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Objective This study aimed to compare the effects of diets with and without supplements of methionine/lysine (met/lys) and methionine/α-tocopherol (met/α-tocopherol) on the performance, carcass traits and meat quality of Hanwoo steers. Methods A total of 21 Hanwoo steers were divided into three different groups. Each group consisted of 7 animals that received different dietary treatments for 120 days as follows: a control (C) diet composed of a basal diet with 74% total digestible nutrient and 12% crude protein; treatment 1 (T1) composed of a basal diet enriched with methionine 69%+lysine 31%; and treatment (T2) composed of a basal diet enriched with methionine 84.65%+α-tocopherol 15.35%. Daily supplementation was given using the top-dressing method (20 g/animal). Results The met/lys groups yielded a longissimus lumborum with increased water holding capacity (p

Objective The aim of this study was to compare the quality characteristics of retorted Samgyetang (Korean ginseng chicken soup) made from white semi-broilers (WSB; Ross× Hyline white, 3 weeks old), commercial broilers (CB; Ross, 4 weeks old), Korean native chickens (KNC; Hanhyup-3-ho, 12 weeks old) and old laying hens (OLH; Hyline white, 72 weeks old) and to explore the possibility of using the carcasses of KNCs and OLHs as raw material for product diversification. Methods Raw and cooked meat quality, fatty acid composition and consumer acceptance were analyzed. Results Among the chicken breeds, OLH and KNC showed a higher shear force value than WSB and CB due to high insoluble collagen contents. However, the meat of KNC was more tender than that of OLH. The meat of OLH was characterized by the lowest moisture content and highest crude fat content. The meat of KNC was characterized by a higher proportion of saturated fatty acids, α-linolenic acid and arachidonic acid than that of OLH. The meat of OLH showed the highest content of unsaturated fatty acid, particularly linoleic acid, in its thigh meat. Electronic nose readings revealed that the meat aroma pattern was clearly different across breeds. OLH had the lowest overall acceptance score, while no differences were found in flavor, texture, juiciness and appearance among WSB, CB, and KNC. Conclusion KNC shows potential as raw material for Samgyetang, while additional preprocessing methods, such as tenderization and fat removal, are required for the utilization of OLH as raw material for retorted Samgyetang.

Objective The objective of this study was to compare the quality of dry-aged beef from cull Hanwoo cows slaughtered at 60 or 80 months old. Methods A total of eight cull Hanwoo carcasses with a quality grade of 3 (low-grade) were selected and divided into two age groups: 63.5±2.5 months old (n = 4) and 87.8±4.5 months old (n = 4). Whole longissimus thoracis et lumborum from the 11th rib to the last lumbar vertebrae, including the back fat, was removed from the carcass at 24 h postmortem and aged for 50 days in darkness at a temperature of 2°C±1°C, a relative humidity of 85% and an air flow of 2 m/s. The sampling was performed aseptically after 0, 20, 24, 40, and 50 days of aging. Results Regardless of the aging period, aging increased the lightness (p

Objective Although Hanwoo has been selected as the superior commercial beef cattle breed in Korea, Chikso (Korean brindle cattle) is still recognized as a valuable breed for beef production. The aim of this study was to compare the meat quality, fatty acid composition and aroma volatiles of beef from Chikso and Hanwoo steers maintained under identical feed management, as information regarding these characteristics is still limited. Methods A total of 19 carcasses with a quality grade of 1 were selected, and strip loin (longissimus lumborum) cuts were collected from 11 Hanwoo carcasses and 8 Chikso carcasses. Meat quality and aroma analyses were performed at day four postmortem. Results Though Hanwoo strip loin tended to have higher fat content (15.37%) than Chikso (12.01%), no significant differences were observed. Meat pH, water-holding capacity, cooking loss, shear force value, instrumental surface color (Commission International De L’eclairage L*, a*, b*, chroma, and hue angle) and fatty acid composition were not significantly different. Roasted Chikso beef released more intense aroma than roasted Hanwoo beef based on the total area units of identified volatiles. Among identified volatiles, the amounts of toluene, heptanal, octanal, and nonanal were higher in roasted Chikso beef than in roasted Hanwoo beef. In addition, the aroma pattern of the roasted beef from these breeds was well-discriminated by electronic nose. Conclusion No distinct differences were found in terms of meat quality between Hanwoo and Chikso beef in this study. However, the aroma pattern and volatiles of roasted Hanwoo and Chikso beef were different according to instrumental analysis.

