This study aimed to investigate the effects of Centella asiatica powder on the quality characteristics and storage stability of goat meat Tteokgalbi. The goat meat Tteokgalbi samples were prepared with four different quantities (0, 0.5, 1, and 1.5%) of Centella asiatica powder. The moisture content of the samples containing Centella asiatica powder was significantly lower than that of the control (p<0.05). The protein content of the samples containing Centella asiatica powder was significantly higher than that of the control (p<0.05). As the proportion of Centella asiatica powder increased, the pH, L*, and a* values of the uncooked and cooked samples decreased (p<0.05). The water holding capacity and the cooking yield of the uncooked and cooked samples were higher in the samples containing Centella asiatica powder than in the control (p<0.05). Also, with the increasing amounts of the Centella asiatica powder, the thiobarbituric acid reactive substance (TBARS) levels decreased. The 1-1.5% Centella asiatica powder group showed lower levels of volatile basic nitrogen (VBN) than the other groups as per the assay (p<0.05). The results indicate that Centella asiatica powder could enhance the quality characteristics and storage stability of goat meat Tteokgabi.

소비자에게 판매하기 위해 비육을 하여 길러지는 돼지가 아닌 새끼를 낳기 위해 장기간 사육되는 돼지를 모돈이라 한다. 모돈은 규격돈보다 육색이 붉은 것이 특징이며 단단한 조직감으로 인해 잘 소비되지 않는다. 본 연구는 모돈을 가공 원료육으로 활용하기 위해 품질 및 가공특성을 평가하였다. 먼저, 냉동-해동된 모돈과 규격돈의 뒷다리를 이용하여 품질특성을 비교하였으며 가공특성은 유화형소시지를 제조하여 수행하였다. 원료육의 품질특성은 일반성분, pH, 육색, 콜라겐 함량, 조직감, 보수력을 측정하였고 가공특성은 유화형소시지를 제조하여 조직감 및 유화 안정성을 측정하였다. 모돈의 육색은 규격돈보다 붉고(p<0.05), 조직감은 단단하였다(p<0.05). 그러나 pH, 보수력, 콜라겐 함량, 유화 안정성, 소시지의 조직감은 유의적인 차이가 없었다. 결론적으로 모돈의 단단한 조직감은 분쇄를 통해 해결하였으며 대부분의 품질 및 가공특성은 모돈과 규격돈에서 동일하였다. 따라서 모돈을 가공 원료육으로 활용하면 규격돈과 가공특성의 차이가 없음을 확인하였으며, 규격돈에 비해 높은 수율은 제품 원가를 절감할 수 있을 것으로 판단된다.

The present study was conducted to examine the effect of soybean silage as a crude protein supplement for corn silage in the diet of Hanwoo steers. The first experiment was conducted to evaluate the effect of replacing corn silage with soybean silage at different levels on rumen fermentation characteristics in vitro. Commercially-purchased corn silage was replaced with 0, 4, 8, or 12% of soybean silage. Half gram of the substrate was added to 50 mL of buffer and rumen fluid from Hanwoo cows, and then incubated at 39°C for 0, 3, 6, 12, 24, and 48 h. At 24 h, the pH of the control (corn silage only) was lower (p<0.05) than that of soybeansupplemented silages, and the pH numerically increased along with increasing proportions of soybean silage. Other rumen parameters, including gas production, ammonia nitrogen, and total volatile fatty acids, were variable. However, they tended to increase with increasing proportions of soybean silage. In the second experiment, 60 Hanwoo steers were allocated to one of three dietary treatments, namely, CON (concentrate with Italian ryegrass), CS (concentrate with corn silage), CS4% (concentrate with corn silage and 4% of soybean silage). Animals were offered experimental diets for 110 days during the growing period and then finished with typified beef diets that were commercially available to evaluate the effect of soybean silage on animal performance and meat quality. With the soybean silage, the weight gain and feed efficiency of the animal were more significant than those of the other treatments during the growing period (p<0.05). However, the dietary treatments had little effect on meat quality except for meat color. In conclusion, corn silage mixed with soybean silage even at a lower level provided a greater ruminal environment and animal performances, particularly with increased carcass weight and feed efficiency during growing period.

