A005

ATTRIBUTES IMPORTANT FOR THE EATING QUALITY OF BEEF AND LAMB LOIN

Linda J. Farmer1,2*, Octavio O. Oltra1,2, Bruce W. Moss1,2, Alan W. Gordon1, and Jonathon Birnie3

1Agri-Food and Biosciences Institute, Newforge Lane, Belfast BT9 5PX, UK 2Queen’s University Belfast, University Road, Belfast BT7 1NN, UK 3Dunbia, Granville Industrial Estate, Dungannon BT70 1NJ, UK *Corresponding author (phone: +44-28-9025-5342; fax: +44-28 9025-5002; e-mail: [email protected])

Abstract—This study aims to identify which sensory attributes are most important to consumers and how these relate to instrumental quality measurements. A combination of sensory profiling and consumer assessment techniques were used to analyse beef and lamb with a wide range of eating qualities. Warner Bratzler Shear Force, sarcomere length, reducing sugars, nucleotides, and fatty acids were also determined. External preference mapping was used to relate these parameters. The results for beef and lamb were similar with consumers preferring tender meat with a sweet flavour and disliking rubbery or chewy meat with a sour or bitter flavour or aftertaste. Fat content had no consistent impact on the consumer scores. As expected, WBSF correlated well with attributes associated with toughness. Of particular interest is the apparent relationship for both species meats of six-carbon reducing sugars and AMP with desirable flavour qualities and n-6 fatty acids with undesirable qualities. Further research is ongoing to determine the nature of these relationships.

Index Terms — beef, lamb, sensory, consumer

A006

INFLUENCE OF CRISIS ON CONSUMER BEHAVIOR OF RUSSIANS AND THE POLICY OF MEAT PROCESSING PLANTS WITH REGARDS TO THEIR PRODUCTS

Linda A. Lisitsyn, A. N. Zakharov, and M. H. Ishakov

The V.M.Gorbatov All-Russian meat research institute of Rosselkhozacademi *Corresponding author (e-mail: [email protected])

Abstract—The investigations about the influence of crisis on consumer behavior of Russians were carried out. According to the results of the survey, the analysis of buying behavior of a part of economically active population under crisis conditions was performed. In the investigations the changes of consumer behavior of respondents, associated with crisis, were analyzed together with the main strategies of buying behavior: reduction of expenses, changes in the structure of purchases, etc. According to the results of the survey, 6% of respondents indicated that the current crisis didn’t concern them at all. The share of those who are not confident under crisis conditions for the past period was 51%. The share of those who had difficulties to estimate their financial standing and prospects was 4% of the total quantity of the surveyed. 43% of respondents feel confident despite the crisis. For 80% of respondents, the current crisis has brought the highest losses to their revenues. The share of respondents who consider that crisis in the first place threatens their employment has risen to 61%.

56th International Congress of Meat Science and Technology 59

ABSTRACTS SESSION B : MEAT AND HEALTH

B001

ALPHA-LINOLENIC ACID (ALA) AND ITS LONGER CHAIN OMEGA-3 DERIVATIVES (EPA, DPA & DHA) IN MEAT FROM LAMBS REARED UNDER EXTENSIVE GRAZING ACROSS SEVERAL LOCATIONS OF AUSTRALIA

Eric N. Ponnampalam1*, David L. Hopkins2, Kym L. Butler1, Soressa M. Kitessa3, Janelle Hocking-Edwards4, Robin H. Jacob5, and David W. Pethick6

1Future Farming Systems Research, Department of Primary Industries, Werribee, Vic. 3030, Australia 2Industry & Investment NSW (Primary Industries), Centre for Sheep Meat Development, PO Box 129, Cowra NSW 2794, Australia 3CSIRO Livestock Industries, Private Bag 5, Wembley, WA 6913, Australia 4SARDI Livestock Systems, Struan Research Centre, Naracoorte SA 5271 Australia 5Department of Agriculture and Food, 3 Baron-Hay Court, South Perth WA 6151, Australia 6Division of Vet and Biomedical Science, Murdoch University, WA 6150, Australia *Corresponding author (phone: +61-3-9742-8641; fax: +61-3-9742-0400; e-mail: [email protected])

Abstract—Within the Australian Sheep Industry CRC Information Nucleus flock, lamb progeny were produced at seven sites across Australia in 2007. Ninety four sires of Merino, maternal and terminal types were joined to 4500 Merino and crossbred (Border Leicester х Merino) ewes. The present study discusses the preliminary results on long chain polyunsaturated fatty acids in lamb meat particularly the parent (18:3n-3) and its longer chain derivative omega-3 fatty acids (20:5n-3, 22:5n-3 & 22:6n-3) from the 2007 drop progeny. Lamb progeny at each site were raised under grazing conditions with the provision of grain supplementation during periods of low availability of quality pasture. Slaughter data were obtained from crossbred progeny of the following breed crosses: Terminal x Merino, ewes and wethers, Border Leicester x Merino wethers and Terminal x Border Leicester x Merino, ewes and wethers and also Merino wethers. Homogeneous 0.5 g samples of longissimus lumborum were used for the determination of fatty acid composition. The major sources of variation in long chain omega-3 fatty acids were between flocks (sites, p<0.001) and between kill groups (p<0.001) within flocks. The effects of sire on long chain omega-3 fatty acids level were small, but statistically significant (p<0.001). In general the provision of feedlot or grain diets at greater amounts prior to slaughter, during periods of low availability of quality pasture further reduced the levels of the parent and its longer chain omega-3 fatty acid derivatives. Overall, the results for eicosapentaenoic acid (EPA, 20:5n-3) plus docosahexaenoic acid (DHA, 22:6n-3) indicate that Australian lamb can be classified as a source of omega-3 fats (32 mg/135 g serve) for those who consume lamb in their regular diet. These are the first national data showing a snap shot of the omega-3 content of lamb covering sire lines, genotypes and major production systems in Australia.

Index Terms — lamb, environment, feed, genotype, omega-3 polyunsaturated fatty acids

56th International Congress of Meat Science and Technology 61 B002

ANTIOXIDANT EFFECT OF WINE RESIDUES ON LIPID OXIDATION AND COLOUR OF FROZEN STORED CHICKEN MEAT

Carmen J. Contreras-Castillo1*, Miriam M. Selani1, Viviane G. Packer1, Tamara Z. Silva1, and Gerson B. Mourao2

1Departamento de Agroindustria, Alimentos e Nutricao, Escola Superior de Agricultura “Luiz de Queiroz”, Universidade de Sao Paulo, Av. Padua Dias, 11, 13418-900, Piracicaba, SP, Brazil 2Departamento de Zootecnia, Escola Superior de Agricultura “Luiz de Queiroz”, Universidade de Sao Paulo, Av. Padua Dias, 11, 13418-900, Piracicaba, SP, Brazil *Corresponding author (phone: +55-19-3429-4150; fax: +55-19-3429-4288; e-mail: [email protected])

Abstract—Chicken meat has desirable nutritional features such as low lipid content and relatively high concentration of unsaturated fatty acids. However, the high instauration level accelerates lipid oxidation, which affects flavour, odour, colour, and texture of foods. Due to the possible toxicity of synthetic antioxidants, the use of natural antioxidants represents an alternative in the prevention of lipid oxidation. The aim of this study was to evaluate the effect of Isabel (IGE) and Niagara (NGE) grape seed and peel extracts on lipid oxidation, instrumental colour, pH and sensory properties of raw and cooked processed chicken meat stored at -18°C for 9 months. The pH of raw and cooked samples was not affected by the addition of grape extracts. IGE and NGE were effective in inhibiting the lipid oxidation of raw and cooked chicken meat, with results comparable to synthetic antioxidants. The extracts caused alterations in colour, as evidenced by the instrumental (darkening and lower intensity of red and yellow colour) and sensory results of cooked samples. These findings suggest that the IGE and NGE are effective in retarding lipid oxidation and have great potential for use as natural antioxidants in chicken meat in the food industry.

Index Terms — grape seed and peel extract, lipid oxidation, natural antioxidants, processed chicken meat

B003

BIOACTIVITIES OF CRUDE PEPTIDE EXTRACTS OF HANWOO M. LONGISSIMUS

K. H. Seol1, H. J. Kim2, J. T. Hwang2, M. H. Oh1, A. Jang1, J. S. Ham1, D. H. Kim1, and M. Lee3*

1National Institute of Animal Science, Rural Development Administration, Suwon 441-706, Republic of Korea 2Korea Food Research Institute, Sungnam 463-746, Republic of Korea 3Department of Agricultural Biotechnology, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea *Corresponding author (phone: +82-2-880-4804; fax: +82-2-873-4804; e-mail: [email protected])

Abstract—This study was performed to select the most efficient enzyme for the production of bioactive peptides and to search bioactivities of crude peptide extracts produced by the injected enzymes, such as protease type XIII and thermolysin. From the enzymatic proteolysates extracted from prepared Hanwoo beef, large molecules with higher than 3,000 Da were removed by ultrafiltration. The filtrate was lyophilized and concentrated in distilled water to measure ACE inhibitory activity, antioxidative activity, and cancer cell anti-proliferation activity. The crude peptide extract E2 (extract from thermolysin injected Hanwoo beef) showed the highest ACE inhibitory activity with IC50 of 2.3 mg/ml and extracts E1 and E3 also showed higher ACE inhibitory activity (IC50 11.9 mg/ml and 21.2 mg/ml, respectively) than that of control (1,370 mg/ml) (p<0.05). Though, E2 showed significantly high antioxidative activity (7.63±0.28) than control (6.52±0.26) (p<0.05), it didn’t show strong antioxidative activities. Moreover, 400 and 800 mg/ml of E1 and E2 showed inhibition effect on the proliferations of HepG2 and HT29 cells by up to 55% (p<0.05).

Index Terms — ACE inhibitory activity, antioxidative activity, cancer cell anti-proliferation activity, Hanwoo M. longissimus

62 56th International Congress of Meat Science and Technology B004

BODY COMPOSITION CHANGES AND LIPID PROFILE IN YOUNG PEOPLE CONSUMING TERNASCO DE ARAGON OR CHICKEN

M. I. Mesana1*, A. Santaliestra-Pasias1, M. Barahona2, and L. A. Moreno1

1School of Health Science, Department of Physiotherapy and Nursing, Universidad de Zaragoza, C/.Domingo Miral s/n, 50009- Zaragoza, Spain. 2Department of Animal Production and Food Science, University of Zaragoza, Miguel Servet 177, 50013- Zaragoza, Spain *Corresponding author (phone: +34-976-400-338 ext. 301; fax: +34-976-400-340; e-mail: [email protected])

Abstract—To assess the effect of consuming Ternasco de Aragon (young lamb of Aragon, Spain) in health indicators (body composition and lipid profile) in a young population we examined changes in body composition and lipid profile in a two periods of 8 weeks, randomized, crossed and controlled trial, in which 50 young people aged 16 to 25 years followed a normocaloric diet with Ternasco de Aragon or chicken. Healthy males (n =22), aged 19.88 ±1.00 years and healthy females (n=28), aged 19.53±0.74 years (means±standard deviation) followed normocaloric diets and were randomly assigned to the Ternasco de Aragon-consumption or chicken- consumption dietary group. Body composition with anthropometric measures (weight, height, skinfolds, and circumferences) and blood lipid profiles were measured at baseline and after consuming Ternasco de Aragon and after consuming chicken. The group consuming Ternasco de Aragon showed significant reductions in triacylglycerol levels (p<0.05). Body composition (body mass index) did not change significantly in either group. These findings demonstrated that a regular consume of Ternasco de Aragon can take place into a healthy, varied and well-balanced diet, because body composition changes and improved lipid profiles are similar through Ternasco de Aragon-diet or chicken-diet.

Index Terms — adolescents, lipids, nutrition, lamb

B005

CHICKEN COLLAGEN HYDROLYSATE: VASOPROTECTIVE EFFECT AND MECHANISM OF ACTION

T. Kouguchi1*, K. Iwai1, T. Ohmori1, M. Shimizu1, M. Sato1, K. Shimizu1, Y. Takahata1, Y. Oishi1, Y. Maeyama2, and F. Morimatsu1

1Research and Development Center, Nippon Meat Packers, Inc.,3-3 Midorigahara, Tsukuba, Ibaraki, 300-2646, Japan 2Nippon Luna, Inc., 106 Kozuya, Nishikubo, Hachiman, Kyoto, 614-8183, Japan *Corresponding author (phone: +81-29-847-7814; fax: +81-29-847-7823; e-mail: [email protected])

Abstract—Chicken collagen hydrolysate is obtained by treating chicken feet with enzymes to produce an angiotensin I converting enzyme (ACE)-inhibitory peptide. Administration of this chicken collagen hydrolysate (we call it ―C-COP?) for 12 weeks at 2.9 g/day reduced brachial-ankle pulse wave velocity (baPWV) in humans. In addition, we investigated the concentrations of food derived-peptides following oral intake of C-COP. 'Blood peptides' derived from C-COP (namely Pro-Hyp, Leu-Hyp, Pro-Hyp-Gly, Phe-Hyp, Ala-Hyp, Hyp-Gly, Glu- Hyp-Gly, Ala-Hyp-Gly, and Ser-Hyp-Gly) were detected in human blood. Using these blood peptides, we analyzed the mechanism by which C-COP has a vasoprotective effect in humans. Addition of the blood peptides to human umbilical vein endothelial cells (HUVECs) upregulated endothelial nitric oxide synthase (eNOS) mRNA expression and promoted eNOS phosphorylation, thereby increasing NO production. We hypothesized that these responses occur via BK2, which is the receptor for bradykinin, a bioactive endogenous peptide. These findings suggest that C-COP is transferred to the humanbody in the form of blood peptides, which act on vascular endothelial cells to promote the production of NO, which has a vasoprotective effect.

Index Terms — chicken collagen hydrolysate, vasoprotective effect, eNOS, NO

56th International Congress of Meat Science and Technology 63 B006

COULD RESTRICTED GRAIN SUPPLEMENTATION MODIFY FATTY ACID COMPOSITION IN BEEF MEAT UNDER GRAZING CONDITIONS?

F. Montossi*, S. Luzardo, R. Cuadros, G. Brito, R. San Julian, C. Silveira, and M. del Campo

National Institute of Agricultural Research, INIA Tacuarembo, Ruta 5 Km 386, Tacuarembo, Uruguay *Corresponding author (phone: +598-63-22407; fax: +598-63-23969; e-mail: [email protected])

Abstract—Restricted grain supplementation effects on animal performance, carcass weight, meat quality and fatty acids profile were investigated on finnishing steers under grazing conditions, focused on their influences on human health. During 194 days (from June to December 2008), 24 Uruguayan Hereford steers were assigned to different treatments (T) considering herbage allowance (HA) and level of grain (ground sorghum) supplementation (G) according to the liveweight (LW) of the animals. Treatments were a combination of pastures (P) and G levels, where T1 (P at 4% HA of LW); T2 (P at 2% HA of LW+G at 0.8% of LW); T3 (P at 2 % HA of LW+G at 1.6% of LW) were applied. It was proven that increasing levels of G supplementation improved animal performance and carcass weight, having minor influences on meat quality traits (pH, meat colour, tenderness). Intramuscular fat was not affected by T. The concentrations of linolenic (18:3 n-3) followed the pattern of T1=T2>T3. In the case of linoleic acid (18:2 n-6), T2 had higher concentrations than T1 and T3. The long chain arachidonic (20:4 n-6), eicosapentaenoic-EPA (20:5 n-3) and docosapentaenoic-DPA (22:5 n-3) fatty acids were significant lower for T3 in comparison with T2. Human health recommendations for PUFA:SFA and Ω6:Ω3 ratios are over 0.45 and below 4.0, respectively. The PUFA:SFA ratio fell into the range of 0.22 to 0.36, while Ω6:Ω3 ratio was always below 0.4. However, T2 had better PUFA:SFA ratio than the rest of the treatments, while T1 produced the best Ω6:Ω3 ratio. It is highlighted the potential utilization of restricted amounts of grain supplementation G in beef finishing system under grazing conditions for increasing productivity as well as promoting healthy meat. This proposal could have productive and economical benefits for livestock farmers in extensive regions of Uruguay and for the beef industry.

Index Terms — pasture, grain, beef, meat quality, fatty acid composition

B007

EFFECT OF ADDITION OF MICROCRYSTALLINE CELLULOSE (MCC) ON STRUCTURE AND FUNCTIONALITY OF EMULSIFIED MEAT BATTERS AND SAUSAGES

V. Schuh*, K. Allard, K. Herrmann, Monika Gibis, and J. Weiss

Institute of Food Science and Biotechnology, Department of Food Structure and Functionality, University of Hohenheim, Garbenstr, 21/25, 70599 Stuttgart, Germany *Corresponding author (phone: +49-711-459-24426; fax: +49-711-459-24446; e-mail: [email protected])

Abstract - The impact of addition of microcrystalline cellulose (MCC) on structural characteristics of Lyoner sausage batter and quality of finished sausages was studied. To this purpose, Lyoner-style sausages were formulated with four different types of MCC (MAS 11 LS, 11 HS, 17 LS and 17 HS) that differed in manufacturing methods and composition. MCCs were added at different concentrations (0, 0.5, 1, and 2 wt%). Dynamic oscillatory rheology, water-binding capacity, texture measurements, and Confocal Laser Scanning Microscopy (CLSM) were used to determine changes in structure and quality of the meat emulsion matrix. Results showed that all MCC samples increased the storage modulus (G’) in fresh sausage batters and the firmness in the finished product. MCC 11 LS and HS also kept water-binding capacity at control batch levels while 17 LS increased and 17 HS decreased water loss. CLSM pictures indicate an increasing disruption of the protein network at high cellulose concentrations (>2 wt%). Results show that MCC improved firmness of emulsified meat products as long as critical concentrations are not exceeded. MCC-fortified products could thus be formulated at lower protein (meat) contents thereby reducing caloric content of products as well as manufacturing costs.

Index Terms — Lyoner-style sausage, microcrystalline cellulose, protein network, fibers, functional meat product

64 56th International Congress of Meat Science and Technology B008

EFFECT OF ADDITION OF POTATO ON THE QUALITY CHARACTERISTICS OF MEAT CHIP

Won Hee Choi1, Hee Ju Kim2 , Sun Moon Kang1 , Muhlisin1 , Joong Il Lee2 , Cheon Jei Kim3, and Sung Ki Lee1*

1Department of Animal Products and Food Science, Kangwon National University, Chuncheon 200-701, South Korea 2Meatbank Co., Ltd., Incheon 404 300, South Korea 3Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, South Korea *Corresponding author (phone: +82 33 250 8646; fax: +82 33 251 7719; e-mail: [email protected])

Abstract—The aim of this study was to investigate the effect of addition of potato on the quality characteristics of meat chip. For samples preparation, chicken meat was mixed with 20% pork backfat, 10% pork backfat/10% potato, or 20% potato, cooked until the innertemperature of 80℃ was attained, and then dried at 50℃/RH 10% for 6 hr. As potato content was increased, the water activity was decreased, but the shear force value was increased (p<0.05). Unsaturated fatty acid contents were higher in 20% potato treatment (p<0.05) compare to the others. 20% potato-added meat chip was the highest moisture, crude protein, and crude ash content (p<0.05), but the lowest in crude fat content (p<0.05). 20% potato meat chip was shown high TBARS value (p<0.05), while VBN value was low. In surface color, 20% potato meat chip resulted darker and less red (p<0.05). 20% patato treatment marked a low score in sensory evaluation.

Index Terms — meat chip, potato, low-fat

B009

COMPARISON OF NUTRITIONAL CHARACTERISTICS OF THE SMALL INTESTINE, LARGE INTESTINE AND RECTUM FROM PIG

Ki Hong Jeon*, Young Boong Kim, Young Ho Kim, Dong In Shon, and Na Hyun Lee

Regional Food Industry Research Group, Div. Food Industry Advancement, Korea Food Research Institute, 516, Baekhyun, Bundang, Sungnam, Gyeonggi 463-746, South Korea *Corresponding author (phone: +82-31-780-9077; fax: +82-31-780-9092; e-mail: [email protected])

Abstract—This study was carried to compare nutritional characteristics in the small intestine, large intestine and rectum from pig. The sample for this study was collected immeditately after slaughtering and transferred to the lab after washing. The protein contents of small intestine, large intestine and rectum were 11.74, 7.71 and 8.65% each, fat contents were 7.55, 13.44 and 12.74% each, cholesterol contents were 171.95, 122.60 and 77.13 mg/100 g each. Unsaturated fatty acid of small intestine was 51.28%, that of large intestine was 55.22% and that of rectum was 60.9% which showed highest result among the samples. In the essencial amino acid test, each of above parts showed 4.33, 2.34 and 1.64% respectively. In the mineral contents analysis, small intestine had highest result of 241.24 mg/100 g in K and large intestine had biggest result of 103.92 mg/100 g in Na among the above parts.

Index Terms — small intestine, large intestine, rectum, nutrition, comparison

56th International Congress of Meat Science and Technology 65 B010

EFFECT OF DIETARY PALM OIL SUPPLEMENTATION ON THE MEAT QUALITY OF HANWOO (KOREAN CATTLE) BEEF DURING STORAGE

Sun Moon Kang1, Yeong Jong Kim2 , Won Hee Choi1 , Muhlisin1 , Young Han Song3 , Gur Yoo Kim1, and Sung Ki Lee1*

1Department of Animal Products and Food Science, Kangwon National University, KNU AVE 1, Chuncheon 200-701, South Korea 2Nutritional Resource Research Institute, Yangjae 1, Seoul 137-887, South Korea 3Department of Animal Life System, Kangwon National University, KNU Ave. 1, Chuncheon 200-701, South Korea *Corresponding author (phone: +82-33-250-8646; fax: +82-33-251-7719; e-mail: [email protected])

Abstract—The objective of this research was to investigate the effect of dietary palm oil supplementation on the meat quality parameters and storage quality of Hanwoo (Korean cattle) beef. Eight 30-months-old steers were assigned into two groups and fed on a concentrate with 10% palm oil or without palm oil (control) for 3 months prior to slaughter. The samples of M. longissimus were collected from carcasses and stored at 4℃ for 9 days. The pH value, myofibrillar fragmentation index, total reducing ability, and flavor pattern with electronic nose were not affected by palm oil supplementation. The palm oil group had fatter (p<0.05) and more tender (p<0.05) meat, higher water-holding capacity (p<0.05), and lower polyunsaturated fatty acids content (p<0.05) than the control. During storage, the palm oil group showed the inhibitory effect on the TBARS level and metmyoglobin formation as well as lighter (p<0.05) and redder (p<0.05) meat color, compared with the control. Consequently, supplemental palm oil improved the marbling, water-holding capacity, tenderness, color stability, and lipid oxidation stability in beef.

Index Terms — palm oil, beef quality, Hanwoo, marbling, oxidation stability

B011

EFFECT OF DUCK MEAT CONSUMPTION ON BASAL METABOLIC RATE OF SPRAGUE-DAWLEY RATS

Xianchao Feng1, Su Zhuang2, Lin Chen1, Zhenguo Yan1, Xinglian Xu1*, and Guanghong Zhou1

1Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China 2Department of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China *Corresponding author (phone: +86-25-84395939; fax: +86-25-84395939; e-mail: [email protected])

Abstract—The purpose of this study was to investigate effects of duck meat consumption on basal metabolic rate (BMR) of Sprague-Dawley rats compared with a soybean protein diet. Two different diets were prepared, i.e. duck meat diet (33.8% protein, 7.03% fat, 15.40 kJ/g, dry matter) and control diet (33.8% protein, 7.03% fat, 15.40 kJ/g, dry matter). Oxygen consumption rate and rectal temperatures were determined in rats over the period of 30 days, while serum free triiodothyronine (FT3), triiodothryonine (T3), free thyroxine (FT4), thyroxine (T4) and thyroid stimulating hormone (TSH) levels were also measured. Results showed that both diet groups had similar trends in changes of those parameters. However, the duck meat diet group had significantly lower oxygen consumpution rates after day 14 at each measurement, lower serum FT4 levels on day 15 (p=0.053) and day 30 (p<0.001), and lower serum T4 level on day 15 (p=0.058). In addition, although there was no significant difference in rectal temperature between the two groups, duck meat diet group had a lower rectal temperature at each measurement from day 0 to day 30. These findings suggested that duck meat consumption, compared with soybean protein, decreased the BMR. Moreover, duck meat consumption decreased the function of thyroid by inhibiting the dissociation of T4 into FT4. This may explain the reason for the lower oxygen consumpution rate in duck meat diet group.

Index Terms — basal metabolic rate, duck meat, oxygen consumption rate, thyroid hormone

66 56th International Congress of Meat Science and Technology B012

EFFECT OF FLAVOUR ENHANCERS ON THE FORMATION OF HETEROCYCLIC AMINES IN FRIED BEEF PATTIES

Monika Gibis1*, Miriam Burk, and Jochen Weiss

1Institute of Food Science and Biotechnology, Department of Food Structure and Functionality, University of Hohenheim, 70593 Stuttgart, Germany *Corresponding author (phone: +49-711-459-22293; Fax: +49-711-459-24446; e-mail: [email protected])

Abstract—Heterocyclic aromatic amines (HAA) are carcinogenic process contaminates found in the crust of fried meat. The objective was to examine the effect of application of flavour enhancers (monosodium glutamate, disodium 5-inosinate, and two commercial products, Super YE (yeast extract) and Super RK (a processed flavour) on the formation of HAA, colour and sensory quality in fried beef patties. After frying of treated and untreated patties, concentration of four HAA were analysed by HPLC. Concentrations of the mutagenic MeIQx and PhIP in untreated patties ranged from 0.1-0.4 ng/g and 0.1-0.2 ng/g, respectively while the content of co-mutagenic ß-carbolines Norharman and Harman varied between 0.2-3.2 ng/g and 0.2-7.8 ng/g, respectively. The addition of the flavour enhancer to beef patties resulted in extensive changes of the concentrations of HAA. Yeast extract reduced the content of MeIQx by about 50%, while sodium glutamate and processed flavour resulted in an increase of 75-100%. In particular, the concentrations of ß-carbolines increased by a factor of 10-40 with application of the processed flavour. Application of all flavour enhancers improved sensory evaluation scores compared to controls.

Index Termns — heterocyclic aromatic amine, flavour enhancer, flavouring, glutamate, sensory test, beef patty

B013

EFFECT OF SUPPLEMENTATION OF QUERCETIN ON OXIDATION STABILITY OF CHICKEN THIGH

Jung-Eun Park1, Sang-Ho Kim1, Hyun-Seok Chae1, Jun-Sang Ham1, Mi-Hwa Oh1, Seung-Gyu Lee1, Kuk-Hwan Seol1, Dong-Hoon Kim1, Dong-Wook Kim1, In-Sun Kim1, Ju-Hui Choe1, Yu-Jin Hwang2, Kyung-A Hwang2, and Aera Jang1*

1National Institute of Animal Science, Rural Development Administration, Suwon 441-706, South Korea 2Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration, Suwon 441- 853, Korea *Corresponding author (phone: +82-31-290-1685; fax: +82-31-290-1697; e-mail: [email protected])

Abstract—This study was performed to investigate the effects of dietary quercetin on oxidation stability of chicken thigh during cold storage for 7 days. Supplementation of 20 ppm quercetin showed higher pH value than other groups through all storage days, while 200 ppm did not increased the values with dose dependently. Also 20 ppm quercetin supplemented group showed less VBN value as much as antibiotics and vitamin E fed groups. Low dose (20 ppm) of quercetin supplementation was more efficient to prevent from lipid oxidation than 200 ppm quercetin and methylated form, respectively. From this result, it was concluded that the 20 ppm of quercetin supplementation may lower the oxidation susceptibility of chicken thigh during cold storage for 7 days.

Index Terms — quercetin, chicken thigh, meat quality, oxidation stability, VBN, TBARS

56th International Congress of Meat Science and Technology 67 B014

EFFECTS OF COW MEAT AND HORSE MEAT ON MOUSE IMMUNE CELL ACTIVATION EX VIVO

Yu-Jin Hwang1, Aera Jang2, In-Hye Kim1, Sung-Jun Hwang1, Dong-Sik Park1, Jaehyun Kim1, and Kyung-A Hwang1*

1Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration, Suwon 441-853, Korea 2National Institute of Animal Science, Rural Development Administration, Suwon 441-706, Korea *Corresponding author (phone: +82 31 299 0527; fax: +82 31 299 0504; e mail: [email protected])

Abstract—We studied that ex vivo treatment of horse meat (HM) extract enhanced the splenocytes and macrophage proliferation compared to the cow meat (CM). To investigate immunomodulating effect of horse meat and cow meat extracts on murine macrophage and splenocytes, splenocyte was stimulated with ConA or LPS for differenciation to T and B lymphocyte, selectively. The proliferation of splenocytes and macrophage was determined by MTT(3 [4,5 dimethylthiazol 2 y] 2,5 diphenyl terazolium bromide) assay. The result of peritoneal macrophage proliferation, horse meat extract and cow meat extract were increased cell growth 61% and 33% compared to control. And proliferation of splenocytes stimulated with Con A or LPS in the presence of ConA, HM and CM was 54%, 105%, 86%, 123%, 155% and 103% increase when compared to the control. To determine the effects of HM and CM on TNFα, IL 15, IL 10, IL 2 and INFγ production, IL 15 production of group treated HM and CM was 456.7 pg, 270 pg and TNFα production was 16.2 pg and 9.8 pg, respectively on peritoneal macrophage. And IL 15 and IL 2 production were higher than other cytokine production on T lymphocyte. Especially, IL 15 production of group treated HM was higher than group treated ConA as 315 pg. On B lymphocyte, IL 10 production level was highest other cytokines and like T lymphocyte, IL 15 production of group treated HM and CM was higher than group treated LPS as 250 pg, 160 pg, respectively.

Index Terms — cow meat (CM), horse meat (HM), immune modulation, macrophage, splenocyte

B015

EFFECTS OF DIETARY FLAX AND VITAMIN E ON BEEF INTRAMUSCULAR FAT CONCENTRATION OF BIOHYDROGENATION INTERMEDIATES

Manuel Juarez1*, Michael E. R. Dugan1, Jennifer L. Aalhus1, Noelia Aldai1, John A. Basarab2, Vern S. Baron1, and Tim A. McAllister3

1Agriculture and Agri Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, AB, Canada T4L 1W1 2Alberta Agriculture and Rural Development, Research Centre, 6000 C & E Trail, Lacombe, AB, Canada T4L 1W1 3Agriculture and Agri Food Canada, Lethbridge Research Centre, 5403 1 Ave. S. Lethbridge, AB, Canada T1J 4B1 *Corresponding author (phone: +1-403-782-8118; fax: +1-403-782-6120; e-mail: [email protected])

Abstract—Dietary flax has been previously reported to increase total omega 3 (n 3) and polyunsaturated (PUFA) fatty acids in beef. In order to prevent the detrimental effects of increased PUFA on beef quality, feedlot diets can be supplemented with antioxidants, such as vitamin E. However, the combined effects of flax and vitamin E on concentrations of biohydrogenation intermediates in beef intramuscular fat have not been investigated. Eighty feedlot steers were fed four barley based diets: control (no flax; 451 IU dl α tocopheryl acetate/head/day), high vitamin E (1051 IU dl α tocopheryl acetate/head/day), 10% ground flax or 10% ground flax with high vitamin E. Besides the expected effects on PUFA indices, feeding flax also resulted in modifications to levels of 18:3n 3 biohydrogenation intermediates, yielding increased t11 and t13/14 18:1 and total atypical 18:2 isomers and reductions in t10 18:1. Vitamin E supplementation provided some protection for 18:3n 3 and its biohydrogenation intermediates and an interaction with dietary flax and resulted in greater increases in total n 3, but also total trans 18:1 and atypical 18:2 isomers. Changes in beef fatty acid composition resultant from feeding flax and vitamin E in a barley based diet were at variance with profiles typically seen when finishing on either pasture or other high grain diets. Given the physiological effects of many of the biohydrogenation intermediates are unknown, the human health consequences of such modifications to the intramuscular fatty acid profile of beef warrant further investigation.

Index Terms — CLA, linoleic, linolenic, α-tocopherol, trans

68 56th International Congress of Meat Science and Technology B016

EVALUATION OF ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF ETHANOL EXTRACTS FROM 13 KINDS OF SPICES AND ANALYSIS OF MEAT PATTIES MANUFACTURED BY SELECTED SPICES

Suk-Nam Kang, Mi-Ra Yang, Tae-Hwa Goo, Hyeong-Chan Kim, Seul-Ki Yu, Gun-Ryoung No, Tae-Wan Kim, and Il-Suk, Kim*

1Department of Animal Resources Technology, Lab. of Meat Technology and Marketing, Jinju National University, Jinju 660-758, Republic of Korea *Corresponding author (phone: +82-55-751-3512; fax: +82-55-751-3280; e-mail: [email protected] )

Abstract—This study was carried out to know the antioxidant activity of hot water extracts from 13 kinds of spices commonly used in meat processing products. The superoxide radical scavenging activity of mace extract was highest among the samples. The order of the DPPH scavenging activity was funnel> caraway> termeric> cumin and dill. The hydroxyl radical scavenging activitis of cumin, rosemary, thyme, marjoram, funnel were relatevly higer than the others. Significantly highest total polyphenol contents were found in the order clove> tereric> thyme> mace> majoram. The order of flavonoid content was thyme> rosemary and marjoram> oregano and cumin> and dill. We found that the flavonoid content of a particular spice not only highlycorrelated with the free radical (r=0.682, p<0.01) or superoxide anion radical-scavenging activities (r = 0.742 p<0.01), but also correlated with the total polyphenol contents (r=0.524, p<0.01). In additon, total polyphenol contents were shown highly correlation with free radical scavenging activity (r=0.875, p<0.01). In conclusion, used spices had a high antioxidant activities give us a basic data which has implications for further development of processed food products.

Index Terms — spices, antioxidant, meat product B017

FATTY ACID COMPOSITION AND SENSORY ACCEPTABILITY OF DRY CURED HAM INFLUENCED BY LINSEED OIL, FISH OIL OR MICROALGAE INCLUDED IN THE PIG FEED

E. Vossen1, D. Van Mullem2, K. Raes3, and S. De Smet1*

1Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Belgium 2Department of Industrial Engineering and Technology, University College West-Flanders, Kortrijk, Belgium 3Lambers-Seghers company, Baasrode, Belgium *Corresponding author (phone +32-(0)9-264-9008; fax: +32-(0)9-264-9099; e-mail: [email protected])

Abstract— It is now well established that n-3 polyunsaturated fatty acids have a protective influence on several chronic diseases. The objective of the present study was to investigate the fatty acid profile, lipid oxidation and sensory acceptability of dry cured hams of pigs fed different n-3 fatty acid sources. Crossbred pigs were given an experimental diet supplemented with soybean oil (CON), linseed oil (LIN), fish oil (FO) or three different concentrations of dried microalgae (ALG LOW, ALG MEDIUM and ALG HIGH). Dry cured hams were manufactured and ripened for 19 months. The fatty acid composition of the dry cured hams was analyzed by gas chromatography. TBARS, as a measure of lipid oxidation, were assessed spectrophotometrically. The sensory acceptability was evaluated by a semi-monadic method. Significantly higher ALA proportions in the LIN group (1.92g/100g FA) and higher proportions of EPA in the FO group (0.91g/100g FA) were found compared to all other groups. The DHA proportions in the FO group (0.86g/100g FA) and ALG groups were significantly higher compared to the CON (0.10g/100g) and LIN (0.27g/100g FA) group. The DHA content in the dry cured ham increased with increasing amounts of microalgae in the feed (0.61, 1.03 and 1.70g/100g FA in the ALG LOW, MEDIUM and HIGH respectively). The TBARS values of the CON group (0.32 μg MDA/g ham) were significantly lower compared to all ALG groups (0.47, 0.49 and 0.48 μg MDA/g ham for ALG LOW, MEDIUM and HIGH respectively). The TBARS values of both the FO and LIN groups (respectively 0.44 and 0.38 μg MDA/g ham) reached intermediate levels, but did not differ significantly from the other groups. No negative effects on the sensory characteristics were noticed by the consumer panelists. These results demonstrate that it is possible to produce dry cured ham with improved nutritional properties without negatively affecting the oxidative and sensory properties.

Index Terms — dry cured ham, fish oil, linseed oil, microalgae, n-3 fatty acids

56th International Congress of Meat Science and Technology 69 B018

INVESTIGATION INTO BIOLOGICALLY ACTIVE INGREDIENTS FROM PIG’S FEET

A. V. Ustinova*, A. N. Ivankin, E. V. Surnin, and A. P. Popova

The V.M.Gorbatov All-Russian Meat Research Institute, Talalikhina 26, Moscow, Russia *Corresponding author (phone: +7-495-676-72-11; fax: +7-495-676-95-51, e.mail: [email protected])

Abstract—The diets, possessing nutrient adequacy to the specifics of metabolism of old people with the consideration of pathological characteristics creates real conditions for prolongation of the period of their active life. In the prophylaxis of diseases of muscular-skeleton system, being widely spread among old people, calcium preparations and hydrolysates of connective-tissue proteins play an important role. The investigations carried out have shown a high level of connective tissue proteins (12.57%) in a meaty part and calcium salts (25.3%) in bone parts of pigs’ feet. A biotechnological method of obtaining of protein-mineral fortifier, being a mixture of a protein hydrolysate, containing up to 70% of low-molecular peptide fractions with a molecular mass of 16-30 kDa and bone powder with the size of particles 50-150 microns has been developed. In the experiments on laboratory animals a reliably higher effect of calcium accumulation was marked, when using in animals’ diets the experimental samples of gerodietetic sausages, containing a protein-mineral fortifier, as compared to usual sausage without it and containing phosphates.

Index Terms — bone, connective tissue protein, gerodietetic sausage product, hydrolysate

B019

INVESTIGATION OF DETOXIFYING PROPERTIES OF BIOLOGICALLY ACTIVE ADDITIVE IN MEAT PRODUCTS

A. B. Lisitsyn, N. E. Belyakina*, A. V. Ustinova, S. I. Khvylya, and A. I. Surnina

The V.M. Gorbatov All-Russian Meat Research Institute of Rosselkhozacademia109316, Moscow, Talalikhina 26, Russia *Corresponding author (phone:+7-495-676-75-41; fax: +7-495-676-95-51; e-mail: [email protected])

Abstract—The results of comparative study of preparations of insoluble wheat food fibers. Vitacel and the preparations of soluble food fibers: isolate of animal protein Tipro (Germany), inulin (Belgium), and biologically active additives based on them, in a chronic biological experiment have shown, that all of them have low level of alimentary sensibilization and don’t cause inflammation processes.Inulin helps increase calcium level in bones and selenium in muscular tissue of laboratory animals and removes heavy metals more effectively, than the animal protein isolate and Vitacel. Vitacel is more effective with respect to cadmium than lead. Thus with combined effects of heavy metals, the use of combined preparations of food fibers is appropriate. The developed composition of biologically active additive in meat products ensures high level of heavy metals removal both from muscular tissue, and from heart, liver and bone tissue.

Index Terms — biologically active additive, biological evaluation, blood test, food fiber, heavy metal, medical and biological evaluation

70 56th International Congress of Meat Science and Technology B020

LONGITUDINAL BONE GROWTH EFFECTS OF PORCINE SKIN GELATINE HYDROLYSATES ON SPRAGUE-DAWLEY RATS

Aera Jang, Kang-Hyun Leem1, Hye-Kyung Kim2*, Dong-Hoon Kim, Dong-Wook Kim, Jun-Sang Ham, Mi- Hwa Oh, Seung-Gyu Lee, Kuk-Hwan Seol, Kyung-Woon Kim, and Sung-Jong Oh

National Institute of Animal Science, Rural Development Administration, Suwon 441-706, South Korea 1College of Oriental Medicine, Semyung University, Chungbuk 390-711, South Korea 2Department of Food and Biotechnology, Hanseo University, Seosan, Chungnam 356-706, South Korea *Corresponding author (phone: +82-41-660-1454; fax: +82-41-660-1402; e-mail: [email protected])

Abstract—This study was performed to investigate the effects of dietary porcine gelatin hydrolysates on bone growth and epiphyseal plate growth via IGF-1 and BMP-2 protein expression. The gelatin hydrolysates colpep26 significantly promote osteoblast by 44% compare to control. Also, longitudinal bone growth and epiphyseal plate growth was shown up to 16% and 12%, respectively. The low molecular weight gelatin hydrolysates colpep26 increased IGF-1 and BMP-2 protein level. These results suggest that supplementation of the porcine gelatin hydrolysates promote bone growth via increasing bone growth protein in the body. Therefore it can be suggested that the low molecular weight gelatin hydrolysates might be used for health benefit food market for growth.

Index Terms — collagen, gelatin, hydrolysate, bone growth, porcine skin

B021

MEAT AND MEAT PRODUCTS AS A SOURCE OF FATTY ACID DIETARY INTAKE IN THE DIET OF THE CZECH REPUBLIC POPULATION

P. Steinhauserova1, I. Rehurkova2, and J. Ruprich2*

1Veterinary and Pharmaceutical Sciences Brno, Palackeho 1, 612 42 Brno, Czech Republic 2National Institute of Public Health, Palackeho 3a, 612 42 Brno, Czech Republic *Corresponding author (phone 004-205-4121-1764, fax 004-205-4121-1764, e-mail: [email protected])

Abstract—Meat and meat products are a traditional part of the Czech population diet. Their consumption amounts about 97 g and 66 g per person of 60 kg/day in the value as purchased. The total dietary fat intake covers about 85 g per person of 60 kg/day in average. Meat and meat products participate in this intake by 12.5 g and 16.7 g per person of 60 kg/day, which is about 35% of total fat amount. The excessive and incorrect fat selection might have an adverse effect on human health and also might elevate the risk of relevant diseases occurrence. But at the same time, fat is a basic and essential nutrient. The fatty acid (FA) composition fundamentally influences fat quality and its health incidence. New FA diet composition data were not available in the Czech Republic, therefore their surveillance was included into the national dietary intake monitoring, which is carried out on the principles of so-called Total Diet Study. Total of 180 composite food samples after culinary treatment were analyzed for total fat quantity and 37 individual FA. The composition of saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA), omega 3 FA and trans FA was analyzed for each type of sample. The confrontation of FA concentrations and their dietary intake sources, depending on their consumption, was done. These results show that studied meat and meat products make an important contribution to the SFA dietary intake. The PUFA intake including valuable omega 3 FA from this sort of food is relatively low. In the view of higher unfavorable composition of SFA and trans FA, it is necessary to lower beef, pork and its fatter meat products consumption. The skin and dripping elimination inthe chicken meat is advisable. From the dietary point of view rabbit meat was optimal.

Index Terms — meat, meat product, fat, fatty acid, dietary intake

56th International Congress of Meat Science and Technology 71 B022

MODIFICATION OF MEAT RAW MATERIALS BY MANIPULATION WITH ANIMALS

I. Chernuha*, L. Fedulova, N. Motylina, A. Makarenko, and O. Usanova

The V.M.Gorbatov All-Russian Meat Research Institute, Talalikhina 26, Moscow, Russia The Taras Shevchenko Kiev National University, Kiev, Ukraine *Corresponding author (phone: +7-495-676-72-11; fax: +7-495-676-95-51, e-mail: [email protected])

Abstract—The paper presents the results of comparative investigation of a peptide composition of pharmacological preparations “Tserebrolizin™”, “Tserebrolizat™” and “Tserebral™”, currently present on the Russian market. The analysis of low molecular protein fractions and polypeptides of the preparations “Tserebrolizin” and “Tserebrolizat” and of the muscular and brain tissue of pigs, which had endured insult, shows that in the case of hemorrhagic insult the total concentration of peptide components in these tissues of the operated animals increases, reaching the values of the preparations being investigated. In neurological tests a similar rehabilitation effect of the meat of post-insult pigs and “Tserebral” was demonstrated. The test results on laboratory animals confirm the anti-insult effect of the meat of convalescent pigs.

Index Terms — hemorrhagic insult, meat, electrophoresis, bioactive peptide

B023

PRODUCTION OF POLYELECTRYLYTE NANOMICROCAPSULES FOR IMMOBILIZATION OF FOOD INGREDIENTS

A. Lisitsyn, A. Ivankin*, Yu.Yushina, and N.Gorbunova

1The V.M. Gorbatov All-Russian Meat Research Institute of Rosselkhozacademia109316, Moscow, ul. Talalikhina 26, Russia *Corresponding author (phone: +7-495-676-98-91; fax: +7-495-676-95-51; e-mail: [email protected])

Abstract—Production of micronanoemulsions of biologically active substances, being used for production of meat-based preventive-curative products is described. It is shown that using the immobilization of labile vitamins and amino acids in water-fat emulsions with stabilizers on the basis of natural polyelectrolytes-sodium alginate, gums, carragheenan and carboxymethylcellulose-it is possible to obtain emulsified systems, possessing increased stability, for example, to thermal regimes, used in production of meat products.

Index Terms — amino acid, functional product, micronanoemulsion, vitamin

72 56th International Congress of Meat Science and Technology B024

ROLE OF CADAVERINE AND PIPERIDINE IN THE FORMATION OF N-NITROSOPIPERIDINE IN HEATED CURED MEAT

G. Drabik-Markiewicz1, 2, E. De Mey1, S. Impens1, T. Kowalska2, Y. Vander Heyden3 and H. Paelinck1*

1Research Group for Technology and Quality of Animal Products, Catholic University College Gent, Technology Campus Gent, Department of Chemistry and Biochemistry, 1 Gebroeders Desmetstraat, 9000 Gent, Belgium 2University of Silesia, Institute of Chemistry, 9 Szkolna Street, 40-006 Katowice, Poland 3Analytical Chemistry and Pharmaceutical Technology, Center for Pharmaceutical Research (CePhaR), Vrije Universiteit Brussel (VUB), Laarbeeklaan 103, B-1090 Brussels, Belgium *Corresponding author (e-mail: [email protected])

Abstract—N-nitrosamines are carcinogenic compounds, which formation in meat products depends from different factors e.g., temperature, storage time, precursors and/or added sodium nitrite. Sodium nitrite is important for meat processing as curing agent. The aim of this study was to determine the role of cadaverine and piperidine on the formation of N-nitrosamines in heated cured meat products. Such experimental products were processed with different amounts of sodium nitrite ( 0 mg kg-1, 120 mg kg-1, 480 mg kg-1), 1000 mg kg-1 of cadaverine or 10 mg kg-1 of piperidine, and heated at 85°C, 120°C, 160°C or 220°C. Experimental evidence was produced using gas chromatography in combination with Thermal Energy Analyzer (GC-TEA). The obtained analytical results were statistically evaluated by means of the Univariate Analysis of Variance (ANOVA) approach. In the current study only N-nitrosodimethylamine (NDMA) and N-nitrosopiperidine (NPIP) were detected. Addition of cadaverine and piperidine did not affect the formation of NDMA. Otherwise the availability of these compounds had a significant effect on the NPIP yields. However the presents of piperidine has a major impact on the NPIP formation. The higher the temperature and nitrite concentration the higher the amounts of both N-nitrosamines.

Index Terms — cured meat products, GC-TEA, N-nitrosamines, N-nitrosopiperidine

B025

SALT REDUCTION IN COOKED SAUSAGES

H. Kneubühler*, P. Eberhard, S. Schlüchter, D. Guggisberg, J. Messadene, and P. Piccinali

Agroscope Liebef eld-Posieux Research Station ALP, Schwarzenburgstr. 161, CH-3003 Bern, Switzerland *Corresponding author (phone: +41-31-323-89-48; fax: +41-31-323-82-27; e-mail: [email protected])

Abstract—High salt intake can increase the risk of cardiovascular diseases for salt-sensitive individuals. Therefore salt reduction in processed food is an important challenge also for the meat industry. The present study evaluated four levels of salt concentration (19, 17, 15, and 12 g NaCl/kg) and three levels of salt substitution with KCl (3, 6, 9 g KCl/kg) in cooked sausages regarding food safety, sensory perception and technological issues. Results showed that reduction to 12 g NaCl /kg is not viable due to reduced solubility of proteins and critical water-binding capacity. But also hedonic evaluation revealed a significant difference to the standard formulation. The sensory profile showed significant differences only for the attribute salty. A reduction to 15 g NaCl / kg seems to be attainable regarding technological aspects and consumer acceptance. But as there existed a significant difference for the attribute salty compared to the standard formulation (19 g NaCl/kg), a reduction has to be done gradually. Regarding replacement with KCl no significant differences to the standard formulation were observed, but further investigations are needed.

Index Terms — cooked sausage, salt reduction, salt substitution

56th International Congress of Meat Science and Technology 73 B026

STUDIES ON THERMIC EFFECTS OF CHICKEN

N. Takabayashi1, M. Sato2, Y. Takahata2, F. Morimatsu2, T. Nishimura1, and J. Wakamatsu1*

1Meat Science Laboratory, Graduate School of Agriculture, Hokkaido University, Sapporo, Hokkaido 060-8589, Japan 2 Research and Development Center, Nippon Meat Packers Inc., Tsukuba, Ibaraki 300-2646, Japan *Corresponding author (phone: +81-11-706-2547; fax: +81-11-706-2547; E-mail: [email protected]).

Abstract—The purpose of this study was to elucidate the mechanism of chicken-induced thermogenesis and the components that induce thermogenesis. After intake of experimental diets containing fractionized chicken, the body temperatures of rats fed diets containing lean chicken, namely fat-insoluble components, were higher than those of rats fed other diets. In addition, serum thyroid hormone was positively correlated with body temperature, and lipid metabolism tended to be facilitated by the intake of lean chicken. These results suggested that the thermic effect of chicken is due to an increase of thyroid hormone and the facilitation of lipid metabolism by the intake of fat-insoluble components in chicken.

Index Terms — body temperature, thermic effect, thyroid hormone, lipid metabolism, chicken

B027

STUDY OF THE STABILITY OF POLYUNSATURATED FATTY ACIDS IN PORK MEAT AFTER STORAGE AND COOKING

Caroline Douny*, Julien Delmelle, Francois Brose, Guy Degand, and Marie-Louise Scippo

University of Liege, Faculty of Veterinary Medicine - Laboratory of Foodstuff Analysis - CART, Liege, Belgium *Corresponding author (phone: +32-4-3664043; fax: +32-4-3664054; e-mail: [email protected] )

Abstract— A lot of products containing large amounts of ω-3 fatty acids can be found on the market, but those essential polyunsaturated fatty acids are known to be very sensitive to oxydation. During food storage or processing, that oxydation could be induced by several factors such as light, oxygen or temperature At the consumer level, it would be interesting to known how much ω-3 fatty acids remain in products such as those from animal origin (meat or eggs), after storage and cooking. The stability of the polyunsaturated fatty acids in two types of pork meat differing in fatty acids composition were evaluated: the first type consisted of pork meat where ω-6 and ω-3 fatty acids were present in an optimal ratio of 1/1 (due to the addition of linseed in the the pork feed) and the other type consisted of standard pork meat. The stability was evaluated over the course of 10 weeks storage at +4°C and -20°C for raw ground meat and meat sausage. Ground meat was also cooked in two cooking modes: in the oven, without fat and pan fried with or without fat. The fatty acids were quantified using a gas chromatography-mass spectrometry (GC-MS) method. No variation of the fatty acid content was observed after storage, for both types of meat, as well as after oven cooking (which was performed without fat). Pan-frying seemed to not change the polyunsaturated fatty acid content in ”ω-3 rich” pork meat. However, as expected, cooking without fat allows a better conservation of the fatty acids profile of the meat comparing to cooking with culinary fat.

Index Terms — fatty acids, gas chromatography/mass spectrometry, pork meat, stability.

74 56th International Congress of Meat Science and Technology B028

DEVELOPMENT OF FERMENTED FEEDSTUFF WITH HIGH ANTIBACTERIAL ACTIVITIES TO IMPROVE MEAT QUALITY IN FATTENING PIGS

Hyun-Jung Bae, Soo-Kyung Park, and Mi-Young Kang*

Department of Food Science and Nutrition, Kyungpook National University, Daegu 702-701, South Korea * Corresponding author (phone/fax: +82-53-950-6235; e-mail: [email protected])

Abstract—The effect of fermented feedstuffs made from agricultural by-products on the meat quality in pigs was investigated. Bacillus subtilis and Enterococcus faecium, isolated from chungkukjang, were used as probiotics. They were cultured in media containing Korean herb, brown sugar, phosphate, and calcium and incubated for 18 hr at 35°C. This culture starter (1%) was mixed with the prepared solid feedstuff and fed to fattening pigs. A total of 60 pigs were divided into 2 groups and fed with the experimental diets for 7 weeks. The fermented feedstuff group (FFG) showed higher antivirus activity and immune response than the control group. Moreover, higher scores for sensory characteristics were found in FFG than that of the control group.

Index Terms — antibacterial, chungkukjang, fermented feedstuff, probiotics

B029

DEVELOPMENT OF BIO-FORMULA COMPLEX FROM AGRICULTURAL BY- PRODUCTS AND KIMCHI AS MEAL SUPPLEMENT FOR PIGS

Soo Kyung Park, Hyun Jung Bae, and Mi Young Kang*

Department of Animal Science, Kyungpook National University, Daegu 702-701, South Korea *Corresponding author (phone/fax: +82-53-950-6235; e-mail: [email protected])

Abstract—The effect of bio-formula complex developed using agricultural by-products and probiotics on the quality of pork in fattening pigs was determined. The isolated microorganisms from kimchi, identified as Leuconostoc mesenteroides subsp. mesenteroides, Leuconostoc mesenteroides subsp. cremoris, Lactobacillus plantarum, and Pediococcus pentosaceus based on their 16S rDNA sequences and growth rates, showed antibacterial activity against E. coli. A total of 60 pigs (70 days old, 28 kg) were used in the feeding trial. They were fed with either commercial mixed feed or bio-formula complex feed produced from agricultural by- products with 1% probiotics isolated from kimchi. The antiviral activity and immune response efficacy of the probiotics were investigated. The physicochemical properties and sensory characteristics of pork from pigs fed with the experimental diets were also analyzed. The results showed that the developed bio-formula complex improved the quality of pork.

Index Terms — bio-formula complex, fermented feed, kimchi, probiotics

56th International Congress of Meat Science and Technology 75

ABSTRACTS SESSION C : MUSCLE BIOLOGY AND MEAT BIOCHEMISTRY

C001

TRANSMUTATION IN TALIN2 AND THE QUALITY OF CHICKEN MEAT

1 2 2 1,2* Y. Tomisaka , A. M. Ahhmed , S. Kawahara , and M. Muguruma

1Interdisciplinary Graduate School of Agriculture and Engineering 2Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki, 1-1 Gakuen Kibanadai-nishi, Miyazaki-shi 889-2192, Miyazaki, Japan *Corresponding author (phone: +81-985-58-7203; e-mail: [email protected])

Abstract—The cytoskeletal protein talin serves as an essential link between integrins and the actin cytoskeleton in costameres. Some researchers have reported that talin may contribute to the water-holding capacity of aged meat. There are two isoforms of talin, Talin1 (T1) and Talin2 (T2) and whether their biological roles differ from one another is not fully understood. Furthermore, the specific roles of T1 and T2 with respect to their direct involvement in meat quality are unclear. In this report we have analyzed the expression of T1 and T2 in the pectoralis major, biceps femoris, gizzard and the heart in chicken, and the postmortem change of T2 in pectoralis major. Using real time PCR and western blotting, we found that T2 is more highly expressed than T1 in the pectoralis major, biceps femoris and the heart and that their expressions in the gizzard are approximately equal. T2 in chicken biceps femoris was degraded during postmortem storage. Consequently, we propose that the degradation of T2, but not T1, in chicken skeletal muscle may influence the quality of chicken meat.

Index Terms — chicken meat, cytoskeletal proteins, meat quality, Talin1, Talin2

C002

EFFECT OF L-HISTIDINE AND IONIC STRENGTH ON DISASSEMBLY OF MYOSIN FILAMENTS

Toru Hayakawa*, Jun-Ichi Wakamatsu, Akihito Hattori, and Takanori Nishimura

Meat Science Laboratory, Graduate School of Agriculture, Hokkaido University, N-9, W-9, Kita-ku, Sapporo, 060-8589, Japan *Corresponding author (phone: +81-11-706-2897; fax: +81-11-706-2897; e-mail: [email protected])

Abstract—Myosin assembles and forms a filamentous polymer under physiological and low ionic strength conditions in vitro and is insoluble in a low ionic strength solution. We showed that myosin is solubilized in a neutral and low ionic strength solution containing L-histidine. However, L-histidine did not inhibit the polymerization of myosin at the physiological ionic sterngth. In this study, to clarify the mechanism of the solubilization of myosin, we investigated the effect of L-histidine and ionic strength on the disassembly of myosin filaments. The decline of ionic strength did not cause the disassembly of myosin filaments, but swelled them. Although the addition of L-histidine did not disassemble myosin filaments at the physiological ionic strength, L- histidine caused the disaggregation of myosin filaments at the low ionic strength. Thus, both of the presence of L- histidine and the decline of ionic strength are essential for the disassembly of myosin filaments and for the solubilization of myosin in a low ionic strength solution.

Index Terms — L-histidine, myosin, solubilization of protein, thick filament

56th International Congress of Meat Science and Technology 77 C003

SUPPLEMENTARY FEEDING TO IMPROVE MILK AND MEAT PRODUCTION OF CATTLE UNDER SMALLHOLDER FARM CONDITION IN BANGLADESH

M. A. S. Khan and A. K. M. Masum

Lab. of Dairy Cattle Production, Department of Dairy Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh *Corresponding author (e-mail: [email protected])

Abstract—Cattle on smallholder farms produce milk, meat and manure that are used to improve the nutritional feed security of the farm household. Straw is the most important crop residues contributing more than 90 per cent of the basal dry matter available to the cattle in Bangladesh which is low in organic matter and digestibility. From the results of various experiments, animal nutritionists suggest that the nutritional limitation can also be overcome by supplementation. The main objective of the experiment was to determine the optimum level of Urea Molasses Block (UMB) supplementation for maximum benefit regarding meat and milk production under smallholder farm condition in Bangladesh. One hundred eight lactating crossbred cows were randomly divided into four groups each consisting of 27 cows whose average live weight was 302 kilogram (kg) and all the cows were of 2nd lactation. Four treatments were 0.00, 0.35, 0.50 and 0.65 kg/day/cow UMB supplementation fed with basal diets. Milk yield was increased linearly by the increasing level of UMB intake by cows. The body weight gain of cows up to 6 months of lactation was higher in supplemented cows when compared to unsupplemented cows. Body weight gain of calves up to 6 months of age was significantly (p<0.001) increased in the groups of calves of those dams receiving UMB with higher milk composition. The addition of 0.50 kg/d/cow UMB supplement to the basal diets improved milk yield and meat of cows and calves. Cattle fattening before Eid-ul- Azha (Muslim Festival) for beef production has become an important business for smallholder farmers. Of the calves born, very few one reared as bulls for natural breeding. Most of the male calves are therefore available for rearing as beef animal for meat production. Cattle fattening can also be used as a path out of poverty.

Index Terms — body weight, meat and supplementation

C004

ASSOCIATION ANALYSIS OF CANDIDATE GENES FOR FATTY ACID COMPOSITION IN PIG AND CATTLE

D. Maharani1, S. L. Yu1, K. S. Seo2, S. H. Ryoo3, Y. Jung1, C. Jo1, and J. H. Lee1

1Department of Animal Science and Biotechnology, College of Agriculture and Life Sciences, Chungnam National University, Daejeon 305-764, Korea 2Department of Animal Science and Technology, Suncheon National University, Suncheon 540-742, Korea 3Government of Chungcheongnam-Do, Livestock Research Institute, Cheongyang 345-811, Korea

Abstract—Fatty acid composition in meat is one of the health-related traits for human. In this study, three possible candidate genes for affecting fatty acid composition were analyzed. They are Fatty acid synthase (FASN), fatty acid binding protein 4 (FABP4) and Liver X Receptor α genes. The FASN genotypes were investigated in pig and FABP4 and LXR-alpha genes were investigated in Korean cattle (Hanwoo) and the association test has been being performed with fatty acid composition. The single nucleotide polymorphisms (SNP) c.265C>T in FASN, g.3693G>A in FABP4 and g.2376 G>A in LXR- α were genotyped using PCR-RFLP. The c.265C>T SNP in porcine FASN was significantly associated with C16:1 and C18:3 (P<0.05) and highly significant associated with C18:1, C18:2, monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) (P<0.01) However, the genotype of g.3693G>A SNP was highly significant with myristoleic acid (C14:1), palmitoleic acid (C16:1) and arachidonic acid (C20:4). In both of porcine FASN and bovine FABP4 have higher MUFA concentration and lower SFA. Our findings suggest that the c.265C>T SNP in FASN and g.3693G>A SNP in FABP4 genes can be useful markers for selecting animal having desirable fatty acid composition in pork and beef.

Index Terms — candidate gene, cattle, fatty acid composition, pig

78 56th International Congress of Meat Science and Technology C005

HAPLOTYPE ANALYSIS IN CHICKEN MITOCHONDRIAL DNA D-LOOP REGION FOR BREED IDENTIFICATION

M. R. Hoque1, K. C. Jung2, B. S. Kang2, H. K. Lim3, K. D. Choi3, and J. H. Lee1*

1Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, South Korea 2Poultry Science Division, National Institute of Animal Science, RDA, Cheonan 331-801, South Korea 3The Graduate School of Bio & Information Technology, Hankyong National University, Ansung 456-749, South Korea *Corresponding author (phone: +82-42-821-5779; fax: +82-42-825-9754; e-mail: [email protected])

Abstract—The mitochondrial (mt) DNA D-loop sequences have been widely used for identification of origin of the breeds in animals. In this study, chicken mtDNA haplotypes were investigated for identifying the mtDNA haplotyes of the commercial Korean native chicken breed and the genetic relationships were investigated by comparing with other chicken breeds. A total of 693 individual birds were used in this study. Of these, 336 mtDNA sequences were obtained from different chicken breeds. Using the mtDNA sequence information, 357 individual birds from two different commercial Korean native chicken populations were used for identifying genetic relationships with sequenced chicken breeds. The sequence data indicated that there are 19 mtDNA haplotypes and the major number of individuals was represented in haplotype 1. Haplotype analyses using Neighbor-joining phylogenetic tree indicates that the genetic diversity and relationships among the breeds. We also investigated whether the D-loop hypervariable region in chicken mtDNA found three specific single nucleotide polymorphisms (SNP) can be used for the breed identification. The results indicated that the three SNPs mtDNA in the D-loop region can be possibly used for the breed discriminating markers. The results obtained in this study can be used for designing proper breeding and conservation strategies for the commercial Korean native chicken populations, as well as development of breed identification markers in chicken.

Index Terms — breed identification, haplotype, mtDNA, phylogenetic analysis, Korean native chicken

C006

EXPRESSION IN PROMOTER VARIANT OF THE MEF2C IN THE LONGISSIMUS DORSI MUSCLE OF POLISH FRESIAN CATTLE

Edyta Juszczuk-Kubiak, Rafał Starzyński, and Krystyna Wicińska

Deppartment of Molecular Cytogenetics, Polish Academy of Sciences Institute of Genetics and Animal Breeding, Jastrzebiec, 05-552 Wolka Kosowska, Poland *Corresponding author (phone: +48-22-756-1711; fax: +48-22-756-1699; e- mail: [email protected])

Abstract—Myocyte Enhancer Factor 2 (MEF2) proteins are a small family of transcription factors that play pivotal role in morphogenesis and myogenesis of skeletal, cardiac, and smooth muscle cells. In vertebrates, there are four MEF2 genes, referred to as MEF2A, -B, -C and –D that are located on different chromosomes. MEF2C transcripts are restricted to skeletal muscle, brain and spleen. On the basis of the sequences of the bovine chromosome 7 genomic contig, available in the GenBank database, sets of PCR primers were designed and to amplify the bovine MEF2C gene promoter region. Seven overlapping fragments of the bovine MEF2C gene were amplified and then sequenced. These fragments were composed in the 3120-bp sequence and deposited in the GenBank under no. GU211007. Using MSSCP analysis and sequencing, we investigated C/T SNP at position - 1606 in the promoter region, which could be recognized with RFLP/BsrI. The application of the Real-time PCR (transcript level) and Western blotting (protein level) revealed that the MEF2C gene expression level in the longissimus dorsi muscle LD was higher in cattle with the TT genotype than in those with the CC genotype; but the difference was not statistically significant (p=0.0712).

Index Terms — myogenesis, MEF2C gene, polymorphism, real-time PCR, Western blot

56th International Congress of Meat Science and Technology 79 C007

EFFECTS OF CAMPTOTHECIN AND ETOPOSIDE ON EXPRESSION OF CASPASE-3, CALPAIN AND CALPASTATIN OF CHICKEN DURING POSTMORTEM AGEING

Lin Chen, Xianchao Feng, Xinglian Xu, and Guanghong Zhou*

Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China *Corresponding author (phone: +86-25-84396928; fax: +86-25-84396937; e-mail: [email protected])

Abstract—Calpain activity is an important factor in the conversion of muscle into tender meat, and recently consideration has focused on the potential of a key protease of apoptosis, caspase-3, as being involved in the underlying mechanism for the postmortem tenderization of meat. As there are several common factors of meat ageing and apoptosis, we used apoptosis inducers Camptothecin and Etoposide to treat chicken muscle after slaughter and followed the outcome during 7 days of ageing. Our results showed that each treatments stimulated caspase-3/7 activity significantly during storage time (p<0.01). According to the results of Western blots, all the treatments enhanced the band intensity of calpain (p<0.05) but reduced calpastatin (p<0.05) during 7 days of meat ageing. The findings of this investigation revealed that caspase-3 possibly activates calpain via calpastatin degradation. We speculate that, through the calpain/calpastatin system, caspase-3 has the potential to contribute to the tenderisation of meat during the conversion of muscle tissue into meat.

Index Terms — caspase-3, calpain, calpastatin, postmortem ageing

C008

EFFECT OF DGAT1 POLYMORPHISM ON MEAT SHEAR FORCE AND COMPRESSION IN SWEDISH BEEF BREEDS

Xin Li1*, Marie Ekerljung2, Anne Lundén2, and Kerstin Lundström1

1Department of Food Science, Swedish University of Agricultural Sciences, Box 7051, Uppsala SE-750 07, Sweden 2Department of Animal Breeding and Genetics, Swedish University of Agricultural Sciences, Box 7023, Uppsala SE-750 07, Sweden *Corresponding author (phone: +46-(0)18-67 1641; fax: +46-(0)18-67 2995; e-mail: [email protected])

Abstract—The objective of this study was to investigate the frequency of the DGAT1 K232A genotype in Swedish beef breeds and its effects on beef tenderness. Young bulls (n=206) from five Swedish beef breeds were selected and shear force and compression were performed to evaluate meat tenderness characteristics. Within the Angus breed, animals with the heterozygous KA genotype of the DGAT1 gene had significantly higher peak force (N) and total energy (N.mm) compared to those with the AA genotype (p<0.05). In conclusion, individuals with the KA genotype of the DGAT1 gene showed significantly poorer tenderness characteristics compared to those with the AA genotype in the Angus breed whereas no significant differences were found for the other breeds.

Index Terms — beef cattle, DGAT1, meat tenderness, polymorphism

80 56th International Congress of Meat Science and Technology C009

EFFECTS OF GRASS-FED AND GRAIN-FED DIETS ON EXPRESSION OF GENES FOR MUSCLE DEVELOPMENT IN JAPANESE BLACK STEERS

M. Shibata1*, K. Matsumoto1, Y. Hikino1, M. Oe2, K. Ojima2, I. Nakajima2, S. Muroya 2, and K. Chikuni2

1National Agricultural Research Center for Western Region, 60 Yoshinaga, Kawai, Oda, Shimane 694-0013, Japan 2National Institute of Livestock and Grassland Science, Tsukuba, Ibaraki 305-0901, Japan *Corresponding author (phone: +81-854-82-0144; fax: +81-854-82-2280; e-mail: [email protected])

Abstract—This study aimed to investigate gene expression for muscle development in steers fed a large amount of roughage during the indoor fattening period. Ten, 10-month-old Japanese Black steers were randomly separated into grass-fed and grain-fed groups. All steers were fed a combination of concentrate ad libitum and grass hay until 16 months of age in a stall barn. After this control period, the grass-fed steers were fed a combination of grass hay ad libitum and concentrate at 2.0 kg/day, whereas the grain-fed steers continued the concentrate diet in the same environment. The steers were slaughtered at 28 months of age. Analysis of gene expression for C/EBPα, PPARγ2 and myosin heavy chain (MHC) was performed by real-time PCR. C/EBPα gene expression in skeletal muscle was higher in the grain-fed group than in the grass-fed group at the end of fattening. Gene expression of PPARγ2 showed a similar tendency, although the grain-fed and grass-fed groups were not significantly different. C/EBPα gene expression in the LL muscle of the grass-fed group was lower after feeding the experimental diet than before feeding it. Gene expression of MHC in the LL muscle was greater in the grass-fed group than in the grain-fed group. These results demonstrate that the expression of genes involved in muscle growth was altered by feeding a large amount of roughage.

Index Terms — myosin heavy chain, adipogenic gene, beef cattle, roughage

C010

FAT DEPOSITION IN JAPANESE BLACK AND HOLSTEIN STEERS FED A HIGH ENERGY DIET

Elke Albrecht1*, Takafumi Gotoh2, Torsten Viergutz1, Gerd Nürnberg1, and Jochen Wegner1

1Leibniz Institute for Farm Animal Biology (FBN), Wilhelm-Stahl-Allee 2, 18196 Dummerstorf, Germany 2Kuju Agricultural Research Center, Kyushu University, 878-0201 Kuju-cho, Oita, Japan *Corresponding author (phone: +49-38208-68858; fax: +49-38208-68852; e-mail: [email protected])

Abstract—The aim of the study was to quantify breed differences in fat deposition within the longissimus muscle (LM) and main fat depots. We studied the cellularity and gene expression to assess fat distribution in the carcass and transcriptional activity of adipocytes. Japanese Black (JB; n=6) and Holstein steers (HS; n=5) were fed a high energy diet and slaughtered at 26 months of age. Holstein steers were heavier (p=0.003) than JB, but both breeds stored similar absolute amounts of subcutaneous, perirenal, and visceral adipose tissue. The intramuscular fat content was about 14% higher (p=0.001) in JB, resulting in larger marbling flecks (p<0.001). Adipocyte size in different tissues was always significantly or in tendency larger in JB (p<0.1). The LM weight and cross sectional area were in tendency larger in JB (p=0.09 and 0.06, respectively), caused mainly by the higher fat content, because muscle fibers were smaller in JB (p=0.006). The muscle fiber type profile did not differ between breeds. A key regulator of adipogenic differentiation, namely peroxisome proliferator-activated receptor γ (PPARγ), was similarly expressed in both breeds in all investigated tissues (0.5 < fold change < 2). However, the expression of adipocyte fatty acid binding protein (FABP4) was 2-fold and 3-fold higher in SCF and LM of HS, respectively. A direct association of PPARγ or FABP4 mRNA abundance with the size of adipocytes in a tissue or with the amount of stored fat could not be detected. The results indicate that JB store less fat in other depots with every percent of IMF than HS steers. Furthermore, the results suggest that intramuscular fat deposition is not clearly related to muscle fiber metabolism, and that adipocytes of JB were more matured than adipocytes of HS.

