It is well known that the world population is increasing at an incredible pace; subsequently, worldwide food production without compromising the ecosystem is an enormous challenge for the global community. From the beginning of human civilization, meat plays a vital role in acquiring proteins and other nutrients. Despite the indispensable part of the meat in the human diet, it is also considered a critical factor in environmental alterations, greenhouse gas emissions, animal welfare, and land water usage. The excessive use of natural resources and extensive animal production causes greenhouse gas emissions, which triggered reduced meat consumption and the need for more novel meat alternatives. To overcome the extraordinary demand for red meat, the phenomena of meat alternatives or meat substitutes evolved. Subsequently, meat analogs express a higher trend with low cost, safe consumption, and meaty structure and texture. Meat substitutes are predominantly vegetable centered food products that comprise proteins from pulses, cereal, microorganisms, and other fillers and flavorings mediators. Moreover, Meat products with texturized vegetable protein, mushroom, wheat gluten, pulses are considered an excellent source of as a substitute for animal protein. Additionally, mycoprotein had an impressive profile, including higher protein, low fat, health-promoting agents, with good taste and texture. However, there remains a gap in research articles focusing on the regular consumption of meat substitutes. In the current review, an attempt has been made to summarize various types of meat substitutes, different protein sources, production preparation methods, nutritional, functional properties, including current and future perspectives of meat alternatives.

The objective of this study was to investigate the effects of gender on meat quality traits and sensory characteristics of pork loin. A total of 90 pork carcasses (180 days old, 45 barrows and 45 gilts, each gender group was consisted of fifteen 1+, 1 and 2 carcass grades) were selected and loin cuts were excised to investigate meat quality, electronic tongue measures and sensory panel test. There were significant differences in drip loss (1.66% vs 1.21%), released water (12.19% vs 10.68%) and cooking loss (23.67% vs 21.04%) between loins from barrow and gilt (p<0.05). However, no significant differences in meat color (CIE L* a* b*) and shear force were observed between gender groups (p>0.05). Umami and richness values of barrow were significantly higher than those of gilt, while barrow had significantly lower sourness value compared to gilt (p<0.05). On the sensory evaluation, barrow scored higher in flavor, juiciness and tenderness both, and as a result, barrow (5.51 points) also scored significantly higher than gilt (4.86 points). These results suggest that the umami intensity and sensory taste of barrow loin are superior to gilt loin due to its high water-holding capacity.

The aim of this research was to investigate the anatomical location of muscles and their meat quality traits, including muscle pH, water-holding capacity, meat color, tenderness, and sarcomere length, of Korean native black goat(KNBG). Five male KNBGs of 18 months of age were slaughtered and four major muscles-longissimus dorsi(LD), psoas major(PM), semimembranosus (SM), and gluteus medius(GM)-were sampled to determine proximate analysis and meat quality traits. There were no significant(p>0.05) differences in chemical components among the four muscles. The water-holding capacity(WHC) of the four muscles was significantly(p<0.05) affected by muscle type, although the pHu and meat color were not significantly(p>0.05) different among the four muscles. The Warner-Bratzler shear force of PM(4.07 kg/㎠) was significantly(p<0.05) lower than that of SM(5.57 kg/㎠) muscle. In addition, the sarcomere length of PM(1.99 ㎛) was significantly(p<0.05) longer than that of SM(1.72 ㎛) and LD (1.76 ㎛). Results suggest that the lower shear force of PM muscle is due to its longer sarcomere length.

The objective of this experiment was to investigate amino acids and mineral compositions of the four major muscles (LD: longissimus dorsi, PM: psoas major, SM: semimembranosus, and GM: gluteus medius) from Korean native black goat (KNBG). Five uncastrated male KNBGs of 36 months of age were commercially slaughtered and the four muscles were sampled to determine concentrations of myoglobin, collagen, amino acids and minerals. There were significant differences (p<0.05) in myoglobin and collagen content among the four muscles. Myoglobin content of PM was significantly higher (p<0.05) than those of SM and GM. Collagen content of SM was significantly higher (p<0.05) than that of LD. There were significant differences (p<0.05) in cystine and leucine concentrations among the four muscles, and PM had the highest concentrations of the two amino acids compared to other muscles (p<0.05). Also, there were significant differences (p<0.05) in K, P, Mg and Fe contents among the four muscles from KNBG. PM had the highest mineral content while the lowest mineral content was observed in LD. In addition, Fe contents of PM and GM were higher than those of LD and SM (p<0.05). These results indicated that amino acids and mineral content vary considerably with the anatomical location of muscles of Korean native black goat.

