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This study was conducted to investigate the effects of Cordyceps ochraceostromat, silkworm cocoon, and conjugated linoleic acid (CLA) on the quality and storage properties of pork sausage manufactured with protein recovered from breast of spent laying hen during 4 wks of storage at 4 . Pork sausages were prepared using 100% ham (control) and 40% recovered protein from breast of spent laying hen to replace pork (T1), and with added different sources to final concentrations of 0.1% Cordyceps ochraceostromat powder (T2), 0.1% silkworm cocoon powder (T3), 0.1% CLA (T4), 0.05% Cordyceps ochraceostromat + 0.05% silkworm cocoon (T5), 0.05% Cordyceps ochraceostromat + 0.05% CLA (T6), and 0.05% silkworm cocoon + 0.05% CLA (T7). The treatments T5 and T7 had higher (p

Hun-Sik Min*, Sang-Keun Jin** and Il-Suk Kim**Gyeongnam Livestock Veterinary Research Institute*, Department of Animal Resource Technology, Jinju National University**ABSTRACTThe effects of hot-air dried tomato powder(HADTP) with 0%(C), 0.25(T1), 0.50(T2), 0.75(T3) and 1.00%(T4) addition to the pork patties on the physicochemical and sensory properties during storage at 20for 20 days were studied. Cooking loss, thiobarbituric acid reactive substances(TBARS), volatile basic nitrogen(VBN) and CIE L* values of all products were increased(p

This study was conducted to determine the effect of mugwort powder on carcass characteristics, proximate composition, cholesterol contents, and meat qualities in growing-finishing gilt and barrow(LY×D). Totally 80 pigs (40 gilts and 40 barrows, approximately 50 kg each) with 10 pigs per treatment were randomly alloted. The diet group was prepared as 0 (C), 0.5 (T1), 1.0 (T2), and 1.5% (T3) mugwort powder in basal diet, respectively. They were fed experimental diets for 90 days before slaughtered. Carcass weight was increased by dietary mugwort powder (p 0.05), and shear force of fresh meat and fat were not differ significantly in the samples(p>0.05). Lightness (L*) of meat was increased but that of fat was decreased by dietary mugwort powder, whereas changes in redness (a*) and yellowness(b*) were unaffected by dietary supplements.(

게맛살 및 크래미 생산을 위한 기초 배합비 시험을 위하여 수리미 소시지 제조 시 명태연육만을 이용한 대조구, 명태연육:닭가슴살수리미:전분 비율이 90.91:0:9.09인 T1, 80:0:20인 T2, 62.5:37.5:0인 T3, 58.82:35.3:5.88인 T4, 40:60:0인 T5, 36.36:54.55:9.09인 T6에 대한 조직적 특성을 비교한 결과, 대조구에 비하여 T1의 경우 표면경도, 파괴강도 및 겔 강도가 높게 나타났으며, T2의 경우 파괴강도, 겔 강도 및 접기시험 결과는 높은 반면 T1 및 T2 모두 관능평가 결과는 낮았다. T3의 경우 표면경도, 파괴강도, 변형값, 겔 강도 및 젤리 강도는 높은 반면 응집성과 접기시험 결과는 낮았다. T4의 경우 표면경도, 변형값 및 젤리 강도는 높았다. T5의 경우 파괴강도, 겔 강도 및 젤리 강도 결과는 높은 반면 응집성, 검성 및 씹힘성은 낮았다. T6의 경우 탄력성 및 변형값 결과는 높은 반면 경도, 응집성, 검성, 씹힘성, 파괴강도 및 겔 강도는 낮았다. 특히 T5와 T6 모두 다른 처리구들에 비해 높은 관능적 선호도를 보였으나, 경도, 검성 및 씹힘성 간의 높은 정의 상관관계와 달리 낮은 조직적 특성을 보였다. 따라서 대조구와 비교 시 명태연육:닭가슴살수리미:전분을 62.5:37.5:0으로 혼합한 T3 및 58.82:35.3:5.88로 혼합한 T4가 조직 특성상 양호한 결과를 얻었으며, 관능적 선호도 역시 대조구 차이를 보이지 않아 닭가슴살수리미를 명태연육의 35%까지 대체가 가능한 것으로 판단된다. 【This study was conducted to determine the effect of different proportions of Alaska pollack surimi, chicken breast surimi and starch on textural properties of sausage. Sausage were manufactured such as Alaska pollack surimi(control), T1(90.91:0:9.09), T2(80:0:20), T3(62.5:37.5:0), T4(58.82:35.3:5.88), T5 (40:60:0) and T6(36.36:54.55:9.09) depending on different proportions of Alaska pollack surimi, chicken breast surimi and starch. Brittleness, breaking force and gel strength were significantly higher in T1 than the control(P】

