Consumer Acceptability of Intramuscular Fat

Damian Frank,주선태,Robyn Warner 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.6

Fat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly because of health concerns. Generations of consumers, especially in the English-speaking world, have been convinced by health authorities that animal fat, particularly saturated or solid fat, should be reduced or avoided to maintain a healthy diet. Decades of negative messages regarding animal fats has resulted in general avoidance of fatty cuts of meat. Paradoxically, low fat or lean meat tends to have poor eating quality and flavor and low consumer acceptability. The failure of low-fat high-carbohydrate diets to curb “globesity” has prompted many experts to re-evaluate of the place of fat in human diets, including animal fat. Attitudes towards fat vary dramatically between and within cultures. Previous generations of humans sought out fatty cuts of meat for their superior sensory properties. Many consumers in East and Southeast Asia have traditionally valued more fatty meat cuts. As nutritional messages around dietary fat change, there is evidence that attitudes towards animal fat are changing and many consumers are rediscovering and embracing fattier cuts of meat, including marbled beef. The present work provides a short overview of the unique sensory characteristics of marbled beef and changing consumer preferences for fat in meat in general.

Consumer Acceptability of Intramuscular Fat

Frank, Damian,Joo, Seon-Tea,Warner, Robyn Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.6

Fat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly because of health concerns. Generations of consumers, especially in the English-speaking world, have been convinced by health authorities that animal fat, particularly saturated or solid fat, should be reduced or avoided to maintain a healthy diet. Decades of negative messages regarding animal fats has resulted in general avoidance of fatty cuts of meat. Paradoxically, low fat or lean meat tends to have poor eating quality and flavor and low consumer acceptability. The failure of low-fat high-carbohydrate diets to curb "globesity" has prompted many experts to re-evaluate of the place of fat in human diets, including animal fat. Attitudes towards fat vary dramatically between and within cultures. Previous generations of humans sought out fatty cuts of meat for their superior sensory properties. Many consumers in East and Southeast Asia have traditionally valued more fatty meat cuts. As nutritional messages around dietary fat change, there is evidence that attitudes towards animal fat are changing and many consumers are rediscovering and embracing fattier cuts of meat, including marbled beef. The present work provides a short overview of the unique sensory characteristics of marbled beef and changing consumer preferences for fat in meat in general.

동물성 지방종류에 따른 닭 가슴살 유화형 소시지 품질 특성

문효석,김학연,천지연 한국식품영양과학회 2019 한국식품영양과학회지 Vol.48 No.4

Pork and beef fat are normally used to manufacture typical emulsified sausages; however, they have high saturated fatty acid compositions. Generally, saturated fatty acids cause an increase in blood cholesterol concentration and cardiovascular disease. In this study, the horse fat sausage was prepared because horse fat has a higher unsaturated fatty acid composition than pork or beef fat. The quality of emulsified sausages of chicken meat by adding different types of animal fat was compared. The main ingredients were chicken breast, water, and three different animal fats (horse fat, beef fat, pork fat) while the minor ingredients were nitrite pickling salt (1.5%), potato starch (0.3%), and spices (0.2%). The moisture content of horse fat sausage was the highest 66.91% (P<0.05) while the cooking loss of sausage was 15.71% (P>0.05) and there was no significant difference among samples. There was no significant difference in emulsion stability as well (P>0.05). Malonaldehyde of horse fat sausage was the lowest (0.34 mg/kg) among animal fat sausages (P<0.05) while the volatile base nitrogen content of all sausages was around 15 mg (P>0.05). Overall, the results indicated horse fat was an appropriate ingredient for meat processing with sufficient physicochemical quality of an emulsified sausage. 본 연구에서는 지방산 조성이 서로 다른 동물성 지방의 종류에 따라 닭고기 유화형 소시지의 품질 차이를 관찰하였다. 수분 함량은 마지를 첨가한 소시지가 66.91±0.96%로 유의적으로 높게 나타났다(P<0.05). 가열 전 pH는 5.74~5.99이며, 마지 첨가 소시지는 5.74로 돈지 첨가 소시지 5.99 보다 유의적으로 낮은 pH를 나타냈다(P<0.05). 가열 후 pH는 6.07~6.18로 증가하였으나, 처리구 간의 유의적 차이는 나타나지 않았다(P>0.05). 가열감량은 모든 처리구에서 유의적 차이를 나타내지 않았으나(P>0.05), 미세한 차이를 보였다. 유화 안정성 또한 모든 처리구에서 유의적 차이를 나타내지 않았으나(P>0.05), 수분 분리는 미세한 차이를 나타내는 것으로 관찰되었다. 보수력은 마지가 36.68±0.56%로 마지를 첨가한 소시지가 우지, 돈지를 첨가한 소시지보다 높은 값을 나타내었다(P<0.05). 색도는 가열 전 마지 첨가 소시지가 L*값 66.34±1.00, a*값 1.88±0.30으로 유의적으로 가장 낮은 값을 나타내었으며(P<0.05), b*값이 3.46± 0.05로 유의적으로 높게 나타났다(P<0.05). 가열 후 마지 첨가 소시지의 L*값이 72.78±0.17, b*값이 2.08±0.35로 유의적으로 높게 나타났다(P<0.05). 지방 산패도는 마지 0.34±0.01 mgMDA/kg, 우지 0.39±0.01 mgMDA/kg, 돈지 0.79±0.01 mgMDA/kg으로 측정되어 돈지를 첨가한 소시지가 가장 높은 지방 산패도를 나타내었다. 휘발성 염기 질소 함량은 마지 15.39±1.31 mg%, 우지 15.10±1.46 mg %, 돈지 15.43±1.73 mg%로 측정되어, 모든 처리구에서 유의적 차이가 나타나지 않았다(P>0.05). 따라서 본 연구에서 제조한 마지 첨가 유화형 닭 가슴살 소시지는 우수한 보수력, 낮은 지방 산패도를 지녔으며, 대부분의 육가공품에 사용되는 돈지 첨가 소시지와 품질 면에서 큰 차이가 없는 것으로 관찰되었다. 즉 마지가 육가공품을 제조하는 데 있어 품질적인 문제가 없으며, 향후 포화지방산이 저감된 건강한 유화형 소시지를 제조하는데 마지가 적합할 것으로 판단하였다.