Index Terms — adipocyte, bovine, fat deposition, muscle structure

56th International Congress of Meat Science and Technology 81 C011

ASSOCIATION OF MYOSTATIN AND DECORIN IN THE MUSCLE OF CATTLE

1 2* 1 1 3 2 Xiujuan Liu , Elke Albrecht , Xiaojing Yang , Ruqian Zhao , Ludwig Jonas , and Steffen Maak

1Key Laboratory of Animal Physiology & Biochemistry, Nanjing Agricultural University, Nanjing 210095, P.R. China 2Research Unit Muscle Biology and Growth, Leibniz Institute for Farm Animal Biology (FBN), 18196 Dummerstorf, Germany 3Center for Electron Microscopy, Institute for Pathology, University of Rostock, 18055 Rostock, Germany *Corresponding author (phone: +49 38208 68858; fax: +49 38208 68852; e-mail: [email protected])

Abstract—The objectives of this study were to investigate the expression, localization, and interaction of myostatin (MSTN) and decorin (DCN) in bovine skeletal muscle and to find associations with muscle fiber and adipocyte development. Samples of two muscles, known for a different fiber composition, namely longissimus muscle (LD) and semitendinosus muscle (ST), were obtained from 18 months old bulls of the F2 generation of a Charolais x Holstein cross. Individual muscle sections were stained for determination of size and type of muscle fibers and immunohistochemical detection of the proteins. The mRNA abundance and protein expression of MSTN and DCN were analyzed by real-time PCR and Western blot, respectively. As expected, the ST had more fibers of the fast type, less fibers of the intermediate and the slow type, and less intramuscular fat than the LD. The abundance of MSTN and DCN mRNA was not significantly different between both muscles. At the protein level, mature MSTN was similarly expressed in both muscles, whereas its inhibitors MSTN propeptide and DCN were higher expressed in ST. Myostatin propeptide was detectable in all muscle fibers of adult cattle muscle. The mature MSTN was detectable to a much lower extent and mainly in slow fibers. Furthermore, MSTN was localized in close proximity to DCN in intermyocellular space, suggesting a possible interaction between both proteins. Co-localizations of MSTN and DCN were often observed near slow fibers or in connective tissue near developing adipocytes. Despite a comparable MSTN expression in both muscles, its biological activity may be different due to different amounts of inhibitors and possible interactions, suggesting a muscle specific regulation of MSTN action. The role of MSTN and DCN as well as their interactions in the determination of muscle composition needs to be further elucidated.

Index terms — cattle, decorin (DCN), muscle, myostatin (MSTN)

C012

DIETARY N-6 AND N-3 FATTY ACIDS ALTER THE FATTY ACID COMPOSITION OF TISSUES AND THE FATE OF BENEFICIAL FATTY ACIDS DURING PROCESSING

1 2 1 1 1* A. Herdmann , J. Martin , G. Nuernberg , D. Dannenberger , and K. Nuernberg

1Research Unit Muscle Biology and Growth, Leibniz Institute for Farm Animal Biology (FBN), 18196 Dummerstorf, Germany 2State Institute for Agriculture and Fishing Research, Institute for Animal Production, 18196 Dummerstorf, Germany *Corresponding author (phone: +49-38208-68857; fax: +49-38208-68851; e-mail: [email protected])

Abstract—The present study investigated the effects of dietary linolenic acid (ALA) vs. linoleic acid (LA) on fatty acid composition and stearoyl-CoA desaturase (SCD) activity in longissimus muscle and subcutaneous adipose tissue of bulls and on the fatty acid profile of German corned beef (GCB) and Tea sausage spread (TSS). Supplementation of the diet with ALA was accompanied by an increased level of n-3 fatty acids in muscle and fatty tissue which resulted in a decrease of n-6/n-3 ratio. The production of GCB by using lean meat of these bulls reflects the fatty acid transfer from beef to the product. The amount of ALA and the sum of n-3 LC PUFA in GCB are 1.4 times higher in the ALA enriched feeding group. This also caused a lower ratio of n-6/n-3 FA (4.0 vs. 5.9) in this group. The processing procedure did not affect negatively the fatty acid composition.

Index Terms — PUFA, SCD activity, German corned beef sausages, tea sausage spread

82 56th International Congress of Meat Science and Technology C013

INTRACELLULAR CALCIUM REGULATES AMP-ACTIVATED PROTEIN KINASE ACTIVITY IN AN OSCILLATION-DEPENDENT MANNER

Sungkwon Park, Eric M. England, Haibo Zhu, Jason M. Scheffler, Steve C. Kasten, Tracy L. Scheffler, and David E. Gerrard*

Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg, VA, 24061, USA *Corresponding author (phone: +1-540-231-9157; fax: +1-540-231-3010; e-mail: [email protected])

Abstract—Skeletal muscle calcium signaling is important for muscle contraction, as well as regulates many cellular processes. Calcium-regulated calmodulin dependent kinase kinase (CaMKK) has recently been identified as upstream regulator of AMP-activated protein kinase (AMPK), which is energy regulator in skeletal muscle. Although there is evidence that cytosolic calcium regulates AMPK through a series of pathways, the molecular mechanisms by which calcium regulates AMPK are poorly understood. The objective of this study is to understand the function of calcium oscillations on AMPK activity and define the specific calcium-regulated signaling molecules in this pathway. AMPK activity was increased by 2 folds in muscles from mice treated with AICAR (known AMPK activator). Administration of caffeine (calcium releasing agent) for 10 d decreased AICAR-induced AMPK activity to control level. This repressed AMPK activity was blocked by dantrolene, a ryanodine receptor stabilizer. Different calcium frequencies were simulated in C2C12 myotubes by alternating media containing caffeine and dantrolene. Changes in intracellular calcium levels were confirmed by fluorescent calcium indicator, Fura2. To define the function of calcium signaling, CaMKK or CaMK was knocked down. Low frequency calcium stimulations had a positive effect on AICAR-induced AMPK activity, whereas continuous high calcium level decreases AMPK activity suggesting a biphasic control of AMPK activity by calcium. Knock-down studies suggest the negative effects of chronic calcium levels on AMPK activity is partly mediated through the CaMK signaling cascade. These data show different cytosolic calcium waves elucite distinctly responses in muscle cells and suggest that inhibition of AMPK by calcium is mediated in part by the calcium-CaMK signaling cascade.

Index Terms — AMPK, calcium, skeletal muscle, signal transduction.

C014

MEAT QUALITY AND SENSORY EVALUATION OF DIFFERENT PIG BREEDS: RELATIONSHIPS BETWEEN MHC ISOFORMS AND SENSORY EVALUATION

Y.K. Kang1, Y.M. Choi1, S.H. Lee1, J.H. Choe1, K.C. Hong2, and B.C. Kim1*

1Division of Food Science & Technology, Korea University, 5-1 Anam-Dong, Seongbuk-Gu, Seoul 136-713, South Korea 2Division of Biotechnology, Korea University, 5-1 Anam-dong, Sungbuk-gu, Seoul 136-713, South Korea *Corresponding author (phone: +82-2-3290-3052; fax: +82-2-925-1970; e-mail: [email protected])

Abstract—The goals of this study were to compare postmortem meat quality measurements, sensory evaluation of cooked meat and myosin heavy chain (MHC) isoform contents of different porcine breeds. In addition, the relationships between MHC isoform content and sensory evaluation were examined. Berkshire pig, with the highest pH24 h value had greater water holding capacity than the other breeds. Also, in sensory evaluation of cooked meat from the different breeds, Berkshire pig meat was more tender and juicier. Though the content of MHC isoforms did not differ significantly among breeds, we found significant relationships between the fast/slow ratio of isoforms and sensory evaluation in all pigs, with the exception of the flavor intensity and mouth coating. Therefore, the content of MHC isoforms is associated with the sensory evaluation of cooked meat in Berkshire breed.

Index Terms — myosin heavy chain isoforms, meat quality, pig breeds, sensory evaluation

56th International Congress of Meat Science and Technology 83 C015

ASSOCIATION BETWEEN GENETIC MARKERS AND PROCESSING TRAITS OF BAYONNE DRY CURED HAM

V. Sante-Lhoutellier1*, C. Chambon1, M. Candek-Potokar2, M. Skrlep2, P. Gou3, M. Hortos3, 4 5 G. Evans , and N. Robert

1INRA, QuaPA F-63122 Saint Genès Champanelle, France 2KIS, Ljubljana, Slovenia 3IRTA Monells, Spain 4PIC Sygen, United Kingdom 5INPAQ – PYRAGENA - Consortium du Jambon de Bayonne, 64410 Arzacq, France *Corresponding author (phone: 33 473062 4708; e-mail: [email protected])

Abstract—In dry cured ham production, salt counteracts the negative effects of high proteolysis on the sensory and processing quality of ham. Our objective is to identify suitable genetic markers to facilitate rapid selection of pigs with low protease activity for reduced salt dry ham production without any detrimental quality trait, especially those related to slicing ability. In this experiment 3 SNPs (single nucleotide polymorphism) were studied: two from the gene CAST at the loci 249 and 638, and one from the gene PRKAG3 at the locus 199. 120 hams were selected, half of them was submitted to normal processing while the other half was less salted (- 20%). Hams were genotyped for the previous genes. Green hams traits (weight, fat cover, semimembranosus pH and colour) were determined. Compositional analysis was conducted on Biceps femoris: moisture, NaCl, protein content, non protein nitrogen or proteolysis index, and TBARS. Processing and slicing yields were monitored. The moisture content was affected by the PRKAG3 gene. The homozygotes Ile/Ile presented higher moisture content compared to the homozygotes Arg/Arg. The processing traits were affected by gene CAST at the locus 249, the homozygotes Lys/Lys presenting lower losses after the salting period and higher processing yields. For CAST gene at the locus 638, similar results for processing traits were found except for the salting losses. Taking all the above points into consideration, our results suggest that the salt reduction tested in this study did not impair the final product and the CAST gene at the loci 249 and 638 affected positively the processing traits.

Index Terms — dry cured ham, CAST gene, PRKAG3 gene, salt, processing yield

C016

EFFECTS OF DIETARY MUTTON ON NITRIC OXIDE, NITRIC OXIDE SYNTHASE, LIPID PEROXIDATION IN RATS

Jia Chen1,2, Yao Liu1,2, Lu Yuan1,2, Feng Gao2, XinLian Xu1, and GuangHong Zhou1*

1Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China 2College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, JiangSu, China *Corresponding author (phone: +86-25-84396928; fax: +86-25-84396937; e-mail: [email protected])

Abstract—Thirty SD rats were allotted to two groups randomly, which were subjected to the following treatments: feeding with the basal diet containing 20% protein as control group (n=15), supplementation with 20 % mutton powder to the basal diet at a final concentration of 20% protein as mutton group (n=15). After four weeks, the rats were killed and effects of nitric oxide (NO), nitric oxide synthase (NOS), superoxide dismutase (SOD) and malondialdehyde (MDA) in plasma were examined. Results indicated that NO. MDA and SOD of serum in mutton group were significantly higher than control group. Comparing with control group, NOS in serum was significantly decreased. Thus, it was demonstrated that mutton could increase the produce of NO, raise excessive oxide free radicals and lipid peroxidation lesion induced by NO and other free radicals.

Index Terms — mutton, nitric oxide, nitric oxide synthase, lipid peroxidation

84 56th International Congress of Meat Science and Technology C017

BACTERIAL CONTRIBUTION TO PROTEOLYSIS DURING FERMENTATION AND RIPENING OF DRY SAUSAGES

Constanza M. Lopez, Graciela M. Vignolo, and Silvina G. Fadda

Centro de Referencia para Lactobacilos (CERELA), CONICET, Chacabuco 145, 4000ILC Tucumán, Argentina

Abstract—Argentine has a well established reputation as a high quality beef supplier around the world, as well as possesses one of the world’s highest levels of beef consumption per capita. Although this well known globally perception, quality objective measure for processed meat products seldom reach such a high quality standards. To enhance hygienic and sensory features of fermented meat products, attention on the development of starter cultures with adequate fermentation characteristics must be provided. Meat proteins degradation that takes place during ripening of dry fermented sausages leads to an increase in peptides and amino acids concentration as a result of the proteolytic activities of both endogenous and microbial enzymes. In this regards, lactic acid bacteria are essential agents mainly through their metabolic activities on carbohydrates and proteins resulting in pH reduction and the generation of flavour compounds. In this context, this study aims to determine the contribution of Argentinean sausage microbiota in the generation of typical flavour compounds to standardize quality while preserving product typicity to be awarded a Protected Designation of Origin (PDO).

Index terms — fermented sausage, flavour, meat, protein degradation, starter culture

C018

VARIATION OF AMPK ACTIVITY AND ITS EFFECTS ON GLYCOLYSIS IN POSTMORTEM LAMB

Li Ze, Ma Xia, and Jin Ye*

College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot, Inner Mongolia, China, 010018 *Corresponding author (phone: 86-471-4309230; fax: 86-471-430923; e-mail: [email protected])

Abstract—AMPK activity and glycolysis indexs were observed to determine the correlation of them. The results showed that AMPK was activated in postmortem skeletal muscle, and reach the maximal value at 1hr, then begin to fall down, AMPK activity has very significantly deviation among 0-24 hr postmortem(p<0.01). Glycogen content and pH value were all decreased endlessly at 0-24 hr postmortem, lactic acid content was increased at 0- 24 hr postmortem, and significantly difference are all very significantly at different time postmortem(p<0.01). HK and LDH were all reached max activity at 1hr postmortem, and then step down gradually, This is correspond with the trend of AMPK activity variation. There are significantly deviation at different time postmortem for HK and LDH activity (p<0.01). The study supports that AMPK regulates glycolysis in postmortem skeletal muscle.

Index Terms — AMPK, glycolysis, postmortem lamb

56th International Congress of Meat Science and Technology 85 C019

EFFECTS OF GLYCOGEN AND LACTATE CONTENT ON PROTEIN DENATURATION AND THEIR INFLUENCE ON PORK QUALITY

J. H. Choe1, Y. M. Choi1, S. H. Lee1, Y. K. Kang1, K. C. Hong2, and B. C. Kim1*

1 Division of Food Science & Technology, Korea University, 5-1 Anam-Dong, Seongbuk-Gu, Seoul 136-701, South Korea 2 Division of Biotechnology, Korea University, 5-1 Anam-Dong, Seongbuk-Gu, Seoul 136-701, South Korea *Corresponding author (phone: +82-2-3290-3052; fax: +82-2-925-1970; e-mail: [email protected])

Abstract—The purpose of this study was to investigate the influence of glycogen and lactate content on total protein solubility during the postmortem period and to examine the effect of total protein solubility on pork quality. Two groups were categorized by total protein solubility. Although there were no significant differences in postmortem glycogen contents between the groups, the low total protein solubility group contained significantly more lactate at 45 min postmortem than the high total protein solubility group. The low group exhibited a rapid metabolic rate during the early postmortem period compared to the high group. In addition, the low group was paler in color, and had a lower water holding capacity than the high group. Based on these results, the lactate content at 45 min postmortem had an impact on the extent of protein denaturation, which affected pork quality.

Index Terms — gylcogen, lactate, pork quality, total protein solubility

C020

EFFECT OF SIZE OF TYPE IIB FIBER ON MEAT QUALITY AND MUSCLE FIBER CHARACTERISTICS IN PIGS

G. D. Kim1, J. Y. Jeong2, K. Y. Seo1, E. Y. Jung1, H. S. Yang1, J. T. Jeon1, and S. T. Joo1*

1Division of Applied Life Science (BK21), Graduate School of Gyeongsang National University, Jinju, Gyeongnam 660-701, Korea 2Swine Scientic Technique Center, Jinju National University, Jinju 660-758, South Korea *Corresponding author (phone: +82-55-751-5511; fax: +82-55-756-7171; e-mail: [email protected])

Abstract—We investigated, in pigs, the effects that the size of type IIB fibers have on the quality of meat and muscle fiber characteristics. Three groups were formed, categorized by both size and proportion of type IIB fibers. Total fiber number, fiber area composition and fiber size of type I were higher in Group BS (high proportion of both small-sized and big-sized IIB fiber). Intramuscular fat (IMF) content and redness were also higher in Group BS (p<0.05). Water-holding capacity, however, was not significantly different among the groups (p>0.05). Pigs which have a high proportion of both small-sized and big-sized IIB fibers have lower muscle mass and a higher IMF content and redness.

Index Term — muscle fiber, fiber size, meat quality, pig

86 56th International Congress of Meat Science and Technology C021

INFLUENCE OF HIGH-OXYGEN AND LACTATE/PHOSPHATE ENHANCEMENT ON, PROTEOLYSIS, PROTEIN POLYMERIZATION, AND TENDERNESS OF POSTMORTEM BEEF MUSCLES

Yuan H. Kim1*, Steven M. Lonergan2, and Elisabeth Huff-Lonergan2

1AgResearch MIRINZ, Ruakura Research Centre, Private Bag 3123, Hamilton 3240, New Zealand 2Muscle Biology Group, Department of Animal Science, Iowa State University, Ames, IA 50011 *Corresponding author (phone: +64-7-838-5913; fax: +64-7-838-5012; e-mail: [email protected])

Abstract—Two consecutive experiments were conducted to determine the influecne of high-oxygen modified atmoshphere packaging (HiOx-MAP) and lactate/phosphate enhancement on biochemical processes involved with the development of tenderness of early postmortem beef cuts. In experiment 1, three different paired muscles (n=10)-longissimus lumborum (LD), semimembranosus (SM), and adductor (AD)-were obtained at 24 h postmortem. Steaks (2.54 cm thick) were cut from each muscle, randomly assigned to either HiOx-MAP (80% O2, ° 20% CO2) or vacuum (VAC), and displayed for 9 day at 1 C. In experiment 2, at 24 h postmortem, three bovine muscles (LD, SM, AD; n=10, respectively) were enhanced (10% pump) with either lactate (2.5%)/phosphate (0.3%) solution or water, packaged in HiOx-MAP, stored 9 day 1°C, and then displayed for 7 day 1°C. For both experiment 1 and 2, SDS-PAGE, western blot (desmin, troponin-T, μ-calpain, and myosin heavy chain (MHC)), star probe, lipid oxdiation were determined on steaks at the begining and at the end of display. Sensory analysis was included in experiment 1. HiOx-MAP packaged beef steaks had a significant increase in lipid oxidation during display. The steaks in HiOx-MAP had significantly lower tenderness and juiciness, and higher off-flavor scores compared to steaks in VAC. HiOx-MAP did not affect (p>0.05) μ-calpain autolysis and degradation of either troponin-T or desmin. SDS-PAGE, western blotting, and diagonal-PAGE revealed oxidative cross-linking of MHC in meat packaged in HiOx-MAP. The lactate/phosphate injection significantly decreased accumulation of lipid oxidation of all three bovine muscles throughout display period. The enhancement improved (p<0.05) instrumental tenderness values of LD and SM. There were no significant differences found in desmin and troponin-T degradation, and cross-linked MHC between treatments. The results suggest that lactate/phosphate enhancement have beneficial effects on lipid oxidation stability, and instrumental tenderness development of beef cuts under a HiOx-MAP condition.

Index Terms — high-oxygen MAP, lactate/phosphate, oxidation, tenderness

56th International Congress of Meat Science and Technology 87 C022

PROTEIN DENATURATION OF BEEF DEEP SEMIMEMBRANOSUS MUSCLE NEGATIVELY AFFECTS MEAT TENDERNESS BY LIMITING PROTEIN DEGRADATION AND μ-CALPAIN AUTOLYSIS

Yuan H. Kim1*, Aaron Fritchen2, Judson K. Grubbs2, Mark J. Anderson2, Steven M. Lonergan2, and Elisabeth Huff-Lonergan2

1AgResearch MIRINZ, Ruakura Research Centre, Private Bag 3123, Hamilton 3240, New Zealand 2Muscle Biology Group, Department of Animal Science, Iowa State University, Ames, IA 50011 *Corresponding author (phone: +64-7-838-5913; fax: +64-7-838-5012; e-mail: [email protected])

Abstract—In two experiments, this study tests the hypothesis that protein denaturing conditions during the conversion of muscle to meat in beef deep semimembranosus (SM) will negatively influence meat tenderness by decreasing the extent of μ-calpain autolysis and concomitant decreases in postmortem proteolysis. In experiment 1, the SM was removed from beef carcasses (n=10) at 24 h postmortem, packaged in high-oxygen modified ° atmosphere (HiOx-MAP; 80% O2, 20% CO2), and displayed for 7 day at 1 C. The pH, protein denaturation, μ- calpain autolysis, and degradation of desmin and troponin-T were determined. In experiment 2, ten beef cattle were slaughtered, and temperature decline of deep SM (DSM) and superficial SM (SSM) was monitored for 24 h of chilling period. At 24 h postmortem, the SM was removed, packaged in vacuum, and stored for 9 day at 1°C. Then, the SM steaks were repackaged in HiOx-MAP, and further displayed for 7 day at 1°C. Star probe measurements were taken for steaks from each storage and display period to determine instrumental tenderness differences of DSM and SSM. DSM had a significantly slower temperature decline rate than SSM during chilling. Location did not affect pH at 24 h postmortem. DSM had higher (p<0.05) protein denaturation values than SSM. Western blotting for μ-calpain autolysis revealed that at 48 h postmortem DSM maintained unautolyzed μ- calpain subunit (80 kDa), whereas SSM had mostly autolyzed subunits (78 and 76 kDa). The western blotting of desmin and troponin-T also found that DSM had less (p<0.05) protein degradation than SSM throughout display time. The star probe determined that DSM had significanlty lower tenderness values than SSM throughout storage and display periods. These results confirm our hypothesis that increased protein denaturation of DSM results in minimal proteolysis by negatively affecting μ-calpain activity, which subsequently leads to decrease instrumental meat tenderness values.

Index Terms — protein denaturation, proteolysis, semimembranosus, tenderness

C023

A COMPARATIVE STUDY ON THE PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF OSTRICH MEAT AND BEEF DURING AGING

S. Alasvand Zarasvand1., M. Kadivar2, M. Aminlari3*, and S. S. Shekarforoush4

1Department of food Science and Technology, School of Agriculture, Shiraz University, Shiraz 71345, Iran 2Department of Food Science and Technology, Isfahan University of Technology, Isfahan, Iran 3Department of Biochemistry, School of Veterinary Medicine, Shiraz University, Shiraz 71345, Iran 4Department of Food Hygiene, School of Veterinary Medicine, Shiraz University, Shiraz 71345, Iran *Corresponding author (phone: +98-711-2286950; fax: +98-711-2286940; e-mail [email protected])

Abstract—The objective of this search was to evaluate chemical, physical parameters and functional properties of ostrich meat (M. iliofibularis) and beef (M. longissimus dorsi) during storages at 4oC for 4.5, 24, 72 and 168 h post-mortem. Results indicated significant decrease in shear force values (p<0.05) in both meat types during storage. Lightness (L*) of the two muscles decreased while redness (a*) and yellowness (b*) increased in both meat types. pH values significantly decreased (p<0.05) while buffering capacity, emulsifying capacity, emulsifying stability, foaming capacity, water holding capacity, and myofibrilar fragmentation index were increased during 7 days postmortem (p<0.05). Aging showed no effect on cooking loss either in ostrich or in beef. Within the parameters of the present study, it is concluded that ostrich meat has superior functional attributes compared to beef initially and during aging time (p<0.05). Results indicated that meat functional properties improved upon aging in two species.

Index Terms — aging, beef, meat, ostrich

88 56th International Congress of Meat Science and Technology C024

ASSOCIATION BETWEEN mRNA EXPRESSION LEVEL OF ATGL GENE AND TISSUE FAT CONTENT AT DIFFERENT DEVELOPMENTAL STAGES OF GUIZHOU MINI-PIG

Yong Yang1,2, Chunjiang Zhao3, Shan Xiao1, He Zhan1, Changxin Wu3, and Changwei Ma1*

1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China 2College of Food Science, Sichuan Agricultural University, Yaan, 625014, China 3College of Animal Science and Technology, China Agricultural University, Beijing, 100094, China *Corresponding author (phone: +86-10-62737643; fax: +86-10-62737643; e-mail: [email protected])

Abstract—Adipose triglyceride lipase (ATGL) was recently identified as a novel lipase that performed the initial step in triacylglycerol hydrolysis. The objective of this study was to investigate the relationship between the mRNA expression level and tissue fat content at different developmental stages of Guizhou mini-pig. Real-time quantitative PCR showed that pig ATGL gene was highly expressed in adipose tissue while poorly expressed in muscle, liver, heart and kidney in three developmental stages. Tissue fat content decreased significantly from 90 day to 180 day and increased significantly from 180 day to 270 day in adipose tissue and muscle. Correlation analysis displayed that the expression level of ATGL gene closely and negatively correlated with tissue fat content in adipose tissue and Longissimus dorsi muscle. It suggests that ATGL is most probably a key enzyme responsible for fat deposition in swine, and it may have great impact on meat quality by regulating intramuscular fat content during development.

Index Terms — ATGL gene (or PNPLA2), mRNA expression level, tissue fat content, development and pig

C025

EXPRESSION AND ANTIBODY PRODUCTION OF CONNECTIN FRAGMENT INCREASED IN SARCOPLASM DURING POSTMORTEM AGING OF CHICKEN MUSCLE

Minoru Yamanoue1*, Takashi Kubo1, Kenichi Matsunaga1, Syuji Ueda1, and Michihiro Takagi2

1Laboratory of Chemistry and Utilization of Animal Products, Graduate School of Agricultural Science, Kobe University, Kobe, Hyogo 657-8501, Japan 2Research Team for Viral Disease, National Institute of Animal Health, 3-1-5 Kannondai, Tsukuba, Ibaraki 305-0856, Japan *Corresponding author (phone: +81-78-803-5888; fax: +81-78-803-5888; e-mail: [email protected])

Abstract—A present study aims at clearing relevance of the increase in a connectin fragment in sarcoplasm and meat tenderization caused by aging of meat. In order to prepare antibody against the fragment, we used recombinant connectin fragment as immunogen. The gene coding the connectin fragment was amplified by PCR as template of chicken cDNA library and cloned into the vector pET-22b. Expression of the gene was induced by IPTG in host cells E. coli DE3 strain introduced the vector. Expression of recombinant protein was confirmed on the SDS-PAGE gel. After protein purification, the recombinant connectin fragment was immunized to rat and the antiserum colored the 20 kDa band which corresponded to connectin fragment increased in sarcoplasm from aged chicken muscle. These results suggest that antibody against the connectin 20 kDa fragment is useful for monitoring chicken meat tenderization during aging.

Index Terms — connectin fragment, antibody, meat tenderization, aging

56th International Congress of Meat Science and Technology 89 C026

DECREASING MUSCLE PHOSPHOCREATI_E SLOWS POSTMORTEM GLYCOLYSIS AND IMPROVES PORK QUALITY

Tracy L. Scheffler, Jason M. Scheffler, Steven C. Kasten, Eric M. England, Sungkwon Park, and David E. Gerrard*

Department of Animal & Poultry Sciences, Virginia Tech, Blacksburg, Virginia, USA *Corresponding author (phone: +1-540-231-9157; fax: +1-540-231-3010; e-mail: [email protected])

Abstract—Rate and extent of postmortem glycolysis are the main factors controlling pork quality development. The objective of this study was to evaluate the role of phosphocreatine (PCr) on postmortem glycolysis and resulting pork quality attributes. Phosphocreatine and creatine content of muscle were manipulated by feeding pigs the creatine analogue, β-guanidinopropionic acid (β-GPA). Animals received a standard (control) diet or β- GPA supplemented (2%) diet (1 wk or 2 wk). Animals were harvested and muscle samples were taken from the longissimus at 0, 20, and 45 min and 24 h postmortem. As expected, supplementation with β-GPA resulted in reduced muscle PCr at 0 min (p=0.05). Other indicators of muscle energy status at harvest, including ATP, pH, and lactate, were similar among control and treatment animals. However, by 20 min postmortem, G6P was lower (p<0.05) in muscle from β-GPA fed animals. G6P remained lower at 45 min (p=0.06) and was accompanied by lower muscle glucose (p=0.03) and lactate (p=0.08), and increased muscle pH (p=0.08). The decreased rate of glycolysis resulted in improved pork quality, as demonstrated by decreased reflectance (p=0.003), higher subjective color scores (p=0.004), and decreased drip loss (p=0.1). In total, this supports that decreased muscle phosphocreatine contributes to reduced glycolytic flux and promotes development of more desirable pork quality.

Index Terms — β-guanidinopropionic acid, glycolysis, phosphocreatine, pork quality

C027

PROFILING OF VOLATILE COMPOUNDS IN THIGH MEAT FROM KOREAN NATIVE CHICKENS AND COMMERCIAL BROILERS

S. Seo1, H. J. Jeon2, Y. Jung3, S. Jung3, W. S. Kim1, and C. Jo3*

1Department of Animal Biosystem Sciences, Chungnam National University, Daejean 305-764, South Korea 2Division of Food and Animal Biotechnology, Seoul National University, Seoul 151-921, South Korea 3Department of Animal Science and Biotechnology, Chungnam National University, Daejean 305-764, South Korea *Corresponding author (phone: +82-42-821-5774; fax: +82-42-825-9754; e-mail: [email protected])

Abstract—The objectives of this study are to profile volatile compounds (VC) in thigh meat from KNC and CB and to identify differences in the VC pattern between the two meat sources in multiple stages of growth. Totals of 201 KNC and 200 CB fed commercial broiler diets were used in this study. KNC and CB were killed at 7, 9, 11, 13, and 15, or 3, 4, 5, 10, and 13 weeks of age, respectively. Thigh muscles were obtained from 10 birds of each breed at each stage of growth. VC composition of the thigh muscles was analyzed using Gas Chromatograph/Mass Spectrometry. The triplicate measurements of VC in the samples were averaged and profiled for the different stages of growth. Only compounds that measured at least two stages of growth in KNC or CB were used in the analysis. The relevant VC patterns of each breed were identified using the K-means clustering analysis. The numbers of VC used for profiling were 26 and 37 for KNC and CB, respectively. In both KNC and CB thigh meat, five K-means were sufficient for describing the patterns of VC composition in the stages of growth. The patterns, however, were different. In KNC the cluster containing the largest numbers of VC was K5 (7 compounds), which showed a slow increase up to 11 weeks of age and a rapid increase after then. The major patterns of CB were B3 (peak at 4 weeks and remains at low level after then) and B5 (continuous decreasing); both contain 12 compounds. In conclusion, there is much variation in the VC contents and their patterns at stages of growth in the thigh meat from KNC and CB. The largest number of VC showed a progressive pattern in KNC, while a regressive pattern in CB.

Index Terms — Korean native chicken, profiling, thigh meat, volatile compound

90 56th International Congress of Meat Science and Technology C028

EFFECTS OF SALT SUBSTITUTES ON PROTEIN STRUCTURE IN MUSCLE FOODS STUDIED BY FTIR MICROSPECTROSCOPY

N. Perisic*, N. K. Afseth, R. Ofstad, and A. Kohler

Nofima Mat, Centre for Biospectroscopy and Data Modelling, NO-1430 Aas, Norway *Corresponding author (e-mail: [email protected])

Abstract— Since high sodium intake has been linked to detrimental health effects, there is a necessity to decrease the content of sodium chloride (NaCl) in foods. One approach is to partially replace it by inorganic substitutes. Therefore, the effect of alternative salts to food components needs to be determined. As Fourier transform infrared (FTIR) microscopy is proven to be a powerful tool for determining the changes in protein secondary structure, it has been applied to determine the effect of salt substitutes on beef meat proteins. In the current study three different salts (NaCl, KCl, and MgSO4) in three different concentrations (1.5, 6, and 9%) have been used for salting beef meat (longissimus dorsi muscle). Samples were taken from four different animals in order to reduce the effect of animal variation. The effect of salt combinations was also studied. By the use of FTIR microscopy it has been revealed that the influence of KCl to the protein β-structures is distinguishable from the effects of NaCl and MgSO4.

Index Terms — FTIR microscopy, protein structure, salt substitute

C029

IDENTIFICATION OF VARIABLES USEFUL FOR PREDICITION OF ULTIMATE PH AND COLOR IN PORK

Jason M. Scheffler1, Tracy L. Scheffler1, Sungkwon Park1, Eric M. England1, Kimberly D. Fisher1, Sean F. Holmer2, Dustin D. Boler2, Anna C. Dilger2, John Killefer2, Floyd K. McKeith2, John M. Eggert3, and David E. Gerrard1*

1Department of Animal and Poultry Science, Virginia Polytechnic and State University, Blacksburg, VA 24061, USA 2Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA 3Newsham Genetics LC, West Des Moines, IA, USA *Corresponding author (phone: 1-540-231-9157; fax: 1-540-231-3010; e-mail: [email protected])

Abstract—Accurate prediction of specific pork quality traits will allow processors to sort carcasses based on quality characteristics best suited for particular processing or marketing strategies. For instance, muscle pH is associated with functionality, shelf life and eating quality, whereas CIE L* (lightness) color is associated with consumer acceptance. Identification of variables that contribute to these quality measurements will provide potential avenues for predicting pork quality or applying interventions to improve quality. Although pork quality is largely governed by the rate and extent of pH decline, the typical variation observed in quality cannot be completely explained by these factors. Thus, pigs from Pietrain, Duroc×Pietrain and two separate Duroc sired lines were utilized to generate variation; carcass traits, meat quality, key muscle metabolites, and fiber type were evaluated. From these data, prediction equations were developed to identify potential key contributers to ultimate pH and CIE L* color. The equation for ultimate pH (R2=0.5810; RMSE=0.0742) included 24 h glucose and glycogen as well as initial IMP content and percentage myosin heavy chain type IIB as assessed by SDS- PAGE. The equation for CIE L* (R2 =0.4706; RMSE =2.592) included 24 h glycolytic potential and percentage fat content. These variables may serve as potential targets to further investigate the mechanisms controlling postmortem metabolism and pork quality development.

Index Terms — myosin heavy chain, pork quality, ultimate pH

56th International Congress of Meat Science and Technology 91 C030

AMPK'S INHIBITION OF MTOR ACTIVITY MEDIATED BY INTRACELLULAR ENERGY STATUS

Steven C. Kasten, Jason M. Scheffler, Sungkwon Park, Tracy L. Scheffler, and David E. Gerrard*

Department of Animal & Poultry Science, Virginia Polytechnic and State University, Blacksburg, Virginia, 24061, USA *Corresponding author (phone: +1-540-231-9157; fax: +1-540-231-3010; e-mail: [email protected])

Abstract—AMP-activated protein kinase (AMPK) activation has been shown to decrease protein synthesis by inhibition of the mTOR pathway using various chemical activators. However, two AMPK activators manipulate intracellular energy status by different means. Administration of 5-aminoimidazole-4-carboxamide-1-β-D- ribofuranoside (AICAR) results in accumulation of the AMP analogue, 5-aminoimidazole-4-carboxamide-1-β-D- ribofuranosyl monophosphate while β-guanidinopropionic acid (β-GPA) activates AMPK by decreasing ATP levels. The objectives of this study were to define the dose of β-GPA necessary to activate AMPK to similar levels as AICAR and to assess the ability of these two compounds to modulate mammalian target of rapamycin (mTOR)-mediated protein synthesis. Exposure to 25 mM β-GPA resulted in AMPK activation equivalent to exposure to 0.5 mM AICAR. However, a greater decrease (p<0.05) in mTOR phosphorylation at Ser2448 in cells treated with 25 mM β-GPA was observed compared to those treated with AICAR. These data suggest energy status, particularly ATP availability, may play a larger role in the inhibition of mTOR and protein synthesis than AMPK activation.

Index Terms — AMPK, mTOR, protein synthesis

C031

PORCINE MYOSIN HEAVY CHAIN 1 GENE IS EXPRESSED SIGNIFICANTLY IN BERKSHIRE LOINS WITH HIGH PH24

Woo Young Bang1, Yong Hwa Lee1, Eun Jung Kwon1, Da Hye Park1, Eun Seok Cho1, Min Ji Kim1, Jong-Soon Choi2, Hwa Choon Park3, Beom Young Park4, and Chul Wook Kim1*

1Swine Science and Technology Center, Jinju National University, Jinju 660-758, Korea 2Proteome Research Team, Korea Basic Science Institute, Daejeon 305-333, Korea 3Da-San-Jong-Don Co., Ltd., Namwon 590-831, Korea 4National Livestock Research Institute, Suwon 441-350, Korea *Corresponding author (phone: +82-55-751-3281; fax: +82-55-759-1893; e-mail: [email protected])

Abstract—pH at post-mortem 24 hours (pH24) is an important factor to evaluate porcine meat quality. Here, we performed a GeneFishing PCR-based screen to identify differentially expressed genes between Berkshire loins with high/low pH24. Total RNAs were extracted from Berkshire loins with high/low pH24 and subjected to the Genefishing PCR. The result revealed that four genes are differentially expressed between high/low pH24 groups. Particularly, MYH1 encoding myosin heavy chain 1 was confirmed to be specifically expressed in high pH24 groups by semi-quantitative RT-PCR. These results help to establish the genetic relationship between muscle fiber type composition and pH24 in Berkshire loin.

Index Terms — genefishing PCR, myosin heavy chain 1, pork meat quality, post-mortem pH value

92 56th International Congress of Meat Science and Technology C032

STRUCTURAL CHANGES IN RABBIT SKELETAL MUSCLE G-ACTIN AFTER HIGH HYDROSTATIC PRESSURE

Gerelt Borjigin1*, Zhi-feng Wang1, Shuhei Yamamoto2, Ryuichi Tatsumi3, and Yoshihide Ikeuchi3

1College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda-Lu, Huhhot, 010018, China 2Food Science Center, Niigata University, Ikarashi, Niigata 950-2181, Japan 3Department of Bioscience and Biotechnology, Graduate School of Agriculture, Kyushu University, 6-10-1, Hakuzakiku, Fukuoka, 812-8581, Japan *Corresponding author (phone: +86-471-4308143; fax: +86-471-4308143; e-mail: [email protected])

Abstract—The effects were assessed of high hydrostatic pressure on the structure of rabbit skeletal muscle G- actin. The pressure effects on the structure were measured by spectroscopic measurements such as circular dichroism (CD) spectroscopy, nuclear magnetic resonance (NMR) after releasing the pressure, and surface hydrophobicity was also achieved after releasing the pressure. The decrease in α-helix content was significant exposed to pressure of 300 MPa. The surface hydrophobicity increased with the increase of high pressure applied, and the fluorescence intensity of Gactin showed the maximum increase in the surface aromatic hydrophobicity exposed to pressure of 300 MPa. The signal intensity at 2.055 ppm began to decrease above 300 MPa, and the signal disappeared completely at 400 MPa. Also the singnal near 2.035 ppm originate from methy proton disappeared above 300 MPa. These results indicated that high pressure-induced structural change of G-actin is irreversible.

Index Terms — high hydrastatic pressure, g-actin, circular dichroism (CD), nuclear magnetic resonance (NMR)

C033

THE EXPRESSION ANALYSIS OF COL1A1, COL1A2 AND PROCOLLAGEN TYPE I IN PIG TISSUES

Eun Seok Cho, Woo Young Bang, Won Yong Jung, Eun Jung Kwon, Da Hye Park, Ki Hwa Chung, Tae Wan Kim, Sea Hwan Sohn, Keun Kwang Cho, and Chul Wook Kim*

Swine Science and Technology Center, Jinju National University, Jinju 660-758, Korea *Corresponding author (phone: +82-55-751-3281; fax: +82-55-759-1893; e-mail: [email protected])

Abstract—Korea’s propensity to consume pork can be defined as the preference for the pork having parts with tenderness and texture due to our culture of roast. In this study, we’ve focused on the intramuscular fat and texture, important elements in the parts to be roasted and observed their relationship with meat quality of collagen type I that makes up 90% of collagen family that plays an important role in many connective tissues. We obtained collagen type I α-1 gene (COL1A1) and collagen type I α-2 gene (COL1A2) that produce collagen type I from porcine cDNA library. Then we proceeded with quantitative real-time PCR and immunoblotting analysis to understand what expression patterns two genes show by species, growth stages and tissues. By looking at real-time PCR results, we’ve observed that higher expressions were found in both tenderloin and backfat for growth stage 110 kg compared to other growth stages. By comparing tenderloin and backfat, much higher expression level was found in backfat. As to different expression level between species, Sancheong Berkshire showed higher figure in tenderloin while Yorkshire showed higher figure in backfat (p<0.01 or p<0.05). Same patterns were found in Immunoblotting results just as in real-time PCR. Based on these results, we can infer that collagen type I is related with growth and that high expression level in fat tissues is related with meat quality. In addition, the fact that Sancheong Berkshire showed higher expression level in tenderloin compared to Yorkshire can be an evidence of the superior meat quality of Sancheong Berkshire as known in Korea. As we cannot be aware of the relationship between intramuscular fat, texture or meat quality just by expression level, we conclude that more in-depth study would be needed in future in order to understand the relationship between these genes and meat quality.

Index Terms — collagen type I, cDNA chip, pig, meat quality

56th International Congress of Meat Science and Technology 93 C034

EXPRESSION OF ADIPONECTIN AND ITS RELATED GENES IN SANCHEONG BERKSHIRE PIGS

Yong Hwa Lee, Eun Seok Cho, Woo Young Bang, Eun Jung Kwon, Da Hye Park, Ki Hwa Chung, Tae Wan Kim, Sea Hwan Sohn and Chul Wook Kim*

Swine Science and Technology Center, Jinju National University, Jinju 660-758, Korea *Corresponding author (phone: +82-55-751-3281; fax: +82-55-759-1893; e-mail: [email protected])

Abstract—Sancheong Berkshire pigs are famous for their excellent marbling (intramuscular fat). We aimed find any relation of Adiponectin, AdipoR1, AdipoR2, and A-FABP with fat accretion in growing pigs though mRNA and protein expression analysis. We also studied the tissue distribution of these genes in Sancheong Berkshire pig, and identified that the mRNA expression patterns of adiponectin and A-FABP were similar between the backfat of the growing Sancheong Berkshire and that of Yorkshire pigs, showing relatively high expression in all growth stages. However, the mRNA expressions of AdipoR1 and AdipoR2 in the backfat of the pigs were increased in an age-related manner that was quite different from those of the Yorkshire. Contrary to the previous report, AdipoR1 and R2 were highly expressed in the adipose tissue of Sancheong Berkshire pigs. These results suggest that there are breed differences regarding the expression of AdipoR1 and AdipoR2.

Index Terms — adiponectin, adiponectin receptors, A-FABP, fat

C035

GENETIC VARIABILITY OF LIPOGENIC ACTIVITY AND LIPID COMPOSITION IN RABBIT ADIPOSE TISSUE

P. Hernández*, A. Kačírková, V. Juste, C. Zomeño, A. Blasco

Institute for Animal Science and Technology, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain *Corresponding author (phone: +34-96-387-9756; fax: +34-96-387-7439; e-mail: [email protected])

Abstract—The effect of genetic line on perirenal fat content, fat composition and lipogenic enzyme activities was studied in rabbits. Forty eight rabbits from three synthetic lines (A, V, and R) were used in this experiment. Half of the animals were slaughtered at 9 or 13 weeks of age. Activities of glucose-6-phosphate dehydrogenase (G6PDH), malic enzyme (ME) and fatty acid synthase (FAS) were measured. Live weight (LW), carcass weight (CW) and perirenal fat content (PF) increased with age. LW and CW were higher in line R. At 9 weeks of age there was no difference in PF between lines A and V, and line R showed a lower PF (p<0.10). A higher value of PF was found in line A at 13 weeks of age, with no differences between lines R and V. Perirenal fat showed higher activities of G6PDH and FAS and lower ME than it has been previously found in muscles. There was a decrease with age in FAS activity whereas G6PDH and ME activities were almost not affected by age. A higher lipogenic activity (G6PDH and ME) was found in rabbits from line A in agreement with its higher PF. At 9 weeks of age, the correlations between the PF and lipogenic enzyme activities were higher for G6PDH than for ME and no correlation was found with FAS. No differences between lines or ages were found for fatty acid composition. Our results showed between lines genetic variability in the activity of lipogenic enzymes in rabbit perirenal fat. These enzymes (especially G6PDH) could be relevant indicators of lipid deposition. Some evidence about the relative independence of metabolic capacity of intramuscular fat from other adipose tissues was found suggesting the possibility that intramuscular fat in rabbit could increase without an excessive increase of carcass adiposity.

Index Terms — fat, genetic variability, lipogenic activity, rabbit

94 56th International Congress of Meat Science and Technology C036

TRANSGLUTAMINASE POLYMERIZES MEAT PROTEINS AT -35 oC AND MAY HAVE INDUSTRIAL APPLICATIONS AS A BIOLOGICAL PROTECTIVE FILM

A. M. Ahhmed1,2*, N. M. Albay2, S. Kawahara1, H. Fujino3, M. Muguruma1

1Division of Food Science and Nutrition, University of Miyazaki, 1-1 Gakuen Kibanadai Nishi, Miyazaki, 889-2192, Japan 2Department of Food Technology, Gheran Higher Centre for Agricultural Technologies, Gheran, Tripoli P. O. Box 151, Libya 3Kyushu Nutrition Welfare University, Kokura, Kitakyushu, Fukuoka, 803-8511, Japan *Corresponding author (phone: +81-985-58-7203; fax: +81-985-58-7203; e-mail: [email protected])

Abstract—Over the last three decades, microbial transglutaminase (MTG) has been used as an additive to aggregates proteins and produce low-salt meat products. The addition of salt or MTG to meat products has favourable effects on the textural properties. However, many people, especially the hypertensive and elderly, avoid products with high salt, motivating the search for alternatives. The functional properties of MTG particularly its ability to interlock proteins through glutamine and lysine amino bonds, suggests it could be a pivotal element in improving mechanically processed meat products. The optimum temperatures for creating polymers is from 30-55oC. This study provides evidence that MTG works at low and even freezing temperatures. This work aimed to determine if MTG was active at -35 oC. Surprisingly, MTG polymerized beef proteins at - 35oC during 35 days of storage, and had the potential to decrease hardness, reduce weight loss, and protect against colour deterioration. SDS-PAGE showed that the proteins were denatured when treated with MTG. The strong activity of MTG suggests this enzyme could be an important functional tool, and could benefit the food industry as a preservative material, a biological protective film, or even have medical applications in the near future.

Index Terms — transglutaminase, biological protective film, meat quality, frozen meat

C037

EXPRESSION AND ANTIBODY PRODUCTION OF CONNECTIN FRAGMENT INCREASED IN SARCOPLASM DURING POSTMORTEM AGING OF CHICKEN MUSCLE

Minoru Yamanoue1*, Takashi Kubo1, Kenichi Matsunaga1, Syuji Ueda1, and Michihiro Takagi2

1Laboratory of Chemistry and Utilization of Animal Products, Graduate School of Agricultural Science, Kobe University, Kobe, Hyogo 657-8501, Japan 2Research Team for Viral Disease, National Institute of Animal Health, 3-1-5 Kannondai, Tsukuba, Ibaraki 305-0856, Japan *Corresponding author (phone: +81-78-803-5888; fax: +81-78-803-5888; e-mail: [email protected])

Abstract—A present study aims at clearing relevance of the increase in a connectin fragment in sarcoplasm and meat tenderization caused by aging of meat. In order to prepare antibody against the fragment, we used recombinant connectin fragment as immunogen. The gene coding the connectin fragment was amplified by PCR as template of chicken cDNA library and cloned into the vector pET-22b. Expression of the gene was induced by IPTG in host cells E. coli DE3 strain introduced the vector. Expression of recombinant protein was confirmed on the SDS-PAGE gel. After protein purification, the recombinant connectin fragment was immunized to rat and the antiserum colored the 20 kDa band which corresponded to connectin fragment increased in sarcoplasm from aged chicken muscle. These results suggest that antibody against the connectin 20 kDa fragment is useful for monitoring chicken meat tenderization during aging.

Index Terms — connectin fragment, antibody, meat tenderization, aging

56th International Congress of Meat Science and Technology 95 C038

EFFECT OF CALPAIN EFFECTORS ON TENDERNESS, CALPAIN ACTIVITY AND ULTRASTRUCTURE OF BEEF FROM CHINESE YELLOW CATTLE

Feng Huang1, Jichao Huang1, Xinglian Xu1, Guanghong Zhou1, and Ming Huang1*

1College of Food Science and Technology, NanJing Agricultural University, 1 WeiGang, NanJing, 210095, China *Corresponding author (phone: +86-25-84396808; fax: +86-25-84396808; e-mail: [email protected])

Abstract—the objective of this study was to investigate the biochemical factors affecting beef post-mortem tenderization. After slaughter and chilled for 20 h at 4℃, beef strip loins were obtained and injected with distilled water, calcium chloride (CaCl2), EGTA, zinc chloride (ZnCl2), leupeptin or Triton X 100, then vacuum packaged, and stored at 4℃ for 3, 8, and 16 days, respectively. Beef tenderness, calpain activity and ultrastructure were detected. Results indicated that calcium injection increased rate of beef tenderization (p<0.01); μ-calpain activity was extended greatly in ZnCl2 and leupeptin samples, but μ/m-calpain activity disappeared quickly in calcium samples. Compared to control, ultrastructural disruption occurred more quickly in calcium samples, whereas there was little structural change in leupeptin samples. These results suggest that calpains, especially μ-calpain, play a key role in beef aging and calcium accelerates beef tenderization possibly through activating μ and m-calpain or other uncharacterized cysteine endopeptidases.

Index Terms — beef, Chinese yellow cattle, calpain effectors, tenderization, ultrastructure

C039

THE EFFICIENCY OF ELECTRICAL STIMULATION TO COUNTERACT THE NEGATIVE EFFECTS OF β-AGONISTS ON MEAT TENDERNESS OF FEEDLOT CATTLE

Michelle Hope-Jones1 and Phillip E. Strydom2*

1Department of Animal & Wildlife Sciences, University of Pretoria, Pretoria, 0002, RSA 2Agricultural Research Council, Private Bag X2, Irene, 0062, RSA *Corresponding author (phone: +27-12-672-9340; e-mail: [email protected])

Abstract—Parameters included Warner Bratzler shear force (WBSF) and calpastatin and calpain enzyme activity measured at 24 h post mortem. Treatment groups were a control group (C) and a zilpaterol hydrochloride supplemented group (Z). After slaughter carcasses were split, the left side electrically stimulated (ES) and the right side not stimulated (NES). Samples were aged for 3 days. Zilpaterol resulted in increased (p<0.001) WBSF mainly due to an increased (p<0.001) calpastatin activity. ES improved tenderness (p<0.001) in general by early onset of rigor triggering the activity of calpains. ES also reduced the calpastatin activity (p<0.001), which partially countered the effect of high calpastatin activity on the aging potential of Z loins. ES can therefore be implemented to improve meat tenderness in zilpaterol supplemented steers, although having no zilpaterol will still have an advantage in final tenderness.

Index Terms — calpain, electrical stimulation, meat tenderness, Zilpaterol

96 56th International Congress of Meat Science and Technology C040

HEAT SHOCK PROTEIN BETA 1 WAS ASSOCIATED WITH INTRAMUSCULAR FAT CONTENT IN LONGISSIMUS MUSCLE OF KOREAN CATTLE

Nam-Kuk Kim, Seung-Hwan Lee, Hyun-Jeong Lee, Tae-Hun Kim, and Duhak Yoon*

Animal Genomics & Bioinformatics Division, National Institute of Animal Science, Rural Development Administration, Suwon 441- 706, South Korea *Corresponding author (phone: +82-31-290-1603; fax: +82-31-290-1602; e-mail: [email protected])

Abstract—In previous proteomic studies, heat shock protein beta 1 (HSPB1), succinate dehydrogenase (SDH) and triosphosphate isomerase (TPI) were discovered as candidate proteins related with meat qualities in cattle. For the association study with expression levels and intramuscular fat content in m. longissimus tissue of Korean cattle (Hanwoo), ten steers of each group with low-marbled group (7.44±0.463%) and high-marbled group (23.54±0.881%) were examinedby immunoblotting, real-time PCR and statistical analyses. In present study, HSPB1 expression in both mRNA and protein level was significantly down-regulated according to intramuscular fat content increased (p<0.001). Otherwise, protein expression of SDH was more highly expressed in high- marbled samples (p<0.01). The HSPB1 and SDH were also shown to have significant effect on intramuscular fat content (p<0.05). These results suggest that HSPB1 may be good candidate as marker for identifying fat content in longissimus muscle of Hanwoo steer.

Index Term — intramuscular fat, Korean cattle, HSPB1

C041

CONSTRUCTION OF CO-EXPRESSION NETWORK ASSOCIATED WITH MARBLING SCORE IN BOVINE

Dajeong Lim1,2, Nam-Kuk Kim1, Hye-Sun Park1, Jeongsoo Lee1, Tae-Hun Kim1, Heebal Kim2, and Seung-Hwan Lee1*

1Division of Animal Genomics and Bioinformatics, National Institute of Animal Science, Rural Development Administration, Omokchun-dong 564, Kwonsun-gu, Suwon, Korea 2Laboratory of Bioinformatics and Population genetics, Seoul National University, Seoul, Korea *Corresponding author (phone: +82-31-290-1607; fax: +82-31-290-1602; e-mail: [email protected])

Abstract—Identifying candidate genes related to complex traits or diseases and mapping their relationships require a system-level analysis. Our approach that investigate co-expression relationships of genes related to ‘marbling score’ trait and systemically analyze the network. We observed that our co-expression network has a poer-law connectivity distribution as many other biological networks have. The hub nodes and structure of the result network are constent with the prior information about marbling score. We also performed experimental validation of the hub nodes between high- and low-marbled groups using qRT-PCR. This network-based approach in livestock may an important method for analyzing the complex effects of candidate genes asssociated with complex traits

Index Terms — co-expression, gene network, marbling score, power-law function

56th International Congress of Meat Science and Technology 97 C042

USE OF BOVINE MICROARRAY ANALYSIS TO IDENTIFY NEW BIOLOGICAL PATHWAY FOR MARBLING IN HANWOO (KOREAN CATTLE)

S. H. Lee1,2,3, C. Gondro3, J. H. J. van der Werf3, D. J. Lim1, D. Yoon1, T. H. Kim1, S. J. Oh1, J. P. Gibson2,3, and J. M. Thompson2,3

1Animal Genomics & Bioinformatics Division, National Institute of Animal Science, RDA, Suwon 441-706, Korea 2The Cooperative Research Centre for Beef Genetic Technologies, University of New England, Armidale, NSW 2351, Australia 3School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia

Abstract—Marbling is a major trait in determining economic profit in the Korean beef industry. However, the underlying biology of muscles with divergent marbling phenotypes is still poorly understood in cattle. In this study, we attempted to detect differentially expressed genes in M. longissimus dorsi with divergent marbling scores using an Affymetrix bovine gene expression array. Three data-processing methods (MAS5.0, GCRMA and RMA) were implemented to test for differential expression (DE). A total of 21 differentially expressed genes were validated by real-time PCR. Both methods showed a concordance in the gene expression fold change between the data arising from microarray and real time PCR. Gene Ontology (GO) and pathway analysis demonstrated that several genes (ADAMTS4, CYP51A and SQLE) more highly expressed by high marbled muscle are involved in a protein catabolic process and a cholesterol biosynthesis process. In addition, pathway analysis revealed that ADAMTS4 is activated by three regulators; IL-17A, TNFα and TGFβ1. QRT-PCR was used to investigate their gene expression in muscle with divergent IMF contents. The results demonstrate that ADAMTS4 and TGFβ1 are associated with increasing marbling fat. In conclusion, the ADAMTS4/TGFβ1 pathway is involved in the phenotypic differences between high and low marbled groups.

Index Terms — QRT-PCR, TGF b1, marbling

C043

EFFECTS OF SOYBEAN SAUCE ON PHYSICOCHEMICAL PROPERTIES OF HOT-BONED HANWOO BEEF (KOREAN NATIVE CATTLE)

Ji-Hun Choi1, Yun-Sang Choi1, Hyun-Wook Kim2, Doo-Jeong Han2, Hack-Youn Kim2, Mi-Ai Lee2, Si-Young Kim2, Ju-Woon Lee3, and Cheon-Jei Kim1,2*

1Research Institute for Meat Science & Culture, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, South Korea 2Department of Food science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, South Korea 3Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185, Korea *Corresponding author (phone: + 82-2-450-3684; fax: +82-2-444-6695; e-mail: [email protected])

Abstract—The purpose of this study was carried out to examine the effect of adding Korean fermented soybean sauce (kanjang) on hot-boned Korean native cattle (Hanwoo). Although the addition of the soybean sauce reduced the pH of hot-boned Korean native cattle, it improved the water-holding capacity (WHC), cooking loss, and textural properties due to the salt concentration of the soybean sauce. Especially the addition of the soybean sauce inhibited lipid oxidation in hot-boned Hanwoo and both the pre-rigor Hanwoo had the lowest TBA values at the highest soybean sauce content (p<0.05). The hot-boned treatment with containing 2.0% soybean sauce solution had better properties than the control (sodium chloride 2.0%), in terms of WHC, cooking loss, TBA, and textural properties, with the addition of the soybean sauce.

Index Terms — hot-boning, hanwoo, pre-rigor, kanjang, soybean sauce

98 56th International Congress of Meat Science and Technology C044

PROTEIN PROFILE DIFFERENCES IN LONGISSIMUS MUSCLE OF TENDER AND TOUGH LAMB AT 1 AND 5 DAYS OF AGEING

D. Jeong 2,3,4, M. I. Knight 1,2, I. H. Hwang3, B. Y. Park4, D. L Hopkins 1,5, and M. B. McDonagh 1,2*

1Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, NSW 2350, Australia 2Department of Primary Industries Victoria, Biosciences Research Division, Bundoora Victoria 3083, Australia 3Department of Animal Resources and Biotechnology, Chonbuk National University, Jeonju 561-756, Republic of Korea 4Quality Control and Utilization of Animal Products Division, National Institute of Animal Science, RDA, Suwon 441-350, Republic of Korea 5NSW Industry & Investment (Primary Industries), Centre for Sheep Meat Development, Cowra, NSW 2794, Australia *Corresponding author (phone: +61-3-9479-3821; fax: +61-3-9479-3618; e-mail: [email protected])

Abstract—This experiment aimed to determine changes in the proteomic profiles from m. longissimus thoracis et lumborum (LL) of lambs selected as extremes of tenderness and toughness from a population group. To achieve the aim, two different comparisons were performed. The first comparison investigated changes in protein profiles of tender and tough LL muscle samples collected after Day 1 of ageing (Experiment 1; n = 9 for each group). Comparison 2 investigated changes in protein profiles of tender and tough LL muscle samples collected after 5 days of ageing (n = 9 for each group). The average Warner Bratzler shear force (WBsf) readings for the tender and tough LL muscle samples in Experiment 1 was 3.27 kg (pH 5.54) and 6.30 kg (pH 5.60), respectively. Whilst, Experiment 2, the tender and tough LL muscle samples had an average WBsf readings of 2.48 kg (pH 5.62) and 3.16 kg (pH 5.52) at day 5, respectively. All samples used in Experiment 2 had an initial WBsf reading of 4.5 kg at Day 1 ageing. Proteomic profiles were examined by 2D-Fluorenscence Difference In-Gel Electrophoresis (2D-DIGE) and proteins with altered relative abundance between groups were identified by MALDI TOF/TOF mass spectrometry. In experiment 1, 25 proteins showed altered relative abundance between the tender and tough LL muscles samples at Day 1 of ageing. These proteins were primarily metabolic enzymes involved in glycolysis and heat shock proteins involved in stress responses within the cell. In experiment 2, 22 proteins had altered relative abundance in the LL muscle of lamb after ageing for 5 days. In this experiment, the differentially modified proteins were also predominantly metabolic enzymes.

Index Terms — lamb, tenderness, 2D-DIGE, minimal dye, LL muscle

C045

MEAT COLOR DETERIORATION CHARACTERISITIC IN MAJOR PORCINE MUSCLES DURING COLD STORAGE

Jin Yeon Jeong1, Sun Jin Hur2, Seon Tea Joo2, and Sang Keun Jin1*

1Department of Animal Resources and Technology, Jinju National University, Chilam-dong 150, Jinju, Gyeongnam, Korea 2Institute of Agriculture & Life Science, Gyeongsang National University, Gajwa-dong 900, Jinju, Gyeongnam, Korea *Corresponding author (phone: +82-55-751-3283; fax: +82-55-751-3689; e-mail: [email protected])

Abstract—The relationship of myoblogin (Mb) cocentration, intramuscular fat content to color deterioration and lipid oxidation in four porcine muscles (LD; Longissimus dorsi, PM; Psoas major(PM), BF; Biceps femoris, SM; Semimemebransus) was investigated. The muscles were obtained from 12 porcine carcasses at 24 hours postmortem. Ground pork patty cores were prepared and pakaged with oxygen permeable polyethylene bag, and stored at 4°C for 7 days to measure meat color (CIE L*, a*, b*), percentage of DeoxyMb (Myoglobin), OxyMb and MetMb, thiobarituric acid reactive substance (TBARS) value, Mb concentration, pH and fat content. Result showed that PM samples of porcine muscles were significantly (p<0.05) higher CIE L a*-value and lower CIE L*-value compared to other muscles at 7 days of cold storage. No significant differences in muscls fat and Mb content were found among muscles samples during cold storage. However, MetMb percentage of PM sample was significantly (p<0.05) higher than those of LD, BF, SM after 7 days of cold storage. Results suggested that rapid color deterioration of pork tenderloin during cold storage compared to other pork cuts might be due to higher Mb concentration. Also data suggested that MetMb formation might be not affected by intramuscular fat content of pork during 7 days of cold storage.

Index Terms — meat color oxidation, porcine major muscle, myoglobin oxiation, lipid oxidation

56th International Congress of Meat Science and Technology 99 C046

PREDICTING POST-SLAUGHTER MUSCLE GLYCOGEN CONTENT AND DARKCUTTING THROUGH CHANGES IN PRE-SLAUGHTER BODY TEMPERATURE OF LAMBS

Dario G. Pighin1,3*, Robyn D. Warner2, Wayne Brown2, Drewe M. Ferguson4, and Andrew D. Fisher5

1Instituto Tecnología de Alimentos, Instituto Nacional de Tecnología - INTA, De Los Reseros y Las Cabañas, Morón, Argentina 2Livestock Production Sciences, Department of Primary Industries, 600 Sneydes Road, Werribee, Australia 3Consejo Nacional de Investigaciones Científica y Técnicas - CONICET, Av. Rivadavia 1917, Buenos Aires, Argentina 4Livestock Welfare, CSIRO Livestock Industries, Locked Bag 1, Armidale, Australia 5Faculty of Veterinary Science and Animal Welfare Science Centre, The University of Melbourne, Australia *Corresponding author (phone: +54-11-4621-0446; fax: +54-11-4621-2012; e-mail: [email protected])

Abstract—Exposure to pre-slaughter stress may decrease muscle glycogen content, a key element for a suitable low ultimate pH and prevention of dark-cutting meat. The measurement of body temperature is a tool used in animal stress studies to quantify the impact of the specific stressors, particularly those that elicit fear responses. The relationships between body temperature of sheep and post-mortem muscle glycogen concentration was investigated in the present study, using forty cross-bred female lambs. Body temperature was measured with intravaginal loggers inserted into each animal 5 days pre-slaughter, to record body temperature every 3 min over a period of 3 days. Blood samples were collected from each animal at exsanguination for measurement of glucose and lactic acid concentrations. The concentration of glycogen and lactate were determined in samples of longissimus thoracis collected at 1 h post-slaughter. A plot of body temperature over time shows a rise in body temperature, from all animals, during events such as mustering, loading onto the truck, during mustering for slaughter, and also, at slaughter. Pearson correlation coefficients were determined between the main temperature increments occurring between farm and slaughter and post-slaughter muscle glycogen and lactate levels. The initial change in body temperature, in response to mustering on the farm, showed the highest correlation with muscle glycogen (r=-0.455; p<0.01). Body temperature rise in response to several handling events and ultimate pH in the semitendinosus (a stress-sensitive muscle) was also correlated (r=0.349; p>0.05). Further research is warranted in the study of the relationship between body temperature monitoring and meat quality parameters, in order to understand the complex relationship between animal stress and meat quality.

Index Terms — glycogen, temperature, stress, dark-cutting, ultimate pH

100 56th International Congress of Meat Science and Technology C047

DEGRADATION PRODUCTS OF BOVINE MYOFIBRIL PROTEINS UNDER OXIDATION AND REDUCTION CONDITIONS BY μ–CALPAIN AND CATHEPSIN B

Kyoung Mi Park1, In-Kyung Cho2, and Inho Hwang1*

1Department of Animal Resources and Biotechnology, Chonbuk National University, 664-14 Duckjin-dong 1-Ga, Duckjin-Gu, Jeonju, Jeonbuk 561-756, South Korea 2Department of Food and Nutrition, Nambu University, Gwangju 506-824, South Korea *Corresponding author (phone: +82-63-270-2605; fax: +82-63-270-2612; e-mail: [email protected])

Abstract—The active site cyteine of calpain is susceptible to oxidative inactivation. Reducing conditions are needed for calpain to remain active and oxidative conditions are decreased to calpain activity. Postmortem changes in muscle are accompanied by weakening of the anti-oxidation defense system. Therefore, oxidative processes in postmortem muscles affect the rate of tenderization by negatively influencing calpain activity. The present study was designed to identify myofibril proteins degraded by µ-calpain and cathepsin B under oxidation and reduction conditions. Purified bovine myofibrils were incubated with one of following mixtures at 25oC for 24 hr: 1) 100 μM H2O2, 2) 1% MCE, 3) µ-calpain with 100 μM H2O2, 4) µ-calpain with 1% MCE, 5) cathepsin B with 100 μM H2O2, and 6) cathepsin B with 1% MCE on bovine myofibrils. Degradation products of myofibrils were determined by a 2DE SDS-PAGE, accordingly identified by LC/MS-MS. Data from 1DE-SDS-PAGE and western blotting for Troponin-T and desmin revealed that both proteases showed greater activity in reduction condition than control and oxidation. Degradation rate and extend of 33 protein spots (including creatin kinase M, myosin, actin, myosin heavy chain, myosin light chain, troponin-T, titin, HSP 27, and crystalline) were greatly influenced by incubation condition (e.g., oxidation or reduction) of μ-calpain and cathepsin B It was particularly notable that myosin and actin are greatly changed by both proteases under reduction condition, but not under oxidation condition. Furthermore, in terms of proteolytic activity, cathepsin B was more greatly affected by incubation environment than μ-calpain.

Index Terms — µ-calpain, cathepsin B, reduction, oxidation

C048

DETECTION OF QTL AFFECTING MEAT COLOR USING AN F2 POPULATION CONSRUCTED BY INTERCROSS BETWEEN A KOREAN NATIVE PIG AND A LANDRACE PIG

Gil-Ju Lee1, In-Cheol Cho2, Hyun-Tae Lim2, Chae-Kyoung Yoo1, Jae-Hwan Kim2, Eun-Ji Jung1, Moon-Seok Ko2, and Jin-Tae Jeon1*

1BK21, Division of Applied Life Science, Gyeongsang National University, 900, Gajwa dong, Jinju 660-701, South Korea 2Subtropical Animal Experiment Station, NIAS, RDA, 175-6, Odeung dong, Jeju 690-150, South Korea *Corresponding author (phone: +82-55-751-5516; fax: +82-55-761-7171; e-mail: [email protected])

Abstract—Meat color provides a strong visual impact to consumers in their decision to purchase meat in the market; consequently, it is one of the most important factors in consumers’ evaluation of meat quality. However, detailed genetic factors affecting meat color have not been studied and identified in the literature thus far. Therefore, this study was performed to detect quantitative trait loci (QTL) affecting meat color in pigs using an F2 population constructed by crosses between a Korean native pig (KNP) and a Landrace pig. The results show that a 5% chromosome-wide QTL for meatc_a (redness) and meatc_L (lightness) were detected on SSC 2, 3, and 10. A QTL for lightness was found on SSC14 (Sus scrofa chromosome 14) with 1% chromosome-wide significance. In the QTL, the additive effect was -1.087±0.325, indicating that meat from an F2 pig possessing the Landrace allele showed higher lightness. It was inferred that this difference between the KNP and the Landrace pig is affected by the genes that are located in the region of 9Mb ~ 10Mb on SSC14.

Index Terms — meat color, meatc_a(redness), meatc_L(lightness), QTL(quantitative trait loci)

56th International Congress of Meat Science and Technology 101 C049

DETECTION OF QTL ASSOCIATED WITH POST-MORTEM MUSCLE PH USING A THREE-GENERATION POPULATION PRODUCED BY CROSSES BETWEEN LANDRACE AND KOREAN NATIVE PIGS

Chae-Kyoung Yoo1, In-Cheol Cho2, Hyun-Tae Lim2, Jae-Hwan Kim2, Moon-Seok Ko2, Eun-Ji Jung1, and Jin-Tae Jeon1*

1BK21, Division of Applied Life Science, Gyeongsang National University, 900, Gajwa dong, Jinju 660-701, South Korea 2Subtropical Animal Experiment Station, NIAS, RDA, 175-6, Odeung dong, Jeju 690-150, South Korea *Corresponding author (phone: +82-55-751-5516; fax: +82-55-756-7171; e-mail: [email protected])

Abstract—Post-mortem muscle pH is an important factor in determining meat quality due to its close relationships with water-holding capacity, meat color, and the proliferation of microorganisms. It has also been known to be a determinant of PSE, or acid meat. It is affected by muscle fiber type, storage temperature, and types of catalytic enzymes. However, very little has been reported in the literature regarding genetic factors for muscle pH. Therefore, this study aimed to develop QTL (quantitative trait loci) related to muscle pH and pH changes after slaughter in order to find a QTL peak for the chromosome of interest and to suggest positional candidate genes using an F2 population produced by Landrace x Korean native pigs. On SSC3 (Sus scrofa chromosome 3), a 1% chromosome-wide (p<0.01) QTL for muscle pH change between 1 hour and 24 hours (△pH1-24h) after slaughter was detected. On SSC4, another 1% chromosome-wide QTL for muscle pH at 3 hours (pH3h) after slaughter was identified. The physical positions of the pH3h QTL peaks were inferred to be located at 126 ~ 128 Mb on SSC4. Within the physical regions, ten positional candidate genes for pH3h were estimated.

Index Terms — Korean native pig, muscle pH, positional candidate gene, quantitative traits loci

C050

DEVELOPMENT OF GENETIC MARKER TECHNOLOGY I: QUANTIFYING BOARTAINT

C. E. Mitchell1*, E. J. Squires2, F. S. Schenkel2, and G. A. Walling1

1JSR Genetics Ltd., Southburn, Driffield, East Yorkshire, YO25 9ED, England 2Department of Animal & Poultry Science, University of Guelph, Guelph, ON, N1G 2W1, Canada *Corresponding author (phone: +44-1377-227759; fax: +44-1377-229403; e-mail: [email protected])

Abstract—As a first step in the development of genetic lines of pigs with decreased levels of boar taint, the present study investigates the distribution in levels of androstenone and skatole of 300 uniquely identified entire boars, slaughtered at a weight greater than 110 kg and less then 200 days of age. The boars comprised of 50 each from 6 different lines of pigs (3 sire lines A, B, C and 3 dam lines X, Y, Z). Back fat was collected from each animal and the levels of androstenone were analysed by ELISA and levels of skatole analysed by HPLC. The C line had the lowest amount of boar taint, as determined by average levels of both androstenone and skatole. The highest androstenone levels were in the A breed line, with 100% of the animals above the acceptable cutoff level for androstenone. The highest skatole levels were found in the Z line with 20% of this line over the cutoff level for skatole. The ultimate goal of this two stage project is to identify genetic markers that are effective in reducing boar taint in these lines. For the next stage of research, we will genotype all animals for our SNP marker set and then carry out association analysis to determine the effectiveness of each marker in the six different lines. These markers can then be used in breeding programs to develop lines of pigs that are free of boar taint, but otherwise grow as normal boars. This will significantly improve the profitability of pork production and address animal welfare concerns about castration, that are already of increasing concern in several EU countries.

Index Terms — androstenone, boar taint, dam line, skatole, sire line

102 56th International Congress of Meat Science and Technology C051

VALIDATION OF MOLECULAR DIAGNOSTIC MARKERS FOR CARCASS TRAITS IN COMMERCIAL HANWOO STEERS

S. C. Shin, J. P. Heo, K. Y. Chung, and E. R. Chung*

Division of Animal Science and Resources, Sangji University, 660 Usandong, Wonju, Gangwondo 220-702, South Korea *Corresponding author (phone: +82-33-730-0541; fax: +82-33-730-0541; e-mail: [email protected])

Abstract—Associations between 8 available molecular diagnostic markers for carcass traits (TG g.371T>C, APM1 g.1454G>A, CPE g.601T>C, FABP4 g.2834C>G, FABP4 g.3533T>A, FABP4 g.3691G>A, SCD g.10153A>G, SCD g.10329T>C) and carcass traits (meat quality and quantity trait) were validated by the large-scale farm field evaluations in commercial Hanwoo steers (n=586). In this validation study, genotypes of eight SNP markers were analyzed using PCR-RFLP method, respectively. At the AMP1 g.1454G>A, FABP g.3691G>A, SCD g.10153A>G, CPE g.601T>C SNP markers, there were a significant effect of the on carcass traits (MC, FC, BF, MI, QG, MT and CW, respectively), but no significant associations were observed between effect of the TG g.371T>C, FABP4 g.2834C>G, FABP4 g. 3533T>A SNP and carcass trait in Hanwoo steers. We reconstructed haplotypes across three SNP loci (APM1 g.1454G>A, SCD g.10153A>G and CPE g.601T>C) using the PHASE program for the multiple DNA marker composition, analyzed association between haplotypes and carcass traits. The haplotypes were significantly associated with BF (p=0.13), MI (p=0.035) and QG (p=0.030). Animals with the GGC haplotype had higher MI, QG score than those with the GGT, GAT and AGT haplotypes. The multiple DNA marker by haplotype of available molecular diagnostic markers for carcass traits may be useful as a genetic marker for Hanwoo breeding using marker assisted selection.

