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This study was conducted to evaluate the effect of the aging period prior to freezing on the meat quality of Hanwoo longissimus dorsi (LD) muscle. Three different combinations of aging and freezing periods (0/90, 20/70, and 40/50) were examined LD muscle at 24 h postmortem under an identical storage time of 90 d. The pH and lightness slightly increased with increasing aging period. However, there were no significant (p>0.05) differences in redness and yellowness. The solitary freezing treatment (0/90) had the significantly (p 0.05) difference in shear force and sensorial properties between 20 and 40 d aging prior to freezing. Therefore, 20 d aging prior to freezing may be a sufficiently effective strategy to improve the tenderness and sensorial properties of Hanwoo LD muscle

The aim of this study was to compare the physicochemical changes of hot-boned chicken breast and leg muscles. Chicken breast and leg muscles from 56 broilers were excised within a 15 min post-mortem (PM) and stored at 20 C. Physicochemical traits were determined at 0.5, 6, 12, and 24 h PM. The ultimate pH of leg muscle was higher than that of breast muscle (p

The objective of this study was to examine the effect of hot-boning and soy sauce as a curing agent on the processing properties of beef jerky. Beef jerky was prepared under the following four treatment conditions; Beef jerky with cold-boned beef and salt solution, beef jerky with cold-boned beef and soy sauce solution, beef jerky with hot-boned beef and salt solution, and beef jerky with hot-boned beef and soy sauce solution. Cured meat and jerky containing hot-boned beef had a significantly higher pH, water holding capacity (WHC), moisture content, Myofibrillar fragmentation index (MFI), processing yields, tenderness, and sensorial scores than samples containing cold-boned beef (p

This article concerns the labeling guideline for health benefits of livestock product s. In recent years, livestock products wit hhealth benefits have emerged as a key market for livestock product industries. However, the current labeling regulation forfunctional foods severely prohibits livestock product industries from attaching most of the health benefits claims to the prod-ucts. Also, manufacturers have some difficulties in labeling the health benefits of certain live stock products because of a lac kof guidelines on health benefit claims for livestock products. Therefore, some livestock produc t industries and scientists havestrongly demanded a revision of labeling regulation, Appended Chart No. 14 provided by Artic le 52 (2) of Enforcement Reg-ulation of the Processing of Livestock Products Act, so they could mark the health benefits on their products. To support the‘revision of labeling regulation’, the goals of this article were as follows; 1) to assess the current situation on nutrition l abelingand nutrition claims on foods, 2) to determine the current situation on health claim regulatory systems used in foreign coun-tries (CODEX, USA, Japan, EU, and Australia/New Zealand), 3) to assess the current situation on the health claim or healthbenefit claim regulations for functional foods, conventional foods, and livestock products in Korea, and 4) to determine theneed for complement in health benefit claim for livestock products. In conclusion, guidelines for the use of health benefitclaims on livestock products should be prepared as soon as possible and the guidelines should be viable and easy for manu-facturers and control authorities to understand. Also, nutrient profiles should be developed to identify whether the livestockproducts are eligible to bear health benefit clai ms and to help consumers make the right choices.

This study was carried out to investigate the effect of hot boning and curing condition on the quality characteristics of ground chicken breast. Treatments were cured by four conditions follows; control (general curing method), T1 (after hot-boning and then immediately cured), T2 (after hot-boning and immediately cured, then frozen), and T3 (after hot-boning, immediately frozen, refrigerated and then cured). The pH of chicken breast in the state of pre-rigor was 6.22. The pH of cold storage or freezing chicken breast meat respectively were 5.70 or 5.61. The pH of T1 and T2 treatments were significantly higher than those of control and T3 treatment (p

The objective of this study was to examine the effects of high and low chilling temperature on the water-holding capacity (WHC) and tenderness of hot-boned breast meat of broiler chickens. Breast meat was obtained from 32 broiler chickens within 15 min post-mortem (PM), and then divided into two groups. One group was chilled at and the other group was stored at for 3 hr, and then all the samples were chilled at until 24 hr PM. During the storage, their physicochemical characteristics were tested at 15 min, 3 hr and 24 hr PM. These included pH, R-values, cooking losses, sarcomere length, MFI, and shear force of the breast meat, none of which was different (p>0.05) between the two temperature treatments at and . However, sarcomere length was shortened more at than at , MFI was larger at than at , drip loss was greater at than at , and WHC was lower at than at (p was superior to that stored at .

This study was carried out to evaluate the effects of microwave power level on cooking properties of ground pork patties (fat level: 20%). Each patty was cooked from a thawed state to 76.7 o C (center temperature) in a microwave oven with power levels of 40% (360 W), 60% (540 W), 80% (720 W), and 100% (full power, 900 W), respectively. Cooking rate increased with power level, and the non-uniformity also increased with time during cooking. Overheating at the edge of the patties was observed for all power levels, and maximum temperature differences in between the edge position and center position were found in patties cooked at the 900 W power level. Compositional properties, total cooking loss, and drip loss were not affected by power level, although moisture content was lower at the edge than at the center position. As the power level increased, the reduction in patty diameter of cooked patties increased while the reduction in patty thickness decreased. Pork patties cooked at lower power levels (360 W and 540 W) had higher shear force values than those cooked at higher power levels (720 W and 900 W). Few changes were observed in instrumental color values.

This study was carried out to elucidate the relationship between different fat levels (0%, 5%, 10%, 15%, 20%, and 25%) and the quality of ground pork patties cooked to reach an internal temperature of in a microwave oven. The relationship between fat level and cooking rate of pork patties cooked by microwave energy was highly significant ($R^2