Four different pork loaves were made with two levels, HP/FP-3% and HP/FP-6%, containing 3.0 and 6.0% HP (hot air dried sweet persimmon powder) / FP (freezer dried sweet persimmon powder), respectively. HP and FP (3% and 6%) were added into ground pork loin separately. A control without persimmon powder were used for comparison. Patties were cooked to 74 in electric oven, after cooling, the aerobic packaged meat loaves were stored at 5 . The moisture and crude ash were higher in the FP-6%, and the crude protein and crude fat were no different among the samples. The pH in control sample was significantly higher (p

A total of 40 pigs were used to investigate the feeding effects of supplementary wild grape wine by-product on pork quality of American Berkshire breed in the swine farm of Hamyang area. Treatments were C that was basal diet, and T that was treated by dietary wild grape wine by-product (5%) were added in feed. About 70 kg pigs were bred a period of 88 days, and slaughtered. The pork quality characteristic were measured in pork loin. In chemical composition, moisture and crude fat were not significantly different between C and T, but T were lower (p

The effects of hot air dried tomato powder on the physicochemical and sensory properties of meat patties were studied. The control (C, no addition) and 4 treatments with addition of hot air dried tomato powder (T1, 0.25; T2, 0.50; T3, 0.75; and T4, 1.00%) were prepared and stored for 7 days at 5. The pH values of T4 were significantly lower (p 0.05) than that of control. a* and b* of T4 were the highest (p

The objective of this study was to evaluate the effect of dietary lycopene supplementation on meat quality in Longissimus Muscle of Korean native pigs. Meat samples were obtained from pigs which had been fed with finishing pig diets containing basal diets (C), 200 ppm lycopene (T1), 400 ppm lycopene (T2), and 800 ppm lycopene (T3). Longissimus muslce pH was not influenced by feeding lycopene. Total microbial counts of treatments were significantly lower than those of control at 0 day of storage (p

Four different pork patties were made with two levels, HP/FP-3% and HP/FP-6%, containing 3.0 and 6.0% HP (hot air dried sweet persimmon powder)/FP (freeze-dried sweet persimmon powder), respectively. After manufacture, the meat patties were packaged with polyvinyl wrap and stored at 4 for 8 days. CTL (control) and HP-3% meat patties were significantly (p 0.05) different among the meat patty samples. The value of pH, L* and a* values were decreased as the cold storage time increased in all treatments (p

This study was conducted to determine the effect of pH adjustment and the addition of cryoprotectants on the storage properties of chicken breast surimi. Surimi as a control was prepared with Alaska pollack by two times of washing treatment and addition of cryoprotectants (4% sugar, 5% sorbitol and 0.3% polyphosphate). Three types of surimi were manufactured by different cryoprotectant conditions (T1: 5% sorbitol + 0.3% polyphosphate, T2: 4% sugar + 5% sorbitol + 0.3% polyphosphate, T3: 2% salt + 4% sugar +5% sorbitol + 0.3% polyphosphate) and frozen after adjusting the surimi to pH 11.0. The amino acid and saturated fatty acid composition were significantly higher in the control. EAA (essential amino acid), FAA(amino acid in relation to flavor), SAAA (amino acid in relation to saccarinity) and FRAA (fragrant amino acid) were significantly higher in the control. The TBARS (thiobarbituric acid reactive substances) and VBN (volatile basic nitrogen) were increased with storage times. TBARS and VBN values were significantly higher in the control and T3 than the other treatments. The VBN was significantly higher in control and T3 than other surimi samples. Chicken breast surimi adjusted to pH 11.0 had higher in microorganisms than the control, and T1 sample had the highest total plate count. Sensory evaluations were significantly higher in the control and T3 than the other samples. Especially, the overall acceptability of T3 was similar to the control. (

