roasting and boiling methods.Results: The TFI and WG decreased (p<0.05) with increasing inclusion levels of FCLM in the diets of growing chickens. Crude protein digestibility for chickens fed 0 and 50 g/kg FCLM was higher (p<0.05) than for chickens subjected to a diet with 150 g/kg FCLM. During the finishing phase, TFI increased linearly (p<0.05) with increasing inclusion level of FCLM in chicken diets, while WG decreased (p<0.05) with inclusion level of FCLM. Treatment diets had no effect (p>0.05) on the eating qualities of breast meat. However, juiciness was significant (p<0.05) for the cooking method and treatment interaction. At 50 g/kg inclusion level, boiled meat had a higher (p<0.05) juiciness score than roasted meat. Tenderness, on the other hand, was significant (p<0.05) for the interaction of gender and treatment. Females considered the boiled meat to be more tender than the males at 150 g/kg inclusion level. Using principal component analysis, a positive correlation was observed between teeth adhesion and fibrousness, flavour and juiciness, and springiness and tenderness.Conclusion: From the study, it can be concluded that FCLM can be used as an ingredient in the diets of broiler chickens. Inclusion level of 50 g/kg can be used in chicken diets during the growing phase, whereas in the finishing phase, inclusion level of 150 g/kg FCLM can be used. The FCLM did not affect the eating quality of breast meat. Objective: The objective of the study was to determine the effects of feeding fermented cassava leaf meal (FCLM) on growth performance, carcass characteristics and meat sensory evaluation of broiler chickens. Methods: A total of 160 Cobb-500 chickens were used during the phases of growing (21 days of age; initial weight 0.39±0.025 kg/bird) and finishing (35 days of age; initial weight 1.023±0.164 kg/bird). The whole experiment lasted for four weeks. The FCLM was included in starter and finishing diets at 0, 50, 100, and 150 g/kg inclusion levels. Total feed intake (TFI), weight gain (WG), feed conversion ratio, and nutrient digestibility were recorded. Sensory evaluation of breast meat was used to determine the eating quality of the meat prepared using roasting and boiling methods. Results: The TFI and WG decreased (p<0.05) with increasing inclusion levels of FCLM in the diets of growing chickens. Crude protein digestibility for chickens fed 0 and 50 g/kg FCLM was higher (p<0.05) than for chickens subjected to a diet with 150 g/kg FCLM. During the finishing phase, TFI increased linearly (p<0.05) with increasing inclusion level of FCLM in chicken diets, while WG decreased (p<0.05) with inclusion level of FCLM. Treatment diets had no effect (p>0.05) on the eating qualities of breast meat. However, juiciness was significant (p<0.05) for the cooking method and treatment interaction. At 50 g/kg inclusion level, boiled meat had a higher (p<0.05) juiciness score than roasted meat. Tenderness, on the other hand, was significant (p<0.05) for the interaction of gender and treatment. Females considered the boiled meat to be more tender than the males at 150 g/kg inclusion level. Using principal component analysis, a positive correlation was observed between teeth adhesion and fibrousness, flavour and juiciness, and springiness and tenderness. Conclusion: From the study, it can be concluded that FCLM can be used as an ingredient in the diets of broiler chickens. Inclusion level of 50 g/kg can be used in chicken diets during the growing phase, whereas in the finishing phase, inclusion level of 150 g/kg FCLM can be used. The FCLM did not affect the eating quality of breast meat.

Feeding regimens affecting carcass and quality attributes of sheep and goat meat — A comprehensive review

Huang Yafeng,Liu Lumeng,Zhao Mengyu,Zhang Xiaoan,Chen Jiahong,Zhang Zi Jun,Cheng Xiao,Ren Chunhuan 아세아·태평양축산학회 2023 Animal Bioscience Vol.36 No.9

Sheep and goats can efficiently convert low quality forage into high-quality meat which contains specific nutrients and quality traits. Carcass traits and quality attributes of sheep and goat meat depend upon several factors and one of most effective strategies amongst these is feeding regimens. In this review, the major aspects of feeding regimens affecting growth rate, carcass traits and quality attributes of sheep and goat meat are thoroughly discussed, with a particular focus on physical-chemical composition, flavor profile, and fatty acid (FA) profile. Grazing lambs and kids receiving concentrate or under stall-feeding systems had greater average daily gain and carcass yield compared with animals reared on pasture only. However, growth rate was higher in lambs/kids grazing on pastures of improved quality. Moreover, the meat of grazing lambs receiving concentrate had more intense flavor, intramuscular fat (IMF) content, and unhealthy FA composition, but comparable color, tenderness, juiciness, and protein content compared to that of lambs grazed on grass only. In contrast, meat of concentrate-fed lambs had more intense color, greater tenderness and juiciness, IMF and protein contents, and lower flavor linked to meat. Additionally, the meat of kids grazed on concentrate supplementation had higher color coordinates, tenderness, IMF content and unhealthy FA composition, whereas juiciness and flavor protein content were similar. In contrast, kids with concentrate supplementation had superior color coordinates, juiciness, IMF content and unhealthy FA composition, but lower tenderness and flavor intensity compared to pasture-grazed kids. Thus, indoor-finished or supplemented grazing sheep/goats had higher growth rate and carcass quality, higher IMF content and unhealthy FA composition compared to animals grazed on grass only. Finally, supplementation with concentrate increased flavor intensity in lamb meat, and improved color and tenderness in kid meat, whereas indoor-fed sheep/goats had improved color and juiciness as well as reduced flavor compared to pasture-grazed animals.