국내외 암말 발정주기 양상 분석에 대한 연구는 전무한 상태이며, 말 인공수정을 위한 호르몬 설정에 관한 연구도 전 세계적으로 미흡한 실정이다. 암말에서 발정 유기를 위한 PGF, progesterone 등 호르몬 투여 시 난포의 발달을 억제하지 못하고 호르몬 처리 동안 배란이 일어나 황체의 생성 으로 발정 유기에 실패할 수 있으므로, 양 등(2004b)은 초음파 진단을 통하여 난포 크기를 측정하 는 것이 매우 중요하다고 했다. 암말의 발정주기는 개체마다 큰 차이를 보이고 있으며, 아직까지 정확한 원인 분석은 이루어지지 않은 실정이다. Wespi 등(2014)에 의하면 계절 전환기에서 암말의 발정 발견율이 높으나, 배란이나 배란 간격에는 영향을 미치지 않는 것으로 보고되고 있다. 본 연 구는 국립축산과학원 난지축산연구소에서 사육하고 있는 제주산마 16두를 공시하였으며, 주 1회 초음파진단 및 주 2회 채혈 후 생화학 및 호르몬 분석을 실시하였다. 생화학 분석은 Glu, BUN, AST, Hemolysis 등 17개 항목을 분석하였다. 생화학 수준이 암말의 발정주기에 어떠한 영향을 미 치는지 분석하기 위하여 16두의 공시축 중 정상적인 발정주기를 보이는 개체와, 비정상적인 발정 주기를 보이는 개체에 대해 분석하였으며, 두 그룹 간 유의적인 차이는 나타나지 않았다.

본 연구는 농후사료 다량 급여 시 나타나는 산통은 발생하지 않으면서 증체량은 높일 수 있는 적정 농후사료 급여 횟수를 설정하기 위해 수행하였다. 제주산마 13두를 이용하여 12주간 농후사 료 급여 횟수(체중의 2.5%를 2, 3, 4회)를 달리하여 급여하였다. 이때 건초와 물은 무제한 급여하 였다. 번식마의 농후사료 급여 횟수에 따른 산통 발생을 조사한 결과 혈액 내 피브리노겐 함량은 처리구간 유의적 차이가 없었다(p>0.05). 농후사료 급여 횟수별 증체량 조사 결과, 총 증체량은 일 일 4회 급여구에서 높아지는 경향을 보였고, 일당증체량은 8~12주에서 일일 4회 급여구의 경우 높 아지는 경향을 보였으나 유의적인 차이는 없었다(p>0.05). 장내 pH와 직장온도는 모든 처리구에서 정상 범위 내에 있었고, 유의적인 차이가 없었다(p>0.05). 이상의 결과를 종합하면 번식마에게 체 중의 2.5%의 농후사료의 급여 횟수 조절에 따른 산통 발생과 증체에는 차이가 없는 것 판단된다.

제2차 말 산업 육성 5개년 계획의 시행 등 말 산업이 전국적으로 확대됨에 따라 승용마 인공수 정을 원하는 농가도 점차적으로 증가하고 있는 추세이다. 말의 경우 신선·냉장정액 사용 시 적기 수정의 어려움이 있어 동결정액의 중요성이 대두되고 있다. 하지만 국내의 말 동결정액 연구는 미 미한 수준이며, 인공수정을 위한 말 동결정액은 전량 수입하여 사용하고 있는 실정이며, 말 동결 정액의 경우 신선정액이나 액상정액에 비해 활력 및 수태율이 현저히 떨어지는 문제점이 있다. 본 연구에서는 제주산마의 동결정액의 성상 개선을 위하여 펜톡시필린 수준(4mM, 8mM, 16mM)을 설 정하여 정자의 운동성, 생존율, 정자막 온전성을 평가하였다. PDE 억제제인 펜톡시필린 첨가는 정 자의 조기 첨체반응을 방지하고 수정률을 높이며 활성산소를 억제하는 효과가 있다고 보고되었 다. 정액의 동결-융해 30분 후에는 펜톡시필린 4mM(T1)처리구와 펜톡시필린 8mM(T2)처리구에서 Progressive Fast Motility(PFM)가 유의적으로 높게 나타났다. 융해 후 1시간에는 T4와 T8에서 대조 구보다 immotil, Motiltiy, Local Motiltiy에서 유의적으로 높은 결과를 보였다. 또한 생존율에서 T8보 다 T4가 유의적으로 높았으며, 펜톡시필린 16mM(T3) 처리구는 생존율은 대조구와 T4보다 높았으 나 Motiltiy가 다른 처리구보다 유의적으로 낮았다. 이상의 결과를 종합해 볼 때 펜톡시필린 4mM 와 8mM를 처리했을 때 비처리보다 정자의 운동성을 유의적으로 증진시키는 효과가 있었으며 펜 톡시필린 16mM 이상의 처리는 정자에 좋지 않은 영향을 미치는 것으로 나타났다.