Testing of Agricultural Tractor Engine using Animal-fats Biodiesel as Fuel

( Young Jung Kim ),( Si Young Lee ),( Jong Goo Kim ),( Dong Hyeon Kang ),( Hong Gi Choi ) 한국농업기계학회 2013 바이오시스템공학 Vol.38 No.3

Purpose: Performances of a tractor diesel engine fueled by three different animal fats biodiesels were evaluated comparing with light oil tractor in terms of power, fuel consumption rate, exhaust gases, particulate matter amount and field work capacity. Methods: Animal fats based on pig biodiesel were manufactured manually and tested for its engine performance in the tractor diesel engine and fuel adoptability in the field works. Four different fuels, three different content of biodiesel (BD20, BD50, BD100) and light oil, were prepared and tested in the four strokes diesel engine. Power output, fuel consumption rate and exhaust gases of the four fuels in the diesel engine were compared and discussed. Results: Power output of light oil engine was the greatest showing 5.3% difference between light oil and BD100, but 0.37% better power than BD20 engine power. Less exhaust gases of CO2, CO, NOx and THC were produced from animal fats biodiesel than light oil, which confirmed that biodiesel is environmental friendly fuel. For fuel adoptability in the tractor, biodiesel engine tractor showed its fuel competitiveness comparing with light oil for tractor works in the faddy field. Conclusions: With four different fuel types of animal-fats biodiesel, performances of a four cylinder diesel engine for tractor were evaluated in terms of power, exhaust gases, particulate matters (PM) and field work capacity. No significant differences observed in the engine performances including power output and exhaust gases emission rate. No significant power difference observed between the various fuels including light oil on the engine running, however, amounts of noxious exhaust gases including CO2 and NOx decreased as biodiesel content increased in the fuels. Field performances of animal-fats biodiesel tractor were investigated by conducting plowing and rotary operation in the field. Tilling and rotary performance of light oil tractor and BD20 tractor in the field were compared, in which about 10% travelling speed difference on both operations were monitored that showed light oil tractor was superior to BD20 tractor by 10%. Animal-fats can be an alternative fuel source replacing light oil for agricultural machinery and an environmental friendly fuel to nature.