Objective This study aimed to observe whether high-pressure processing (HPP) affected aroma development and the degradation rate of umami taste-related ATP breakdown products, specifically inosinic acid in grass-fed beef during vacuum aging. Methods Strip loin (longissimus lumborum) cuts obtained from six grass-fed Friesian Holstein steers (32 months old) on day 4 post slaughter were vacuum-packed and subjected to pressurization at 300 and 500 MPa for 180 s at 15°C±2°C. The samples were then stored for 4 weeks at 5°C±0.5°C under vacuum and compared with the control (0.1 MPa). Results HPP increased the shear force value, promoted moisture loss and lipid oxidation, induced surface paleness, stabilized pH during aging, and reduced bacterial load and growth. The shear force value of 500 MPa-treated samples remained higher than the control after aging, while no significant differences were found between the control and 300 MPa-treated samples. Degradation of inosinic acid and inosine occurred during pressurization, resulting in an increase in hypoxanthine content. However, the degradation rate in HPP-treated samples during aging was slower; therefore, inosinic acid and inosine content remained higher than in control samples. No significant differences were found in hypoxanthine content at the end of aging. HPP intensified the levels of hexanal, octanal, 2-methylbutanal, 3-methylbutanal, benzaldehyde, and 2,5-dimethylpyrazine in cooked-aged beef samples. Conclusion HPP induced aroma development and delayed the degradation of inosinic acid. However, it also reduced the postmortem tenderization rate.

Objective This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis). Methods Deep pectoralis muscles (8.65% of crude fat) were obtained from three Hanwoo steer carcasses with 1+ quality grade. Samples were either oven-roasted at 180°C (dry heat) or cooked in boiling water (moist heat) to final core temperature of 70°C (medium) or 77°C (well-done). Results Boiling method reduced more fat but retained more moisture than did the oven roasting method (p

Objective Study on the application of high pressure processing (HPP) for dark-firm-dry (DFD) beef was conducted to observe whether HPP has any impact on physical properties and to evaluate oxidative deterioration during refrigerated storage under vacuum. Methods The longissimus lumborum muscles obtained from Friesian Holstein steers (33±0.5 months old) with 24-h postmortem pH higher than 6.0 were vacuum-packed and subjected to pressurization at 200, 400, and 600 MPa for 180 s at 15°C±2°C; the samples were then stored for 9 days at 4°C±1°C and compared with control (0.1 MPa). Results HPP increased meat pH by 0.1 to 0.2 units and the tenderness of cooked DFD beef significantly with no significant effects on meat texture profile. The stability of meat pH was well maintained during refrigerated storage under vacuum. No clear effects were found on the activity of catalase and superoxide dismutase, however, glutathione peroxidase activity was significantly reduced by high pressure. HPP and storage time resulted in aroma changes and the increasing amount of malondialdehyde and metmyoglobin relative composition. Conclusion Although the increasing amount of malondialdehyde content, metmyoglobin formation and aroma changes in HPP-treated samples could not be avoided, HPP at 200 MPa increased L* and a* values with less discoloration and oxidative deterioration during storage.

The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three types of sausage were manufactured with different fat sources: 20% pork back fat (CON), 20% canola oil (CA) and 20% flaxseed oil (FL). The pH value of the CA was significantly higher than the others (p

The carcass traits and meat quality of Hanwoo (Korean native cattle) whose diets were supplemented with direct-fed microbial (DFM) and pine cone extract (PCE) were evaluated. Twenty head of Hanwoo steers were divided equally into four groups and for a period of 6 months were given different diets: One group was fed a basal diet as control (CON), the other three groups were fed a basal diet supplemented with DFM-1%, DFM+PCE-1% and DFM+PEC-3%, respectively. DFM+PCE3% diet resulted the lowest carcass quality grade. The loins of DFM-1% contained higher moisture and lower fat than did the loins from the CON group. The crude protein content of DFM+PCE-3% group was significantly higher than that of the other groups. The water holding capacity and Warner-Bratzler shear force of the DFM+PCE-1% and 3% groups were lower than those of the CON and DFM-1% groups. The DFM-1% and 3% groups contained lower saturated fatty acid, higher unsaturated fatty acid, mono-unsaturated fatty acid, and poly-unsaturated fatty acid than did CON and DFM+PCE 1% group. Moreover, the n6:n3 ratios of DFM-1% and DFM+PCE-1% and 3% groups were slightly lower than that of the CON group. Thus we concluded that DFM and PCE supplementation resulted healthier Hanwoo beef with lower fat content and n6:n3 ratio.