Index Terms — carcass traits, Hanwoo (Korean cattle), multiple DNA marker, SNP, validation

C052

EFFECT OF AGING DAYS ON WARNER BRATZLER SHEAR FORCE VALUES AND TENDERNESS OF DIFFERENT CUT FROM HANWOO STEER BEEF

J. I. Kim1, J. H. Kim2, P. N. Seong1, G. H. Kang1, B. Y. Park1, S. G. Jeong1, J. H. Kim1, Y. H. Choi1, D. H. Kim1, and S. H. Cho1,*

1National Institute of Animal Science, RDA, 564 Omokchun-dong Kwonsun-gu, Suwon 441-350, Korea 2Department of Statistics, Duksung Women’s University, Ssangmoon-dong, Dobong-gu, Seoul, Korea *Corresponding author (phone: +82-31-290-1703; fax: +82-31-290-1697; e-mail: [email protected])

Abstract—This study was conducted to investigate the effect of aging on Warner-Bratzler shear force (WBS) values and the relaitonship between sensory tenderness scores and WBS values of Hanwoo beef. A total of 72 Korean Hanwoo steers (26 to 30 months old; 324 to 481 kg carcass weight) were obtained from a long-term feeding program at the Rural Development Administration Institute (RDA), Suwon, Korea. On the next day of slaughter, the carcasses were divided into four quality grade (1++, 1+, 1, 2) groups. The carcasses were deboned, and 11 primal cuts (loin, strip loin, chuck roll, chuck tender, eye of round, bottom round, top round, top sirloin, brisket, knuckle, and flank) were separated out and aged for 14 days at 2°C. WBS values were significantly lower in 1++ grade than those of 2 grade for chuck tender, chuck roll, bottom round and top sirloin on 0 days, and they were not significantly different among the quality grades on 14 days. WBS values were not significantly different in the quality grades for top round, knuckle and brisket on 0 days, and they were significantly lower in 1++ grade than those of 2 grade for the same muscles on 14 days. Eye of round and flank were not significantly different in the WBS values for the quality grades and the aging days (p>0.05) whereas loin and striploin muscles were significantly different for the quality grades and the aging days (p<0.05). The tenderness threshold in this study showed that four categories : ‘tough’ with WBS values > 5.01 kg and ′tender’ with WBS values < 4.68 kg, ′very tender’ with WBS values < 4.33 kg, ‘very tender’ with WBS values < 4.09 kg. The correlaiton of WBS values with tenderness ratings evlauated by consumer was -0.25 (p<0.001).

Index Terms — tenderness, cut, aging, Hanwoo beef, sensory evaluation

56th International Congress of Meat Science and Technology 103 C053

EFFECT OF DIFFERENT NUTRITIONAL STRATEGIES ON CARCASS TRAITS, MEAT QUALITY AND FATTY ACID COMPOSITION OF URUGUAYAN STEERS

G. Brito1*, R. San Julián1, S. Luzardo1, M. del Campo1, F. Montossi1, F. Baldi2, G. Banchero2, A. La Manna2, and X. Lagomarsino1

1National Institute of Agricultural Research, INIA Tacuarembó, Ruta 5 Km 386, Tacuarembó, Uruguay 2National Institute of Agricultural Research, INIA La Estanzuela, Ruta 50 Km 11, Colonia, Uruguay *Corresponding author (phone: +598-63-22407; fax: +598-63-23969; e-mail: [email protected])

Abstract—Nutritional influences on carcass characteristics, meat quality traits and fatty acid composition of intramuscular fat were investigated on steers focusing on their significance in meat palatability and human health. One hundred and twenty Uruguayan Hereford steers were assigned to different treatments considering stocking and finishing periods. The diet was a combination of pastures (P) and concentrate (C) in each period. The treatments were: T1) C-C (n=30); T2) P-C (n=30); T3) C-P (n=30); T4) P-P (n=30), for first winter and finishing respectively. It was observed that steers on T1 had heavier carcasses (HCW), more ultrasound backfat thickness (BFTu) and marbling (MARB) than cattle from other treatments. Fat color was affected by treatments being more yellow carcasses from T4 (p<0.05). Beef from T3 and T4 were tender than beef from T1 and T2, with 2 days of ageing. Related to fatty acid composition, linolenic acid (18:3 n-3) content was higher (p<0.05) in P fed steers than C fed ones at fattening. However, it was not found any difference (p>0.05) in linoleic (18:3 n-6) content among treatments, as it was expected by diet effect. The polyunsaturated fatty acids: saturated fatty acids (PUFA:SFA) ratios for T3 and T4 were higher (p<0.05) than those for T1 (0.17 and 0.18 vs 0.14, respectively). The omega 6: omega 3 (n6:n3) ratios were 4.1, 3.5, 1.8 and 1.4 for T1, T2, T3 and T4, respectively, being different (p<0.05) among treatments. It could be concluded that diet during finishing period had more effect on carcass and meat quality traits and FA profile. According with previous studies the use of C in this period improves carcass and meat quality of Uruguayan steers, but some concerns arise for tenderness and nutritional value of meat since n6:n3 ratios are in the no recommended levels for human health.

Index Terms — beef, pasture, concentrate, carcass traits, meat quality, fatty acid composition

C054

EFFECT OF LOW-ENERGY AND LOW PROTEIN DIET ON MUSCLE FREE GLUTAMATE CONTENT

Hiroyuki Kobayashi1*, Masahiro Shibata2, Motoni Kadowaki1, and Shinobu Fujimura1

1Graduate School of Science and Technology, Niigata University, 2-8050 Ikarashi, Nishiku, Niigata 950-2181, Japan 2National Agriculture Research Centre for Western Region, Ohda, Shimane 694-0013, Japan *Corresponding author (phone: +81-25-262-6674; fax: +81-25-262-6674; e-mail: [email protected])

Abstract—The major taste active component, glutamate (Glu), improves the taste of meat. In this study, we investigated the effect of a short-term low-metabolizable energy (LME) and low-protein (LCP) diet feeding on the intramuscular free Glu content. Furthermore, we elucidated how the muscle free Glu content was controlled by the LME and the LCP diet. Chicks were fed the control diet, the LME diet or the LCP diet for 10 days. Plasma and muscle free amino acid concentrations, and activity and mRNA expression of muscle enzymes related to Glu metabolism were determined. Muscle free Glu content was decreased by 47% in the LME group (p<0.05), but not altered in the LCP group. Activity of glutamate dehydrogenase (GDH) were significantly decreased in the both the LME and the LCP groups (p<0.05). GDH mRNA expression was decreased by LME diet feeding (p<0.05). Glutaminase (GA) and glutamine synthetase (GS) activity were not changed among the experimental groups. These results suggested that dietary LME feeding diminish the muscle free Glu content.

Index Terms — amino acid, diet, glutamic acid, muscle, metabolizable energy

104 56th International Congress of Meat Science and Technology C055

EFFECT OF MATERNAL DIETARY PROTEIN LEVEL ON OFFSPRING MYOFIBER CHARACTERISTICS AND MEAT QUALITY IN FINISHING MEISHAN PIGS

Jinquan Wang1,2, Xiao Li1, Xiaojing Yang1, Qinwei Sun1, Ruihua Huang3, Jun Xing4, Yingdong Ni1, and Ruqian Zhao1*

1Key Laboratory of Animal Physiology & Biochemistry, Nanjing Agricultural University, Nanjing 210095, P. R. China 2College of Animal Medicine, Xinjiang Agricultural University, Urumqi 830052, P. R. China 3Laboratory of Animal Heredity & Breeding, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, P. R. China 4Jiangsu Polytechnic College of Agriculture and Forestry, Jurong 212400, P. R. China *Corresponding author (phone: +86-25-84395047; fax: +86-25-84398669; e-mail: [email protected])

Abstract—The aim of this study was to investigate whether feeding sows with different dietary protein levels throughout gestation and lactation may affect properties of skeletal muscle and meat quality of their offspring at finishing stage. Sixteen primiparous purebred Meishan sows were assigned randomly into low (LP) and high protein (HP) groups. The HP sows were fed on diets containing 12% and 14% crude protein (CP), while LP sows were fed on diets containing 6% and 7% CP during gestation and lactation, respectively. Piglets were fed on same standard diets after weaning. Male offspring pigs were sacrificed at finishing stage, the longissimus dorsi (LD) and psoas major (PM) muscles were sampled to determine the morphological features, meat quality traits, as well as myosin heavy chain (MyHC) type composition. The body weight and LD and PM muscle weight did not differ between two groups. Meat quality traits, including pH24 h, shear force, water holding capacity, cooking loss, drip loss and meat color, were not affected regardless of muscle type. Nevertheless, HP pigs demonstrated higher myofiber cross-sectional area (CSA) yet decreased myofiber number with higher percentage of type I fibers in LD detected with myosin ATPase staining. Moreover, decreased MyHC II protein expression was observed in both LD and PM of the HP pigs, coinciding with decreased MyHC IIb mRNA in LD, and MyHC IIb and IIx mRNA in PM. These results suggest that maternal dietary protein level may program the postnatal functional differentiation of myofibers of skeletal muscles in the pig without affecting meat quality traits.

Index Terms — maternal dietary protein level, porcine skeletal muscle, meat quality

C056

EFFECT OF MUSCLE AND RATE OF PH AND TEMPERATURE FALL ON ANTIOXIDANT ENZYME ACTIVITIES IN BEEF

U. Pastsart, M. De Boever, E. Claeys, and S. De Smet*

Laboratory for Animal Nutrition and Animal Product Quality, Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium *Corresponding author (phone: +32-92-649-001; fax: +32-92-649-099; e-mail: [email protected])

Abstract— Beef from double-muscled Belgian Blue cattle is characterized by fast glycolysis and slow temperature fall postmortem (pm), which may induce heat shortening and affect meat quality. Particularly the colour and colour stability is affected in deeper muscles. The aim of this study was to investigate the effect of different muscle types; inner biceps femoris (IBF), outer biceps femoris (OBF) and longissimus (LD), and the rate of pH and temperature fall pm on the activities of superoxide dismutase (SOD), catalase (Cat) and glutathione peroxidase (GSH-Px) as the major antioxidant enzymes in muscle. Fourty young bulls were sampled for this purpose. The results showed that the activities of Cat and GSH-Px in the IBF were lower than in the OBF and LD, while the SOD activity was lower in the IBF and LD compared to the OBF (p<0.01). The activities of GSH- Px and Cat had a negative correlation with the temperature at 5 hours pm, the duration of heat shortening (pH <6 and temperature >35oC), the L* value at day 0 (p<0.01) and the metmyoglobin formation (p<0.05), whereas lipid oxidation (TBARS) was negatively correlated with Cat activity (p<0.01).

Index Terms — beef, biceps femoris, longissimus, superoxide dismutase, catalase, glutathione peroxidase

56th International Congress of Meat Science and Technology 105 C057

EXPRESSION OF PERILIPIN AND GLUCOCORTICOIDS RELATIVE REGULATING GENES IN ADIPOSE TISSUE OF PIGS WITH DIFFERENT HALOTHANE GENOTYPES

Xiaowei Zhang, Jing Liang, Ruqian Zhao, and Xiaojing Yang*

Key Laboratory of Animal Physiology and Biochemistry, Nanjing Agricultural University, Nanjing 210095, P. R. China *Corresponding author (phone: +86-25-84396413; fax: +86-25-84398669; e-mail: [email protected])

Abstract—This study was aimed to investigate expression of perilipin in adipose tissue of pigs and its regulation by action of glucocorticoids. The subcutaneous and kidney adipose tissue was taken from pigs with different halothane genotypes (HalNN, homeozygous wild type and Halnn, homozygous mutant) followed by determining the expression of perilipin and other related regulating genes with relative quantitative real time real-timePCR. The results showed that there were no significantly difference between two halothane genotype pigs in body weight, back fat thickness and its index, but Halnn pigs exhibited lower tendency in kidney fat weight and its index (p=0.09 and p=0.01, respectively) than that in HalNN pigs. Two-way variance analysis results showed perilipin mRNA expression was significantly higher (p<0.05), but lower GR mRNA expression in adipose tissue of Halnn pigs than that in HalNN pigs (p<0.05). There were no significant differences between two halothane genotype pigs in 11β-HSD1, FAS, and HSL mRNA expression. Between subcutaneous and kidney fat depots, significant differences were found for 11β-HSD1, FAS and HSL mRNA expression but not GR and perilipin. These results suggest that perilipin mRNA expression exhibits significant halothane genotype difference, and this difference may be related to GR, meanwhile difference may be exist for fat metabolism between subcutaneous fat and kidney fat.

Index Terms — pigs, perilipin, subcutaneous fat, halothane genotype

C058

FREEZING OF MITOCHONDRIA, MEAT AND LIVER CELLS: OXYGEN CONSUMPTION AFTER SUCCINATE ADDITION

V. T. Phung1*, B. Egelandsdal1, E. Sælid1, J. Volden1, and E. Slinde1,2

1Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Aas, Norway 2Institute of Marine Research, P.O. Box 1870, Nordnes, N-5817 Bergen, Norway *Corresponding author (phone: +47-649-66-237; fax: +47-649-65-901; e-mail: [email protected])

Abstract— Oxygen consumption is a major factor regarding meat quality and affects color stability and lipid oxidation. Oxygen consumption has been determined in perfused liver and muscle cells and also in isolated mitochondria from the same tissue after succinate addition. Fresh and frozen meat at various pH values have been investigated. Oxygen consumption in both perfused liver cells and liver mitochondria was higher than in muscle cells and mitochondria. pH reduction from 7-5 gave a more pronounced decrease in oxygen consumption than did freezing conditions. Procedures for isolation of mitochondria from liver and M. masseter from pork have been established. Permeabilized meat seemed to indicate a higher degree of oxygen consumption at low pH than did isolated mitochondria from the same tissue.

Index Terms — perfused cells, respiration, color, electron transport system, myoglobin

106 56th International Congress of Meat Science and Technology C059

GENDER-SPECIFIC DIFFERENCES IN CYTOCHROME P450 IN MICROSOMES FROM POST-PUBESCENT PIGS – IMPLICATIONS FOR EXPRESSION AND ACTIVITY

Martin Krøyer Rasmussen1, Galia Zamaratskaia2, and Bo Ekstrand1

1Department of Food Science, Aarhus University, Denmark 2Department of Food Science, Swedish University of Agricultural Sciences, Sweden

Abstract—The gender-specific differences in cytochrome P450 (CYP) enzymes in liver has been studied both on protein expression and activity levels. The differences found in activity were not associated with protein amount as measured with Western blotting, indicating a direct inhibition of enzyme activities by some endogenous compounds, which are expressed differently in male and female pigs.

Index Terms — cytochrome P450, western blotting, catalytic activity, gender differences

C060

PHYSICOCHEMICAL CHARACTERISTICS OF NOODLES USING CHICKEN BREAST ADDED WITH RUBUS COREANUM MIQUEL AND OPUNTIA FICUS-INDICA VAR. SABOTEN

Soo Min Kim*

Department of herbal Foodceutical Science, Daegu Haany University, 290,Yugok-dong, Gyeongsansi, Gyeongsangbuk-Do 712-715, South Korea *Corresponding author (phone: +82-53-819-1427; fax: +82-53-819-1427; e-mail: [email protected])

Abstract—Effect of Rubus coreanum Miquel and Opuntia ficus-indica var. saboten in combination with chicken breast and wheat gluten on functional properties and physicochemical characteristics during processing of cooked noodles were investigated. These studies were carried out to investigate functional properties of Rubus coreanum Miquel and Opuntia ficus-indica var. saboten by the antioxidant ability. Antioxidant activities were evaluated by electron donating, xanthine oxidase inhibition rate and contents of total polyphenols. Overall, the antioxidant activities of hot water extracts showed a little higher than those of ethanol extracts. And also, the antioxidant abilities at the concentration of 1,000 ppm in hot water extracts showed a higher than those of ethanol extracts by the determination of total polyphenol content and DPPH, in which showed 150.25 mg% in extracts of Rubus coreanum Miquel and showed 69.36% in extracts of Opuntia ficus-indica var. saboten. The effects on processing characteristics of cooked noodles were investigated in combination with transglutaminase (TGase), plant extracts, wheat gluten and chicken breast. Cooking time was very short as 340 second in CB (cooked breast), compared to other treatments. In contrast, NCB (non cooked breast) took a long time as 779 second. And also, CB was higher than NCB, where showed 146.3% in CB and 61.5% in NCB in water absorption ratio during cooking of noodles. Tubidity of soup was lowest as 0.240 in NCBT (non cooked breast transglutaminase), which means a lowest loss of solid in noodle during cooking. In case of treatment of TGase, overall texture properties were higher than other samples in hardness, cohesivness, springness and gumminess. In sensory evaluations, cooked noodles treated with TGase showed a higher than other treatment in overall acceptability.

Index terms — chicken breast, wheat gluten, transglutaminase, noodle

56th International Congress of Meat Science and Technology 107 C061

IDENTIFICATION OF SNP MARKER IN THE CALPAIN GENE OF THE CROSSBRED CATTLE IN THAILAND

P. Tavitchasri1, J. Sethakul2, C. Kanthapanit3, and W.Wajjwalku4*

1Program in Animal Science, Department of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Chumphon Campus, Chumphon 86160, Thailand 2Meat Technology Research Network Center, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand 3Knowledge Network Institute of Thailand, Gypsum Metropolitan Tower 15th Fl., 539/2 Sri-Ayudhaya Road, Ratchathewi, Bangkok 10400, Thailand 4Department of Pathology, Faculty of Veterinary Medicine, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom 73140, Thailand *Corresponding author (e-mail: [email protected])

Abstract—Beef tenderness is one of the important component in palatability but the difficulty lie in that the phenotypic data available after slaughter. Calpain, calcium–dependent enzymes, is mainly responsible for improvement in postmortem tenderization of meat. The single nucleotide polymorphism (SNP) of the calpain gene was associated with meat tenderization in beef cattle. Thus, the objective of this study was conducted to determine the diversity of the nucleotide sequence of bovine calpain gene at 316, 530 and 4751 marker of the crossbred cattle in Thailand (Kamphaengsaen beef breed, KPS cattle) by the PCR method. The results indicated that haplotypes of the 316 and 530 markers of the KPS cattle yielded two possible haplotypes, G/G and G/A. Only animal inheriting the G/G haplotype which are the cattle number 4608, 21, KU4 46007/1, KU2 46004, KU4 46006/1 and 4701 had meat that was more tender than those inheriting the G/A haplotype. Whereas, the CC genotype affecting meat tenderness at the 4751 marker was from the KPS cattle number 4608, 21 and KU4 46007/1. The incorporation of the SNP markers were found with an increasing meat tenderness in animal number 4608, 21 and KU4 46007/1. It is therefore could be concluded that testing for the calpain gene genotyping which related to the muscle tenderness trait can be adopted by the farmer in order to locate which bull to be better use in their breeding program.

Index terms — single nucleotide polymorphism, calpain, tenderness, Kamphaengsaen beef breed

C062

IMPACT OF POLYMORPHISM OF THE REGULATORY SUBUNIT OF THE μ-CALPAIN ON THE PROTEOLYSIS AND TENDERNESS OF MEAT FROM YOUNG BULLS

Agnieszka Iwanowska1, Bozena Grześ1, Beata Mikołajczak1, Ewa Iwańska1, Edward Pospiech1,2, Edyta Juszczuk-Kubiak3, and Stanisław J. Rosochacki3

1Institute of Meat Technology, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland 2Institute of Agricultural and Food Biotechnology, Division of Meat and Fat Technology, Głogowska 211, 60-111 Poznań, Poland 3Institute of Genetics and Animal Breeding, Jastrzębiec, 05-552 Wólka Kosowska, Poland

Abstract—The objective of this study was to estimate the impact of polymorphism of the regulatory subunit of the μ-calpain (CAPN1S) gene on the course of proteolysis and the process of bovine meat tenderisation during 10 day cold storage. The analysis was performed on longissimus thoracis and lumborum (LT&L) muscles collected from 76 bulls 6 to 12 months of age. Polymorphism identification of the above-mentioned gene was conducted using the PCR-RFLP technique. Its effect on the course of the proteolysis was assessed by monitoring changes in proportions of muscle proteins during 10 day process of meat ageing. Special attention was focused on changes in native titin (T1) share and products of its degradation (proteins of molecular weight (m.w.) of 2,400 kDa and 200 kDa) and protein of 37 kDa as well as myosin heavy chains (MHC). In the case of the last proteins, their polymorphism was evaluated as well. Meat tenderness was estimated measuring the value of shear force and sensorially. The highest tenderness was ascertained for the heterozygote. Its improvement was associated with a significant decrease in proportions of proteins of approximately 37 kDa accompanied by an increase of those with 200 kDa. Muscles derived from CT genotype were characterised by the highest proportions of type 2a MHC isoform. Value differences between proportions determined for the heterozygote and CC and TT homozygotes of the CAPN1S gene were statistically significant.

Index Terms — beef tenderness, CAPN1S gene, proteolysis, MHC

108 56th International Congress of Meat Science and Technology C063

IN VITRO PEPSIN RATE OF DIGESTION INCREASED BY HEATING: ASSOCIATED PROTEOMIC MARKERS

M.-L. Bax1,2, L. Aubry1, C. Ferreira1, P. Gatellier1, T. Sayd1, D. Rémond2, and V. Santé-Lhoutellier1*

1INRA, UR370 QuaPA, 63122 Saint Genes Champanelle, France 2INRA, UMR1019 UNH, 63122 Saint Genes Champanelle, France *Corresponding author (phone: +33-473-62-47-08; fax: +33-473-62-42-68; e-mail: [email protected])

Abstract—The meat undergoes numerous transformations before being consumed which may alter the biochemical composition and structure of proteins, and hence change their nutritional properties. The aim of the study was to evaluate the effect of ageing and heating on in vitro pepsin digestion rate and to find proteomic markers associated to this parameter. LD pig muscles were aged for 4 days and heated at 70°C. Proteome analysis of myofibrillar proteins was performed at Day 1. In vitro pepsin digestion rate was measured as well as physicochemical analysis (carbonyls, hydrophobicity, aggregation, TBARS...), SOD, Catalase, glycolytic potential. This study demonstrated that a temperature of 70°C increased the in vitro pepsin digestion rate, unlike ageing. This can be possibly explained by the conformational changes of the proteins occuring, leading to a better access for the protease to its cutting sites. At this temperature, less protein oxidation was noted compared to lipid oxidation. Numerous spots were correlated to the in vitro pepsin digestion rate for the different conditions (raw, aged, and heated meat).

Index Terms — ageing, denaturation, heating, in vitro digestion rate, oxidation, proteome

C064

MEAT AGEING IMPROVEMENT IN WATERHOLDING: A BIOPHYSICAL PROCESS?

M. M. Farouk1*, N. Md. Mustafa2, G. Wu1, A. D. Stuart1, P.M. Dobbie1, and G. Krsinic1

1AgResearch MIRINZ, Ruakura Research Centre, Private Bag 3123, Hamilton 3240, New Zealand 2University of Waikato, Hamilton, New Zealand *Corresponding author (phone: +64-7-838-5260; fax: +64-7-838-5625; e-mail: [email protected])

Abstract—Water-holding capacity (WHC) of beef increases with ageing. This study tests the hypothesis that the improvement in WHC with ageing is due to the breakdown in meat structure and the creation of “sponge effect”, which disrupts the moisture loss channels and physically entraps the free water in meat. Bovine M. semimembranosus from 8 animals were divided into 4 parts to represent 4 different ageing times (48 hours, 1, 3 and 6 weeks), vacuum packed and stored at -1.5°C. At the designated ageing time, the samples were removed from the -1.5°C chiller and frozen in -30°C freezer. The samples were cut from frozen into different sizes for various analyses including total moisture content; thaw loss; expressible water; meat spreadability; compression test; and protein extractability and SDS-PAGE of the extracted proteins. The WHC of the meat improved with post-mortem ageing as evidenced by the decline in drip loss (p<0.01) and expressible water (p<0.01) with ageing time. Meat protein extractability (p<0.05), spreadability (p<0.01) and compressibility increased with aging. Evidence of structural changes were seen in SDS-PAGE further confirming what was observed using physical methods. Spreadability was higher in samples with inherently higher pH relative to lower pH. The higher pH samples also had higher WHC. The outcome of this study confirms the “sponge effect” hypothesis and could be used in developing meat ingredients with tailored functionality in terms of waterbinding.

Index Terms — beef, ageing, waterholding capacity, sponge effect

56th International Congress of Meat Science and Technology 109 C065

METHODS FOR THE DETECTION OF GELATIN ORIGIN IN MEAT PRODUCTS

M. T. Yilmaz1*, Z. Kesmen2, and H. Yetim2

1Department of Food Science, Erciyes University, Safiye Cikrikcioğlu Vocational College, 38039, Kayseri, TURKEY 2Erciyes University, Department of Food Engineering, Engineering Faculty, 38039, Kayseri, TURKEY *Corresponding author (phone: +90-352-437-4901; fax: +90-352-437-1383; e-mail: [email protected])

Abstract—The outbreak of BSE in the United Kingdom in 1986 and its extension to other countries have caused the regulatory authorities to make limitations to the use of bovine gelatin for human consumption. In addition, some religious beliefs and convictions have restricted the consumption or the use of porcine derived gelatin in food materials. In this review, we discussed in detail the methods tried to develop for the detection of gelatin origin in meats and other food products, which have been conducted to alleviate any doubts about the origin of gelatin used. Currently, there are no-well-established analytical methods available to confirm the gelatin and the inclusion or exclusion of the certain materials in animal products. In this respect, DNA-based technologies may offer an alternative to overcome the problem. However, extensive target DNA degradation in gelatin is a major challenge for this method and published species-specific PCR systems are not ideal for the use with gelatin DNA templates. Therefore, further species-specific PCR assays that can be applicable to gelatin DNA templates should be established to fill the gap.

Index Terms — gelatin origin, bovine, porcine, analytical method

C066

ULTRASTRUCTURAL CHANGES OF DUCK MEAT DURING AGING

Ki Hong Jeon, Young Ho Kim, Sang Dong Lim, Mi Sun Park, and Young Boong Kim*

Regional Food Industry Research Group, Div. Food Industry Advancement, Korea Food Research Institute, 516, Baekhyun, Bundang, Sungnam, Gyeonggi 463-746, Korea *Corresponding author (phone: +82-31-780-9180; fax: +82-31-780-9076; e-mail: [email protected])

Abstract—This study was carried to ultrastructural changes of duck breast meat during aging. Generally, eating quality of post-mortemed meat is very tough and hard. It is believed that aging may improve meat tenderness, so that appropriate aging is very important. Forty-five old peckin ducks were used as duck meat samples and after slaughter, carcasses were refrigerated at 0°C and 4°C for examination with transmission electron microscopy during 7 days. As aging progressed, myofibrils damage increased and Z-line, I-band, Aband and M-line were damaged compare to earlier stage. Myofibrils collapsed with substantial cut in Z-line but also with M-line cuts in all parts of myofibrils. After 5 days, histological changes during aging process at 4°C, shows that mitochondria and other organisms were fill in the gaps between myofibrils. Sarcomere length was influenced by temperature.

Index Terms — aging, duck, TEM, temperature, ultrastructure

110 56th International Congress of Meat Science and Technology C067

PEPTIDE BIOMARKERS AS A WAY TO DIFFERENTIATE CHICKEN AND TURKEY MEAT

Miguel A. Sentandreu1*, Enrique Sentandreu1, Paul D. Fraser2, Carlos B. Amat3, and Peter M. Bramley2

1Instituto de Agroquímica y Tecnología de Alimentos (CSIC). Avenida Agustín Escardino 7, 46980 Paterna (Valencia), Spain 2Center for Systems and Synthetic Biology, School of Biological Sciences, Royal Holloway, University of London, Egham TW20 0EX, U.K. 3Instituto de Gestión de la Innovación y del Conocimiento (CSIC-UPV). Universidad Politécnica de Valencia - Camino de Vera s/n, Ciudad Politécnica de la Innovación – Edificio 8E 5ª Planta, 46022 Valencia, Spain *Corresponding author (phone: +34-963900022 ext. 2103; fax: +34-963636301; e-mail: [email protected])

Abstract—the present work describes the feasibility to develop a proteomic approach capable to differentiate turkey from chicken meat in meat mixes through identification of species-specific peptide biomarkers. The method is robust and simple, involving protein extraction of myofibrillar proteins, enrichment of the target protein using OFFGEL fractionation, trypsin digestion and identification of species-specific peptides by MALDITOF mass spectrometry. Apart from its simplicity, this approach has the advantage to be effectively applied for detection of both raw and cooked meat, representing an interesting and serious alternative to methods currently in use for meat speciation such as immunoassays and DNA-based analysis.

Index Terms — meat authentication, OFFGEL fractionation, proteomics, peptide biomarker

C068

PROTEOME CHANGES INDUCED BY ELECTRICAL STIMULATION AND POST MORTEM STORAGE IN THE INSOLUBLE PROTEIN FRACTION OF BOVINE LONGISSIMUS DORSI MUSCLE

Stefanía Guðrún Bjarnadóttir1,2, Kristin Hollung1, and Eva Veiseth-Kent1*

1Nofima Mat AS, Osloveien 1, N-1430 Ås, Norway 2Department of Chemistry, Biotechnology and Food Science, the Norwegian University of Life Sciences, N-1432 Ås, Norway *Corresponding author (phone: +47 64970133; fax: + 47 64970333; e-mail: [email protected])

Abstract—Changes in protein composition of the insoluble protein fraction of bovine longissimus dorsi muscle between electrical stimulated (ES) and non-electrical stimulated (NES) carcass sides were studied by proteomics. Changes in the protein composition during the first 24 h post mortem were also analysed for these samples. Most of the variation in the data set was related to protein changes occurring during post mortem storage, however electrical stimulation also contributes to variation in protein abundance. Interestingly, the ES treatment seems to induce more protein changes from 1 to 24 h post mortem than the NES treatment.

Index Terms — beef, ES, post mortem, proteomics

56th International Congress of Meat Science and Technology 111 C069

CHANGES IN FUNCTIONAL PROPERTIES AND SDS – PAGE PATTERN OF GOAT MEAT PROTEINS DURING FROZEN STORAGE

S. Shaghaghian, A. Abedi, M. Aminlari*, and R. Ramezani

Department of Food Science and Technology, School of Agriculture and 2 Department of Biochemistry, School of Veterinary Medicine, Shiraz University, Shiraz, 71345 IRAN *Corresponding author (fax: 98-700-228-6940; e-mail: [email protected])

Abstract—Goat meat has an enormous potential in meat product fabrication. An understanding of the functional properties of goat meat proteins is necessary to utilize it as fresh or in processed products. The aim of this study was to investigate the changes in protein solubility, water holding capacity, and protein electrophoretic pattern of goat meat during freezing. Small pieces of fillet muscles of goats were packed in polyethylene bags and kept at –18°C. Nitrogen solubility index (NSI), and water holding capacity (WHC) were determined at one week intervals. Also, extracted proteins were subjected to SDS–PAGE. Results showed a significant decrease in NSI and WHC during frozen storage such that after 12 weeks NSI and WHC dropped to 15% and 30% of their original values, respectively. No significant change in SDS–PAGE patterns was observed.

Index Terms — goat meat, freezing, SDS–PAGE, protein solubility, water holding capacity

112 56th International Congress of Meat Science and Technology ABSTRACTS SESSION D : MEAT QUALITY

D001

INFLUENCES OF XYLOOLIGOSACCHARIDES ON THE PHYSICOCHEMICALAND SENSORY PROPERTIES OF FROZEN CHINESE-STYLE MEATBALL (KUNG-WAN)

Yu-Bi Wu1 and Kuo-Wei Lin2*

1Department of Research & Collection Assistant Curator, Yilan County Lanyang Museum, Yilan County, Taiwan 2Department of Food & Nutrition, Providence University, No. 200, Chungchi Road, Shalu Township, Taichung County, Taiwan *Corresponding author (phone: +886-4-26328001 ext. 15322; fax: +886-4-26530027; e-mail: [email protected])

Abstract—Oligosaccharides are linear or branched sacchardies consisting primarily of 2 to 10 sugar units and possess unique functional characteristics including promoting growth of intestinal probiotics, increasing bowel movement, and lowering serum cholesterol and triglycerides. Sugars and polyols had been reported to be cryoprotective against protein denaturation and retain protein functionality in frozen food products. In light of xylooligosaccharide’s multi-functionality, the present study was conducted to investigate the possible cryoprotective effect of xylooligosaccharides comparing with sorbitol and sucrose on the physicochemical and sensory traits of frozen Chinese meatball (20% fat) processed from various combinations of xylooligosaccharides and sucrose. No significant differences in WHC were noted for treatments following cooking and frozen storage. XSO1 (1% xylooligosaccharides +3% sucrose) had the highest sensory juiciness score and XSO4 (4% xylooligosaccharides) being the lowest. Springiness, hardness and overall acceptability of all treatments were found not significantly different. Extractable SSP and WSP concentrations followed similar patterns to those of raw meat batters. No significant differences in relative protein hydrophobicity among all meatball treatments. In conclusion, addition of xylooligosaccharides or sucrose singly or in combination at current levels resulted in comparable Chinese meatballs in quality parameters evaluated in this experiment. Partial replacement of sucrose with xylooligosaccharides created a health-oriented, valued-added processed meat product.

Index Terms — xylooligosaccharide, Chinese meatball, protein surface hydrophobicity, water-holding capacity

D002

OPTIMIZED WORKFLOW AND VALIDATION OF CARCASS CT-SCANNING

Lars Bager Christensen1*, Søren H. Erbou2, Martin Vester-Christensen2, Mads Fogtmann Hansen1,3, Mianne Darré1, Marchen Hviid1, and Eli V. Olsen1

1Danish Meat Research Institute, Maglegaardsvej 2, DK-4000 Roskilde, Denmark 2Deformalyze ApS, Diplomvej 373, DK-2800 Kgs. Lyngby, Denmark 3DTU Informatics, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark *Corresponding author (phone: +45-7220-2000; fax: +45-7220-2744; e-mail: [email protected])

Abstract— An optimized workflow for CT scanning of pig carcasses is presented, including real time validation of images (tomograms); automated tissue assesment and cutting into primals. Advanced image analysis (PigClassWeb) facilitates the definition of virtual cuts in a reference pig. These cuts are automatically propagated to the whole population of pigs that are scanned, in such a way that the virtual cuts are anatomically similar for each carcass, irrespective of size, weight and proportions. The ability to estimate very accurately the weight of arbitrary cuts provides information about the yields of the cuts on the population as a whole, as well as on each scanned carcass. The user can access the application through a simple web-browser, adjust the settings of a specific cut through a view of the scanned reference carcass. For the simpler type of cuts the results are ready within seconds, when applying the cut on the whole population. PigClassWeb is scalable in the sense that future scans automatically are processed and included in the “Population of Virtual Pigs”.

Index Term — automated image analysis, CT, grading, landmark, LMP, validation, vorkflow, yield

56th International Congress of Meat Science and Technology 113 D003

EFFECTS OF WINE LEES AS SUPPLEMENTAL FEED ON THE MICROFLORA, MEAT PRODUCTIVITY AND MEAT QUALITY OF FATTENING PIG

S. Takenoyama1,2*, K. Matsuba3, T. Imabayashi4, H. Murakami5, A. M. Ahhmed1, S. Kawahara1, and M. Muguruma1

1Faculty of Agriculture, University of Miyazaki, Miyazaki 889-2192, Japan 2Faculty of Health and Nutrition, Minami-Kyushu University, Miyazaki 880-0032, Japan 3Miyazaki Livestock Research Institute, Kawaminami, Miyazaki 889-1301, Japan 4Calpis Co., Ltd., Tokyo 150-0022, Japan 5National Agricultural Research Center for Kyushu Okinawa Region, Koshi, Kumamoto 861-1192, Japan *Corresponding author (phone: +81-985-83-3567; fax: +81-985-83-3567; e-mail: [email protected])

Abstract—In a previous study, we found that the feed intake of birds increased when sweet potato litters were added to their diet, and that the nutritional quality of the meat of pigs fed sweet potato litters increased, particularly the level of vitamin E content of their meat, which increased significantly in the fat tissues. The purpose of this study was to determine whether wine lees could be used as functional forage for pigs. This study investigated the effects of these litters on fattening pigs, in terms of the physiochemical properties and microflora of their faeces, growth condition, meat productivity and the nutritional quality of their meat. Adding to our previous findings concerning the use of by-products as animal forage, this study provides evidence that wine lees may also have potential for use in animal nutrition. The data on vitamin E content suggest that the nutritional value of wine lees is good and so they could be utilized as functional feed in animal diets. The nitrogen content in faeces was reduced, which indicates that the digestive systems of animal acclimatized to the diet and the absorption rate of nutrients was improved. Most importantly, noxious bacteria were not detected in animals’ faeces. This research may also provide adequate evidence that meat quality was improved and that some physiological functions of the feed constituents have been elucidated, and it is important to use such feed for the maintenance and promotion of animal health.

Index Terms — animal diet, fattening pigs, meat quality, wine lees

D004

NMR RELAXOMETRY AND TOUGHNESS CHANGES IN LONG TIME LOW TEMPERATURE (LTLT) TREATED PORK LOIN

Line Christensen1*, Jonas T. Sprehn1, Mette Christensen1, Margit D. Aaslyng2, and Hanne C. Bertram3

1Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark 2Danish Meat Research Institute, Maglegaardsvej 2, 4000 Roskilde, Denmark 3Department of Food Science, Faculty of Agricultural Sciences, Aarhus University, Kirstinebjergvej, 5792 Aarslev, Denmark *Corresponding author (phone: +45-35-33-3184; e-mail: [email protected])

Abstract—In order to elucidate the effect of low temperature, long time (LTLT) heat treatment of pork on tenderness and cooking loss, porcine longissimus dorsi samples were heat-treated at 53°C, 55°C, 57°C, and 59°C for 3 h and 20 h. Warner-Bratzler Shear Force, cooking loss, sarcomere length and low-field NMR T2 relaxation time were investigated. Results showed that shear force decreased and cooking loss increased with increasing temperature and time. NMR T2 relaxation time could divide the treatments according to temperature, with 53°C and 55°C being separated from 57°C and 59°C, indicating that changes occur between 55°C and 57°C. Sarcomere length did not differ between the treatments.

Index Terms — cooking loss, low field NMR, sarcomere length, tenderness, Warner-Bratzler Shear Force

114 56th International Congress of Meat Science and Technology D005

INFLUENCE OF DIFFERENT THAWING METHODS ON PHYSICOCHEMICAL CHANGE AND PROTEIN OXIDATION OF PORK

Baohua Kong*, Xiufang Xia, Dongmei Zheng, and Qian Liu

College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China *Corresponding author (phone: +86-451-5519-1794; fax: +86-451-5519-0577; e-mail: [email protected])

Abstract—The objective of the present study was to elucidate the physicochemical change and protein oxidation of porcine longissimus muscle as influenced by the different thawing methods. Five kind of thawing methods were used including refrigerator thawing (RT, 4ºC), ambient temperature thawing (AT, 20ºC), water immersing thawing (WT, 14ºC), lotic water thawing (LT, 9ºC), and microwave thawing (MT). RT had the least quality losses and its physicochemical characteristic was more close to the fresh muscle than other thawing methods. MT had the most significant negative effect on the porcine quality compare to other thawing methods and it could significantly increase the thawing loss, cooking loss, cutting force, carbonyl content, and TBARS p<0.05), and decrease a*-value, Ca- and K-ATPase activity (p<0.05). The observation to muscle microstructure showed that MT also could obviously increase gapping between muscle fibers and tore muscle fiber bundles compare to other thawing methods. The decreases in Ca2+-and K+-ATPase activity (p<0.05) content with concomitant increases in carbonyl content and TBARS value (p<0.05) showed that all the thawing methods could cause the porcine protein and fat oxidation.

Index Terms — porcine longissimus muscle, thawing method, physicochemical properties, protein oxidation

D006

MEAT CHARACTERIZATION OF FOUR ENDANGERED GALICIAN CATTLE BREEDS

D. Franco1, M. Fernandez2, J. R. Justo3, J. M. Lorenzo4, L. González1, C. J. Rivero2, J. Lama3, M. C. García Fontán4, E. Bispo1, S. Carracedo1, and T. Moreno1*

1Centro de Investigaciones Agrarias de Mabegondo. Apdo. 10, 15080 A Coruña, Spain 2Centro de Recursos Zoogenéticos de Galicia. Fontefiz. 32152 Coles (Ourense), Spain 3Federación de Razas Autóctonas de Galicia (BOAGA). Fontefiz. 32152 Coles (Ourense), Spain 4Centro Tecnológico de la Carne. Parque Tecnolóxico de Galicia. San Cibrao das Viñas, 32900 Ourense, Spain *Corresponding author (e-mail: [email protected])

Abstract—Meat quality from 32 male calves of four endangered Galician cattle breeds reared in an extensive production system has been characterised. Breeds included were “Cachena” (CC), “Caldelá” (CL), “Vianesa” (VI), and “Limiá” (LI). Meat quality traits studied were chemical composition, colour parameters, water holding capacity and texture measurements. Breed was not affected by meat quality characteristics. There were no significant differences among breeds in chemical composition, cooking losses and shear firmness. pH values were significant higher in CC than CL breed (5,72 vs. 5,46 p<0.01) and yellow index were significant higher in LI than CC (8,54 vs. 6,29, p<0.05). CC and CL are the most different breeds regarding meat quality traits.

Index Terms — endangered Galician cattle breeds, colour, texture

56th International Congress of Meat Science and Technology 115 D007

INFLUENCE OF STORAGE TIME AND PACKAGING SYSTEM ON FREE AMINO ACIDS CONTENT FROM LONGISSIMUS THORACIS OF “CACHENA” CALVES

J. M. Lorenzo1*, M. C. Garcia-Fontan1, J. R. Justo2, J. Lama2, and D. Franco1

1Meat Technology Centre of Galicia, Rúa Galicia Nº4-Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain 2Federación Autóctonas de Galicia (BOAGA). Fontefiz, 32152, Coles (Ourense), Spain *Corresponding author (phone: +34-98854-8277; fax: +34-98854-8277; e-mail: [email protected])

Abstract—The effect of time of storage and packaging system on free amino acids amount from LT was studied. Six male veal calves of the “Cachena” breed from intensive livestock production system were used. Samples were packed under vacuum and MAP and after 5, 9 and 14 days of storage were analyzed. The content of FAA increase significantly (p<0.05) during storage time reached final values of 609 and 517 mg/100 g fresh meat for vacuum packaging and MAP, respectively. Not significance differences (p>0.05) have been observed on content of FAA between both packaging systems. We observed a increase for all amino acids studied during storage time in both packaging systems except for glutamic acid under MAP packed. Packaging system affected the content of glutamic acid after 5, 9, and 14 days of storage and aspartic acid, isoleucine, and phenylalanine after 14 days of packaging.

Index Terms — “Cachena” breed, free amino acid, storage time, packaging system

D008

SHELF-LIFE OF VEAL CALVES FROM HOLSTEIN FRIESIAN BREED STORED UNDER VACUUM-PACKAGED AND MODIFIED ATMOSPHERE

J. M. Lorenzo*, E. Rodríguez, D. Franco, S. Temperán, and M. C. Garcia-Fontan

Meat Technology Centre of Galicia, Rúa Galicia Nº4-Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain *Corresponding author (phone: +34-98854-8277; fax: +34-98854-8277; e-mail: [email protected])

Abstract—A total of eleven male veal calves from Holstein Friesian breed were used for this study. Samples were individually packed under vacuum and in modified atmosphere protective (MAP) conditions (M1 [70% CO2-30% O2]; M2 [80% O2-20% CO2). pH, colour parameters, mioglobyn content, TBARS index and textural parameters were analyzed after 3, 7, 10 and 14 days of exposure time. pH, water-holding capacity and texture properties did not affect for packaging system and storage time. Meat luminosity (L*) increased during time storage but these increase was only significantly (p<0.01) in samples packaged under M1, whereas type of package affected all samples studied. Index of red (a*) decreased during display days except for samples vacuum-packaged. Storage time affected significantly (p<0.001) in samples packaged under M1 and M2, whereas vacuum-packaged samples did not affect TBAR´S values.

Index Terms — shelf-life, lipid oxidation, vacuum-packaged, MAP

116 56th International Congress of Meat Science and Technology D009

NUTRITIONAL QUALITY OF CULL COWS WITH VERY EARLY WEANED CALVES IN ARGENTINA

A. Biolatto1*, G. Molto2, S. Araujo2, S. Vittone1, G. Otero1, A. Monje1, I. Galli1, A. Pazos3, D. Pighin3, G. Teira4, F. Perlo4, O. Tissoco4, and P. Bonato4

1Estación Experimental Agropecuaria Concepción del Uruguay, Instituto Nacional de Tecnología Agropecuaria (INTA), Ruta 39 km 143.5, 3260 Concepción del Uruguay, Entre Ríos, Argentina 2Laboratorio de Cromatografía, Facultad de Bromatología, Universidad Nacional de Entre Ríos, Pte. Perón 64 - Planta Alta (2820) Gualeguaychú - Entre Ríos, Argentina 3 Instituto Tecnología de Alimentos, Centro de Investigación de Agroindustria, Instituto Nacional de Tecnología Agropecuaria INTA, CC 77 (B1708WAB), Morón, Buenos Aires, Argentina 4Laboratorio de Industrias Cárnicas, Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, M. Tavella 1450, 3200 Concordia, Argentina *Corresponding author (phone: +54-3442-425-578/561; fax: +54-3442-425-578/561; e-mail: [email protected])

Abstract—The objective of this work was to evaluate the effect of very early weaning of calves in cull cows on nutritional quality of meat. Two treatments were assayed: cull cows with very early, thirty days, weaned calves (CVEW) and cull cows with traditionally, seven months, weaned calves (CTW). Cows with very early weaned calves were grazed on pasture, meanwhile cows with traditional weaning were grazed on pasture and finished in feedlot to obtain the same frame score and slaughter weight than CVEW. Fatty acid composition and amino acid composition were determined on L. dorsi muscle by gas-chromatography and cation-exchange chromatography, respectively. Meat from CVEW contained lower SFA (p<0.1), MUFA (p<0.1), n-6 PUFA (p>0.1) and higher n-3 PUFA (p<0.1) and cis-9, trans-11 CLA (p<0.05) than meat from CTW. Amino acids did not present significant difference between the treatments assayed. However, a tendency of higher level of amino acids in meat from CYEW compared to meat from CTW was observed. The results indicate that the very early weaning would allow produce high nutritional quality cull cow meat.

Index Terms — cows, meat nutritional quality, very early weaning

D010

ELECTROSTATIC SPRAYING OF ANTIOXIDNAT AND REDUCING AGENT TO REDUCE OXIDATIVE QUALITY CHANGES IN GROUND BEEF

K. C. Nam1*, K. S. Seo1, K. W. Park1, C. Jo2, and D. U. Ahn3,4

1Department of Animal Science & Biotechnology, Sunchon National University, Suncheon, Korea 2Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, Korea 3Department of Animal Science, Iowa State University, 50011, Ames, IA, USA 4Major in Biomodulation, Seoul National University, Seoul, Korea *Corresponding author (phone: +82-61-750-3231; fax: +82-61-750-3230; e-mail: [email protected])

Abstract—To prevent oxidative quality changes of ground beef with disintegrated muscle structure, a few selected additives (antioxidants, reducing agent) were electrostatically sprayed. Spraying of ascorbic acid at 500 ppm was the most effective in controlling discoloration of ground beef during the storage by retarding met- myoglobin formation, which was induced by maintaining lower oxidation-reduction potential of meat. Other phenolic compounds (tocopherol, sesamol, and rosemary oleoresin) had little effects on stabilizing the color of ground beef. Spraying of ascorbic acid was also effective in reducing TBARS and volatile aldehydes (hexanal, heptanal). Sesamol at 100 ppm showed potent antioxidant activities as ascorbic acid at 500 ppm did. Therefore, electrostatic spray of ascorbic acid on the surface of ground beef can be an efficient and economical way to control the antioxidative quality changes of ground beef.

Index Terms — electrostatic spraying, reducing agent, antioxidative quality, ground beef

56th International Congress of Meat Science and Technology 117 D011

OPTIMISATION OF ELECTRICAL STIMULATION FOR PH-TEMPERATURE COMPLIANCE

Kelly L. Pearce1*, David L. Hopkins2, Chris Mudford3, Janelle Hocking-Edwards4, and David W. Pethick1

1CRC for Sheep Industry Innovation, Murdoch University, Division of Veterinary and Biomedical Science, South Street, Murdoch, WA 6150, Australia 2Industry & Investment NSW (Primary Industries) Centre for Sheep Meat Development, PO Box 129, Cowra NSW 2794, Australia 3Argus Realcold, P.O. Box 4435, Eight Mile Plains, QLD, 4113, Australia 4SARDI Livestock Systems, Struan Research Centre, Naracoorte SA 5271 Australia *Corresponding author ([email protected])

Abstract—This paper outlines the development of testing procedures to optimise the stimulation dose from a medium voltage electrical stimulation unit. The aim was to increase the number of carcasses reaching the pH temperature window in compliance with Meat Standards Australia sheep meat eating guidelines which require carcasses to reach pH 6 between a carcass temperature of 18-35oC. Settings tests using a range of current and frequency resulted in variation in pH response from which the optimal pH response was selected. Both abattoirs involved in this study now have electrical stimulation units programmed to an optimal setting and monitoring of product quality under the new setting will be ongoing.

Index Terms — lamb, electrical stimulation, pH decline

D012

THE RELATIONSHIP BETWEEN MICROBIAL GROWTH AND SOME BIOCHEMICAL PARAMETERS IN VENISON AND BEEF DURING AEROBIC STORAGE AT 4OC

Mohd Hafiz Jamaludin1, Alaa El Din Ahmed Bekhit1*, Grant Cochrane2, and Phil Bremer1

1Department of Food Science, University of Otago, Dunedin, New Zealand 2Totara Hills, Glenomaru Valley Road, Balclutha, New Zealand *Corresponding author (e-mail: [email protected])

Abstract—Venison has previously shown to have a much longer microbial shelf-life. A study was conducted to observe the relationship between microbial growth and some biochemical parameters in minced venison and beef during aerobic chill storage. Venison showed a much superior microbial shelf-life compared to beef despite having higher initial glucose and glycogen concentration. The increased lipid oxidation and non-haem concentration in venison compared to beef suggests a role for the oxidative processes in inhibiting the growth of microorganisms in venison.

Index terms — beef, microbial spoilage, venison

118 56th International Congress of Meat Science and Technology D013

RAPID ANALYSIS OF FATTY ACID PROFILES IN PORK USING NIRS WITH A DIODE ARRAY DETECTOR

A.Bauer1*, J. P. Lindner2, and K. Fischer1

1Department of Safety and Quality of Meat, Max Rubner Institut, 95326 Kulmbach, Germany 2Training and Research Centre for Pig Production, 97359 Schwarzenau, Germany *Corresponding author (phone: +49-9221-803-204; fax: +49-9221-803-332; e-mail: [email protected])

Abstract—A near infrared (NIR) spectrometer with a diode array detector was used for determination of fatty acids in backfat and in intramuscular fat (IMF) of the longissimus dorsi muscle. Samples (n=135) were obtained from different German crossbred as well as pure bred pigs. The measurements were made by direct application of the spectrometer onto the backfat or the loin without any treatment or manipulation of the sample. Statistical calculations were performed with partial least squares regression for complete spectra, or for spectral subsets. Fatty acid estimation with the applied fast NIR system produced promising results. For backfat, calibration had coefficients of determination of R²=0.61–0.92, with standard errors of 0.09–1.12. For validation, coefficients of determination were R²=0.56–0.89, with standard errors of 0.11–1.20. For IMF, estimation results showed lower coefficients of determination and higher standard errors, due to a small range of fat content. The method is suited for online application and has high potential for an optimization of rapid fatty acid estimation.

Index Terms — diode array, fatty acid, NIR spectroscopy, pork

D014

WHITE CRYSTALS FOUND IN THE MUSCLE OF JINHUA HAM

Gai-Ming Zhao1*, Yan-Xia Liu1, Wei Tian2, Miao-Yun Li1, Xian-Qing Huang1, and Xiao-Ping Gao1

1College of Food Science & Technology, Henan Agricultural University, Zhengzhou 450002, PR China 2College of Animal Husbandry & Veterinary Science, Henan Agricultural University, Zhengzhou 450002, PR China *Corresponding author (phone: +86-371-63558163; fax: +86-371-63558150; e-mail: [email protected])

Abstract—White crystals are common defects found on the cut surface of dry-cured ham muscle. In order to explore the mechanism of white crystal formation, the contents of the conventional components such as crude protein, crude fat and ash, and calcium, phosphorus and free amino acid of the white crystals were analyzed. The results showed that the contents of crude protein, crude fat and ash of white crystals were lower than those of ham muscle and most of the crude protein components in white crystals were composed of free amino acids in which tyrosine accounted for more than 80 percent. The results indicate that tyrosine crystallization is the main cause of white crystal formation.

Index Terms — dry-cured ham, Jinhua ham, tyrosine, white crystal

56th International Congress of Meat Science and Technology 119 D015

EVALUATION OF ANTIOXIDATIVE EFFECTS OF DRIED BONITO STOCK (KATSUO- DASHI) ON MEAT FAT IN COOKING AND STORAGE

Yusuke Akahori*, Jun Yamada, Minako Inamori, Aki Nashimoto, and Hideki Matsuda

Yaizu Suisankagaku Industry Co., Ltd., Yaizu city 425-8570, Japan *Corresponding author (phone: +81-54-621-0122; fax: +81-54-629-1994; e-mail: [email protected])

Abstract—Lipids in fish and meat are oxidized during thermal cooking, processing and storage. The oxidation of lipids causes deterioration in the quality of meat and directly affects many quality characteristics such as flavor, color, nutritional value and taste of dishes. Katsuo-dashi (dried bonito stock) which is prepared by extraction from katsuobushi (dried bonito), is used as a seasoning for various kinds of Japanese dishes because of its unique flavor and taste. Though it has been reported that katsuo-dashi has antioxidative activity, very few published reports are available on the antioxidative effect of katsuo-dashi used for fish and meat dishes, despite the fact that these are frequently eaten in huge quantities among nations worldwide. In this study, the changes in the degree of oxidation of fish and meat dishes using katsuo-dashi in cooking and storage were studied. Sensory evaluation was carried out regarding the odor of fish and meat. The changes in thiobarbituric acid (TBA) values relating to thermal cooking and the peroxide values (POV) seen during storage were investigated. Furthermore, the odor generated during thermal cooking was analyzed by GC-MS. In addition, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of katsuo-dashi was measured as an indicator of antioxidative capacity. A sensory evaluation showed that fish and meat dishes cooked with katsuo-dashi suppressed the odor. TBA value and POV of the dishes cooked with katsuo-dashi were lower than those cooked with water. GC-MS showed that off-flavor contents in the volatiles of dishes cooked with katsuo-dashi were also reduced. These results indicated that katsuo-dashi was effective in suppressing lipid oxidation caused by thermal cooking, refrigerated and frozen storage. (264/300)

Index Terms — antioxidative activity, cooking and storage, katsuo-dashi (dried bonito stock), lipid oxidation

D016

MACRO AND MICRO MINERAL CONTENT OF VENISON AND BEEF FARMED IN NEW ZEALAND

Mohd Hafiz Jamaludin1, Alaa El Din Ahmed Bekhit1*, Lynne Clucas2, Grant Cochrane3, and Phil Bremer1

1Department of Food Science, University of Otago, Dunedin, New Zealand 2Agriculture and Life Sciences Division, Lincoln University, Canterbury, New Zealand 3Totara Hills, Glenomaru Valley Road, Balclutha, New Zealand *Corresponding author (e-mail: [email protected])

Abstract—Differences in animal farm management practices can impact on the nutritional quality of the meat produced. Mineral analysis was observed for venison and beef farmed in New Zealand. Venison had higher concentration of magnesium, phosphorus, copper, iron, manganese and lower concentration of calcium, zinc, aluminum, cadmium and lead compared to beef. Both meats contained a good amount of essential minerals for good health, but venison appears to be a much healthier alternative to beef due to its concentration of the minerals observed.

Index Terms — beef, mineral, venison

120 56th International Congress of Meat Science and Technology D017

RAMAN SPECTROSCOPIC DISCRIMINATION OF ANIMAL FATS ORIGINS: USE OF POLYMORPHIC PROPERTIES

Michiyo Motoyama1,2*, Masahiro Ando2, Keisuke Sasaki1, and Hiro-O. Hamaguchi2,3

1Animal Products Research Team, National Institute of Livestock and Grassland Science, 2 Ikenodai, Tsukuba-shi, Ibaraki-ken 305- 0901, Japan 2Department of Chemistry, School of Science, the University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-0033, Japan 3Department of Applied Chemistry, College of Science, National Chiao Tung University, 1001 Ta Hsueh Road, Hsinchu, Taiwan 300, Republic of China *Corresponding author (phone: +81-29-838-8690; fax: +81-29-838-8606; e-mail: [email protected])

Abstract—From the standpoint of animal-food safety, the development of reliable techniques that insure the animal-fat origins is highly important. In the present work, the efficacy of the polymorphic features of fats for discriminating animal-fat origins is verified. Raman spectroscopy was used to collect the structural information of fat polymorphs. It is shown that a single Raman band at 1417 cm-1 successfully discriminates pork fats from beef fats. This band is known to be characteristic to the orthorombic subcell structure of fat crystals. The β’- polymorph which was produced in the pork fats seems to be the origin of this band.

Index Terms — beef tallow, lard, triacylglycerol, crystal, polymorphism, β’-polymorph, vibrational spectroscopy, rapid method

D018

MOISTURE RETENTION AND VISUAL APPEARANCES OF BROILERS CHILLED BY WATER, AIR, OR EVAPORATIVE AIR

J. Y. Jeong1, K. K. Janardhanan1, A. M. Booren1,2, D. M. Karcher1, and I. Kang1,2*

1Department of Animal Science, Michigan State University, East Lansing, MI 48824, United States 2Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI 48824, United States *Corresponding author (phone:+1-517-335-8452 Ext. 203; fax:+1-517-432-0753; e-mail: [email protected])

Abstract—This study was conducted to evaluate the effects of three chilling methods (water, air, and evaporative air) on processing yields, moisture contents, surface color, and visual appearances of broiler carcasses. To subject to each chilling method, birds were submersed into ice slush for water chilling (WC), exposed to blowing air (1.0 m/sec at 0°C) for air chilling (AC), or evaporative air chilling (EAC) with a cold water (0.4°C) spraying every 5 min. During chilling, carcass temperature was most effectively reduced by WC, followed by EAC and AC. After the chilling, both WC and EAC picked up moisture by 4.6% and 1.5%, respectively while AC lost by 1.5%. Upon cutting and overnight storage, WC carcasses showed a higher moisture loss than those of EAC and AC which were no significantly different. In instrumental and visual color evaluations, AC resulted in darker, yellower color, and larger surface discoloration than WC and EAC.

Index Terms — air chilling, broiler carcass, evaporative air chilling, water chilling

56th International Congress of Meat Science and Technology 121 D019

OIL-IN-WATER EMULSIONS AS A DELIVERY SYSTEM FOR Ω-3 FATTY ACIDS IN PORK SAUSAGES

H. Salminen1, K.Herrmann1, and J. Weiss1*

1Food Structure and Functionality Laboratories, Department of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany *Corresponding author (phone: +49-711-45924415; fax: +49-711-45923233; e-mail: j.weiss@uni-hohenheim)

Abstract—Progress in interfacial engineering has led to the fabrication of physicochemically stable fish oil emulsions containing high concentrations of ω-3 fatty acids. It has been hypothesized that addition of such emulsions to foods may lead to the development of functional foods that have physiological benefits for consumers. The addition of fish oil-in-water emulsions to meat products on their oxidative and physical stability was investigated. Fish oil-in-water emulsions were prepared at pH 3 and 6. Fish oil (25% wt) and whey protein isolate solutions (2.5% wt) were homogenized using a high-pressure homogenizer and incorporated into a pork sausage. Emulsions were characterized for their particle size, charge and physical and oxidative stability. Oxidative stability and microstructure of meat with added fish oil emulsions were determined. The physical stability of fish oil emulsions at both pH 3 and pH 6 was excellent and neither coalescence nor aggregation occurred during 45 days of storage. At pH 3 and pH 6 the particle sizes and charges of fish oil emulsions were 0.47±0.01 μm and +47±4 mV, and 0.64 ± 0.01 μm and -15.3 ± 0.8 mV, respectively. Oxidative stability (measured as formation of lipid hydroperoxides and headspace propanal) was better at pH 6 compared to pH 3 likely due to the antioxidant effect of the protein. Incorporation of fish oil emulsions into pork sausages led to an increase in oxidation compared to sausages without the added fish emulsion and compared to the fish oil emulsion. Confocal microscopy of meat products with fish emulsions revealed that emulsions had destabilized in the meat matrix which may have contributed to the decreased oxidative stability. Results demonstrate that although encapsulation of ω-3 fatty acids in oil-in-water emulsions provides physical and oxidative stability of the base- emulsion, their incorporation in complex meat matrices may be non-trivial and may lead to destabilization.

Index Terms — emulsion, ω-3 fatty acid, oxidative stability, physical stability

D020

THE EFFECT OF TENDERIZING ACIDS ON LINOLEIC ACID OXIDATION DURING MARINATION OF PORK

Peeter Toomik1, Kristina Lepp2, Lembit Lepasalu2, and Tõnu Püssa1*

1Department of Food Hygiene, Estonian University of Life Sciences, Kreutzwaldi 58A, 51014, Tartu, Estonia 2Department of Food Science and Technology, Estonian University of Life Sciences, Kreutzwaldi 58A, 51014, Tartu, Estonia *Corresponding author (phone: +372-7-313810; fax: +372-7-313432; e-mail: [email protected])

Abstract—The oxidation of polyunsaturated fatty acids during pork marination in the presence of different acidifiers was investigated by measurement of thiobarbituric acid reactive substances and by liquid chromatography-mass spectroscopy. The highest degree of oxidation was observed in acetic acid and lactic acidmarinades with maximum at acid concentration 0.5-1.0 per cent, whereas the oxidation of lipids was significantlysuppressed by citric and ascorbic acids. Among the primary oxidation products, trihydroxy- octadecenoic acidand hydroxy-epoxy-octadecenoic acids were dominating. In all cases, the concentration of all the observed oxidation products increased nearly proportionally during the marination process.

Index Terms — linoleic acid, oxidation, oxylipins, TBARS, LC-MS/MS

122 56th International Congress of Meat Science and Technology D021

LONG-TERM FEEDING DIET BASED ON RICE FEED PRODUCED DOMESTICALLYAFFECTS MEAT QUANTITY AND QUALITY OF CHICKEN

K. Matsuda1, T. Tokunaga2, K. Tamura3, H. Tsujibayashi4, Y. Nakamura5, T. Etoh1, Y. Shiotsuka1, R. Fujino1, and T. Gotoh1*

1Kuju Agricultural Research Center, Faculty of Agriculture, Kyushu University, Kuju 4045-4, Kuju-machi, Taketa city Oita prefecture 878-0201, Japan 2Kiifurusatomura Co., Ltd., Shimokoraku 557-16, chikujo-machi, chikujo district Fukuoka prefecture 829-0113, Japan 3Economy and Industry Department, Town office of Chikujo, Shiida 891-2, Chikujo-machi, Chikujo district Fukuoka prefecture 829- 0113, Japan 4Environmental Business Solutions Co., Ltd., 1537-2, Hidomaru-machi, Omura city Nagasaki prefecture 856-0846, Japan 5National Agricultural Research Center for Kyushu Okinawa Region, Suya 2421, Koshi city Kumamoto prefecture 861-1192, Japan *Corresponding author (phone: +81-974-76-1377; fax: +81-974-76-1218; e-mail: [email protected])

Abstract—In Japan, 76% of feed for poultry breeding is imported from foreign countries. Especially, Japan highly depends on foreign countries for corn, which is fed to chicken at the level of 70% of feed. Hence, improvement of Japanese self sufficiency in feed production is important for food security. On the other hand, Maintenance and conservation of rice fields, which has been declining in Japan, are important for preservation of the environment surrounding the rice fields and its traditional technologies. In this study, we evaluated meat quantity and quality by comparing chickens fed a diet based on rice feed with those fed a diet based on imported corn feed. Layers were fed rice-based diet, which replaces corn with rice feed in commercial diet, from 120 to 490 days of age. As compared with hens fed commercial corn-based diets, final live weight, and total muscle and fat of carcass, gizzard and liver weight were significantly higher in rice-fed birds (p<0.05). As to meat quality, the shear-force values of the M. pectoralis superficialis and gizzard of chicken fed diet based on rice feed were significantly lower (p<0.05), respectively. The M. pectoralis superficialis contained significantly more threonine (179%, p<0.001) and less tyrosine (47%, p<0.05). Fatty acid composition and water holding capacity by pressure were not significantly different between treatments. In this study, we concluded that domestically produced rice feed is a suitable alternative to imported corn feed for chicken production; moreover, rice feed could improve meat quantity and quality.

Index Terms — chicken, rice feed, meat production

D022

FACTORS AFFECTING PHU IN BOVINE MEAT IN CHILE

Fernando González Sch1*, Fabiola Cerda L.2, and Adela Valenzuela C.1

1Departamento de Ciencias Pecuarias, Facultad de Ciencias Veterinarias, Universidad de Concepción, Chile 2Departamento de Patología y Medicina Preventiva, Facultad de Ciencias Veterinarias, Universidad de Concepción, Chile *Corresponding author (phone: +56-42-208814; fax: +56-42-275302; e-mail: [email protected])

Abstract—A study was conducted in order to determine the influence of travel time, rest periods and sex on pHu of meat from bovines slaughtered in a slaughtering plant located in Chillán, Chile. Data from 8,738 bovines were used in this study: 8,621 steers and 117 heifers. Travel time, rest time and sex of each animal were determined and pHu measurements were made on each carcass. A variation in the pHu was observed, which was influenced by travel time (p<0.05), rest time (p<0.05) and sex (p<0.05). A variation of pHu was observed in response to an increase in travel time and rest time as well as sex. This variation was low since low standard deviations were determined. Results showed that long travel hours and long rest periods are harmful for animals, resulting in a significant increase in pHu. Sex also influenced pHu and a greater pHu was observed in steers (p<0.05) than in heifers.

Index Terms — bovines, animal welfare, pHu.

56th International Congress of Meat Science and Technology 123 D023

USE OF OBJECTIVE MEASURES OF LONGISSIMUS QUALITY TO PREDICT TENDERNESS IN BEEF MEAT

S. Failla1*, M. Juarez2, M. Contò1, D. Meo Zilio1, S. Ballico1, and F. Gonzalez3

1CRA- PCM Department of Animal Science, via Salaria 31 00015 Monterotondo, Italy 2Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, AB, T4L 1W1, Canada 3Departamento de Ciencias Pecuarias, Facultad de Ciencias Veterinarias, Universidad de Concepción. Casilla 537. Chillán, Chile *Corresponding author (phone: +390690090216; fax: +39069061541; e-mail: [email protected])

Abstract—In this work, the data from two Italian cattle breeds (25 Chianina and 25 Maremmana) were used to determine whether objective physical and chemical measures performed on longissimus thoracis muscle aged 10 days could be used to classify meat from different animals into tenderness classes obtained by panel. The two main components of meat tenderness are summarized in the myofibrillar component and the connective tissue. Therefore, the principally objective measures tested in this work regarded these two ones and visual reflectance spectra between 360-740 nm. Univariate and multivariate regression (Partial Least Squares regression- PLS) was applied to understand the relationship between tenderness and physical- chemical properties of meat and between tenderness and reflectance spectrum on visible. The univariate analysis did not show good results, the best regression was with (WBSc) shear force on cooked meat (R2=0.58, RMSEP=0.88). Using the multiple linear regression (R2=0.75, RMSEP=0.80) the maximum variability was explained by WBSc followed by, soluble collagen and MFI. The validate PLS regression between objective parameters and tenderness showed the best correlation (R2=0.84, RMSEP=0.55). The multivariate regression could explain the maximum variability and classify in an objective way the meat tenderness for both breeds.

Index Terms— tenderness, meat quality, sensory panel, multivariate regression

D024

STUDY OF TRANSFORMATION PROCESSES OF PROTEINS IN STERILIZED MEAT- PLANT PRODUCTS IN POLYMER CONSUMER PACKAGE DURING THEIR PRODUCTION AND STORAGE

A. Lisitsyn, V. B. Krylova*, T. V. Gustova, and N. N. Mandzhiyeva

The V.M. Gorbatov All-Russian Meat Research Institute of Rosselkhozacademia, Laboratory of Canned Products *Corresponding author (e-mail: [email protected])

Abstract—results of investigations of proteins destruction of meat-plant sterilized products “Beef with lentil” manufactured in polymer consumer package during their production and storage are presented.

Index terms — meat-plant sterilized product, protein, product of transformation

124 56th International Congress of Meat Science and Technology D025

STUDY ON SELECTED QUALITY TRAITS OF PORK MEAT FROM FATTERNERS DERIVED FROM CROSSING NAIMA SOWS WITH DIFFERENT BOAR LINES

* Piotr Janiszewski , Karol Borzuta, Andrzej Borys, Eugenia Grześkowiak, Jerzy Strzelecki, Dariusz Lisiak, and Fabian Magda

Institute of Agricultural and Food Biotechnology, Division of Meat and Fat Technology, 04-190 Warsaw, ul. Jubilerska 4 *Corresponding author (phone/fax: +48 61 8305241; e-mail: [email protected])

Abstract—Quality and process ability of meat from fatteners coming from crossing sows of a hybrid line Naima with boars of selected, new paternal lines Penarlan was analyzed. Analyses were carried out on 120 samples of the longissimus dorsi muscle from fatteners divided into 4 groups, of which each was represented by a different genotype of the sire, i.e. Solbeck, Neckar, P-76 (experimental groups) and Duroc (the control). Statistically significant differences were found between selected physico-chemical traits of meat. Fatteners coming from crossing of boars of hybrid lines were characterized by slightly inferior water holding capacity and higher natural drip. Statistically significant more advantageous flavour and palatability were recorded for cooked meat from fatteners sired by a Solbeck boar. Obtained results indicate that among the four analyzed genetic groups coming from crossing of Naima sows with boars of all hybrid lines were characterized by advantageous meat quality parameters.

Index terms — pig, meat quality, Penarlan, boars

D026

INFLUENCE OF ACIDITY REGULATORS ON SWELLING ABILITY OF MUSCLE FIBERS

A. A. Semenova and E. K. Tuniyeva

The V.M. Gorbatov All-Russian Meat Research Institute of Rosselkhozacademia, Talalikhina 26, 109316, Moscow, Russia *Corresponding author (e-mail: [email protected])

Abstract—To choose a right quality composition of stabilizers for meat injection, a selection of an acidity regulator in terms of the degree of its effect on swelling ability of muscle fibers during salting is important. The paper presents results of the investigations of different kinds of food-grade phosphates and sodium citrate on muscle fibers diameter and strength properties of meat.

