The objective of this study was to compare the meat quality attributes, color stability, and lipid oxidation of loin chops from finishing gilts and cull sows in a threeway crossbreeding system: landrace 9 large white 9 duroc finishing gilts (n = 20) and landrace 9 large white sows (n = 20). No significant differences in pH, proximate composition, or total collagen content were found between the two pig groups. However, sow loin chops exhibited different quality characteristics for color, cooking loss, protein solubility, and shear force, in which an increased cooking loss and shear force might be associated with a lower heat-soluble collagen content compared to the gilt loin chops (p \ 0.05). Moreover, more rapid changes in redness and chroma during 7 days of aerobic display were observed in the sow loin chops (p \ 0.05). Therefore, the results presented here highlight the possibility of issues regarding color and tenderness in sow meat compared to retail pork produced from finishing gilts.
This study was first conducted to investigate the effect of post-mortem storage time of chicken meat on the quality of chicken breast, and to determine whether the current grading rule that is 'using the chicken meat within 2 day post-mortem (PM)' is appropriate or not at meat processing plants. Different methods such as freshness, lightness (L*), total number of microbes, 2-thiobarbituric acid reactive substances (TBARS), shear force and cooking loss were performed. Forty samples of different PM time (0∼4 day) of chicken meat were stored in the refrigerator (3℃). As a result of comparing the chicken meat of 2 day and 3 day PM, torrymeter value was 6.9 and 7.0, respectively. The other values are also as follows: lightness (L*) 60.22 and 60.51, total number of microbes 4.20 and 4.31 log 10 CFU/g, TBARS value 0.056 and 0.071 mg MDA/kg, shear force 1.43 and 1.59 kg/cm 2 , and cooking loss 17.24 and 15.66%, respectively. As a result, these two groups were not significantly different (P<0.05). TBARS value of the chicken meat of 4 day PM was 0.088 mg MDA/kg which is significantly higher compared to 2∼3 day PM (P<0.05). Thus, the result of the study suggests that using the chicken meat within 3 day PM is also possible. If the grading rule that is 'using the chicken meat within 2 day post-mortem (PM)' is changed to 3 day PM, it will allow processing plants and distributors to more flexibly use or distribute chicken meat.
The objective of the study was to investigate the effects of dietary green tea on chicken meat quality and fatty acid content. Broilers were fed one of the four dietary treatments containing 0, 0.5, 1 and 3 % green tea for 10 days. Crude moisture, crude fat, crude ash, pH, meat color (CIE L * , a * , b * ) and fatty acid composition were measured in chicken breast meat during cold-storage. Crude fat did not differ significantly among treatments. Dietary green tea increased the amount of unsaturated fatty acids and decreased that of saturated fatty acids in chicken meat, resulting in increased ratios of unsaturated fatty acids to saturated fatty acids. The amount of linoleic acid (18:2) and linolenic acid (18:3) was increased with increasing dietary green tea. Lightness (L*), pH, TBARS, VBN, and total plate count were not significantly different during storage. Dietary green tea did not affect storage properties of chicken meat. The results of this study imply that dietary with green tea may have positive effects on chicken meat quality.(Key words : green tea, chicken breast muscle, meat quality) † To whom correspondence should be addressed : gbpark@gsnu.ac.kr
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