This study was conducted to observe antioxidant enzyme activity, iron content and lipid oxidation of Korean native chickens and other poultry. The breast and thigh meat of three Korean native chicken breeds including Woorimatdak, Hyunin black and Yeonsan ogye, and three commercial poultry breeds including the broiler, White Leghorn and Pekin duck (Anasplatyrhyncos domesticus) were studied. The analyses of the antioxidant enzymes activity, iron content and lipid oxidation were performed in raw and cooked samples. The activity of catalase (CAT) in the thigh meat was higher than that of the breast meat of three Korean native chickens and the broiler, respectively. The activity of glutathione peroxidase (GPx) in the uncooked thigh meat of three Korean native chickens was higher than that of the breasts. The breast meat of Woorimatdak and Pekin duck had higher superoxide dismutase (SOD) activity than the others, while only the thigh meat of Pekin duck had the highest activity. Cooking inactivated CAT and decreased the activity of GPx and SOD. The thigh meat of Woorimatdak, White Leghorn, Yeonsan ogye and Hyunin black contained more total iron than the breast meat of those breeds. The heme-iron lost during cooking ranged from 3.2% to 14.8%. It is noted that the thigh meat had higher thiobarbituric acid reactive substances values than the breast in all chicken breeds. Though Woorimatdak showed higher antioxidant enzyme activity and lower released-iron percentage among Korean native chickens, no differences were found on lipid oxidation. We confirm that the dark meat of poultry exhibited higher antioxidant enzyme activity and contained more iron than the white meat.

This study was conducted to observe the effects of gas composition in modified atmosphere packaging (MAP) on the shelf-life of Longissimus dorsi of Korean Native Black Pigs-Duroc Crossbred (KNP×D) during refrigerated storage. Muscle sample was obtained from the left side of carcass of seven months old of KNP×D barrow. The sample was sliced into 1 cm in thickness, placed on trays (two slices/tray) and filled with different gas composition, i.e. 0:20:80/O2:CO2:N2 (MAP1), 30:20:50/O2:CO2:N2 (MAP2) and 70:20:10/O2:CO2:N2 (MAP3). Other slices of sample were vacuum packed (VP) as a control. All packs were stored at 5±1°C. At 12 d of storage, pH value of MAP2 and MAP3 were higher (p

This study was conducted to observe the effects of crossbreeding and gender on the carcass traits and meat quality of Korean Native Black Pig (KNP) and KNP×Duroc crossbred (KNP×D). A total of 50 pigs comprising seven KNP barrows, eight KNP gilts, twenty KNP×D barrows and fifteen KNP×D gilts were used in this study. Animals were reared in the same housing condition with same feed diet for six months prior to slaughter. After an overnight chilling, the carcasses were graded, and samples of Musculus longissimus dorsi were obtained for meat quality analysis. The slaughter and carcass weights and dressing percentage of KNP×D were higher (p

The effect of modified atmosphere packaging (MAP; 30% CO2+70% N2 or 100% N2) and an additive mixture (500 ppm rosemary extract, 3,000 ppm sodium acetate and 1,500 ppm calcium lactate) on the quality of pre-cooked hamburger patties during storage at 5°C for 14 d was evaluated. The addition of the additive mixture reduced aerobic and anaerobic bacteria counts in both 30% CO2-MAP (30% CO2+70% N2) and 100% N2-MAP (p

The experiment was carried out to investigate the effects of Alisma canaliculatum with probiotics (ACP) on the growth performance, meat composition, oxidative stability, and fatty acid composition of broiler meat. Sixteen probiotic strains were tested for their levels of acid, bile, and heat tolerance. Among them, Lactobacillus acidophilus KCTC 3111, Enterococcus faecium KCTC 2022, Bacillus subtilis KCTC 3239, and Saccharomyces cerevisiae KCTC 7928 were selected for use in ACP. Exactly 140 Ross broiler chicks were assigned to four dietary treatments in five replications for 5 wks in a completely randomized design. The dietary treatments were NC (Negative control; basal diet), PC (Positive control; basal diet with 0.005% Chlortetracycline), ACP-0.5% (basal diet with 0.5% ACP powder), and ACP-1% (basal diet with 1% ACP powder). According to the results, body weight of the broilers increased, and feed conversion ratio improved in the ACP-0.5% group compared to the NC group (p