56th International Congress of Meat Science and Technology 125 D027 CHEMICAL INDICATORS OF MUTTON AND THEIR COMMUNICATION WITH QUALITY OF PRODUCTION

A. B. Lisitsyn, D. Nikitchenko*, V. Nikitchenko, and A. Jatcuta

The V.M.Gorbatov All-Russian meat research institute of Rosselkhozacademia, 119316, Moscow, Talalikhina 26, Russia Meat processing plant “Mikoyanovskiy”, 109316 Moscow, Russia Peoples Friendship University of Russia, 117198 Moscow, Russia Meat processing plant “Mikoyanovskiy, 109316 Moscow, Russia *Coreresponding author (phone: + 7-495-676-95-11; + 7-495-676-95-51; e.mail: [email protected])

Abstract—The feeding level influences a pure gain of a muscular fabric and plays the important role in terms of realisation of the genetic program. Growth of a muscular fabric occurs basically under laws of effective maintenance of functional activity of an organism. The last is expressed that with formation of an organism development of muscles to the forms inherent in adult individuals, goes in two sexual directions, agree, the genetic program. At a low loss of feeding of animals its realisation is late in terms, instead of in essential changes of a relative parity of anatomic groups of muscles. The chemical compound of muscles depends on age of an animal, type of muscles, an anatomic arrangement and a category of fatness of hulks. From a birth to 11-month's age in muscles of rams the water maintenance decreases with 80,57 - 79,76% to 75,74%, and at 48-month's rams - to 74,07 - 72,13% whereas the quantity of the general nitrogen raises, with 2,79 - 2,93 % to 3,14 - 3,30 and 3,43% accordingly. The maintenance of intramuscular fat also increases with 0,81 - 1,15% (newborns) to 3,08 - 4,92% (11-month's), in intercostal muscles – to 8,46%. The raised moisture capacity of muscles of finitenesses and lowered – trunk muscles is established. Muscles statodinamic type in the field of finitenesses possess smaller ability to accumulate fat, than muscles of the same type, but located in the field of a trunk.

Index Terms — mutton, quality, chemical indicator

D028

SPECIFICS OF LIPID COMPOSITION OF ANIMAL RAW MATERIALS

A. B. Lisitsyn1, A. N. Ivankin1, I. M. Chernukha1, and Yu. K. Yushina1

1The V.M.Gorbatov All-Russian Meat Research Institute of Rosselkhozacademia, Talalihnina 26, 109316, Moscow, Russia

Abstract—Fatty acid composition of lipid components being a part of recipes of meat products has been studied. The factors influencing the results of analytical determination of individual fatty acids are shown. The main ratios of fatty acids content, mostly characteristic of particular kinds of the used fats are presented, allowing their use in production of modern meat products with variable nutrition value.

Index terms — fatty acid, functional product, lipid component of animal raw material

126 56th International Congress of Meat Science and Technology D029

HOW TO OBTAIN SAFE AND TENDER PORK WHEN COOKING AT “LOW TEMPERATURE, LONG TIME” (LTLT)

Line Christensen1, Mari Ann Tørngren2*, and Annemarie Gunvig2

1Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, 1958 Fredriksberg C, Denmark 2Center of Meat Quality, Danish Meat Research Institute (DMRI), Maglegaardsvej 2, 4000 Roskilde, Denmark *Corresponding author (phone: +45 72202682; fax: +45 72202744; e-mail: [email protected])

Abstract—Low temperature, long time (LTLT) treatment of porcine Semitendinosus (ST) was investigated in order to obtain safe and tender meat within a specified time-temperature range. Samples of porcine ST and longissimus dorsi were inoculated with L. monocytogenes and Salmonella strains and heat-treated at 53°C and 58°C for various times until a reduction of 5 log CFU/g was ensured. A sensory evaluation of a range of attributes was conducted, and cooking loss and shrinkage of LTLT-treated porcine ST at 53°C and 58°C for 9 h, 19 h and 32 h were measured. Investigations of LTLT treatment of porcine ST revealed that, after 9 h cooking at 53°C or 58°C, a reduction of more than 5 log CFU/g L. monocytogenes and Salmonella was ensured, and the meat was then evaluated as safe. At 53°C, the meat was significantly more juicy than at 58°C, and this observation was accompanied by a significantly lower cooking loss at 53°C. By increasing the cooking time from 9 h to 32 h, tenderness was significantly increased, and, furthermore, at 58°C the meat was found to be significantly more tender than at 53°C.

Index Terms — pork, low temperature, long time, tenderness, safety, structural change

D030

TENDERISING EFFECT OF BRINE-INJECTED PROTEOLYTIC ENZYMES ON AGED AND NON-AGED BEEF SEMIMEMBRANOSUS

Mari Ann Tørngren*

Center of Meat Quality, Danish Meat Research Institute, DK-4000 Roskilde, Denmark *Corresponding author (phone: +45 72 20 26 82; fax: +45 72 20 27 44; e-mail: [email protected])

Abstract—Ageing is a cost-consuming procedure for the meat industry. Proteolytic enzymes (papain, actinidin or NS) were injected into aged (8-10 days) and non-aged beef (M. semimembranosus) to investigate whether or not ageing is necessary to achieve optimal eating quality of marinated meat products. The effects of ageing and proteolytic enzymes on eating quality were evaluated by a trained panel using a 15-point unstructured line scale. Furthermore, weight gain and cooking loss were measured. Injections of a marinade containing papain increased the tenderness, crumbliness and liver-like flavour of cooked semimembranosus but reduced the juiciness and meat flavour. Marinating with actinidin and NS had no significant effect on eating quality of marinated semimenbranosus. Furthermore, no effect of ageing before injection was observed on the textural attributes, although ageing was found to decrease juiciness and increase bitter taste, bouillon flavour, and metallic flavour.

Index Terms — ageing, beef, enzyme, injection, tenderness, marination

56th International Congress of Meat Science and Technology 127 D031

COMPARISON OF HISTOCHEMICAL CHARACTERISTICS AND MEAT QUARITY TRAITS IN DIFFERENT JEJU PIG BREEDS

S. H. Hwang, K. B. Ko, K. H. Kim, and Y. C. Ryu*

Division of Biotechnology, Jeju National University, 66 Jejudaehakro, Jejusi, 690-485, South Korea *Corresponding author (phone: +82-64-754-3332; fax: +82-64-725-2403; e-mail: [email protected])

Abstract—This study was to investigate the histochemical characteristics and meat quarity traits among commercial Jeju black pigs (JBP), native Jeju black pig×Duroc (JD) and Jeju Landrace×Yorkshire×Duroc (JLYD). A total of 188 pigs were evaluated. JD contained a significantly lower mean area percentage of type IIb fibers than those of other breeds (p<0.05). The muscle pH45min and pH24h were significantly higher in JD. Drip loss and color parameters were sugnicantly different between the breeds (p<0.001). JD showed the highest muscle pH and lowest drip loss and L* values than the other breeds. These results imply that the longissimus dorsi muscle of Jeju black pig×Duroc pig is better meat quality than that of other breeds. Based on these results, we conclude that muscle fiber composition can explain in parts the variation of meat quality across and within breeds.

Index Terms — histochemical characteristics, longissimus dorsi, meat quality, pig breeds

D032

RETAIL PACKAGING OF PRE-SALTED BEEF PATTIES STORED IN HIGH OR NON- OXYGEN ATMOSPHERE

Mari Ann Tørngren1* and Sisse Jongberg2

1Center of Meat Quality, Danish Meat Research Institute (DMRI), Maglegaardsvej 2, 4000 Roskilde, Denmark 2Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark *Corresponding author (phone: +45-72202682; fax: +45-72202744; e-mail: [email protected])

Abstract—Pre-salted beef sold in retail outlets can be packed in high-oxygen modified atmosphere packaging (MAP) in order to preserve an attractive bloomed red colour and extend the shelf-life compared with traditional wrap. It is, however, commonly known that salt accelerates oxidation processes, and the effect on meat quality in pre-salted meat stored in high-oxygen MAP has still not been fully explored. This study evaluates the effect of recipe (no salt (fresh) or 0.5 % NaCl (pre-salted)) and packaging atmosphere (high-oxygen: 70% O2/30% CO2, non-oxygen: 30% CO2/70% N2 or 100% N2) on the sensory quality and the progression of lipid oxidation of beef patties during storage (1, 3, 6 days) at 4°C. The sensory quality of cooked beef patties was evaluated by a trained panel using a 15-point unstructured line scale. The development of lipid oxidation was measured as thiobarbituric reactive substances (TBARS) in µmol MDA/kg of meat. Packaging with non-oxygen-containing atmospheres minimised the development of TBARS in the beef patties and preserved the intensity of meat flavour and internal colour. In pre-salted beef patties, TBARS was found to develop very rapidly compared with the beef patties without salt. However, the salt taste was found to mask the rancid flavour generated by the lipid oxidation processes. Furthermore, pre-salting improved the juiciness of beef patties during storage.

Index Terms — beef patties, pre-salting, high-oxygen MAP, sensory evaluation, lipid oxidation

128 56th International Congress of Meat Science and Technology D033

COMBINED HIGH PRESSURE AND TEMPERATURE EFFECTS ON THE TEXTURAL QUALITY OF POST-RIGOR BEEF

Anita L. Sikes* and Ron K. Tume

CSIRO Division of Food and Nutritional Sciences, PO Box 745, Archerfield BC QLD 4108 Australia CSIRO Food Futures National Research Flagship *Corresponding author (phone: +61-7-3214-2151; fax: +61-7-3214-2062; e-mail: [email protected])

Abstract—The effects of high pressure on the texture of post-rigor beef muscle has been shown to differ depending on the temperature at which the pressure is applied; low temperature having no effect on tenderization, whereas high temperature has a marked effect on reducing the toughness of beef muscle cuts. We subjected post-rigor beef neck muscle (M. sternomandibularis) to different pressures and times (100 MPa for 2 min, 200 MPa for 20 min) at a range of temperatures (5-80°C) and measured the texture of treated samples and determined the degradation of muscle fibres using light microscopy. The texture of beef neck muscle, as measured by Warner-Bratzler peak force, was tough (~80 N) when cooked from raw. Pressure treatment (100, 200 MPa) at low temperatures (<40°C) did not improve the tenderness of beef neck muscle, whereas a significant reduction in toughness was achieved (20-30 N) when pressure (200 MPa, 20 min) was combined with heat (40- 80°C). Microscopy of whole muscle homogenates showed that there were differences in the appearance and the length of the myofibres. A strong correlation between peak force and fibre length was shown. This finding supports the suggestions that muscle proteins are affected differently when subjected to pressure or heat, and provides some understanding to the mechanisms of solubilization and aggregation of muscle structures after pressure treatment at low or high temperatures, respectively.

Index Terms — beef, high pressure, light microscopy, temperature, texture

D034

EXAMINATION OF THE MEAT QUALITY OF GROWING RABBITS REARED ON WIRE NET OR COMBINED (WIRE NET / STRAW) FLOOR AT DIFFERENT STOCKING DENSITIES

A. Dalle Zotte1*, G. Jekkel2, and G. Milisits3

1Department of Animal Science, Padova University, Agripolis, 35020 Legnaro (PD), Italy 2Research Institute for Animal Breeding and Nutrition, 2053 Herceghalom, Gesztenyés út 1., Hungary3Kaposvár University, Faculty of Animal Science, 7400 Kaposvár, Guba Sándor u. 40., Hungary *Corresponding author (phone: +39-049-827-2640; fax: +39-049-827-2669; e-mail: [email protected])

Abstract—The aim of the study was to evaluate the effect of the cage floor-type and stocking density on the rabbit meat quality. Weaned rabbits were placed to 12 pens, each having a basic area of 50×170 cm. The pens differed only in the type of floor. Six pens had a wire net, six pens a combined (half of the floor wire net and half of the floor straw litter) floor. On both floor types (wire net and combined) three stocking densities (8, 12 and 16 rabbits/m2) were applied. The experiment took place between the ages of 5 and 11 weeks. At 11 weeks of age the animals were slaughtered and hind leg (HL) and loin meat were dissected and analysed for pHu, L*a*b* colour values, proximate composition and fatty acid profile. Compared to wire net floor the combined floor significantly increased the b* colour value of Biceps femoris (BF) muscle and the a* colour value of Longissimus dorsi (LD) muscle, whereas the pHu and the fat content of LD muscle decreased. Combined floor reduced MUFA (p<0.05) of both HL and LD meat, and increased PUFA content (p<0.05) of LD meat. At the intermediate stocking density of 12 rabbits/m2, the LD meat showed lower CLA and higher DHA fatty acid contents (p<0.01) than the other two extreme stocking densities.

Index Terms — rabbit, cage floor-type, meat quality

56th International Congress of Meat Science and Technology 129 D035

KOREAN CONSUMER ACCEPTANCE OF IMPROVAC AND THE IMMUNIZATION APPROACH

D. H. Lee1*, J. Singayan-Jajardo2, and N. Wright3

1Pfizer Animal Health Korea, Seoul, Korea 2Pfizer Animal Health Asia Pacific, Shanghai, China 3Pfizer Animal Health, Global Market Research, New York, NY, USA *corresponding author (phone: +82-2-3172720; e-mail: [email protected])

Abstract—The use of Improvac®, a novel immunological product to control boar taint, is highly dependent upon consumer attitudes towards vaccination to control boar taint. To assist in understanding this issue, a survey was administered online to 1,000 Korean pork consumers responsible for purchasing meat for their households. Participating consumers rated the immunization approach to controlling boar taint as acceptable significantly more often than the alternative, physical castration (59% and 25% respectively). Additionally, when asked about their preference for either method, 62% of consumers preferred the vaccination approach with another 21% being neutral. By comparison only 17% preferred the physical castration method. The overwhelming majority of participants in these surveys found immunization to control boar taint to be acceptable compared with physical castration, as long as there was equivalent taste quality, results that are inline with similar consumer acceptance surveys from several other countries.

Index Terms — boar taint, consumer acceptance, GnRF, improvac, immunization, physical castration

D036

MULTISCALE IMAGE ANALYSIS APPROACH FOR MEAT TENDERNESS PREDICTION

M. El Jabri1*, S. Abouelkaram2, J.-L. Damez2, and A. Listrat3

1ADRIA Développement, Créac’h Gwen, F-29196 Quimper, France 2INRA, UR370 Qualité des Produits Animaux, F-63122 Saint Genès Champanelle, France 3INRA, UR1213 Unité de Recherche sur les Herbivores, F-63122 Saint Genès Champanelle, France *Corresponding author (phone: +33-2-98-10-18-43; fax: +33-2-98-10-18-08; e-mail: [email protected])

Abstract—Image processing approach based on multiscale analysis was developed to predict beef tenderness. The study was carried out on the semimenbranosus muscle (SM). Images of SM slices, cut perpendiculary to the main muscle fiber axis, were acquired under polarized visible lighting. Statistical method was applied in order to relate Intramuscular Connective Tissue (IMCT) features, characterized by image analysis, to sensory tenderness evaluated by a trained panel. Using Principal Components Regression (PCR) analysis, IMCT image parameters were found to be good indicators of meat tenderness (R²=0.92).

Index Terms — meat tenderness, multiscale analysis, principal components regression, universal threshold

130 56th International Congress of Meat Science and Technology D037

MICROBIOLOGICAL, CHEMICAL, AND SENSORY ASSESSMENT OF AREOLATED GROUPER (EPINEPHELUS AREOLATUS) FILLETS STORED UNDER MODIFIED AMOSPHERE PACKAGING

Ashraf A. Zeitoun1 and Abdulaziz A. Al-Shathri2

1Food Science Dept., Faculty of Agriculture, Saba Bacha, Alexandria University, Egypt 2Food & Nutrition Sciences Dept., College of Agricultural and food Sciences, King Faisal University, Saudi Arabia *Corresponding author (e-mail: [email protected])

Abstract—Fresh fish fillets (Epinephelus areolatus) were packed in different modified atmospheres; 80% CO2+20% N2; 80% CO2+10% O2+10% N2 and 60% CO2+20% O2+20% N2. Control samples were packed in air. All samples were stored at 5ºC. Total viable count; Enterobacteriaceae; lactic acid bacteria and H2S-producing bacteria were inhibited compared to the control (p<0.05). The highest inhibition were observed with packaging fish fillets in 80% CO2+20% N2 and 80% CO2+10% O2+10% N2, with no differences between them in microbiological quality. There was significant difference (p<0.05) in pH values between all samples packed in modified atmospheres and samples packed in air (control). This mainly due to the production of carbonic acid by the dissolved CO2 in the aqueous phase of the fish fillets. Total volatile bases nitrogen (TVB-N) values were also decreased (p<0.05) by packaging fish fillets in modified atmospheres after 3 and 6 days of storage at 5ºC as compared with the control. The sensory evaluation of fish fillets revealed that color of fish fillets was improved by packaging in 80% CO2+10% O2+10% N2 and 60% CO2+20% O2+20% N2. In contrast the color of samples packed in 80% CO2 + 20% N2 was poor after 3 days of storage. However, the color of control samples were still acceptable after 6 days of storage. The 80% CO2+10% O2+10% N2 gas mixture was the most effective for the color stability of the fish fillets. Fish fillets packed in 60% CO2+20% O2+20% N2; 80% CO2+20% N2 and 80% º CO2+10% O2+10% N2 have a better shelf life at 5 C.

Index Terms — fish fillets, meat quality, MAP, shelf life

D038

SHORT-TERM PRE-RIGOR MUSCLE STRETCHING IMPROVES BEEF TENDERNESS

M. M. Farouk*, A. D. Stuart, and P. M. Dobbie

AgResearch MIRINZ, Ruakura Research Centre, Private Bag 3123, Hamilton 3240, New Zealand *Corresponding author (phone: +64-7-838-5260; fax: +64-7-838-5625; e-mail: [email protected])

Abstract—This study tested the hypothesis that stretching pre-rigor muscle for a short period and then allowing the muscle to go through rigor development without restraint will improve the tenderness in the resulting meat. Pre-rigor bovine M. semitendinosus muscles were boned out about 30 min. post-mortem, longitudinally halved and one half was randomly assigned to be stretched (n=12) with the other halves serving as controls (no stretching or restraint at all). Meat from these muscles were analysed at 48 hours and two weeks post-mortem. Stretched and control samples did not differ in pH. Stretched samples were numerically more tender at 48 hours post-mortem and significantly more tender after ageing for two weeks compared to controls (p<0.058). Stretched samples also had less cook loss at 48 hrs (p<0.067) relative to control with the difference becoming insignificant after ageing for two weeks. Sarcomeres were longer (p<0.002) in stretched samples compared to control with significant correlation (r=-0.6) between sarcomere length and shearforce values. Stretching did not negatively impact on beef colour except beef aged two weeks from stretched muscles tended to be browner (higher hue angle) compared to non-stretched control samples. The results of the present study proved the hypothesis that stretching bovine muscles pre-rigor will improve the tenderness of the resulting meat even if the muscles were not restrained from contracting during rigor development. The implication is that, short-term stretching of pre-rigor muscles can be used to develop a process for improving the tenderness of individual beef muscles/cuts with minimum enviromental footprint by doing away with the need for using a restraint to prevent the muscle from contracting during rigor development. Because of the preliminary nature of the present study, outcomes of the study need to be further verified using other muscles and controlling for other factors before the process can be commercially implemented.

Index Terms — color, pre-rigor stretching, sarcomere length, tenderness

56th International Congress of Meat Science and Technology 131 D039

EFFECTS OF DIETARY OF FERMENTED BREWER’S GRAIN DIET ON PORKCHARACTERISTICS IN GROWING-FATTENING PIGS

G. M. Chu1, S. N. Kang1, B. S. Yang2, J. H. Ha2, H. Y. Kim2, I. S. Kim2, S. D. Lee3, and Y. M. Song2*

1Swine Science & Technology Center, Jinju National University, 150 Chilamdong, Jinju 660-758, South Korea 2Department of Animal Resources Technology, Jinju National University, 150 Chilamdong, Jinju 660-758, South Korea 3Swine Research Division, National Institute of Animal Science, Cheonan 330-801, South Korea *Corresponding author (phone: +82-55-751-3282; fax: +82-55-751-3280; e-mail: [email protected])

Abstract—The ovjective of the pesent study was to investigative the effect of dietary of fermented brewer’s grain diet on the pork characteristics in growing-fattening pigs. The fermented brewer’s grain was mixed with rice bran and by-product, king oyster mushroom and pineapple by-product. Until 78±1 kg live weigh at 130±1 days. The pigs in the control group were fed formula feed, the pigs in the T1 group were fed 20, 40, 60, 80 and 100% fermented diet substituted formula feed for 1 week interval and the pigs in the T2 group were fed 30, 60, and 100 % fermented diet substituted formula feed for 1 week interval. The live body weight, carcass weight, dressing were singnificantly (p<0.05) higher in the control group than T1 and T2 groups. However, the rate of high grade was higher in the T1 and T2 groups than in the control group. The moisture concenteration in pork was significantly (p<0.05) lower in the T2 group than in the control and T1 groups. The pork cholesterol concentartion, drip loss and cooking loss were significantly (p<0.05) lower in the T1 group than in the control group. The CIE L* (lightless) in meat surface was significantly (p<0.05) higher in the T1 group than in the control group and CIE a* in meat surface was sinificantly decreased in the treatment groups. The collagen concentration was significantly (p<0.05) lower in the T1 group than in the control group. Therefore, although dietary of fermented brewer’s grain diet decreased carcass weight, it was changed meat quality parameters.

Index Terms — fermented diet, brewer’s grain, pork quality, pig

D040

THE EFFECT OF “KIWI FRUIT SOLUTION” ON MEAT TRAITS IN BEEF TOPSIDE

Edwina S. Toohey1, Matthew J. Kerr2, Remy van de Ven3, and David L. Hopkins2*

1Industry & Investment NSW (Primary Industries), PO Box 865 Dubbo, NSW 2830 2Industry & Investment NSW (Primary Industries), Centre for Sheep Meat Development, PO Box 129, Cowra NSW 2794 3Industry & Investment NSW (Primary Industries), Orange Agricultural Institute, Forest Road, Orange NSW 2800 *Corresponding author (phone: +61-2-6349-9722; fax: +61-2-6342 4543; e-mail: [email protected] )

Abstract—Methods to improve tenderness include mechanical and chemical approaches and the latter category includes the use of proteolytic enzymes that degrade structural proteins. A study was undertaken to investigate the effectiveness of a ’kiwi fruit solution’ for improving the tenderness of beef m. semimembranous (SM) and the effect on colour stability, where the solution contained the enzyme actinidain. Three treatments were applied; 1) Samples injected with the solution, 2) Samples injected with water, and 3) Samples not injected. All samples were then packaged using a SmartShape™ prototype (licensed as SmartShape™) and aged for 1 or 14 days. There was a significant effect (p<0.001) of the Kiwi fruit solution on shear force, with no difference between samples injected with water and those not injected. There was also a significant (p<0.05) ageing effect with samples in all treatments exhibiting a decrease in shear force with ageing, but no significant interaction between treatment and ageing. For compression of the samples no fixed effects were significant (p<0.05). Given there was no effect of injection with water the improvement in tenderness can be attributed to an increase in proteolysis and thus protein degradation rather than a physical effect associated with the injection process. Samples not injected (control) were the darkest (lowest L* values) with a mean (±s.e.) of 37.0 ± 1.02 with no difference between samples injected with water (43.0±1.02) and those injected with kiwi fruit solution (43.2±1.02). For a* (redness) values there was a significant interaction between treatment and ageing (p<0.05) and a significant linear trend with time (days on display) (p<0.05), such that injected samples had lower values than non-injected samples. In general the samples not injected had higher ratio (630/580 nm) values indicating less formation of metmyoglobin.

Index Terms — kiwi fruit solution, meat colour, tenderness, topside

132 56th International Congress of Meat Science and Technology D041

X-RAY MICROTOMOGRAPHY FOR BEEF INTRAMUSCULAR FAT ASSESMENT

P. Frisullo1, R. Marino2, J. Laverse1, M. Albenzio2, A. Santillo2, and M. A. Del Nobile1*

1 Department of Food Science, University of Foggia, Via Napoli, 25–71100 Foggia, Italy 2 Department of Production and Innovation in Mediterranean Agriculture and Food System (PrIME) University of Foggia, Via Napoli, 25-71100 Foggia, Italy *Corresponding author (phone: +390881589242; fax: +390881589242; e-mail: [email protected])

Abstract—In the present research, the X-ray microtomography (μCT) technique was used to quantify intramuscular fat content and to study fat distribution in different breed and commercial meat joint. Two different breeds, Podolian vs Charolaise, chosen to exhibit variability in terms of visible structure of fat, were used. High Pearson correlation coefficients (r= 0.92-0.99, p<0.001) were found between fat content, expressed as percentage object volume (POV) determined by μCT and fat content analyzed by official method. Useful informations were provided from quantitative three dimensional parameters describing the fat structure, such as the structure model index (SMI), the object structure/ volume ratio (OSVR) and the structure separation (SS). Charolaise breed showed higher POV and SS (p<0.01) values than Podolian. X-ray microtomography allows a rapid estimation of intramuscular fat of meat and provides a more accurate description of the fat microstructure and meat quality.

Index Terms — intramuscular fat, meat microstructure, quantitative analysis, X-ray microtomography

D042

INITIAL FREEZING TEMPERATURE RISES WITH RISE IN MEAT PH: THE IMPLICATIONS

M. M. Farouk1*, R. M. Kemp1, S. Cartwright2, and M. North1

1AgResearch MIRINZ, Ruakura Research Centre, Private Bag 3123, Hamilton 3240, New Zealand 2ANZCO Foods Ltd. Unit 2 49 Sir William Pickering Drive, PO Box 39 145, Christchurch, New Zealand *Corresponding author (phone: +64-7-838-5260; fax: +64-7-838-5625; e-mail: [email protected])

Abstract—This study tested the hypothesis that there is a link between initial freezing temperature and pH in meat. M. longissimus thoracis et lumborum from both sides of 9 lambs (n=18) and one side of 64 beef (n=64) carcasses of varying pH were used in two experiments to determine the freezing behaviour of normal (< 5.8) and high (> 6.2) pH meat. Lamb samples were cooled to -1.5°C or frozen to -10°C and beef were frozen slowly in an insulated chamber at -80°C and the cooling and freezing temperatures of the samples were recorded every 30 sec and analysed. The temperature profiles of both lamb and beef showed minimal evidence of supercooling. High pH meat from both species froze at higher temperature relative to low pH meat. The range of initial freezing temperatures measured for beef were -0.9 to -1.5°C (Δ=0.6°C) with the highest initial freezing temperature associated with high- and the lowest temperature with low pH meat. There was a significant correlation (r=+0.73, p<0.01) between beef pH and freezing point temperature in the present study supporting our hypothesis that meat pH has an effect on the likelihood of product freezing during chilled storage at -1.5°C. With the increasing proportion of beef and lamb being exported chilled rather than frozen due to the higher premium the former commands, the outcome of this study has a strong implication for the meat industry suggesting that accurate temperature control is very important and that even small variations in storage temperature can have disastrous effects on meat quality.

Index Terms — pH, freezing point, beef, lamb

56th International Congress of Meat Science and Technology 133 D043

HAMBURGERS FROM HOLSTEIN FRESIAN CULL COW FINISHING WITH DIFFERENT SILAGES (CORN VS. “PASTONE”)

A. Pena, M. C. García Fontán*, J. M. Lorenzo, E. Rodríguez, and D. Franco

Meat Technology Centre of Galicia, Rúa Galicia Nº4-Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain *Corresponding author ([email protected])

Abstract-Meat quality of hamburger patty from Holstein-Friesian cull cows feeding with two different finishing feeding (commercial concentrate vs. “pastone” silage) was investigated. Meat quality traits studied were chemical composition, colour parameters, water holding capacity and texture profile analysis. Feeding finishing treatment affected intramuscular fat content, moisture percentage, water holding capacity, and textural parameters. The results show that a feeding finishing based on “pastone” silage was more effective, due to the increase in intramuscular fat and improved overall textural parameters.

Index Terms — cull dairy cow, finishing feeding, textural profile analysis, hamburger patty

D044

INFLUENCE OF COOKING METHOD ON MINERAL AND VITAMIN B COMPOSITION OF EDIBLE LAMB

M. M. Campo1*, M. Barahona1, E. Muela1, V. Resconi1, JL. Olleta1, A. Oliván2, and C. Sañudo1

1Department of Animal Production and Food Science, University of Zaragoza, Miguel Servet 177, 500131 Zaragoza, Spain 2Pastores Grupo Cooperativo de Productores de Carne, Carretera Cogullada 65, Mercazaragoza, 500141 Zaragoza, Spain *Corresponding author (phone: +34-976-761000; fax: +34-976-761590; e-mail: [email protected])

Abstract—To know the composition of local foods is esential in order to recommend daily intakes of a product. With the aim of assessing the content of certain minerals and B-vitamins in ‘Ternasco de Aragon’, a type of Spanish light lamb, and the influence of cooking method in the edible portion, 30 animals were used. The left leg of each animal was deboned and all remained tissues trimmed and analysed in the raw product. The right legs were also deboned and allocated to one of three cooking methods (roast, stew, and grill). Iron, zinc, and vitamins B2, B3 and B12 were quantified. Cooking had a stronger effect on mineral composition than the type of cooking used. Both Fe and Zn showed higher levels in the cooked lamb, although roast lamb had even higher levels of zinc than the rest of cooking procedures. Except for vitamin B3, no differences were found between raw or cooked samples in vitamins content. However, cooking provoked the disappearance of B-vitamins in a higher extent than that of minerals, when expressed as a basis of dry matter. Nevertheless, the high levels found, especially of zinc and vitamin B12, supports the inclusion of lamb in the diet as a source of essential micronutrients.

Index Terms — cianocobalamin, iron, niacin, riboflavin, zinc

134 56th International Congress of Meat Science and Technology D045

SHELF LIFE OF MEAT FROM BEEF FED ANTIOXIDANT AND WET DISTILLERS GRAINS

L. S. Senaratne1, C. R. Calkins1*, J. T. Vasconcelos2, A. S. de Mello, Jr.1, M. A. Andersen3, S. A. Furman2, and S. Pokharel1

1Department of Animal Science, University of Nebraska-Lincoln, Lincoln, Nebraska, 68503, USA 2Panhandle Research and Extension Centre, University of Nebraska-Lincoln, Scottsbluff, Nebraska, 69361, USA 3Novus International, Inc., St. Louis, Missouri, 63141, USA *Corresponding author (phone: +1-402-472-6314; fax: +1-402-472-6362; e-mail: [email protected])

Abstract—This study was conducted to evaluate the effects of feeding the synthetic antioxidant ethoxyquin and tertiary butyl hydroquinone (AG; AGRADO®PLUS) on shelf life of beef fed wet distillers grains (WDGS). Cross-bred steers were fed dry-rolled corn based finishing diets containing 0 or 30% WDGS with AG (0 or 150 ppm/steer/day for last 145 -160 d). Eighty USDA Choice beef short loins were collected and aged for 8 and 29 d at 2°C. The m. longissimus lumborum muscle was fabricated and cut into six 2.54 cm-thick steaks. Two steaks (for 0 d lipid oxidation and shear force) were vacuumed packaged and frozen. Two steaks were split into halves, packaged aerobically (OW) or under high oxygen (HiO2-MAP) and displayed for 4 or 7 d under simulated retail display conditions for lipid oxidation. Two additional steaks were packaged OW or HiO2-MAP and displayed for 7 d for shear force analysis. Percentage surface discoloration of steaks was visually evaluated daily by a trained 6-person panel. Lipid oxidation of steaks displayed for 0, 4, and 7 d was tested by thiobarbituric acid reactive substances (TBARS) analysis. Shear force was tested using Warner-Bratzler shear force (WBSF). Discoloration and TBARS increased during retail display time in both packaging systems and aging periods. The OW steaks were significantly more discolored than HiO2-MAP. Steaks from corn plus AG supplemented cattle had (p<0.05) less discoloration and lower TBARS at the end of retail display. The anti-discoloration and antioxidant effects of AG could not be seen when feeding WDGS. The WBSF values of HiO2-MAP steaks significantly (p<0.0001) increased during retail display. Feeding AG slightly (p= 0.04) decreased tenderness. Dietary supplementation of beef fed corn with ethoxyquin and tertiary butyl hydroquinone appears to be a viable means to increase lipid and color stability during retail display.

Index Terms — antioxidant, beef, wet distillers grains

D046

QUALITY OF MEAT FROM LAMBS FED SUNFLOWER CAKE AND LINSEED WITH OR WITHOUT VITAMIN E SUPPLEMENT

A. Borys1, B. Borys2*, and E. Grzeskowiak1

1Institute of Agricultural and Food Biotechnology, Department of Meat and Fat Research, Jubilerska 4, 04-190 Warszawa, Poland 2National Research Institute of Animal Production, Experimental Station Koluda Wielka, 88-160 Janikowo, Poland *Corresponding author (phone: +48-52-351-3391; fax: +48-52-351-3541; e-mail: [email protected])

Abstract—The study was carried out with 36 ram lambs (18 prolific-dairy Kołuda sheep (KS) and 18 F1 (Ile de France × KS) sheep) fattened to 32-37 kg body weight. Lambs were fed ad libitum concentrate mixtures with hay. The control group (C) diet was based on cereal components and rapeseed meal (RM). Experimental groups received 23.5% sunflower cake and 5% linseed (group SCL) or the same ingredients supplemented with 0.2% vitamin E (group SCL+E). The use of sunflower cake and linseed for intensive fattening to high weight standards reduced the fat content of m. longissimus dorsi, and supplementation of the oilseed diet with vitamin E increased this effect by a factor of two. Feeding oilseed diets with or without vitamin E had no considerable effect on the physicochemical traits and organoleptic score of muscle tissue, with a tendency towards better colour score, lower natural losses and poorer instrumental tenderness. Crossing Kołuda sheep with Ile de France rams increased the intramuscular fat content, with small changes in physicochemical traits and a tendency towards better organoleptic scores for meat.

Index Terms — lambs, feeding, vegetable oils, vitamin E, meat quality

56th International Congress of Meat Science and Technology 135 D047

MAO POMACE SUPPLEMENTATION IN BROILER DIET ON GROWTH AND LIPIDS OXIDATION IN MEAT

S. Wongsuthavas1, C. Yuangklang1, K. Vasupen1, K. Nugboon1, Y. Namasila1, J. Mitchaothai2, and S. Bureenok1

1Department of Animal Science, Faculty of Natural Resources, Rajamangala University of Technology Isan, Thailand 2Departmant of Clinical Swine, Faculty of Veterinary Medicine,Mahanakorn University of Technology Bangkok, Thailand *Corresponding author (phone: +66-42-771-460; fax: +66-42-771-460; e-mail: [email protected])

Abstract—The aim of this study was to investigate the influence of mao pomace (MP) supplementation in broiler dieton growth performance and lipid oxidation in meat. A total of 24, 35 day-old male broiler chicks (Arbor Acres). Feed and water were freely at all time. Experimental diets were formulated to 2 levels of MP (0% and 1%MP). The experimental treatments were subjected to Completely Randomized Design (CRD). At 56 day-old, 6 birds randomly selected from each treatment (2 per replicate) and were slaughtered, and carcasses were immediately trimmed for breast, thigh meat, and liver. Lipid oxidation was determined thiobarbituric acid (TBA) and peroxide value (POV). Results was shown that MP diet did not affect on growth performance (p>0.05). Lipid oxidation in thigh meat was reduced (4.54 and 4.33 (p=0.007); 2.10 and 1.87 (p=0.013), respectively) however, breast meat and liver there were no significant difference (p>0.05). In conclusion, MP supplementation in diet could be used without any affect on growth performance moreover, reduce lipid oxidation in thigh meat to improve meat quality.

Index Terms — mao pomace, broiler chicken, lipid oxidation

D048

IMPROVING BEEF MEATBALL CHARACTERISTICS BY ADDING POTATO PUREE AND CARRAGEENAN

Meltem Serdaroglu, Gülen Yildiz Turp*, Haluk Ergezer, Tolga Akcan, and Pelin Baris

Department of Food Engineering, Engineering Faculty, Ege University, İzmir-TURKEY *Corresponding author (phone: +90-232-3884000/3038; fax: +90-232-3427592; e-mail: [email protected])

Abstract—Turkish style meatballs (koefte) are produced mainly from ground meat (beef and lamb), fat (beef fat and/or lamb tallow fat) and various spices. Rusk, moistened or dried bread crumbs are usually used as binders and extenders. The purpose of this research was to evaluate the effects of adding different levels of potato puree (10% and 20%) and carrageenan (0.5% and 1%) as an extender and binder on the physical, chemical and sensory properties of beef meatballs. Cooking yields and moisture retention values of meatballs were significantly increased with using of carrageenan and potato puree in meatball formulations when compared with control samples (p<0.05). Using 20% potato puree and 1% carrageenan significantly increased redness (a*) value and hardness of meatballs. Sensory properties of meatballs improved with using potato and carrageenan.

Index Terms — carrageenan, meatball, potato, cooking characteristics

136 56th International Congress of Meat Science and Technology D049

STUDIES ON THE PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF OSTRICH MEAT DURING FROZEN STORAGE

S. Alasvand Zarasvand1, M. Kadivar2, M. Aminlari3*, and S. S. Shekarforoush4

1Department of food Science and Technology, School of Agriculture, Shiraz University, Shiraz 71345, Iran 2Department of Food Science and Technology, Isfahan University of Technology, Isfahan, Iran 3Department of Biochemistry, School of Veterinary Medicine, Shiraz University, Shiraz 71345, Iran 4Department of Food Hygiene, School of Veterinary Medicine, Shiraz University, Shiraz 71345, Iran *Corresponding author (phone: +98-711-2286950; fax: +98-711-2286940; e-mail: [email protected])

Abstract—The quality of ostrich meat during frozen condition has received little attention. The purpose of this research was to study the changes in physical parameters (cooking loss, color, pH, tenderness, MFI) and functional properties (water holding capacity (WHC), nitrogen solubility index (NSI), foaming capacity (FC), buffering capacity (BC), emulsifying capacity (EC), emulsifying stability (ES)), and SDS-PAGE pattern) of ostrich meats (M. iliofibularis) during frozen storage. The Warner Bratzler shear force values decreased (p<0.05) by increasing storage time at -18°C. As freezing storage period increased, colorimetric parameters L*, a*, b* decreased. pH and WHC significantly decreased while BC, EC, ES, FC, cooking loss and MFI increased during 6 months storage (p<0.05). NSI values increased after 3 months and decreased thereafter. SDS-PAGE results showed little change in protein bands during frozen storage. It is concluded that freezing does not significantly change many functional properties and even can improve the tenderness of ostrich meat.

Index Terms-ostrich, frozen storage, functional properties, physico-chemical property

D050

QUANTIFICATION OF MUSCLE STRUCTURE BREAKDOWN DURING POSTMORTEM AGING BY MEANS OF VIDEO IMAGE ANALYSIS

Phillip E. Strydom1*, Hanlie D. Snyman1, Kgantje W. Moloto1, and Lorinda Frylinck1

1Agricultural Research Council, Private Bag X2, Irene, 0062, RSA *Corresponding author (phone: +27-12-672-9340; e-mail: [email protected])

Abstract—Tenderness development in muscle is related to changes in the cytoskeletal structure which include detachment of fibers and sarcomeric breaks. Very often methods to quantify or relate to this process focus on micro-components, such as the degardation and formation of certain polypeptides and the measurement of myofibril fragments. This study focussed on a video image analysis (VIA) method to quatify structural changes on a more macro-structural basis. Variation in tenderness was improvised by different electrical stimulation applications, viz. No stimulation, 15 seconds, 45 seconds and 90 seconds low voltage stimulation (150 V, 17 Hz, 5 ms) which resulted in various rigor conditions. Warner Bratzler shear force (WBSF), myofibrillar length (MFL) and quantification of spaces due to detachments and breaks in muscle structure was measured. The latter was performed by VIA on staned longitudinally cut muscle sections. Samples were aged for 2 and 14 days. MFL was effective in describing changes in structure over duration of aging but did not relate well to variation in tenderness due to different stimulation treatments (i.e. rigor conditions and possible other structural changes such as contractions). The quantification of detachments and breaks by measuring the proportional areas of the spaces between fibers on muscle sections proved to be usefull to relate to variation in tenderness among treatments at a given aging time and over the duration of aging.

Index Terms — video image analysis, MFL, sarcomeric breaks, fibre detachment

56th International Congress of Meat Science and Technology 137 D051

COMPARISON OF PHYSICOCHEMICAL TRAITS OF HANWOO, HOLSTEIN AND DOMESTIC-FED ANGUS BEEF

M. R. Oh1, B. Y. Park1*, S. H. Cho1, G. H. Kang1, P. N. Seong1, J. H. Kim1, S. G. Jeong1, D. H. Kim1, and J. S. Lee2

1National Institute of Animal Science, Rural Development Administration, Suwon 441-706, South Korea 2Department of Food Science and Technology, Graduate School of Chungbuk National University, South Korea *Corresponding author (phone: +82-31-290-1701; fax: +82-31-290-1697; e-mail: [email protected])

Abstract—The objective of the study is to compare the physicochemical characteristics of three beef breeds raised in Korea. pH of loin from Holstein breed was significantly (p<0.05) higher than that of Hanwoo on 7 days of storage and that of Angus beef on 14 days of storage at 4°C. Hanwoo beef had significant (p<0.05) higher CIE L* value than those of Angus and Holstein beef. Angus beef was significantly (p<0.05) higher in cooking loss than Holstein beef when stored for 7 days. Drip loss of Hanwoo beef was significantly (p<0.05) lower than Holstein beef during the storage. Angus and Holstein beef had significantly (p<0.05) longer sarcomere length than Hanwoo beef on the storage of 14 days. Myofibril fragmentation index of Angus beef was significantly (p<0.05) higher than that of Hanwoo beef when measured on day 14. Total collagen contents in Hanwoo and Angus beef were significantly (p<0.05) higher than Holstein beef when measured on 7 days, wherese Holstein beef had significantly (p<0.05) higher contgent of soluble collagen than Hanwoo and Angus beef. Therefore, this study will provide the basic data regarding of meat quality of Hanwoo, Angus and Holstein beef raise in Korea.

Index Terms — angus, Hanwoo, Holstein, meat quality

D052

COMPARISON OF MEAT QUALITY AS DIFFERENT LINE OF BERKSHIRE

S. Y. Seo1, B. Y. Park1*, S. H. Cho1, J. H. Kim1, P. N. Seong1, G. H. Kang1, G. H. Kang1, D. W. Jeong 1, C. W. Kim2, H. C. Park3, J. H. Jeong2, J. S. Choi4, and D. H. Kim

1National Institute of Animal Science, RDA, Suwon 441-350, Korea 2Department of Animal Resources Technology, Jinju National University, Jinju 660-758, Korea 3Dansan Pig breeding Co, Namwon 590-831, Korea 4Korea Basic Science Institute, Daejeon 305-333, Korea *Corresponding author (phone: +82-31-290-1701; fax: +82-31-290-1697; e-mail: [email protected])

Abstract—Total of 448 pigs divided by 5 line groups were slaughtered and analyzed the meat quality. pH45 min values were higher (p<0.05) in the line 1~4 groups, however, pH24 hr values were lower (p<0.05) in the line 1 and 3 groups than the other groups. Moisture contents were higher (p<0.05) in the line 5 group and the intramuscular fat contents were higher (p<0.05) than the other groups. Water-holding capacity was higher (p<0.05) for the line 3 group and Warner-Bratzler shear force (WBS) values were higher for the line 4 group than the other line groups. In CIE color, L* values were 51.59 for the line 5 group and it was higher than the other line groups. There were not significantly different in a values and b* values among the 5 line groups. Therefore, the line 5 groups were selected as the growth type and the line 4 group was selected as the meat type of Korean Berkshire line that produced pork higher (p<0.05) in pH, and lower (p<0.05) in a value of L*, drip loss and WBS.

Index Terms— Berkshire, pH, water-holding capacity, shear force, meat color, meat quality

138 56th International Congress of Meat Science and Technology D053

EFFECTS OF THE CASTRATION TIME ON MEAT QUALITY AND FATTY ACID PROFILES OF KOREAN BLACK GOATS

SunHo Choi1*, SangWoo Kim1, Soon Hwangbo2, Jin Hyoung Kim3, ChangYeon Cho1, Poongyeon Lee1, Yeounggyu Ko1, and YongHee Yoo1

1Animal Genetic Resources Station, National Institute of Animal Science, RDA, Namwon, South Korea 2Grassland and Forages Division, National Institute of Animal Science, RDA, Cheonan, South Korea 3Planning and Coordination Division, National Institute of Animal Science, RDA, Suwon, South Korea *Corresponding author (phone: +82-63-620-3530; fax : +82-63-620-3590; e-mail: [email protected])

Abstract—We examined the effect of the castration time on meat quality and fatty acid composition of Korean Black Goats. Forty five male kids were divided into five groups, including control (without castration) and four groups with the kids castrated at 0.5, 3, 5, and 7 months of age, respectively. Dressing percentage for 0.5 months- castrated group was higher than that for 7 months-castrated group. Retail cut percentages for control was higher (p<0.05) than that for the others, but the retail cut percentages did not differ between the castrated groups. The fat percentages gradually increased as castrated earlier. As castrated earlier, moisture contents tended to decrease, whereas crude protein and fat contents tended to increase. The different castration time did not affect physical properties of goat meat (shear force, cooking loss, and water holding capacity). Results from panel tests showed that juiciness or tenderness of meats for 5 months-castrated group tended to be higher than those for the other groups. The flavor of meats for 7-months castrated group appeared to be more favorable compared with 0.5- or 3-months castrated groups (p<0.05). The proportion of saturated fatty acid was higher for 5-months castrated group and lower for 3-months castrated group as compared to the other castrated groups, whereas the proportion of unsaturated fatty acid was vice versa (p<0.05). Mono-unsaturated fatty acid contents did not differ between the castrated groups. Present results may indicate that castration at 5 months of age increase goat meat quality.

Index Terms — Korean black goat, castration, meat quality, fatty acid

D054

PHYSICO-CHEMICAL PROPERTIES OF HANWOO BULL AND STEER CARCASSES

Gi Jun Jeon*, Yun Ho Choy, Hak Jae Chung, Myeung Sik Lee, Sung Bok Choi, and Sung Ku Hong

National Institute of Animal Science, RDA, 268 Chahang-ri, Daegwallyeong-myeon, Pyeongchang, Gangwon 232-950, South Korea *Corresponding author (phone: +82-33-330-0654; fax: +82-33-330-0660; e-mail: [email protected])

Abstract— Recently, Korean government drives Hanwoo farmers towards larger farming size to keep Hanwoo industry sustainable against global trend of FDA/DDA. Hanwoo breeding goals should keep the pace with this trend. The objective of this study was to understand the phycical and chemical properties of Hanwoo beef in terms of market demand of quality beef products. We analyzed carcasses of a total of 474 bulls and steers raised at Hanwoo Experiment station. Samples of eye muscle area were taken from cold carcasses. Averages of Warner-Bretzler shear force (WBSF) was 5.52 kg/0.5 inch2. Average heat loss, pH, water holding capacity, fat, ash, protein contents, and scores (1~7) of juiciness, tenderness and flavor were 24.05%, 5.59, 56.5%, 5.59%, 0.9%, 21.03%, 4.25, 3.95, 5.78. Crude preotein content was higher than national average of Hanwoo population (19.2%~20.35%), and was similar to that of imported beef from Australia (21.12%).The average score of juiciness was lower than the average of grade 1++ Hanwoo beef (5.22) and was similar to that of Austrailian beef (5.24). Average WBSF well met the consumers’ satisfiable level (33.98 kg/0.5 inch2). Panel test score of Hanwoo beef averaged 4.89 from grade 1+, 4.7 from 1, which were much higher than Australian beef (4.24). Therefore, we conclude that Hanwoo beef takes charge of higher quality level that can be even more tasty upon breeding for quality traits.

Index Terms— beef quality, chemical property, Hanwoo, physcical property

56th International Congress of Meat Science and Technology 139 D055

PREDICTION OF RETAIL BEEF YIELD: RELATIONSHIP BETWEEN MEASURES

Yun Ho Choy1*, Seong Bok Choi1, Gi Jun Jeon1, Hak Jae Chung1, Myung Sik Lee1, Jong Moon Lee2, Beom Young Park2, and Sun Ho Lee3

1Hanwoo Experiment Station, National Institute of Animal Science, RDA, Chahangri 268, Pyongchang-gun 2Animal Products Research and Development Division, National Institute of Animal Science, RDA, Chuksan-gil 77, Suwon 3Animal Products Grading Service, Dang-dong 424-6, Gyeonggi-do, Republic of Korea *Corresponding author (phone: +82-33-330-0623; fax: +82-33-330-0660; e-mail: [email protected])

Abstract—A total of 1,141 Hanwoo cattle of three different sex origin were slaughter in a abbatoir located at National Institute of Animal Science, RDA, Korea from 1996 to 2008 to investigate the relationship between carcass and beef cut measures that can be used to make prediction of retail cut percentages. Bulls yielded heavier and leaner carcasses than steers. High correlation coefficients were estimated between the amount of body fat and percent retail cut (-0.82) and between back fat thickness (BF) and percent retail cut (-0.62). The amount of retail cut was, however, highly correlated with body weight before slaugher (BW, 0.95) or with cold carcass weight (CWT, 0.94). Relationship between percent retail cut and measurable beef yield traits, BF, eye muscle area (EMA) or CWT varied by sexes, which has to be considered for prediction model development with high accuracy.

Index Terms — carcass, Hanwoo, retail cur percentage, yield grade

D056

PREDICTION OF RETAIL BEEF YIELD: PREDICTION MODELS

Yun Ho Choy1*, Seong Bok Choi1, Gi Jun Jeon1, Hak Jae Chung1, Myung Sik Lee1, Jong Moon Lee2, Beom Young Park2, Dong Hun Kim2, and Sun Ho Lee3

1Hanwoo Experiment Station, National Institute of Animal Science, RDA, Chahangri 268, Pyongchang-gun 2Animal Products Research and Development Division, National Institute of Animal Science, RDA, Chuksan-gil 77, Suwon 3Animal Products Grading Service, Dang-dong 424-6, Gyeonggi-do, Republic of Korea *Corresponding author (phone: +82-33-330-0623; fax: +82-33-330-0660; e-mail: [email protected])

Abstract—A total of 13,389 records of carcas and beef cut yield were collected from 30 abattoirs and butcheries in Korea from 2008 to 2009 to develop prediction models for retail cut percentage wtih higher accuracy. Models fit breed, sex, interaction of abattoir by butcherer for all breeds and sexes and interaction of abattoir by butcherer for each bree and sex. Because of future possible changes in back fat control, we suggest to take log transformation of back fat thickness. Our new models fit better than currenlty used model.

Index Terms — breed, carcass, Hanwoo, retail cur percentage, sex, yield index

140 56th International Congress of Meat Science and Technology D057

MEAT QUALITY OF HANWOO STEERS FED WITH DOMESTIC FORAGE BARLEY SILAGE IN KOREA

S. Seo1*, W. H. Kim1, J. G. Kim1, S. Hwangbo1, and B. Y. Park2*

1Grassland and Forages Research Division, National Institute of Animal Science, RDA, Seonghwan, Cheonan, Chungnam 331-801, Republic of Korea 2Animal Products Research and Development Division, National Institute of Animal Science, RDA, Omogcheon-dong, Suwon, Gyeonggi 441-706, Republic of Korea *Corresponding author (phone: +82-41-580-6750; fax: +82-41-580-6779; e-mail: [email protected])

Abstract—The livestock industry of Korea is still primarily carrying out feeding method using the concentrates and rice straw. Recently, the supply of domestic good quality forages increases rapidly, particularly in Italian ryegrass, forage barley, and so on. This study was carried out to investigate the feeding effect of forage barley silage on the beef carcass grade and meat quality of Korean native Hanwoo steers. The steers were divided into three treatment groups which fed rice straw only, forage barley silage, and fresh rice straw silage plus forage barley silage during overall period ad libitum. Meat quality with forage barley silage was higher than that of control. Frequency rate(%) of 1 and/or 1+ quality grade, and marbling score of feeding with forage barley were 62.5% and 4.38, while those of control were 37.5% and 2.75, respectively. The results of the sensory evaluation showed that Hanwoo beef fed with forage barley were better than that of control. In conclusion, feeding of forage barley silage as domestic forage was desirable to improve the beef quality and palatability of Hanwoo steers.

Index Terms — beef quality, forage barley, sensory evaluation, whole crop silage

D058

MEAT QUALITY OF HANWOO STEERS FED WITH TOTAL MIXED RATIONS (TMR) BASED ON WHOLE CROP BARLEY SILAGE (WBS) IN KOREA

W. H. Kim1*, S. Seo1, K. C. Choi1, K. Y. Kim1, M. W. Jung1, Y. C. lim1, B. Y. Park2, and S. H. Cho2*

1Grassland and Forages Research Division, National Institute of Animal Science, RDA, Seonghwan, Cheonan, Chungnam 331-801, Republic of Korea 2Animal Products Research and Development Division, National Institute of Animal Science, RDA, Omogcheon-dong, Suwon, Gyeonggi 441-706, Republic of Korea *Corresponding author (phone: +82-41-580-6747; fax: +82-41-580-6779; e-mail: [email protected])

Abstract—To investigate the effects of total mixed ration based on growth performance and carcass characteristics of Hanwoo steers, sixty steers were randomly assigned to one of four treatment groups; separate feeding of concentrate and rice straw (control), wet TMR based on whole crop barley silage from 6 to 30 month of age. Meat quality with TMR feed was higher than that of control. Frequency rate(%) of 1 and/or 1+ quality grade, and marbling score of feeding with whole crop barley were 100% and 4.83, while those of control were 75% and 4.58, respectively. The results of the sensory evaluation showed that Hanwoo beef fed with TMR feed were better than that of control. In conclusion, feeding of TMR based on domestic forage was desirable to improve the beef quality and palatability of Hanwoo steers.

Index Terms — total mixed rations, whole crop barley, sensory evaluation, whole crop silage

56th International Congress of Meat Science and Technology 141 D059

FLAVOR CHARACTERISTICS OF HANWOO BEEF FED RICE BRAN AND ROASTED SOYBEAN DURING FINISHING PERIOD

Sung Il Kim1, Keun Ki Jung1, Duck Young Kim2, Kyung Hoon Baek1, Seul Gi Jung1, Sang Oug Lee1, Jin Yeol Kim3, and Chang Bon Choi1*

1Department of Animal Science, Graduate School, Yeungnam University, 214-1, Dae-dong, Gyeongsan, 712-749, South Korea 2Jeil Feed Company, 40-36 Daehwa-Dong-Dong, Daeduk-Gu, Daejeon 306-801, South Korea 3Gunwi Livestock Cooperative, Seobu-Ri, Gunwi-Eup, Gunwi 716-804, South Korea *Corresponding author (phone: +82-53-810-3023; fax: +82-53-810-4769; e-mail: [email protected])

Abstract—This study was conducted to understand flavor characteristics of Hanwoo beef by supplementing rice bran and roatsed soybean into concentrates. Thirty-six Hanwoo steers (average 20.9 months old/599.9 kg) were assigned into either Control (C), Rice bran (RB), or Roasted soybean (RS) group (12 steers/group) and fed for 314 days. Final body weight were 754.6, 783.3 and 755.7 kg for C, RB and RS group, respectively. Intake of crude protein/head/day was significantly (p<0.05) high in RS (1.70 kg) group comparing to C (1.43 kg) or RB (1.40 kg) group. No significant differences were found in backfat thickness, area of M. Longissimus dorci and yield grade by supplementing RB or RS. Marbling score and texture were improved, and therefore quality grade by supplementing RB and RS. Amino acids are classified into basic taste categories, and the composition for sweet taste was higher in RB group and for umami taste was higher in RB and RS groups than C group. Conjugated linoleic acid (CLA) composition was increased (p<0.05) in RS (0.21%) group comparing to C (0.16%) and RB (0.17%) groups. No significant changes in the other fatty acids including oleic acid and monounsaturated: saturated fatty acids were found by supplementing RB or RS. Melting point of lipid extracted from M. Longissimus dorci of experimental animals were numerically decreased in RB and RS groups. The results of panel test for tenderness, juiciness, flavor, off-flavor, umami and overall palatability showed significant (p<0.05) improvement in RB and RS groups. From the results obtained in the current study, it is concluded that both RB and RS were beneficial to improve flavors of Hanwoo beef. The results, furthermore, imply that supplementation of RS in the concentrates of beef cattle would increase health related compounds such as CLAs in beef.

Index Terms — Hanwoo, flavors, rice bran, roasted soybean

D060

HYDROSTATIC PRESSURE EFFECT ON THE CHANGES OF TEXTURE AND PROTEIN SOLUBILITY IN BEEF BULGOGI USING SOY SAUCE

Eun-Jung Lee1, Se-Wook Oh2, Nam-Hyouck Lee3, Young-Ho Kim3, and Yun-Ji Kim1*

1Food Safety Research Group, Korea Food Research Institute, Seongnam-si, Gyeonggi-do 463-746, South Korea 2Department of Food and Nutrition, Kookmin University, Seongbuk-Gu, Seoul 136-702, South Korea 3Neo Food Resources Research Group, Korea Food Research Institute, Seongnam-si, Gyeonggi-do 463-746, South Korea *Corresponding author (phone: +82-31-780-9160; fax: +82-31-780-9185; e-mail: [email protected])

Abstract—The changes of shear force and protein solubility in beef bulgogi were evaluated, to understand the properties on hydrostatic pressure (HP)-treated beef bulgogi. Shear forces of 0.1 and 300 MPa treated beef bulgogi showed no significant differences. However, those of 200, 350 and 400 MPa treated beef bulgogi showed significantly higher than that of 0.1 MPa sample. As increasing pressure size, protein solubility of beef bulgogi was decreased due to the decrease of soluble myosin heavy chain (MHC) and actin. For evaluating the influence of soy sauce as a ingredient for bulgogi seasoning, the changes of protein solubility in 300 MPa treated Mf suspended with soy sauce (4, 12, and 20%) were compared with those with NaCl (0.1, 0.2, 0.4, and 0.6 M). Protein solubility of Mf induced by increasing NaCl concentration was increased, and soluble Mf in 0.4 and 0.6 M NaCl was not precipitated by 300 MPa treatment. However, protein solubilities of 0.1 and 300 MPa treated Mf were not increased as increasing soy sauce concentrations. In the SDS-PAGE patterns of soluble protein of Mf with increasing soy sauce concentrations, increase of MHC band was not observed in 0.1 and 300 MPa samples. And dissociation of MHC induced by soy sauce was observed.

Index Terms — hydrostatic pressure, beef bulgogi, soy sauce, shear force, protein solubility

142 56th International Congress of Meat Science and Technology D061

EVAUATION OF KOREA NATIVE PIG CROSSED PROGENY VS COMMERCIAL PIGS FOR MEAT QUALITY TRAITS AND FATTY ACID COMPOSITION

J. S. Choi1*, S. H. Park1, D. S. Jung1, K. S. Park2, K. S. Kim1, and Y. I. Choi1

1Department of Animal Science, Chungbuk National University, Cheongju 361-763, South Korea 2Nonghyup Moguchon, Seoul 133-833, South Korea

Abstract—This study was conducted to investigate that the genetic effect of Korea native pig(KNP) crossed Yorkshire on meat quality traits and fatty acid composition by comparing of KNP crossed progeny and commercial pigs. KNP crossed progeny (n=350) and commercial pigs (n=300) were conventionally slaughtered, and then chilled overnight. Longissimus muscles were removed to evaluate meat quality and fatty acid composition. In chemical composition, commercial pigs had slightly higher moisture and ash values than KNP crossed progeny (p>0.05). KNP crossed progeny had higher fat than commercial pigs (p>0.05). However, there were no significant differences in chemical composition of longissimus muscle between KPN crossed progeny and commercial pigs. In pH and water holding capacity, no significant differences were detected between KNP crossed progeny and commercial pigs. However, in drip loss and cooking loss, KNP crossed progeny had higher values than commercial pigs (p<0.05). In Hunter color, KNP crossed progeny had lower L*, a* and b* values than commercial pigs (p<0.05). Otherwise, in shear force, KNP crossed progeny showed higher value than commercial pigs (p<0.05). In the subjective evaluation, commercial pigs showed higher marbling score than KNP crossed progeny (p<0.05). However, texture, color and total acceptability were not significantly different between KNP crossed progeny and commercial pigs. In the fatty acid composition, palmitic acid (C16:0) and stearic acid(C18:0) were main saturated fatty acids in KNP crossed progeny and commercial pigs. In palmitic acid(C16:0), commercial pigs had higher value than KNP crossed progeny (p<0.05), In stearic acid, KNP crossed progeny were similar to commercial pigs. Oleic acid(C18:1) and linoleic acid (C18:2) were main unsaturated fatty acids in KNP crossed progeny and commercial pigs. In oleic acid and linoleic acid, commercial pigs had higher values than KNP crossed progeny (p<0.05). In total unsaturated fatty acid/ saturated fatty acid ratio, commercial pigs had higher value than KNP crossed progeny (p<0.05).

Index Terms — Korea native pig, commercial pig, meat qualty, fatty acid composition

56th International Congress of Meat Science and Technology 143 D062

INFLUENCE OF BREEDS AND AGEING TIME ON THE PHYSIC-CHEMICAL QUALITY OF BEEF FROM THE ‘PAMPEANA’ REGION IN ARGENTINA

Alejandra B. Picallo1*, María E. Cossu1, Juan J. Grigera Naón1, Felisa M.B. Rozen2, María L. Lamanna1, Alejandro Schor1, Darío Colombatto1,3, Hugo von Bernard1, and Sonia Moisá1

1Department of Animal Production, Faculty of Agronomy, Buenos Aires University, Av. San Martín 4453, (1417) Ciudad de Buenos Aires, Argentina 2Department of Animal Production, Faculty of Veterinary, Buenos Aires University, Av. Chorroarín 280, (1417) Ciudad de Buenos Aires, Argentina. 3CONICET, Argentina *Corresponding author (phone: +54-11-45248241; e-mail: [email protected])

Abstract—Beef quality from animals raised in different regions of Argentina has only been partially characterized, and to the best of our knowledge there has not been a detailed and complete study about beef quality from all productive regions. The objective of the present study was to carry out a survey on beef quality produced in Region I (Pampeana), looking at its physical, chemical and rheological aspects. In a second step, the effect of ageing on vacuum-sealed beef cuts was investigated. The samples were collected from slaughter houses in the region I previously selected, taking part of Longissimus dorsi muscle (9 to 13 rib) The following measurements were performed: final pH, color index L * (lightness), a* (red index) and b* (yellow index) with Minolta, cooking loss, Warner Bratzler shear force (Instron 1140) and the lipid oxidation (TBAR’s index; μg of malonaldehyde/g meat). Data were analyzed statistically using the Proc Mixed of SAS and the differences among treatments were analyzed by Tukey test. Continental breed animals and their crosses were heavier at slaughter without differences in dressing percentage. Neither breed nor diet had significant effects on quality parameters but showed ‘breed x diet’ interaction for red meat yield and the parameters a * and C * of the meat aged for 7 days. Fresh meat derived from production systems where supplementation was used was brighter. The WB shear force at 4 and 7days showed a significant interaction between breed and diet, while 45 days aged meat was similarly tender. Both WB toughness and lipid oxidation decreased with storage time for all breeds. Regardless of biotype and diet, meat from the ‘pampas region’ showed physic-chemical characteristics suitable for consumption either as fresh meat (4 days) or up to 45 days of storage

Index Terms — breed, ageing, grazing, ‘pampeana region’, meat quality, Argentina

144 56th International Congress of Meat Science and Technology D063

FACTORS TO DECREASE MEAT QUALITY OF PIG BEFORE AND AFTER SLAUGHTER IN KOREA

Kyong Hyun Bae1, Kyong Hwan Kim1, Kyong Seon Lee1, Kyong Ok Lee1, Gil Boo Jin1, and Seong Gu Hwang2

1Dodram Pig Farmer’s Co-operative, Icheon, 467-861, Republic of Korea 2Hankyong National University, Ansung, 456-749, Republic of Korea

Abstract—The present study was undertaken to find out current problems to decrease pork quality with special emphasis on process before and after slaughter in Korea. It is evident that production and slaughter factors can be used to control technological quality traits. However, most of the present survey is based on studies investigating the influence of a pre-slaughter handling and slaughter procedures causing much drip loss. In general, 12–15 h pre-slaughter fasting is common practice to reduce the risk of microbial cross contamination during slaughter but most of the pigs were not fasted before slaughter. The two most widely used stunning methods are carbon dioxide (CO2) and electrical stunning in pigs. There were no slaughtering house which introduced carbon dioxide stunning in our country. Time measurements of the Dodram slaughter line shows that the total retention time from sticking to entrance of the chilling room takes approx. 28 minutes, which is shorter than in a Danish slaughter process. Due to that the pig handling before the killing is not optimal, the stress level of the pigs at Dodram is substantial and limits the possibility for a high meat quality level. Further on in the process it becomes difficult to repair poor meat quality, but a quick chilling process may to some extent reduce the unsuccessful pre-handling. The heat extraction from the average pig carcass chilled from hot carcass temperature to 1.5°C - the approx. cutting temperature - is approx. 10,250 kJ of which 4,500 kJ equal to 44% of this heat extraction is coursed by evaporation from the carcass surface in the chilling equalising process. The carcass chilling in the Dodram Blast Chilling process is a very slow process and must be improved to achieve optimal meat quality and chilling weight loss. The present air velocity is fine according to the tet, but it is important that the air temperature starts at the lowest level and stays low until the carcass surface has attained the temperature below the freezing point. Then the process air temperature may be increased. The efficiency of the Blast Chill tunnel evaporators is too poor. The compressor suction pressure was during the test 1 to 1.2 bar, equal to -37 to -41°C. This indicates that either the total surface is too small or the heat transfer coefficient is too small due to limitations in the performance.

Index Term — meat quality, drip loss, pre-slaughter handling, fasting, resting, pig

56th International Congress of Meat Science and Technology 145 D064

VACCINATING MALE PIGS AT YOUNGER AGE WITH IMPROVAC®

Carl Brunius1*, Galia Zamaratskaia1, Kristina Andersson2, and Kerstin Lundström1

SLU, Swedish University of Agricultural Sciences 1Department of Food Science, Box 7051, S-750 07 Uppsala, Sweden 2Department of Animal Nutrition and Management, Box 7024, S-750 07 Uppsala, Sweden *Corresponding author (phone: +46-18-671983; fax: +46-18-672995; e-mail: [email protected])

Abstract—The objective of this study was to investigate the effect of a gonadotropin-releasing hormone (GnRH) vaccine, Improvac® (Pfizer, Ltd.), with the second dose administered at a younger age than recommended, on the levels of serum anti-GnRH antibodies, skatole in plasma, indole, skatole and androstenone in fat, testes weight and bulbourethral gland length. This earlier vaccination regimen would provide greater flexibility for pig farmers and allow handling of pigs at lighter weights. Male pigs were assigned to four groups: surgical castrates, earlier and recommended vaccination and entire male pigs. The surgical castrates were castrated without anesthesia before the age of one week. Vaccinations were performed with two injections of Improvac® four weeks apart, at ages 10 and 14 weeks for earlier vaccination and at ages 16 and 20 weeks for recommended later vaccination. Blood samples were collected for all pigs on four occasions during the trial. All other sampling was performed after slaughter, which occurred between 23 and 29 weeks of age. Testes weight and length of the bulbourethral glands were significantly reduced for the vaccinated pigs (p<0.001) with more pronounced effect for the earlier vaccination. Both earlier and recommended later vaccination produced anti-GnRH antibodies shortly after the second vaccine injection and maintained significant levels to the end of the trial (p<0.001). Plasma skatole levels decreased for both vaccination regimens after a delay period. At the end of the trial, the skatole level had decreased for both regimens to the same low level found in surgically castrated pigs (p<0.001). The concentrations of skatole (p<0.01) and androstenone (p<0.001) in fat at slaughter had in vaccinated pigs also decreased to the same low levels found in surgically castrated pigs. In this study, earlier vaccination successfully managed to control the levels of skatole and androstenone in fat, thereby increasing the versatility of vaccination.

Index Terms — immunocastration, pig, boar taint, skatole, androstenone

D065

A NATIONAL SURVEY OF BEEF TENDERNESS IN FRANCE

Jérôme Normand1*, Emilie Rubat1,2, Caroline Evrat-Georgel3, Françoise Turin4, Isabelle Legrand4, Paul Tribot Laspière4, and Christophe Denoyelle3

1Institut de l’Elevage (French Livestock Institute), Meat quality service, 23 rue Jean Baldassini, 69364 Lyon cedex 07, France 2ISARA-Lyon (Engineering School in Agriculture), 23 rue Jean Baldassini, 69364 Lyon cedex 07, France 3Institut de l’Elevage (French Livestock Institute), Meat quality service, 149 rue de Bercy, 75595 Paris cedex 12, France 4Institut de l’Elevage (French Livestock Institute), Meat quality service, route d’Epinay, 14310 Villers-Bocage, France *Corresponding author (phone: +33(0)4-72-76-13-21; fax: +33(0)4-72-72-49-92; e-mail: [email protected])

Abstract—Tenderness is an important factor of beef quality. It is often considered as disappointing and irregular by french consumers, but so far, no french study has yet given the means to have a concrete vision of the tenderness based on consumer sensory panels. This is precisely the objective of this work. 4 beef cuts (sirloin, rump, knuckle, and outside flat) and 4 industrial processed meat products (marinated beef, vacuum beef for consumer, thin beef for stone-grill, and beef skewer) were collected in various retail outlets chosen to be as representative as possible of french people purchases. Then, a panel of 1440 consumers tasted them. The results show that consumers are satisfied with the tenderness of marinated beef, sirloin, vacuum beef and rump. Respectively, 87, 72, 69, and 62% of consumers rated their tenderness “good”, “very good” or “excellent”. The results are more reserved on skewers and knuckle (49 and 57% rated “good”, “very good” or “excellent”) and disappointing for the outside flat and thin beef for grill (32 and 31% rated “good”, “very good”or “excellent”). It seems necessary to work on the improvement of the lower-rated products otherwise degrade the overall image of beef.

Index Terms — beef, consumer panel, retail, tenderness

146 56th International Congress of Meat Science and Technology D066

A STUDY ON THE CHANGES OF MICROORGANISM BY TEMPERATURE DURING TRANSPORT AND DISTRIBUTION OF HANWOO MEAT

D. H. Choi and K. Y. Chung*

Department of Animal Science and technology, Sangji National University, 660 Usandong, Wonjusi, Gangwondo, 220-130, South Korea *Corresponding author (phone: +82-33-730-0534; fax: +82-33-744-6118; e-mail: [email protected])

Abstract—As a survey result of temperature change during distribution, the average temperature during the period of an icebox for a gift set and an ice box for home use were respectively recorded as 7.3°C and 10.2°C, so the temperature of measuring the changes of microorganism according to temperature change was maximum 24.8°C and minimum 6.1°C, and its average temperature was set as 8.8°C. The number of pseudomonas was 6.31 Log CFU/g and 6.15 Log CFU/g respectively on the surface of vacuum-packed top round and striploin, and it was in the stage of initial rot. The ice box for home use with 20 mm thick can maintain the temperature less than 10℃ for around 20 h, and the ice box for a present set with 25 mm thick can maintain the temperature less than 10℃ for around 24 h at the average external temperature of 21.9±2.0°C, so when the ice box for home use must be delivered within 20 h, and the ice box for a gift set must be delivered within 24 h, the sanitary and safe Hanwoo meat could be supplied to the consumers.

Index Terms — distribution, microorganism, temperature, transport

D067

A STUDY ON THE QUALITY CHARACTERISTICS OF FERMENTED DRY-CURED HAM MANUFACTURED BY PORK

D. I. Hong, D. H. Choi, and K. Y. Chung*

Department of Animal Science and technology, Sangji National University, 660 Usandong, Wonjusi, Gangwondo, 220-130, South Korea Corresponding author (phone: +82-33-730-0534; fax: +82-33-744-6118; e-mail: [email protected])

Abstract—This study has been conducted aiming to produce high value added fermented dry-cured ham with pig’s hind leg through developing high quality port products. Any quality change during process of fermented dry-cured ham has been carefully investigated, and we have examined and compared quality of fermented dry- cured ham made with YLD and YBD pork. The fermented dry-cured ham was produced by preserving pig’s hinder legs with salt amounting 6% of the weight of hinder leg for 60 days at relative humidity 75±5%, temperature 3±1°C. After completing preservation, hinder legs have soaked in ice water for 14 hours then been cleaned. The drying process was implemented by keeping them at relative humidity 80±10% with temperature 20±3°C for 60 days then after the aging process was done at room temperature for another 60 days. The result of this research was consequently showed that the fermented dry-cured ham made with YLD pork had good quality with its water content, crude protein containment, salinity, redness and in TBA and VBN, whereas the one made with YBD pork was excellent in crude fat and lightness.

