Twenty four broilers (Ross) and 24 ducklings (Cherry berry) aged 45days were stunned killed by conventional neck cut to evaluate the meat characteristics fatty acid composition of breast meat.Breast meats removed from each carcass at different post-mortem times.After complete processing, then placed in a polythene bag kept cold storage room 4°C for 7 days.The pH samples times, times evaluated.No significant differences found except 30 min postmortem, where duck showed significantly lower...

Dietary l -carnosine supplementation has been shown to enhance animal performance and improve meat quality. However, the mechanisms underlying effects of on physiological functions animals have not fully elucidated. We investigated dietary growth performance, intestinal microbiota diversity, serum metabolome in fattening lambs reveal molecular mechanism effect sheep. Sixty 3-month-old male crossbred (Dorper ♂ × Small Tail Han ♀) with an average body weight 30 ± 5 kg were randomly divided...

Pre-slaughter conditions affect poultry meat quality.Therefore, stresses before slaughter like heat stress, struggle and shackling on the shackle line, crating transport feed withdrawal are very important for industry in respect of quality as well welfare birds.However, exposure to oxidative stress can turn lead cytotoxicity type birds.Chickens exposed showed lowest ultimate pH birds shackled a longer time highest.The abdominal fat content was higher stressed birds.Struggling line hastened...

This study was conducted to investigate the meat quality and sensory properties of 12 major cuts from 10 Hanwoo bulls (25-32 mon age) after they were aged at 2℃ for 0, 7, 14, 21 d. Protein content (%) between 19.17 22.50%. Intramuscular fat ranged 2.79 8.39%. The collagen chuck roll, tender, short plate muscles higher (1.97-2.04%) than that striploin (1.48%) (p<0.05). CIE lightness (L*) values increased with an increase in aging days tenderloin, loin, oyster blade, plate, top sirloin, eye...

This study was conducted to establish the shelf life of 1++ grade Hanwoo beef by evaluating changes in meat quality and storage stability under distribution conditions similar those during export Hong Kong China. Four muscles loin, striploin, tenderloin, top round were obtained from 10 animals steers. The 0, 7, or 14 d aging at 2°C continuous -18°C for 3, 6, 9 mon. lightness (CIE L*) values decreased as duration freezer increased (p<0.05). water-holding capacity 4 time when they frozen 3 mon...

본 연구는 수소 및 거세우(24-30개월) 15두(각 육질등급별 3두씩)를 공시축으로 이용하여 우육의 부위(목심, 채끝, 우둔, 양지머리, 등심)에 따른 육질등급(<TEX>$1^{++}$</TEX>, <TEX>$1^+$</TEX>, 1, 2, 3)별 일반성분, pH, 육색, 보수력, 가열감량, 콜레스테롤 트랜스지방산 함량을 조사하였다. 일반성분에서 단백질함량은 16.66-22.64% 범위고 수분함량은 57.40-75.69% 범위 였으며 지방함량은 0.61-24.74%로 나타났다. <TEX>$1^{++}$</TEX>등급 목심, 등심부위가 16.66-19.26%범위로 유의적으로 낮은 나타난 반면에 3등급에서는 21.50-22.48%로 높게 나타났다(p<0.05). 3등급이 다른 육질등급에 비해 낮게 pH는 5.49-5.88범위로 <TEX>$1^+$</TEX>등급 목심(5.61)과 채끝(5.51)이 3등급 목심(5.88), 채끝(5.92)부위보다 우둔과 양지머리 등심부위에서는...

본 연구는 수소 및 거세우(24-30개월) 15두(각 육질등급별 3두씩)를 공시 축으로 이용하여 한우육의 부위(목심, 채끝, 우둔, 양지머리, 등심)에 따른 육질등급(<TEX>$1^{++}$</TEX>, <TEX>$1^+$</TEX>, 1, 2, 3)의 지방산 조성을 비교하였다. 조성에서 C16:0 함량은 목심, 채끝과 우둔부위 3등급이 다른 등급보다 유의적으로 높았던 반면 양지머리와 등심부위에서는 2등급이 각각 28.26%, 28.74%로 3등급 26.16%, 25.30%보다 높게 나타났다(p<0.05). C18:1n9 목심 부위에서는 유의적인 차이가 나타나지 않았지만 <TEX>$1^{++}$</TEX>등급이 3등급보다 C18:3n3 우둔과 않았고 양지머리부위에서 0.15%로 높았는데 0.23%로 C18:3n6 목심과 등심부위에서만 나타났는데 높았다(p<0.05). SFA 다섯 부위에서 <TEX>$1^{++}$</TEX> 등급이 낮은 반면에 MUFA 나타났고(p<0.05)...