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.

The experiment was undertaken to measure the potential impact of animal welfare on the pork quality under two different farming systems: C1 and C2, two conventional farms; W, an animal welfare farm. Ten pigs (Landrace × Yorkshire × Duroc) of live weight 110 kg were randomly selected from each treatment, and slaughtered under uniform conditions. The left loins were collected, and subsequently analyzed for proximate composition, meat quality traits, fatty acids, free amino acids, and antioxidative dipeptides. Pork from the welfare farm (W) had greater back-fat depth and fat content, but the values were not significantly different from C1 or C2. The W loins had significantly lower moisture contents and pH values compared to C1 or C2. The C2 loins showed highest contents of unsaturated fatty acids, whereas C1 had higher polyunsaturated fatty acids as compared to W. The treatments did not show any significant differences in the contents of free aspartic acid. Anserine (an antioxidant dipeptide) from the W loins was significantly lower than that from the conventional farms. The results indicate that pork quality characteristics from animal welfare-farmed pigs were not different from those of conventional farms. Therefore, it would be appropriate to evaluate the industrial value of animal welfare livestock only at the stage of pig production, rather than the meat quality of pork.

This study was carried out to investigate the effect of the feeding method of total mixed fermentation (TMF) and concentrate feed on the growth performance, carcass and meat characteristics of late fattening Hanwoo steers. Twenty-four Hanwoo steers were used in this study. The control group was fed with concentrate feed + rice straw from the growing to the late fattening period, while the T1 group was fed with TMF from the growing to the early fattening period and concentrate feed + rice straw for the late fattening period. The T2 group was fed with TMF from the growing to the late fattening period. The average daily gain (ADG) and feed conversion ratio (FCR) were not different between the treatment and control group. Serum cholesterol and high density lipoprotein (HDL) cholesterol concentrations were higher in the T2 groups than in the control group (p<0.05). The yield grade and quality grade were not different between the treatment and control group. The lightness of longissimus muscle was higher in the T1 group than in the control and T2 groups (p<0.05). Poly-unsaturated fatty acid (PUFA) of longissimus muscle was increased in the T2 groups than in the control group. Therefore, the method of feeding TMF and concentrate feed could have a positive effect on the lightness and fatty acid composition of longissimus muscle without affecting the growth and carcass grades of Hanwoo steers.

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 widespread emergence of antimicrobial-resistant E. coli is now being seen in humans and animals, and there is an increasing prevalence of multidrug-resistant (MDR) E. coli on a global. In this study, 31 MDR E. coli isolates recovered from pork meat at retail markets were analyzed to determine the phenotypic and genetic characteristics. The resistance to ampicillin (30 isolates, 96.8%) and tetracycline (28 isolates, 90.3%) were the most frequent among the MDR E. coli isolates. Thirty (96.8%) of MDE E. coli isolates harbored the ß-lactamase–encoding gene blaTEM. Twenty-six (83.9%) isolates harbored a class 1 integron, and 30 (96.8%) isolates carried from 2 to 6 resistance genes. Frep (45.2%) and FIB (22.6%) replicons were most common on the replicon typing. This study suggests that monitoring of the antimicrobial resistance of the pathogens found in pork meat should be continued in the future due to concerns about food safety issues.