The objective of this study was to determine the growth characteristics of cool (C1) and warm season grasses (C2) in pastures mixed with C1 and C2 at an altitude of 400 m in Jeju island to establishing pasture suitable for grazing horses and to evaluate the effect of pastures mixed with tall and short type grasses on the intake characteristics of horses. C1 used in this study was Kentucky bluegrass, redtop (short type grass) and tall type grasses were orchardgrass and tall fescue, respectively. Treatments of this study were consisted of four groups and the short type grass used in pastures mixed with C1 and C2 was mainly bermudagrass. Four treatment groups were follow as; Treatment 1 (bermudagrass + Kentucky bluegrass + redtop) 2) Treatment 2 (bermudagrass + tall fescue + orchardgrass) 3) Treatment 3 (Kentucky bluegrass + redtop) 4) Treatment 4 (tall fescue + orchardgrass). Bermudagrass was a little winter killing and inhibition of plant growth at an altitude of 400 m. Plant heights in pastures mixed with C1 and C2 were grown better than that in pastures mixed with C1. Especially, plant height in Treatment 4 was higher than other treatments. Dry matter yield was in the following order: Treatment 4> Treatment 3> Treatment 2> Treatment 1. Dry matter yield in pastures mixed with C1 increased as compared with pastures mixed with C1 and C2. Dry matter yield in Treatment 3 was higher than other treatments. In the first investigation regarding vegetation distribution, bermudagrass ratios among grasses in Treatment 1 and Treatment 2 were 11.7 and 13.3%, respectively. The growth of bermudagrass in winter was low due to the cold damage. However the growth of Kentucky bluegrass, redtop, tall fescue and orchardgrass was good. In the second investigation, bermudagrass ratios among grasses in Treatment 1 and Treatment 2 were 5.0 and 11.7%, respectively. Growth of forage in the second investigation was poor as compared to the first investigation. nutritive values(crude protein content, neutral detergent fiber content, acid detergent fiber content, digestibility) were good in pastures mixed with C1 Especially, nutritive values in pastures mixed with tall was higher than those of pastures mixed short grasses. P content among minerals in Treatment 1 was higher than other groups. However, the content of Ca, Mg and Mn were lower. The contents of Ca, K, Mg, Na, Cu, Zn and Fe in Treatment 2 were higher. However, the contents of K, Mg, Na, Cu, Zn and Fe in Treatment 3 were lower. Therefore, we suggest that cool season grasses with short grasses were sowed to establishing pasture suitable for grazing horses at an altitude of 400 m in Jeju island.

