This study evaluated the nutritional composition and quality traits of rabbit meat as compared to chicken meat. Samples of loin (M. longissimus dorsi) and breast meats were collected from rabbit and chicken carcasses, respectively. The meats were then analyzed for the proximate composition, collagen and energy contents, fatty acid composition, myoglobin and heme iron contents, pH value, water-holding capacity (WHC), cooking loss, meat color, Warner-Bratzler shear force (WBSF) value, and texture profile. Compared to chicken breast meat, lower (p<0.05) protein content and higher (p<0.05) ash and collagen contents were obtained in rabbit loin meat. Rabbit meat remarkably had higher (p<0.05) total polyunsaturated fatty acids (PUFA) and linolenic acid contents and lower (p<0.05) n-6/n-3 PUFA ratio as compared to chicken meat. The pH value and WHC were lower (p<0.05) in rabbit meat than in chicken meat (p<0.05). Rabbit meat exhibited lower (p<0.05) L* value and higher (p<0.05) a* and b* values compared to chicken meat (p<0.05). The WBSF value, hardness, and gumminess were higher (p<0.05) in rabbit meat than in chicken meat (p<0.05). These findings suggest that rabbit meat has higher essential n-3 PUFA, darker color, and firmer texture as compared to chicken meat.

This study investigated the effect of the addition of various levels of pig head meat (HM) as a substitute for rear leg meat (RLM) on the physico-chemical quality characteristics of non-emulsified, smoked, and cooked sausage during refrigerated storage. Sausages were prepared in four variations according to the proportion (0%, 10%, 20%, or 30%) of HM added and maintained at 4°C. Quality measurements were taken for 28 days. The sausages added with the addition of 20% and 30% HM had significantly (p<0.05) higher moisture and lower protein content compared to those without the addition of HM. The pH value during the storage period was higher (p<0.05) in the sausages to which the HM had been added than in those without HM. The sausages with 30% HM showed the lowest (p<0.05) L* and b* values and the highest (p<0.05) a* value during the storage period. The 2-thiobarbituric acid reactive substances (TBARS) content, hardness, cohesiveness, springiness, gumminess, and chewiness of the sausages showed no significant variations with the addition of various levels of HM. These data suggest that RLM could be substituted with 30% HM because it does not negatively affect the quality of the non-emulsified sausage. However, a further study on sausages made with 100% HM instead of RLM may be needed to improve its utilization.

This study was conducted to investigate the effect of dietary total mixed ration (TMR) supplementation and dry-aging period on the physico-chemical and sensory quality of striploin (longissimus lumborum) from multiparous Hanwoo cows. The experimental cows were divided into two treatments (n=3/treatment) according to the type of feed: in one treatment (slaughter age: 87±6 months old, parity: 5±1) the cows were fed on TMR for 7 months before slaughter, while in the other treatment (slaughter age: 83±9 months old, parity: 5±2) the cows were fed on concentrate and rice straw (CRS) for the whole rearing period. After slaughtering, the striploins were dry-aged for 20 or 40 days at 2±1℃, 85% relative humidity and 2 m/sec air flow velocity and then utilized for quality measurements. The pH value, cooking loss, and hypoxanthine content were higher (p<0.05) for the striploins dry-aged for 40 days than for those dry-aged for 20 days. Notably, the inosine 5’-monophosphate content was decreased (p<0.05) by increasing the dry-aging time. With regard to microbiological quality, the striploins dry-aged for 40 days exhibited lower (p<0.05) lactic acid bacteria counts and higher (p<0.05) coliform counts than those dry-aged for 20 days. Moreover, the tenderness and overall liking scores based on sensory evaluation were higher (p<0.05) for the dry-aged striploins of the TMR treatment and those dry-aged for 40 days than for the CRS treatment and those dry-aged 20 days, respectively. These findings suggest that dietary TMR supplementation leads to an increase in the sensory preference of dry-aged striploins from multiparous Hanwoo cows, and alteration of the CRS into the TMR may improve the quality of dry-aged Hanwoo beef.