천연물 유래 저분자 펩타이드들은 항산화, 고혈압 완화, 면역조절, 진통완화 및 항균작용 등 생리활성이 있는 것으로 알려져 왔다. 본 연구는 연산오계육 단백질을 상업용 프로티아제(alcalase, bromelain, flavourzyme, neutrase, papain, protamex)를 이용하여 저분자 펩타이드를 생산하고 항산화 활성(DPPH 소거능, 슈퍼옥사이드 라디칼 소거능, 하이드록시 라디칼 소거능 및 금속 킬레이션 능력), 펩타이드의 구성 아미노산 및 분자량을 분석하였다. 효소반응은 효소반응기에 다진 오계육 슬러리 50 g 와 단백질 효소 2%(w/v)를 넣고 pH6 와 온도 60℃ 조건에서 2시간 반응을 하였다. 반응 후 가수분해 도(%)의 범위는 36.65±4.10%에서 70.75±5.29% 사이의 범위를 보여주었는데 protamex의 가수분해도는 46.3%로 가장 높았으며, papain hydrolysate가 70.75±5.29%로 가장 높은 값을 보여주었으며, 반면에 alcalase hydrolysate가 36.65±4.10%로 가장 낮은 값을 보여주었다. DPPH 라디칼 소거능은 bromelain 처리 저분자 펩타이드가 가장 높게 나타났고, alcalase 처리 펩타이드에서 소거능이 가장 낮게 나타났다. 슈퍼옥사이드 라디칼 소거능 역시 bromelain 처리 저분자 펩타이드가 50% 이상의 가장 높은 라디칼 소거능을 보여주었다. 하이드록시 라디칼 소거능은 약 16.73에서 69.16% 사이의 분포를 보여 주었는데 bromelain 처리 저분자 펩타이드에서 가장 높게 나타났다. Fe2+ 킬레이션 능력은 약 17.85에서 47.84% 사이의 분포를 보여 주었다. hydrolysate들의 킬레이션 능력은 사용 효소들에 상관없이 큰 차이점이 없었다. 아미노산의 분석결과 alcalase, bromelain, flavourzyme, neutrase, papain, protamex 효소 가수분해 시켰을 때 차이점을 보여 주었고 가장 많은 아미노산은 glutamic acid이었다. 효소 hydrolysate들의 분자량의 분포는 처리 효소에 따라 분자량의 분포가 다르게 나타났지만 300-2,000 Da 범위에 있었다.

Recently, public complaints about unpleasant odor are increasing, particularly in urban areas. One of the odor sources is meat grilling restaurants in the vicinity of the residential areas. In this study, we characterized the odorous compounds generated from the stack of grilling restaurants, and evaluated the removal efficiency of the control facilities. As a result of the field investigation, the dilution index of the complex odor exceeded 500 times that of all test restaurants. The main substance was acetaldehyde. In addition, the correlation coefficient (R2) between the total odor and the sum of odor activity values (SOAV) was 0.73, a value high enough to indicate significant responsibility. The performance of the control facility has been shown to be strongly influenced by maintenance activities, such as cleaning and filter replacements.

본 연구는 식품 부산물의 에탄올 추출물의 항산화능, 항균특성 및 첨가제로서의 기능성특성을 알아보기 위해 실시하였다. 조사대상은 카사바 부산물, 땅콩 부산물, 완두콩 부산물, 그리고 조미료 부산물이었다. 또한, 부산물 추출물 및 BHA를 첨가한 미트 패티의 저장 중 품질특성을 비교 분석하였다. 추출물 내 총 폴리페놀 및 플라보노이드 함량은 땅콩 부산물이 다른 추출물에 비해 높게 나타났다. DPPH라디칼 소거능은 땅콩 부산물 추출물에서 가장 높은 활성을 나타내었으며(p<0.05), ABTS 라디칼 소거능 및 FRAP 활성능에서는 완두콩 부산물 추출물이 가장 높은 결과를 나타내었다(p<0.05). 땅콩 부산물 추출물은 Streptococcus pneumoniae에 대해서 강한 활성을 나타내었고, 조미료 부산물 추출물은 S. aureus와 S. pneumoniae균에 대해 매우 강한 활성을 나타내었다. 미트 패티의 저장 중 지방산화 억제능은 카사바, 땅콩, 완두콩 부산물 추출물이 BHA 첨가군과 유사하게 낮은 2-thiobarbituric acid reactive substances(TBARS) 값을 나타내었다(p<0.05). 단백질 변패도 실험에서는 완두콩 부산물 추출물 처리구가 다른 시험구에 비해 유의적으로 낮은 값을 나타내었다(p<0.05). 이상의 결과, 식품부산물은 S. aureus과 E. coli 에 대해 항균활성이 우수하고, 지방산패를 억제하기 때문에 좋은 식품첨가물로서 이용이 가능할 것으로 사료된다.