Index Terms — fermented dry-cured ham, YLD and YBD pork, quality analysis

56th International Congress of Meat Science and Technology 147 D068

ANALYSIS OF VOLATILE COMPOUNDS IN CHINESE NANJING MARINATED DUCK MEATS USING VARIOUS POLARITY SPME FIBRES AND GC COLUMNS

Yan Dai, Shuxia Cao, Yu Wang, Guanghong Zhou*, and Xinglian Xu

Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China *Corresponding author (phone: +86-25-84396928; fax: +86-25-84396937; e-mail: [email protected])

Abstract—The main volatile compounds of Chinese Nanjing marinated duck meats were studied using SPMEGC/MS. There were 25 volatile compounds (alkanes, aldehydes, kenones, alcohols, N-containing and benzezes, furan, acids, esters alkenes) identified and quantified based on a bipolar fiber 75 μm CAR-PDMS using a nonpolar DB-5 (30 m × 0.25 mm i.d.) column and 21 volatiles detected based on a moderate polar fiber 50/30 mm CAR/DVB/PDMS using a DB-innowax (30 m × 0.25 mm i.d.) column.

Index Terms — volatile compound, Chinese Nanjing marinated duck meat, SPME, GC-MS

D069

ANTIOXIDANT PROPERTIES OF ROSELLE EXTRACT AND ITS ANTILIPOPEROXIDANT EFFICIENCY IN MEAT PRODUCTS AS AFFECTED BY SUCROSE

Thanawoot Parinyapatthanaboot1, Supamach Musika2, and Praphan Pinsirodom1*

1Faculty of Agro-industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand 2 Center for Advanced Agriculture and Food Research, Faculty of Agriculture, Kasetsart University, Jatujuk, Bangkok 10900, Thailand *Corresponding author (phone: +662-326-4112, +662-326-4091; fax: +662-326-4112, e-mail: [email protected])

Abstract—The main purposes were to evaluate in vitro antioxidant properties of roselle extract and its antilipoperoxidant efficiency in Chinese-style sausages and pork chips as affected by sucrose concentrations. Total anthocyanins, total polyphenol contents, diphenyl picryl hydrazyl (DPPH) radical scavenging, hydroxyl radical scavenging, inhibition of linoleic acid oxidation, hydrogen peroxide scavenging and Trolox equivalent antioxidant activity were used as antioxidant capacity deteminants with ascorbic acid and Trolox® used as references. Among all methods assayed, the roselle extract exhibited the highest ability and as efficient as Trolox in inhibition of linoleic acid oxidation by ferric thiocyanate (FTC) assay. Antilipoperoxidant efficiency of the roselle extract in Chinese-style sausages and pork chips as affected by sucrose concentrations at 0, 7, 13, 16, and 20% (w/w) were investigated by measuring the changes of TBARS values during storage. A decreased antilipoperoxidant efficiency of the roselle extract in the products toward an increase of sucrose concentration was significantly observed. The finding indicates that roselle extract could be used as a natural antioxidant in meat products with low sucrose concentration.

Index Terms — Roselle extract, antioxidant activity, Chinese-style sausage, pork chip

148 56th International Congress of Meat Science and Technology D070

ASSESSMENT OF ELECTRICAL STIMULATION COMPLIANCE AT ABATTIORS USING MEDIUM VOLTAGE ELECTRICAL STIMULATION

Kelly L. Pearce1*, David L. Hopkins2, Andrew Williams1, Janelle Hocking Edwards3, Robin H. Jacob4, Rachael Withers3, Gordon Refshauge2, Geert Geesink5, Robyn W. Warner6 , and David W. Pethick1

1CRC for Sheep Industry Innovation, Murdoch University, School of Veterinary and Biomedical Science, South Street, Murdoch, 6150, WA, Australia 2Industry & Investment NSW (Primary Industries) Centre for Sheep Meat Development, Cowra NSW 2794, Australia 3SARDI Livestock Systems, Struan Research Centre, Naracoorte SA 5271 Australia 4DAFWA, Baron Hay Ct, South Perth, WA, 6151, Australia 5University of New England, Armidale, NSW, 2350, Australia 6Department of Primary Industries, Werribee, VIC, 3030, Australia *Corresponding author (e-mail: [email protected])

Abstract—This study describes an evaluation of the current compliance of 5 medium voltage electrical stimulation units in Australia sheep abattoirs. According to Meat Standards Australia sheep meat eating guidelines electrical stimulation should enable carcasses to reach pH 6 between 18-35°C carcass temperature to optimise meat quality. At a number of abattoirs, a poor pH-temperature decline was observed reflecting a poor electrical stimulation performance. Most carcases at these plants had a pH of greater than 6 at a carcass temperature of 18°C so they did not meet the required pH-temperature window. At one abattoir where the system was optimised a high proportion of carcases reached pH of 6 or less before 18°C was reached.

Index Terms — lamb, electrical stimulation, pH decline

D071

ASSOCIATION BETWEEN MEAT QUALITY, RESIDUAL GLYCOGEN AND PROTEIN STATUS

V. Sante-Lhoutellier1*, P. Gatellier1, S. Traore1, K. Kajak-Siemaszko2, D. Jaworska2, W. Przybylski2, and D. KołoŜyn-Krajewska2

1INRA, UR370 Qualite des Produits Animaux, F-63122 Saint Genes-Champanelle, France 2Warsaw University of Life Sciences – SGGW, Faculty of Human Nutrition and Consumer Sciences, Nowoursynowska 159c Street, 02-776 Warsaw, Poland *Corresponding author (phone: +33-473-062-4708; fax: +33-473-624-268; e-mail: [email protected])

Abstract—We aimed to analyse the relationship between technological and sensory quality of meat and the effect of residual glycogen on protein status (hydrophobicity, protein aggregates, and myofibrillar protein oxidation) after cooking. The research was carried out on 24 P76 synthetic line of pigs (12 males and 12 females). Slaughter value of carcass was evaluated by CGM apparatus. Meat quality was evaluated on the basis of pH value (measured in 1, 3, and 24 h post mortem), meat colour (in Lab system), natural drip loss and cooking yield. Intramuscular fat and glycolytic potential (in them residual glycogen) was also determined. Sensory quality of meat 96 h post mortem after heat treatment was estimated on the basis of: odour, intensity and homogenity of meat colour, tenderness and juiciness, fat perceptibility and flavour. In cooked meat protein oxidation and aggregates and also hydrophobicity were evaluated. The results showed that sensory quality of meat depends mainly on the level of intramuscular fat, ultimate pH and natural drip loss. Significant relationships between glycogen, ultimate pH, drip loss and marbling and protein status after cooking were also observed. More particularly, we found that protein oxidation process impacted sensorial attributes such as odour and colour of meat after cooking.

Index Terms — pig quality, glycogen, oxidation of protein, aggregation of protein

56th International Congress of Meat Science and Technology 149 D072

BEEF MARBLING IN THREE DIMENSIONS – BREED COMPARISON BETWEEN ANGUS AND HANWOO CATTLE

Zbigniew A. Kruk1,2, Luisa Reyes-Veliz1, Murk J. Bottema3, Wayne S. Pitchford1, Cynthia D. K. Bottema1, and Cheorun Jo2*

1School of Animal and Veterinary Sciences, The University of Adelaide, Roseworthy, SA 5371, Australia 2Department of Animal Science and Biotechnology, Chungnam National University, Republic of Korea 3School of Computer Science, Engineering and Mathematics, Flinders University Bedford Park, SA 5240, Australia *Corresponding author (phone: +82-42-821-5774; fax: +82-42-825-9754; e-mail: [email protected])

Abstract—A new approach is presented for analysing beef marbling from a 3 dimensional (3D) perspective. This paper describes a method which included sample segmentation into 4 mm thick sections, photography of each section, application of specifically designed software to assess 2D marbling parameters, and utilisation of the individual sections for input into another computer software program to reconstruct the 3D pattern of marbling. Ten 12 month-old steers in Australia and 9 Hanwoo steers and bulls (3 and 6, respectively) 12-14 months old in Korea were used to test the application of the method. The results demonstrated a significant difference in 3D structures (voxflecks) between the 2 breeds of cattle, with Hanwoo having more and smaller voxflecks than the Angus steers. The results may also suggest that the superiority of Hanwoo beef eating quality may be associated with the quantity and 3D distribution of fat voxflecks within the muscles.

Index Terms — 3D structure, Angus, Hanwoo, marbling

D073

DEVELOPMENT OF MARBLING ESTIMATION METHOD FOR PORK USING A FAT O MEATER DEVICE

D. Lisiak1*, P. Ślósarz2, M. Florczyk3, K. Borzuta1, and K. Powałowski1

1Institute of Agricultural and Food Biotechnology, Division of Meat and Fat Technology, 04-190 Warsaw, ul. Jubilerska 4, Poland 2Poznań University of Life Sciences, Department of Small Mammalian Breeding and Animal Origin Materials, Złotniki, Słoneczna 1, 62-002 Suchy Las Poland 3Polski Koncern Meatny DUDA S.A., ul. Kłobucka 25 02-699 Warszawa *Corresponding author (phone/fax: +48-61-8305241; e-mail: [email protected])

Abstract—Suitability of measurements taken with an optical needle device (Fat o meater) was analyzed in terms of estimation of marbling in the longissimus dorsi muscle. Results collected from measurements of 36 porcine carcasses were analyzed using the Fourier transformation and compared with visual evaluation and fat content determined chemically. Correlations of 0.64 and 0.46 were obtained for each of these traits. Applying this method muscle marbling may be accurately estimated in approx. 74% analyzed population of porcine carcasses.

Index Terms — marbling, optical-needle, fourier transformation

150 56th International Congress of Meat Science and Technology D074

DIETARY OXIDATION AFFECTS SERCA ACTIVITY AND DRIP LOSS IN BREAST MUSCLE OF BROILER CHICKEN

Wangang Zhang1,2, Shan Xiao1,3, Eun Joo Lee1,2, and Dong U. Ahn1,2*

1Department of Animal Science, Iowa State University, Ames, IA 50011, USA 2Department of Agricultural Biotechnology, Major in Biomodulation, Seoul National University, 599 Gwanak-ro, Gwanak-gu, Seoul 151-921, Korea 3College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China *Corresponding author (phone: +1-515-294-6595; fax: +1-515-294-9143; e-mail: [email protected])

Abstract—This study was designed to test the hypothesis that oxidation conditions in diet can lead to oxidative stress regulating sarcoplasmic reticulum Ca2+-ATPase (SERCA) activity and eventually influence meat quality. A total of 120 of 28 d-old broiler chickens were randomly assigned to one of three dietary treatments: control, oxidized diet (5% oxidized oil) and antioxidants-added diet (500 IU vitamin E and 200 ppm butylated hydroxyanisole) and fed for 2 weeks. At 42 d, breast muscles were separated from carcasses immediately after slaughter, frozen in liquid nitrogen, and then stored at -80oC. Lipid and protein oxidation were measured by fluorometric thiobarbituric acid-reactive substances and carbonyl content respectively. The activity of SERCA was determined by nicotinamide adenine dinucleotide (NADH) degradation. Addition of 5% oxidized oil in diet significantly increased lipid oxidation in breast muscle compared to control group (p<0.05). The carbonyl content (protein oxidation) in breast meat from chickens fed oxidized diet was higher than that of control and antioxidant groups (p<0.05). The lipid oxidation of muscle from chickens fed antioxidants-supplemented diet was lower than that from oxidized and control diets (p<0.05). Oxidized diet group showed higher drip loss at day 1 and 3 compared to control and antioxidant-supplemented diet groups (p<0.05). No significant difference was found about drip loss between control and antioxidant supplemented groups (p<0.05). Significant differences were detected between control and oxidized diet group for SERCA activity measured at 0.01 and 0.02 mM of calcium (p<0.05). Different dietary treatments did not show significant effects on body weight gain, feed consumption, feed efficiency, cooking loss and color measurement (p<0.05). This suggested that oxidation of diet can induce oxidative stress in animal, which can be an important factor for the variation in meat quality.

Index Terms — chicken, dietary oxidation, drip loss, protein oxidation, SERCA activity

D075

BEEF TENDERNESS PREDICTION BY NIR? - NOT IN REALITY YET

N.T. Madsen*, Marchen Hviid, and Chris Claudi-Magnussen

DMRI Danish Technological Institute, Roskilde, Maglegaardsvej 2, Denmark *Corresponding author (phone: +45-72202690; fax: +45-72202744; e-mail: [email protected])

Abstract—Information on the tenderness of beef at an early stage after slaughter will be of value in the distribution chain and increase chance of obtaining more satisfied beef consumers. NIR measurement has recently shown results indicating potential as relevant measuring technology and was therefore tested in a commercial meat plant on loin steaks from a total of 149 cows and young bulls representing the market variation in stock groups supplied for slaughter. The day after slaughter NIR spectra were measured in the centre of bloomed steaks cut at 13th rib and at 5th rib - 6th rib respectively. The sirloin was aged two weeks at 5°C for sensory tenderness profiling by a trained panel assessing tenderness attributes on an intensity scale from 0-15. The mean tenderness value was 6.7 with a standard deviation of 2.8. Unscrambler PLS1 models were established on selected individual wavelengths to predict the sensory tenderness score. Best models obtained for predicted tenderness from NIR wavelengths at day one after slaughter resulted in a correlation to sensory tenderness of aged beef of 0.52 and SEP/RMSEP of 2.4. Thus it was concluded that measurements with the used NIR technology on the day after slaughter did not seem adequate for commercial sorting of beef according to a prediction of sensory tenderness.

Index Terms — beef, NIR, tenderness

56th International Congress of Meat Science and Technology 151 D076

CARCASS CHARACTERISTICS OF HANWOO

Gi Jun Jeon*, Yun Ho Choy, Hak Jae Chung, Myeng Sik Lee, Sung Bok Choi, and Sung Ku Hong

National Institute of Animal Science, RDA, 268 Chahang-Ri, Daegwallyeong-Myeon, Pyeongchang, Gangwon 232-950, Korea *Corresponding author (phone: +82-33-330-0654; fax: +82-33-330-0660; e-mail: [email protected])

Abstract—Economically impotant traits of livestock species have genetic or environmental relationships between them. And these relationships must be considered when designing breeding goals for breeding strategy to go efficiently way. Therefore, the objective of this study was to estimate the general statistics of carcass traits in a Hanwoo herd. Carcass measures of a total of 474 Hanwoo herds slaughtered were summarized. The averages of fasted body weight before slaugher, cold carcass weight, longissimus dorsi area, back fat thickness and marbling score(1~27 scale) were 566.9 kg, 316.5 kg, 82.0 cm2, 9.01 mm and 8.81, respectively. The averages were mostly greater than the averages of progey records from national bull test program. Carcass weight was somewhat lighter than that of Angus steers. But the longissimus dorsi area was much larger than that of Hereford steers. Back fat thickness was thinner that those of Hereford cows, Simmental, Angus, or Hereford crossbreds.

Index Terms — carcass, Hanwoo, sex, year of slaughter

D077

CARCASS CHARACTERIZATION OF FOUR ENDANGERED GALICIAN CATTLE BREEDS

D. Franco1*, M. Fernandez2, J.R. Justo3, L. Gonzalez4, M. C. Garcia Fontán1, C. J. Rivero2, J. J. Lama3, T. Moreno4, and J. M. Lorenzo1

1Centro Tecnologico de la Carne. San Cibrao das Viñas, 32900 Ourense, Spain 2Centro de Recursos Zoogeneticos de Galicia. Fontefiz. 32152 Coles (Ourense), Spain 3Federaci6n de Razas Autoctonas de Galicia (BOAGA). Fontefiz. 32152 Coles (Ourense), Spain 4Centro de Investigaciones Agrarias de Mabegondo. Apdo. 10, 15080 A Coruña, Spain *Corresponding author (e-mail: [email protected])

Abstract—32 male calves from four endangered Galician cattle breed were reared in their typical production system and their carcass quality traits were studied. Breeds studied were “Cachena” (CC), “Caldelá” (CL), “Vianesa” (VI) and “Limiá” (LI). Carcass weight, conformation, fatness level and carcass measurement were obtained. Also primal cuts from fore and hind quarter were obtained. Animals slaughtered reached a carcass weight of 92 to 136 kg for CC and LI respectively. Kill-out proportion did not differ among the breed types, reaching a mean value of 48%. Carcass measurements were significantly different among breeds; values were greater for VI and LI against CC breed. Even though CC was the smallest breed, it represented the breed with more muscle (around 73.5) and less fat (3.12) in the carcass. HQ proportion was about 66% of mean value for all breed studied.

Index Terms — endangered cattle breed, carcass morphology, primal cuts, extensive system

152 56th International Congress of Meat Science and Technology D078

CARCASS CHARACTERIZATION OF GALICIAN MOUNTAIN FOALS

D. Franco*, M. C. García Fontán, S. Temperan, L. García Calvo, and J. M. Lorenzo

Meat Technology Centre of Galícia, Rua Galícia nº 4 Parque Tecnoloxico de Galícia, San Cibrao das Viñas 32900 Ourense (España). *Corresponding author (e-mail: [email protected])

Abstract—This preliminary study was conducted to characterize the carcass traits of Galician mountain foals (n=14) in freedom regime. The carcass parameters recorded were weight, carcass morphology, main primal cuts and tisular composition. Mean values, maximum, minimum and standard deviation were presented in this work. A great variability in carcass traits was observed. A low carcass weight was obtained due to early slaughter age and feeding regime. However, carcases are characterised by high meat contents, with a mean meat content of 68.41 and low fat content of 2.92.

Index Terms — foals, carcass morphology, primal cuts, freedom regime

D079

CARCASS CHILLING AND PORK QUALITY: EFFECTS ON DRIP LOSS, TEXTURE MEASUREMENTS AND “PSE-LIKE ZONES” HAMS FREQUENCY

A. Vautier1*, E. Gault1, T. Lhommeau1, A. Le Roux1, J. L. Martin2, and J. L. Vendeuvre2

1IFIP–French institute for pig and pork industry. La motte au Vicomte, BP 35104, 35561 Le Rheu Cedex, France 2IFIP–French institute for pig and pork industry. 7 avenue du Général de Gaulle, 94704 Maisons-Alfort Cedex, France *Corresponding author (phone: +33(0)2-99-60-98-57; fax: +33(0)2-99-60-93-55; e-mail: [email protected])

Abstract—Two chilling rates from distinctive slaughterhouses were tested on pork carcasses selected with early ultimate pH determination (TritonX100 treated muscle samples). Meat quality parameters (early pH and ultimate pH) and carcass characteristics (sire genetic, carcass weight) were similar for the two chilling treatments, that made the comparative study possible. When chilling rate is faster, drip loss is 21% lower and shear force after 2 days of maturation is 21% higher. The 4°C difference in the inner part of Semimembranosus muscle tested at 2 hours post mortem, induced in the present study a tenderization reduction in the first days post mortem without producing cold-shortening conditions. Another significant effect of chilling rate was its interaction with destructured hams defect occurrence: slow chilling increased by more than 3 times the frequency of the defect on hams with similar meat quality parameters. The Chilling rate after slaughter could be a process factor that could be useful for controlling the “PSE-like zones” defect frequency in pork industry.

Index Terms — drip loss, “PSE-like zones” defect, chilling, pork, meat texture

56th International Congress of Meat Science and Technology 153 D080

CARCASS QUALITY FROM GALICIAN LAMBS RAISED UNDER AN EXTENSIVE PRODUCTION SYSTEM: EFECT OF LIVE WEIGHT

M. C. Garcia-Fontan1, A. Vidal2, P. Barja2, D. Franco1, and J. M. Lorenzo1

1Meat Technology Centre of Galicia, Rua Galicia Nº4-Parque Tecnoloxico de Galicia, San Cibrao das Vinas, 32900 Ourense, Spain 2COVIGA S.C.G, Agricultural cooperative of ovine breed, Allariz, Ourense, Spain *Corresponding author (phone: +0034988548277; fax: +0034988548277; e-mail: [email protected])

Abstract—The purpose of this study was to determine the carcass quality characteristic (carcass morphology and carcass commercial cuts) from Galician lambs. Thirty suckling lambs were used in this experiment. The effect of live weight at slaughtered (LW of 12-13, 15-16 and 19-20 kg) was investigated. To study carcass morphology and cuts, dissection and measurement of the left halfcarcass was carried out. LW affected carcass measurements except pelvic limb length, carcass cuts, carcass cold weight (p<0.001) and carcass hot weight (p<0.001), chilling losses and killing out.

Index Terms — extensive production system, carcass cut, carcass measurement, carcass characteristics, live weight effect

D081

CHANGES IN NUCLEOTIDE COMPOUNDS OF DUCK MEAT DURING AGING DEPENDED ON TEMPERATURE

Bum Jin Joo, Ki Hong Jeon, Nam Hyuck Lee, Mi Sun Park, and Young Boong Kim*

Regional Food Industry Research Group, Div. Food Industry Advancement, Korea Food Research Institute, 516, Baekhyun, Bundang, Sungnam, Gyeonggi 463-746, Korea *Corresponding author (phone: +82-31-780-9180; fax: +82-31-780-9076; e-mail: [email protected])

Abstract—The objective of this study was to find appropriate aging condition, and it was carried to changes in nucleotide compounds of duck meat during aging. Forty-five days old Peckin ducks were storaged for 7 days in stable temperature at 0°C and 4°C. ATP and AMP contents were wasted in breast and leg meat immediately. ADP and AMP did not show any tendency between breast and leg meat. Regardless of parts and temperature, the amount of IMP showed the highest at 0 day and then it rapidly decreased until 7 day. After 7 days at 0°C and 5 days at 4°C, IMP and hypoxanthine contents of breast meat showed similar results respectively between 0℃ and 4°C. In breast meat, IMP contents of was lower and hypoxanthine was higher at 4°C than that of 0°C. IMP contents did not difference between breast and leg meat. Inosine contents of breast meat showed about 2 times contents higher tendency but showed not differences between 0°C and 4°C of aging temperature.

Index Terms — aging, duck, temperature, nucleotide

154 56th International Congress of Meat Science and Technology D082

DIVERSITY IN VOLATILE COMPONENTS IN BEEF TISSUE COOKED AT DIFFERENT TEMPERATURE

Hoa Van Ba1, Park Kyoung Mi1, In-Kyung Cho2, Touseef Amna1, and Inho Hwang1*

1Department of Animal Resources and Biotechnology, Chonbuk National University, Jeonju, 561-756, Korea 2Department of Food and Nutrition Nambu University, Gwangju, Korea *Corresponding author (phone: +82-063-270-2605; fax: +82-063-270-2612; e-mail: [email protected])

Abstract—Present study was designed to evaluate the effect of cooking temperature on volatile compounds of beef longissimus muscle. The longissimus muscle was cooked at 50, 70, and 90oC respectively for 1 hr in pre- heated water bath. The volatile aroma compounds of the cooked samples were analyzed using solid-phase microextraction- gas chromatography-mass spectrometry (SPME-GC/MS). Twenty-eight volatile compounds (9 aldehydes, 2 ketones, 3 alcohols, 13 hydrocarbons, and 1 furan) were detected and identified in present investigation. However, the number and concentration of most of the detected compounds considerably increased with increase in cooking temperature. Among the volatile compounds produced, nonanal, hexanal and benzaldehyde, the lipid -oxidized products were mostly dominant. The current data indicated that differences in number and concentration of the volatile compounds with rise in cooking temperature will possibly make diversity in flavor of cooked beef.

Index Terms — aroma, volatile, SPME-GC/MS, cooking temperature, beef, longissimus muscle

D083

CHARACTERIZATION OF CARCASS TRAITS IN ELK DEER

Sang Woo Kim1*, Sun Ho Choi1, BeomYoung Park2, ChangYeon Cho1, Poongyeon Lee1, Yeoung Gyu Ko1, Yong Hee Yoo1, Byung Chan Sang3, and Sang Ho Moon4

1Animal Genetic Resources Station, National Institute of Animal Science, RDA, Namwon, South Korea 2Animal Products Research and Development Division, National Institute of Animal Science, RDA, Suwon, South Korea 3Department of Animal Biosystem Science, Chungnam National University, Daejeon, South Korea 4Department of Animal Science, Konkuk University, Chungju, South Korea *Corresponding author (phone: +82-63-620-3531; fax: +82-63-620-3590; e-mail: [email protected])

Abstract—This study was conducted to investigate the carcass traits of Elk Deer in Korea. Male Elk deer were slaughtered in February before casting and females in November at weaning season after giving birth. Slaughter weights were 224.8 kg and 262.5 kg, carcass percents were 59.7% and 54.5%, and meat percents were 47.9% and 39.9% for cow and bull, respectively. Head, legs and skin percentages were 3.7%, 2.3% and 6.6% for cow, and 4.9 %, 2.6% and 7.5% for bull, respectively. Meat cuts production for Elk deer was highest in hindleg followed by ribs, foreleg, and loin in order. Male and female showed different meat cut production pattern. Each sex showed similar mineral and amino acids contents. In chemical composition of carcass, protein, fat and ash were 22.4%, 0.3% and 1.0% for male deer. Fat percentages were 16.5% for female and 1.8% for male. Shear forces were 10.0 kg/cm2 and 8.3kg/cm2, respectively. Saturated fatty acids contents and unsaturated fatty acids contents in male Elk deer carcass were 43.70% and 56.30% for 2 year-olds; 41.10±3.95% and 58.90±3.95% for adults, showing higher unsaturated fatty acids level.

Index Terms — Elk deer, carcass, meat percentage, venison

56th International Congress of Meat Science and Technology 155 D084

CHEMICAL AND MICROBIOLOGICAL PROFILES OF “MUM” (THAI FERMENTED SAUSAGE)

Amornrat Wanangkarn1, Fa-Jui Tan1, Adisorn Swetwiwathana2, and Deng-Cheng Liu1*

1Department of Animal Science, National Chung Hsing University, 250, Kuokuang Road, Taichung, Taiwan, ROC 2 Faculty of Agroindustry, King Mongkut’s Institute of Technology Ladkrabang (KMITL), Bangkok, Thailand *Corresponding author (phone: +886-4-22872622; fax: +886-4-22860265; e-mail: [email protected])

Abstract—Mum is a Thai fermented sausage abundantly produced and consumed in the north-eastern region of Thailand. The chemical and microbiological characterization of 10 brands Mum sausages collected from 2 province (Khon Kaen and Chaiyaphum) were determined throughout the storage time and separated into 2 trials (trials I= storage at ~30°C until day 14 and trials II= storage at ~30°C untill day 3, then vacuum-packaged, and stored at 4°C untill day 28). In both trials, a significantly rapid decrease in pH, continuously increase in lactic acid (p<0.05) as maximum at 3 days were observed. Dehydration throughout storage was more intense in trial I, which showed final lower moisture content and aw values lower than trial II. LAB counts increased rapidly at the first 3 days of storage and decreased after drying and storage. Enterobacteriaceae counts were significantly reduced in both trial, ending up at less than 103 CFU/g in trial I and absent in trial II.

Index Terms — Thai fermented sausage, Mum, chemical profile, microbiological profile, shelf life

D085

COMBINATION EFFECTS OF LOW VOLTAGE ELECTRICAL STIMULATION AND POSTMORTEM TEMPERATURE CONDITIONING ON MEAT QUALITY OF IRANIAN FAT TAILED SHEEP

M. Abbasvali¹*, S.S. Shekarforoush¹, and M. Aminlari²

¹Department of Food Hygiene and public health, School of Veterinary Medicine, Shiraz University, Shiraz 71345-1731, Iran ²Department of Biochemistry, School of Veterinary Medicine, Shiraz University, Shiraz 71345-1731, Iran *Corresponding author (phone: +98-711-2286950; fax: +98-711-2286940; e-mail: [email protected])

Abstract—Electrical stimulation (ES) has been reported to improve meat quality. In this study, the combination effects of low voltage electrical stimulation with variable voltage/duration and early postmortem (PM) rigor temperature (4°C and 25°C until 4 h postmortem) on the quality of 24 male Iranian fat tailed sheep carcasses were evaluated, including the rate of pH and temperature decline, free amino acid (FAA) content and myofibrillar fragmentation index (MFI) of longissimus dorsi muscle. Each carcass was subjected to one of the eight treatments. In two experimental groups (T1 and T2) no stimulation were subjected (controls) and early PM temperature conditioning 4°C and 25°C until 4 h PM, were respectively used. Furthermore, Six groups (T3, T4, T5, T6, T7, and T8) were stimulated five min PM with variable voltages (100 and 150 V), duration (30 and 60 sec) and fixed frequency (50 Hz), and rigor temperature (4°C and °C until 4 h PM). Each carcass was compared to its corresponding non-ES control group. Carcass pH and temperature were measured at 1, 3, 6, 12 and 24 h PM. The effects of ES on proteolysis and tenderness were also recorded by measuring FAA content at 1, 7 and 14 days PM and MFI at 1,3,5,7 and 14 days PM. The results showed that ES combined with temperature conditioning accelerated the glycolytic process resulting in a significant fall in pH (p>0.05) during PM. There were significant differences in pH decline between treatment groups (p>0.05). No differences in muscle temperature decline were observed between groups with similar rigor temperature and different ES treatments compare to the control groups (p>0.05), indicating no effect of ES on carcass cooling rate. The results of FAA content and MFI showed that proteolysis and tenderness were significantly improved by ES during PM (p>0.05). The best improvement in tenderness, meat quality and glycolytic rate acceleration were seen in T8 in which the carcass treated accordingly.

Index Terms — electrical stimulation, fat tailed sheep, free amino acid, MFI

156 56th International Congress of Meat Science and Technology D086

CHANGES OF THE CHEMIACL COMPOSITION OF CHICKENS AS SUPPLEMENTAL LEVELS OF TALLOW

H. S. Chae1*, E. C. Hong1, J. C. Na1, H. T. Bang1, D. J. Yu1, M. J. Kim1, H. C. Choi1, O. S. Suh1, H. K. Kang1, and A. Jang1

National Livestock Research Institute Rural Development Administration, Suwon 441-706, South Korea *Corresponding author (phone: +82-41-580-6706; fax : +82-41-580-6719; e-mail: [email protected])

Abstract—This work was carried to investigate the effect of tallow on the chemical characteristics of chicken carcass as supplemental high levels of tallow at broiler diets. It was thought that when the tallow was added as common levels and high energy levels to the broiler diet, thickness of skin of chicken increased and strength of that increased so that a wound ratio decreased. SF decreased as increasing the tallow levels. Lightness and Redness increased as increasing the tallow levels but Yellowness decreased. Unsaturated fatty acid was high at the high energy treatment. So the occurrence ratio would be high, skin was weaken and thinned and unsaturated fatty acid ratio was high due to the excess levels of dietary tallow.

Index Terms — thawing chicken, freshness, tissue

D087

CONSUMER ACCEPTANCE AND PREFERENCE OF PORK RIBS FROM IMMUNOCASTRATED AND PHYSICALLY CASTRATED BOARS

C. L. Gomes1, S. B. Pflanzer1, E. T. F. Silveira2*, and P. E. Felício1

1Department of Food Engineer, University of Campinas, 80 Cid. Univ. Zeferino Vaz, Campinas, SP, Brazil 2Meat Technology Centre, Institute of Food technology, Av. Brasil, 2880, 17070-178, Campinas, SP, Brazil *Corresponding author (phone: +55-19-3743-1892; fax: +55-19-3743-1882; e-mail: [email protected])

Abstract—A significant percentage of the world population is sensitive to the boar taint and the limit of sensitivity is quite variable between cultures and genders. This paper was designed to carry out a consumer acceptance and preference test to compare the sensory properties of pork ribs from immunocastrated (IB) and physically castrated boars (PCB). 200 crossbred boars (Large White and Landrace) were allocated to two groups. 100 boars of each group were assigned to be immunocastrated – IB (the first dose of 2 mL was delivered at 8 weeks and the second at 4 weeks before slaughter) and physically castrated – PCB (performed in piglets aged 3 to 5 days). At 24 weeks of age (115 to 120 kg live weight) all boars were slaughtered, the carcass were chilled during 20 hours and the boneless pork ribs from the left side of each carcass were removed, vacuum-packed, frozen and sent to the Meat Technology Center, Institute of Food Technology, for sensory preparation. A Consumer Acceptance (Affective) test was carried out in a local supermarket using a consumer panel comprised of 135 panelists. The results of the consumer panel sensory assessment and preference showed that the scores given for both treatments were between “like moderately” and “like much”. Small differences (p>0.05) were found for flavor and overall acceptance attributes tested in favor of the IB compared to PCB. With regard to the preference test, cooked ribs from the IB were preferred (p>0.05) by 52% of the testers compared to 48% of panelists who preferred the PCB. The present results suggest that independent of the castration method applied the consumer accepted equally the cooked pork ribs although the preference test showed to be of a slightly superior for the meat from immunocastrated boars.

Index Terms — affective test, immunocastrated boars, physically castrated boars, pork ribs

56th International Congress of Meat Science and Technology 157 D088

E. COLI CONTAMINATION LEVEL IN PREMISES OF POULTRY SLAUGHTER HOUSE WITH HACCP SYSTEM

A. Javadi* and M. Ghasem Bagloo

Department of Food Hygiene, Veterinary Science Faculty, Islamic Azad University, Tabriz Branch, Tabriz, Iran *Corresponding author (phone: +98-411-3293007; fax: +98-411-6373935; e-mail: [email protected])

Abstract—Some microorganisms such as Salmonella, Listeria and Campylobacter are caused Food-born diseases in human. That, control and food safety are not able to prevent them. However, it is necessary, to a new system for achieving it’s targets. So, evaluation of E. coli contamination rate in poultry slaughter house premises is aim of present study. In this study after validation of principals of system in poultry slaughter house and design process premises diagram and hygiene hazards of poultry studied in slaughter line and detected critical points. Then, 30 samples be taken from slaughtering stages such as 1) cloac swab before scalding. samples of skin and meat 2) after defethering 3) after eviscerating 4) after cold water washing 5) after removing of chiller 6) after cutting in super markets; and water samples of: 7) scalder 8) chiller. Prevalence rate of E. coli and contamination level were studied with Standard method of Institute of standards and Industrial Research of Iran, no: 437. Mcnemar test for qualitative data was used. Resulting of 8 stages sampling were showed , that Relative frequency of E. coli are 93.3% , 100% , 100% , 86.6% , 100% , 100% , 100% , 93.3% respectively. E. coli contamination frequency after cold water washing compared with after eviscerating were showed significant decreasing (p<0.05). Finally results were showed that, cold water washing is seriously control point in slaughter house.

Index Terms — poultry, HACCP, E. coli, slaughterhouse

D089

EATING QUALITY FOR PURE BOARS OF DUROC, BERKSHIRE, AND HAMPSHIRE

Byung-Wook Cho1, Dashdorj Dashmaa, Kyoung-Mi Park, Kyoung-Tag Do1, Ki-Hwan Lee2, Kang-Seok Seo3, Jae-Gwan Choi2, In-Kyung Cho4, and Inho Hwang*

Department of Animal Science and Institute of Rare Earth for Biological Application , Chonbuk National University, #664-1 Duckjin-dong, Jeonju 561-756, Republic of Korea 1Department of Animal Science, College of Life Science, Pusan National University, Miryang 627-706, Republic of Korea 2National Institute of Animal Science, R.D.A., San 9, Eoryong-ri, Seonghwan-eup, Cheonan-si, Chungcheongnam-do 331-801, Republic of Korea 3Department of Animal Resources Science, Sunchon National University, 413 JungAngRo, Sunchon-si, JeollaNam-do 540-742, Republic of Korea 4Department of Food and Nutrition, Nambu University, Gwangju, Republic of Korea *Corresponding author (phone: +82-64-123-4567; fax: +82-64-123-5678; e-mail: [email protected])

Abstract—Current study was conducted to assess difference and variation in objective and subjective meat quality traits between pure boars of Duroc, Berkshire and Hampshire. Breed had significant effects on intramuscular fat content, moisture, pH and color (p<0.05). The three breed did not differ significantly with persentage cooking loss and protein solubility. Duroc produced most palatable meat while Yorkshire had high level of polyunsaturated fatty acids which negatively correlated the flavor.

Index Terms — pork, breed, intramuscular fat, pH

158 56th International Congress of Meat Science and Technology D090

EATING QUALITY OF FROZEN AUSTRALIAN LAMB LEG MEAT

R. H. Jacob1*, K. L. Pearce2, A. Gee3, and D.W. Pethick3

1Department of Agriculture and Food Western Australia, Baron Hay Court, South Perth, WA, 6151 2Murdoch University, Division of Veterinary and Biomedical Science, South Street, Murdoch, WA, 6150 3Cosign, Coffs Harbour *Corresponding author (e-mail: [email protected])

Abstract—An experiment was conducted to benchmark the eating quality of Australian lamb meat frozen across a range of freezing times and methods used commercially. Legs were collected from 108 lamb carcases slaughtered at a commercial abattoir in Western Austarlia and allocated randomly to one of 6 treatments. The treatments were arranged in a 2X3 factorial design of freezer type (plate or blast) and freezing time (0.5, 1, or 3 d from slaughter). Eating quality was assessed by an untrained consumer panel for meat roasted after thawing. Objective measurements of shear force, sarcomere length and drip loss were also made. Treatment affected shear force, tenderness, star rating, and sarcomere length but not overall liking, flavour, juiciness, liking of smell or drip loss. In particular freezing too soon after slaughter could reduce tenderness and star rating. There was no effect of freezing method or freezing time on drip loss. The conclusion was made that whilst some variation may occur due to processing method, the benchmark value for the eating quality of frozen Australian “easy carve leg” lamb meat is likely to have a satisfaction star rating of 3 out of 5, that is “good everyday”.

Index Terms — frozen lamb, eating quality

D091

EFFECT OF A GNRF VACCINE (IMPROVAC®) ON SLAUGHTER PERFORMANCE AND MEAT QUALITY OF BOARS

Y. L. Yuan1,2, J. L. Li1,2, W. H. Zhang1,2, C. Li1,2, Z. N. Liu3, J. M. Jiang3, F. Gao1,2*, and G. H. Zhou2

1College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, P R China 2 Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, P R China 3Pfizer Animal Health-China, Shanghai 200050, P R China *Corresponding author (phone: +86-25-84399007; fax: +86-25-84395314; e-mail: [email protected])

Abstract—The objective of the study was to evaluate the effect of a GnRF vaccine, Improvac (Pfizer), on the slaughter performance and meat quality of boars. At weaning, a total of 400 healthy male animals were selected for 2 treatment groups: a vaccinated treatment group (n=200, 10 replicates of 20 pigs in a pen) and a physically castrated group (n=200, 10 replicates of 20 pigs in a pen). The vaccinated pigs received Improvac twice, once at 14 weeks and again 21 weeks of age. At the end of the study, all pigs were weighed individually. A total 40 pigs were selected for meat quality and carcass measurements (2 pigs per pen - the median and next heaviest). All pigs were slaughtered at 25 weeks of age. The longissimus muscles were collected to evaluate the meat quality. Compared to castration, vaccination significantly reduced the back fat depth (p<0.05); however lean meat yield was not significantly different between treatments. Vaccination had no significant effect on the objective meat quality parameters of pH45, pH24, L* value and a* value. The b* value was significantly lower in the vaccinated group (p<0.05). There was a trend for vaccinated boars to have a lower drip loss, lower shear force value, and a higher cooked meat rate than physically castrated boars, however these differences did not reach statistical significance(p>0.05). The results indicated that the GnRF vaccine could decrease the back fat depth, and improve the meat colour. In addition, it also has the tendency to improve the tenderness and the water holding capability. The results indicated that there were no adverse effects of the GnRF vaccine (Improvac) on slaughter performance and meat quality traits of boars.

Index Terms — GnRF vaccine, Improvac, meat quality, slaughter performance

56th International Congress of Meat Science and Technology 159 D092

EFFECT OF AMMONIUM HYDROXIDE ON DIFFERENT PHYSICO-CHEMICAL AND HISTOLOGICAL CHARACTERISTICS OF BUFFALO MEAT CHUNKS

Naveena B. Maheswarappa1*, M. Kiran2, K. Sudhakar Reddy2, C. Ramakrishna1, and N. Kondaiah1

1National Research Centre on Meat, Chengicherla, Hyderabad, 500039, India 2Department of Livestock Products Technology, College of Veterinary Sciences, Hyderabad-30, India *Corresponding author (phone: +91-40-27204258; fax: +91-40-27201672; e-mail: [email protected])

Abstract—This study was conducted to develop a method for improving tenderness of tough buffalo meat using ammonium hydroxide. Buffalo meat chunks from Biceps femoris muscle were marinated with distilled water (control), 0.1 %, 0.5% and 1 % (v/w) ammonium hydroxide for 48 hours at 4±1°C and subjected to various physico-chemical analysis and histological studies. Ammonium hydroxide treatment significantly (p<0.05) increased the pH, water holding capacity (WHC), collagen solubility, total and myofibrillar protein extractability and cooking yield. Significant (p<0.05) reduction in Warner-Bratzler shear force values were observed in all ammonium hydroxide treated samples compared to non-treated control. Electrophoretic pattern of muscle proteins also revealed reduction in the intensity and number of certain protein bands in all treated samples compared to control. These results suggest that ammonium hydroxide might be used to tenderize tough buffalo meat.

Index Terms — ammonium hydroxide, buffalo meat, tenderness

D093

EFFECT OF AGING DAYS ON WARNER BRATZLER SHEAR FORCE VALUES AND TENDERNESS OF DIFFERENT CUT FROM HANWOO STEER BEEF

J. I. Kim1, J. H. Kim2, P. N.Seong1, G. H. Kang1, B. Y. Park1, S. G. Jeong1, J. H. Kim1, Y. H. Choi1, D. H. Kim1, and S. H. Cho1*

1National Institute of Animal Science, RDA, 564 Omokchun-dong Kwonsun-gu, Suwon, 441-350, Korea 2Department of Statistics, Duksung Women’s University, Ssangmoon-dong, Dobong-gu, Seoul, Korea *Corresponding author (phone: +82-31-290-1703; fax: +82-31-290-1697; e-mail: [email protected])

Abstract—This study was conducted to investigate the effect of aging on Warner-Bratzler shear force (WBS) values and the relaitonship between sensory tenderness scores and WBS values of Hanwoo beef. A total of 72 Korean Hanwoo steers (26 to 30 months old; 324 to 481 kg carcass weight) were obtained from a long-term feeding program at the Rural Development Administration Institute (RDA), Suwon, Korea. On the next day of slaughter, the carcasses were divided into four quality grade (1++, 1+, 1, 2) groups. The carcasses were deboned, and 11 primal cuts (loin, strip loin, chuck roll, chuck tender, eye of round, bottom round, top round, top sirloin, brisket, knuckle, and flank) were separated out and aged for 14 days at 2°C. WBS values were significantly lower in 1++ grade than those of 2 grade for chuck tender, chuck roll, bottom round and top sirloin on 0 days, and they were not significantly different among the quality grades on 14 days. WBS values were not significantly different in the quality grades for top round, knuckle and brisket on 0 days, and they were significantly lower in 1++ grade than those of 2 grade for the same muscles on 14 days. Eye of round and flank were not significantly different in the WBS values for the quality grades and the aging days (p>0.05) whereas loin and striploin muscles were significantly different for the quality grades and the aging days (p<0.05). The tenderness threshold in this study showed that four categories: ‘tough’ with WBS values > 5.01 kg and ‘tender’ with WBS values < 4.68 kg, ‘very tender’ with WBS values < 4.33 kg, ‘very tender’ with WBS values < 4.09 kg. The correlaiton of WBS values with tenderness ratings evlauated by consumer was -0.25 (p<0.001).

Index Terms — tenderness, cut, aging, Hanwoo beef, sensory evaluation

160 56th International Congress of Meat Science and Technology D094

EFFECT OF ANTHOCYANINS FROM DIFFERENT PLANT SOURCE ON THE OXIDATIVE STABILITY OF VACUUM-PACKED CHINESE-STYLE SAUSAGES DURING STORAGE

Thanawoot Parinyapatthanaboot and Praphan Pinsirodom*

Faculty of Agro-industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand *Corresponding author (phone: +662-326-4112, +662-326-4091; fax: +662-326-4112, e-mail: [email protected])

Abstract—The purpose of this study was to evaluate the effect of natural anthocyanins from different sources, including roselle, black carrot and grape, on the physicochemical parameters and oxidative stability of vacuum packed Chinese-style sausages during storage. Results showed that all Chinese-style sausage samples with anthocyanins added regardless of plant sources had moisture content, Aw and pH similar to the control. However, roselle anthocyanins added sausages showed all color parameters and visual color vary close to the control sausages. In addition, higher values of PV and TBARS were found during storage in all samples with anthocyanins added compared to the control. This finding indicates that the addition of anthocyanins can cause the lipid pro-oxidation effect in Chinese-style sausages.

Index Terms — anthocyanin, Chinese-style sausage, oxidative stability, natural antioxidant

D095

EFFECT OF DIETARY SELENIUM ON QUALITY AND ANTIOXIDATION OF BROILER MEAT

Yoshinori Hashizawa*, Motoni Kadowaki, and Sinobu Fujimura

Graduate School of Science and Technology, Niigata University, 2-8050 Igarashi, Nishi-ku, Niigata, 950-2181, Japan *Corresponding author (phone: +81-25-262-6674; fax: +81-25-262-6674; e-mail: [email protected])

Abstract— This study focused on the effect of dietary selenium (Se) on meat quality, especially with regard to its water holding capacity (WHC), sensory score, and texture of stored meat. Furthermore, we examined the antioxidative effect of Se. As the resault, dietary Se significantly increased meat texture. This was new finding of Se function on meat quality. And also, Se increased glutathione peroxidase (GSHPx) activity on fresh tissue and stored 1 day for 4ºC. Se was effective to prevent tissue oxidation, but it did not effect on stored tissue for 4 days at 4ºC. From these results, it was demonstrated that dietary Se is a factor to improve meat quality.

Index Terms — meat quality, antioxidation, selenium, feed

56th International Congress of Meat Science and Technology 161 D096

EFFECT OF DIFFERENT HAY – CONCENTRATE RATIOS ON CARCASS TRAITS, MEAT QUALITY AND FATTY ACID COMPOSITION ON CORRIEDALE HEAVY LAMBS

S. Luzardo*, F. Montossi, M. Monteverde, C. Silveira, G. Brito, and R. San Julián

National Institute of Agricultural Research, INIA Tacuarembó, Ruta 5 Km 386, Tacuarembó, Uruguay *Corresponding author (phone: +598-63-22407; fax: +598-63-23969; e-mail: [email protected])

Abstract—The aim of this study was to determine the effect of different hay (H) – concentrate (C) ratios on performance, carcass characteristics, meat quality traits and fatty acid composition of intramuscular fat on Corriedale heavy lambs. Forty-eight male Corriedale lambs at 9 months age were randomly assigned in four groups according different hay (H) – concentrate (C) ratios, being the treatments: T1) 80:20; T2) 60:40; T3) 40:60; T4) 20:80, H – C, respectively. The animales were slaughtered after 115 days of feeding and their carcass and meat quality were evaluated. Lambs from T3 had heavier cold carcasses weight (CCW) than those from others treatments (p<0.01). Frenched rack weight (FRW) was higher on T3 and T4 than T1 (p<0.05), however, it not observed differences on boneless leg weight (BLW) among treatments (p>0.05). It was not found any difference (p>0.05) among treatments on meat color parameters, tenderness of the meat aged for 2 and 10 days and intramuscular fat (IMF) content. In regard to fatty acid composition, stearic acid (18:0) content was higher (p<0.01) on T1 and T2 than T3 and T4. Linolenic acid (18:3 n-6) content was higher (p<0.05) on T1 than other treatments, and oleic acid (18:1 cis) content was lower on T1 than T2 and T4 (p<0.05), and similar than T3. Nevertheless, it was not found any difference (p>0.05) on conjugated linoleic acid (CLA) content, polyunsaturated: saturated fatty acids (PUFA: SFA) and omega 6: omega 3 (n6:n3) ratios. In general, the differences among treatments in meat quality were minimal, but differences could be bigger whether fresh forage would be used hay instead and lambs were younger.

Index Terms — heavy lamb, hay, concentrate, meat quality, fatty acid composition

D097

EFFECT OF DIFFERENT MEAT ON ITALIAN “SALAMI” QUALITY

R. Marino*, M. Albenzio, M. Caroprese, A. Della Malva, A. Santillo, and A. Sevi

Department of Production and Innovation in Mediterranean Agriculture and Food System (PrIME) University of Foggia. Via Napoli, 25 - 71100 Foggia (Italy) *Corresponding author (phone: +390881589330; fax: +390881589331; e-mail: [email protected])

Abstract—The effects of different meat on quality of Italian “salami” were investigated. Salami were manufactured using meat from buffalo, Podolian young bulls and donkey, respectively, and compared with traditional salami from pork meat. In particular, nutritional, texture and sensory properties were assessed at the end of ripening time. Different meat caused significant differences in the unsaturation level of fatty acids of salami. Salami manufactured with meat from donkey showed lower (p<0.05) saturated fatty acid and higher (p<0.01) polyunsaturated fatty acids than salami from buffalo meat, beef and pork; the highest fatty acids ω 3 (p<0.01) content were found in donkey and Podolian young bulls salami. In addition salami from donkey meat and podolian beef showed better nutritional indexes than other salami showing lower ω6/ω3 ratio and atherogenic and trombogenic indices. Salami from donkey, buffalo and podolian cattle meat showed higher score for color (p<0.01) and flavour (p<0.01) than traditional salami. Salami manufactured from donkey meat showed higher tenderness than other salami. These results showed that a clear potential exists to produce salami by using alternative meat to the traditional pork

Index Terms — “alternative” meat, nutritional properties, salami, sensorial profile

162 56th International Congress of Meat Science and Technology D098

EFFECT OF DIFFERET DIETARY MAGESIUM SUPPLEMETS O THE QUALITY OF MODIFIED ATMOSPHERE PORK MEAT

Veronica Alonso, Laura Provincial, Mario Gil, Elena Guillen, Luis M. Najes, Jose F. Jimenez, Paula Monge, and Jose A. Beltran*

Department of Animal Production and Food Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain *Corresponding author (phone: +34-976-762738; fax: +34-976-761612; e-mail: [email protected])

Abstract—Forty crossbred (Pietrain x (Landrace x Large White)) female pigs were used to compare the effect of dietary supplementation with different sources of Magnesium (Mg oxide, Mg sulphate, Mg chelate) on pork meat quality during 13 days of storage under modified atmosphere conditions. The pH 24 h p.m. values were significantly higher in Control diet than dietary magnesium supplementation. There was only a slight difference for pH values of chops stored under MA conditions to be higher in Control diet compared to diets supplement with Mg until day 9 of storage. Dietary magnesium supplementation did not influence lightness parameter. Throughout display, L* values followed a similar significantly trend to increase for diets with Mg oxide and Mg sulphate. However, lightness of Mg chelate supplementation increased until day 4 and afterwards it was rather stable. Chops from pigs supplemented with Mg chelate had the lowest drip loss values and Control and Mg oxide the highest from day 7 of storage. However, Mg sulphate had a slight tendency to have intermediate values. The chops of pigs fed diets supplemented with Mg sulphate and Control had higher TBARS values than Mg oxide diet, while Mg chelate had intermediate values by the 9th day. Result suggest that supplementation of swine diets with Mg chelate for five days prior to slaughter may be effective in improving water holding capacity of chops during storage under modified atmosphere conditions.

Index Terms — magnesium, modified atmosphere packaging, pork quality

D099

EFFECT OF ELECTRICAL STIMULATION AND AGE ON MUSCLE STRUCTURE AND MEAT QUALITY OF DROMEDARY CAMEL (CAMELUS DROMEDARIES)

I. T. Kadim*, O. Mahgoub, W. Al-Marzooqi, S. K. Khalaf, and R. S. Al-Maqbaly

Department of Animal & Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, PO Box 34, Al-Khoud 123, Muscat *Corresponding author (e-mail: [email protected])

Abstract—The effect of low voltage electrical stimulation (LVES) on meat quality of the one-humped camel of two age-groups (3 and 10 year) was assessed. Quality of the Longissimus thoracis (LT) was evaluated using shear force, pH, sarcomere lengths, myofibrillar fragmentation index (MFI), expressed juice, cooking loss and L*, a*, b* colour values. The age of the camel and LVES had a significant effect on meat quality. LVES resulted in a significantly (p<0.05) more rapid pH fall in muscles during the first 12 hr after slaughter. Muscles from electrically-stimulated carcasses had significantly (p<0.05) longer sarcomeres, lower shear force value, higher expressed juice and MFI than those from non-stimulated ones. Electrically-stimulated muscles were significantly (p<0.05) lighter in colour than non-stimulated meat based on L* value. Muscles of 3 year old camels had a significantly (p<0.05) lower shear force value, and pH, but longer sarcomere, and higher MFI, expressed juice, and lightness color (L*) than those of the 10 year old camels. These results indicated that age and LVES had a significant effect on camel meat quality characteristics and muscle structure.

Index Terms — meat quality, electrical stimulation, muscle structure, shear force, kinetics of pH decline, age

56th International Congress of Meat Science and Technology 163 D100

EFFECT OF FAST CHILLING TEMPERATURE AND REFRIGERATED STORAGE DURATION ON LAMB QUALITY

P. Monge1*, E. Muela1, C. Sanudo1, M. Barahona1, J. L. Olleta1, M. M. Campo1, I. Medel2, and J. A. Beltran 1

1Department of Animal Production and Food Science, University of Zaragoza, Miguel Servet 177, 50013, Zaragoza, Spain 2Quality Department of Pastores Grupo Cooperativo de Productores de Carne, Carretera Cogullada 65, Mercazaragoza, 50014, Zaragoza, Spain *Corresponding author (phone: +34-976-76-10-00-ext 4148; fax: +34-976-76-15-90; e-mail: [email protected])

Abstract—The effect of fast chilling temperature (FCT) (0ºC or -10ºC) and refrigerated storage duration before splitting (RSD) (8 h or 24 h) on meat quality, was evaluated in 32 lamb carcasses of Rasa Aragonesa breed. FCT was applied for 90 min followed by 8 h or 24 h of storage at 0-2ºC. pH, colour, lipid oxidation and texture were assessed in the muscle Longissimus dorsi displayed during 8 days. The results showed that display had less effect on the instrumental measurements of meat quality than the treatments evaluated, where texture was the main variable affected, being observed the highest C20 and C80 values at -10ºC of FCT and 24 h of RSD. The interaction between the two fixed effects (FCT and RSD) was only significant in texture assessed by Warner- Bratzler test (Max Load).

Index Terms — chilling temperature, instrumental meat quality, lamb, refrigerated carcass

D101

EFFECT OF HIGH LEVELS OF THE DIETARY TALLOW ON THE QUALITY OF CHICKEN CARCASS

H. S. Chae*, E. C. Hong, J. C. Na, H. T. Bang, D. J. Yu, M. J. Kim, H. C. Choi, O. S. Suh, H. K. Kang, and A. Jang

National Livestock Research Institute Rural Development Administration, Suwon 441-706, South Korea *Corresponding author (Phone: +82-41-580-6706; Fax: +82-41-580-6719; e-mail: [email protected])

Abstract—This work was carried to investigate the carcass abnormality’s existence of chicken such as a wound as high level of tallow was added to broiler diets. When the tallow was added as common levels and high energy levels to the broiler diet, at the high treatment, the occurrence ratio of 1+ grade was low, the occurrence ratio of a wound to consider dermatitis was high, and the occurrence ratio of a bruise was a little high. The occurrence of dermatitis of chickens was 32.0% at the high energy treatment and 19.0% at the basal diet treatment and the high energy treatment was high as about 13.0%, the part of bruise to occur in large numbers was the wing as 8.0% at the high energy treatment and as 4.5% at the basal diet treatment.

Index Terms — thawing chicken, freshness, tissue

164 56th International Congress of Meat Science and Technology D102

EFFECT OF PROCESSING METHOD AND HOLDING TIME ON THE PHYSICAL AND SENSORY QUALITY OF COOKED MARINATED CHICKEN

M. Y. Salma1, M. G. O’Sullivan1, J. F. Kerry2, and J. P. Kerry2*

1Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Co. Cork, Ireland 2Echo Ovens Ltd., Unit 4, Limerick Food Centre, Raheen Business Park, Co., Limerick, Ireland *Corresponding author (phone: + 353-490-3798; fax: + 353-21-42-70001; e-mail: [email protected])

Abstract—The effects of different processing methods and marinating holding times on the physical and sensory properties of cooked Chinese-style marinated chicken were investigated. Factors including marinade treatment (CM = coarse + mixing; CMH = coarse + mixing + homogenizing; FM = fine + mixing; FMH = fine + mixing + homogenizing) marinating method (immersion only, injection and immersion, tumbling) and holding time (0, 18 hours) were applied to samples before cooking under simulated commercial conditions. Marinade absorption, cooking loss, maximum force and surface colour (L*, a*, b* values) were measured. Sensory properties including colour, colour penetration, aroma, toughness, flavour acceptability, saltiness, sourness, sweetness, juiciness and overall acceptability were also evaluated using 20 naive assessors. Homogenized marinades, CMH and FMH increased surface CIE a* (redness) and b* (yellowness) values. Conversely, CM had the lowest colour penetration. Employing a tumbling method and an 18 hours holding period was found to be positively correlated with most sensory attributes measured; surface colour, colour penetration, aroma, saltiness and sweetness. The individual effect of tumbling produced a significantly (p<0.05) higher overall acceptability, whereas samples held for 18 hours were least preferred by the assessors due to lower flavour and overall acceptability scores.

Index Terms — homogenization, marinating, tumbling, injection, immersion, holding time

D103

EFFECT OF SEX AND LIVESTOCK PRODUCTION SYSTEM ON FREE AMINO ACIDS CONTENT ON LD MUSCLE FROM “GALICIAN MOUNTAIN” FOALS

J. M. Lorenzo*, L. Purriños, M. C. Garcia-Fontan, R. Bermudez, and D. Franco

1Meat Technology Centre of Galicia, Rúa Galicia Nº4-Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain *Corresponding author (phone: +0034988548277; fax: +0034988548277; e-mail: [email protected])

Abstract—The effects of sex and livestock production system were studied on the content of free amino acids in Longissimus dorsi muscle from “Galician mountain” foals. A total of 33 foals of the “Galician Mountain” crossbreed were used in this study. Sex factor had no significant effect (p>0.05) in content of FAA, whereas livestock production system had significant effect (p<0.05) on content of glycine, taurine and hydroxiproline. Males showed lower values of total FAA than females and in foals from semi extensive system we observed higher values than foals from freedom extensive system. Arginine was the most abundant FAA found in foal meat, followed by taurine, alanine and histidine.

Index Terms — amino acids, foals, livestock production system

56th International Congress of Meat Science and Technology 165 D104

EFFECT OF SUPPLEMENTATION OF RESVERATROL ON BROILER MEAT QUALITY

J. H. Choe, S. H. Kim, H. S. Chae, J. S. Ham, M. H. Oh, S. G. Lee, K. H. Seol, D. H. Kim, D. W. Kim, I. S. Kim, J. E. Park, and A. Jang*

National Institute of Animal Science, Rural Development Administration, Suwon 441-706, South Korea *Corresponding author (phone: +82-31-290-1685; fax: +82-31-290-1697; e-mail: [email protected])

Abstract—The study was performed to investigate the effects of dietary resveratrol on oxidation stability of chicken thigh during cold storage for 5 days. Antibiotics fed group T2 and resveratrol fed groups T5 and T6 showed higher pH value than other groups. Effect of dietary resveratrol on VBN value of chicken thigh meat was not significant. In lipid oxidation of thigh meat, supplementation of vitamine E was strongly conctrolled TBARS values through storage days. Low dose of resveratrol supplementation was more efficient to reduce lipid oxidation than itself and methylated form, respectively. From this result, it was concluded that the 20 ppm of resveratrol supplementation may lower the oxidation susceptibility of chicken thigh during cold storage for 5 days.

Index Terms — resveratrol, chicken thigh, meat quality, antioxidation, VBN, TBARS

D105

EFFECT OF SUPPLEMENTATION OF QUERCETIN ON OXIDATION STABILITY OF CHICKEN THIGH

J. E. Park, S. H. Kim, H. S. Chae, J. S. Ham, M. H. Oh, S. G. Lee, K. H. Seol, D. H. Kim, D. W. Kim, I. S. Kim, J. H. Choe, and A. Jang*

National Institute of Animal Science, Rural Development Administration, Suwon 441-706, South Korea *Corresponding author (phone: +82-31-290-1685; fax: +82-31-290-1697; e-mail: [email protected])

Abstract—This study was performed to investigate the effects of dietary quercetin on oxidation stability of chicken thigh during cold storage for 7 days. Supplementation of 20 ppm quercetin showed higher pH value than other groups through all storage days, while 200 ppm did not increased the values with dose dependently. Also 20 ppm quercetin supplemented group showed less VBN value as much as antibiotics and vitamin E fed groups. Low dose (20 ppm) of quercetin supplementation was more efficient to prevent from lipid oxidation than 200 ppm quercetin and methylated form, respectively. From this result, it was concluded that the 20 ppm of quercetin supplementation may lower the oxidation susceptibility of chicken thigh during cold storage for 7 days.

Index Terms — quercetin, chicken thigh, meat quality, oxidation stability, VBN, TBARS

166 56th International Congress of Meat Science and Technology D106

EFFECT OF THE FEEDING SUPPLEMENTATION WITH CHESTNUT HYDROLYSABLE TANNIN ON THE COLOUR AND OXIDATIVE STABILITY OF RABBIT MEAT

A. Dalle Zotte1*, S. Balzan2, E. Novelli2, P. Bohatir1, Zs. Matics3, and Zs. Szendrő4

1Department of Animal Science, Padova University, Agripolis, 35020 Legnaro (PD), Italy 2Department of Public Health, Comparative Pathology & Veterinary Hygiene, Padova University, Agripolis, 35020 Legnaro (PD), Italy 3MTA-KE Research Group of Animal Breeding and Hygiene. Kaposvár, Hungary 4Department of Pig and Small Animal Breeding. Kaposvár University, Hungary *Corresponding author (phone: +39-049-827-2640; fax: +39-049-827-2669; e-mail: [email protected])

Abstract—The aim of the study was to evaluate the effect of feeding growing rabbits with pelleted diets medicated-free, or medicated with coccidiostat, or with 3 different chestnut hydrolysable tannin levels, on the oxidative stability of the rabbit meat. From the age of 18 days the rabbits were fed pellets supplemented with coccidiostat (Cc), or with tannin (400 g/100 kg: T400). At weaning (35 d of age) within both groups 5 sub-groups were formed: medicated-free (Co), and supplemented pellet containing coccidiost (Cc), or different levels of chestnut tannin (T200, T400, and T600). Rabbits were slaughtered at 11 weeks of age and Biceps femoris muscle was analysed for meat colour, hindleg meat for haem iron concentration, whereas Longissimus dorsi (LD) muscle was dissected and used for fatty acid (FA) profile, TBARS value and conjugated dienes determination. The tannin-supplemented diet T400 fed before weaning seemed to be more effective than the 3 tannin levels administered during fattening period on FA profile change in the LD muscle. T400 diet fed before weaning increased SFA and MUFA (p<0.01) and decreased PUFA (p<0.05), decreasing the n-6/n-3 ratio (p<0.01), however. During fattening, only T600 diet showed significant difference (p<0.05) compared to Cc diet on FA profile, leading to higher SFA and MUFA contents. Meat colour, TBARS value and conjugated dienes were not affected by the tannin supplementation and it can be concluded that dietary chestnut hydrolysable tannins didn’t improve the colour and oxidative stability of the rabhit meat.

Index Terms — chestnut hydrolysable tannin, feed, meat, rabbit

D107

EFFECT OF THE FINISHING DIET ON THE FATTY ACID PROFILES IN ADIPOSE TISSUES OF THE CELTA PIG BREED

R. Domínguez1, J. M. Lorenzo2*, B. D. Castiñeiras3, S. Martínez1, I. Franco1, and J. Carballo1

1Food Technology Area, Faculty of Sciences, University of Vigo. 32004 Ourense, Spain 2Meat Technology Center, 32900 San Ciprián de Viñas, Ourense, Spain 3INORDE, Diputación Provincial de Ourense, Progreso 28, 32005 Ourense, Spain *Corresponding author (phone: +34-988387055; fax: +34-988387000; e-mail: [email protected])

Abstract—The effect of the finishing diet on the fatty acid profile in different adipose tissues of the Celta pigs (an autochthonous breed from NW of Spain) was studied. Twenty four pigs were separated in two different groups according to the type of feeding during the finish-fattening period (three months): (1) fed during all their life (16 months) with commercial compound feed and (2) fed with commercial compound feed the first 12 months, with a mixed (commercial compound feed/chestnuts) diet the 13th month, and receiving only a chestnuts diet in the last three months before slaughtering. Fatty acid composition in the subcutaneous fat (rump, dorsal, ventral and covering the Biceps femoris muscle) and in the perirenal fat was analysed. The perirenal fat showed significant higher values of saturated fatty acids than the subcutaneous fat. Oleic acid showed the largest difference among the five locations. The contents of polyunsaturated fatty acids were similar in all locations and no significant differences were observed linked to the location of the fat in the carcass. The feeding with chestnuts significantly affected the fatty acid content in perirenal and subcutaneous dorsal fat, above all the contents of linolenic, γ- linolenic, and cis 11, 14 eicosadienoic acids. The linolenic acid content was affected by the diet in all the fat locations.

Index Terms — Celta pig breed, finishing diet, chestnuts, fatty acid profile, subcutaneous fat, perirenal fat

56th International Congress of Meat Science and Technology 167 D108

EFFECT OF TMR USING WHOLE CROP RICE SILAGE ON CARCASS QUANTITY AND QUALITY OF KOREAN NATIVE CATTLE

J. G. Kim1, H. S. Park1, S. Seo1, S. H. Yoon1, M. J. Kim2, and Y. C. Lim1

1Grassland and Forages Division, National Institute of Animal Science, RDA, Cheonan 303-801, South Korea 2Hanwoo Experimental Station, National Institute of Animal Science, RDA, Pyeongchang 232-950, South Korea *Corresponding author (phone: +82-41-580-6773; fax: +82-41-580-6769; e-mail: [email protected])

Abstract—The use of paddy field for feed production has become an important issue in Korea. Above 0.8 million tons of forage was imported and 0.25 million ha of paddy field will not be cultivated for grain rice in 2014. Forteen Hanwoo steer were used in a completely randomized design experiment to investigate the effect of TMR feeding using whole crop rice silage on the carcass quantity and quality of Korean native cattle. Initial body weights of each group were 284 kg and final weights of control and WCR-TMR (whole crop rice TMR) group at 29 months of age were 631 and 647 kg. Average daily gain (ADG) of WCR-TMR group was higher than control by 22 months. But retarded gain was observed in WCR-TMR group at later fattening period. Carcass quality of Hanwoo was improved by feeding WCR-TMR. Back fat thickness was decreased and marbling score was higher by 7.1. The appearance of 1st quality grade of WCR-TMR was 100%. WCR-TMR had no significant difference on rib eye area, meat color, firmness, maturity, and meat yield index. Therefore, using whole crop rice for feed will be recommendable as improving carcass quality in Korean native cattle and making an alternative idea for resolving the over-stock of grain rice in Korea.

Index Terms — whole crop rice silage, Korean native cattle (Hanwoo), carcass quality

D109

EFFECTS OF ADDING DIETARY FIBERS AND STEVIOSIDE ON THE QUALITY OF SAUSAGES AND THE BLOOD PROPERTIES OF RATS

C. H. Kim, S. M. Hong, and J. O. Kang*

Department of Animal Resources and Science, Dankook University, Dongnam-Gu, 29 Anseodong, Cheonan 330-714, South Korea *Corresponding Author (phone: +82-41-550-3653; fax: +82-41-550-3653; e-mail: [email protected])

Astract—This study was carried out to investigate the quality of sausages utilizing water-soluble dietary fibers such as Fibersol-2 and non-carbohydrate sweeteners such as stevioside and the properties of the blood of the rats that were served them. While no significant differences were confirmed between the control group and the treatment group in terms of physical and chemical properties, the a* values tended to rise as Fibersol-2 increases by 1-3%, the TBA value tended to fall, thus showing an anti-oxidant effect in action. Examinations of blood properties indicated that blood glucose, neutral fats and cholesterol tended to fall.

Index Terms — blood glucose, non-carbohydrate sweetner, water soluble dietary fiber

168 56th International Congress of Meat Science and Technology D110

EFFECTS OF AMMONIUM HYDROXIDE AND SALT ON MYOGLOBIN REDOX STABILITY AND LIPID OXIDATION IN GROUND BUFFALO MEAT

Naveena B. Maheswarappa*, M. Muthukumar, Arup R. Sen, S. Vaithiyanathan, Y. Babji, and N. Kondaiah

National Research Centre on Meat, Chengicherla, Hyderabad, 500039, India *Corresponding author (phone: +91-40-27204258; fax: +91-40-27201672; e-mail: [email protected])

Abstract—The objectives of this study was to evaluate the effects of ammonium hydroxide (AH) and sodium chloride on the quality of raw ground buffalo meat patties under aerobic packaging condition. Ground buffalo meat was treated with distilled water (control), 0.5% v/w AH, 1.0% v/w AH, 2.0% v/w AH and 1.0% w/w sodium chloride was added for all the samples. Patties (100 g) were prepared and packed under aerobic conditions and analyzed for different quality characteristics during storage at 4ºC. Treatment with AH increased (p<0.05) the pH, water holding capacity (WHC), Hunterlab a* (redness) and chroma values of raw ground buffalo meat patties during storage relative to their controls. Ammonium hydroxide inhibited (p<0.05) metmyoglobin formation compared to control in raw buffalo meat samples. There was a significant (p<0.05) reduction in thiobarbituric acid reactive substances (TBARS) values in AH treated samples compared to control throughout storage. These results indicate the potential antioxidant and color stabilizing effects of AH in raw ground buffalo meat patties.

Index Terms — ammonium hydroxide, buffalo meat, color, lipid oxidation

D111

EFFECTS OF BYPASS VITAMIN C SUPPLMENT ON BEEF QUALITY IMPROVEMENT IN HANWOO STEERS

Sun Sik Jang*, Hyeong Cheol Kim, Eung Gi kwon, Byung Ki Park, Sang Min Lee, Tae Il Kim, Byoung Soo Jeon, Meing Joong Kim, Young Moo Cho, and Seong Koo Hong

National Institute of Animal Science, RDA, Pyeongchang, Gangwon 232-952, South Korea *Corresponding author (phone: +82-33-330-0615; fax: +82-33-330-0660; e-mail: [email protected])

Abstract—This experiment is carried out to study the effects of a bypassed vitamin C supplement and appropriate supplement type in Hanwoo steers. The 50 Hanwoo steers were allotted to study a appropriate period and dosage. Experimental animals were grouped 5 allotment, control as non-supplement, T1 as fed vitamin C 40 ㎎ per BW 1 ㎏ per head daily from 13 to 29 months of age, T2 as fed vitamin C 80 ㎎ per BW 1 ㎏ per head daily from 13 to 29 months of age, T3 as fed vitamin C 40 ㎎ per BW 1 ㎏ per head daily from 16 to 29 months of age, and T4 as fed vitamin C 80 ㎎ per BW 1 ㎏ per head daily from 16 to 29 months of age. The BW of experimental animals were 374.1～385.4 ㎏ at initial, and the final BW were 651.1, 683.3 ㎏ in T3,4 heavier than, Control and T1. The marbling score was 5.6, 6.3 of T2, T4 individually in vitamin C 80 ㎎ fed groups. However a feeding cost was more expensive as 760 thousand won.