Gels were made from surimi-like pork (SLP) muscles obtained at 1, 24 and 72 h post-mortem.The SLP pre-rigor muscle had higher pH moisture percentage compared to in-or post-rigor muscles.Also, showed concentration of water-soluble protein that was washed out during the process.Gel exhibited a* b* value, also resulted in Chroma lower hue values.The dark color gel related sarcoplasmic denser structure matrix.SDS-PAGE intensity phosphorylase fraction muscle.Gel hardness sensory firmness, greater...

본 연구에서는 사료 내 복합 유기산제의 첨가급여가 육계 생산성, 맹장 미생물 균총, 혈액 특성 및 면역 활성에 미치는 영향을 조사하고 이를 통해 유기산의 성장촉진용 항생제 대체 가능성을 구명하고자 수행하였다. 1일령 수평아리(Ross<TEX>$\times$</TEX>Ross 308) 480수를 공시하여 4처리, 4반복, 반복당 30수씩 배치하여 5주간 사양시험을 실시하였다. 시험구는 무첨가구, 첨가구(virginiamycin 10 ppm+salinomycin 60 ppm)를 대조구로 하였으며, 시험사료에 유기산을 0.3% 0.5% 첨가하여 유기산 처리구를 두었다. 5주 종료체중, 증체량에 있어서 처리구가 무항생제 처리구에 비해 유의하게 증가하였으며(P<0.05), 첨가 급여시 요구율이 개선되었다(P<0.05). 도체율 조직의 상대적 중량에서는 처리구간 차이가 관찰되지 않았다. 소장 중량 길이는 첨가구가 다른 감소하였으나(P<0.05), 처리구와 무첨가구간에는 없었다. 균총에...

The World Health Organization has recommended reducing sodium intake as well its content in food products to reduce the risk of hypertension and cardiovascular diseases. Glasswort (Salicornia herbacea L.), a halophyte naturally growing salt marshes over world, widely been used replacer production many types. In this study, impacts replacement 50% NaCl with 20 40 g/kg glasswort powder on quality characteristics four different dry-cured pork cuts including Bulgi (semimembranosus,...

This effect of replacing pork with corn starch, chicken breast and surimi on the chemical composition, physical, texture sensory properties sausage were investigated during storage. Five treatments such as; T1 (10:0:0, %), T2 (10:5:0, T3 (10:10:5, T4 (10:15:10, %) T5 (10:20:15, prepared replacement surimi. The made meat served as control (C). in had higher moisture fat contents, but lower protein content than (p<0.05). sausages decreased pH values after 3 wk storage lightness value was...

본 연구는 옻나무 추출액의 급여가 산란계 생산성, 계란품질 및 저장기간에 따른 계란 신선도에 미치는 영향을 구명하고자 시험을 실시하였다. 시험은 6처리 4반복 반복당 20수씩 공시하였으며, 옻 추출액 무침가구(C), 500 ppm(T1), 1,000 ppm(T2), 2,000 ppm(T3), 3,000 ppm(T4), 5,000 ppm(T5)으로 처리구를 배치하여 총 12주간 산란율은 T5 처리구에서 90.2%로 전체 처리간 비교 시 가장 높았으며, 산란량은 ppm 첨가구에서 59.7로 높게 나타났다(p<0.05). 사료 섭취량에서는 대조구와 비교시 첨 가구에서 유의적으로 감소하는 경향을 나타내었으며(p<0.05), 첨가구인 T2 118.5 g/hen으로 낮았고(p<0.05), 요구율에 있어서는 처리구간 낮게 시험 기간 동안 난각강도는 T4 처리구와 T3 우수하였으며, 난황색은 Haugh unit은 높았고 unit 변화 역시 급여에 의하여 향상되는 결과를 보였다. 영양소...

The effects of various packaging systems, vacuum (VACP), medium oxygen-modified atmosphere (50% O2/20% CO2/30% N2, MOMAP), MOMAP combined with skin (VSP-MOMAP), high oxygen-MAP (80% CO2/0% HOMAP), and HOMAP VSP (VSP-HOMAP), on the activity antioxidant enzyme, oxidation color stabilities in sliced Hanwoo (Korean cattle) beef loin were investigated at 4°C for 14 d. Higher (p<0.05) superoxide dismutase total reducing ability maintained VSP-MOMAP than beef. Lipid (2-thiobarbituric acid reactive...

To investigate the physico-chemical and sensory properties of striploin muscles, 90 Hanwoo carcasses (QG 1

The distribution channel of meat by-products from the pig farm to final consumer can include a processor, wholesale market, wholesaler, retailer, and butcher shop. Bacterial contamination at any these steps remains be serious public health concern. aim this study was evaluate microbial characteristics in Korea. Upon evaluation cold storage, we found that small large intestine were significantly (p<0.05) higher pH value compared heart liver. total plate counts not different among offals until...

