Prediction of pork belly cooking loss by the quality properties of pork loin

Jung Samooel,Jo Kyung,Lee Seonmin,Jeong Hyun Gyung,Lee Dae-Hyun,Kim Hyeun Bum,Seol Kuk-Hwan,Kang Sun Moon 한국산업식품공학회 2022 학술대회 및 심포지엄 Vol.2022 No.11

Inactivation Efficiency of Escherichia coli and Listeria monocytogenes in Ground Pork by Combination of Natural Food Ingredients and High Pressure Processing

Jung, Samooel,Yun, Hye-Jeong,Kim, Hyun-Joo,Ham, Jun-Sang,Kim, Il-Suk,Lee, Moo-Ha,Jo, Cheorun Korean Society for Food Science of Animal Resource 2012 한국축산식품학회지 Vol.32 No.1

The objective of this study was to examine the effects of a combined treatment regarding antimicrobial food ingredients and high pressure processing (HP) on the inactivation efficiency of Escherichia coli and Listeria monocytogenes inoculated into ground pork. Ethanol extracted from garlic, leeks, onions, and ginger powder was prepared. Half of the prepared powder was irradiated at 5 kGy to see the effect of pasteurization before addition. The prepared food ingredients were added into radiation-sterilized ground pork (1%, w/w), and inoculated with E. coli and L. monocytogenes. The samples were vacuum-packed and applied with HP at 0.1 (control), 300, 450, and 600 MPa. Microbial log reduction increased with the increase of pressure up to 600 MPa. With minor exceptions, overall efficiency of HP treatment with regards to inactivation of pathogens increased. Inoculated microorganisms showed approximately 7-8 Log reductions by 600 MPa, except for L. monocytogenes treated with garlic (5.7 Log reductions). The E. coli reduction in ground pork mixed with ethanol extracted garlic showed the highest efficiency (1.86) compared to leeks (1.25-1.31), onions (1.17-1.44), and ginger (1.50-1.82) when treated at an HP of 450 MPa. There was no evidence for the advantage of pasteurization concerning the food ingredients before addition of antimicrobial food ingredients and HP. Results demonstrate that the combination of antimicrobial food ingredients and HP treatment may help improve the efficiency of sterilization in meat systems.

Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing

Jung, Samooel,Kim, Hyun Joo,Park, Sanghoo,Yong, Hae In,Choe, Jun Ho,Jeon, Hee-Joon,Choe, Wonho,Jo, Cheorun Korean Society for Food Science of Animal Resource 2015 한국축산식품학회지 Vol.35 No.5

The interaction of plasma with liquid generates nitrogen species including nitrite (NO⁻₂). Therefore, the color developing capacity of plasma-treated water (PTW) as a nitrite source for meat curing was investigated in this study. PTW, which is generated by surface dielectric barrier discharge in air, and the increase of plasma treatment time resulted in increase of nitrite concentration in PTW. The PTW used in this study contains 46 ppm nitrite after plasma treatment for 30 min. To evaluate the effect of PTW on the cured meat color, meat batters were prepared under three different conditions (control, non-cured meat batter; PTW, meat batter cured with PTW; Sodium nitrite, meat batter cured with sodium nitrite). The meat batters were vacuum-packaged and cooked in a water-bath at 80℃ for 30 min. The typical color of cured meat developed in cooked meat batter treated with sodium nitrite or PTW. The lightness (L*) and yellowness (b*) values were similar in all conditions, whereas, the redness (a*) values of cooked meat batter with PTW and sodium nitrite (p<0.05) were significantly higher than the control. These data indicate that PTW can be used as a nitrite source in the curing process of meat without addition of other nitrite sources.