본 연구는 닭가슴살(5, 15, 25%)과 기계발골 계육(5, 15, 25, 35%)의 첨가 수준을 달리하여 제조한 소 시지의 품질특성을 조사하여 육가공제품의 원료로 적정 첨가 수준을 구명하고자 실시하였다. 닭가슴살을 첨가한 소시지는 수분과 단백질 함량이 증가하였으나, 지방함량이 감소하였다. 기계발골 계육 첨가는 소 시지의 수분과 단백질 함량을 감소시키고, 지방함량을 증가시켰다. 무기물의 경우 닭가슴살 첨가가 소시 지의 인, 나트륨, 구리 함량을 증가시켰으며, 기계발골 계육 첨가는 칼슘, 철 함량을 증가시켰다. 닭가슴 살 또는 기계발골 계육을 첨가한 소시지는 pH를 감소시켰다. 닭가슴살 첨가는 소시지의 명도를 증가시키 고, 적색도와 황색도를 감소시켰으며, 기계발골 계육을 첨가한 소시지는 명도가 감소하고, 적색도와 황색 도가 증가하였다. 조직감에서 닭가슴살 첨가는 경도, 탄력성, 검성, 씹힘성이 증가하였으나, 기계발골 계 육 첨가는 경도, 탄력성, 검성, 씹힘성을 감소시켰다. 관능적 특성에서 기계발골 계육 첨가는 저작감을 감소시켰다. 기계발골 계육 첨가는 육색에는 긍정적인 영향을 미치나, 조직감을 저해시키고 단백질 함량 을 낮추어, 기계발골 계육을 첨가할 경우 5% 이하로 첨가해야 할 것으로 사료된다.

The objective of this study was to investigate the effect of amino acid and vitamin C supplementation on the quality attributes of top round (TR) muscle from Korean cattle (Hanwoo). Sixteen-month-old steers were divided into three different feeding groups and raised until they were 28 months old. A control group (9 heads) was fed a basal diet and rice straw, whereas two experimental groups (8 heads/group) were fed a basal diet and rice straw supplemented with rumen-protected amino acids (≥16.0% L-lysine monohydrochloride, ≥8.0% DL-methionine) and vitamin C at a dose of 100 g/head/day (AA+VC group) or only vitamin C at 100 g/head/day (VC group). After slaughter, TR muscle (M. semimembranosus) was collected from carcasses and used to measure the quality attributes. Crude fat content was significantly higher (p<0.05) in the AA+VC group than in the VC group. No significant difference was observed for water-holding capacity and shear force value between the control, AA+VC, and VC groups. Contents of the free amino acids (FAAs) glycine, aspartate, and glutamate were significantly higher (p<0.05) in the VC group than in the control group. Sensory evaluation of tenderness and flavor preference revealed significantly higher scores (p<0.05) in the AA+VC group than in the control group. These findings suggest that vitamin C supplementation increases the contents of some FAAs, and the combined supplementation of amino acids and vitamin C improves the marbling and sensory attributes of TR muscle in Hanwoo.

본 연구는 홀스타인 거세육우(총 18두, 생후 4개월령, 체중 160kg)의 성장단계별 농산부산물 TMR 사 료의 에너지 수준(T1, TDN 75~84%; T2, TDN 77~85%)과 출하월령(18, 20 및 22개월)별로 배치하여 각 출하월령별 등심과 우둔육의 육질 및 관능특성을 조사하였다. 등심육의 경우 근내지방함량은 처리구 1은 22개월령 그룹이, 처리구 2는 20개월 및 22개월령 그룹이 유의적으로 가장 높았다(P<0.05). 우둔 육의 경우 처리구 1과 2가 모두 22개월령 그룹이 근내지방 함량이 가장 높았다(P<0.05). 처리구 2는 18개월령 그룹이 단백질 및 수분함량이 유의적으로 가장 높았다(P<0.05). 콜라겐 함량은 처리구 모두 출하월령간에 유의적인 차이가 없었다(P>0.05). 육질특성에서 등심육은 처리구 1의 경우 보수력, 전단 력, 가열감량, 육색에 있어서 급여기간 그룹간 유의적인 차이가 없었다(P>0.05). 처리구 2에서는 보수 력만 18개월과 20개월령 그룹이 가장 높았다(P>0.05). 우둔육은 처리구 1의 경우 보수력, 전단력, 가열 감량, 육색의 백색도에 있어서 급여기간 그룹간 유의적인 차이가 없었으며 단지 육색에서 적색도와 황 색도만 22개월령이 가장 높았다(P>0.05). 처리구 2의 경우 18개월령 그룹이 보수력이 가장 높았고 전 단력은 가장 낮았으며 가열감량은 18개월과 20개월령 그룹이 낮았다(P<0.05). 관능특성에 있어서 등심 육의 경우 처리구 1은 18개월과 20개월령이 연도점수가 높았고 20개월령 처리구가 향미 및 전반적인 기호도 점수가 유의적으로 높았다(P<0.05). 처리구 2는 연도, 다즙성, 향미 및 전반적인 기호도 점수 모두 20개월과 22개월령이 유의적으로 높았다(P<0.05). 우둔육의 경우 처리구 1은 연도가 18개월과 20 개월령이 유의적으로 높았고 전반적인 기호도는 20개월령이 유의적으로 높았다. 처리구 2는 18개월령 이 연도만 유의적으로 높았다(P<0.05). 결론적으로 홀스타인 거세육우는 농산부산물 TMR 사료를 22개 월령까지 급여한 그룹이 근내지방도는 높았으나 육질 및 관능특성은 18개월령 또는 20개월령이 더 우 수하였으므로 이러한 점을 고려하여 출하하는 것이 바람직할 것으로 생각된다.