본 연구는 한우의 성별에 따른 소분할 부위별 pH, 일반성분 및 육색을 조사하고자 한우 15두(암소 5두, 수소 5두 및 거세우 5두)를 도축한 다음 등급 판정을 한 후 39개 소분할 부위를 발골하여 육질 특성을 분석하였다. 소분할 부위별 pH는 5.52~6.25를 나타내었으며, 대체로 거세우에서 암소와 수소에 비해 높은 값을 나타내었다. 수분, 지방, 단백질 함량은 소분할 부위와 성별에 따른 유의적인 차이를 나타내었다(p<0.05). 수소와 거세우의 앞사태 부위에서 가장 높은 수분함량을 나타내었다(p<0.05). 지방함량은 거세우의 차돌박이 부위에서 가장 높았으며 다음으로 암소의 업진살, 암소, 수소 거세우의 본갈비 순이었다. 콜라겐함량은 암소와 거세우는 부위에 따른 유의적인 차이가 나타나지 않았다(p>0.05). 암소와 거세우의 차돌박이 부위는 높은 명도 값을 나타내었으며, 암소와 수소의 차돌박이 부위는 낮은 적색도 값을 나타내었다(p<0.05). 황색도는 암소, 수소 및 거세우의 차돌박이 부위에서 가장 높은 값을 나타내었다(p<0.05). 색도는 암소, 수소 및 거세우는 홍두깨살 부위에서 가장 높았으며, 암소와 거세우는 업진안살에서 가장 낮은 값을 나타내었다(p<0.05). 2등급 한우고기의 수분함량은 수소가 높고, 지방함량은 암소가 높으며, 거세우는 높은 pH 값과 낮은 명도 값을 나타내었다.

본 연구는 성별에 따른 2등급 한우의 소분할 부위별 보수력, 가열감량, 전단력 및 관능 특성을 조사하고자 실시하였다. 한우 15두(암소 5두, 수소 5두 및 거세우 5두)를 도축한 다음 등급 판정을 한 후 39개 소분할 부위를 발골하여 육질 특성을 조사하였다. 2등급 한우의 소분할 부위별 보수력은 46.97~63.16%를 나타내었으며, 가열감량은 52.44~71.58%로 안심살과 꽃등심살 부위를 제외한 부위에서 유의적인 차이가 나타나지 않았다(p>0.05). 전단력은 2.36~6.80 kg/cm2으로 암소의 안심살, 윗등심살, 꽃등심살, 아래등심살, 부채살, 앞다리살, 갈비덧살, 삼각살, 업진살, 꽃갈비 부위에서 수소와 거세우에 비해 낮은 전단력을 나타내었으며(p<0.05), 거세우의 살치살, 꾸리살, 부채덮개살, 우둔살, 설깃살, 설깃머리살, 도가니살, 양지머리, 차돌박이, 뒷사태, 안창살 부위는 수소와 암소에 비해 낮은 전단력을 나타내었다(p<0.05). 풍미는 윗등심살, 아래등심살, 홍두깨 살, 보섭살, 양지머리 및 차돌박이 부위에서 수소가 암소와 거세우에 비해 낮은 점수를 받았으며, 나머지 부위에서 유의적인 차이가 나타나지 않았다(p>0.05). 저작감은 암소의 아래등심살, 채끝살, 목심살, 꾸리살, 부채살, 설깃머리살 및 차돌박이 부위에서 수소와 거세우에 비해 높은 점수를 받았으며(p<0.05), 거세우의 치마살 및 뭉치사태 부위가 암소와 수소에 비해 높은 점수를 받았다(p<0.05). 종합적인 기호도는 암소의 채끝살, 꾸리살 및 부채살 부위가 수소와 거세우에 비해 높은 점수를 받았으며(p<0.05), 거세우의 윗등심살, 살치살, 앞다리살, 치마살 및 앞치마살 부위가 암소와 수소에 비해 높은 점수를 받았다(p<0.05). 2등급 한우고기는 수소가 암소와 거세우에 비해 높은 보수력을 나타내었으며, 암소와 거세우가 수소보다 낮은 전단력을 나타내었으며, 풍미에서 높은 점수를 받은 거세우의 부위와 저작감에서 높은 점수를 받은 암소의 부위는 종합적인 기호도에서 도 높은 점수를 받았다.