The Influence of Spices on the Volatile Compounds of Cooked Beef Patty

Jung, Samooel,Jo, Cheorun,Kim, Il Suk,Nam, Ki Chang,Ahn, Dong Uk,Lee, Kyung Heang Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.2

The aim of this study is to examine the influences of spices on the amounts and compositions of volatile compounds released from cooked beef patty. Beef patty with 0.5% of spice (nutmeg, onion, garlic, or ginger powder, w/w) was cooked by electronic pan until they reached an internal temperature of $75^{\circ}C$. A total of 46 volatile compounds (6 alcohols, 6 aldehydes, 5 hydrocarbons, 6 ketones, 9 sulfur compounds, and 14 terpenes) from cooked beef patties were detected by using purge-and-trap GC/MS. The addition of nutmeg, onion, or ginger powder significantly reduced the production of the volatile compounds via lipid oxidation in cooked beef patty when compared to those from the control. Also, the addition of nutmeg and garlic powder to beef patty generated a lot of trepans or sulfur volatile compounds, respectively. From these results, the major proportion by chemical classes such as alcohols, aldehydes, hydrocarbons, ketones, sulfur compounds, and terpenes was different depending on the spice variations. The results indicate that addition of spices to the beef patty meaningfully changes the volatile compounds released from within. Therefore, it can be concluded that spices can interact with meat aroma significantly, and thus, the character of each spice should be considered before adding to the beef patty.

Separation of Phosvitin from Egg Yolk without Using Organic Solvents

Jung, Samooel,Ahn, Dong Uk,Nam, Ki Chang,Kim, Hyun Joo,Jo, Cheorun Asian Australasian Association of Animal Productio 2013 Animal Bioscience Vol.26 No.11

The objective of this study was to develop a new method to separate phosvitin from egg yolk without using organic solvents. Phosvitin was extracted from yolk granules using 10% NaCl or 10% $(NH_4)_2SO_4$ (final concentration) and then treated with heat to precipitate the lipoproteins from the extracted solution. The optimal pH for the phosvitin extraction from yolk granules was determined, and the iron-binding ability of the extracted phosvitin (final product) was tested. Adding 10% $(NH_4)_2SO_4$ disrupted the granules, and the subsequent thermal treatment at $90^{\circ}C$ for 1 h precipitated low density and high density lipoproteins, which enabled separation of phosvitin by centrifugation. The phosvitin concentration in the extract was significantly higher when the pH of the solution was adjusted to pH ${\geq}9$. The purity and recovery rate of phosvitin at the end of the separation process were approximately 78% and 56%, respectively. The separated phosvitin was confirmed to have ferrous and ferric iron binding ability. The advantages of this new method compared with the traditional methods include no organic solvents and high-priced equipment are needed for the separation. Also, this method is more environment and consumer friendly than that of the traditional methods.

Carnosine, anserine, creatine, and inosine 5′-monophosphate contents in breast and thigh meats from 5 lines of Korean native chicken

Jung, Samooel,Bae, Young Sik,Kim, Hyun Joo,Jayasena, Dinesh D.,Lee, Jun Heon,Park, Hee Bok,Heo, Kang Nyung,Jo, Cheorun Poultry Science Association 2013 Poultry science Vol.92 No.12

<P>The aim of this study was to examine the effect of chicken line on the contents of endogenous compounds, including carnosine, anserine, creatine, and inosine 5′-monophosphate (IMP), in breast and thigh meats from 5 lines of Korean native chicken for the development of high-quality meat breeds. Additionally, the effects of sex (male or female) and meat type (breast or thigh meat) were examined. In total, 595 F<SUB>1</SUB> progeny [black: 90 (male: 45, female: 45); gray-brown: 110 (male: 52, female: 58); red-brown: 136 (male: 68, female: 68); white: 126 (male: 63, female: 63); and yellow-brown: 133 (male: 62, female: 71)] from 70 full-sib families were used. The male chicken from the red-brown line and the female chicken from the black line showed the highest BW among the 5 lines. Carnosine content was higher in female chicken and breast meat than in male chicken and thigh meat, respectively. Breast meat contained higher anserine content compared with thigh meat. The sex effect on anserine was not consistent between breast and thigh meat. Creatine content was not consistently influenced by sex between breast and thigh meat, and no meat type effect was observed. The IMP contents were higher in female chicken and breast meat compared with male chicken and thigh meat, respectively. In addition, we clearly observed line effects by the comparison of the contents of carnosine, anserine, creatine, and IMP for each meat type according to each sex. These data are useful for selection and development of high-quality, meat-type chicken breeds.</P>

Instrumental Methods for Differentiation of Frozen-thawed from Fresh Broiler Breast Fillets

Jung, Samooel,Lee, Jae-Cheong,Jung, Yeon-Kuk,Kim, Min-Kyu,Son, Hwa-Young,Jo, Cheo-Run Korean Society for Food Science of Animal Resource 2011 한국축산식품학회지 Vol.31 No.1