본 연구는 교잡돈의 출하일령은 약 200일 이고, 175두의 돼지를 도축하여 3개의 그룹(59 ~ 95kg, 96 ~ 110kg, 111 ~ 148kg)으로 나누어, 등심, 상완세갈래근, 대퇴두갈래근, 반막모양근의 육질 특성을 조사하였다. 콜라겐과 지방함량은 반막모양근, 대퇴두갈래근이 111 ~ 148kg 그룹에서 다름 그룹에 비 해 낮은 함량을 나타내었으며(p<0.05), 단백질함량은 반막모양근, 대퇴두갈래근과 상완세갈래근이 111 ~ 148kg 그룹에서 다른 그룹에 비해 높은 함량을 나타내었다(p<0.05). 등심과 반막모양근의 명도는 111 ~ 148kg 그룹에서 높게 나타내었으며(p<0.05), 적색도와 황색도는 유의적인 차이가 나타나지 않았 다(p>0.05). pH는 등심에서 체중이 증가함에 따라 낮은 값을 나타냈었다(p<0.05). 가열감량은 등심, 반 막모양근, 대퇴두갈래근, 상완세갈래근이 111 ~ 148kg 그룹에서 보다 59 ~ 95kg 그룹에서 낮게 나타 났으며(p<0.05), 보수력은 반막모양근과 대퇴두갈래근에서 체중이 증가할수록 높게 나타났다(p<0.05). 전단력은 등심과 상완세갈래근에서 체중이 증가할수록 낮게 나타났다(p<0.05). 등심의 지방산 분석 결 과는 96 ~ 110kg 그룹에서 oleic acid, MUFA, MUFA/SFA가 높았고(p<0.05), 111 ~ 148kg 그룹에서 trans-vaccenic acid와 SFA가 높았지만(p<0.05), UFA는 낮았다(p<0.05).등심의 관능평가는 연도와 다 즙성이 96 ~ 110kg 그룹에서 높은 점수를 받았다(p<0.05).

This study was conducted to evaluate the chemical composition and physico-chemical meat quality properties for Jeju-horse (Jeju-horse×Thoroughbred) with different fattening periods (4-, 8- and 13.5-month). In chemical composition, the moisture contents were decreased as the fattening periods increased. The fat contents were 3.78% at 4-months and they were decreased such as 70∼76% at 13.5-months whereas the protein contents increased as the fattening period increased. The cooking loss was highest (33.41%) at 4-months group and decreased after that periods, however, there was no significant difference among 3 fattening period groups. The Warner-Bratzler shear force (WBS) values were lowest at 4-months group and tended to increase as the fattening period increased. In mineral contents, the contents of Fe, Na, Zn were significantly higher for 4-month group than 8- and 13.5-month group whereas the contents of Mg were significantly lower for 4-month group than 8- and 13.5-month group (p＜0.05). The results of the amino acid composition analysis showed that cystein, methionine, threonine, serine, glutamic acid, alanine, valine, lysine, histidine, arginine contents were significantly increased and tyrosine contents were significantly decreased as the fattening period increased (p<0.05). The contents of palmitic acid (C16:0) were highest at 4-month group and they decreased as the fattening period increased (p＜0.05). The contents of oleic acid (C18:ln9) were highest at 8-month group and they were lowest at 13.5-month group. The total contents of unsaturated fatty acids were significantly higher for 13.5-month group than those for 4-month groups (p＜0.05). In conclusions, the fat contents were decreased whereas the protein, Fe, Mg contents and WHC increased as the fattening periods increased. Overall contents of amino acids increased only except several amino acids. The total contents of unsaturated fatty acids were increased as the fattening period increased, however they were not significantly different when those were fattened more than 8-month. These results indicated that longer fattening period could be more effective to enhance horse meat quality.