Objective: This study aimed to compare the effects of diets with and without supplements of methionine/lysine (met/lys) and methionine/α-tocopherol (met/α-tocopherol) on the performance, carcass traits and meat quality of Hanwoo steers. Methods: A total of 21 Hanwoo steers were divided into three different groups. Each group consisted of 7 animals that received different dietary treatments for 120 days as follows: a control (C) diet composed of a basal diet with 74% total digestible nutrient and 12% crude protein; treatment 1 (T1) composed of a basal diet enriched with methionine 69%+lysine 31%; and treatment (T2) composed of a basal diet enriched with methionine 84.65%+α-tocopherol 15.35%. Daily supplementation was given using the top-dressing method (20 g/animal). Results: The met/lys groups yielded a longissimus lumborum with increased water holding capacity (p<0.01) and lower shear force value (p<0.05). Dietary met/lys did not have an adverse effect on the animal performance and carcass traits. Instead, these supplements contributed significantly to the higher protein content compared to the control diet (p<0.05). Myristic acid (C14:0) was the only fatty acid affected by the supplementation. While the met/α-tocopherol group led to significantly higher protein and oxymyoglobin contents during storage (p<0.05). It also contributed significantly to the lower shear force value and 2-thiobarbituric acid reactive substances score during storage (p<0.05) compared to the control and treatment 1 since the initial storage day. The met/α-tocopherol diet also yielded meat with a redder color (p<0.05) after 3 days of storage. However, it did not significantly contribute to the fatty acid profiles of Hanwoo steers. Conclusion: Met/lys supplementation resulted in higher protein scores, water holding capacity and lower shear force scores. While met/α-tocopherol supplementation contributes to the production of redder meat, reduces lipid oxidation, production of more tender meat and increases the content of protein and oxymyoglobin percentage. [ABSTRACT FROM AUTHOR]

Objective: This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis). Methods: Deep pectoralis muscles (8.65% of crude fat) were obtained from three Hanwoo steer carcasses with 1+ quality grade. Samples were either oven-roasted at 180°C (dry heat) or cooked in boiling water (moist heat) to final core temperature of 70°C (medium) or 77°C (well-done). Results: Boiling method reduced more fat but retained more moisture than did the oven roasting method (p<0.001), thus no significant differences were found on cooking loss. However, samples lost more weight as final core temperature increased (p<0.01). Further, total saturated fatty acid increased (p = 0.02) while total monounsaturated fatty acid decreased (p = 0.03) as final core temperature increased. Regardless the method used for cooking, malondialdehyde (p<0.01) and free iron contents (p<0.001) were observed higher in samples cooked to 77°C. Oven roasting retained more inosinic acid, inosine and hypoxanthine in samples than did the boiling method (p<0.001), of which the concentration decreased as final core temperature increased except for hypoxanthine. Samples cooked to 77°C using oven roasting method released more intense aroma than did the others and the aroma pattern was discriminated based on the intensity. Most of aldehydes and pyrazines were more abundant in oven-roasted samples than in boiled samples. Among identified volatiles, hexanal had the highest area unit in both boiled and oven-roasted samples, of which the abundance increased as the final core temperature increased. Conclusion: The boiling method extracted inosinic acid and rendered fat from beef brisket, whereas oven roasting intensified aroma derived from aldehydes and pyrazines and prevented the extreme loss of inosinic acid. [ABSTRACT FROM AUTHOR]

This study was conducted to observe the effects of gas composition in modified atmosphere packaging (MAP) on the shelf-life of Longissimus dorsi of Korean Native Black Pigs-Duroc Crossbred (KNP×D) during refrigerated storage. Muscle sample was obtained from the left side of carcass of seven months old of KNP×D barrow. The sample was sliced into 1 cm in thickness, placed on trays (two slices/tray) and filled with different gas composition, i.e. 0:20:80/O2:CO2:N2 (MAP1), 30:20:50/O2:CO2:N2 (MAP2) and 70:20:10/O2:CO2:N2 (MAP3). Other slices of sample were vacuum packed (VP) as a control. All packs were stored at 5±1°C. At 12 d of storage, pH value of MAP2 and MAP3 were higher (p<0.05) than that of MAP1 and pH value of MAP1 was higher (p<0.05) than that of VP. At 6 d of storage, redness (a*) value of MAP2 and MAP3 were higher (p<0.05) than that of VP and MAP1 and, at 9 and 12 d of storage, redness value of MAP3 was higher (p<0.05) than that of VP, MAP1, and MAP2. At 3, 6, 9, and 12 d of storage, the 2-thiobarbituric acid reactive substances (TBARS) value of MAP3 was higher than that of MAP2 and TBARS value of MAP2 was higher than that of VP and MAP1. At 3, 6, 9, and 12 d of storage, volatile basic nitrogen values of MAP2 and MAP3 were higher (p<0.05) than those of VP and MAP1. At 3 d of storage, total aerobic plate counts of MAP2 and MAP3 were higher (p<0.05) than those of VP and MAP1 and, at 6 d of storage, total aerobic plate counts of MAP3 was higher (p<0.05) than that of MAP1 and MAP2. However, there was no significant different total aerobic plate count among MAP1, MAP2, and MAP3 at 9 and 12 d of storage. There was no significant different total anaerobic plate count among MAP1, MAP2, and MAP3 during storage. It is concluded that the MAP containing 30:20:50/O2:CO2:N2 gas composition (MAP2) might be ideal for better meat quality for KNP×D meat. [ABSTRACT FROM AUTHOR]