To differentiate between frozen-thawed and fresh broiler breast fillets, different methods such as optical microscopy and measurement of drip loss, pH, torrymeter and K-value were performed. A total of 10 samples of fresh and frozen-thawed breast fillets were stored in a refrigerator ($4^{\circ}C$) for 5 d. Optical microscopy of the frozen-thawed breast fillets found structural changes caused by ice crystals, which may have significantly increased drip loss compared to fresh breast fillet. The pH and K-value could not be distinguished between the two breast fillets during storage. However, the torrymeter values of the fresh and frozen-thawed breast fillets were significantly different (p<0.05). The results indicate that both optical microscopy and torrymeter measurement can be effective methods for differentiating between fresh and frozen-thawed breast fillets. However, optical microscopy may be difficult to implement in the marketplace since it requires much time and effort. Thus, the determination of the torrymeter value is the easiest and most rapid instrumental method among those tested for the differentiation of frozen-thawed chicken breast fillet from fresh one.

Meat Quality Traits of Longissimus dorsi Muscle from Carcasses of Hanwoo Steers at Different Yield Grades

Jung, Samooel,Nam, Ki Chang,Lee, Kyung Haeng,Kim, Jong Joo,Jo, Cheorun Korean Society for Food Science of Animal Resource 2013 한국축산식품학회지 Vol.33 No.3

The strategy for increasing the palatability of Hanwoo beef through fattening could lead to a decline in yield grade. The aim of this study was to examine the meat quality traits of Longissimus dorsi (LD) muscle from carcasses of Hanwoo steers at different yield grades. A total of 246 Hanwoo steers was divided into the following yield grades: A (n=77), B (n=76) and C (n=93). Meat quality traits, including proximate composition, cholesterol content, nucleotide content, dipeptide content, creatine and creatinine, free amino acid content, fatty acid composition, instrumental meat color, pH, water holding capacity, drip loss, cooking loss, and sensory qualities of the LD muscle from the 3 yield grades of Hanwoo carcasses were measured. The decline in yield grade from A to C resulted in an increase in crude fat and cholesterol content as well as a decrease in inosine 5'-monophosphate and aspartic acid in the LD muscle (p<0.05). In terms of fatty acid composition, the LD muscle from yield grade A had higher SFA and PUFA and lower MUFA content than that from yield grade C (p<0.05). However, the ratio of PUFA/SFA and n-6/n-3 did not differ among LD muscles from the 3 yield grades. There were no significant differences among other meat quality traits in relation to the yield grade. In conclusion, we suggest that the changes of substances related with health and flavor can be considered in order to obtain better quality Hanwoo beef.

Comparison of pH, Water Holding Capacity and Color among Meats from Korean Native Chickens

Jung, Samooel,Kim, Hyun Joo,Lee, Hyun Jung,Seo, Dong Won,Lee, Jun Heon,Park, Hee Bok,Jo, Cheorun,Nam, Ki Chang The Korean Society of Poultry Science 2015 韓國家禽學會誌 Vol.42 No.2