본 연구의 목적은 육우 송아지 출하월령(3, 6, 9, 12개월) 조건에 따른 채끝등심(m. longissimus lumborum)과 꾸리육(m. tricep brachii)의 이화학적 육질 특성 및 지방산 조성에 미치는 특성을 비교하여 송아지고기의 상품성을 조사해 보고자 수행하였다. 채끝등심육과 꾸리육 모두 출하월령이 증가됨에 따라 수분 함량은 감소하였던(73.20~79.23%) 반면에 단백질(19.51~23.13%) 및 지방(0.76~1.99%) 함량은 증가하였다. 육색의 경우 두 부위 모두 출하월령이 증가됨에 따라 L*값(30.62~43.81)은 감소하는 반면에 a*값과 b*값은 증가하였다 (P<0.05). pH는 채끝등심육은 3개월령(5.96)이 꾸리육은 3개월(5.67) 및 6개월(5.73) 령이 다른 출하월령들 보다 유의적으로 높았다(P<0.05). 미오글로빈 함량은 채끝등심과 꾸리육 모두 출하월령이 증가할수록 증가하였다(P<0.05). 전단력을 측정한 경과 채끝등심육 은 3개월령(5.94 kg)과 12개월령(4.34 kg)이 6개월(9.16kg) 및 9개월령(9.57 kg) 보다 유의적으로 낮았으며, 꾸리육은 3개월령(2.83 kg)이 9개월 (4.47 kg)령 보다 유의적으로 낮았다(P<0.05). 가열감량은 채끝육의 경우 출하월령간에 유의적인 차이가 없었으나 꾸리육은 다른 출하월령들 보다 12개월(28.37%)령이 낮았고 3개월(36.55%)령이 높았다(P<0.05). 한편 채끝등심과 꾸리육은 모두 12개월령이 근절길이가 길었고 보수력이 유의적으로 높았다(P<0.05). 지방산 조성을 분석한 결과 채끝등심육은 3개월령에 C18:2n6, C20:1n9, 총 다가불포화지방산 (PUFA), 포화지방산에 대한 다가불포화지방산의 비율(PUFA/SFA) 및 오메가-6(ω-6) 지방산 함량이 유의적으로 높았고 12개월령에는 C16:1n7, C18:1n9, 총 단가불포화 지방산(MUFA), 총 포화지방산에 대한 총 단가불포화 지방산의 비율(MUFA/SFA) 지방산 함량이 유의적으로 높았다(P<0.05), 꾸리육의 경우 3개월령에 C20:1n9 함량이 높았고 12개월령에는 C14:0, C18:1n9, 총 단가불포화지방산(MUFA) 및 총 포화지방산에 대한 총 단가불포화 지방산의 비율(MUFA/SFA) 함량이 유의적으로 높았다(P<0.05).

Fruit peels are potential sources of proteases which can help to the proteins digestion and the encapsulation technique is widely used in food industry, which preserves active ingredients in food products by forming coating membrane. In the present study, the effect of addition of encapsulated fruit peels (kiwi, T1; pineapple, T2; pear, T3; fig, T4) on the quality stability of press ham was studied during refrigerated storage (1, 15 and 30 days). In the first experiment, the press ham was prepared with either encapsulated fruit peels or fruit peels powder (without encapsulation) and we observed that the press ham formulated with fruit peels powder showed a texture defect, but no change with encapsulated fruit peels probably due to the proteolytic activity of proteases were prevented by the encapsulation. In the second experiment, the press ham were made with 0.1% encapsulated fruit peels or normal press ham (control) and stored at different days as mentioned above. Our results revealed that T2 showed the highest moisture content, while the control had the highest fat content. The press hams made with all types of encapsulated fruit peels had significantly higher hardness value than the control throughout the storage. Additionally, higher taste, texture and acceptability scores were found in the press ham with encapsulated fruit peels than those in the control. Overall, it is suggested that the addition of encapsulated fruit peels into meat products may enhance the protein digestion and absorption during the digestive processes without the negative effect on texture and sensory traits.