This study investigated the antioxidant properties of the Radix isatidis extract and the effect of substituting it with sodium nitrite (SN) in a pork patty. The antioxidant activity of the Radix isatidis water extract (RIWE) was compared to those of the methanol and chloroform extracts (RIME and RICE, respectively). Patties were prepared with five different treatments: (1) a control with no RIWE and SN, (2) T1 with 150 ppm SN, (3) T2 with 100 ppm SN + 0.1% RIWE, (4) T3 with 50 ppm SN + 0.3% RIWE, and (5) T4 with 0.5% RIWE. They were used to compare the oxidation stability for 12 days at 4℃. The extraction yield of RIWE was 3.2 and 18.7 times higher (p<0.05) than those of RIME and RICE, respectively, but RIWE had the lowest (p<0.05) 1,1`-diphenyl-2-picrylhydrazyl radical scavenging activity, superoxide dismutase-like activity, and total reducing ability. Patties with RIWE and SN exhibited lower (p<0.05) pH values after 12 days, compared to the control. After 4 days, the 2-thiobarbituric acid reactive substances content was lower (p<0.05) in T1, T2, T3, and T4 than in the control. The oxidation-reduction potential value was the lowest (p<0.05) in T3 and T4 after 4 days (p<0.05). T1, T2, T3, and T4 had a lower (p<0.05) volatile basic nitrogen content after 12 days, compared to the control. These findings suggest that RIWE has an antioxidant effect similar to that of SN, but further research on its antimicrobial effect may be required to determine if it is a good substitute for SN.

This study investigated the effect of temperature deviation on the water-holding capacity, tenderness, lipid oxidation, and color stability of Korean Hanwoo (韓牛) beef during long-term aging. The striploins (M. longissimus lumborum) were aged for 56 days at 2±1oC (T1), 2±2oC (T2), or 2±3oC (T3). Drip loss and cooking loss were higher (p<0.05) in T3 than in T1 on day 56. The Warner-Bratzler shear force value was similar for all treatments during aging times. On day 56, the content of 2-thiobarbituric acid reactive substances was higher (p<0.05) in T3 as compared to T1. The CIE L* and b* values were similar for all treatments, but the a* value was lower (p<0.05) in T3 than in T1 on the last day. These findings indicate that high temperature deviation adversely affects the water-holding capacity, lipid oxidation stability, and color stability of Hanwoo beef during long-term aging.

The objective of this study was to investigate the effects of dry-aging and wet-aging conditions on the chemical composition, meat quality traits (color, water holding capacity, cooking loss, WBSF and pH) and shelf-life TBARS (2-thiobarbituric acid reactive substances) and VBN (volatile basic nitrogen) of loin (M. longissimus thoracis), sirloin (M. glutaeusmedus) and top-round (M. semimembranosus) cuts of Hanwoo cows. The dry-aging condition (temperature ℃, relative humidity %) was done for 60 d as 2℃, 65％, 20 d＋2℃, 75％, 20 d＋4℃, 85％, 20 d while, the wet-aging was done for 60 d at 1℃, 85%. Results revealed that moisture content was significantly higher in the dry-aged samples than that of the wet-aged samples at 60 d (p<0.05). The a*- and b*-values were significantly higher in 3 cuts as compared with those treated with wet-aging condition. During the dry-aging time, the WHC significantly increased in the loin and sirloin and they were significantly higher than wet-aging condition at 40 d and 60 d (p<0.05). The WBSF values significantly decreased with increased aging time and there was no significant difference between two aging methods. The TBARS and VBN contents significantly increased with increased aging time for all the wet- and dry-aged cuts, and their levels still fell within the acceptable standard limit. Generally, the TBARS and VBN contents were significantly higher in the dry-aged cuts, probably due to the increased levels of protein and fatty acids oxidations. Based on the results obtained in the present study, it can be suggested that application of dry-aging method can improve the quality characteristics of beef.