Index Terms — Hanwoo steers, Vitamin C, quality beef, texture grade

56th International Congress of Meat Science and Technology 169 D112

EFFECTS OF CHELATING AGENTS ON LIPID OXIDATION, pH, AND COLOR CHANGE IN REDUCED SODIUM AND LOW-FAT PORK PATTIES

Jen-Hua Cheng1*, Shu-Tai Wang2, and Herbert Wood Ockerman3

1Department of Food Science, China University of Science and Technology, Taipei, Taiwan 2Department of Hospitality Management, Tunghai University, Taichung, Taiwan 3Department of Animal Sciences, The Ohio State University, Columbus, Ohio, USA *Corresponding author (phone: 8864-24633812; fax: 8864-23506053; e-mail: [email protected])

Abstract—Chelating agents can be used to tie up metals during the initiation of autooxidation. The purpose of this study was to evaluate the effectiveness of adding chelating agents to inhibit lipid oxidation and color change in precooked pork patties. The reduced sodium and low fat patties were used because of health concern by consumers. Sodium tripolyphosphate and EDTA did not increase cooking yield compared to the control that had no added chelating agents. The pork patties with 0.5% sodium tripolyphosphate had significantly higher pH values than samples with 500 ppm EDTA; however, the pH values of pork patties with chelating agents were the same as the control. The pork patties with EDTA had a significantly highest Hunter b value compared to the other samples. The Hunter L values of precooked pork patties were significantly higher at day 7 when compared to that at day 0. The redness of precooked pork patties decreased during refrigerated storage, except for the sample with 0.5% sodium tripolyphosphate. There was a significant interaction between treatment and storage time for TBA values. At day 0, samples with 500 ppm EDTA and with sodium tripolyphosphate (0.5%) had a significantly lower TBA values than the control; however, the TBA values of samples with chelating agents were at the same levels. At day 7, the control without any chelating agents had a significantly higher TBA value than pork with sodium tripolyphosphate and EDTA. During refrigerated storage, TBA values of samples with chelating agents maintained lipid oxidation up to 7 days. TBA values were significantly decreased by chelating agents in precooked pork patties. According to these results, addition of chelating agents did solve the problems of lipid oxidation and color evaluation in reduced sodium and low-fat precooked pork samples.

Index Terms — chelating agents, lipid oxidation, color change, pork patties

170 56th International Congress of Meat Science and Technology D113

EFFECTS OF COMMERCIAL MATERNAL LINES ON MEAT QUALITY CHARACTERISTICS AND FATTY ACID COMPOSITION OF PORCINE LONGISSIMUS MUSCLE

J. S. Choi1*, S. H. Park1, D. S. Jung1, M. G. Bae2, J. O. Jeong2, K. S. Kim1, and Y. I. Choi1

1Department of Animal Science, Chungbuk National University, Cheongju 361-763, South Korea 2Dodram Swine Service Corporation, Ichon 467-861, South Korea

Abstract—This study was conducted to understand that how commercial maternal lines are affecting pork quality by comparing of meat quality traits and fatty acid composition in progeny. Four commercial maternal lines were crossed with same Duroc line pigs, produced 240 animals, and at market weight they were conventionally slaughtered and then chilled overnight. Longissimus muscles were removed for the meat quality traits and fatty acid composition. In moisture, T1 and T3 had higher values than T2 and T4 (p<0.05). In protein, no significant differences were detected for all groups. In fat, T2 and T4 had higher values than T1 and T3 (p<0.05). In ash, T4 had higher value than the others (p<0.05). However, chemical composition of porcine longissimus muscle was not very different among groups of commercial maternal line. In pH, T4 had higher value than the others (p<0.05). In water holding capacity, T2 and T3 had higher values than T1 and T4 (p<0.05). In drip loss, T2 and T3 had higher values than T1 and T4 (p<0.05). In cooking loss, T2 had higher value than T4 (p<0.05). In shear force, T1 and T4 had higher values than T2 and T3 (p<0.05). In the Hunter color, significant maternal line differences were observed among maternal lines. T2 had higher L* value than the others (p<0.05). In a* value, T1 had higher value than the others (p<0.05). In b* value, T2 had higher value than the others (p<0.05). T4 was judged to superior meat quality characteristics for pH, drip loss and cooking loss. In the subjective evaluation, marbling of T4 had higher score than the others (p<0.05). In texture, T1 and T4 had higher scores than T2 and T3 (p<0.05). In color, T2 had lower score than the others (p<0.05). In total acceptability, T1 had higher score than T3 (p<0.05). In the storage characteristics during 14day cooler storage, as 2-thiobarbituric acid and volatile basic nitrogen values were within the safe range, commercial maternal lines did not show any effect on storage characteristics. In the fatty acid composition, palmitic acid(C16:0) and stearic acid (C18:0) were main saturated fatty acids in pigs of Duroc crossed commercial maternal lines. In palmitic acid (C16:0) and stearic acid (C18:0), T4 had higher values than the others (p<0.05). Oleic acid (C18:1) and linoleic acid (C18:2) were main unsaturated fatty acids. In oleic acid, T4 had higher value than the others (p<0.05). In linoleic acid, T4 had lower value than the others (p<0.05). In ratio of total unsaturated fatty acid and saturated fatty acid, T4 had lower value than the others (p<0.05).

Index Terms — commercial maternal lines, pork qualty, fatty acid composition

D114

EFFECTS OF LOW-LEVEL OF ELECTRON BEAM IRRADIATION ON THE CHARACTERISTICS OF PORK FERMENTED SAUSAGE DURING STORAGE

Suk-Nam Kang1, Mi-Ra Yang1, Tae-Hwa Goo1, Hyeong-Chan Kim1, Seul-Ki Yu1, Gun-Ryoung No1, Tae- Wan Kim1, Cheorun Jo2, and Il-Suk Kim1*

1Department of Animal Resources Technology, Lab. of Meat Technology and Marketing, Jinju National University, Jinju 660-758, Republic of Korea 2Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea *Corresponding author (phone: +82-55-751-3512; fax: +82-55-751-3280; e-mail: [email protected])

Abstract—The effect of low levels of electron beam (EB)-irradiation (1, 2, and 4 kGy) on the quality of vacuum package pork fermented sausage during storage at 4 °C was evaluated (1st, 30th, 60th and 90th days). Significant differences were observed in the values of pH, meat color (CIE L*, a*, b, c*, and hue), microbial viability (Total plate counts and lactic acid bacteria), TBARS, and VBN within the samples of fermented sausage treated with EB-irradiation during storage.

Index Terms — fermented sausage, electron beam irradiation, storage, color, microbial, TBARS

56th International Congress of Meat Science and Technology 171 D115

EFFECTS OF DIETARY OF FERMENTED FLAMMULINA VELUTIPES BY-PRODUCT SUPPLEMENTERS ON PORK CHARACTERISTICS IN GROWING-FATTENING BERKSHIRE PIGS

Y. M. SONG1, J. M. YANG1, J. H. HA1, H. Y. KIM1, S. D. LEE2, and G. M. CHU3*

1Department of Animal Resources Technology, Jinju National University, 150 Chilamdong, Jinju 660-758, South Korea 2Swine Research Division, National Institute of Animal Science, Cheonan 330-801, South Korea 3Swine Science & Technology Center, Jinju National University, 150 Chilamdong, Jinju 660-758, South Korea *Corresponding author (phone: +82-55-751-3588; fax: +82-55-751-3280; e-mail: [email protected])

Abstract—The objective of the present study was to investigative the effect of dietary of flammulina velutipes by- product on the pork characteristics in growing-fattening Berkshire pigs. The fermented flammulina velutipes by- product was mixed with rice bran and supplemental 0.1% probiotics. Two-hundred twenty five heads Berkshires were divided 5 groups and 3 replications (15 heads per a pens). The pigs fed experimental diet from 50 to 112 kg of body weight. The pigs in control group were fed basal diet and the pigs in treatments groups were 10% (T1), 30% (T2), 50% (T3) and 70% (T4) fermented diet substituted control diet. The live body weight and carcass weight were significantly (P<0.05) higher in the control group than in the treatment groups. On the other hand, the backfat thinkness and ration of high grade were not differed between control group and treatment groups. The proximately analysis in longissimus dorsi did not affects by dietary types. Shear force in fresh meat and fresh fat were significantly (p<0.05) lower in the treatment groups than in the control group. Cooking loss was significantly (p<0.05) lower in the T2, T3 and T4 groups than in the control and T1 groups. The CIE L* in meat surface (lightless) was significantly (p<0.05) higher in the treatment groups than in the control group and CIE a* in meat surface was significantly (p<0.05) decreased in the treatment groups compared with control group. Therefore, although dietary of fermented flammulina velutipes by-products decreased carcass weight, it was changed the meat quality characteristics.

Index Terms — fermented diet, flammulina velutipes by-product, pork quality, pig

D116

EFFECTS OF DIETARY RADISH GREEN AND SPINACH ON COLOR, LIPID OXIDATION AND LUTEIN ACCUMULATION IN BROILER TISSUE

G. H. Kang*, S. H. Kim, J. H. Kim, H. K. Kang, D. W. Kim, S. H. Cho, P. N. Seong, S. G. Jeong, B. Y. Park, and D. H. Kim

National Institute of Animal Science, Rural Development Administration, Suwon 441-706, South Korea *Corresponding author (phone: +82-31-290-1684; fax: +82-31-290-1697; e-mail: [email protected])

Abstract—This experiment was conducted to investigate the effects of dietary additive supplementation with lutein containing materials on the color, lipid oxidation and lutein accumulation in broiler tissue. To accomplish this, broilers were subjected to one of the following treatments: C, basal diet (BD); T1, BD + 2.223% spinach extraction with fermentation ethanol; T2, BD + 2% radish green powder; T3, BD + 0.61% spinach powder; T4, BD + 1.83% spinach powder. The weight gain, feed intake and feed conversion did not differ significantly among treatments. The skin of T2 and T4 showed significantly (p<0.05) higher CIE b* values when compared to the other treatments. Evaluation of the color of the chicken breast meat revealed that the CIE L* value of the control was significantly (p<0.05) higher than that of the other treatments, whereas T4 had a significantly (p<0.05) higher CIE b* value than the other treatments. The TBARS value was lower in T1 than in the other treatments. The results of HPLC analysis revealed that the lutein peak was present only in the liver tissue of T4 and abdominal fat and muscle were not detected in any treatments. Therefore, these results suggest that supplementation of the diet with the lutein compound effectively improved lipid oxidation during storage of chicken meat

Index Terms — chicken meat, meat color, lipid oxidation, lutein

172 56th International Congress of Meat Science and Technology D117

EFFECTS OF ELECTRICAL STIMULATION ON TOTAL CALPAIN ACTIVITY AND QUALITY CHARACTERISTICS OF IRANIAN FAT-TAILED SHEEP CARCASSES

M. Abbasvali¹*, S. S. Shekarforoush¹, and M. Aminlari²

¹Department of Food Hygiene and public health, School of Veterinary Medicine, Shiraz University, Shiraz 71345-1731, Iran ²Department of Biochemistry, School of Veterinary Medicine, Shiraz University, Shiraz 71345-1731, Iran *Corresponding author (phone: +98-711-2286950; fax: +98-711-2286940; e-mail: [email protected])

Abstract—Electrical stimulation (ES) has been reported to improve meat quality. In this study, the combination effects of electrical stimulation with different voltage/duration and early postmortem (PM) rigor temperature (4°C and 25°C until 4 h PM) on PM changes and meat quality of 24 male Iranian fat-tailed sheep carcasses were evaluated, including adenosine triphosphate (ATP) content, total calpain activity, water holding capacity (WHC) and muscle color of longissimus dorsi (LD) muscle. Each carcass was subjected to one of the eight treatments. In two experimental groups (T1 and T2) no stimulation were subjected (controls) and early PM temperature conditioning 4°C and 25°C until 4 h PM, were respectively used. Furthermore, six groups (T3, T4, T5, T6, T7 and T8) were stimulated five minutes after bleeding with different voltages (100 and 150 V), duration (30 and 60 sec) and fixed frequency (50 Hz), and rigor temperature (4°C and 25°C until 4 h PM). Each carcass was compared to its corresponding non-ES control group. ATP content was measured at 1, 3, 6, 12 and 24 h PM. Total calpain activity was determined at 1, 3 and 6 h PM. Also, on 1, 2, 3, 7 and 14 days PM samples were taken from the LD muscle of each carcass and used for analyses of WHC and muscle color. The results showed significant reduction in ATP content (p<0.05). There was a significantly (p<0.05) gradually decline in total calpain activity after 6 h PM. Muscles from ES carcasses had significantly (p<0.05) lower WHC than those from non stimulated ones. No significant difference found for the mean muscle color values from all treatments (p<0.05) and color values (L*, a*, b*) were not affected by ES. The results of this experiment indicated that electrical stimulation with higher voltage/duration (150 v/60 sec) and early rigor temperature at 25°C until 4 h PM was more effective on acceleration of ATP depletion, early activation of calpain system and reduction of total calpain activity later on, than other treatments, Also showed lowest WHC. Electrical stimulation had no influence on meat color in any treatments.

Index Terms — electrical stimulation, fat-tailed sheep, meat color, total calpain activity

D118

EFFECTS OF FATTENING PERIOD ON GROWTH PERFORMANCE, CARCASS CHARACTERISTICS AND MEAT PROPERTIES OF HANWOO COWS

Eung Gi Kwon*, Byung Ki Park, Sang Min Lee, Hyeong Cheol Kim, Sun Sik Chang, Tae Il Kim, Byoung Soo Jeon, Meing Joong Kim, Young Moo Cho, Hak Jae Chung, Soo Hyun Cho, Seok Ki Im, and Seong Koo Hong

National Institute of Animal Science, RDA, Pyeongchang, Gangwon 232-952, South Korea *Corresponding author (phone: +82-33-330-0612; fax: +82-33-330-0660; e-mail: [email protected])

Abstract—This study was conducted to investigate the effects of different fattening period (6 or 8 months) on feed consumption, body weight gain, carcass characteristics and meat properties with 27 Korean native Hanwoo cows. Average daily gain, dry matter intake and feed conversion ratio were similar between 6 mo and 8 mo. Back fat thickness and marbling scores measured by the ultra-sound scanning were not significantly different between treatments. Carcass weight, back fat thickness, rib eye areas were not influenced by fattening period, while incidence rate of A grade was higher for 8 mo than 6 mo of feeding period. Marbling score, meat color, fat color, texture and maturity were similar between treatments. The appearances of desirable high quality grade (1++, 1+ and 1) were higher for cows with 8 mo than 6 mo of feeding period. The moisture, protein, fat and collagen contents of loinmuscle were not influenced by two fattening period in this study. There were not significantly different in meat color (CIE L*, a* and b* values) properties. Thus, the incidence rate of desirable high quality grade was affected by fattening period which had no positive effects on growth performance, carcass characteristics and meat properties.

Index Terms — Hanwoo cows, fattening period, growth performance, quality grade

56th International Congress of Meat Science and Technology 173 D119

EFFECTS OF F-VALUES ON THE QUALITY AND SHELF-LIFE OF SAMGYETANG PACKED IN A MULTILAYER PLASTIC TRAY DURING STORAGE AT 25 °C

Jin Hwan Lee, Dong Hyeon Jang, Ji Hoon Lim, and Keun Taik Lee*

Gangneung-Wonju National University, 123 Jibyun-dong, Gangneung 210-702, Korea *Corresponding author (phone: +82-33-640-2333; fax: +82-33-647-4559; e-mail: [email protected])

Abstract—The effects of F-value level (4.0 and 7.0) on the quality of Samgyetang soup packed in a multilayer plastic tray were investigated during storage at 25°C for 6 months. Over the storage period, pH and springiness values of samples were reduced, while TBARs, VBN, carbonyl contents, viscosity and hardness values increased. Samples treated with an F-value of 4.0 showed generally better quality characteristics than those with an F-value of 7.0 during storage. The sensory scores showed that retorted Samgyetang soups treated under F values both of 4.0 and 7.0 could maintain marketable quality for a minimum of 6 months.

Index Terms — quality, shelf-life, Samgyetang, F-value, tray

D120

EFFECTS OF INCREASING LYSINE LEVELS ON CARCASS COMPOSITION, CUTTING YIELDS, AND FURTHER PROCESSED PRODUCT CHARACTERISTICS OF IMMUNOLOGICALLY CASTRATED MALE PIGS

D. D. Boler1, L. W. Kutzler1, D. M. Meeuwse2, V. L. King2 F. K. McKeith1, and J. Killefer1*

1Department of Animal Sciences, University of Illinois, Urbana, IL 61801 2Pfizer Animal Health, Veterinary Medicine Research & Development, Kalamazoo, MI 49009 *Corresponding author (phone: +(217)-333-8482; fax: +(217)-244-5142; email: [email protected])

Abstract—The objective of this study was to determine if increasing dietary lysine levels of immunologically castrated male pigs will increase carcass lean and cutting yields without negatively affecting further processed product characteristics. Approximately 1200 male pigs (physical castrates, immunologically castrated males (IC), and entire males) were assigned to 1 of 4 diet programs with increasing lysine levels: physical castrate - low lysine (0.7% in the late finishing diet), IC - low lysine (0.7%), IC - low/medium lysine (0.8%), IC - high/medium lysine (0.9%), IC - high lysine (1.0%), and entire - high lysine (1.0%). At 5 weeks post-second injection of an anti-gonadotropin releasing factor (GnRF) vaccine (Improvac; Pfizer Animal Health), the two pigs in each pen closest to the median pig weight (n=96) were selected and humanely slaughtered. Right sides of the carcass were dissected into soft tissue to determine percent fat free lean. Left sides were fabricated into primal pieces. Each primal piece was weighed and further fabricated into respective subprimal pieces. Further processed ham and bacon were made from the left sides of the carcasses. Immunological castration did not affect (p>0.05) pork quality characteristics. IC males had a higher (p>0.05) percent fat-free lean than physical castrates but were lower (p>0.05) than entire males. High lysine and high/medium lysine level IC males had higher (p>0.05) lean cutting yields and carcass cutting yields than physical castrates. Lean cutting yield and carcass cutting yields appeared to increase as dietary lysine was increased among IC males. There were no differences (p>0.05in cooked yield of further processed hams or bacon between physical castrates and IC males. Fresh bellies from IC males were thinner and had narrower flop distances (p>0.05) than physical castrates but were thicker and had wider flop distances (p>0.05) than entire males. Overall, immunological castration improved carcass cutability, increased percent fat free lean, and had no effect on further processed products when compared to physical castrates.

Index Terms — cutting yield, fat-free lean, further processed products, improvac, lysine

174 56th International Congress of Meat Science and Technology D121

EFFECTS OF LONG AGEING ON MEAT SHELF LIFE OF ARGENTINA INDOOR AND OUTDOOR PIGS

Alejandra B. Picallo1*, Maria E. Cossu1, Lorenzo Basso1,2, Sonia Moisa1, Ana M. Pereyra1, Beatriz Coste1, and Veronica Rocha1

1Department of Animal Production, Faculty of Agronomy, Buenos Aires University, Av. San Martin 4453, (1417) Bs. As., Argentina 2Ministry of Agriculture, Livestock and Fisheries of Argentina *Corresponding author (phone: +54-11-45248245; e-mail: [email protected])

Abstract—The objective of the present study was to determine the influence of a long storage time on the physicchemical, nutritive and sensorial qualitative properties of pork according to the breed model. Fifty eight animals were randomly distributed in 3 treatments: O+P: pigs in outdoor conditions on pasture; O: outdoor without implanted pasture; I:indoor conditions. After slaughter (112 kg), samples of Longissimus muscle were obtained from 36 pigs. Chilled slices without bone, with or without vacuum packed (Multivax) were analyzed fresh (1 day at 4°C±1; 18 pigs) and after 9 month of storage (9M, Freezer -21ºC±1; 18 pigs). In each time (1d or 9M after thawing) the meat was evaluated at 0, 3 and 9 days of store in commercial refrigerator at 4°C±1. It was determined: intramuscular fatty acids (gas chromatography), lipid oxidation (Tbar’sindex), color (CIELABSystem), pH and toughness (WB shear force). Samples were also analyzed by an analytical panel of 8 trained assessors for overall color, brightness, odor and flavor. Statistical analysis was performed using the ProcMixed ofSAS(2004) for repeated measurements. Conservation influenced only the meat toughness, higher in the 9M storaged meat. Conservation of the meat showed interaction with the aging time (D), breed system (BS) and packing (P). Conservation of frozen meat during 9 months significantly influenced the content of linoleic acid, linolenic acid, omega-3 fatty acids, polyunsaturated fatty acid percentage and trombogenic index, that diminished with the time of conservation probably due to the saturation of the double bonds and the fragmentation of carbon chains. The long storage significantly decreases the ´pig’ odor and ’pig’ flavor and increased rancid odor but values are negligible (less than one in a one-to-ten scale). The conservation of frozen meat for nine months is significantly influenced by the physic-chemical, nutritional and sensory features of pork, but all samples were suitable for sensory consumption.

Index Terms — ageing, meat quality, indoor, outdoor, pig

D122

EFFECTS OF SLAUGHTER AGE ON QUALITY PARAMETERS OF HANWOO LONGISSIMUS MUSCLE

Maria Cynthia Oliveros1, Kyoung Mi Park1, Hoa Van Ba1, In-Kyung Cho2, Dashmaa Dashdorj2, Touseef Amna1, and Inho Hwang1*

1Department of Animal Resources and Biotechnology, Chonbuk National University, 664-14 Duckjin-dong 1-Ga, Duckjin-Gu Jeonju, Jeonbuk 561-756, South Korea 2Department of Food and Nutrition Nambu University, Gwangju, Korea *Corresponding author (e-mail: [email protected])

Abstract—Present study was designed to investigate the effects of slaughter age on objective meat qualities of longissimus dorsi muscle of Hanwoo. A total of 20 steers at 28 (1+ quality grade) or 32 (1, 1+, 1++ quality grade) months were slaughtered. Samples were chiller aged 0 or 7 days. Significant differences (p<0.05) were found between quality grades for cooking loss, crude fat, WBSF, and moisture. Quality grade 1 ++ had lower cooking loss, WBSF and moisture values and highest crude fat level. Slaughter age and quality grade both did not influence pH, SFA, MUFA and PUFA (p>0.05). Chiller ageing for 7 days significantly (p<0.05) increased tenderness score, higher juiciness, flavor and overall likeness scores. Our preliminary analysis indicated that quality grade positively influence objective meat quality while slaughter age had a limited effect.

Index Terms — slaughter age, longissimus dorsi, beef quality

56th International Congress of Meat Science and Technology 175 D123

EFFECTS OF SALT LEVEL AND DRYING TIME ON QUALITY OF DRY-CURED HAM: PART 1. PROXIMATE COMPOSITIONS AND CHEMICAL PARAMETERS OF DRY- CURED HAM

P. N. Seong*, S. H. Cho, J. H. Kim, G. H. Kang, D. W. Kang, S. G. Jeong, B. Y. Park, and D. H. Kim

Animal Products Research and Development Division, National Institute of Animal Science, 77 Chuksan-gil, Kwonsun-Gu, Suwon 441-706, South Korea *Corresponding author (phone: +82-31-290-1699; fax: +82-31-290-1697; e-mail: [email protected])

Abstract—The aim of this work was to analyze the effects of salt level and drying time on proximate compositions and chemical parameters of dry-cured ham. In this study, three treatments were prepared: High salt group (HS), 18 hams were salted with 70 g/kg salt (w/w): Middle salt group (MS), 18 hams were salted with 50 g/kg salt: Low salt group (LS), 18 hams were salted with 30 g/kg salt. Three conditions of drying time were applied such as 180 d, 270 d, 360 d. Moisture contents were significantly (p<0.05) decreased, whereas fat contents were significantly (p<0.05) increased in all treatment groups as drying period increased. With the increase of drying period, protein contents of LS group were significantly (p<0.05) increased. pH values of LS group dried for 270 days and 360 days were higher than those of MS and HS groups (p<0.05). For overall drying time, water activity values of LS group was significantly (p<0.05) higher than those of MS and HS groups. With increase of drying time, water activity was significantly (p<0.05) decreased in three treatment groups. Salt contents of HS group were higher than those of MS and LS groups regardless of drying time (p<0.05). Also, NaNO2 contents of HS group were higher than those of LS group in three drying time condition (p<0.05). As drying time increased, calorie contents of all treatment groups were significantly increased (p<0.05).

Index Terms — chemical parameters, dry cured ham, proximate compositions, salt

D124

EFFECTS OF RICE STRAW SILAGE WITH MICROBIAL ADDITIVES ON GROWTH PERFORMANCE AND CARCASS CHARACTERISTICS OF HANWOO STEERS

Sang Min Lee1, Ji Un Ok1, Chang-Hyun Kim2, Eung Gi Kwon1, Byung Ki Park.1, Tae Il Kim1, Hyeong Cheol Kim1, Sun Sik Jang1, Byung Su Jeon1, Maeng Jung Kim1, Sung Ku Hong1, and Sung Sill Lee3*

1 National Institute of Animal Science, RDA, Pyeongchang 232-952, South Korea 2School of Animal Life and Environment Science, Hankyong National University, 167 Jungang-Ro, Anseong 456-749, South Korea 3Department of Animal Bioscience, Gyeongsang National University, 900 Gazwa-dong, Jinju 660-701, South Korea *Corresponding author (phone: +82-55-751-5411; fax: +82-55-751-5410; e-mail: [email protected])

Abstract—This experiment was conducted to determine the effect of rice straw silage treated microbial additives on growth performance and carcass characteristics of Hanwoo steers. Twenty four Hanwoo steers were randomly allocated to two groups, fed rice straw (control) and rice straw silage with microbial additives (treatment). In the result, there was a tendency to improve ADG by rice straw silage treated microbial additives group (0.78 kg/d) rather than rice straw group (0.86 kg/d). Also, feed intake of Hanwoo steers was higher treatment group (9.52 kg/d) more than control group (8.98 kg/d), but was not significantly different. In carcass characteristics, Fasting weights were 769.2 kg and 750.0 kg for treatment and control, there was no significant difference between two groups. Dressing percentage was a tendency to improve treatment group, but was not significantly different. Quantity grade (A:B:C) was resulted 8:3:1 and 6:5:1 for treatment and control groups, respectively. The result of quality Grade (1++:1+:1:2:3) was showed higher treatment (1:1:5:6:0) group more than control (0:1:6:4:1) group in Hanwoo steers. In conclusion, the result of this experiment was shown insignificant difference from growth performance and carcass characteristics of Hanwoo steers, but there was a tendency to improve by rice straw silage with microbial additives.

Index Terms — carcass trais, growth performance, Hanwoo steers, microbial additive

176 56th International Congress of Meat Science and Technology D125

EFFECTS OF SALT LEVEL AND DRYING TIME ON QUALITY OF DRY-CURED HAM: PART 2. COLOR, FATTY ACID COMPOSITIONS AND SENSORY PROPERTIES OF DRY-CURED HAM

B. K. Kim, S. H. Cho, J. H. Kim, G. H. Kang, D. W. Kang, S. G. Jeong, B. Y. Park, D. H. Kim, and P. N. Seong*

Animal Products Research and Development Division, National Institute of Animal Science, 77 Chuksan-gil, Kwonsun-Gu, Suwon 441-706, South Korea *Corresponding author (phone: +82-31-290-1699; fax: +82-31-290-1697; e-mail: [email protected])

Abstract—The aim of this work was to analyze the effects of salt level and drying time on color, fatty acid compositions and sensory properties of dry-cured ham. In this study, three treatments were prepared with 54 hams: High salt group (HS), 18 hams were salted with 70 g/kg salt (w/w): Middle salt group (MS), 18 hams were salted with 50 g/kg salt: Low salt group (LS), 18 hams were salted with 30 g/kg salt. Three conditions of drying time were applied such as 180 d, 270 d, 360 d. CIE L* (lightness) values of MS and LS groups were significantly (p<0.05) decreased as drying time increased. CIE a* (redness) values of LS group were higher than those of HS and MS groups during all drying time. When drying time increased, CIE b* (yellowness), chroma and Hue values of all treatment groups were significantly (p<0.05) increased. In the fatty acid compositions of all treatment groups, saturated fatty acid contents were significantly (p<0.05) increased, whereas unsaturated fatty acid contents were significantly (p<0.05) decreased as drying time increased. In the sensory evaluation, fermentation aroma scores of MS group dried during 180 days and 360 days were higher than those of MS group dried during 270 days (p<0.05). Hardness scores of LS group were lower than those of the other groups for all drying period (p<0.05). When salt addition level decreased and drying period increased, juiciness scores of dry-cured ham were more juicy (p<0.05). As salt addition level increased, saltiness scores of dry-curd ham were significantly (p<0.05) increased. Flavor intensity scores of HS and LS groups were significantly (p<0.05) increased as drying time increased.

Index Terms — color, dry cured ham, fatty acid, salt, sensory properties

D126

LAMB MEAT QUALITY IN URUGUAY: SECOND AUDIT 2007

R. San Julián1*, J. Mangado2, G. Brito1, A. Borca2, X. Lagomarsino1, S. Luzardo1, F. Montossi1, and G. Robaina2

1National Institute of Agricultural Research (INIA), Ruta 5, km 386, Tacuarembó, Uruguay. 2Meat National Institute (INAC), Rincón 545, Montevideo, Uruguay *Corresponding author (phone: +598-63-22407; fax: +598-63-23969; e-mail: [email protected])

Abstract—During 2007, INAC and INIA started the 2nd Uruguayan Lamb Meat Audit. The aim was to determine the quality of lambs, of carcasses, and of by-products in the Uruguayan Lamb Meat chain, defining quality as those factors affecting the value or the acceptance of the lamb, its carcass and products and by- products. The aim was to determine and to quantify the main factors responsible for the losses of value. The phase II of the Audit was carried out at 4 slaughter houses, including about 70% of the total national slaughter of lambs, by registering two complete days of activity on each plant. The study included just heavy lambs. The work had 5 stages on each plant: 1) before hide removal, 2) carcass bruises, 3) condemnation, 4) hot carcass weight and 5) carcass evaluation after 24 hours of chilling. A number of 14.953 lambs was evaluated. It was observed a substantial reduction in the proportion of carcasses with bruising from 2002 Audit (57%) to 2007 Audit (30%) and of Type II bruises; the values registered are still high. About 47.5% of the evaluated livers was condemned, and this result is lower than the one reported in the 2002 Audit (60.0% of condemned livers), which represents an important improvement. The proportion of carcasses with conformation “M” and lower (27.3%) is too high according to the type of heavy lambs required and defined in Uruguay for the Heavy Lamb Market currently in place. More than 42% of the lambs presented excessive fat content (grading 2), not desirable for this type of animals, representing an important loss for the lamb meat chain. The results of this 2nd Lamb Meat Quality Audit are determining a very important improvement in the definition of the final value of the product compared to the results obtained in the first Audit (2002).

Index Terms — lamb carcass, grading system, meat quality audit

56th International Congress of Meat Science and Technology 177 D127

COMPARISONS BETWEEN THE 1ST AND 2ND URUGUAYAN BEEF QUALITY AUDITS: THE ECONOMICAL PROGRESSES ACHIEVED AND THE CHALLENGES AND PRIORITIES ADDRESSED BY INDUSTRY REPRESENTATIVES

F. Montossi1*, R. Robaina2, G. Brito1, L. Castro1, R. San Julián1, J. Mangado2, and S. Luzardo1

1National Institute of Agricultural Research, INIA Tacuarembó, Ruta 5 Km 386, Tacuarembó, Uruguay 2National Meat Institute (INAC), Rincón 545, Montevideo, Uruguay *Corresponding author (phone: +598-63-22407; fax: +598-63-23969; e-mail: [email protected])

Abstract—Two Beef Quality Audits (BQAs) were conducted in Uruguay (2002/2003 and 2007/2008) for indentifying quality defects in animals, carcasses, dress-off/offal items, and meat and defining tactics and strategies for improvements. The BQAs included the three phases of development: Phase I (includes a survey for indentifying the top-10 meat quality defects according to the perceptions of the representatives of the beef industry), Phase II (includes to characterize and to quantify defects in animals, carcasses, dress-off/offal items, and meat in processing plant) and Phase III (working in a strategy workshop with representative of the whole Uruguayan beef industry (UBI) for quantifying monetarily the incidence of the quality defects detected in Phase I and design tactics and strategies to reduce or solve them). As a result of both BQAs, bruises, high pH/dark cuts, hide damage, condemnations, fat color, injection-site and slaughter age defects were the most relevant economical problems detected. At prizes of 2008, the value losses per head slaughtered were 40.82 and 29.51 US$ for the first and second BQAs, respectively. This resulted in a recovery value of 29% between BQAs, resulting in 25.139.783 US$ gain. This positive progress is mainly associated with the best management practices and investments in infrastructure, equipment, technology and training applied by the UBI during 5 year period. UBI representatives addressed new challenges and priorities for the next 5 year period, where a Beef Quality Assurance Program is underway for reducing the incidences of the most important quality defects detected. The definition of priorities and challenges between the key participants of the UBI is an important step to create innovation, competitiveness and healthy beef industry. The information obtained also resulted in priorities for the research and technology transfer organizations involved with UBI and promoting cooperation between the public and private sectors.

Index Terms — audits, beef, Uruguay, quality defects, strategies

178 56th International Congress of Meat Science and Technology D128

URUGUAYAN NATIONAL BEEF QUALITY AUDIT-2007: A SURVEY OF BEEF INDUSTRY RELATED TO QUALITY AND VALUE OF CATTLE

G. Brito1*, R. San Julián1, S. Luzardo1, X. Lagomarsino1, F. Montossi1, L. Castro2, A. Borca2, D. Sparano2, and R. Robaina2

1National Institute of Agricultural Research, INIA Tacuarembó, Ruta 5 Km 386, Tacuarembó, Uruguay 2National Institute of Meat, Montevideo, Uruguay *Corresponding author (phone: +598-63-22407; fax: +598-63-23969; e-mail: [email protected])

Abstract—The National Beef Quality Audit–2007 was conducted to assess the current status of quality and consistency of Uruguayan slaughtered cattle. Between October 2007 and June 2008, teams assessed breed-type, brands, horn and mud/manure (n=10,083), bruises (n=27,550), offal and carcass condemnation (n=27,498), and carcass quality (n=5,300) in 10 Uruguayan beef packing plants. Breed-types were Hereford (46.2%), British crosses (16.7%), Holstein (7.1%), Aberdeen Angus (6.9%), other breeds (7.1%) and other crosses (16.0%). Brand frequencies were one (59.3%), two (32.1%) or more than two (8.6%), and 78.2% of them were located on the butt. There were 61.9% of the cattle without horns, and 29.7% with horns bigger than 10 cm in length. Most cattle (89.3%) had no mud/manure on their hides. Most carcasses (68.2%) were not bruised and 14.1% of carcasses had major bruises affecting the product. Bruise location and incidence were round (18.5%), loin (3.6%), rib (6.0%), chuck (27.0%), brisket (4.5%), flank (7.7%) and plate (3.7%). Condemnation item and incidence were liver (46.7%), heads (1.1%), tongues (1.5%), tripe (1.6%) and carcasses (0.1%). Related to carcass classification, sex-classes were: steer (58.5%), heifer (6.7%) and cow (34.8%). Considering only steers, permanent incisor number distribution were zero (3.6%), two (14.8%), four (25.3%), six (26.4%) and eight (29.9%); overall maturities were A (66.3%), B (25.0%), and C or older (8.7%), AUSMeat fat color score 2-3 (48.5%), and dark-cutters (11.1%). Carcass traits were hot carcass weight (263.4 kg), fat thickness (0.9 cm), rib eye area (60.9 cm2). Marbling score distribution was Moderate or higher (0.67%), Modest (4.0%), Small (14.5%), Slight (49.4%), and Traces or lower (31.5%). Most of the steers were in Standard (46.1%) and Select (31.6%), USDA quality grade. This information will help to Uruguayan beef industry to know the progress in each trait according to market demand and promote future training and research activities.

Index Terms — beef quality, carcass, surveys, meat grade

56th International Congress of Meat Science and Technology 179 D129

EFFECT OF WHOLE MILK AND PAPRIKA OLEORESIN ON THE MARINATION PERFORMANCE AND SENSORY ACCEPTABILITY OF POULTRY MEAT

M. Y. Salma1, M. G. O’Sullivan1, J. F. Kerry2, and J. P. Kerry2*

1Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Co. Cork, Ireland 2Echo Ovens Ltd., Unit 4, Limerick Food Centre, Raheen Business Park, Co. Limerick, Ireland *Corresponding author (phone: + 353-490-3798; fax: + 353-21-42-70001; e-mail: [email protected])

Abstract—The effects of whole milk addition (0, 25, 50, 75, and 100%) and paprika oleoresin (1, 3%) on the physical and sensory properties of cooked marinated chicken were investigated. Marinade absorption, cooking loss, surface colour (L*, a*, b* values), maximum force, moisture and fat content were measured. Sensory properties including surface colour (orange, red), colour penetration, aroma, toughness, juiciness, flavour acceptability, paprika flavour, saltiness, hotness and overall acceptability were also evaluated using 25 naïve assessors. The effect of paprika level was found to separate products on the basis of the physical and sensory qualities. A 3% paprika level produced greater surface CIE a* (redness) and b* (yellowness) as well as sensory surface orange, red and colour penetration attributes. The effect of milk addition on cooked colour properties, while significantly (p<0.05) increased CIE value, was not as influential as paprika level, as the naïve assessors did not perceive (p<0.05) any differences between treatments. The use of 100% milk-based marinades was shown to increase (p<0.05) marinade absorption and reduced cooking loss. As the raw-marinated meat pH were relatively unchanged after treatments, the effect of milk incorporation into marinades on the instrumental and sensory properties of cooked marinated chicken may be contributed by the constituents of milk itself, including fat, protein and lactose. Regardless treatments, the effect of milk addition and paprika oleoresin in marinades on the overall acceptability of cooked marinated chicken were found to be positively similar by the naïve panelists.

Index Terms — milk, paprika oleoresin, marinating, sensory evaluation, naive assessors

D130

EFFECTS OF A BOAR TAINT VACCINE, IMPROVAC® ON TESTICULAR FUNCTION AND BOAR TAINT IN SURGICALLY CASTRATED MALE PIGS

Jasbir Singh1*, P. C. Kok2, J. S. Fajardo2, C. S. Lee2 and D. Hennessy3

1Veterinary Research Institute, Ipoh, Malaysia 2Sunzen Corporation Sdn Bhd, Shah Alam, Malaysia 3Pfizer Animal Health, Parkville, Vic, Australia *Corresponding author (phone: +06-09-7717127; fax: +06-09-7717132; e-mail: [email protected])

Abstract—The present practice in Malaysia of castrating male pigs to avoid the boar taint smell in pork is not in accordance to good animal welfare. Castrated males are also known to have poorer growth performance. Pfizer’s Improvac boar taint vaccine has been proven to overcome the above issues. A field trial for the vaccine was recommended in Malaysia under the supervision of the Department of Veterinary Services, Malaysia to ensure the safety, potency and efficacy of the vaccine under local conditions. Twenty male pigs were recommended for the trial (10 vaccinated and 10 controls). Several parameters such as the body weight and testes width were measured and recorded at appropriate intervals. There was a slight increase in the weight gain and a significant decrease in testes size in the vaccinated pigs as compared to the non-vaccinated animals. This study demonstrated the efficacy of Improvac vaccine in suppressing testes function, testes growth and in controlling boar taint compared to surgical castrates.

Index Terms — boar taint, testicular function, surgically castrated, vaccine

180 56th International Congress of Meat Science and Technology D131

EFFECTS OF PRE-SLAUGHTER HANDLING AND POST-SLAUGHTER TREATMENT ON MEAT QUALITY IN KOREAN PORK PROCESSING INDUSTRY

Kyung Hyun Bae1, Kyung hwan Kim1, Kyung Sun Lee1, Kyung Ok Lee1, Gill Boo Jin1, and Seong Gu Hwang2

1Dodram Pig Farmer’s Co-operative / Korea institute of planning & Evaluation for Technology in Food, Agriculture, Forestry & Fisheries, Icheon, 467-861, Republic of Korea 2Hankyong National University, Ansung, 456-749, Republic of Korea

Abstract—The present study was undertaken to find out current problems causing deterioration of pork quality with special emphasis on process before and after slaughter in Korea. It is evident that production and slaughter factors can be used to control technological quality traits. However, most of the present study is based on investigation into a pre-slaughter handling and slaughter procedures causing much drip loss. 40 pig farms and 20 slaughtering houses were chosen and loading, transportation, unloading, stunning and chilling condition were checked. Drip loss, cooking loss, water holding capacity and pH were also measured in each condition. In general, 12–15 h pre-slaughter fasting is a common practice to reduce the risk of microbial cross contamination during slaughter but most of the pigs were not fasted before slaughter in Korea. Two types of trucks are used; single and double decker trucks. The respective capacities are 44 pigs in the single decker truck and 65 pigs in the double decker truck. The average live weight was informed to be 111kg ranging from 85 ~125kg. Unnecessary force and disturbances were observed in driving pigs out of the pens to the driveway and in the driveway. This goes for usage of electric pipes, shovels and electrical pipes. The transportation time from farm to slaughterhouse varies from ½ hour to 4 hours. The two most widely used stunning methods are carbon dioxide (CO2) and electrical stunning in pigs but there were no slaughtering house which introduced carbon dioxide stunning method in our study. Time measurements of the slaughter line showed that the total retention time from sticking to entrance of the chilling room takes approx. 28 minutes, which is shorter than in a Danish slaughter process. Due to facts that the pig handling before the killing is not optimal, the stress level of the pigs at slaughter house is substantial and limits the possibility for a high meat quality level. Further on the process it becomes difficult to repair poor meat quality, but a quick chilling process may to some extent reduce the undesirable pre-handling caused drip loss. The heat extraction from pig carcass chilled from hot carcass temperature to 1.5°C cutting temperature. Out of total 10,250kj of heat extraction, 4,500kj equal to 44% of this heat extraction is caused by evaporation from the carcass surface in the chilling process. The carcass chilling in the present blast chilling process is a very slow process and must be improved to achieve optimal meat quality and chilling weight loss. The present air velocity is fine according to the test, but it is important that the air temperature starts at the lowest level and stays low until the carcass surface has attained the temperature below the freezing point. The efficiency of the blast chilling tunnel evaporators was too poor. This indicates that either the total surface is too small or the heat transfer coefficient is too small due to frost on the surface of the evaporator which limits the performance. In summary, any process before or after slaughter that increase speed of the pH decline increase drip loss and decrease muscle temperature decrease drip loss.

Index Terms — meat quality, drip loss, pre-slaughter handling, fasting, chilling process, pork

56th International Congress of Meat Science and Technology 181

ABSTRACTS SESSION E : PROCESS TECHNOLOGY

E001

ANTI OXIDANT EFFECT OF ADZUKI BEAN POWDER IN COOKED PORK SAUSAGES

K. Shimada, T. Hirano, Barana C. Jayawardana, T. Okada, K. H. Han, M.Fukushima, and M. Sekikawa

School of Agriculture, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555, JAPAN *Corresponding author (phone: +81-155-49-5560; fax: +81-155-49-5577; e-mail: [email protected])

Abstract—This study aims to evaluate the effect of adzuki bean powder (AP), which was prepared from adzuki beans, on the antioxidative capacity in cooked pork sausages. Commercially available pork sausages contain sodium nitrite as a curing agent. In this study, we used two types of cooked pork sausages, sausages with sodium nitrite or without sodium nitrite. Addition of 0.2% AP exhibited the same antioxidative capacity as of 0.1 BHT in pork sausages. Addition of AP did not affect the antioxidative capacity of sodium nitrite, however showed some changes in the color values between two types of cooked pork sausages. Some panelists accepted the cooked pork sausages with both 0.2% AP and 0.008% NaNO2 except color and odor, while other panelists accepted the cooked pork sausages without 0.008% NaNO2 among the all characters. We concluded that the appropriate usage of AP would give all the sensory characteristics of cooked pork sausages even without sodium nitrite.

Index Terms — Adzuki bean, anthocyanin, TBA, antioxidant

E002

ANTIMICROBIAL ACTIVITIES OF OREGANO ESSENTIAL OIL COMBINED WITH EMULSIFIER/STABILIZER COMPOUND IN READY-TO-COOK BARBECUED CHICKEN

S. S. Shekarforoush1*, R. Firouzi2, and K. Kafshdouzan3

1Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, 71345-1731, Iran 2Department of Pathobiology, School of Veterinary Medicine, Shiraz University, Shiraz, 71345-1731, Iran 3Graduated from the School of Veterinary Medicine, Shiraz University, Shiraz, 71345-1731, Iran *Corresponding author (phone: +98-711-2286950; fax: +98-711-2286940; e-mail: [email protected])

Abstract—The effects of essential oil (EO) of oregano accompany with, and without commercial emulsifier/stabilizer compound (E/S) on the microbial quality of ready-to-cook barbecued chicken were evaluated. Barbecued chicken was traditionally prepared. Three µL/g and 10 mg/g of EO and/or E/S were then added to the ready-to-cook barbecued chicken, respectively. The samples were stored at 3ºC for 144 h, 8ºC and 20ºC for 72 h. Aerobic plate count (APC) in the samples, stored at 3°C, 8°C and 20°C were significantly affected. Oregano EO was an active antibacterial component, using in combination with commercial E/S, compared to its single use. It can be suggested that using E/S and EO, in combination, more likely is able to emulsify antimicrobial EO substances and thus increase the efficacy of such substances.

Index Terms — chicken, emulsifier/stabilizer, oregano

56th International Congress of Meat Science and Technology 183 E003

ANTIMICROBIAL POLYLACTIC ACID FILMS AGAINST SOME IMPORTANT FOOD- BORNE PATHOGENS, LISTERIA MONOCYTOGENES, SALMONELLA TYPHIMURIUM AND ESCHERICHIA COLI O157:H7

P. Theinsathid1, W. Visessanguan2, S. Chirachanchai3, J. Kruenate4, Y. Kingcha2, G. Kongrath4, and S. Keeratipibul5*

1Graduate School Interdisciplinary Program, Technopreneurship and Innovation Management, Chulalongkorn University, Bangkok, Thailand 2National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand Science Park, Bangkok, Thailand 3The Petroleum and Petrochemical College, Chulalongkorn University, Bangkok, Thailand 4National Metal and Materials Technology Center (MTEC), Thailand Science Park, Bangkok, Thailand 5Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand *Corresponding author (e-mail: [email protected])

Abstract—The effects of essential oil (EO) of oregano accompany with, and without commercial emulsifier/stabilizer compound (E/S) on the microbial quality of ready-to-cook barbecued chicken were evaluated. Barbecued chicken was traditionally prepared. Three µL g-1 and 10 mg g-1 of EO and/or E/S were then added to the ready-to-cook barbecued chicken, respectively. The samples were stored at 3ºC for 144 h, 8ºC and 20ºC for 72 h. Aerobic plate count (APC) in the samples, stored at 3°C, 8°C, and 20°C were significantly affected. Oregano EO was an active antibacterial component, using in combination with commercial E/S, compared to its single use. It can be suggested that using E/S and EO, in combination, more likely is able to emulsify antimicrobial EO substances and thus increase the efficacy of such substances.

Index Terms—antimicrobial packaging, food safety, polylactic acid film, food-borne pathogen, Listeria monocytogenes, Salmonella typhimurium, Escherichia coli O157:H7

E004

ANTIOXIDANT PROPERTIES OF RADIX PUERARIAE EXTRACTS IN PRECOOKED PORK SAUSAGE DURING STORAGE PERIOD

E. Y. Jung1, I. R. Yun2, G. D. Kim1, K. Y. Seo1, S.T. Joo1, and H. S. Yang1*

1Division of Applied Science (BK21 program), Graduate School, Gyeongsang National University, Jinju, Gyeongnam, Korea 2Gyeongnam Livestock Promotion Research Institute, Jinju 660-985, Korea * Corresponding author (phone: +82-55-751-5515; fax: +82-55-756-7171; e-mail: [email protected]).

Abstract—The objective of this study was to determine the antioxidant effects of Radix puerariae (RP) extract in precooked sausage during 3 weeks of storage at 4°C. The treatments were five groups; control, added 0.02% BHA/BHT, added 1% RP, added 2% RP, added 4% RP. The added RP groups had higher pH and lightness, and lower redness than the control. The cooking loss values of added RP groups were decreased but, hardness values were increased during storage period. TBARS value was decreased by the added of RP groups compared to the control. Especially, 1% RP was more effective in delaying lipid oxidation compared to the other added RP groups. Sensory panelists recorded greater color and juiciness scores to the sausage samples with added RP (p<0.05). These data suggest that precooked pork sausage with RP can enhance eating quality because sensory panels found that added RP sausages had better acceptable color and texture. Also, a significant observation in this study was that RP used at 1% level was as effective as BHA/BHT for retarding lipid oxidation of precooked pork sausages.

Index Terms — Radix puerariae (RP), antioxidant, precooked pork sausage, BHA/ BHT

184 56th International Congress of Meat Science and Technology E005

ANTIOXIDATIVE ACTIVITY OF PHOSVITIN SEPARATED FROM EGG YOLK MIXED WITH GROUND BEEF

S. Jung1, H. Yun1, Y. Jung1, K. Nam2, D. U. Ahn3,4, and C. Jo1,*

1Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, Korea 2Department of Animal Science, Sunchon National University, Sunchon, Korea 3Department of Animal Science, Iowa State University, Ames, IA 50011, USA 4Major in Biomodulation, Seoul National University, Seoul, Korea *Corresponding author (phone: +82-42-821-5774; fax: +82-42-825-9754; e-mail: [email protected])

Abstract—The antioxidative activity of phosvitin separated from egg yolk mixed with ground beef were investigated at concentrations 100 and 500 ppm levels. Reducing power of the raw ground beef mixed with phosvitin increased at day 0 and 7 when compared to that of control. The activity was maintained at storage day 0 and 3 day after cooking at a 500 ppm level. Consequently, 2-thiobarbituric acid-reactive substances (TBARS) value of the raw ground beef added phosvitin with both concentrations were significantly lower than that of control during stored at 4℃. The increase of TBARS value was also significantly retarded in cooked ground beef added with phosvitin at a 500 ppm level during whole storage while significant difference was found only at day 7 when 100 ppm of phosvitin was mixed. However, no effect on the inhibition of the growth of inoculated Escherichia coli and Listeria monocytogenes was observed. Results suggested that phosvitin can be used for the ingredient of muscle food as an antioxidant. Furthermore, it can be more attractive antioxidant than other synthetic or plant-derived antioxidants because meat products may be more harmonized with a natural protein derived from animal product such asphosvitin.

Index Terms — phosvitin, ground beef, antioxidant activity, lipid oxidation

E006

BREAST TRIM LOCATION EFFECTS ON PINK DISCOLORATION IN COOKED, PRESALTED, GROUND TURKEY

J. Y. Jeong1* and J. R. Claus2

1Department of Animal Science, Michigan State University, East Lansing, MI 48824, USA 2Department of Animal Sciences, University of Wisconsin-Madison, WI 53706, USA *Corresponding author (phone: +1-517-432-0452; fax: +1-517-432-0753; e-mail: [email protected])

Abstract—Breast trim location (anterior, posterior, dorsal, and ventral) was studied relative to the formation of a pink color defect in uncured, cooked (76.7°C), ground, salted (2%) turkey. In raw unprocessed ground turkey breast trim, no differences (p>0.05) in nitrite content, CIE a* value, nitrosyl hemochrome (rNIT, reflectance), and nicotinamide hemochrome (rNIC, reflectance) were found among different trim locations. Raw unprocessed meat from the anterior location had the highest (p<0.05) pH and myoglobin content. The lowest (p<0.05) pH was found in the posterior trim. When salted and ground turkey samples were cooked, no differences (p<0.05) in nitrite content, percentage myoglobin denaturation, CIE a* value, nitrosyl hemochrome (chemical extraction), total pigment, rNIT, and rNIC were found among the different trim locations. However, processed products made from posterior collected breast trim had lower (p<0.05) cooking yield, pH, and oxidation-reduction potential compared to the others. This study demonstrates that anatomical location of breast trim does not appear to play a significant role in the generation of a pink defect.

Index Terms — ground turkey breast, NaCl, pink color defect, trim location

56th International Congress of Meat Science and Technology 185 E007

CHANGES OF VOLATILE COMPOUNDS DURING THE PROCESSING OFDRY-CURED TURKEY HAM

J. Zhang1, G. Jin1, J. Wang1, D. U. Ahn2*

1National Center of Meat Quality & Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China; 2Department of Animal Science, Iowa State University, Ames, IA 50011, USA *Corresponding author (phone: +1 515-294-6595; fax: +1 515-294-9143; e-mail: [email protected])

Abstract—Sixty turkey hams were salted with 3% salt, then air dried-ripened by similar process to dry-cured ham. The changes of volatile compounds in dry-cured turkey ham were studied. 43 volatile compounds were identified through the processing, which included 12 aldehydes, 9 alcohols, 7 ketones, 7 alkanes, 3 alkenes and little 2-methyl-butanoic acide, acetic acid-ethyl ester and tetrahydro-furan. Hexanal was the dominant volatile flavour compound, and reached the peak at the end of salting. 2-methyl-propanal, 2-methyl-butanal and 3- methyl-butanal origined from amino acids were the most important and abundant branched aldehydes in dry- cured turkey ham, and reached the maximal level after drying-ripening 5 days. The first principal component was mainly dominated by 8 aldehydes, 4 carbohydrates, and explained 38.13% total variance of volatile compounds in all ripened turkey hams. The second principal was mainly dominated by 5 alcohols, 3 ketones and 3 branched aldehydes, and explained 24.80% of the total variance.

Index Terms — dry-cured turkey ham, drying-ripening, volatile compound, aldehyde

E008

DEVELOPMENT OF BULGOGI SAUCE HAVING STABLE QUALITY TO HIGH DOSE IRRADIATION

J.-G. Park1,2, Y. Yoon1, J.-N. Park1, I. J. Han1, B.-S. Song1, J.-H. Kim1, J.-Il. Choi1, H.-J. Hwang2, and J.-W. Lee1*

1Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185, South Korea 2Department of Food and Biotechnology, Korea Universtiy, Chungnam 339-700, South Korea *Corresponding author (phone: +82-63-570-3204; fax: +82-63-570-3207; e-mail: [email protected])

Abstract—At this study, the viscosity of the gum solutions (1%, w/w) prepared with xanthan gum, guar gum, and locust bean gum were examined to select gum (thickening agent) maintaining viscosity after irradiation. The viscosity and sensory perperty of bulgogi sauce containing xanthan gum (1%, w/w) were also evaluated after high dose irradiation up to 40 kGy. The viscosity of xanthan gum solution was the most stable (p<0.05) after irradiation up to 9 kGy. Thus, xanthan gum (1%, w/w) was added to bulgogi sauce to improve its viscosity. The viscosity and sensory property of sauce were not changed by irradiation and storage at 35°C for 90 days. This result indicates that addition of xanthan gum increase viscosity of bulgogi sauce irradiated without compromising of sensory properties.

Index Terms — bulgogi sauce, xanthan gum, viscosity, sensory property, irradiation

186 56th International Congress of Meat Science and Technology E009

ANATTEMPT TO USE PROBIOTIC INTHE PRODUCTION OF DRY FERMENTED PORK SAUSAGE

Z. Dolatowski1*, D. Kołożyn-Krajewska2, K. Wojciak1, and M. Trząskowska2

1Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland 2Department of Catering Technology and Food Hygiene, Faculty of Human Nutrition and Consumer Science, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c Street, 02-776 Warsaw, Poland *Corresponding author (e-mail: [email protected])

Abstract—The purpose of the present studies was to assess the survival probiotic bacteria Lactobacillus casei ŁOCK 0900 in dry fermented sausage and to investigate the effect of their addition on physical-chemical properties and sensory quality of dry fermented sausage. The count of probiotic bacteria in dry fermented sausage after ripening and after 11 weeks of storage was ≥ 106 CFU/g, hence the product satisfied one of the requirements set for probiotic food. There is a possibility of using a strain of probiotic bacteria in dry fermented sausage but the product needs to be improved considering its sensory quality. An addition of probiotic bacteria to the batter caused intensification of oxidation processes in the product, which showed in an increased oxidation-reduction potential, a higher TBARS index and an increased proportion of the oxidated form of myoglobin with brown colour during the storage.

Index Terms — dry fermented sausage, probiotic

E010

EFFECT OF CHITOSAN ON PREMATURE BROWNING IN GROUND BEEF PATTIES

S. P. Suman 1 *, R. A. Mancini 2, P. Joseph 1, R. Ramanathan 2, M. R. Konda 2, G. Dady 2, and S. Yin 2

1 Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA 2 Department of Animal Science, University of Connecticut, Storrs, CT 06269, USA * Corresponding author (phone: +1-859-257-3248; fax: +1-859-257-7537; e-mail: [email protected])

Abstract—Our objective was to evaluate the usefulness of chitosan to minimize premature browning in refrigerated ground beef patties stored under aerobic packaging and high-oxygen modified atmosphere packaging. Ground beef patties (15% fat) with chitosan (1% w/w) or without chitosan (control) were packaged individually in aerobic packaging (AP) or high-oxygen modified atmosphere packaging (HO; 80% oxygen + 20% carbon dioxide), and stored for 3 days at 2°C. At the end of storage, raw surface redness was evaluated, patties were cooked to internal endpoint temperatures of either 66°C or 71°C, and internal cooked redness was determined. Chitosan-treated patties in AP as well as HO exhibited greater (p<0.05) surface redness than controls. However, incorporation of chitosan increased (p<0.05) interior redness of cooked patties stored only in AP, not (p<0.05) in HO. Control and chitosan patties in AP demonstrated greater (p<0.05) interior cooked redness at 66°C than at 71°C, whereas there was no effect (p<0.05) of endpoint temperature in HO. The results of the present study suggested that incorporation of 1% chitosan could be utilized to minimize premature browning in ground beef patties stored under AP.

Index Terms — chitosan, ground beef, premature browning

56th International Congress of Meat Science and Technology 187 E011

EFFECT OF GAS COMPOSITION IN MODIFIED ATMOSPHERE PACKAGING ON THE STORAGE QUALITY OF SLICED BACON

S. K. Lee1*, Muhlisin1, S. M. Kang1, W. H. Choi1, K. T. Lee2, and S. H. Cheong3

1Department of Animal Products and Food Science, Kangwon National University, Chuncheon 200-701, South Korea 2Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung 210-702, South Korea 3Geo Food Tech Institute, Seongnam 463-741, South Korea *Corresponding author (phone: +82-33-250-8646; fax: +82-33-251-7719; e-mail: [email protected])

Abstract—Color, chemical quality, and sensory evaluation of sliced bacon was determined during storage. Sliced bacon were packed under four different modified atmosphere packaging (MAP), 80% O2 + 20% CO2 (80% O2- MAP), 50% CO2 + 50% N2 (50% CO2-MAP), 100% N2 and air packaging (Air-P), and were stored at 5oC for 14 days. pH value of bacon under 80% O2-MAP decreased and under Air-P increased during the storage. VBN value was higher in 80% O2-MAP compared to other packaging methods. In instrumental color, L* value was higher in 80% O2-MAP and Air-P, while a* value was higher in 50% CO2-MAP and 100% N2. In sensory evaluation, 50% CO2-MAP and 100% N2-MAP maintained the highest flavor point, while 50% CO2-MAP alone maintained the highest visual color during the storage. Overall, sliced bacon packaged with 50% CO2-MAP and 100% N2-MAP showed better results in physical and chemical properties compared to other MAP methods.

Index Terms — bacon, MAP, storage quality

E012

EFFECT OF HIGH HYDROSTATIC PRESSURE ON MICROBIAL REDUCTION AND FATTY ACID COMPOSITION OF BEEF LOIN PACKAGED WITH VEGETABLE OILS

H. J. Lee1, B. Kim1, S. Jung1, Z. A. Kruk1,2, E. J. Lee3, Y. J. Kim3, and C. Jo1*

1Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, Korea 2Discipline of Agricultural and Animal Science, School of Animal and Veterinary Sciences, The University of Adelaide, South Australia 5371 3Food Safety Research Division, Korea Food Research Institute, Seongnam, Korea *Corresponding author (phone: +82-42-821-5774; fax: +82-42-825-9754; e-mail: [email protected])

Abstract—This study was conducted to investigate the effect of high hydrostatic pressure (HHP) on microbial reduction and fatty acid composition of the beef packaged with vegetable oils. Twenty four beef loins were vacuumed packed with olive or grape seed oils and were a subject of 2 treatments: no pressure vs 600 MPa pressure. Microbial and chemical analyses were performed on samples stored for 10 days at 4℃. The initial microbial population was approximately 3-4 log CFU/g and increased to 6-7 log CFU/g during storage regardless of treatments. However, HHP with 600 MPa decreased the microbial population to undetectable levels which was also effective at the day 10 of storage. The beef with olive and grape seed oils pressurized to 600 MPa showed significantly higher oleic and linoleic acid contents when compared with the control, respectively, however, it was not the case in the not pressurized samples. The fatty acid composition between the samples with different oil treatments also differed with applied pressure. Results indicate that HHP can improve the safety of beef by reducing microbial population. Furthermore, HHP helped to infuse vegetable oils into beef and altered fatty acid profiles. This technology can be applicable to manufacture value-added meat products for consumers who seek both flavorful and healthy products.

Indext Terms — beef loin, high hydrostatic pressure, vegetable oil, fatty acid composition

188 56th International Congress of Meat Science and Technology E013

EFFECT OF HIGH-PRESSURE TREATMENT ON THE TEXTURAL IMPROVEMENT OF NATURAL HOG CASING

T. Nishiumi1*, Y. J. Kim1,2, A. Suzuki3, H. Yoon4, and R. Sakata5

1Division of Life and Food Science, Graduate School of Science and Technology, Niigata University, Niigata 950-2181, Japan 2High Pressure Project Team, Niigata Industrial Creation Organization, Niigata 950-0078, Japan 3Faculty of Medical Science for Health, Teikyo Heisei University, Tokyo 170-8445, Japan 4New Asia Trading Co. Ltd., Osaka 541-0055, Japan 5School of Veterinary Medicine, Azabu University, Sagamihara 229-8501, Japan *Corresponding author (phone: +81-25-262-6663; fax: +81-25-262-6663; e-mail: [email protected])

Abstract—Natural sausage casing is preferred for the manufacture of sausage but varies in quality, particularly with respect to strength and elasticity. In the present study, we attempted to soften the casing through application of high pressure and then to investigate the tenderizing mechanism of casing collagen using high pressure comparing to that using organic acids. High-pressure treatment brought about significant tenderizing of Chinese hog casing under optimum conditions of 200 MPa, 10 min and 20ºC, while 0.2 M lactic and citric acids both proved to be effective tenderizers. Thermal stability of the casing collagen determined by solubility and DSC analyses had no changes with high pressure but a significant decrease by organic acids. There were no changes in the density of bands of collagen α- and β-chains during high pressure on SDS-PAGE, which suggested that the collagen molecules might not be degraded by high-pressure treatment. On the collagenderived peptide analysis, organic acid treatment raised hydroxyproline contents in both fractions including soluble, molecular and assembled collagens and including collagen-derived peptides, while these contents had no changes with high pressure. SEM revealed the structural weakening, especially the separation the collagen fiber bundles into collagen fibers with high pressure and, on the other hand, the fragmentation of collagen fibers owing to acidic denaturation by organic acids. The present results suggest that high-pressure treatment enables tenderization of natural sausage casing and may physically weaken the collagen fibers by different mechanisms than in organic acid treatment.

Index Terms — collagen, high pressure, mechanical strength, natural sausage casing

E014

EFFECT OF KOREAN DRY-CURED HAM QUALITY AND STORAGE CHARACTERISTICS OF DIFFERENT PACKAGING CONDITIONS DURING COLD STORAGE

J. Y. Jeong1, S. J. Hur2, I. C. Hur1, and S. K. Jin1*

1Department of Animal Resources and Technology, Jinju National University, Chilam-dong 150, Jinju, Gyeongnam, Korea 2Institute of Agriculture & Life Science, Gyeongsang National University, Gajwa-dong 900, Jinju, Gyeongnam, Korea *Corresponding author (phone: +82-55-751-3283; fax: +82-55-751-3689; e-mail: [email protected])

Abstract—The objective of the study was to determine the meat surface color, biochemical and microbiological quality in sliced dry-cured ham packaged under the different packaging conditions during chilled storage. The dry-cured hams obtained from pig Ham in this study. The samples were divided into three groups. The outside of Samples was removed with a knife and the ends of the each piece were cut off. Then each piece was sliced (1.5 mm thick) with a slicing machine. The samples were stored in a refrigerator at 4℃. The packes were opened for subsequent analysis (meat color, pH, TBARS (full name), VBN and microbials) after 0, 2, 4, 8, and 12 weeks of cold storage. The vacuum packaging and Modifed atmosphere packging dosen’t promote clear differences in physico-chemical of Krean dry-cured ham such as pH and salinity. On the other hand, the meat color of vacuum package and MAP seems to be more stabile than air containing packaging during cold storage. In summary, preservation of meat color stability was achived using vaccum packaging, modified atmosphere packaging treatement rater than air containing packaging.

Index Terms — differnet packaging conditions, Korean dry-cured ham, meat color

56th International Congress of Meat Science and Technology 189 E015

EFFECT OF LAMINARIA JAPONICA POWDER LEVELS ON THE PHYSICO- CHEMICAL AND SENSORY CHARACTERISTICS OF LOW-FAT PORK PATTIES

Y.-S. Choi1, J.-H. Choi1, D.-J. Han2, H.-Y. Kim2, M.-A. Lee2, H.-W. Kim2, H.-J. Chung3, and C.-J. Kim1,2*

1Research Institute for Meat Science and Culture, Konkuk University, 1 Hwayang-Dong, Seoul 143-701, South Korea 2Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-Dong, Seoul 143-701, South Korea 3Department of Food Science and Nutrition, Daejin University, Sundan-Ri, Phochon-Si, Seoul 487-711, South Korea *Corresponding author (phone: +82-64-450-3684; fax: +82-64-450-3684; e-mail: [email protected])

Abstract—the effects of low fat and the addition of Laminaria japonica powder on the chemical composition, cooking characteristics and sensory properties of low-fat pork patties were evaluated. Low-fat pork patties containing Laminaria japonica powder had significantly higher moisture, ash, carbohydrate content, yellowness, and springiness than the control sample. Protein and fat content, energy value, cooking loss, reduction in diameter, reduction in thickness, hardness, gumminess, and chewiness of the regular-fat (20%) control samples were significantly higher than low-fat pork patties containing Laminaria japonica powder. The sensory evaluations indicated that the greatest overall acceptability in low-fat pork patties was attained at a Laminaria japonica concentration of 1 or 3%. Pork patties with fat contents reduced from 20% to 10% and supplemented with 1 or 3% Laminaria japonica powder had improved quality characteristics that were similar to the control patties containing a fat content of 20%.

Index Terms — Laminaria japonica, low-fat, pork patties, dietary fiber, quality properties

E016

EFFECT OF PORK SOURCES ON MEAT QUALITY CHARACTERISTICS OF RESTRUCTURED HAM

C. T. Chang and Y. C. Wu*

Department of Animal Science and Biotechnology, Tunghai University, No 181, Section 3, Taichung-Kan Road Taichung, Taiwan 407-04 *Corresponding author (phone: +886-2359-0121#37121; fax: +886-4-2359-0385; e-mail: [email protected])

Abstract—The purpose of this study was to investigate the effects of different pork sources on meat quality characteristics of restructured ham. Pork from Taiwan black pig (TBP) and crossbred white pig (LYD) was used to manufacture of restructured ham. Samples of restructured ham were taken for the proximate composition, yield, purge loss, pH-value, TBA-value, L*,a*,b*-value, shear value, texture profile, fatty acid composition and sensory evaluation analysis. The results showed that TBP had higher crude fat content, a*-value and lower moisture content and b*-value than LYD (p<0.05). In sensory evaluation, the treatment of TBP had higher score in tenderness, juiciness (p<0.05) and overall acceptability value (p<0.01) as compared to LYD. Furthermore, TBP group had lower shear force but no significant different was found among treatment in texture profile analysis. In the fatty acid analysis, TBP had the highest percentage of saturated fatty acid (SFA) (p<0.05) and no significant differences were found between TBP and LYD on the content of monounsaturated fatty acid (MUFA) an polyunsaturated fatty acid (PUFA) (p<0.05).

Index Terms — crossbred white pig, restructured ham, taiwan black pig

190 56th International Congress of Meat Science and Technology E017

EFFECT OF POSTMORTEM TENDERIZATION STRATEGIES (ENHANCEMENT, BLADE TENDERIZATION AND PRE-TUMBLING) ON PROPERTIES OF THE GLUTEUS MEDIUS FROM MATURE BEEF COWS

Z. Pietrasik1 and P. J. Shand2*

1Alberta Agriculture and Rural Development, Food Processing Development Centre, Leduc, AB, Canada 2Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada *Corresponding author (phone: +306-966-8842; fax: +306-966-8898; e-mail address: [email protected])

Abstract—The impact of individual and combined tenderness enhancement strategies, including pre-tumbling (PT), blade tenderization (BT) and moisture enhancement (ME), on processing characteristics and eating quality of gluteus medius (GM) muscles from youthful (<18 months) and mature beef was investigated. The results of this study indicate that muscles from mature beef cows were inherently less tender, but several postmortem tenderization procedures produced meat that was similar in tenderness to that of youthful cattle. All tenderization strategies significantly (p<0.05) reduced Warner-Bratzler shear force (WBSF) of GM muscles with combinations of BT or PT with ME being the most successful in shear force reduction. However BT followed by ME was the most effective in improving sensory tenderness. Moisture enhancement significantly (p<0.001) reduced WBSF values and improved tenderness and juiciness of GM muscles. Pre-tumbling was equally effective as blade tenderization and is a non-invasive tenderization strategy that may offer modest improvements to tenderness of muscles that are relatively low in connective tissue such as the gluteus. Of the different tenderization strategies evaluated, injection with a salt and phosphate solution was the most effective single strategy for improving tenderness and juiciness of top sirloin butt (gluteus medius) steaks.

Index Terms — beef tenderness, blade tenderization, moisture enhancement, pre-tumbling

E018

EFFECT OF PUERARIAE RADIX EXTRACTS ON PH, COLOR, 2-THIOBARBITURIC ACID REACTIVE SUBSTANCES (TBARS) AND REDUCED NITRITE CONTENT OF EMULSION-TYPE PORK SAUSAGE DURING STORAGE

K. Y. Seo1, I. R. Yun2, G. D. Kim1, E. Y. Jung1, S. T. Joo1, and H. S. Yang*

1Division of Applied Life Science (BK21), Graduate School of Gyeongsang National University, Jinju, Gyeongnam 660-701, Korea 2Gyeonnam Livestock Promotion Institute, Jinju, Gyeongnam 660-985, Korea *Corresponding author (phone: +82-55-751-5515; fax: +82-55-756-7171; e-mail: [email protected])

Abstract—The objective of this study was carried out to investigate the effect of addition of puerariae radix extract material with or without nitrite (70 ppm) on the changes in pH, color, TBARS and reduced nitrite content of emulsion-type pork sausage during 4 weeks of storage at 4℃. The treatments were; non-added nitrite and RP extract (C), added nitrite and non-added RP extract (T1), added nitrite and 1% RP extract (T2), added nitrite and 2% RP extract (T3), added nitrite and 4% RP extract (T4). The lightness (L*) of sausage containing nitrite and RP extract together were significantly lower than control and T1 (p<0.05). Nitrite and RP extract decreased the TBARS values (p<0.05). The residual nitrite content was decreased during storage time in all treatments except control and the effectiveness of decreasing ability was higher with increasing RP extract.

Index Terms — puerariae radix extract, emulsion type pork sausage, residual nitrite

56th International Congress of Meat Science and Technology 191 E019

EFFECT OF SALT CONTENT ON PHYSICOCHEMICAL, COLOUR AND TEXTURAL TRAITS DURING THE MANUFACTURE OF DRY-CURED “LACÓN”

D. Franco1*, M. C. García Fontán1, L. Purriños1, J. Carballo2, and J. M. Lorenzo1

1Meat Technology Centre of Galícia, Rua Galícia nº 4 Parque Tecnoloxico de Galícia, San Cibrao das Viñas 32900 Ourense (España). 2Food Technology Laboratory, University of Vigo, 32004 Ourense, Spain *Corresponding author (e-mail: [email protected])

Abstract—The aim of this study was to analyze the effect of salt levels during salting stage on physicochemical, weight loss, colour and texture traits of dry cured “lacón”. Three different salts content levels were used in salting stage: 0.75, 1 and 1.25 days/kg. 102 days were applied to elaborate the product with a temperature of 12ºC in the dry ripening stage. As the processing period increased, moisture, luminosity, yellowness and cooking losses decreased, in the three groups, whereas weight loss, salt content, redness and shear force increased. The physicochemical traits most affected by salt content at the end of process, were luminosity, salt level and shear force obtained higher values in 1.25 days/kg group.