Horses are non-ruminant and monogastric animal. If concentrates are fed plentifully at a time, undigested starch reaches large intestine and it activates amyloytic bacteria. Finally, it lowers a pH level and causes colic. Therefore, standard feed of concentrates and period of feed are important factors to fat up horses. This study was conducted to evaluate the productivity and carcass quality, quantity grade for Jeju horse (24 month old) with different fattening periods (4-, 8- and 13.5-month). The body weights were increased as the fattening periods increased and the increase rate was highest at 4-month group. The daily weight gain was decreased as the fattening periods increased such as 0.46 kg for 4-month group, 0.39 kg for 8-month group and 0.34 kg for 13.5-month groups. The daily intake was increased as the fattening periods increased such as 4.42 kg for 4-month group, 5.00 kg for 8-month group and 5.26 kg for 13.5-month groups. The daily feed conversion was increased as the fattening periods increased such as 11.71% for 4-month group, 17.69% for 8-month group and 18.53% for 13.5-month group. The backfat thicknesses and loin-eye areas were 3.50 mm, 83.50 ㎠ and increased to 4.20 mm, 94.00 ㎠ until they were fattening up for 8-month then they were decreased to 4.00 mm, 89.40 ㎠ when they were fattening up to 13.5-month. There was no significant difference in the meat color among 3 fattening groups, however, the a-values (redness) of meat color and b-values of fat color were highest (5.0 and 3.80, respectively) for 13.5-month group. The texture was not significantly different among 3 fattening groups. The maturity levels were in the 3.8∼4.5. All horses used in the experiment had the quality grade 2 and the horses for 13.5-month group had the quantity grade A, whereas the horses for 4-month group had the quantity grade B or C. Jeju horse had the low quality grade (quality grade 2) although the carcass yield increased when they were fattened from 24 month to 37.5 month.

The aim of this study was to compare the effects of different thawing methods including; refrigerated at 4℃ for 6 hr, soaked in 15℃ water for 40 min, exposed to room temperature (25℃) for 4 hr, and microwaved (600 W) for 2 min on the water-soluble nutritional component and meat quality trait of Hanwoo beef. The thawing beef by the refrigerated method resulted in significantly lower cooking loss, drip loss and loss of water-soluble vitamin B group, whereas the water-soaked method had higher loss of vitamin B group (p<0.05). Furthermore, total aerobic counts and coliforms were significantly lower in the meat samples thawed by the refrigerated method than that in the samples thawed by the other methods when stored for 6 days at 4℃. However, the thiobarbituric acid reactive substance (TBARS) content was found significantly (p<0.05) higher in the microwaved method than that in the other thawing methods. Based on the results obtained in the present study, it is concluded that the thawing methods had remarkable impact on the water-soluble nutritional components, quality properties and storage stability of meat. Therefore, the present study recommends that the thawed meat needs to be consumed and should not be stored for long time due to the acceleration of its quality deterioration

This research was conducted to estimate the effect of packaging methods on the color and taste-related precursors in Hanwoo (Korean cattle) beef during aging. Following packaging with vacuum (VACP), low oxygen-modified atmosphere (LOMAP; 0% O2/20% CO2/80% N2) or vacuum skin+LOMAP (VSP+LOMAP), the loins and top rounds were aged at 2℃ for 14 days and lipid oxidation (TBARS content), surface color, glucose and lactate contents were measured. TBARS and glucose contents were not different by packaging methods in both loins and top rounds. The a* (redness), b* (yellowness) and C* (chroma) values were higher (p<0.05) in VACP-aged beef as compared to the other beef. Lactate content was significantly higher (p<0.05) in both LOMAP- and VSP+LOMAP-aged beef than in VACP-aged beef at day 14 of aging. These findings suggested that VACP was the most effective in maintaining color stability but LOMAP was more effective in maintenance of some taste-related precursor compared to VACP.

