This study was conducted to evaluate the antioxidative and anti-inflammatory effects of boiled pork powder (BPP) and hot water extract powder (HWEP) from 4 cuts of meat from Landrace × Yorkshire × Duroc (LYD). The highest DPPH radical scavenging activities determined were from BPP of Boston butt (13.65 M TE) and HWEP of loin (19.40 M TE) and ham (21.45 M TE). The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities of BPP from shoulder ham (39.28 M TE) and ham (39.43 M TE) were higher than those of other meat cuts, while HWEP of ham exhibited the highest ABTS radical scavenging activity. A higher oxygen radical absorbance capacity was determined for BPP from ham (198.35 M TE) and in HWEP from loin (204.07 M TE), Boston butt (192.85 M TE), and ham (201.36 M TE). Carnosine content of BPP and HWEP from loin and were determined to be 106.68 and 117.77 mg/g on a dry basis, respectively. The anserine content of BPP (5.26 mg/g, dry basis) and HWEP (6.79 mg/g, dry basis) of shoulder ham exhibited the highest value as compared to the extracts from the other meat cuts. The viability of RAW 264.7 cells was increased with increasing HWEP from loin and ham treatment. In addition, the expression of IL-6 and TNF-α was significantly reduced by HWEP from loin and ham, in a dose dependent manner. These results suggested that boiled pork and hot water extract of pork have antioxidative and cytokine inhibitory effects.
The aim of this study was to evaluate changes in the meat quality and natural di-peptide (carnosine and anserine) content in the loin and ham cuts of female, Korean Native Black Pigs (KNBP) during cold storage for 10 days. The pH value of the loin and the ham cuts increased with an increase in the number of storage days. The lightness (L*) of the loin cuts did not show any significant difference; however, the lightness of the ham cuts was decreased at storage day 10 (p<0.05). The redness (a*) of the ham was higher than the redness of the loin (p<0.05) during the entire 10-days of storage. The water holding capacity of the loin was decreased from 78.5% to 67.9% during storage (p<0.05). The total number of microorganisms and coliforms was increased in both the loin and the ham during storage, and the initial total microbial contamination was higher in the ham cut (5.16 log CFU/g) than it was in the loin cut (4.87 log CFU/g). The carnosine content of the loin and the ham was in the range of 1.12-1.35 mg/ml and no significant difference was found between those two pork cuts. The anserine content of the ham cut was higher than it was in the loin cut until storage day 3. The ratio of carnosine and anserine increased with an increase in the number of storage days and it ranged from 27.6-59.7 for the loin cut and from 20.1-51.2 for the ham cut. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of the loin and the ham cuts significantly decreased as the number of storage days increased. For both types of KNBP cuts, lipid oxidation and volatile basic nitrogen significantly increased after storage day 5. These results found that natural antioxidants carnosine and anserine decreased as the number of storage days increased, and anserine decreased more rapidly than carnosine (p<0.05).
This study was carried out to evaluate changes in the meat quality and antioxidation activity in the loin and ham of Korean Native Black Pigs (KNBP) during frozen storage at -18℃ for 150 days. The pH value of the loin was decreased as storage days progressed, while the pH value of the ham showed no consistent changes with storage days. The lightness (L*) of the loin did not show any significant reduction until day 120, whereas L* of the ham was significantly declined throughout the storage period (p<0.05). The redness (a*) values of the loin and ham were significantly decreased as storage progressed. The water holding capacity of the loin was decreased by day 30 and that value was maintained until the end of storage. The initial total numbers of microorganisms in the loin and ham were 4.88 and 5.16 Log CFU/g, respectively and these numbers were significantly decreased by day 30 (p<0.05). The levels of 2-thiobarbituric acid reactive substances (a measurement of lipid oxidation) in the loin and ham ranged from 0.057-0.069 and 0.052-0.087 mg MDA/kg meat, respectively, until storage day 150. Volatile basic nitrogen values of the loin and ham ranged from 15.13-16.55 and 16.05-16.23 mg%. Oxygen radical absorbance capacities and carnosine contents of the loin and ham were significantly decreased during frozen storage for 3 months (p<0.05). In summary, the meat quality of the loin and ham from KNBP was somewhat decreased during frozen storage. However, the levels of antioxidants and dipeptides with antioxidant activity were significantly decreased in pork loin and ham during frozen storage.
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