본 연구는 소시지 제조 시 돼지고기와 돼지 지방을 사용하지 않고, 오리고기와 오리껍질의 첨가 수준에 따른 냉장저장 중 품질 특성을 구명하고자 수행하였다. 대조구는 오리고기만 사용하여 소시지를 제조하였으며, 처리구는 오리껍질을 1(T1), 2(T2) 및 3%(T3) 첨가하여 제조하였다. 그 결과, 오리고기 소시지에 있어서 오리껍질 첨가구가 대조구에 비해 수분 함량은 유의적으로(p<0.05) 낮았고, 지방 높게 나타났다. 처리구에 높고(p<0.05), 낮게 pH는 냉장 저장 4주차까지 명도 값은 첨가한 T1 T2 처리구가 다른 7일차에 적색도는 함량이 가장 높은 대조구가 4주 이후로 1% 처리구의 경도, 탄력성 점착성 씹힘성은 전 기간 동안 관능평가의 경우, 색깔, 향, 맛, 조직감 종합적인 기호도에 모든 처리구간 유의적인 차이가 없는 것으로 이상의 결과를 종합해 볼 때, 돼지지방 대체제로써 수준은 1~2%가 측면에서 긍정적인 영향을 미치는 사료된다. 그러나 향후 소시지가...

The objective of this study was to evaluate effects Gaeddongssuk powder (GP) on quality characteristics and shelf stability emulsion sausages during storage. Proximate composition properties showed no significant differences in all treatment (p>0.05). Control the highest cooking loss while with GP decreased depending increasing content (p<0.05). Apparent viscosity batter increased as amount increased, whereas hardness level. In sensory evaluation, sausage 0.1% resulted score overall...

This effect of Monascus and Laccaic acid on the chemical composition, physical, texture sensory properties sausage were investigated during storage. Eight treatments (T) such as T1 (12 ppm sodium nitrite), while T2, T3, T4, T5, T6 T7 formulated with different ratios Monascus/Laccaic acid: 63/7.0, 108/12, 135/15, 59.5/10.5, 102/18 127.5/22.5 ppm, respectively. The batch without nitrite or laccaic was served control (C). sausages had higher pH values compared to treated ones at 3, 10 28 d...

A total of 250 laying hens were fed a diet containing 0, 1, 2.5 or 5% conjugated linoleic acid (CLA), and Safflower seed oil (SSO) for 5 weeks, eggs collected by week to analyse lipid characteristics egg yolk.Egg yolk from CLA-fed groups showed significant increase in CLA content with increased the diet.Dietary also ratio saturated fatty acids decreased unsaturated yolk.The proportion myristic, palmitic, stearic increased, while those oleic, linoleic, linolenic arachidonic decreased.The...

This study was carried out to investigate the effect of cooking condition on water-soluble flavor precursors relevant postmortem glycogen metabolisms in various beef muscles from Hanwoo (Korean cattle). The loins, striploins, top rounds, and eye rounds 40-mon-old heifers were cooked either with <TEX>$100^{\circ}C$</TEX> water bath (wet-cooking) or <TEX>$180^{\circ}C$</TEX> household electric oven (dry-cooking) until attained about <TEX>$80^{\circ}C$</TEX> internal temperature before...

본 연구는 거세한우(26-28개월) <TEX>$1^+$</TEX>, 1등급육과 호주산 수입 흑우 및 교잡육으로부터 채끝, 등심, 우둔, 꾸리부위를 공시시료로 이용하여 원산지별 부위간의 일반성분, 육색, 전단력, 콜라겐함량, 가열감량, 지방산조성, 아미노산조성 무기물 함량을 비교하였다. 단백질 함량은 채끝과 등심부위는 한우고기 1 등급육이 앵거스 또는 교잡종육 보다 유의적으로 높은(p<0.05) 반면에 우둔과 꾸리부위에서는 비교구간에 유의적인 차이가 없었다(p>0.05). 지방함량은 채끝부위에 있어서는 한우 <TEX>$1^+$</TEX> 15.48%로 8.83%인 교잡육보다 높았고, 등심 부위에서는 한우육 각각 17%, 15.52%로 흑우육(10.59%) 교잡육(9.21%)보다 높았다(p<0.05). 육색 비교에서 채끝부위는 교잡종이 CIE <TEX>$L^*$</TEX>(백색도)이 한우고기보다 높았고 적색도(CIE <TEX>$a^*$</TEX>)은 동일한 부위내에서 없었으며...