The aim of this study was to develop the production of crossbred pigs suitable to the Korean consumers’demand. Crossbred (Jeju native pig × Landrace) pigs (n=175) at the age of 200 days, approximately classified into three slaughter weight groups (59~95 kg, 96~110 kg and 111~148 kg) were used to investigate the carcass traits and retail cuts characteristics. We have chosen longissimus dorsi, triceps brachii, biceps femoris, semimembranosus muscles, shoulder butt, thoracic vertebra (5-11th) and last thoracic vertebra for investigations of aforementioned parameters. The results showed that the 111~148 kg group had larger loin area, higher scores for meat color, quality and carcass grade than the other remaining groups (p<0.05). Weights of shoulder butt, rib, picnic shoulder, loin, belly, tenderloin, ham retail cuts, lean meat, fat and bone increased with increasing carcass weight (p<0.05). Ratios of shoulder butt, picnic shoulder, tenderloin, ham, lean meat, skin and bone in the 59~95 kg group were higher than that of the other groups (p<0.05). Ratios of belly in the 96~110 kg group were higher than that in the 59~95 kg group (p<0.05) but similar to the ratios of the 111~148 kg group. Total length, longest length and shortest length of belly increased with increasing carcass weight (p<0.05). Additionally, the longest width and shortest width of belly in 59~95 kg group were lower (p<0.05) than that in the other remaining groups. Length of shoulder butt increased with increasing carcass weight (p<0.05) whereas, the width of shoulder butt showed no differences between the groups. Weights of triceps brachii of picnic shoulder, biceps femoris and semimembranosus muscles of ham increased with increasing carcass weight (p<0.05). Overall, the crossbred pigs of 111~148 kg group possessed better quality and carcass grade however, the yield of belly in 96~110 kg group was higher than the other groups. Based on the consumption preference of Korean consumers therefore, the slaughter weight of crossbred pigs at ≥96 kg could produce higher economic benefit.

The objective of this study was to investigate meat quality and nutritional composition of 10 cuts (loin, striploin, chuck roll, chuck tender, short plate, brisket, bottom round, top sirloin, eye of round, and top round) from quality grade 1 beef from 11 Hanwoo steers at Hanwoo Experimental Station of National Institute of Animal Science. The protein contents were higher in top round (Udoon) and eye of round (Hongduke) and lower in loin (Dngsim) and short plate (Abjin) when compared to the other cuts (p<0.05). Whereas the intramuscular fat contents were highest in loin (12.51%), those were lowest in top round (4.14%) (p<0.05). The calories were higher in loin and short plate and lower in top round, chuck tender (Guri), top sirloin (Bosup), eye of round, chuck roll (Moksim), and bottom round (Sulgit) (p<0.05). The cooking loss (%) was 24.38% in loin and it was lower than the other cuts (p<0.05). The bottom round had higher water holding capacity (WHC) and chuck tender had lower WHC than those in the other cuts (p<0.05). In meat color, L* values were higher in loin and lower in top round than the other cuts (p<0.05). Total saturated fatty acid contents were higher in loin and lower in bottom round than the other cuts (p<0.05). In amino acid compositions, top round had significantly higher than those in the other cuts (p<0.05). The iron contents were higher in chuck tender and chuck roll contained higher iron contents than those of the other cuts (p<0.05). In conclusion, the meat quality and nutritional properties were significantly different among 10 cuts in the same quality grade of Hanwoo beef. Therefore, the provision of the meat quality and nutritional information of 10 cuts to consumers could be important for utilization and balanced consumption of different cuts.