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 purpose of this study was to investigate the effect of dietary addition of pegmatite for Hanwoo steers on the carcass characteristics. Based upon the findings yielded by the research referenced above, the results may be summed up as follows : Oleic acid was for the most part, higher as T2 plots (45.40%) and T3 plots (44.20%) compared with Con. plots (42.50%). As well, this study has shown that the treatment plots in unsaturated fatty acid (UFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) were largely higher than that of Con. plots, and of them all, T2 plots were highest. As for the melting point of fat, T2 plots (29℃) were largely lower than that of Con. plots (31.9℃). This study has shown that the treatment plots were significant higher as the content of total essential amino acid and total amino acid and inosine monophosphate in the nucleotide compound for the Hanwoo beef was treatment plots when compared with Con. plots.

In this study, tuna sawdust was added to extruded meat analog in order to develop meat analog with high quality. Addtion of tuna sawdust has merit for utilizing a byproduct from poultry processing. Physicochemical characteristics were examined through the extrusion cooking process. The basic mixture of sample mixed with 65% deffated soy flour 25% isolated soy protein, and 10% corn starch was set-up as the raw material. Three kinds of samples were made in total by addition of 15% and 30% tuna sawdust to this mixture. The extrusion process had a screw speed of 250 rpm, die temperature of 140°C and moisture content of 50%. As addtion of tuna sawdust increased, breaking strength and density decreased, specific length increased, and integrity and water holding capacity decreased. Likewise, nitrogen solubility index and protein digestibility decreased as addition of tuna sawdust increased. DPPH radical scavenging activity increased as addtion of tuna sawdust addtion, it decreased as storage period increased to 30 or 60 days. The value of rancidity decreased as addtion of tuna sawdust increased. However, 60 days later, radical scavenging activity increased more or less, and a significant difference was detected 150 days later. In conclusion, addition of tuna sawdust increased soft texture, and nutrition of the basic mixture sample. The process promoting functionality such as improvement of antioxidant function was confirmed through this study.

This study was conducted to identify sensory characteristics of soy-meat samples by trained panels and to observe the relationship between these sensory characteristics and consumer acceptability of the samples. Descriptive analysis was performed on eight samples; four types of patty style soy-meat samples (Soy-meat Patty; SP) made with a Ddukgalbi recipe (YSP, VSP, LSP, and SSP) and four types of Bulgogi style soy-meat samples (Soy-meat Bulgogi; SB) made with a Bulgogi recipe (YSB, VSB, LSB, and SSB). Seven panelists were trained, and they evaluated the appearance, odor/aroma, flavor/ taste, texture/mouth feel, and after taste attributes of these samples. Forty attributes were generated by panelists, and 37 attributes were significantly different across products (p<0.05). The SB group was characterized by beef, leek, and garlic flavor as well a sweetness, denseness, slipperiness, chewiness, and pepper after taste. The SP group was characterized by roughness, particle size, rancid oil flavor, raw bean flavor, astringent, sourness, and adhesiveness. Consumer test (n=125) showed that the VSB sample had the highest scores for acceptability of appearance, flavor, texture, and overall liking. The PLSR results show that the attributes that were more positively associated with acceptance of soy-meat samples were beef taste, wetness, and chewiness, whereas the raw bean smell and rancid oil flavor attributes were negative.