Testing of Agricultural Tractor Engine using Animal-fats Biodiesel as Fuel

Kim, Youngjung,Lee, Siyoung,Kim, Jonggoo,Kang, Donghyeon,Choi, Honggi Korean Society for Agricultural Machinery 2013 바이오시스템공학 Vol.38 No.3

Purpose: Performances of a tractor diesel engine fueled by three different animal fats biodiesels were evaluated comparing with light oil tractor in terms of power, fuel consumption rate, exhaust gases, particulate matter amount and field work capacity. Methods: Animal fats based on pig biodiesel were manufactured manually and tested for its engine performance in the tractor diesel engine and fuel adoptability in the field works. Four different fuels, three different content of biodiesel (BD20, BD50, BD100) and light oil, were prepared and tested in the four strokes diesel engine. Power output, fuel consumption rate and exhaust gases of the four fuels in the diesel engine were compared and discussed. Results: Power output of light oil engine was the greatest showing 5.3% difference between light oil and BD100, but 0.37% better power than BD20 engine power. Less exhaust gases of $CO_2$, CO, $NO_X$ and THC were produced from animal fats biodiesel than light oil, which confirmed that biodiesel is environmental friendly fuel. For fuel adoptability in the tractor, biodiesel engine tractor showed its fuel competitiveness comparing with light oil for tractor works in the faddy field. Conclusions: With four different fuel types of animal-fats biodiesel, performances of a four cylinder diesel engine for tractor were evaluated in terms of power, exhaust gases, particulate matters (PM) and field work capacity. No significant differences observed in the engine performances including power output and exhaust gases emission rate. No significant power difference observed between the various fuels including light oil on the engine running, however, amounts of noxious exhaust gases including $CO_2$ and $NO_X$ decreased as biodiesel content increased in the fuels. Field performances of animal-fats biodiesel tractor were investigated by conducting plowing and rotary operation in the field. Tilling and rotary performance of light oil tractor and BD20 tractor in the field were compared, in which about 10% travelling speed difference on both operations were monitored that showed light oil tractor was superior to BD20 tractor by 10%. Animal-fats can be an alternative fuel source replacing light oil for agricultural machinery and an environmental friendly fuel to nature.

Testing of Agricultural Tractor Engine using Animal-fats Biodiesel as Fuel

김영중,이시영,김종구,강동현,최홍기 한국농업기계학회 2013 바이오시스템공학 Vol.38 No.3

Purpose: Performances of a tractor diesel engine fueled by three different animal fats biodiesels were evaluated comparingwith light oil tractor in terms of power, fuel consumption rate, exhaust gases, particulate matter amount and field workcapacity. Methods: Animal fats based on pig biodiesel were manufactured manually and tested for its engine performance inthe tractor diesel engine and fuel adoptability in the field works. Four different fuels, three different content of biodiesel(BD20, BD50, BD100) and light oil, were prepared and tested in the four strokes diesel engine. Power output, fuelconsumption rate and exhaust gases of the four fuels in the diesel engine were compared and discussed. Results: Poweroutput of light oil engine was the greatest showing 5.3% difference between light oil and BD100, but 0.37% better powerthan BD20 engine power. Less exhaust gases of CO2, CO, NOX and THC were produced from animal fats biodiesel than lightoil, which confirmed that biodiesel is environmental friendly fuel. For fuel adoptability in the tractor, biodiesel enginetractor showed its fuel competitiveness comparing with light oil for tractor works in the faddy field. Conclusions: With fourdifferent fuel types of animal-fats biodiesel, performances of a four cylinder diesel engine for tractor were evaluated interms of power, exhaust gases, particulate matters (PM) and field work capacity. No significant differences observed in theengine performances including power output and exhaust gases emission rate. No significant power difference observedbetween the various fuels including light oil on the engine running, however, amounts of noxious exhaust gases includingCO2 and NOX decreased as biodiesel content increased in the fuels. Field performances of animal-fats biodiesel tractor wereinvestigated by conducting plowing and rotary operation in the field. Tilling and rotary performance of light oil tractor andBD20 tractor in the field were compared, in which about 10% travelling speed difference on both operations weremonitored that showed light oil tractor was superior to BD20 tractor by 10%. Animal-fats can be an alternative fuel sourcereplacing light oil for agricultural machinery and an environmental friendly fuel to nature.

Quantitative analysis of lard in animal fat mixture using visible Raman spectroscopy

Lee, Ju-Yong,Park, Jin-Ho,Mun, Hyoyoung,Shim, Won-Bo,Lim, Sang-Hyun,Kim, Min-Gon Elsevier 2018 Food chemistry Vol.254 No.-