The aim of the present study was to evaluate the effect of ultimate pH of semimembranosus muscle on quality characteristics of dry-cured ham. The sample selection was determined based on ultimate pH of semimembranosus muscle, and samples were then classified into three groups: A (pH 5.61±0.09), B (pH 5.86±0.06) and C (pH 6.13±0.09). Our results depicted that the ultimate pH had a significant effect on the quality characteristics of dry-cured ham. Particularly, as the ultimate pH increased, the pH values of the dry-cured hams significantly (p<0.05) increased while weight loss decreased. Significantly (p<0.05) higher CIE a*, b* and chroma values were observed in the dry-cure hams from the samples with lower ultimate pH. Additionally, the values of some texture characteristics (e.g., hardness and chewiness) significantly (p<0.05) decreased as the ultimate pH increased. However, no significant differences among the three pH groups were observed for water activity, salinity, volatile basic nitrogen (VBN), calorie as well as sensory properties of dry-cure hams (p>0.05). These results clearly demonstrate that the ultimate pH of semimembranosus muscle is more related to quality characteristics than sensory attributes of dry-cured ham.

The effects of substituting fat with different levels of pork rind on quality characteristics of emulsified sausage were investigated. Five sausage batches were manufactured by partially replacing fat with 0, 5, 10, 15, 20% pork rind. After manufacturing, the sausages were vacuum-packaged and stored at 4℃ for 1, 7, 14, 21 and 28 days. The results indicated that the increase in levels of pork rind resulted in lower calorie whereas higher moisture, protein, collagen contents (p<0.05). Use of pork rind resulted in an increase in amounts of minerals such as Cu, K, Mn, Na, P and Zn, and free amino acids such as aspartic acid, threonine, serine, glutamic acid, glycine, alanine, valine and iso-luecine, as compared with the control (0% pork rind). On the other hand, no significant differences in the sensory properties of sausage with added pork rind were observed. Based on the results in the present study, it is suggested that pork rind can be used as a fat replacer in manufacture of emulsified sausage without adverse effect on the quality characteristics and sensory properties as well.

The objective of this research was to evaluate the changes of water-soluble flavor precursors in loin and top round from Hanwoo (Korean cattle) beef during aging at 2℃ for 14 days. The glycogen, glucose and lactate contents were not significantly influenced by beef parts and aging. Among nucleotide-related compounds, inosine 5'-phosphate (IMP) and inosine contents were significantly (p<0.05) lower in loin compared with top round but hypoxanthine content was not significantly different between beef parts. Moreover, during aging, IMP content significantly (p<0.05) decreased while inosine and hypoxanthine contents significantly (p<0.05) increased. It is concluded that aging highly affected the nucleotide-related compounds among water-soluble flavor precursors in loin and top round from Hanwoo.

본 연구에서는 아질산염 대체제로서 녹차, 세이지, 파프리카 올레오레진 추출물을 미세캡슐 화하여 돈육 패티 제조과정에서 첨가 시 4oC의 저장과정에서 색도, 총 플라보노이드 함량, DPPH radical 소거활성, TBARS, 총균수 등의 변화를 비교 분석하였다. 색도에서는 미세캡슐화한 처리구 2가 비 캡슐화의 처리구 1나 아질산염첨가 대조구보다 저장기간 내내 높은 a 값을 보였다. 총 플라보노이드함량에 있어서 저장초기 대조구와 처리구간에 유사한 값을보였으나 저장 7일후에는 저장초기대비 대조구는 약 52%의 감소가 나타난 반면 처리구 1과 처리구 2에서는 각각47과 43%가 감소하였다. DPPH radical 소거활성은 저장초기의 대조구가 8.68%로서 가장 낮았으며 처리구 1과 처리구 2는 각각 18.15와 23.27%로 높게 나타났다. TBARS값에서는 대조구, 처리구1 및 처리구 2는 각각 0.54, 0.36및 0.33mg/kg으로 나타나 아질산염을 첨가한 대조구가 천연첨가물의 처리군에 비하여 높은 값을 보였다. 저장과정에서도 저장 7일 후 대조구는 약 61%의 증가가 있었던반면 처리구 2에서는 약 30%의 증가에 그쳤다. 총균수에서는 저장초기 대조구와 처리군 간의 차이가 없었으며2.98-3.38log CFU/g 수준이었고 저장 중 급격한 증식이없었다. 저장 7일 후에도 3.32-3.64log CFU/g 수준으로유의성차이를 보이지 않았다.