This study was conducted to determine the effect of cryoprotectants(sugar, sorbitol, polyphosphate) on quality properties of chicken breast surimi manufactured by pH adjustment(pH 11.0) during frozen storage. Final surimi was divided into experimental units to which the following treatments were randomly assigned: C(Alaska pollack surimi, two times washing, 4% sugar＋5% sorbitol＋0.3% polyphosphate additive); T1(chicken breast surimi, 0.3% polyphosphate additive); T2(chicken breast surimi, 5% sorbitol ＋0.3% polyphosphate additive); T3(chicken breast surimi, 4% sugar＋5% sorbitol＋0.3% polyphosphate additive). All amino acid contents of control were higher than those of all treatments, while T2 was higher in amino acid contents among the treatments. Shear force of all treatments were higher than that of control, but the breaking force, deformation and gel strength were lower. The TBARS(thiobarbituric acid reactive substances) and VBN(volatile basic nitrogen) values of all treatments were lower than those of control, The TBARS values of all treatments were increased with increased storage period. In sensory evaluation, the score of appearance, meat color and overall acceptability of control were higher than those of all treatments, but aroma, juiciness and tenderness were lower than those for all treatments.

This study was carried out to compare the physico-chemical and sensory characteristics of surimi manufactured by four different materials. We prepared surimi from alaska pollack, as the control, by washing method. The different treatments of surimi were manufactured by pH 11.0 adjustments with barren hen breast meat (T1), commercial mechanically deboned chicken meat (MDCM)-S. Co. (T2) and MDCM- J. Co. (T3). Whiteness, cohesiveness and overall acceptability were significantly higher but gumminess, chewiness and gel characteristics were significantly lower in control than other surimi samples (P 0.9) among texture properties and gel characteristics was positive, while negative among surface surimi colors (P

This study was carried out to investigate the physicochemical and sensory properties of branded pork by feeding probiotics and crossbred between Korean native and wild pigs. Crude protein contents showed in order of Brand A>Brand B>control (P

K. H. Park*, S. K. Jin*, I. S. Kim*, J. H. Ha*, S. M. Kang*, Y. J. Choi** and J. S. Kim**Department of Animal Resources Technology, Jinju National University*, Division of MarineBioscience and Institute of Marine Industry, Gyeongsang National University**ABSTRACTThe objective of this study was to investigate the physico-chemical characteristics of chicken breastsurimi processed by four times washing (C) and adjustment to pH 3.0 (T1) and pH 11.0 (T2). Water,crude protein, myofibrillar protein and yield of the treatment C were lower compared to other twotreatments. Crude fat of T2 was higher than other two treatments. pH, WHC, breaking force anddeformation were not different among the treatments. Shear force of T2 was the highest, followed by T1and C. L* of T2 and a* of T1 were lower than other two treatments. b* of C was the highest, while T2was the lowest. Brittleness and hardness in textural properties were not different among the treatments.Cohesiveness of T1 was the lowest among three treatments. Springiness and chewiness of T1 and T2 werehigher than those of treatment C, respectively. Gumminess of T2 were higher compared to C and T1.Appearance and flavor in sensory evaluation were the highest in T1 and the lowest in C among threetreatments. Color, aroma, juiciness, tenderness and overall acceptability were not different among thetreatments. In conclusion, physico-chemical quality of chicken breast surimi was the highest in T2 amongthree treatments.(Keywords : Chicken breast surimi, Washing, pH adjustment)