Index Terms — dry-cured “lacón”, salt content, shear force, colour

E020

EFFECT OF ULTRASONICALLY ASSISTED THAWING ON CHICKEN BROILER MEAT

M. Stasiak Dariusz * and J. Dolatowski Zbigniew

Department of Meat Science and Food Quality, Faculty of Food Science and Biotechnology University of Life Sciences, Skromna 8 Street, 20-704 Lublin, Poland *Corresponding author (e-mail: [email protected])

Abstract—The objectives of this study were to investigate the variation of physicochemical properties of chicke broiler meat thawed with low frequency and medium intensity ultrasound. The studies were conducted on breast muscles (m. pectoralis) without the skin of cooled carcasses of broiler chicken 24 hours after the slaughter. The following were studied: pH, water absorbance of meat, content of free water, chemical composition, redox potential, parameters of texture and colour of meat. Sonication of meat was performed in a tub device with the capacity of 1 dm³ using ultrasounds with the frequency of 40 kHz and the source intensity of 2.5 W.cm-2. Results of this study suggest that ultrasonically assisted thawing had effect on thaw loss and heating loss of broiler chicken breast meat. High intensity treatment during meat thawing causes higher losses. Results of the experiment show the possibility of reducing thaw loss and heating loss but additional investigations are necessary. The pH, Warner-Bratzler shear force of meta thawed with ultrasound are lower and ORP, colour parameters (CIE L*a*b*) are higher compared with traditionally thawed sample. The method of immersion thawing of meat and others foods is very promising but it should be optimized and analyzed for safety of the treated food.

Index Terms — thawing, ultrasound, chicken broiler meat

192 56th International Congress of Meat Science and Technology E021

EFFECT OF VARIOUS KIMCHI ETHANOLIC EXTRACT ON OXIDATIVE STABILITY IN COOKED GROUND PORK STORED REFRIGERATION

M.-A. Lee1, J.-H. Choi2, Y.-S. Choi2, D.-J. Han1, H.-Y. Kim1, K.-E. Hwong1, Y.-E. Chang3, H.-K. Chung3, and C.-J. Kim1,2*

1Department of Food Science and Biotechnology of animal resources, Konkuk University, Seoul 143-301, South Korea 2Research Institute for Meat Science and Culture, Konkuk University, Seoul 143-301, South Korea 3Department of Food Science and Nutrition, college of Natural Science, Hoseo University, Asan 336-795, South Korea *Corresponding author (phone: +82-2-450-3684; fax: +82-2-444-6695; e-mail: [email protected])

Abstract—Antioxidant effects of various kimchi extracts in cooked ground pork during refrigerated was studied. Cooked gounr pork samples were treated with ascorbic acid, BHT, BK (baechu kimchi), LK (leek kimchi), MK (mustard leaf kimchi), and WK (white kimchi) and compared to cooked ground pork without antioxidants (NC). The radical scavenging activity of various kimchi extract using DPPH assay resulted MK>LK>BK>WK. The antioxidant activity of various kimchi extract on thiobarbituric acid reacting substances (TBARS), peroxide value, and hexanal conent of cooked ground pork was investigated. The most potent antioxidants on stabilizing oxidation was MK and the lowest antioxidant activity was found with the addition of WK to the meat. These results suggest that the application of kimchi extract could enhance oxidative stabiltiy of meat or other lipid containing food system.

Index Terms — antioxidant, kimchi, lipid oxidation, ground pork

E022

EFFECT OF VARIOUS LEVELS OF GLYCEROL ON THE QUALITY OF CHICKEN JERKY WITH ANKA RICE EXTRACT DURING STORAGE AT 25℃

H. J. Chuang, D. C. Liu*, F. J. Tan, and J. H. Liu

Department of Animal Science, National Chung Hsing University, 250 Kao Kung Rd Taichung 40227, Taiwan ROC *Corresponding author (phone: +886-4-22872622; fax: +886-4-22860265; e-mail: [email protected])

Abstract—The results showed that the yield of chicken jerkys with anka rice ( Monascus purpureus ) extract was lower than the control, but addition of glycerol significantly increased in yield and crude fat content. With the storage time increase, pH values in all treatments didn’t change significantly, and the pH values were from 6.07 to 6.14. The water activity in all treatments were 0.73~0.78 and use of 3% anka rice extract and 3% glycerol (MG3) had significant lower value in all treatments. The total plate counts, mold and yeast counts in all treatments increased with storage time. Non-enzymatic browning of chicken jerky decreased by adding anka rice extract and glycerol. The sample with only anka rice extract had higher shear values than those with glycerol. Shear force decreased with glycerol increase, but increased with storage time. However, the overall acceptance of chicken jerky with anka rice extract and glycerol were higher than the control and MG3 had the highest score in this study. In conclusion, use of 3% anka rice extract and 3% glycerol can improve yield and texture of chicken jerky and also actually kept satisfactory and better quality when chicken jerky stored at 25℃for 21 days

Index Terms — glyerol, anka rice, chicken jerky binder, quality

56th International Congress of Meat Science and Technology 193 E023

EFFECTS OF A HIGH-PRESSURE TREATMENT ON THE PHYSICAL PROPERTIES AND PALATABILITY OF PORK LOIN

Y. J. Kim1,2*, T. Nishiumi2, H. Ogoshi3, and A. Suzuki4

1High Pressure Project Team, Niigata Industrial Creation Organization, Niigata 950- 0078, Japan 2Divition of Life and Food Science, Graduate School of Science and Technology, Niigata Univ., Niigata 950-2181, Japan 3Department of Food and Nutrition, Faculty of Home Economics, Japan Women's Univ., Tokyo 112-8681, Japan 4Department of Health and Nutrition, Faculty of Medical Science for Health, Teikyo Heisei Univ., Tokyo 170-8445, Japan *Corresponding author (phone: +81-25-262-6694; fax: +81-25-262-6663; e-mail: [email protected])

Abstract—This study examined the kinetic property such as the texture using the technique called high-pressure treatment, and its the palatability by sensory evaluation about the quality of meat which is easy to eat. Using pork loin, factors such as the weight reduction and hardness were measured as regards to the influence of the NaHCO3 treatment and the highpressure processing. Furthermore, a sensory evaluation of the ease of eating was performed. After soaking, treating with NaHCO3 and subjecting to a high-pressure treatment cooked meat samples, the weight reduction and hardness decreased with increasing pressure for every meat sample. A sensory evaluation showed that the meat, which had been subjected to high-pressure processing (400 MPa) after the NaHCO3 treatment (0.4 M) had a good taste, was tender, easy to chew and swallow, and little remained in the mouth. After heating, the contents of free amino acids extracted from the meat which had been subected to high- pressure processing after the NaHCO3 treatment were greater than that of the others.

Index Terms — free amino acid, high-pressure treatment, sensory evaluation, sodium hydrogen carbonate (NaHCO3)

E024

EFFECTS OF CURING AGENTS AND CURING TIME ON SAUSAGE TASTE: EVALUATION BY TASTE SENSOR AND ANALYSIS OF BIOCHEMICAL PROPERTIES

K. Nodake1,2*, M. Numata1, K. Kosai1, and T. Nishiumi2

1Central Research Institute, Itoham Foods Inc., Ibaraki 302-0104, Japan 2Division of Life and Food Science, Graduate School of Science and Technology, Niigata University, Niigata 950-2181, Japan *Corresponding author (phone: +82-297-45-6311; fax: +82-297-45-8226; e-mail: [email protected])

Abstract—The purpose of this study is to clarify the effects of curing agents and curing time on sausage taste with the application of biochemical analysis and a taste sensor. Canadian pork was used for this study. Samples were treated either independently or in combination with 1.5% salt, 0.02% nitrite and 0.3% phosphate. Sensory evaluation showed a distinct increase in taste as a result of the addition of curing agents. The taste sensor showed that taste was affected by the curing agents in the order of salt, nitrite and phosphate. Each test sample was plotted in a planned position of the principal component analysis (PCA) diagram, depending on the kinds of curing agents added. As curing time increased, those positions shifted toward certain directions. Biochemical analysis revealed that the addition of nitrite inhibited a decline in inosinic acid with curing. It was presumed that this effect was one of the factors involved in improved test sample palatability. The taste sensor method may be applicable as a quantitative method for evaluating taste characteristics generated during curing.

Index Terms — cooked meat product, curing agent, curing time, taste sensor

194 56th International Congress of Meat Science and Technology E025

EFFECTS OF DRY-AGEING ON PORK QUALITY

M. Juárez1,*, W. R. Caine1, M. E. R. Dugan1, N. Hidiroglou2, I. L. Larsen1, B. Uttaro1, and J. L. Aalhus1

1Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1 2Nutrition Research Division, Food Directorate, Health Products and Food Branch, Health Canada, Sir Frederick G. Banting Research Centre, Ottawa, Ontario, Canada K1A 0L2 *Corresponding author (phone: +1-403-782-8118; fax: +1-403-782-6120; e-mail: [email protected])

Abstract—Dry-ageing has been reported to enhance flavour attributes of beef by surface desiccation, increasing the concentration of flavour-related compounds. However, the effects of dry-ageing on fresh pork have not been evaluated. Large White (LW, n=24) and Large White x Duroc (Duroc, n=24) barrows were slaughtered and three longissimus thoracis et lumborum sections from each side of the carcass were wet or dry-aged for 2, 7 or 14 days. Meat from Duroc barrows had lower (p<0.001) moisture and protein content, and higher (p<0.01) fat content, L* and hue values. Instrumental and sensory tenderness, juiciness and flavour were higher (p<0.01) in meat from Duroc than LW barrows. The increase (p<0.01) in flavour intensity and the decrease in off-flavour of meat from LW barrows were greater (p<0.05) in day 7 than in day 14. The increase in duration of ageing decreased moisture content and drip loss and increased (p<0.001) protein content, purge loss and L*, chroma and hue values. These changes were more accentuated in dry-aged meat (p<0.01). Moreover days of ageing dependent increases (p<0.001) were observed for instrumental and sensory tenderness and juiciness. The increase in purge losses (p<0.001) in dry-aged meat resulted in lower (p<0.001) moisture and higher (p<0.001) protein content compared with wet aged meat. Nevertheless, when standard sensory methodologies were applied (sampling the centre of the chop), no dry-ageing effect (p<0.05) was observed on sensory characteristics. These data suggest that if any change in pork flavour happens during dry-ageing, it is limited to the meat surface. Therefore duration of ageing affected most quality and sensory characteristics, there were only variable changes to quality attributes of dry versus wet-aged pork, but shrink losses associated with dry-ageing were higher.

Index Terms — ageing, flavour, genotype, purge loss, tenderness

E026

EFFECTS OF FREEZING STORAGE AND ADDITION OF DRIP ON THE QUALITY CHARACTERISTICS OF CHICKEN MEAT BATTERS

S.-Y. Kim1, K.-I. An1, E.-S. Lee2, Y.-S. Choi1, D.-J. Han1, H.-Y. Kim1, M.-A. Lee1, K.-E. Hwang1, J.-M. Kim3, and C.-J. Kim1*

1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-Dong, Gwangjin-Gu, Seoul 143-701, South Korea 2Genesis BBQ R&D Center, 1-12 Mok-Ri, Majang-Myeon, Ichoen 467-813, South Korea 3Lotte R&D Center, 23 Yangpyoung-Dong 4Ga, Yangpyoung-Gu, Seoul 150-104, South Korea *Corresponding author (phone: +82-2-450-3684; fax: +82-2-444-6695; e-mail: [email protected])

Abstract—This study evaluated the effects of freezing storage and the addition of drip on the quality characteristics of chicken meat batters. The chicken was frozen at -20±1℃ for 1, 3, and 6 months. In the after, thawed and deboned, chicken meat was used to meat batter and partially drip was added to meat batter (F1D, F3D, and F6D). The pH value gradually increased as freezing storage period increased (p<0.05), the cooking loss, emulsion stability, protein solubility, and apparent viscosity value were gradually decreased as freezing storage period increased (p<0.05). Additionally, the redness, pH, cooking loss, emulsion stability, protein solubility, and apparent viscosity value were increased with addition of drip (p<0.05). The F3D sample showed the lowest springiness value and the F1 sample showed the highest value in cohesiveness, gumminess, chewiness, and hardness value.

Index Terms — chicken meat batter, drip, freezing storage, quality characteristics

56th International Congress of Meat Science and Technology 195 E027

EFFECTS OF HOT BONING AND CURING AGENT ON THE PROCESSING PROPERTIES OF SEMI-DRIED BEEF JERKY

D.-J. Han1, J.-H. Choi1, Y.-S. Choi1, H.-Y. Kim1, M.-A. Lee1, S.-Y. Kim1, S.-M. Choi1, J.-Y. Jeong2, and C.-J. Kim1*

1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-Dong, Gwangjin-Gu, Seoul 143-701, South Korea 2Department of Animal Science, Michigan State University, East Lansing, MI 48824, USA *Corresponding author (phone: +82-2-450-3684; fax: +82-2-444-6695; e-mail: [email protected])

Abstract—the objective of this study was to examine hot-boning / cold-boning and curing solution agent (salt / soy sauce) for enhanced beef jerky’s processing properties. Treatments were prepared with four conditions follows; jreky with cold-boned beef and salt solution, with cold-boned beef and soy sauce solution, with hotboned beef and salt solution, and with hot-boned beef and soy sauce solution. After hand-mixing (for 3 min) and tumbling (for 30 min) for the distribution of curing ingredient, the cured meats dried for 180 min at 55°C, for 180 min at 65°C, and for 60 min at 75°C. Cured meat and jerky with hot-boned beef had higher pH, WHC (Water holding capacity), moisture contents, MFI (Myofibrillar fragmentation index), processing yields, tenderness, and sensorial scores than samples with cold-boned and this may be due to higher pH and WHC in hot-boned meat. Regardless of raw materials, jerky with soy sauce had a significant influence on decreased pH, WHC, moisture contents, salt contents, TBA, CIE L* and b*-values, and the improvement in MFI, mechanical tenderness, and sensorial scores.

Index Terms — hot-boning, jerky, salt, soy sauce

E028

EFFECTS OF PORK/YELLOW-FIN TUNA (THUNNUS ALBACARES) LEVELS ON THE QUALITY CHARACTERISTICS OF EMULSION TYPE SAUSAGE

J.-Y. Shim1, J.-H. Choi2, Y.-S. Choi2, S.-Y. Kim2, and C.-J. Kim2*

1R&D Center, DongWon F&B Co., Ltd., 369-3 Sangdaewon-Dong, Seongnam 462-120, South Korea 2Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-Dong, Gwanjin-Gu, Seoul 143-701, South Korea *Corresponding author (phone: +82-2-450-3684; fax: +82-2-444-6695; e-mail: [email protected])

Abstract—This study was carried out to evaluate about the effects of pork and yellow-fin tuna levels on the quality characteristics of emulsion type sausage, and establishment the appropriate percentage of tuna meat is added. The levels of pork lean meat (PLM) and yellow-fin tuna (YFT) were as follows; control (PLM 100%), T1 (PLM 90%, YFT 10%), T2 (PLM 80%, YFT 20%), T3 (PLM 70%, YFT 30%), T4 (PLM 60%, YFT 40%), T5 (PLM 50%, YFT 50%). The pH of batters was significantly decreased with increasing content of tuna meat, this is because pH of the tuna is considered lower than pH of the pork. Water holding capacity also did not show as significant difference until added 30% of tuna meat, while the addition of 40% were significantly lower than control. Cooking loss did not differ significantly. Apparent viscosity did not show as significant difference until added 10 % of tuna meat, while from more than 20% of tuna meat was significantly lower than control. Fat loss and total cooking loss did not show differently the control until added 30% of tuna meat, a higher loss showed when added more than 30%. Hardness was lower than the control when added more than 40% of tuna meat, but there was no significant difference in springiness. In every measurement without juiciness that does not have a difference compared to the control until added 30% of tuna meat. Also with the addition of the tuna appear larger in terms of smell does not seem to affect. These results suggest that the addition of 30% of the tuna meat seems to be not affect on the quality of emulsion type sausage made of pork.

Index Terms — tuna, emulsion-type sausage, yellow-fin, quality characteristics

196 56th International Congress of Meat Science and Technology E029

EFFECTS OF SOYBEAN SAUCE AND POST-SLAUGHTER PROCESSING ON QUALITY CHARACTERISTICS OF FROZEN HANWOO (KOREAN NATIVE CATTLE) PATTIES

H.-W. Kim1, J.-H. Choi2, Y.-S. Choi2, D.-J. Han1, H.-Y. kim1, M.-A. Lee1, S.-M. Choi1, J.-Y. Jeong1, and C.-J. Kim1*

1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, South Korea 2Research Institute for Meat Science and Culture, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, South Korea *Corresponding author (phone: + 82-2-450-3684; Fax: +82-2-444-6695; e-mail: [email protected])

Abstract—The effects of NaCl (sodium chloride) or soybean sauce and post-slaughter processing were studied on hanwoo (Korean native cattle) patty. The addition of soybean sauce decreased pH values in both of hot-boned and chilled (p<0.05) treatments, hot-boned hanwoo patties with containing soybean sauce had lower cooking loss and reduction in a diameter than those made from chilled hanwoo, and showed a similar effect compare to NaCl treatments on physicochemical properties. Especially, hot-boned treatment with containing showed superior sensory properties (p<0.05), and had the highest overall acceptability score. Therefore, the utilization of soybean sauce on hot-boned hanwoo provides the improvement of quality characteristics in the production of beef patty.

Index Terms — hot-boning, hanwoo, soybean sauce, beef patty

E030

EFFECTS OF SUBSTITUTION OF SPENT LAYING HEN MEAT ON THE QUALITY CHARACTERISTICS OF IMITATION CRAB STICKS DURING STORAGE

S. J. Hur1 and S. K. Jin2*

1Institute of Agriculture & Life Science, Gyeongsang National University, Gajwa-dong 900, Jinju, Gyeongnam, Korea 2Department of Animal Resources and Technology, Jinju National University, Chilam-dong 150, Jinju, Gyeongnam, Korea *Corresponding author (phone: +82-55-751-3283; fax: +82-55-751-3689; e-mail: [email protected])

Abstract—Imitation crab stick (ICS) samples were divided into four treatments, a control (C) prepared with Alaska Pollack as a commercial ICS, T1, which consisted of Alaska Pollack with spent laying hen surimi collected by the pH adjust method, T2, which was composed of Alaska Pollack with spent laying hen surimi collected by the filter cake method, and T3, which consisted of Alaska Pollack with whole spent laying hen meat batter collected by the cutting method. The lightness (L*) and whiteness (W) was higher in the control than in the other ICS samples at 0 days of storage, whereas the yellowness (b*) was significantly higher in T3 than in the other ICS samples. Additionally, the pH increased with storage time in the spent laying hen substituted samples (T1, T2 and T3), with T1 showing a significantly higher pH during storage. The TBARS value increased with storage time in all ICS samples, with T2 showing a significantly lower TBARS value than the other ICS samples at the beginning and end of the storage periods. There was no significant difference in any sensory evaluation items among the ICS samples during storage.

Index Terms — imitation crab stick, spent laying hen, alaska pollack, gel characteristics

56th International Congress of Meat Science and Technology 197 E031

EFFETCTS OF CHICKEN FEET GELATIN ON QUALITY PROPERTIES OF SEMI-DRIED CKICKEN JERKY

H.-Y. Kim1, J.-H. Choi2, Y.-S. Choi2, D.-J. Han1, M.-A. Lee1, S.-Y. Kim1, K.-E. Hwong1, S.-M. Choi1, and C.-J. Kim1,2*

1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-Dong, Seoul 143-701, Republic Korea 2Research Institute for Meat Science and Culture, Konkuk University, 1 Hwayang-Dong, Seoul 143-701, Republic Korea *Corresponding author (phone: +82-2-450-3684; fax: +82-2-444-6695; e-mail: [email protected])

Abstract—The aim of this study was carried out to investigate the effect of chicken feet gelatin on quality properties of semi-dried chicken jerky. The swollen chicken feet with hydrochloric solution (0.1 N HCl) were neutralized with flowing tap water and then was extracted 75°С hot water. Chicken feet gelatin was dehydrated at the freeze-dryer. The experimental design of semi-dried jerky prepared with CON (chicken meat: 100%), C01 (chicken meat: 99%, chicken feet gelatin: 1%), C02 (chicken meat: 98%, chicken feet gelatin: 2%). After tumbling with curing solution, the cured meats were stuffed into cellulose casing and then dried. Water and protein content were increased with increasing of chicken feet gelatin level (p<0.05). However, fat and ash content was decreased with increasing of chicken feet gelatin level. Drying yields was increased with increasing of chicken feet gelatin feet gelatin level (p<0.05). But, shear force and pH were decreased with increasing of chicken feet gelatin level (p<0.05). There was no difference among the chicken jerky preparations within feet gelatin level in water activity and sensory evaluation (p>0.05).

Index Terms — chicken, feet, gelatin, semi-dried jerky

E032

EFFECT OF LONICERA JAPONICA THUNB. EXTRACTS ADDITIONS ON THE KEEPING QUALITY OF CHINESE-STYLE SAUSAGE AND FRANKFURTER

G.-C. Yu and Y.-C. Wu*

Department of Animal Science and Biotechnology, Tunghai University, No 181, Section 3, Taichung-Kan Road, Taiwan 407-04 ROC *Corresponding author (e-mail: [email protected])

Abstract—The purpose of this study was to investigate the effect of Lonicera japonica Thunb. Extracts addition on the keeping quality of Chinese-style sausage and frankfurter. The Chinese-style sausage and frankfurter with L. japonica extracts (0%, 1%, 2%, and 3%) addition. The results showed that Chinese-style sausages with L. japonica extracts addition had higher pH value, lower TBA value, lower number of total plate count and Coliform in the fourth week to eighth week and lactic acid bacteria in the second week to eighth week. No significant different on sensory evaluation of Chinese-style sausage among different concentrations of L. japonica extracts addition were found. In frankfurters, the addition of L. japonica extracts had lower TBA value and number of total plate count. No effect evaluation of frankfurters with L. japonica extracts addition in color, odor, hardness, juiciness and overall acceptability were found.

Index Terms — Lonicera japonica thunb., meat product, shelf life

198 56th International Congress of Meat Science and Technology E033

EFFECT OF MICROWAVE HEATING AND MARINATION ON COLOUR AND TENDERNESS OF SEMIMEMBRANOSUS AND SEMITENDINOSUS MUSCLES FROM FRIESIAN MATURE COWS

C. E. Realini1*, M. Pérez-Juan1, and A. Kondjoyan2

1Carcass and Meat Quality, IRTA, Finca Camps i Armet, Monells (Girona), E-17121, Spain 2Qualité des Produits Animaux, INRA, F-63122 Saint-Genès-Champanelle, France *Corresponding author (phone: +34-972630052; fax: +34-972630373; e-mail: [email protected])

Abstract—Semimembranosus (SM) and Semitendinosus (ST) muscles from 8 mature cows were used to evaluate the effect of power of heating, final meat temperature, and marination on beef quality using a domestic microwave (MW) oven. Muscles were cut into roasts assigned to either a control (CON: no marinade, right- carcass side) or a marination-treatment (MAR: left-carcass side) and cooked using combinations of 2 MW powers (250 vs. 900 W) and 2 final temperatures (60 vs. 80°C). There was no power effect on tenderness of SM and ST. Cooking at 900 W resulted in lower redness in SM and lower yellowness in ST muscle compared with 250 W. Cooking to an internal temperature of 80°C showed lower SM tenderness and lower SM and ST redness than 60°C. Marination improved tenderness and decreased redness in both cooked muscles. High and low MW power can be used satisfactorily for cooking SM and ST muscles. Marination of beef from mature cows and lower final meat temperature improved cooked beef quality using microwave particularly in the SM muscle.

Index Terms — beef, marination, microwave, quality

E034

EFFECT OF NEW PEPPER AND CUMMIN FREON EXTRACTS ON THE PROXIMATE COMPOSITION AND SENSORY PROPERTIES OF BULGARIAN TYPE FERMENTED SAUSAGE (SUDJUK)

S. G. Dragoev1*, D. K. Balev1, K. W. Wassilev1, and N. S. Nenov2

1Department of Meat and Fish Technology, University of Food Technologies, 26 Maritza blvd., Plovdiv 4002, Bulgaria 2 Department of Industrial Thermotechnics, University of Food Technologies, 26 Maritza blvd., Plovdiv 4002, Bulgaria *Corresponding author (phone: +359-899-82-99-20; fax: +359-32-24-77-64; e-mail: [email protected])

Abstract—The effect of pepper (Piper nigrum) and cummin (Cumminum cyminum) extracts obtained by Freon 1340 on the proximate composition and sensory properties of Bulgarian type dry fermented sausage (sudjuk) during the production (14 days) and during 30 days storage at 0 - 4°C of the vacuum packed sausage was studied. Besides the control sample C and the experimental sample with spice extracts E, a comparative control sample B with addition of 0.2 g/kg butylated hydroxytoluene (BHT) was examined. It was estimated that the replacement of ground pepper and cummin with aliquot parts of their Freon extracts contributed to expressive improvement of the sensory properties, increased water and protein content and decreased lipid and ash content both for the final product and the vacuum packed sausage after 30 days refrigerated storage at 0 – 4°C. The addition of 0.02 % BHT was not so effective to preservation of the sudjuk sensory properties and did not effect on the proximate composition of the meat product.

Index Terms — freon 1340 spice extracts, proximate composition, sensory properties, dry fermented sudjuk

56th International Congress of Meat Science and Technology 199 E035

EFFECT OF ORGANIC ACIDS AND 50% CARBON DIOXIDE-PACKAGING ON THE QUALITY CHARACTERISTICS OF SLICED BACON DURING STORAGE

1 1 1 2 3 1 1* Muhlisin , S. M. Kang , W. H. Choi , K. T. Lee , S. H. Cheong , I. K. Kwon , and S. K. Lee 1Department of Animal Products and Food Science, Kangwon National University, Chuncheon 200-701, South Korea 2Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung 210-702, South Korea 3Geo Food Tech Institute, Seongnam 463-741, South Korea *Corresponding author (phone: +82-33-250-8646; fax: +82-33-251-7719; e-mail: [email protected])

Abstract—The objective of this study was to investigate the effect of organic acids and 50% carbon dioxide- packaging on the quality characteristics of sliced bacon during storage. The sample were treated with either 5% sodium acetate/sodium diacetate or non-treated (control), packaged in modified atmosphere packaging (MAP) containing 50% CO2/50%N2 and 100% N2, and then stored at 5℃ for 22 days. Organic acids increased the pH value and inhibited lipid oxidation, volatile basic nitrogen (VBN) formation, and anaerobic bacteria of 8 to 18 day. 50% CO2-packaging, either alone or with organic acids, inhibited VBN formation, but was not more effective in redness than 100% N2-packaging alone.

Index Terms — MAP, sliced bacon, sodium acetate, sodium diacetate

E036

EFFECT OF PERILLA EXTRACTS ADDITION ON KEEPING QUALITY OF CHINESE- STYLE SAUSAGE AND FRANKFURTER

C.-H. Hsieh and Y.-C. Wu*

Department of Animal Science and Biotechnology, Tunghai University, No 181, Section 3, Taichung-Kan Road, Taichung, Taiwan 407-04 ROC *Corresponding author (e-mail: [email protected])

Abstract—The purpose of this study was to investigate the keeping quality of Chinese-style sausage and frankfurter with addition of Perilla frutescens extracts. The Chinese-style sausage and frankfurter with pertlla extracts (0%, 1%, 2%, and 3%) addition were stored at 4℃ for eight weeks. The result showed that the Chinese- style sausage with perilla extracts addition has higher a value and b value (p<0.05), lower TBA value (p<0.05), lower lactic acid bacteria in second week (p<0.05), lower coliform and total plate count in the fourth week (p<0.05). In sensory evaluation of Chinese-style sausage, perilla groups (1%, 2%, and 3%)) had higher score in the color, odor, perilla flavor and after-taste (p<0.05), control and 1% groups had higher score in overall acceptability (p<0.05). In Frankfurter study, perilla treatment had higher a value and b value (p<0.05). The group of 2% had the best performance in the lactic acid bacteria and total plate count (p<0.05). In sensory evaluation of Frankfurter, perilla groups (1%, 2%, and 3%) had higher score in the color, odor, perilla flavor and after-taste (p<0.05), group of 0% has higher score than other groups in overall acceptability (p<0.05). The perilla extract could reduce oxidation and microorganism on products effectively, but perilla own strong odor, may cause the acceptability of products drop with an excess of perilla. Adding the perilla extracts with optimum level (1~2%) in meat products not only improve shelf-life and increase the value of meat products, also keep meat products original flavors.

Index Terms — keeping quality, perilla, sausage, shelf-life

200 56th International Congress of Meat Science and Technology E037

EMULSION AND GELLING PROPERTIES OF PORK MYOFIBRILLAR PROTEIN EMULSIFIED GELS AS AFFECTED BY DIFFERENT SALT LEVELS AND PH VALUES

H. S. Jang and K. B. Chin*

Department of Animal Science, Chonnam National University, Gwangju 500-757, South Korea *Corresponding author (phone: +82-62-530-2121; fax: +82-62-530-2129; e-mail: [email protected])

Abstract—The emulsion stability, emulsifying activity, and gelling properties of pork myofibrillar protein were affected by many factors. Especially, the interaction of protein and fat is important to affect the desirable texture or flavor in meat products. Thus, this study was to determine the effects of salt level (NaCl, 0 M, 0.3 M, 0.6 M) and pH values (pH 5.0, 5.5, 6.0, 6.5) on emulsion and gelling properties of pork myofibrillar protein (MP) with the addition of corn oil. Emulsion stability index (ESI), emulsifying activity index (EAI), creaming index (CI), cooking yield (CY, %) and gel strength (GS, gf) were measured to determine the emulsion and gelling properties of MP system. The ratio of MP and corn oil was 1:20 for ESI, EAI and CI, and 1:2 for gelling properties. EAI and ESI of pork MP system showed higher at pH 6.0 and pH 6.5 than at pH 5.0 and pH 5.5 in 0.3 M salt (p<0.05). Thus, the optimum condition to have better emulsion properties was pH 6.5 in 0.3 M salt. GS increased with increased salt level, and decreased with increased pH from 5.5 to 6.5 in higher salt level (0.6 M salt). CY increased with increased pH in 0 M and 0.3 M. CYs were higher in 0.6 M salt as compared to 0.3 M salt, regardless of pH ranges from 5.5 to 6.5. Gelling properties were best at pH 5.5 in 0.6 M salt. These results indicated that the salt level and pH value in MP emulsion system were highly interacted and significantly affected the MP emulsion system. Further research is required to determine how these factors affected the MP emulsion system and actual emulsified meat products.

Index Terms — emulsion, myofibrillar protein, salt level and pH value, gelling properties

E038

EVALUATION OF ANTIOXIDATIVE AND ANTIBACTERIAL ACTIVITY OF SOME HERBS (TAIWAN BASIL-OCIMUM BASILICUM "NINE-LEVEL PAGODA"), GARLIC SPROUT-ALLIUM ATIVUM AND GINGER-ZINGIBER OFFICINALE) IN FRESH CHICKEN SAUSAGE DURING STORAGE AT 2-4℃

D. C. Liu*, C. H. Lin, B. Y. Yung, C. W. Shih, Y. H. Chen, S. W. Chen, and J. H. Liu

Department of Animal Science, National Chung Hsing University, 250 Kao Kung Rd Taichung 40227, Taiwan ROC *Corresponding author (phone: +886-4-22872622; fax: +886-4-22860265; e-mail: dcliu@ dragon.nchu.edu.tw)

Abstract — Crude fat of fresh chicken sausages with 3% Taiwan basil, garlic sprot and ginger, individually, were lower than the control but no significant differences were found among them (p>0.05). pH values in all fresh chicken sausages decreased with storage time and at the 14th day fresh chicken sausage with garlic sprout and Taiwan basil were significantly lower than the control and ginger treatment. Before 10days during storage, herbs didn’t demonstrate better antioxidative ability but ginger had lower TBA value in comparison with the control, Taiwan basil and garlic sprout at the final day. With storage time, VBN in all fresh chicken sausages were gradually increased and Taiwan basil and garlic sprout showed significantly lower than control and ginger at the final day. During storage, the total plate counts in all samples increased with storage time. Fresh chicken sausages with Taiwan basil and garlic sprout had significant lower counts (p<0.05) when compared with the control and ginger at the end of storage. On sensory panel, except of fresh chicken sausage with ginger, the control, Taiwan basil and garlic sprout had higher score in appearance, flavor and overall acceptance but lower in off-odd before 7 days during storage. However, 3% ginger had the highest off odd score and the lowest overall acceptance score at the end of storage in this study.

Index Terms — Taiwan basil, garlic sprout, ginger, fresh chicken sausage

56th International Congress of Meat Science and Technology 201 E039

EVALUATION OF ANTIOXIDATIVE AND ANTIMICROBIAL ACTIVITY OF HOUTTUYNIA CORDATA, TOONA SINENSIS AND ARCTIUM LAPPA IN FRESH CHICKEN SAUSAGE DURING STORAGE AT 2-4℃

D. C. Liu1*, B. Y. Yung1, C. H. Lin1, C. W. Shih1, Y. H. Chen1 , S. W. Chen1, and J. H. Liu1

1Department of Animal Science, National Chung Hsing University, 250 Kao Kuang Rd Taichung 40227, Taiwan ROC *Corresponding author (phone: +886-4-22872622; fax: +886-4-22860265; e-mail: dcliu@ dragon.nchu.edu.tw)

Abstract—Crude fat of fresh chicken sausages with 3% Chinese mahogany and burdock, individually, were significantly lower than the control and fish wort (p<0.05). At the same time, moisture and crude protein in Chinese mahogany was signifcantly higher than with the control, fish wort and burdock. pH values in all fresh chicken sausages decreased with storage time and at the 7th day fresh chicken sausage with Chinese mahogany significantly went down to pH 4.8 then kept this pH value still to the end of storage (14 days). We also found during the whole storage, herbs didn’t demonstrate better antioxiative activity. With storage time, VBN in all fresh chciken sausages were gradually increased and 3% Chinese mahogany showed sigificantly lower than the control, burdock and fish wort at the final day. The total plate counts in all samples increased with storage time and the reults also displayed fish wort had better anti bacetrial activity than the others two herbs. On sensory panel, fresh chicken sausage with fish wort and the control had higher score in appearnace, flavor and overall acceptance at the inital day and then but lower in off-odd before 7 days during storage. However, 3% fish wort was suitable and has a better quality in fresh chicken sausage in coparison with the other two herbs in this study.

Index Terms — fish wort, Chinese mahogany, burdock, fresh chicken sausage

E040

EVALUATION OF FUNCTIONAL PROPERTIES OF BINDERS CONSTITUTED WITH PIG PLASMA, SODIUM CASINATE AND SOYBEAN PROTEIN AND THOSE APPLICATION IN RESTRUCTURED PORK STEAK

D. C. Liu*, C. P Lin, and J. H. Liu

Department of Animal Science, National Chung Hsing University, 250 Kao Kung Rd Taichung 40227, Taiwan ROC *Corresponding author (phone: +886-4-22872622; fax: +886-4-22860265; e-mail: dcliu@ dragon.nchu.edu.tw)

Abstract—The purpose of this study was to evaluate rheological properties and binding ability of four binders constituted with non meat proteins includes pig plasma(PP), sodium casinate(SC), and soybean protein(SP) and sorted as following (A) binder: 80PP+10SP+10SC, (B) binder: 60PP+20SP+20SC, (C) binder: 40PP+30SP+30SC, and (D) binder: 20PP+10SP+10SC, individually. The polymer formation and viscoelastic changes were evaluated by SDS-PAGE electrophoresis and dynamic rheological measurement, respectively. The four binders were applied to restructured pork and the appearance, textural properties, tensile strength, cooking loss and sensory panel test were evaluated in this research. The results showed the polymer formation of the binders (A, B, C, and D) were performed by SDS-PAGE electrophoresis in figure 1. There were polymers on the top in SDS-PAGE for four binders with pig plasma, soy protein and sodium casinate and with the amount of soy protein and sodium casinate, polymers are more thicker and significant. After treated at 37℃ for one hour, polymers are observably clear and thick compared with non heating. In rheological properties, tangent delta (δ) value of binder A and B became smaller (< 1) after heating at 77℃ and the value rapidly decreased to 0.2 with heating temperature increasing. Besides, binder C and D need a higher heating temperature about 82℃ to form gel due to higher % of soy protein and sodium casinate in constitutes then tangent delta (δ) value gradually declined with heating temperature. The crude protein and ash content of restructured pork steaks with four binders were significantly higher than those of the control (p<0.05). Moisture, crude fat, pH and cooking loss were not significantly different among four binders and the control. The color (L, a, and b) of the restructured pork steaks with four binders and the control also were not significantly different in this study. In the textural properties, the hardness, fracturability, chewiness and shear value of restructured pork steaks with four binders were significantly lower than those of the control. However, the binding ability of restructured pork steaks with binder A and B had higher value compared with binder C, D and control. In sensory panel items, binding ability, flavor, juiciness and texture scores of restructured pork steaks with binder B had better score in all treatments and the control. In conclusion, the better quality and binding ability of low salt restructured pork steak could be prepared by binder B constituted with 60PP+20SC+20SP in this research.

Index Terms — binder, pig plasma, sodium casinate, and soybean protein

202 56th International Congress of Meat Science and Technology E041

EVALUATION OF MUNGBEAN PROTEIN ISOLATE AS A SUBSTRATE FOR MICROBIAL TRANSGLUTAMINASE ON HEAT-INDUCED GELATION OF PORK MYOFIBRILLAR PROTEIN

H. C. Lee and K. B. Chin*

Department of Animal Science, Chonnam National University, Gwangju 500-757, South Korea *Corresponding author (phone: +82-62-530-2121; fax: +82-62-530-2129; e-mail: [email protected])

Abstract—This study was performed to evaluate the potential possibility of various levels (0, 0.27, and 0.53%) of mungbean protein isolate (MPI) as a substrate for transglutaminase (TG) interaction on the pork myofibrillar protein (MP). Heat-induced gel characteristics were evaluated by measuring cooking loss (CL), gel strength (GS) SDS-PAGE, thermograms, and microstructure. TG treatment increased CL and GS of mixed protein gels (P<0.05), while increased MPI level reduced CL. SDS-PAGE profiles of treatments with TG showed high molecular weight biopolymers, regardless of MPI level. However, the loss of a band of MPI alone at TG- mediated mixed protein gel indicated that MPI could be a potential substrate for TG. The MP control without TG and MPI (CTL) showed three endothermic peaks at approximately 55, 63, and 74°C, corresponding to myosin heavy chain, myosin light chain, and actin, respectively. The TG treatment resulted in reduced peak temperatures of myosin light chain and vanished endothermic peak of myosin heavy chain (denaturation), indicating the initial changes of protein gelation. The addition of MPI slightly changed to the endothermic peaks, as compared to those of CTL. In microstructures, TG treatment affected the formation of a finely stranded structured in MP gels, while MPI showed a conglomerated surface in TG-mediated MP gels. In conclusion, the roles of MPI could be identified as a water binder and a substrate for TG interaction.

Index Terms — mungbean protein isolate, pork myofibrillar protein gel, transglutaminase

E042

EVALUATION OF THE INFLUENCE OF ENZYMIC PREPARATION ON QUALITY TRAITS OF COOKED SAUSAGE PRODUCTS

A. Lisitsyn, A. Semenova, T. Kuznetsova, V. Nasonova, and S. Gorbatov

The V.M. Gorbatov All-Russian Meat Research Institute of Rosselkhozaademia, Talalikhina 26, 109316, Moscow, Russia *Corresponding author (phone: +7-495-676-65-51; fax: +7-495-676-65-51; e-mail: [email protected])

Abstract—Research work has been conducted on the study of the influence of enzymic preparation- transglutaminase on quality traits of cooked sausage products, particularly on sensory evaluation, structural- mechanical characteristics and microstructure of final product.

Index Terms — enzymic preparation, transglutaminase

56th International Congress of Meat Science and Technology 203 E043

FUNCTIONAL EFFECTS OF TOFU POWDER IN PORK EMULSION GEL

W. Panyathitipong1 and Y. Puechkamut2*

1Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon, Bangkok, Thailand 2Faculty of Agro Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand *Corresponding author (phone: +66-2326-4112, +668-1642-4428; fax: +66 2326 4091; e-mail: [email protected])

Abstract—Effect of tofu powder on functionality and texture of pork emulsion gel were studied. The tofu powder (40, 60, and 80%) was replaced pork as pre-emulsion to formulate emulsion gel. The tofu powder caused increasing of emulsion stability, water holding capacity and hardness of the gels (p<0.05). There were significant correlation between variation of tofu powder and functionality and hardness (p<0.01). Water holding capacity (WHC) had significant effect on the total expressible (TEF) and fat loss of emulsion. The correlation between WHC and TEF and fat loss were significant at p<0.01.

Index Terms — tofu powder, meat emulsion, water holding capacity and emulsion stability

E044

FUNCTIONALITY OF FAT IN OIL DISPERSIONS FOR USE AS MEAT MARINADES

S. B. Irmscher, V. Schuh, K. Herrmann, M. Gibis, and J. Weiss*

Department of Functional Foods, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 21/25, 70599 Stuttgart, Germany *Corresponding author (phone: +49-711-459-24415; fax: +49-711-459-24446; e-mail: [email protected])

Abstract—In oil-based marinades, uniform suspension of particulates such as salt or spices requires a gel-like behavior of the matrix to prevent gravitationally driven separation (i.e. sedimentation). This can be achieved by adding an organogelator (solid fat) to liquid oil that converts the liquid oil into a solid fat-oil gel. In this study, different fat types were used as organogelator and the influence of their addition to a liquid oil on the physicochemical properties of the resulting oil-fat-dispersions assessed. Three higher melting fats and a lower melting palm fat were used. Addition of lower melting palm fat to raps oil led to formation of gels with a nearly transparent appearence. Gels were strong with high elastic (G’) and loss moduli (G”) but destabilized at low temperatures. Oil-fat-dispersions that contained high melting fats had a higher temperature stability but were substantially more opaque. Gels were mechanically weaker than those formed from low melting fats and thus were not able to keep spices suspended for prolonged storage periods. All oil-fat-mixtures exhibited a shearthinning behavior.

Index Terms — oilgel, oil-fat-dispersion, fat, gelation, marinades

204 56th International Congress of Meat Science and Technology E045

INDICATOR BACTERIA AND EFFICACY OF CRUDE BACTERIOCINS FROM LACTOCOCCUS LACTIS TISTR 1401 ON CHICKEN MEATBALLS SHELF LIFE

Kanok-Orn Intarapichet1*, Malaiporn Sriwira1, and Suphitchaya Chanthachum2

1School of Food Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand 2Department of Food Technology, Prince of Songkla University. Had Yai, Songkla 90110, Thailand *Corresponding author (phone: +66-44-22-4265; fax: +66-44-22-4387; e-mail: [email protected])

Abstract—The objectives of this study were to obtain dominant bacterial strains from in-house prepared chicken meatballs to be used as indicator bacteria, and to use 10-fold concentrated crude (CCB) and freeze dried crude bacteriocins (FDCB) produced from Lactococcus lactis TISTR 1401 to extend shelf life of chicken meatballs by mixing in the meatball batter. In comparison with commercial nisin, 0.2% each form of bacteriocins was mixed in chicken meatball batter prior to forming in hot water. The meatballs were aerobically and vacuum packed and stored at 4oC for 21 days, samples were taken every 3 days for pH measurement and microbial enumeration. The inhibition activities of CCB, FDCB, and nisin against the most dominant strain of Bacillus spp. (85%) were 3200, 6,400 and 6,400 AU/mL, respectively. According to the Thai FDA microbial standard count of ≤ 5.0 log cfu/g food, it was found that with bacteriocins adding, the meatballs could be kept at least 3 days longer than control meatballs when packed in both conditions; 18 days for aerobically packed and 21 days for vacuum packed meatballs. The FDCB and nisin added meatballs had slightly lower (p<0.05) microbial counts and pH values than CCB meatballs. However, it could be mentioned that an inhibition efficacy of both forms of crude bacteriocins was comparable to that of commercial nisin.

Index Terms — chicken meatball batter, crude bacteriocins, indicator bacteria, shelf life extension

E046

INFLUENCE OF DRYING TEMPERATURE ON COLOUR AND TEXTURAL TRAITS OF DRY-CURED “LACON”

D. Franco1*, M. C. García Fontán1, L. Purriños1, J. Carballo2, and J. M. Lorenzo1

1Meat Technology Centre of Galícia, Rua Galícia nº 4 Parque Tecnoloxico de Galícia, San Cibrao das Viñas 32900 Ourense (España). 2Food Technology Laboratory, University of Vigo, 32004 Ourense, Spain *Corresponding author (e-mail: [email protected])

Abstract—The aim of this study was to analyze the effect of drying temperature during ripening stage on physicochemical, weight loss, colour parameters, and texture traits of dry cured “lacón”. Three different drying temperatures were used in this study: 12, 16, and 22ºC. A total period of 102 days was applied to elaborate the product and the salting process took 0.75 days/kg. As the processing period increased, moisture, luminosity, yellowness and cooking losses decreased in the three groups, whereas weight loss, salt content, redness and shear force increased. Moisture content, weight loss and shear force were the most affected in all physicochemical traits, being influenced by drying temperature at the end of process.

Index Terms — dry-cured “lacón”, drying temperature, shear force, colour

56th International Congress of Meat Science and Technology 205 E047

INFLUENCE OF FILLING CONDITIONS ON PRODUCT QUALITY AND OPERATING PARAMETERS IN FERMENTED COARSE MEAT EMULSIONS PRODUCED BY CONTINUOUS HIGH SHEAR GRINDING AND VACUUM FILLING

Z. Böthe1, K. Herrmann1, W. Braig², A. Buechele², and J. Weiss1*

1Food Structure and Functionality Laboratories, Department of Food Science and Biotechnologie, University of Hohenheim, 70599 Stuttgart, Germany 2Handtmann Maschinenfabrik, 88400 Biberach, Germany *Corresponding author (phone: +49-711-459-24415; fax: +49-711-459-24446; e-mail: [email protected])

Abstract—The influence of filling conditions of high shear grinders on structure, physicochemical properties and sensory of fermented salami was evaluated. Coarse meat emulsions (65% pork, 35% pork belly) were manufactured by passing mixtures through perforated knife-plate assemblies at different temperatures. Casings were filled by vacuum stuffing and fermented for 21 days at 24-14°C and 94-74% RH. Changes in pH, weight, water activity and texture, were determined. Fat particles size and spatial distribution were obtained by image analysis. Sensory analysis of products was conducted by a trained panel. Similar high quality products could be obtained without the need to use frozen meat. Coarse meat emulsions (aka salami) filled at bulk mass temperatures of 0 and +2°C had excellent sensory scores based on their product appearance, fat particle size distribution and number of pores. The quality was comparable with that of control-batches filled at -2.8°C. At raw material temperatures above 0°C, only minimal temperature increases of 1-1.4°C occurred after the filling process. The warmer raw material dramatically decreased the power consumption and reduced the acting torque by 40%. Swirling and delays during fermentation were not observed. Results showed that the combination of continuous filling and shear grinding has a substantial potential to reduce process time, energy costs while maintaining a high quality of the produced product.

Index Terms — coarse meat emulsion, fermented salami, high shear grinding, vacuum filling, product quality

E048

INVESTIGATIONS OF MICROSTRUCTURE OF SMOKED-COOKED PRODUCTS FROM HOT AND CHILLED PORK

A. A. Semenova, T. G. Kuznetsova, A. A. Motovilina, L. I. Lebedeva, and L. A. Vereetov

The V.M. Gorbatov All-Russian Meat Research Institute of Rosselkhozacademia, Talalikhina 26, 109316, Moscow, Russia

Abstract—The microstructure investigations of smoked-cooked products manufactured from hot and chilled pork were conducted at the V. M. Gorbatov. All-Russian Meat Research Institute. The purpose of the investigations was to evaluate the influence of the used technique of dressing and hot-boning of the raw materials and combined processes of chilling and aging of boneless vacuum-packed raw materials and curing (injecting and massaging) on microstructure indices of final products.

Index Terms — ageing, curing, food-grade phosphates, hot and chilled pork, microstructure, salt, sensory evaluation, smoked-cooked pork products, sodium nitrite, vacuum packaging, yield

206 56th International Congress of Meat Science and Technology E049

MICROBIAL CHARACTERISTICS OF MUTTON DRY FERMENTED SAUSAGES AS AFFECTED BY THE USE OF COMBINATIONS OF STARTER CULTURES

L. Zhao1,3 , C. Ma3, Y. Jin2*, and H. Li2

1Department of Food Science and Engineering, Vocational Technical College, Inner Mongolia Agricultural University, Tuyouqi 014109, China 2College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China 3College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China *Corresponding author (phone: +86-471-4309230; fax +86-471-4309230; e-mail: [email protected])

Abstract—The microbiological of mutton fermented sausages with combinations of starter cultures were evaluated to determine their quality characteristics during ripening and storage. These sausages were manufactured with mutton and tail fat obtained from sheep fed in Inner Mongolia, PRC. Two groups of fermented sausages manufacture using the same technology were named control group (CO) and starter culture group (SC). In this study, Lactic acid bacteria counts in sausages made with combinations of starter cultures increased to 8 log CFU/g and remained at this level throughout the storage period. The total bacteria counts in the SC were lower (p<0.05) than in the control group after drying and storage time. The Micrococci- staphylococci counts in the samples inoculated with combination of starter culture were significantly lower (p<0.05) than in the control during ripening.

Index Terms — microbiological characteristics, starter cultures combination and mutton fermented dry sausages

E050

ORGANIC ACID EFFECTS OF PROCESSING TIME ON PROTEOLYTIC CHANGES IN SEMI AND DRY SAUSAGES

Aro A. Juan M.1*, Chaina S. Amelia2, Segura P. Roger1, and Sekikawa Mitsuo2

1Department of Agro-industries, Altiplano National University, Av. Ejercito 329, PO Box 241 Puno, Peru 2Departament of Animal and Food Hygiene, Obihiro University of Agriculture and Veterinary Medicine, Inada, Obihiro, Hokkaido, Japan, 080-8555 *Corresponding author (phone/fax: +51-51-366080; e-mail: [email protected])

Abstract—Proteolytic changes in semi and dry sausages produced by two methods were determined during processing and storage for 60 days. The sausages were produced with or without organic acids in both methods. Lactic acid was used as organic acids for their acidic and proteolytic characteristics. The major changes in proteolytic characteristics of semi and dry sausage took place during the processing stage. A remarkable accumulation of free amino acids was detected in dry sausage. Higher level was in the sample with lactic acid of dry sausage, but with differences being significant for long ripened products. Proteolytic activity was observed in both with and without organic acids sausages during processing. Moreover, slight increases in proteolytic activity was detected during storage in both of organic acids added and control dry sausages, and also in semi dry sausages due to some heat-resistant proteolytic enzymes. Sarcoplasmic and myofibrillar proteins were also affected by addition of organic acids, fermentation, drying and heat processing. During fermentation, organic acid and control sausages showed intense proteolysis in both the dry and semi dry processing methods. After heating, intensive degradation of both sarcoplasmic and myofibrillar proteins due to denaturation was observed in semi dry processed samples. Bacterial proteinases contribute to the degradation of these proteins and which resulted the development of semi and dry sausage characteristics. Thus, use of organic acid in dry sausages resulting a safer product.

Index Terms — lactic acid, proteolysis, amino acid, semi dry sausage

56th International Congress of Meat Science and Technology 207 E051

PHYSICOCHEMICAL CHARACTERISTICS OF NOODLES USING CHICKEN BREAST ADDED WITH RUBUS COREANUM MIQUEL AND OPUNTIA FICUS-INDICA VAR. SABOTEN

S. M. Kim*

1Department of herbal Foodceutical Science, Daegu Haany University, 290, Yugok-dong, Gyeongsansi, Gyeongsangbuk-Do, 712-715, South Korea *Corresponding author (phone: +82-53-819-1427; fax: +82-53-819-1427; e-mail: [email protected])

Abstract—Effect of Rubus coreanum Miquel and Opuntia ficus-indica var. saboten in combination with chicken breast and wheat gluten on functional properties and physicochemical characteristics during processing of cooked noodles were investigated. These studies were carried out to investigate functional properties of Rubus coreanum Miquel and Opuntia ficus-indica var. saboten by the antioxidant ability. Antioxidant activities were evaluated by electron donating, xanthine oxidase inhibition rate and contents of total polyphenols. Overall, the antioxidant activities of hot water extracts showed a little higher than those of ethanol extracts. And also, the antioxidant abilities at the concentration of 1,000 ppm in hot water extracts showed a higher than those of ethanol extracts by the determination of total polyphenol content and DPPH, in which showed 150.25 mg% in extracts of Rubus coreanum Miquel and showed 69.36%in extracts of Opuntia ficus-indica var. saboten. The effects on processing characteristics of cooked noodles were investigated in combination with transglutaminase (TGase), plant extracts, wheat gluten and chicken breast. Cooking time was very short as 340 second in CB (cooked breast), compared to other treatments. In contrast, NCB (non cooked breast) took a long time as 779 second. And also, CB was higher than NCB, where showed 146.3% in CB and 61.5% in NCB in water absorption ratio during cooking of noodles. Tubidity of soup was lowest as 0.240 in NCBT (non cooked breast transglutaminase), which means a lowest loss of solid in noodle during cooking. In case of treatment of TGase, overall texture properties were higher than other samples in hardness, cohesivness, springiness, and gumminess. In sensory evaluations, cooked noodles treated with TGase showed a higher than other treatment in overall acceptability.

Index Terms — chicken breast, wheat gluten, transglutaminase, noodle

E052

PORK PATTIES CONTAINING TOMATO POWDERS IMPROVED PHYSICOCHEMICAL PROPERTIES AND ANTIOXIDANT ACTIVITY

H. S. Kim and K. B. Chin*

Department of Animal Science, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju, 500-757, South Korea *Corresponding author (phone: +82-62-530-2121; fax: +82-62-530-2129; e-mail: [email protected])

Abstract—This study was performed to evaluate antioxidant activity of oven-dried tomato powder as affected by water solubility, and physicochemical properties and antioxidant activity of pork patty containing tomato powders. Fresh tomatoes were homogenized and dried at 60℃ oven (TP). After diluted with water and stirred, then two different powders were collected by freeze-drying of water soluble solution (TWS) and residues from mixed solution of TP with water (TWI). TWI (water insoluble) showed higher activities for 1,1-diphenyl-2- picrylhdrazyl (DPPH) radical scavenging activity at 0.1% and iron chelating ability at 1% alone than other treatments. Pork patties containing 0.5% TWI had the highest redness and yellowness among other treatments (p<0.05). Thiobarbituric acid reactive substance (TBARS) of pork patties containing 0.5% all dried powders was lower than that of CTL1 (p<0.05) and not different from the reference (0.01% BHT) (p>0.05). These results indicated that the lipid oxidation was suppressed with the addition of tomato powders in pork patties and thus, it could be used as a natural antioxidant in meat products for the partial replacement for synthetic antioxidant.

Index Terms — antioxidant effect, pork patty, tomato powder, water solubility

208 56th International Congress of Meat Science and Technology E053

POSIBILITIES OF USING PROBIOTIC BACTERIA IN THE PRODUCTION OF DRY FERMENTED LOINS

D. KołoŜyn-Krajewska1, Z. Dolatowski2, K. Neffe1, L. Jachacz 2, and D. Jaworska1

1 Department of Catering Technology and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c Street, 02-776 Warsaw, Poland 2 Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland *Corresponding author (phone: +48-22-5937069; fax: +48-22-5937068; e-mail: [email protected])

Abstract—In recent years much attention has been paid to the beneficial influence of probiotics for human health. Probiotic bacteria have not applied been in the meat products until now. The aim of this work was to examine the growth and survival of the probiotic strain Lactobacillus casei ŁOCK 0900 in dry fermented meats products. It examined their influence on the physical, chemical and sensory quality. The scope and methods of the study included preparation of the inoculum of the probiotic strain L. casei ŁOCK 0900, microbiological, physical, and chemical analysis. Results of the experiment showed that L. casei ŁOCK 0900 strain had a good ability to survive in dry fermented pork loins and it can be used for dry fermented loins production.

Index Terms — dry fermented loins, probiotics

E054

PROCESSING EFFECTS ON THE PINK DEFECT IN COOKED GROUND TURKEY BREASTS

J. Y. Jeong1* and J. R. Claus2

1Department of Animal Science, Michigan State University, East Lansing, MI 48824, USA 2Department of Animal Sciences, University of Wisconsin-Madison, WI 53706, USA *Corresponding author (phone: +1-517-432-0452; fax: +1-517-432-0753; e-mail: [email protected])

Abstract—This study was conducted to characterize the pink pigments associated with storing presalted (2%) and ground turkey breast trim at different processing conditions. Four treatments included: Treatment 1 (no NaCl, stored 7 days before cooked), Treatment 2 (NaCl, stored 7 days before cooked), Treatment 3 (NaCl added and immediately cooked), and Treatment 4 (stored 7 days before salted and cooked). All treatments were cooked to four endpoint temperatures (71.1, 73.9, 76.7, and 79.4°C). Processing conditions affected pink discoloration in cooked ground turkey breast. Undenatured myoglobin in salted meat (Treatment 2, 3, 4) still remained (17-19%) after cooking. Salted and stored ground turkey (Treatment 2) produced a cooked product with the most reducing condition (lowest oxidation reduction potential, ORP) and one of the most red (CIE a* value). Final internal temperature had limited effects on pigment properties. ORP was similar across cooking temperatures while CIE a* values decreased with temperature. Even at 79.4°C, 15% undenatured myoglobin remained. Cooking yield decreased with temperature as expected (92.8 to 89.5%). Results indicate that to limit the degree of the pink color development processors should avoid storage of ground turkey, particularly when mixed with salt.

Index Terms — cooking temperature, ground turkey breast, pink color defect, processing condition

56th International Congress of Meat Science and Technology 209 E055

PROPERTIES OF LOW-FAT PORK BOLOGNA WITH ADDED CHICKPEA PROTEIN ISOLATE OR STARCH

W. G. Thushan Sanjeewa1, Zeb Pietrasik2, Janitha P. D. Wanasundara3, and Phyllis J. Shand1*

1Department of Food & Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada 2Alberta Agriculture and Rural Development, Food Processing Development Centre, Leduc, AB, Canada 3Agriculture & Agri-Food Canada-Saskatoon Research Centre, Saskatoon, SK, Canada *Corresponding author (phone: +306-966-8842; fax: +306-966-8898; e-mail address: [email protected])

Abstract—Developing ingredients for food processors is vital to bring health beneficial properties of pulses to actual foods and also to increase the use of pulses in regular foods. Similar to any carbohydrate and protein-rich seed, chickpea provides these valuable biopolymers that can deliver various technological functions besides nutritive value. Low-fat pork bologna (<5% fat) were prepared incorporating 1.5% or 3.0% protein isolates and 1.0% or 2.0% starches from Kabuli or Desi chickpea. Controls were prepared without any binder, and formulations with pea or soy protein isolates and pea or native potato starch, respectively, were used as comparisons. Use of chickpea protein isolate (up to 3.0%) and chickpea starch (up to 2%) in bologna did not alter taste properties, but were able to increase cook yield and increase or maintain textural properties. Hence, chickpea could be a successful source for plant protein and starch in emulsified meat products due to the superior technological functions and bland flavour.

Index Terms — chickpea starch, chickpea protein isolates, low-fat pork bologna

E056

PROTEIN FUNCTIONALITY AND SENSORY PROPERTY OF BROILER CARCASSES CHILLED BY WATER, AIR, OR EVAPORATIVE AIR

J. Y. Jeong1, K. K. Janardhanan1, A. M. Booren1,2, J. B. Harte2, and I. Kang1,2*

1Department of Animal Science, Michigan State University, East Lansing, MI 48824, USA 2Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI 48824, USA *Corresponding author (phone: +1-517-355-8452, ext. 203; fax:+1-517-432-0753; e-mail: [email protected])

Abstract—Three poultry chilling methods (water, air, and evaporative air) were compared to evaluate their effects on broiler breast’s quality, textural property, and consumer sensory attribute. In temperature reduction, water chilling (WC) reduced carcass temperature most efficiently (57 min) while air chill (AC) and evaporative air chill (EAC) were the least (125 min) and middle (93 min), respectively. No significant difference was found among the chilling methods in moisture content, cooking yield, and shear force of skinless breast fillets stored overnight. However, the pH (5.63) of 24 h-stored fillets was higher in WC than AC (5.52) and EAC (5.49). In color, WC showed a higher CIE L* value than AC or EAC while AC generated more red (higher CIE a*) and yellow (higher CIE b*) color than other two chilling methods. When breasts were made into gels, there was no significant difference in cooking loss, moisture content, shear stress, and shear strain, regardless of chilling methods. In sensory evaluations, air chilled breasts received a higher juiciness score than other two chilling. However, no significant difference was also found for the rest of sensory properties such as flavor, texture firmness, and overall acceptability.

Index Terms — air chilling, broiler breasts, evaporative air chilling, water chilling

210 56th International Congress of Meat Science and Technology E057

PROTEOLYTIC EFFECT OF STARTER CULTURES USED IN THE PRODUCTION OF BULGARIAN DRIED-CURED SAUSAGES

D. Gradinarska1*, K. Danov1, K. Valkova-Jorgova1 , D. Yordanov1, K. Vasilev1

1 Department Meat and fish technology, University of Food Technologies, 26 “Matitza” blvd. 4002 Plovdiv, Bulgaria *Corresponding author (e-mail: [email protected])

Abstract—Three starter culture combinations including lactic acid bacteria and micrococci strains were studied with the aim of establishing their effect on the protein fraction and amino acid composition of a traditional Bulgarian dried-cured sausage, i.e. Panagyurska Lukanka. The starter cultures included the lactic acid bacteria Lactobacillus plantarum, Lactococcus lactis, Lactobacillus casei and Micrococcus varians supplied by Lactina Ltd. based in the town of Bankya, Bulgaria. The samples were monitored for amino nitrogen content, hydrolysis rate and amount of free amino acids. The analysis results showed that all three starter cultures used had a positive effect on the proteolytic changes and the kind and amount of free amino acids; and the most pronounced changes were observed in the samples made with the starter culture including Micrococcus varians, Lactococcus lactis, and Lactobacillus plantarum.

Index Terms — dry cured sausage, free amino acid, ripening, starter culture

E058

QUALITY CHARACTERISTICS OF COOKED GROUND PORK PATTIES AS AFFECTED BY PERFORATION AND FAT LEVEL

J. Y. Jeong1, J. H. Choi2, Y. S. Choi2, D. J. Han2, H. Y. Kim2, H. K. Chung3, and C. J. Kim2*

1Department of Animal Science, Michigan State University, East Lansing, MI 48824, USA 2Department of Food Science and Biotechnology of Animal Resource, Konkuk University, Seoul 143-701, Korea 3Department of Food Science and Nutrition, Hoseo University, Asan, Chungnam 336-795, Korea *Corresponding author (phone: +82-2-450-3684; fax: +82-2-444-6695; e-mail: [email protected])

Abstract—This study was conducted to investigate the effect of perforation treatment on cooking, color, textural, and visual properties of cooked ground pork patties made with 10% fat or 20% fat. Each patty was treated with the combinations of size (4 or 8 mm diameters) and number (three or six) of hole (the radial distances of 2.5-cm from center position). Resulting treatments for each fat level were: no-hole (control), three 4-mm holes (S4N3), six 4-mm holes (S4N6); three 8-mm holes (S8N3); six 8-mm holes (S8N6). Cooking time decreased as hole size or number increased at either level of fat (10%, 20%). Perforation treatment did not affect cooking and textural properties of ground pork patties with 10% fat. However, patties containing 20% fat showed more change in diameter but less reduction in thickness during cooking by perforation treatment, and there were no differences in hardness and springiness between perforated and control patties. Compared with 10% fat patties, 20% fat patties tended to be less cooking loss and hardness and more change in thickness regardless of the presence of perforation. The surface color (CIE L*, a*, and b*) of cooked ground pork patties were not affected by perforation or fat levels, although S4N6 and S8N6 patties with 10% fat had lower L* values. In the visual evaluations, surface color was rated generally higher scores (more tan) for 10% fat patties, while 20% fat patties showed lower scores in internal color than the control patties of each fat level.

Index Terms — fat level, ground pork patties, perforation, quality characteristics

56th International Congress of Meat Science and Technology 211 E059

REDUCTION IN NITRITE LEVEL IN COOKED LOIN MANUFACTURED WITH VEGETABLE POWDER AS SOURCE OF NITRITE

M. Vaquero, B. Rubio*, B. Martínez, and M. J. Sánchez

Consejería de Agricultura y Ganadería de Castilla y León. Instituto Tecnológico Agrario. Estación Tecnológica de la Carne. C/ Filiberto Villalobos s/n. 37770 Guijuelo (Salamanca). Spain *Corresponding author (phone: +34-923580688; fax: +34-923580353; e-mail: [email protected])

Abstract—The aim of this study was to determine the type and the amount of plant extract necessary to reduce the residual nitrite level in cooked loin manufactured with vegetable powder without modify its sensory quality. To achieve this objective four batches of cooked loin were manufactured: (1) 0.60% white wine extract, (2) 1.80% white wine extract, (3) 0.60% rosemary, sage and oregano extract, (4) 1.80% rosemary, sage, oregano extract. The following analyses: pH, nitrite and nitrate content, instrumental measurement of colour and sensory evaluation were carried out. The results showed that the use of white wine extract was a more suitable strategy than the use of rosemary, sage and oregano extract for reducing the residual nitrite level in cooked loin manufactured with vegetable powder. The inclusion of 1.80% of white wine extract involved a nitrite reduction of 40%. However, the cooked loins manufactured with this percentage were the least appreciated.

Index Terms — cooked loin, nitrite, spices extract, wine extract

E060

RETORT PROCESSING MAY INDUCE PROTEIN DEGRADATION AND IMPROVE FOOD FUNCTIONALITIES OF MEAT PRODUCTS

T. Hayashi*, N. Toyoda, M. Arakawa, and S. Haga

Faculty of Agriculture, Meijo University, Tenpaku, Nagoya 468-8502, Japan *Corresponding author (phone: +81-52-838-2452; fax: +81-52-835-7450; e-mail: [email protected])

Abstract—Food functionality of a retort-processed model pork sausage was evaluated by analyzing its protein and peptide distribution, inhibitory activity against angiotensin I-converting enzyme (ACE), and growth- promoting activity in an osteoblast-like cell culture. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) pattern of whole homogenate from the retorted sausage showed that the band corresponding to the myosin heavy chain disappeared and the intensities of the actin and α-actinin bands decreased after retort processing compared with those obtained using the homogenate of the sausage heated at 75°C. SDS-PAGE analysis also showed that the band intensity of low-molecular-weight (<10 kDa) peptides obtained from the retorted sausage was greater than that of the low-molecular-weight peptides obtained from the sausage heated at 75°C. Furthermore, free amino acid and peptide contents significantly increased during retort processing compared to heating at 75°C. Therefore, we suggest that retort processing may lead to degradation of myofibrillar proteins as a result of exposure to extremely high temperatures. The inhibitory effect of the soluble protein fractions obtained from the model pork sausage on ACE activity was measured using an in vitro assay system. The retorted sausage was found to have a higher ACE inhibition activity than that heated at 75°C. Furthermore, alkaline phosphatase and collagen synthesis activities of osteoblast-like cell cultures were significantly higher in the retorted sausage than those in the sausage heated at 75°C. These results suggest that retort processing may contribute to an improvement in functionalities of meat products.

Index Terms — meat product, muscle protein degradation, physiological functions of meat, retort processing

212 56th International Congress of Meat Science and Technology E061

REDUCING THE SODIUM LEVEL OF MEAT PRODUCTS SHOULDN’T BE DIFFICULT

Theo J Verkleij1*and Govardus A. H. de Jong1

1 Department of Food and Biotechnology Innovations, TNO Quality of Life, Utrechtseweg 48, Zeist, The Netherlands *Corresponding author (phone: +31306944566; e-mail: [email protected])

Abstract—There is a clear understanding that the dietary intake of sodium is too high and related to this, the sodium content in meat products has to be lowered. According to the amount of effort, which is put into this subject, shows that it seems to be difficult to decrease the sodium content without changing the sensory and quality aspects of the meat products. The role of salt (normally NaCl) in meat products is related to taste, microbiological safety and texture. A high salt content of especially heat treated meat products shows that a critical amount of sodium chloride is necessary to solubilise myofibrillar proteins. This is necessary to obtain a good structure after heating. It is therefore surprising that sodium chloride is not a very good salt in respect to solubilisation of myofibrillar proteins or water binding. Some other chloride salts (calcium, magnesium, lithium and ammonium) seem to perform much better that sodium chloride or potassium chloride. In addition iodide salts tend to work much better than chloride salts in water binding and solubilisation of myofibrillar protein. Combined with the fact that several organic sodium salts (acetate, lactate, formate) do not have any effect on myofibrillar protein solubilisation and a small effect on water binding, does show that the role of sodium in respect to texturisation of heat treated meat products is very limited. Therefore texture should not be a problem when replacing sodium. It seems that the greatest barrier for sodium replacement is in fact taste. Many of the salt alternatives have a severe taste problem and this problem has to be overcome to produce sodium light meat products.

Index Terms — myofibrillar protein, replacement, sodium chloride, solubilisation

E062

SAUSAGE RECIPES OF THE “HALAL” CATEGORY WITH THE USE OF NEW DIARY- PROTEIN CONCENTRATES AND VEGETATIVE FATS ARE WORKED OUT

В. М. Горбатова

Doctor of Technical Science, professor Giro T.M., doctor of Technical Science, docent Shipulin V.I., Ph.D. Mirzayanova E.P., doctor of Technical Science, professor Лисицын А.Б.

Abstract—Sausage recipes and technologies of the “Halal” category, developed on the rational combination basis of the raw materials of animal and plant origin are highlighted. Perspective and urgency of vegetative fatty components and diary protein-carbohydrate concentrate “Lactobel-ED” use in sausage production are shown.

Index Terms — meat products of the “Halal” category, mutton, vegetative fats, diary protein-carbohydrate concentrate “Lactobel-ED”.

56th International Congress of Meat Science and Technology 213 E063

A COMPARATIVE STUDY FRYING WITH LARD OIL

Theo Verkleij

Department of Food and Biotechnology Innovations, TNO Quality of Life, Utrechtseweg 48, Zeist, The Netherlands *Corresponding author (phone: +31306944566; e-mail: [email protected])

Abstract—Ten Kate produces since 2009 lard oil, originated from pig fat. This lard oil is fractionated and deodorized and the question rose if this fraction with the low melting point would be usable as deep fry medium for snacks. A comparative study of deep frying two different snacks was carried out with lard oil, sunflower oil, and peanut oil. During 5 days of 6 hours, French fries and croquette rolls were deep fried while the products and frying oils were analyzed during this period. The chemical analyses of the fat during the study showed small differences between the uses types of oil. There was also no difference between the oil uptake fo the products and colour of the frying oil during the experiments, as to conclude the olein fraction of the lard can be appleid for frying products like snacks.