<P><B>Abstract</B></P> <P>Food adulteration is a serious issue that requires verification and strict management due to healthcare, morality, and social value problems. In the context of fat, food manufacturers blend lard with vegetable oils or animal fats for convenience and gaining economic benefits. Thus, we herein report the classification of 4 animal fats, e.g., beef tallow, pork lard, chicken fat, duck oil, using Raman spectroscopy combined with simple calculation of intensity ratios of Raman signal at vibrational modes corresponding to unsaturated fatty acids and total fatty acids. Various calculated values of the species were compared to find a feature that is able to classify each fats using Raman peak ratio. As a result, we suggested “Oil gauge (OG)” as a standard feature for classification of the fats in Raman analysis field. Furthermore, a quantification of the lard in other fat was accomplished with good linear correlation using the OG values.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Representative peaks of visible Raman spectra for 4 animal fats were investigated. </LI> <LI> Peak ratios were manipulated to find the most efficient feature for classification. </LI> <LI> “Oil gauge (OG)” was suggested as a value for classifying animal fats. </LI> <LI> Quantification of lard in animal fat mixture was successfully performed using OG. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>

Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties

Oh, Imkyung,Lee, JaeHwan,Lee, Hyeon Gyu,Lee, Suyong Elsevier 2019 Food Research International Vol.122 No.-

<P><B>Abstract</B></P> <P>Canola oil was successfully structured with foam-structured hydroxypropyl methylcellulose (HPMC) into solid-like oleogels, and the feasibility of the HPMC oleogels as a replacement for animal fat (beef tallow) was evaluated to reduce the level of saturated fat in meat patties. The textural properties (firmness and work of shear) of HPMC oleogels were higher than those of beef tallow and had a tendency to increase with increasing levels of HPMC in the oleogels. HPMC oleogels behaved rheologically like an elastic gel and also exhibited temperature-independent solid fat contents. They exhibited greater resistance against oxidation than the canola oil under the accelerated storage condition. When the beef tallow in the formulation of meat patties was replaced with HPMC oleogels at 50% and 100%, the cooking loss of the patties was significantly reduced, and their texture became much softer. Furthermore, the sensory evaluation indicated that the highest overall acceptability was attained at the 50% replacement level. The replacement of beef tallow with HPMC oleogels was significantly effective in reducing the ratio of saturated to unsaturated fat from 0.73 to 0.18, consequently producing meat patties with nutritional superiority.</P> <P><B>Highlights</B></P> <P> <UL> <LI> HPMC oleogel was used as an animal fat replacer for saturated fat-reduced meat patty. </LI> <LI> Oleogel with a firmer texture had more gel-like behavior and oxidative stability. </LI> <LI> Use of oleogel for animal fat produced patties with lower cooking loss/softer texture. </LI> <LI> The highest sensory acceptability was obtained at the 50% replacement level. </LI> <LI> Animal fat replacement with HPMC oleogel reduced saturated fat level from 42% to 15%. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>

식물성유 유화물로 대체한 저지방 돈육 패티의 품질 특성

최영준(Young-Joon Choi),이시형(Si-Hyung Lee),이경숙(Kyoung-Sook Lee),최강원(Gang-Won Choi),이경수(Kyung-Soo Lee),정인철(In-Chul Jung),심동욱(Dong-Wook Shim) 한국생명과학회 2019 생명과학회지 Vol.29 No.12

본 연구는 동물성 지방 대체제로서 식물성유 유화물인 올리브유(OPP), 대두유(SPP) 및 카놀라유(CPP) 유화물을 첨가한 돈육 패티의 품질 특성을 조사하였다. OPP, SPP 및 CPP의 수분 함량이 CON보다 높고, 지방 함량은 낮았다. OPP, SPP 및 CPP는 CON보다 보수력, 수율, 수분 보유율, 지방 보유율이 높았으며, 직경 감소율과 수축율은 낮았다. 가열 전후의 돈육 패티의 백색도와 적색도는 CON이 OPP, SPP 및 CPP보다 높고, 가열 전 돈육 패티의 황색도는 OPP가 가장 높았다. 돈육 패티의 포화지방산은 palmitic acid가 가장 많이 함유되어 있었다. 불포화지방산은 CON (42.84%), OPP (65.41%), CPP (48.63%)의 경우 oleic acid가 가장 많았으며, SPP는 linoleic acid(41.17%)가 가장 많이 함유되어 있었다. 돈육 패티의 불포화지방산 함량은 식물성유 유화물의 대체로 증가하였다. 경도, 응집성 및 저작성은 시료들 사이에 차이가 없었으며, 탄력성은 CON보다 OPP, SPP 및 CPP가 높았다. 맛, 풍미, 전체적인 기호도는 OPP 및 CPP가 CON 및 SPP보다 높게 나타났다. 따라서 식물성유를 겔화시켜 동물성지방을 대체하면 이화학적·관능적 특성이 향상되고 지방산 조성이 개선되어 소비자들이 요구하는 건강에 유익한 저지방 육제품의 제조가 가능하다. This study investigated the effect of plant oil emulsion as a replacement for animal fat on the quality characteristics of low-fat pork patties. Pork patties were manufactured using a pork fat control (CON) and olive (OPP), soybean (SPP), and canola (CPP) oil emulsions. Replacing animal fat with the plant oil emulsions increased the moisture content and decreased the fat content of the patties as compared to those with pork fat. The water holding capacity and cooking yield, and the moisture and fat retention of the patties were significantly increased, and the diameter reduction and shrinkage ratio decreased with the plant oil replacements. The color parameters of the samples were affected by the addition of the plant oil emulsions, and higher L<SUP>*</SUP> and a<SUP>*</SUP> values were observed in CON. The b* value of the raw pork patty was highest in OPP, and palmitic acid was the most abundant saturated fatty acid. In terms of unsaturated fatty acids, oleic acid was highest in CON, OPP, and CPP, and linoleic acid was highest in SPP. Hardness, cohesion, and chewiness were no different among the samples, although higher springiness was observed in the pork patties with added plant oil emulsions. The taste, flavor, and palatability of the OPP and CPP patties were higher than in the CON and SPP groups. Fat replacement with plant oil emulsion therefore had a positive effect on the quality characteristics of the pork patties, and due to reduced saturated fatty acids, the end-product provides the healthy low-fat option desired by consumers.