한국 전통 양념(T1, 간장소스; T2, 김치소스; T3, 새우젓소스; T4, 양파소스)을 이용하여 10± 1℃에서 13일 동안 숙성 중 돼지고기의 물리화학적 변화를 측정한 결과는 다음과 같다. pH는 T2 처리구를 제외한 모든 처리구에서 숙성기간 동안 유의적으로 감소하였다. 숙성기간 동안 염도와 당도는 증가하는 경향을 보였다. TBARS는 저장기간이 경과함에 따라 유의적으로 증가하였고, T4 처리구가 가장 높은 값을 나타내었다. VBN은 저장기간이 경과함에 따라 유의적으로 증가하였다(P 【This study was conducted to investigate the changes of quality characteristics on seasoned pork with Korean traditional 4 types seasoning such as soybean sauce(T1); Kimchi sauce(T2); pickled shrimps sauce(T3); onion sauce(T4). The seasoned samples were aged at 10±1℃ for 13 days. The results obtained were as follows; Except for T2, pH of treatments were significantly decreased(P】

A total of 80 pigs were used to investigate the effect of crossbred method on meat quality. Crossbred pigs were alloted into one of two experimental groups[T1 : Landrace Yorkshire Duroc(LYD) and T2: Yorkshire Berkshire Berkshire(YBB)]. Crossbred pigs were slaughtered at approximately 110kg live weight, and pH, cooking loss, texture, shear force, color(CIE ), fatty acid composition and sensory evaluation were measured in pork loin. Crude fat percentage was higher in YBB, whereas protein was higher in LYD than that for the other groups. Shear force was lower in YBB than LYD, but, pH and water-holding capacity were not significantly different. In meat color, was higher in YBB than LYD, whereas and were not significantly different between breeds. Hardness, adhesiveness and gumminess of YBB were significantly lower than LYD. Saturated fatty acid of YBB was lower than that for LYD and essential fatty acid was higher in YBB. In sensory evaluation of cooked meat, color, marbling score and overall acceptability were significantly higher in YBB, Aroma, flavor, taste, juiciness and overall acceptability of YBB were significantly higher than LYD in fresh meat. In conclusion, the overall meat quality was better in YBB than that for LYD.

Objectives of this study was to determine the comparisons of physico-chemical characteristics in crossbred pigs(Korean native breed × Landrace breed) by feeding periods. A total of 150 pigs were sampled from com- mercial farm, and assigned into three treatedments. Feeding peirods of T1, T2 and T3 were below 200 days, 220-220 days, over 220 days, respectively. Live weight, carcass weight and backfat thickness were sig- nificantly(P T3 > T2. Shear force values was significantly(P < 0.05) decreased by feed period increase. In fatty acids, myristic acid, palmitic acid, stearic acid and saturated fatty acid(SFA) in T2 were significantly(P < 0.05) lower in T2, whereas linolenic acid, unsaturated fatty acid(UFA), essential fatty acid(EFA), UFA/SFA and EFA/SFA were significantly higher in T2 compared with other treatment. However palmitoleic acid and arachidonic acid were no significantly different with feeding periods. As a result of this study, crossbred pigs was increased live weight and carcass weight with feeding periods, and improved meat color and tenderness with feeding periods. However, final grade score was de- creased with feeding periods.