재래닭고기는 broiler 닭고기와 비교하여 단백질 함량은 높고, 지방 함량은 낮을 뿐만 아니라, 독특한 풍미 및 조직 감으로 인해 고품질 식육자원으로 여겨지고 있다. 게다가 최근 고유 유전자원 확보 및 유전자원의 다양성이 요구되고 있고, 고품질 식육에 대한 소비자의 요구가 증가함에 따라 재래닭을 이용한 새로운 고급 육질형 종계의 생산이 시도되고 있다. 따라서 본 연구는 깃털색에 따라 흑색, 회갈색, 적갈색, 백색 및 황갈색으로 분류되어 있는 한국 재래닭 5계통 닭고기의 품질 특성을 측정 비교하여 고급 육질형 종계 생산을 위한 선발 및 개량 육종 계획에 필요한 정보를 제공하고자 수행되었다. 본 연구 수행을 위해 한국 재래닭 5계통의 총 595 $F_1$ 개체를 20주령에 도계하였으며, 닭고기 품질 특성으로써 가슴육과 다리육의 도계 후 15분 pH, 최종 pH, 보수력 및 육색을 측정하여 5계통 간 차이를 비교하였고, 성별에 따른 차이 또한 비교하였다. 본 연구의 결과, 가슴육과 다리육의 도계 후 15분 pH는 계통 및 성별 간에 유의적인 차이가 있는 것으로 나타났다(P<0.05). 하지만 가슴육과 다리육의 최종 pH 및 보수력 측정 결과, 다리육에서 계통 간에 최종 pH가 차이가 있었던 것을 제외하고는 계통 및 성별 간에 유의적인 차이가 없는 것으로 나타났다(P>0.05). 육색 비교에서는 가슴육 $L^*$ 값을 제외하고, 가슴육과 다리육의 육색이 계통 및 성별 간에 유의적인 차이가 있는 것으로 확인되었다(P<0.05). 측정한 품질 특성 간 상관계수 측정 결과, 최종 pH가 $L^*$ 값과 부의 상관관계를, 그리고 $a^*$ 값과 정의 상관관계를 가슴육과 다리육 모두에서 일괄되게 보임이 확인되었다(P<0.05). 하지만 다른 품질 특성 간 상관관계는 가슴육과 다리육에서 일치하지 않았다. 따라서 본 연구의 결과, 계통간 도계 후 15분 pH 및 최종 pH 차이를 고려하였을 때 고급육질형 종계 생산을 위한 후보 계통으로서 수컷에서는 백색계통이 암컷에서는 회갈색 및 백색 계통이 이용될 수 있을 것으로 사료된다. 하지만 추후 연구를 통해 재래닭고기의 도계 후 15분 pH, 최종 pH, 보수력 및 육색의 유전력 분석이 필요할 것으로 생각된다. This study investigated the initial pH measured at 15 min post-mortem, ultimate pH, water holding capacity (WHC), and color of meats obtained from five lines of Korean native chicken (KNC) for the development of breed for high-quality meat. In addition, the effect of sex was examined. In total, 595 $F_1$ progeny (Black [B], Grey-Brown [G], Red-Brown [R], White [W] and Yellow-Brown [Y]) from 70 full-sib families were used. Chickens were slaughtered at 20 wk of age and the measurement traits of all breast and thigh meats from 595 chickens were analyzed. The initial pH at 15 min post-slaughter of the breast and thigh meats was affected by the line and sex of Korean native chicken (P<0.05). However, there was no line and sex effect on ultimate pH and WHC of the breast and thigh meat except that the ultimate pH of thigh meat had line effect. Except for the $L^*$ value of breast meat, the meat color was significantly affected by line and sex (P<0.05). The ultimate pH showed consistently negative correlation with the $L^*$ value and positive correlation with the $a^*$ value in breast and thigh meats. Based on the results, we concluded that the line W in male chickens and the line G and W in female chickens may be good candidates for the selection to develop breed for high-quality meat because these lines showed property of high initial pH or/and ultimate pH.

Comparison of Quality Traits of Thigh Meat from Korean Native Chickens and Broilers

Jung, Yeon-Kuk,Jeon, Hee-Jun,Jung, Samooel,Choe, Jun-Ho,Lee, Jun-Heon,Heo, Kang-Nyeong,Kang, Bo-Seok,Jo, Cheo-Run Korean Society for Food Science of Animal Resource 2011 한국축산식품학회지 Vol.31 No.5

The quality attributes of thigh meat from a certified meat-type commercial Korean native chicken (WoorimatdagTM, WM) and a commercial broiler (Ross, CB) raised under the same environmental conditions, were compared. One-d-old, mixedsex WM (200), and 200 broilers (Ross, CB) each were randomly assigned to floor pens (20 chickens per pen). The production stages (I, II, and III) were selected based on similar live weight. The crude fat contents of WM thigh meat were lower than those of CB. WM thigh meat contained higher stearic and arachidonic acid contents but lower palmitoleic and oleic acid contents compared to those of CB. The thigh meat color CIE $L^*$- and CIE $b^*$-values of WM were lower, but inosine-5'-monophosphate content was higher in WM than CB in whole production stages. WM thigh meat showed higher collagen content, hardness, springiness, gumminess, and chewiness than CB. In sensory evaluation, odor, taste, and overall acceptance were higher while color was lower in WM. Based on these results, it can be concluded that even if commercial broilers are raised under the same environmental conditions as WM, the unique quality attributes of WM thigh meat are distinctively unique.