본 연구는 마늘껍질 생균제 급여가 산란계의 생산성 및 계란 품질에 미치는 영향을 구명하고자 실시하였다. 60주령의 산란계(Hy-line Brown)를 4개 처리구(control, T1, T2 및 T3)로서 처리당 6반복, 반복 당 6수씩 총 144수를 공시하였다. 시험구인 T1, T2 및 T3는 마늘껍질 생균제를 각각 0.5%, 1.0%, 2%를 첨가하여 4주간 급여하였으며, 산란계의 생산성 및 계란 품질을 분석하였다. 난중은 처리구들간 유의차가 없었으나, 사료섭취량은 대조구에 비해 마늘껍질 생균제 0.5%와 2% 급여구인 T1 및 T3에서 높게 나타났다(P<0.05). 계란생산량은 모든 마늘껍질 생균제 급여구에서 대조구에 비해 높게 나타났으며, 마늘껍질 생균제 급여량이 증가할수록 계란 생산량 또한 증가하였다(P<0.05). 계란품질을 평가하는 난각강도, 난각두께, 난황높이 및 haugh unit 값에선 유의차가 없었으나(P>0.05), 마늘껍질 생균제 급여시 증가됨을 확인하였다. 난황 내 아미노산 조성 결과, T2에서 높은 황함유아미노산 값을 나타내었으며, T3에서 가장 높은 불포화지방산 함량을 나타내었다. 또한 마늘껍질 생균제 급여량이 증가할수록 불포화지방산 함량이 높게 나타났다(P<0.05). 따라서 마늘껍질 생균제 급여는 산란계의 사료섭취량 및 계란생산성 증가뿐만 아니라 계란 품질을 개선시키는 것으로 사료된다.

본 연구는 소금을 된장, 간장 및 고추장으로 대체한 우육포의 품질특성 구명 및 전통장류를 이용한 우육포의 제조가능성을 타진코자 실시하였다. 본 실험에 이용된 원료육은 한우육의 semimembranosus 근육을 이용하여 동일한 염도(15)의 소금(대조구), 된장, 간장 및 고추장을 염지액의 2% 수준으로 첨가시켜 70℃에서 8시간동안 건조하였다. 수분활성도는 0.79-0.88의 범위를 만족하며, 처리구에서 대조구인 소금 첨가구에 비해 높은 수분활성도 값을 나타내었다(p<0.05). 수분함량 또한 22.98-28.87%의 범위를 보였으며, 된장과 간장 첨가구에서 대조구보다 높은 수분함량 값을 나타내었다(p<0.05). 육색 측정 결과, 된장, 간장 및 고추장 첨가구에서 대조군보다 낮은 명도 값을 나타내었고, 적색도는 대조구와 고추장 첨가구에서 된장 및 간장 첨가구에 비해 낮게 나타났다(p<0.05). 전단가 및 조직감 측정 결과, 대조구에 비해 처리구에서 낮은 전단가를 보였다. 경도 또한 대조구인 소금 첨가구에서 처리구에 비해 높게 나타났다(p<0.05). 관능평가 결과, 소금을 첨가한 대조구가 6.25로 가장 높은 염도 값을 나타내어 전통장류로 대체 시 소비자들이 느끼는 염도를 줄일 수 있을 것으로 판단된다. 또한 향 및 조직감에서 간장 첨가구에서 가장 높은 값을 획득하였다(p<0.05). 이러한 결과는 종합적 기호도로 이어져 간장을 첨가한 육포가 소금과 된장 및 고추장을 첨가한 육포에 비해 유의적으로 높은 선호도 값을 획득하였다(p<0.05).