Meat is a complex food with a highly struc-tured nutritional composition and major source ofcholesterol in the diet. It becomes edible andmore digestible when it is subjected to cooking.However, heat treatment can lead to undesirablemodifications, such as the loss of the nutritionalvalue of meats mainly due to lipid oxidation andchanges in some components of the cholesterol.The degree of oxide formation is related toprocessing temperature, heating time, storageconditions, level of activator present, packagingand most of the oxides found in foods weresubjected to processing conditions or exposure toheat(Paniangvait et al., 1995). cholesteroloxidation products(COPs) have been known to bemore injurious to arterial cells than pure

This study was carried out to evaluate the quality characteristics of the fermented pork with Korean traditional seasonings. The samples, outside muscle of pork ham were cut to cube(7 × 12 × 2cm) and five Korean traditional seasonings such as garlic paste(T1), pickled Kimchi(T2), pickled Kimchi juice(T3), soybean paste(T4), red pepper paste(T5) were seasoned by the proportions of meat to seasonings(1 : 1). The seasoned samples were fermented at 1 ± 1 for 20 days. According to proximate composition analysis, all pork samples contained protein 20 22%, fat 3 5%, moisture 64 70% and ash 1.8 2.0%. However, T5 had high crude fat level and relatively low moisture content. The highest pH among treatments was shown in T1 whereas T3 showed the lowest. Water holding capacity(WHC) of T4 and T5 were higher, while those values were lower in T3 compared with other treatment. Shear force value was the highest in T5, while it was the lowest in T4. TBARS value of T3 was the highest, while that was the lowest in T4. Moreover the highest VBN value was observed in T4 due to fermentation of soy protein. However, the lowest VBN value shown in T1 indicated the inhibition of protein degradation by the garlic. The highest saccarinity was shown in T5 but it was the lowest of in T3. Salinity was shown to be high in T2 and low in T5. L* values of T4 was higher both at the surface and inner side of samples than the others but T5 showed the lowest value. T2 showed the highest a* value but T4 and T5 showed the lowest. In the result of sensory evaluation for cooked meat, T5 had the highest score in all item including overall acceptability, while T4 had the lowest score. Unsaturated fatty acid(UFA) ratio of T5 and T2 were 72.16 and 69.93 respectively, and the ratio of UFA/Saturated fatty acid(SFA) were higher in the order of T5 > T4 > T3 > T1 > T2. Overall quality characteristics were higher in the order of T5 > T2 > T1 > T4 > T3.

The purpose of this work was to examine the effect of peptide on blood pressure and serum lipid concentration of spontaneously hypertensive rat(SHR). This peptide was extracted from beef muscle hydrolysates and identified as hexapeptide, V-L-A-Q-Y-K. This peptide showed angiotensin converting enzymc(ACE) inhibition activity in vitro experimentation/ml). Diets containing 0.2g. 0.5g. and 1.0g of the peptide per kg body weight were fed to SHR every day for 8 weeks while the control group was ted on a diet and lml of drinking water instead of the peptide. Total cholesterol and LDL-cholesterol concentrations of the treatment groups were lower than those of the control diet feeding group. The significant suppression of systolic blood pressure was shown by increasing the concentration of peptide supplement. especially by 3 weeks of feeding. although it started fluctuating later. These results suggest that the peptide may beneficially affect blood pressure in spontaneously hypertensive rat by the 3-week administration.

Chicken thigh from a retail market were used as experimental samples. Some chicken samples of raw state were packaged with PVDC at an aerobic and vacuum condition. The other samples were cooked until core temperature arrived at 70 and then packaged immediately in the same way of raw samples. After samples were irradiated by electron beam at 6 kGy, they were stored in a refrigerator. Identification and quantity of cholesterol oxides were made at 0 and 7 days of storage, respectively. During the early stage of storage, 7β -hydroxycholesterol, , -epoxide, cholestanetriol and 7-ketocholesterol were produced from the raw meat αβ samples, and the production of these chemicals were significantly higher(P 0.05) from the samples with aerobic packaging than those with vacuum packaging. With storage time, 7 -hydroxycholesterol, α 6-ketocholesterol and some other chemicals, which were not found during the early stage of storage, were found. Also, the formation of these chemicals were significantly increased(P 0.05) with storage time. Cholesterol and lipid oxidation products of cooked meat after irradiation and irradiated meat after cooking were significantly increased(P 0.05) with storage time for all treatments, and vacuum packaging results in showed significantly lower value(P 0.05) than aerobic packaging. Summarizing the aforementioned results, it was found that the formation of cholesterol and lipid oxides and lipid oxidation was more easily affected by packaging condition than irradiation.