본 연구는 한우의 성별에 따른 도체 특성 및 부분육 생산량을 조사하여 도체로부터 고기의 생산수율을 조사하고자 실시하였다. 한우 180두(암소 80두, 수소 29두 및 거세우 71두)를 도축한 다음 가공단계별 중량변화, 도체규격, 대분할 부위 생산량 및 수율, 소분할 부위 생산량 및 수율, 부산물 생산량 및 수율을 조사하였다. 한우의 절식체중은 안소 634 kg, 수소 721 kg, 거세우 754 kg이었으며, 가공단계 별 중량변화는 냉도체중 381.01~467.60 kg, 대분할육 240.79~310.36 kg, 소분할육 208.27~276.47 kg, 뼈 57.23~76.28 kg, 지방 89.19~138.97 kg을 나타내었다. 한우 도체규격은 거세우에서 전장, 후 사분체장, 경장, 요장, 선장, 퇴장, 흉폭, 요폭, 퇴폭, 흉위 및 흉후가 가장 길었다(p<0.05). 도체중량은 생체중의 성별에 영향을 받았으며, 정육율, 지방율 및 뼈수율은 성별에 따라 영향을 받았다. 대분할 정육율은 수소가 등심, 목심, 앞다리, 우둔, 설도, 양지, 사태에서 유의적으로 높은 수율을 나타내었다 (p<0.05). 도체부산물 수율에서 거세우는 가장 낮은 꼬리반골 및 갈비뼈 생산 수율을 나타내었고 (p<0.05), 암소의 사골 및 잡뼈 생산수율이 가장 낮았다(p<0.05). 도체규격과 부분육 생산수율 조사는 도체특성에 따라 부분육 생산량을 예측할 수 있는 자료로 활용할 수 있을 것으로 사료된다.

본 연구는 아질산나트륨 및 비타민 C의 대체로 첨가한 수벌번데기 분말이 유화형 소시지의 이화학적 품질 특성에 미치는 영향을 구명하고자 하였다. 시료는 아질산염, 비타민 C 및 수벌번데기 분말의 첨가 수준에 따라 각각 아질산나트륨 150 ppm+비타민 C 200 ppm(대조구), 아질산나트륨 75 ppm+ 비타민C 100 ppm+수벌번데기 분말 6.015%(T1) 또는 수벌번데기 분말 12.03%(T2)을 첨가하여 제조한 후 4℃에 30일 동안 저장하였다. pH는 수벌번데기 분말의 첨가 수준이 증가함에 따라 현저하게 감소하였다(p<0.05). 일반성분 함량은 수벌번데기 분말의 첨가 수준이 높은 소시지에서 낮은 수분 및 조단백질 함량과 높은 조지방 및 조회분 함량을 보였다 (p<0.05). 지방산 조성은 T1과 T2가 대조구에 비해 포화지방산 함량이 높았으나(p<0.05), 불포화지방산 및 다가불포화지 방산 함량은 낮았다(p<0.05). 색깔은 T1과 T2가 대조구보다 현저하게 낮은 명도(L*) 및 적색도(a*)와 높은 황색도(b*) 및 hue-angle(h°)을 보였으며(p<0.05), T2의 경우 가장 낮은 chroma(C*)를 나타내었다(p<0.05). 지방산화물(TBARS) 함량은 T2가 가장 높았으며(p<0.05), 특히, 대조구보다 2배 이상 높았다. 조직감은 T1과 T2가 저장기간 동안 대조구에 비해 단단한 특성을 보였다(p<0.05). 따라서 유화형 소시지에서 수벌번데기 분말의 첨가는 색깔, 지방산화안정성 및 조직감에 부정적인 영향을 미치는 것으로 나타나, 아질산나트륨 및 비타민 C 대체 효과가 없었다