감압추출마유(horse fat) 및 시판 돈지와 우지의 이화학적 특성 비교

박윤형(Youn Hyung Park),조만재(Man Jae Cho),김현정(Hyun Jung Kim) 한국식품과학회 2019 한국식품과학회지 Vol.51 No.1

본 연구에서는 제주말과 한라말로부터 추출한 마유와 시중에서 판매되는 동물성 유지인 돈지와 우지의 물리화학적 성질을 조사하였다. 색도 차이를 나타내는 ΔE값은 동물성 유지 간에 유의적인 차이를 나타나지 않았으며, 물리적 성상 차이로 인해 25℃에서 측정된 L값이 60℃에 비해 감소되었다. 제주마유와 한라마유의 산가는 돈지와 우지에 비하여 높게 측정되었지만, 과산화물가, p-아니시딘가 및 총 산화가는 낮게 측정되었다. 모든 시료에서 미량의 γ-tocopherol이 검출되었으나, 오직 제주마유와 한라마유에서 14.7와 21.4 mg/kg의 α-tocopherol이 검출되었다. 마유의 주요 지방산으로 palmitic acid (C<SUB>16:0</SUB>), oleic acid (C<SUB>18:1</SUB>), linoleic acid (C<SUB>18:2</SUB>)가 분석되었고, palmitoleic acid (C<SUB>16:1</SUB>)의 함량은 7.36과 5.22%로 돈지와 우지에 비하여 2-3배 높게 함유한 것으로 나타났다. 제주마유와 한라마유는 흡열곡선 및 발열곡선에서 두 개의 피크가 발견되었으며, 상대적으로 돈지와 우지의 피크보다 낮은 온도에서 발견되었는데 이는 우지보다 높은 함량의 불포화지방산의 조성 비율, 돈지보다 적은 함량의 stearic acid (C<SUB>18:0</SUB>)에 의한 것으로 보여진다. 따라서 본 연구 결과는 최근 산업적으로 활용도가 높아지고 있는 제주마유와 한라마유의 물리화학적 성질에 대한 기초 자료로 제공되어 향후 연구 수행에 도움을 줄 수 있을 것으로 판단된다. Horse fat was vacuum-extracted from fatty tissues of Jeju and Halla horse meat and their physicochemical properties were compared to those of commercial lard and beef-tallow. For color, ΔE was found to be decreased when crystallized. Although acid values of horse fat were higher than those of lard and beef-tallow, p-anisidine and totox values were lower. The iodine value of beef-tallow was the lowest (44.61), and those of horse fat and lard were similar (57.53-57.74). Only horse fat contained α-tocopherol. The contents of γ-tocopherol in Jeju and Halla horse fat, lard, and beeftallow were 7.08, 4.57, 2.13, and 1.91 mg/kg, respectively. Palmitoleic acid (C<SUB>16:1</SUB>) was found in horse fat. Melting and crystallization curves of horse fat displayed two endothermic and exothermic peaks which were differentiated from lard and beef-tallow. These results indicated that horse fat demonstrates different physicochemical properties compared to lard and beef-tallow, when applied to various types of lipid products.