Subjective pork quality was determined on the six groups of the following treatments. Meat samples were obtained from pigs which had been fed with finishing pig diets containing 5% beef tallow(C), 3% beef tallow and 2% perillar seed oil(T1), 250ppm vitamin E(ǯ -tocopheryl acetate) in T1(T2), 3% beef tallow and 2% squid viscera oil(T3), 250ppm vitamin E in T3(T4), 3% beef tallow and 2% CLA(Conjugated linoleic acid, T5). In the fatty acid composition, SFA(Saturated fatty acid) and EFA(Essential fatty acid) were higher in T5 than in the rest of three treatments such as C, T1, T3 groups, while UFA(Unsaturated fatty acid), MUFA(Monounsaturated fatty acid), UFA/SFA, MUFA/SFA were low. The total content of amino acid in the T3 were higher those for the rest of rest of C, T1, T5 the content for vitamin added treatment(T2, T4) groups higher than non treated one. T3 and T5 showed higher TBARS(Thiobarbituric acid reactive substance) values than the C and T1 groups VBN(Volatile basic nitrogen) values were higher in the order of T5>T3>T1>C. There was no difference in total plate counts, number of lactic acid bacteria and number of E. coli. In sensory property, the C and T1 showed a higher acceptance than the T3 and T5. In cooked meats, the T3 showed a lower hardness than that of control(C), T1 and, with a higher acceptance. In TBARS, VBN, total counts, lactic counts, and E. coli counts, sensory test of cooked meat and raw meat, there was no significant difference between vitamin supplement groups within each oil treatment.

The Korean frozen pork loins in vacuum packaged were obtained from three different Korean export companies and investigated for pH, proximate composition, cooking loss, physico-chemical and sensory characteristics. The frozen pork loins were stored at -20 for 40 days. The results were as follows: The protein contents were relatively higher in the samples from the company II and the ash contents were relatively higher in the samples from the company I than those from the other companies. The samples from the company Ⅱ had highest pH and water-holding capacity, and cooking loss and shear force were lowest in the company II. The total plate counts and coliform bacteria for loins from 3 companies were in the range of 3.043.75 log cfu/ or g and 0.371.32 log cfu/ or g in average, respectively. The TBARS values were 0.350.38 mg malonaldehyde/kg sample. There were no significant differences in sensory characteristics for raw and cooked loins from all companies.

The Korean fresh pork loins in vacuum packaged were obtained from three different Korean export companies and investigated for microbiological and sensory properties. The fresh pork loins were stored at 2 for 50 days and analyzed with an interval of 510 days. The results were as follows: The overall numbers of total plate counts and coliform bacteria were higher in swab method than in meat sampling method. The total plate counts in the loins from the company I were maintained low levels (10 cfu/ or 10 cfu/g) for entire storage periods(50 days at 2), whereas the loins from the company III had high levels when they were compared to the domestic standard for the allowance limit. The samples from the company III showed that total plate counts were over 106 after about 30 days when determined by meat sampling method and total plate counts were over 106 after 15 days when determined by swab method. The overall numbers of coliform bacteria were also significantly lowest in the samples from the company I, whereas they were highest in the company III. Therefore, all meat companies will have to make an effort to prevent bacterial contamination in each stage such as slaughtering, marketing and consumer in order to ensure the production of safe meat and the extension of shelf-life. For fresh products, scores of intramuscular fat were higher in samples form the companies II and III than those from the company I when visibly evaluated with the standard. There were no significant differences in scores of meat color, drip and fresh meat flavor. However, the samples from the company I had the lowest score of off-flavor and highest score of overall acceptability. For cooked products, there were no significant differences in meat flavor, off-flavor, juiciness and overall acceptability.