Index Terms — lard oil, olein fraction, deep fat fry, snack

E064

SENSORY EVALUATION IN THE DEVELOPMENT OF FROZEN COOKED RESTRUCTURED CHICKEN STEAKS

C. J. Contreras-Castillo1*, M. A. Almeida1, J. N. Ruiz1, and K. M. V. A. B. Cipolli2

1Food and Nutrition Department of the “Luiz de Queiroz” Higher School of Agricultural Sciences – University of São Paulo, Piracicaba, SP, 13418-900, Brazil 2Physical and Sensory Analysis and Statistics Reference Laboratory Unit (LAFISE) of the Center for Food Science and Quality (CCQA) - Institute of Food Technology - ITAL. Campinas, SP, 13070-173, Brazil *Corresponding author (phone: +55-1934294150; fax: +55-1934294288)

Abstract—The importance of poultry production in Brazil is strongly motivated by poultry meat exportation of 3.268 million of tons and by per capita consumption of 41.5 kg/head/year. In Brazil, the industries are focused on developing products ready or easy to prepare, according to a consumer profile change due to the need for reduction in time spent preparing meals. This need requires changes in the poultry industry to develop new products. The mechanically separated poultry meat (MSPM) production has been a viable alternative over the years resulting in lower cost of raw material. The transformation of secondary parts of the carcass in formatted products maintains similar characteristics to the whole muscle. The effects of using MSPM (15%) in combination with boneless chicken breast and drumsticks and cohesion coadjuvants (transglutaminase and egg albumin powder) on the sensory characteristics (overall characteristics, flavor, tenderness, juiciness, and purchase intent) of five restructured formulations was evaluated. The restructured cooked frozen chicken products showed similar sensory characteristics and were well accepted by consumers of such products. The acceptance rate and purchase intent were used to select three treatments that will be studied to increase the shelf life.

Index Terms — poultry meat, restructured products, acceptability, purchase intent, consumer

214 56th International Congress of Meat Science and Technology E065

SMALL MOLECULAR PROTEIN CONTENTS AND THEIR ANTIOXIDANT ABILITIES OF PORCINE SI-RAW

H. L. Kuo1*, Y. L. Chiu1, M. T. Chen2, F. J. Tan3, and D. C. Liu3

1Department of FoodNutrition, Chung-Hwa University of Medical Technology, 89, Wenhwa, Rende, Tainan 71705, Taiwan 2Department of Bioindustry Technology, Dayeh University, 168 Dacun, Changhua 51591, Taiwan 3Department of Animal Science, Chung-Hsing University, 402, Kuokuang, Taichung 40227, Taiwan *Corresponding author (phone: +886-62697731; fax: +886-62697731; e-mail:[email protected])

Abstract—In this study, the genus Pediococcus acidilactici was screened and identified by polymerase chain reaction (PCR) using 16S rDNA gene of lactic acid bacteria. P. acidilactici was used as a starter culture and inoculated into porcine Si-raw. During fermentation, samples were incubated at 25℃ for 7 days and determined for their growth rates and proteolytic activities. The results showed P. acidilactici grew very well and remained between 5-7 log CFU/g. The result showed that P. acidilactici had acid production activity. The increase in acidity was found when the samples were fermented for 3 days and remained above 19.28% at a later stage. No remarkable differences were detected between the inoculated sample and control sample on the SDS-PAGE electrophoregram. During fermentation, the ratio of soluble protein decreased with curing time. However, in the presence of Si-raw, proteins were decomposed to small molecules (MW <10,000) such as peptide and free amino acids. It was found that the ABTS and DPPH scavenging abilities increased with the fermentation time, and the values were about 7 and 20 times after 7 days. Furthermore, higher ABTS radical scavenging abilities were observed from the P. acidilactici inoculated samples than the control samples after fermented for 5 days. These findings suggested that bio-active compounds from the small molecule proteins might be potential resources for the development of antioxidant functions.

Index Terms — bio-antioxidant, lactic bacteria, pork, proteolysis

E066

STATUS REPORT FOR DEVELOPMENT OF SPACE BULGOGI AND OTHER KOREAN SPACE FOODS, USING IRRADIATION TECHNOLOGY

Y. Yoon1, B.-S. Song1, J.-H. Kim1, A. K. Sharma2, C. Michael, Blackburn3, and J.-W. Lee1*

1Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup, Jeonbuk 580-185, South Korea 2Division of Food Technology, Bhabha Atomic Research Centre, Department of Atomic Energy, Trombay, Mumbai, Maharashtra 400 085, India 3Food and Environmental Protection Section, Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Department of Nuclear Sciences and Applications, International Atomic Energy Agency, Vienna International Centre, Wagramer strasse 5, P.O. Box 100, 1400 Vienna, Austria *Corresponding author (phone: +82-63-570-3204; fax: +82-63-570-3207; e-mail: [email protected])

Abstract—Food irradiation has been used to improve food safety and quality, by eliminating bacteria. One of the requirements for space foods is sterility because low dose of space irradiation may cause unwanted mutation of bacteria. Thus, Korea Atomic Energy Research Institute has applied irradiation technology to develop sterile space foods, and eight Korean foods were certificated by Institute of Biomedical Problems. The technology used in the development of space foods can induce ripple effects in the development of special-purposed foods such as military rations and patients’ foods, which are required to be sterile for long-term storage with no refrigeration and immunocompromised patients, respectively. Development of the special-purposed foods with irradiation technology may also improve the consumer acceptance for food irradiation, which may be resulted in invigoration of irradiation industry.

Index Terms — food irradiation, military rations, patients’ foods, space food

56th International Congress of Meat Science and Technology 215 E067

STUDY OF THE MOULDS AND YEASTS COUNTS THROUGHOUT THE MANUFACTURE OF DRY-CURED “LACÓN”: EFFECT OF SALT LEVELS

L. Purriños1, M. C. Garcia-Fontan1, J. Carballo2, and J. M. Lorenzo1*

1Meat Technology Centre of Galicia, Rúa Galicia Nº4-Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain 2Food Technology Laboratory, University of Vigo, 32004 Ourense, Spain *Corresponding author (phone: +0034988548277; fax: +0034988548277; e-mail: [email protected])

Abstract—The influence of salt levels on moulds and yeasts counts during the manufacture of dry-cured “lacón” was studied. In this work, three batches with different salt levels were used in salting stage: 0.75, 1 and 1.25 days/kg. Process time influenced significantly (p<0.05) on moulds and yeasts counts in the three batches studied. However, content of salt was not significantly affected on these microbial groups counts. The counts of these microbial groups increased throughout the manufacturing process, particularly after the post-salting stage.

Index Terms — dry-cured “lacón”, moulds and yeasts, salt level

E068

STUDY OF THE YEAST POPULATION THROUGHOUT THE MANUFACTURE OF DRY-CURED “LACÓN”: EFFECT OF SALT LEVELS

L. Purrinos1, G. Garcia1, J. Carballo2, D. Franco1, J. M. Lorenzo1, and M. C. Garcia-Fontan1*

1Meat Technology Centre of Galicia, Rua Galicia Nº4-Parque Tecnoloxico de Galicia, San Cibrao das Vinas, 32900 Ourense, Spain 2Food Technology Laboratory, University of Vigo, 32004 Ourense, Spain *corresponding author (phone: +0034988548277, fax: +0034988548277, e-mail: [email protected])

Abstract—The influence of salt levels on yeast population during the manufacture of drycured “lacón” was studied. In this work, two batches with different salt levels were used in salting stage: 0.75 and 1.25 days/kg. The dominant species isolated from OGYEA throughout the manufacture of the two batches of dry-cured “lacón” were C. famata and C. zeylanoides. In the early processing stages (post-salting) the numbers of isolated species is higher that at the end of dry-ripening. This salting effect seems not to influence in the type of isolated yeasts. The salt content neither affect to the quantity of morphological yeasts isolated.

Index Terms — dry-cured “lacón”, yeasts population, Candida famata, salt level

216 56th International Congress of Meat Science and Technology E069

THE EFFECT OF A MEAT STRETCHING DEVICE ON THE TENDERNESS OF HOT- BONED BEEF TOPSIDES AND ROSTBIFFS

J. M. Taylor1*, D. L. Hopkins1, and Remy van de Ven2

1Centre for Sheep Meat Development, Industry & Investment (Primary Industries), NSW, PO Box 129, Cowra NSW 2794, Australia 2Orange Agricultural Institute, Industry & Investment (Primary Industries), NSW, Forest Road, Orange NSW 2800, Australia *Corresponding author (phone: +61-2-6349-9741; fax: +61-2-6342-4543; e-mail: [email protected])

Abstract—Methods to improve tenderness in meat include mechanical approaches, such as stretching. An experiment was undertaken to assess the impact of SmartStretch™ technology on the tenderness of hot boned beef topsides (m. semimembranosus) and rostbiffs (mainly m. gluteus medius). Control and stretched primals from the same animals were compared and both shear force and sensory assessment undertaken. There was no effect of stretching on rostbiff or topside shear force (p>0.05), but the variation for shear force of stretched rostbiff samples was significantly (p>0.05) reduced compared to unstretched samples. There was no significant (p>0.05) sensory benefit for either primal from stretching. There was substantial unexplained variation for sensory data and also significant variation between samples contributing to the lack of difference between treatments.

Index Terms — sensory, tenderness, beef, shear force

E070

THE EFFECT OF ANTHOCYANIN BASED EXTRACTS ON THE COLOR OF CEMEN PASTE USED ON PASTIRMA, A DRY CURED MEAT PRODUCT

H. Yetim*, L. Ekici, Z. Şimşek, and O. Sağdıç

Erciyes University Engineering Faculty, Dept. of Food Engineering, 38039 Kayseri, Turkey *Corresponding author (phone+90-352-4374901-32725; fax: +90-352-4375785; e-mail: [email protected])

Abstract—Color is an important quality parameter of a food and major factor affecting sensory perception and consumer acceptance of the foods. Food colorants, natural and synthetic, have been commonly added to the foods in order to compensate the loss of natural colors that destroyed during the processing and storage. Cemen is the covering part of pastirma, an esteemed meat product in Middle East. It has a protective effect against mould growth and oxygen penetration on and through the surface of the product that has been colored with synthetic food dyes or carmine conventionally. Not to mention synthetic dyes, carmine, an extract of cochineal insect, is generally regarded as safe but some consumers try to avoid from this dye due to personal preference, moral convictions or allergic reactions following the ingestion. The objective of this study was to investigate the anthocyanin based plant extracts as color stabilizer in the cemen paste to have positive perception on consumers. The cemen paste was divided to 5 homogenous groups; the first group was added 200 ppm carmine, the second, third and fourth groups were added 20 ppm black carrot (Daucus carota), red cabbage (Brassica oleracea L. var. capitata f. rubra) and black grape (Vitis vinifera) skin extracts, with a control group containing no dye, and they were stored for 21 days at 4ºC. The results showed that the storage time and type of extracts had an effect (p<0.01) on lightness (L*), redness (a*), yellowness (b*), hue angle (h°) and chroma (C*) values of the cemen pastes stored at 4ºC for 21 days. In conclusion, anthocyanin based extracts of black carrot and red cabbage could be used as color stabilizer in the cemen paste instead of carmine a certain period of time.

Index Terms — anthocyanin, carmine, cemen paste, color, pastirma

56th International Congress of Meat Science and Technology 217 E071

THE EFFECT OF GANGHWAYAKSSUK (ARTEMISIA PRINCEPES PAMP.) EXTRACTS ON THE ANTIOXIDANT ACTIVITY OF CHICKEN NUGGET BATTERS

K.-E. Hwang1, J.-H. Choi2, Y.-S. Choi2, D.-J. Han1, H.-Y. Kim1, M.-A. Lee1, H.-W. Kim2, H.-K. Chung3, and C.-J. Kim1,2*

1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-Dong, Seoul 143-701, South Korea 2Research Institute for Meat Science and Culture, Konkuk University, 1 Hwayang-Dong, Seoul 143-701, South Korea 3Department of Food and Nutrition, Hoseo University, 120-1, Asan, Chungnam 336-795, South Korea *Corresponding author (phone: +82-64-450-3684; fax: +82-64-450-3684; e-mail: [email protected])

Abstract—Effects of the ganghwayakssuk (Artemisia princepes Pamp.) extracts on the antioxidant activity of chicken nugget batters were investigated at the following different concentrate level of ethanolic extracts of ganghwayakssuk: control (without ganghwayakssuk extracts), T1 (50% ethanolic ganghwayakssuk extracts), T2 (75% ethanolic ganghwayakssuk extracts). Lipid oxidation of the chicken nugget batters were analyzed during the storage for 9 days at 4˚C. The pH values of the chicken nugget batters containing ganghwayakssuk extracts were higher than the control on 0, 5, and 9 days. The TBARS values of the T1 and T2 groups were lower than the control. Also, the VBN values were lower than the control at the end of the refrigerated storage period. The total bacterial count was lower in T1 and T2 than the control. These results suggest that addition of ganghwayakssuk extracts is helpful to improve the quality of chicken nugget batters.

Index Terms — ganghwayakssuk (Artemisia princepes Pamp.), chicken nugget batter, lipid oxidation

E072

THE EFFECT OF SMARTSTRETCH™ TECHNOLOGY ON THE TENDERNESS OF BEEF TOPSIDES AND CUBE ROLLS

E. S. Toohey1, M. J. Kerr2, Remy van de Ven3, and D. L. Hopkins2*

1Industry & Investment NSW (Primary Industries), PO Box 865 Dubbo, NSW 2830 2Industry & Investment NSW (Primary Industries), Centre for Sheep Meat Development, PO Box 129, Cowra NSW 2794 3Industry & Investment NSW (Primary Industries), Orange Agricultural Institute, Forest Road, Orange NSW 2800 *Corresponding author (phone: +61-2-6349-9722; fax: +61-2-6342 4543; e-mail: [email protected])

Abstract—Methods to improve tenderness include mechanical and chemical approaches and the former category includes the use of stretching techniques. Two experiments were undertaken to investigate the effectiveness of SmartStretch™ technology for improving the tenderness of hot boned beef m. semimembranous (SM; Experiment 1) and cuberolls (where the m. Longissimus; LL) was tested (Experiment 2). For work on the SM, three levels of stretch were used resulting in either a 52, 41 or 34% increase respectively in the length of the SM. For the cuberoll three treatments were applied 1) no stretch and 2) two levels of stretch resulting in 8.5 and 9.3% increase in length respectively. The shear force results showed that only ageing was signficant (p<0.05). Although significant changes in SM dimensions were achieved in experiment 1 there was no significant tenderness benefit from increasing the degree of stretch. Much smaller changes in dimensions were found for the LL in experiment 2. The results for the SM suggest that there is a lower limit beyond which further stretching will not reduce shear force and the least stretch treatment was above that limit. By contrast the results suggest that the degree of stretch achieved in the LL of the cube roll did not reach a required minimum to illicit an improvement in tenderness. This cut is composed of more than one muscle and this may limit the ability to stretch the cut and thus the LL. All initial a* (redness) values were significantly higher than the final values and similary ratio 630/580 nm values declined significantly due to ageing. The ratio values also showed that there were significant stretch treatment effects in experiment 1 so as the level of stretch increased the level of initial browning declined.

Index Terms — stretching, meat colour, tenderness, topside, cuberoll

218 56th International Congress of Meat Science and Technology E073

THE EFFECTS OF POTASSIUM LACTATE AND CALCIUM ASCORBATE AS SODIUM CHLORIDE SUBSTITUTES ON THE PHYSICAL, CHEMICAL, AND SENSORY CHARACTERISTICS OF FRANKFURTER SAUSAGE

K. C. Jung, Y. M. Choi, K. W. Nam, H. M. Jo, and B. C. Kim*

Division of Food Science & Technology, Korea University, 5-1 Anam-Dong, Seongbuk-Gu, Seoul 136-701, South Korea *Corresponding author (phone: +82-2-3290-3052; fax: +82-2-925-1970; e-mail: [email protected])

Abstract—The objective of this study was to evaluate the effects of sodium chloride (NaCl) substitutes, including potassium chloride (KCl), potassium lactate (K-lactate), and calcium ascorbate (Ca-ascorbate), on the physical, chemical, and sensory characteristics of frankfurter sausage. Frankfurter sausages were manufactured using commercial procedures with 2% NaCl (control) and the following treatments: treatment 1, sausage with 1.2% NaCl and 0.8% KCl; treatment 2, sausage with 1.2% NaCl, 0.6% K-lactate and 0.2% Ca-ascorbate; treatment 3, sausage with 1.2% NaCl, 0.4% K-lactate and 0.4% Ca-ascorbate; and treatment 4, sausage with 1.2% NaCl, 0.2% K-lactate, and 0.6% Ca-ascorbate. The combination treatment of K-lactate and Ca-ascorbate had a greater lightness value (p<0.001) and a redder surface (p<0.001) than the control. Moreover, levels of hardness (p<0.001) and firmness (p<0.001) for the control were significantly greater than for treatments 3 and 4, but there were no significant differences between the control and treatment 2. On the other hand, color, flavor intensity and overall acceptability were generally unaffected by the addition of K-lactate and Ca-ascorbate. Therefore, this study concludes that the salt substitutes tested, especially K-lactate and Ca-ascorbate, can be used to manufacture sausage to effectively decrease the sodium content while maintaining the quality of the product.

Index Terms — salt substitutes, sausage, sodium chloride

E074

THE RELATIONSHIP BETWEEN TWO-TONED PORK HAM MEAT AND COOKED HAM QUALITY

Yuan-Jhen Huang, Pei-Li Chen, and Kou-Joong Lin*

Department of Animal Science, National Chiayi University, Chiayi, Taiwan *Corresponding author (phone: 886-5-271-7537; fax: 886-5-275-8725; e-mail: [email protected])

Abstract—The aim of this study was to investigate the relationship between two-toned pork ham and cooked ham quality. The portion cut ham of Semimembranosus (SM) and Quadriceps femoris (QF) were classified into three groups - dark pork ham meat (Group I), light pink pork ham meat (Group II), and mixed pork ham meat (Group III) that was mixed SM and QF. Physicochemical properties, phosphatase activity and sensory evaluation for 6 weeks were determined. The results shown in color that a value of samples made from Group I was significantly highest, but in L value and b value were the lowest (p<0.05). The pH value of samples made from Group II was significantly lowest (p<0.05). The TBARS value of samples made from Group I was highest after 6 weeks (p<0.05). Nitrite residue of samples made from Group I was highest at previous 3 weeks (p<0.05), but samples made from Group I and Group III both decreased quickly after 5 weeks of storage, samples made from Group II was the highest (p<0.05). In total plate count (TPC), all samples were increased with refrigerated storage time, and samples made from Group III was higher than the others after 2 weeks of storage. In sensory evaluation, color scores of sample made from Group I was higher. Sensory scores and overall acceptance of samples made from the Group II was the lowest. Phosphatase activity of all groups had significant difference (p<0.05). After cooking, the phosphatase activity of all samples decreased quickly, but the samples made from Group I had higher residual activity; furthermore, all samples contrast with the standard curves for phosphatase activity, it exhibited all samples cooked to reach 71℃ internal temperature.

Index Terms — two-toned meat, cooked ham, phosphatase activity

56th International Congress of Meat Science and Technology 219 E075

THE USE OF HIGH PRESSURE PROCESSING AS AN ALTERNATIVE TO PHOSPHATES IN THE MANUFACTURE OF COOKED HAM

M. J. Sánchez*, B. Martínez, B. Rubio, and M. Vaquero

Consejería de Agricultura y Ganadería de Castilla y León. Instituto Tecnológico Agrario. Estación Tecnológica de la Carne, C/Filiberto Villalobos s/n. 37770 Guijuelo (Salamanca), Spain * Corresponding author (phone: +34-923580688; fax: +34-923580353; e-mail: [email protected])

Abstract—Increasing consumers demand of meat product manufactured with a reduction or without additives, has focused the researches in looking for new alternatives to the use of additives The high pressure processing (HPP) could be an option to the use of phosphates since increases the solubility of certain myofibrillar proteins which could improve the binding between meat particles. The aim of this study was to evaluate the effect of the application different high pressures (200 and 300 MPa) at different steps (before injection, after injection and after tumbling) during the manufacture process of cooked ham on the yield and the sensory properties of cooked ham. HPP improved the yield and the connection of muscle of cooked ham, being the best results those obtained when HP was applied after tumbling. Nevertheless, the application of HPP caused some faults in the sensory properties.

Index Terms — cooked ham, HPP, phosphate

E076

USE OF CARBON MONOXIDE IN BEEF PACKAGING ATMOSPHERES

I. Legrand1, E. Recoules2, C. Denoyelle1, and P. Tribot Laspiere1*

1Meat Quality Service, Institut de l’Elevage (French Livestock Institute), 14310 Villers-Bocage, France 2Ecole d’Ingénieurs de Purpan (Purpan Scool Engineer), 31076 Toulouse cedex 3, France *Corresponding author (phone: +33-2-31-77-43-43; fax: +33-2-31-77-55-55; e-mail: [email protected])

Abstract—Carbon monoxide (CO) has recently been allowed in the US for meat modified atmosphere packaging (MAP). It’s still forbidden in the EU: according to European Commission, stabilizing meat colour could mask spoilage and therefore be potentially dangerous for the consumer. That’s why this study wanted to explore the specific problem of the evolution of both commercial appearance and microbiological status of beef meat packaged under modified atmosphere (MA) including traces of CO. Two kinds of case-ready MAP including 0.4% CO were studied: with (high-O2) or without oxygen (low-O2). For each of them, two temperature storage conditions were tested: decent and poor. Commercial and microbiological evaluations were made at different times up to 12 and 31 days respectively in high- and low-O2 atmospheres. The use of CO at 0.4% level in a gas mixture without oxygen (30% CO2/70% N2) in beef retail-ready packages gave an extend shelf life to the product regarding the meat colour. On a microbial point of view, our results showed a very low health risk even this one could not be totally excluded. On the other hand, 0.4% of carbon monoxide seemed to be of little interest when meat was packaged under high-O2 (70% O2/30% CO2). It did not delay the early colour deterioration of case- ready meat: the commercial alteration took place still earlier than the microbiological one. These results raise questions about bacteriostatic effect of the carbon monoxide, since this gas effect on bacterial growth seems to be complex according to the scientific literature.

Index Terms — beef, carbon monoxide, MAP, microbiological growth

220 56th International Congress of Meat Science and Technology ABSTRACTS SESSION F : MEAT SAFETY

F001

ANTIMICROBIAL ACTIVITY OF ENCAPSULATED ESSENTIAL OILS IN EMULSION AND MICROEMULSION AGAINST FOODBORNE ORGANISMS IN GROUNDED PORK

Sarisa Suriyarak, Myriam Loeffler, Kurt Herrmann, and Jochen Weiss*

Department of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany *Corresponding author (phone: +49-0711-459-24415; fax: +49-0711-459-24446; e-mail: [email protected])

Abstract—The antimicrobial activities of encapsulated thymol and cinnamaldehyde (CA) in oil-in- wateremulsions and microemulsions were examined against a Gram-negative (Escherichia coli K12) and a Gram positive (Staphylococcus carnosus) bacteria. Thymol and CA were successful incorporated in oil-in-water emulsions stabilized by Tween 20 by formulating a mixed carrier oil – thymol or CA base. Similarly, thymol and CA were successfully solubilized in Tween 80 surfactant micelles i.e. 0.8 and 1.2% of thymol and CA could be solubilitzed in 9.1% Tween 80. The stability of both the antimicrobial emulsion and microemulsion carrier system were assessed by Dynamic Light Scattering (DLS). The minimum inhibitory concentration (MIC) was determined using a Microtiter Growth assay at inoculation levels of 106 CFU/ml. The MIC of both compounds in emulsions varied between 300 and 400 ppm. The same compounds formulated in microemulsions were more active than in emulsions. When the inhibitory effect of the emulsion and microemulsion-based antimicrobial system as assessed in ground pork during storage of ten days storage at 6°C using total and selective plate counting, activity was markedly lower. The only significant growth reduction was found in CA-encapsulated emulsions at as much as 5000 ppm. The studies demonstrated the importance of ingredient interactions and matrix structure on the activity of encapsulated naturally-occurring antimicrobials.

Index Terms — naturally-occurring antimicrobials, emulsion, microemulsion, ground meat

F002

ANTIMICROBIAL ACTIVITY OF GREEN TEA EXTRACT (CAMELLIA SINESSIS) ON REFREIGERATED GROUND PORK

K. Pilasombut1*, N. Ngamyeesoon2, and J. Sethakul1

1Division of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand 2Division of Plant Production Technology, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand *Corresponding author (phone: 66-85-064-2039; fax: 662-326-4313; email: [email protected])

Abstract—Antimicrobial activity of green tea extract at 0, 3, 6, 9, 12, 15, and 20 mg/ml against 17 bacteria strains was studied in vitro by spot on lawn method. Only 4 strains, Listeria innocua ATCC 33090T, Brochothrix campestris NBRC 11547T, Staphylococcus aureus TISTR 118 and Aeromonas hydrophila TISTR 1321 were inhibited. Moreover, examination on the effect of green tea extract on microbial in refrigerate ground pork was done by mixing ground pork with different concentration of green tea extract at 0, 50, 100, 200, 300 and 400 mg/kg (extract/ground pork) before keeping at 4ºC in oxygen-permeable cling film. Total microbial count, psychotropic bacteria, total coliform and Escherichia coli were detected by sampling after 10 min, 1, 3 and 5 days during storage. There were no significant different of total bacterial count, psychotropic bacteria, total coliform and E. coli found among green tea extract concentration. However, their number of total microbial count and psychotropic bacteria increased with long-storage. On the contrary, the rate of total coliform growth was lower and E. coli was suppressed after 1, 3 and 5 days storage.

Index Terms — antimicrobial, green tea extract, ground pork

56th International Congress of Meat Science and Technology 221 F003

ANTIMICROBIAL EFFECT OF SUPERCRITICAL CARBON DIOXIDE TREATMENT ON BACILLUS CEREUS IN MARINADES AND MARINATED PORK

Y. M. Choi, Y. Y. Bae, K. H. Kim, B. C. Kim, and M. S. Rhee*

Division of Food Science & Biotechnology, Korea University, 5-1 Anam-Dong, Seongbuk-Gu, Seoul 136-701, South Korea *Corresponding author (phone: +82-3290-3058; fax: +82-2-925-1970; e-mail: [email protected])

Abstract—This study was conducted to evaluate the effectiveness of supercritical carbon dioxide (SC-CO2) treatment of a soy sauce marinade, hot-pepper paste marinade, and marinated pork products for the inhibition of Bacillus cereus. Marinades and marinated pork were treated with SC-CO2 at 10 to 14 MPa and temperatures ° of 40 or 45 C for 20 to 40 min. SC-CO2 was more effective at destroying B. cereus when applied to the soy sauce marinade or soy sauce–marinated pork than when applied to the hot-pepper paste marinade or hot-pepper ° paste–marinated pork. When SC-CO2 was applied at 14 MPa and 45 C for 40 min, the reduction levels were 1.82 and 1.20 log CFU/cm2 in soy sauce and hot-pepper paste marinades, and were 2.02 and 1.31 log CFU/cm2 in soy sauce– and hot-pepper paste–marinated pork, respectively. These results may be useful in the processing of marinades and marinated meat products to help improve microbial safety.

Index Terms — Bacillus cereus, marinade, marinated pork, meat safety, supercritical carbon dioxide

F004

ANTIMICROBIAL RESIDUES IN NATURAL THAI INDIGENOUS BEEF CATTLE FROM A STANDARD SLAUGHTERHOUSE

Jamlong Mitcaothai1*, Rachakris Lertpatarakomol2, Tassanee Triratapiwan2, Somchai Chanket2, and Achara Lukkananukool3

1Department of Veterinary Clinical Science, 2Department of Animal Science and Basic Veterinary Science, Faculty of Veterinary Medicine, Mahanakorn University of Technology, 140 Cheum Sampan Rd., Nong Chok 10530, Thailand 3School of Animal Production Technology, Institute of Agricultural Technology, Suranaree University of Technology, 111 University Avenue, Muang District, Nakhon Ratchasima 30000, Thailand *Corresponding author (phone: +66-(0)2-988-3655 ext. 5102; fax: +66-(0)2-988-4040; e-mail: [email protected])

Abstract—The present study was carried out to investigate antimicrobial residues in natural Thai indigenous beef cattle reared in western region of Thailand. Sixty-one of natural Thai indigenous beef cattle from central region of Thailand were included in this study. All cattle were slaughtered at a standard slaughterhouse. After slaughtering and chilling processes, carcasses of cattle were brought to butcher and then collect 250 g of semitendinosus muscle of individual cattle. The samples were tested for antimicrobial residue by the method of Micro Assay (MA). Antimicrobial agents tested in this study are penicillin G, sulphadimidine, streptomycin, erythromycin, oxytetracycline and ciprofloxacin. The results have showed that there is no antimicrobial residue in beef of natural Thai indigenous beef cattle. This would be the results of more awareness of farmers for quality of natural Thai indigenous beef. It could be concluded that consuming natural Thai indigenous beef has a very low risk of obtaining antimicrobials and farmers who rear the beef cattle may partly help for reducing antimicrobial residues.

Index Terms — antimicrobial residues, beef, micro assay, slaughterhouse

222 56th International Congress of Meat Science and Technology F005

APPLICATION OF HIGH PRESSURE TO INACTIVATE SPECIFIC SPOILAGE ORGANISMS OF COOKED HAM

Yanqing Han, Xinglian Xu*, and Guanghong Zhou

Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China *Corresponding author (phone: +86-25-8439-5939; fax: +86-25-8439-5939; e-mail: [email protected])

Abstract—In this study, 16S rDNA DGGE fingerprinting was used to reveal the inhibitory effectiveness of high pressure processing (HPP, 400 MPa or 600 MPa for 10 min at 22°C) targeted the specific spoilage organisms (SSOs) of sliced vacuum-packed cooked ham. Total bacterial RNA was directly extracted from cooked ham, followed by a two step RT-PCR protocol to amplify the V3 region of the 16S rDNA. Results by analysis of the population dynamic obtained from the DGGE profiles showed that, HPP affected differently the various species detected. SSOs of cooked ham such as Lactobacillus sakei and Lactobacillus curvatus were found to be very sensitive to pressure as they were unable to be detected in HPP samples during the entire period of refrigerated storage. Leuconostoc mesenteroides was completely inactivated by high pressure when treated at 600 MPa. The most pressure-resistant bacteria was found to be Weissella viridescens, which induced the final spoilage of pressurized cooked ham.

Index Terms — cooked ham, high pressure processing, specific spoilage organsims, RNA extraction

F006

BEEF CARCASE HYGIENE IN QUEENSLAND AUSTRALIA – WHERE HIDE CLEANLINESS MAY NOT BE THE BIGGEST ISSUE

Alison Small1*, John Sumner2, and Ian Jenson2

1CSIRO Division of Food and Nutritional Sciences, PO Box 745, Archerfield BC, QLD 4108, Australia 2Meat & Livestock Australia, Level 1, 165 Walker Street, North Sydney, NSW 2060, Australia *Corresponding author (phone: +61-7-3214-2109; fax: +61-7-3214-2103; e-mail: [email protected])

Abstract—The hide has long been considered to be the most significant source of contamination to beef carcases, and many countries have implemented hide cleanliness scoring systems or hide washing systems to address this problem. In Queensland, where cattle tend to be very clean and dry, it may be that operator practices are more important, in terms of carcase hygiene, than the hide cleanliness. Qualitative process evaluation has led to some tentative conclusions as to what may constitute a ‘good’ process, but no published study explores exactly what happens in terms of microbial movement during the individual dressing operations. This study aimed to examine the amount of microbial transfer onto the carcase at individual operations, and how much is picked up by the tools and hands of the operator during the operation. For the skinning operations, the hide was the most significant potential source of contamination, carrying the greatest microbial load. Total Viable Count (TVC) on hands at legging and brisket clearing were higher than at bunging. TVC on implements was low, and at all stations, particularly at legging and brisket clearing, the implement gathered contamination during use. The efficacy of the sanitation procedure was variable. Increases in microbial load on implements following sanitation were observed on nine occasions during the study. Final carcase sampling yielded mean TVC 1 log10 cfu/cm² greater than that of the cleared tissue following legging or brisket clearing, and 0.5 log10 CFU/cm² greater than the exposed tissue following bunging. Similarly, the final carcase samples were more often contaminated with E. coli or S. aureus than the exposed tissue samples taken at each dressing station. This suggests that much of the contamination carried by the completed carcase prior to chilling is picked up later in the process, from other workers or from airborne contamination.

Index Terms — dressing, microbiology, personnel, tools

56th International Congress of Meat Science and Technology 223 F007

CHANGES IN THE COMPOSITION OF THE BACTERIAL FLORA ON TRAYPACKAGED PORK DURING CHILLED STORAGE

Yun Jiang1,2, Feng Gao1, Xinglian Xu1, Keping Ye1, and Guanghong Zhou1*

1 Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China 2Ginling College, Nanjing Normal University, Nanjing 210097, PR China *Corresponding author (phone: +86-25-8439-6928; fax: +86-25-8439-6937; e-mail: [email protected])

Abstract—In this study, a PCR-denaturing gradient gel electrophoresis (DGGE) was used to investigate the changes in the composition of the bacterial population of tray-packaged pork during the chilled storage. DGGE analysis of the V3 and V6-V8 regions of the 16S rRNA gene showed that Pseudomonas were the predominant bacteria at the end of the monitoring. The DGGE results of 16S rDNA-V3 region also indicated that Brochothrix thermosphacta became one of the dominant component of the spoilage microflora in the end. The results of PCR- DGGE obtained from different variable regions of the 16S rRNA gene were not completely the same.

Index Terms — bacterial community composition, chilled storage, PCR-DGGE, tray-packaged pork

F008

CHILLING OF CARCASSES FROM DOUBLE MUSCLED CATTLE: TIME- TEMPERATURE EVOLUTION AND PREDICTIVE MODELLING OF GROWTH OF LISTERIA MONOCYTOGENES AND CLOSTRIDIUM PERFRINGENS

L. Delhalle, B. Collignon, S. Dehard, P. Imazaki, G. Daube, and A. Clinquart*

University of Liège, Faculty of Veterinary Medicine, Department of Food Science, Sart Tilman B43bis, 4000 Liège, Belgium *Corresponding author (phone: +32-43-66-4040; fax: +32-43-66-4048; e-mail: [email protected])

Abstract—The time/temperature combination during carcass chilling is of concern in order to avoid bacterial growth. The chilling speed is lower in carcasses with high muscular development such as large cattle from the Belgian Blue breed. Three slaughterhouses were selected for temperature and pH measurements during the chilling process at 6 different days on 4 half carcasses in order to obtain representative data from heavy carcasses with high muscular development. Predictive microbiology was used to evaluate the potential growth of Listeria monocytogenes and Clostridium perfringens on the surface and in the depth of the carcasses. The gamma concept was chosen as secondary model taking into account the effect of temperature, pH and water activity on the selected bacteria during the chilling process. The predicted growth potential of Listeria monocytogenes is influenced by the different environmental conditions of the selected slaughterhouses and could reach 1.4 log CFU/cm² after the chilling process. The potential growth of Clostridium perfringens is limited due to unfavourable conditions during the first hours and to low temperature later. It can be concluded that when the initial level of contaminating bacteria is not excessive the speed at which the carcass is currently chilled is sufficient to limit the growth of these two pathogens and to ensure the product quality.

Index Terms — predictive microbiology, chilling, cattle, pathogen

224 56th International Congress of Meat Science and Technology F009

COMBINED ACTIONS OF VIRGIN COCONUT OIL, LAURIC ACID AND MONOLAURIN WITH LACTIC ACID ON STAPHYLOCOCCUS AUREUS

Pussadee Tangwatcharin1* and Prapaporn Khopaibool2

1Faculty of Technology and Community Development, Thaksin University, Phatthulung Campus, Phatthalung 93110, Thailand 2Department of Food Science and Technology, King Mongkut’s Institute of Technology, Ladkrabang, Bangkok 10520, Thailand *Corresponding author (phone & fax: +1100-66-74-693996; e-mail: [email protected])

Abstract—The objective of this study was to investigate the combined actions of virgin coconut oil, lauric acid and monolaurin with lactic acid or used either alone on two strains of Staphylococcus aureus, CH1 and CH2 strains, which were isolated from pig carcasses, by determination of minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and fractional inhibitory concentration index (FICI). MIC of lauric acid, monolaurin and lactic acid were 1.6 and 0.1 mg/mL and 0.1% (v/v), respectively. MBC of antimicrobials were 3.2 and 0.1 mg/mL and 0.4% (v/v), respectively. The effects of lauric acid + lactic acid and monolaurin + lactic acid combinations were synergistic against both isolates which there were 0.3125 and 0.6250, respectively. In contrast, virgin coconut oil did not inhibit growth of both strains. No difference was found MIC, MBC and FICI for CH1 and CH2 strains.

Index Terms — combination, lipid, antimicrobial agent, Staphylococcus aureus

F010

DETECTION AND CHARACTERIZATION OF MICROORGANISM IN BLOWN PACK DETERIORATION

C. J. Contreras-Castillo1*, M. L. Hernandez-Macedo1, A. C. Zari1, S. M. Tsai2, C. Sarantopoulos3, and M. Padula3

1Departamento de Agroindústria, Alimentos e Nutrição, ESALQ - São Paulo University, Brazil 2Centro de Energia Nuclear na Agricultura, CENA- São Paulo University, Brazil 3Centro de Tecnologia de Embalagens, ITAL- Food Technology Institute, São Paulo, Brazil *Corresponding author (phone: +55-19-3429-4150; fax: +55-19-3429-4288; e-mail: [email protected])

Abstract—Brazil is a major producer of beef in the world and, despite the importance that the meat industry represents to the country there are few studies about the microorganisms involved in the problem of distension in packs of vacuum chilled meat, also known such as deterioration of “blown pack”. This deterioration is attributed to psychrophilic Clostridium and other species such as Enterobacteriaceae and lactic acid bacteria. The culture isolation for detection is difficult in anaerobic species like Clostridium, because require equipment that enable the growth in anaerobic condition. Furthermore, using culture conventional methods may not be possible to detect species. These limitations can be overcome with the use of molecular techniques based on PCR, such as T-RFLP used in this work. The present study evaluated ten samples of vacuum packed meat with Blown Pack deterioration. The T-RFLP analysis showed contamination mainly Enterobacteriaceae (H. alvei and S. liquefaciens), were also found contamination by Clostridium putrefaciens; C. algidicarnis and L. sakei. Were also performed gas and volatile composition analysis, the results of these tests showed that CO2 is the main gas in the samples, and organic acids, sulfur compounds, aldehydes and alcohol were found in the volatile analysis.

Index Terms — blown pack, T-RFLP, vacuum packaging, gas and volatile composition

56th International Congress of Meat Science and Technology 225 F011

DEVELOPMENT AND EVALUATION OF IMMUNOCHROMATOGRAPHIC ASSAY FOR SIMPLE RAPID DETECTION OF ESCHERICHIA COLI O157, O26, O111 AND VERO TOXIN 1/ 2 IN FOOD PRODUCTS

Y. Terao*, T. Yonekita, K. Kamiya, N. Morishita, T. Fujimura, T. Matsumoto, and F. Morimatsu

Research and Development Center Nippon Meat Packers, Inc., 3-3 Midorigahara, Tsukuba, Ibaraki 300-2646 Japan *Corresponding author (phone: +81-29-847-7817; fax: +81-29-847-7824; e-mail: [email protected])

Abstract—NH Immunochromato (NH IC) O157, O26, O111 and VT1/2 kits were developed as immunochromatographic tests for the confirmation of Escherichia coli (E. coli) O157, E. coli O26, E. coli O111 and vero toxin (VT) 1/2, respectively, in food products. NH IC VT1/2 allows detection of both VT1-positive and VT2-positive samples individually with the same device. The lowest detectable amount of E. coli O157, E. coli O26 and E. coli O111-strains in a cell suspension is 104 CFU/ml. The lower detection limits for VT1 and VT2 are 2.5 and 1.25 ng/ml, respectively. As to specificities, NH IC O157, O26, O111 and VT1/2 all yielded negative results in this study. To evaluate the ability of NH IC tests to detect their targets in food products, suspensions from supermarkets inoculated with E. coli strains, then 10-fold-serial-diluted, were tested with the NH IC kits. The results showed that if target inoculation exceeds 100 CFU per 25 mg of food, the NH IC yields positive results. The NH IC tests were simple to perform and achieved detection of their targets, specifically in food, within 15 min. These results suggest that the NH IC device has sufficient sensitivity and specificity, suggesting the usefulness of this simple and rapid method of testing food.

Index Terms — Escherichia coli, food, immunochromatography, vero toxin

F012

EFFECT OF CHITOSAN ON ASSOCIATED BACTERIAL PATHOGENS IN NHAM (TRADITIONAL THAI FERMENTED MEAT) MODEL BROTH

P. Saisawart1, A. Jindaprasert2, W. Krusong2, and A. Swetwiwathana2*

1Master Degree Student of Division of Food Sanitation, Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand 2Division of Food Sanitation, Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand *Corresponding author (phone: +66-81-772-8914; fax: +662-326-4112; email: [email protected])

Abstract—The effect of concentrations of chitosan (100, 500, 1000, 2000, and 3000 ppm) on Nham (a traditional Thai fermented meat product) associated pathogens (Salmonella Anatum, Salmonella Derby and Staphylococcus aureus) was prior investigated by using spot-on-lawn technique on Mueller Hinton Agar (MHA). The results revealed that each studied chitosan concentration exhibited antimicrobial effect on all studied pathogens. When chitosan at concentration of 100, 500 and 1000 ppm was confirmed for their inhibitory effect on all studied pathogens in Nham Model Broth (NMB) which left to incubate at room temperature (30-32°C) for 48 h, the results informed that higher concentration of chitosan (500 and 1000 ppm) in NMB exhibited higher inhibitory effect on all pathogens than NMB with 100 ppm of chitosan. This study implies the possibility of using chitosan as one of Nham production ingredients in order to enhance the microbiological quality and safety of this traditional Thai fermented meat production.

Index Terms — chitosan, Salmonella Anatum, Salmonella Derby, Staphylococcus aureus, Nham, traditional thai fermented meat

226 56th International Congress of Meat Science and Technology F013

EFFECT OF ATMOSPHERIC PRESSURE PLASMA ON LISTERIA MONOCYTOGES USING DIFFERENT GAS COMPOSITIONS

B. Kim1, H. Jung2, W. Choe2, Y, Jung1, S. Jung1, J. S. Ham3, and C. Jo1*

1Department of Animal Science and Biotechnology, Chungnam National University, Korea 2Department of Physics, Korea Advanced Institute of Science and Technology, Korea 3Quality Control and Utilization Division, National Institute of Animal Science, RDA, Korea *Corresponding author (phone: +82-42-821-5774; fax: +82-42-825-9754; e-mail: [email protected])

Abstract—The aim of this study was to examine the effect of atmospheric pressure plasma (APP) on the inactivation of Listeria monocytogenes, an important pathogen in meat industry, when different gas compositions were applied. L. monocytogenes was seeded on tryptic soy agar plate of approximately 108 CFU/plate. The plasma was generated (90 W) using different gas compositions including He, N2, and Ar, and with or without O2. After exposure of APP for 1 and 2 min, the samples were incubated at 37°C for 24 h. Microbial inactivation increased with the increase of APP exposure time and the addition of O2 in gas composition. Especially the APP with N2/O2 combination was the most effective and no viable cell was detected after 2 min of APP exposure. Once the optimum condition is set with further experiment, it is possible to apply the APP technology for improving the safety of meat products.

Index Terms — atmospheric pressure plasma, Listeria monocytogenes, gas composition

F014

EFFECT OF IRRADIATION ON SENSORY CHARACTERISTICS AND SHELFLIFE EXTENSION OF DAK-GALBI

Yohan Yoon1, Jin-Gyu Park1, Jae-Nam Park1, Beom-Seok Song1, Jae-Hun Kim1, Myung-Woo Byun1, Cheon-Jei Kim2, and Ju-Woon Lee1*

1Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup, Jeonbuk 580-185, South Korea 2Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, South Korea *Corresponding author (phone: +82-63-570-3204; fax: +82-63-570-3207; e-mail: [email protected])

Abstract—The objective of this study was to evaluate the effect of gamma irradiation on shelf-life extension and sensory characteristics of dak-galbi. Dak-galbi sauce was exposed to 0, 5, 10, 15, 20, 25, and 30 kGy of gamma irradiation, and the sauce was mixed with diced chicken, followed by cooking. The cooked dak-galbi in vacuum bags were then stored at 35oC for 5 days. During storage, the samples were analyzed on day 0, 1, 2, 3, 4, and 5 for microbial analysis, and on day 0 for sensory evaluation. Higher (p<0.05) dose irradiation on sauce limited bacterial growth, and no adverse effects (p≥0.05) of irradiation were observed in sensory characteristics. The results suggest that gamma irradiation on dak-galbi sauce may be useful in shelf-life extension with no compromising the sensory characteristics of dak-galbi.

Index Terms — irradiation, dak-galbi, shelf-life extension

56th International Congress of Meat Science and Technology 227 F015

EFFECT OF PEDIOCIN PA-1, pH AND NITRITE ON SALMONELLA ANATUM AND S. RATCHABURI IN SIMULATED NHAM (TRADITIONAL THAI FERMENTED MEAT SAUSAGE) MODEL BROTH

S. Veerawatanayotin1, A. Jindaprasert2, K. Pilasombut2, J. Sethakul2, and A. Swetwiwathana2*

1Master Degree Student , Division of Food Sanitation , Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand, 2 Division of Fermentation Technology, Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand *Corresponding author (phone: +66-81-772-8914; fax: +662-326-4112; email: [email protected])

Abstract—The synergistic effect of lowering the pH of Nham (traditional Thai fermented meat sausage) model broth (NMB) to 4.5 using lactic acid and the addition of crude pediocin PA-1 (activity about 64 AU/ml) produced by Pediococcus pentosaceus TISTR 536 on Salmonella Anatum and S. Ratchaburi in this model broth revealed that most of the preinoculated pathogens became sublethally injured after surviving in a high concentration of weak acid and led the cells sensitive to pediocin PA-1. Sodium nitrite (100 ppm), which is normally used as food additive in the production of Nham, exerted to retard the growth of both studied Salmonella serovars in NMB during the first 12 h of incubation under room temperature. This study implied the beneficial of using pediocin PA-1, nitrite and pediocin PA-1 producing lactic acid bacteria as starter cultures to control Salmonella spp. during the fermentation of Nham product.

Index Terms — pediocin PA-1, pH, nitrite, Salmonella Anatum, S. Ratchaburi

F016

ENHANCEMENT OF THE EFFICIENCY OF RADIATION STERILIZATION OF GROUND PORK BY THE ADDITION OF NATURAL MATERIALS

H. Yun1, M. Lacroix2, S. Jung1, Y. Jung1, J. W. Lee3, and C. Jo1,*

1Department of Animal Science and Biotechnology, Chungnam National University, Korea 2INRS-Institut Armand-Frappier, Qebec, Canada 3Advanced Radiation Research Institute, Korea *Corresponding author (phone: +82-42-821-5774; fax: +82-42-825-9754; e-mail: [email protected])

Abstract—The objective of this study was to examine the effects of different forms of natural materials on the changes of relative radiation sensitivity (RRS) of Escherichia coli and Listeria monocytogenes inoculated into ground pork. Garlic, leek, onion, and ginger were prepared as 3 different forms; pressurized (P), freeze dried (FD), and 70% ethanol extracted (EE). The prepared natural materials were subdivided into 2 groups, non- irradiated and irradiated at 5 kGy by gamma ray, before addition into ground pork. The prepared different forms of natural compounds were added 1% concentration (w/w) into radiation-sterilized ground pork and inoculated with E. coli and L. monocytogenes (106 CFU/mL). For E. coli, the most efficient material was leek with EE (RRS=3.887) and followed by ginger and leek with FD (RRS=3.661 and 3.633, respectively) on nonirradiated. However, when the natural material was irradiation-pasteurized, the ginger with FD showed the highest RRS (4.101). For L. monocytogenes, RRS was relatively lower than E. coli in general. The most efficient material was onion with P and FD (RRS=2.133 and 2.077, respectively). Results suggest that addition of natural compound can increase the efficiency of radiation-sterilization process. However, the change of RRS can be different by species of microorganisms and addition forms of natural materials.

Index Terms — natural material, D10, irradiation, relative radiation sensitivity

228 56th International Congress of Meat Science and Technology F017

BACTERIAL COUNTS IN AGED BEEF ANALYZED WITH MIXED GENERALIZED LINEAR MODELS IN R

Ales Dufek1*, Marcela Vyletelova1, and Miroslav Homola2

1Agriresearch Rapotin Ltd. Vyzkumniku 267, 788 13 Vikyrovice, Czech Republic 2Research Institute for Cattle Breeding, Ltd., Vyzkumniku 267, 788 13 Vikyrovice, Czech Republic *Corresponding author (e-mail: [email protected])

Abstract—We used the package lme4 in R for fitting of GLMM The fixed effect on ratio between coliform bacteria and total bacteria can be expressed as following mean values: 0.00073, 0.00059, for fluid, surface on the 16th d of aging, and 0.002629, 0.003133 for fluid, surface on the 44th d of aging, resp.

Index Terms — bacteria counts, GLMM, lme4

F018

FORMATION OF BIOGENIC AMINES IN CHICKEN MEAT STORED UNDER MODIFIED ATMOSPHERE

L. Gallas1*, I. Steinhauserova1, L. Steinhauser1, I. Borkovcova2, and L. Vorlova2

1Department of Meat Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho 1-3, 612 42 Brno, Czech Republic, 2Department of Milk Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho 1-3, 612 42 Brno, Czech Republic *Corresponding author (phone: +420-541-562-750; fax: +420-541-321-230; e-mail: [email protected])

Abstract—The aim of the study was to investigate the effects of two modified atmospheres on selected groups of microorganisms and on concentrations of biogenic amines (BAs) in samples of chicken breast muscle. The samples were packaged under modified atmosphere A (75 % O2 and 25 % CO2) or B (75 % N2 and 25 % CO2) and stored at temperatures from +2 to +4°C for 14 days. In all samples, counts of psychrotrophic bacteria counts, Brochothrix thermosphacta, lactic acid bacteria and coliform microorganism were determined. The tests were made on the packaging day, and then after three, nine and fourteen days of storage. At the end of the storage period, higher numbers of psychrotrophic bacteria (6.5±0.7 log10 CFU/g), Brochothrix thermosphacta (4.8±0.3 log10 CFU/g) and lactic acid bacteria (1.7±0.4 log10 CFU/g) were found on samples packaged under MA A. Samples packaged under modified atmosphere B on the other hand contained higher numbers of coliform bacteria (4.1±0.6 log10 CFU/g) at the end of the storage period. In addition to microbiological parameters, concentrations of biogenic amines (putrescine, cadaverine, histamine, tyramine, spermine and spermidine) were also determined. In fresh samples and after three days of storage, only spermine and spermidine were found. After 9 and 14 days, also other BAs were detected. The biogenic amine totals at the end of the storage period was 60.0±13.2 mg/kg in samples packaged under MA A and 129.0±41.32 mg/kg in samples packaged under MA B. The most abundantly represented biogenic amines in samples packaged under MA A were putrescine and spermine (49.7 and 24.8%, respectively, at the end of the storage period), and putrescine and cadaverine in samples packaged under MA B (47.0 and 32.9%, respectively).

Index Terms — biogenic amines, food microbiology, HPLC, poultry meat, shelf-life

56th International Congress of Meat Science and Technology 229 F019

GROWTH INHIBITION OF MICRO-ORGANISMS CAUSED BY SPOILERS AND PATHOGENS FOUND IN MEAT PRODUCTS USING CHICKEN IMMUNOGLOBULIN Y

Min-Seok Song1, Cheon-Jei Kim2,3, Won-Il Cho1, Jong-Se Park1, Ki-Moon Kang1, Soon-Hee Kwon1, Jee-Min Kim1, Yun-Sang Choi2, Ji-Hun Choi2, and Hoon-Heui Sunwoo4*

1CJ Cheilgedang Corporation 636, CJ Cheilgedang Foods R&D, Guro-Dong, Guro-Gu, Seoul 152-050, South Korea 2Research Institute for Meat Science and Culture, Konkuk University, 1 Hwayang-Dong, Seoul 143-701, South Korea 3Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-Dong, Seoul 143-701, South Korea 4Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, 114 St - 89 Ave, Edmonton, Alberta, Canada T6G 2N8 *Corresponding author (phone: +1-780-492-0547; fax: +1-780-669-7181; e-mail: [email protected])

Abstract—This report divided into two parts; the first part focuses on the production of hyperimmunized eggsy immunizing chickens with 12 different bacteria. The eggs with high level of immunoglobulin yolk (IgY) against bacteria were processed for a powder form of IgY cocktails, called SpiceGuardTM. The second part is to test the antimicrobial activity of the SpiceGuardTM in a meat sample. Different concentrations of the SpiceGuardTM (0, 0.1%, 0.2%, 0.5%) were mixed with a pork meat to make a pork patties and sausages. The meat then stuffed into natural hog casing and cooked in a smokehouse and then stored. The results showed that using 0.5% SpiceGuardTM can reduce the growth of aerobic bacteria in pork patties and sausages stored at 10°C for 7 days by at least one log10.

Index Terms — ELISA, IgY, bacteria, pork patties, sausage

F020

INTERSPECIES DIFFERENCES IN SKELETAL MUSCLE MYOSIN LIGHT CHAINS ISOFORMS BETWEEN CATTLE, PIG AND SELECTED POULTRY SPECIES

Magdalena Montowska1* and Edward Pospiech1,2

1Institute of Meat Technology, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland 2Institute of Agricultural and Food Biotechnology, Division of Meat and Fat Technology in Poznań, Głogowska 211, 60-111 Poznań, Poland *Corresponding author (phone: +48-061-8487251; fax: +48-061-8487254; e-mail: [email protected])

Abstract—The aim of the study was to compare the expression of selected skeletal muscle proteins of six animal species (cattle, pig, chicken, turkey, duck, and goose), the meat of which is most often consumed in Europe, and to reveal differences between them. This paper presents the interspecies differences detected in range of the myosin light chains (MLC1f, MLC2f, and MLC3f). Proteins extracted from the muscle tissue were separated using two dimensional electrophoresis. The separations revealed the differences between examined species in molecular weight (MW) and isoelectric point (pI) values of the fast essential as well as the fast regulatory myosin light chains. In the case of cattle and pig MLC1f isoforms had a similar pI values, but differed in MW up to 2.4 kDa. All poultry species (chicken, turkey, duck, and goose) also differed in MW of the MLC1f. Only the MLC1f extracted from goose had the same MW like pig but its pI value was more alkaline (4.91) in relation to pig (4.79). Apparent differences were observed for proteins matching to MLC2f isoform. These proteins had similar pI values for all examined species but differed in MW. MLC3f isoforms also differed in their MW. The MLC3f extracted from chicken had the highest MW (17.4 kDa). The lowest one was found in duck muscles (16.1 kDa). The cause of that phenomenon might be slightly different their amino acid composition.

Index Terms — MLC isoforms, species identification, two-dimensional electrophoresis

230 56th International Congress of Meat Science and Technology F021

ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA IN SOUR MEAT PRODUCED IN TAIWAN

C. S. Chou and M. T. Chen*

Department of Bioindustry Technology, Dayeh University, Dacun, Changhua, 51591 Taiwan *Corresponding author (phone: +886-4-8511888-1760; fax: +886-4-8528466; e-mail: michen@ mial.dyu.edu.tw)

Abstract—The aim of this paper is to compare the lactic acid bacteria isolated from the sour meat in Taiwan. Results of identification of LAB is shown in Table 2.The species of LAB in the samples obtained from different areas are not all same. Lactococcus lactis spp. lactis, Lactobacillus paracasei spp. paracasei and L. plantarum are the predominants found in the sour meat in Taiwan. It is also found the common starter cultures for fermentation of sausage including L. plantarum, Pediococcus acidilactici and Leuconostoc mesenteroides presented in the sour meat. We also noted some lactic acid bacteria of the samples are the same as those of the sour meat obtained from France. However, we isolated an organism which has not been found in the fermented foods including yoghurt, cheese, sausage and pickled vegetables. It is identified as L. buchneri on which we are still working.

Index Terms — sour meat, lactic acid bacteria, isolation and identification

F022

MICROBIAL CONTAMINATION IN SLAUGHTERING PROCESSES OF THAI INDIGENOUS CATTLE

Tassanee Triratapiwan1*, Rachakris Lertpatarakomol1, Jamlong Mitchaothai2, and Somchai Chanket1

1Department of Animal Science and Basic Veterinary Science 2Department of Veterinary Clinical Science, Faculty of Veterinary Medicine, Mahanakorn University of Technology, 140 Cheum-Sampan Rd., Nong Chok, Bangkok 10530, Thailand *Corresponding author (phone: +66(0)-29883655 # 5100; fax: +66(0)-29883655 # 5201; e-mail: [email protected])

Abstract—The present study was conducted to evaluate the microbial contamination in slaughtering processes of Thai indigenous cattle. Sixty-one of Thai indigenous cattle from central region of Thailand were slaughtered at a standard slaughterhouse. The carcasses from three steps of slaughtering processes (after evisceration, postwashing and after chilling), sticking wound, feces, equipment and environment in slaughterhouse were collected. The samples were evaluated for total aerobic plate count, Escherichia coli and Staphylococcus aureus. The results indicated that mean of total aerobic plate count on the carcasses from the three steps of the consecutively slaughtering processes (4.46×103 CFU/cm2, 3.92×103 CFU/cm2 and 3.35×104 CFU/cm2, respectively) was below the TACFS standard in beef products. The high level of total aerobic count was found on transportation truck, feces and hands of staff (2.96×104 CFU/cm2, 7.90×105 CFU/g and 2.48×104 CFU/hand, respectively). The mean of E. coli count on the carcasses from the three steps of the consecutively slaughter processes (8.21 CFU/cm2, 2.20 CFU/cm2, and 5.01 CFU/cm2, respectively) were below the TACFS standard in beef products. The high level of E. coli count was found on transportation truck and feces (4.34×102 CFU/cm2 and 9.84×104 CFU/g, respectively). Similarly, the mean of S. aureus count on the carcasses from the three steps of the consecutively slaughter processes (16.13 CFU/cm2, 11.97 CFU/cm2, and 16.93 CFU/cm2, respectively) was below the TACFS standard in beef products. The high level of S. aureus count was found on feces and hands of staff (1.09×102 CFU/g and 1.53×102 CFU/hand, respectively). In conclusion, the level of microbial contamination on Thai indigenous cattle carcasses in slaughtering process, equipment and environment in slaughterhouse was generally accepted. This study finding suggested that the transportation truck, feces and hands of staff were considered as the main sources of microbial contamination.

Index Terms — microbial contamination, slaughtering process, slaughterhouse, Thai indigenous cattle

56th International Congress of Meat Science and Technology 231 F023

INFLUENCE OF CRISIS ON CONSUMER BEHAVIOR OF RUSSIANS AND THE POLICY OF MEAT-PROCESSING PLANTS WITH REGARDS TO THEIR PRODUCTS ASSORTMENT

Andrey Lisitsyn, Alexsander Zakharov, and Mihail Ishakov

Russian Meat Research Institute, Russia (e-mail: [email protected])

Abstract—The investigations about the influence of crisis on consumer behavior of Russians were carried out. According to the results of the survey, the analysis of buying behavior of a part of economically active population under crisis conditions was performed. In the investigations the changes of consumer behavior of respondents, associated with crisis, were analyzed together with the main strategies of buying behavior: reduction of expenses, changes in the structure of purchases, etc. According to the results of the survey, 6% of respondents indicated that the current crisis didn’t concern them at all. The share of those who are not confident under crisis conditions for the past period was 51%. The share of those who had difficulties to estimate their financial standing and prospects was 4% of the total quantity of the surveyed. 43% of respondents feel confident despite the crisis. For 80% of respondents, the current crisis has brought the highest losses to their revenues. The share of respondents who consider that crisis in the first place threatens their employment has risen to 61%.

Index Terms — consumer, crisis

F024

MICROBIOLOGICAL CONTAMINATION IN CUTTING PROCESSES OF THAI INDIGENOUS BEEF

Rachakris Lertpatarakomol1*, Tassanee Triratapiwan1, Jamlong Mitchaothai2, and Somchai Chanket1

1Department of Animal Science and Basic Veterinary Science 2Department of Veterinary Clinical Science, Faculty of Veterinary Medicine, Mahanakorn University of Technology, 140 Cheum- Sampan Rd., Nong Chok, Bangkok 10530, Thailand *Corresponding author (phone: +66(0)-29-88-3655 ext. 5100; fax: +66(0)-29-88-3655 ext. 5201; e-mail: [email protected])

Abstract—The current study was conducted to evaluate the microbiological contamination in cutting processes of Thai indigenous beef, during July 2009-March 2010. A total of sixty-one beef carcasses were selected from a standard slaughterhouse. Twenty-four-h chilled carcasses from the slaughterhouse, refrigerated truck, hands of loading staff, wall of chilling room, air blower of chilling room, 24-h chilled carcasses from cutting plant, cutting knives, cutting board, hands of cutting staff and beef were evaluated for quantity of total aerobic plate count, Staphylococcus aureus and Escherichia coli. The results indicated that the average quantity of total aerobic plate count, S. aureus and E. coli of all studied samples were lower than the TACFS standard in beef product. However, our results showed that few beef samples were microbiological contamination. In conclusion, the higher incidence of microbiological contamination in beef might be attributed to unhygienic and improper handling of animals during slaughtering, transporting and cutting processes.

Index Terms — Thai indiginous beef, microbiological contamination, beef, cutting process

232 56th International Congress of Meat Science and Technology F025

MICROBIOLOGICAL SAFETY AND SENSORY QUALITY OF RAW PERISHABLE PRODUCTS AFTER HIGH PRESSURE PROCESSING

G. Klein*, A. Kastner, J. V. Waldthausen, T. V. Müffling, and B. Nowak

Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Bischofsholer Damm 15, D-30171 Hannover, Germany *Corresponding author (phone: +49-511-856-7256; fax: +49-511-856-827256; e-mail: [email protected])

Abstract—The trend for minimally processed products with a high benefit for health is continuing. Increasingly waiving of preservatives and process technology as gentle as possible is requested for the protection of the valuable ingredients. On the other hand the safety of the consumer is still the highest priority. This applies for raw meat products as well as for similar perishable products. There is a special need for such technologies relating to fishery products. These are of eminently high nutritionally use, but represent at the same time a high microbiological risk for the consumer. Therefore these products were chosen as models which can be transferred also for meat products with similar characteristics. To reduce the microbiological exposure innovative technological concepts based on high pressure technology can be used. Previous analysis of several foods including meat products revealed a bactericidal effect on the total aerobic plate count as well as on the amount of Listeria monocytogenes through high pressure processing. By increasing the pressure and holding time this effect can be intensified. The aim of this study was to analyse and evaluate the microbiological status of high pressure processed meat and fishery products during the storage period. For this purpose the products are processed with pressures between 200 and 700 MPa with different holding times. During the shelf life the products were repeatedly analysed. The contamination of raw poultry sausages with Listeria monocytogenes was determined qualitatively as well as quantitatively. Sensory analyses also show changes in the sensory quality of the raw sausages.

Index Terms — food safety, fishery products, high pressure processing, meat product

F026

PRODUCTION OF BACTERIOCINS AND BIOGENIC AMINES ISOLATED FROM TRADITIONALLY FERMENTED “SREMSKA” SAUSAGE

S. Veskovic1, S. Stefanovic1*, S. Jankovic1, T. Radicevic1, L. Turubatovic1, and D. Obradovic2

1Institute of Meat Hygiene and Technology, Kacanskog 13, Belgrade, Serbia 2Faculty of Agriculture, Belgrade University, Nemanjina 6, 11080 Belgrade-Zemun, Serbia *Corresponding author (phone: +381-11-2650-655; fax: +381-11-2651-825; e-mail: [email protected])

Abstract—One of the priorities of every country is, among the other, investigation of natural resources and available potentials. Until now, Serbia has not conducted extensive research in the field of diversity and properties of autochtonous microflora isolated from traditionally fermented sausages. The consequence is the lack of scientific data necessary to apply the potential of these microorganisms in food industry. Increased number of meat products manufacturers use active starter cultures in production of fermented products. However, since Serbia does not produce its own cultures, the producers are forced to import this product choosing the most acceptable ones for consumers. The aim of this paper is to determine some properties of lactic acid bacteria (LAB) derived from the LAB collection isolated from traditionally fermented “sremska” sausage and to determine whether some of these properties might be considered as advantageous for use in manufacturing of meat products. The investigations that were carried out were the ability of production of secondary metabolites – bacteriocins as well as the ability of cultures to produce biogenic amines in vitro. Agar- diffusion method in BHI medium with inoculated L. monocytogenes was used to determine bacetriocin activity. Investigation of biogenic amines production (histamine, putrescine, cadaverine, spermine, spermidine, tyramine, and tryptamine) was carried out using high performance liquid chromatography with UV detection. The established LAB collection with determined technologically positive properties would be the base for further research with the aim of potential production of national starter cultures.

Index Terms — fermented sausage, LAB, bacteriocin, biogenic amine

56th International Congress of Meat Science and Technology 233 F027

RAPID DETERMINATION OF AMMONIA AND VOLATILE AMINES IN BEEF EXPOSED TO LOW LEVELS OF AMMONIA USING AMMONIA ION SELECTIVE ELECTRODE (ISE)

Abdulaziz A. Al-Shathri1, J. S. Smith2, C. L. Kastner2, and D. H. Kropf2

1Dept. of Food and Nutrition Sciences, College of Agricultural & Food Sciences, King Faisal University, Saudi Arabia 2Department of Animal Sciences & Industry, Kansas State University, Manhattan, KS 66506, USA

Abstract—The method to determine ammonia and volatile amines content of ammonia contaminated meat using ion elective electrode (ISE) specified for ammonia is described. Ground samples of ammonia contaminated meat were mixed with distilled water and ionic strength adjustor (ISA) to release ammonia from the tissue. Ammonia was determined as a mV reading, then converted to parts per million concentration using standard curve that has excellent linearity with correlation coefficients (R2) ranging from 0.9984 to 0.9999 and recovery percentages ranging from 95.5 to 100.36. Compared to the traditional ammoniacal nitrogen determination method (AOAC # 990.03), ammonia ISE gave faster and more reliable determination of ammonia and volatile amines contents of meat.

Index Terms — beef, ammonia exposure, ammonia ion selective electrode, ammonia content

F028 RECOVERY OF DIFFICULT CULTIVABLE FUNGI FROM CHICKEN THROUGH A NEW CHICKEN BASED CULTURAL MEDIUM

Chi Zhang1, Wenliang Xiang2, Hu Yang1, Yekun Sun1, and Qun Sun1*

1College of Life Science, Sichuan University, Chengdu, Sichuan 610064, Sichuan University, Chengdu, Sichuan 610064, P.R. China 2College of Bioengineering, Xihua University, Chengdu, Sichuan 610039, P.R. China *Corresponding author (phone: +86-28-8541-8810; fax: +86-28-8546-0586; e-mail: [email protected])

Abstract—Although decades of the development of the molecular approach to investigate the microbial diversity in foods has shown a great promise, non-culturing method may not necessarily fully reflect the diversity of microbial community in all circumstances, and in extreme situation it shows even different diversity from culture-dependent methods. Accordingly, suitable growth medium and the corresponding protocols to permit the maximal growth of spoilage and pathogenic microorganism are in great need. In this study a near-native medium of chicken extract agar (CEA), prepared by modifying the conventional Rose Bengal medium (RBM) with the addition of sterile chicken extract, was developed to detect difficult cultivable fungi on raw chicken. Sterile chicken extract was obtained by homogenizing chick meat in sterile water, immersing overnight and filtering through 0.22 μm membrane. CEA of different concentration of chicken extract (1.5%, 2.0%, 2.5%, 3.0%, and 3.5%, w/v) was prepared by adding chicken extract into RBM. Enumeration of fungi on CEA was used to evaluate the optimal concentration of chicken extract in CEA. Fungi colony recovered by CEA but absent on conventional RBM during standard cultivation period through in situ inoculation were subjected to identification based on fungal internal transcribed spacer (ITS) and 26S D1/D2 gene sequencing. A significantly greater colony form unit (CFU) (p<0.05) and diversified fungi community were observed on CEA than on RBM. CEA containing 2.5% chicken extract gave the highest value of 62 CFU/g, twice that in RBM (30 CFU/g). By ITS analysis on six colonies recovered exclusively on CEA, five colonies with the similar morphological characteristics were disclosed to be the same species of Aspergillus parasiticus with similarity of 99%, and the sixth was Debaryomyces hansenii with similarity of 100%. The identification by 26S D1/D2 revealed the same information as that by ITS. The two species of A. parasiticus and D. hansenii identified in raw chicken by our novel near-native CEA medium are considered as either spoilage or pathogen in foods, thus to cause problems associated with food safety. The detection strategy utilized in this work may assist in the characterization of difficult cultivable spoilage and pathogenic microorganisms in other meats or meat products.

Index Terms — chicken, difficult cultivable, near-native medium, ITS, 26S D1/D2

234 56th International Congress of Meat Science and Technology F029

SALMONELLA CONTAMINATION IN SLAUGHTERING AND CUTTING PROCEESES OF THAI INDIGENOUS BEEF

Somchai Chanket1*, Jamlong Mitchaothai2, Tassanee Triratapiwan1, and Rachakris Lertpatarakomol1

1Department of Animal Science and Basic Veterinary Science 2Department of Veterinary Clinical Science, Faculty of Veterinary Medicine, Mahanakorn University of Technology, 140 Cheum- Sampan Rd., Nong Chok, Bangkok 10530, Thailand. *Corresponding author (phone: +66-(0)2-988-3655 ext. 5102; fax: +66-(0)2-988-4040; e-mail: [email protected])

Abstract—The present study was carried out to evaluate Salmonella spp. contamination in Thai indigenous beef carcasses, equipments, environments and beef during both processing. A total of sixty-one Thai indigenous beef from the central region of Thailand were used to evaluate the contamination of Salmonella spp. in slaughtering and cutting processes. The samples were taken during the processing and analyzed by ISO 6579:2002 method. In slaughtering processes, Salmonella spp. was found 8.20% (5 of 61) of pre-washing carcasses, 22.95% (14 of 61) of feces and 8.20% (5 of 61) of 24 h chilled carcasses. In cutting processes, Salmonella spp. was found 6.56% (4 of 61) of chilled carcasses before cutting, 12.50% (1 of 8) of cutting knives and 3.27% (2 of 61) of beef meat. The present study showed that Salmonella spp. contamination during slaughtering and cutting processes is feces, prewashing carcasses, chilled carcasses and equipments. This study could be concluded that the contamination point in slaughtering and cutting processes could be aware and applied to develop and control for good hygiene, proper handling and sanitizing in processing for improving beef production standard and safety for consumers.

Index Terms — Salmonella spp., beef, slaughtering processes, cutting process

F030

SCREENING OF LACTCIC ACID BACTERIA FROM KIMCHI TO DEPLETE NITRITE

Seung-Gyu Lee1, Dong-Woo Kang1, Aera Jang1, Jun-Sang Ham1, Soo-Hyun Cho1, Mi-Hwa Oh1, K.H. Seol1, Dong-Hun Kim1, and Phil-Nam Seong1*

1National Institute of Animal Science, RDA, Suwon 441-706, Korea *Corresponding author (phone: +82-31-290-1699; fax: +82-31-290-1697; e-mail: [email protected])

Abstract—The aim of this study was to develop a new starter for depletion of nitrite. Our approach started with 35 acid-producing isolates from kimchi, and then PCR screening was used to identify 26 Lactobacillus strains. Nitrite level was measured by using MRS broth added nitrite of concentration 200 μg/mL for 4 days, at 20 and 37℃, respectively. In MRS broth, nitrite was inoculated with 0.1 mL of the selected lactic acid bacteria cultures to give initial levels of 106 cells per mL. Among them, one bacterium that showed a strong depletion activity on nitrite was identified and further characterized, using 16S rRNA sequencing and API 50CHL system. Because this isolate was identified as a Lactobacillus plantarum, it was name as L. plantarum LKC0502. LKC0502 depleted over 90% of nitrite in 2 and 4 days of growth at 20 and 37℃, respectively. However, the difference between culture temperature (20, 37℃) and sodium chloride concentration (0, 2, 4, 6, 8%) did not shown.

Index Terms — Lactobacillus plantarum, nitrite depletion, lactic acid bacteria, kimchi

56th International Congress of Meat Science and Technology 235 F031

SIMULTANEOUS DETECTION OF FIVE FOOD-BORNE PATHOGENS USING CAPILLARY ELECTROPHORESIS-BASED SINGLE-STRAND CONFORMATION POLYMORPHISM IN MINCED MEAT

Mi-Hwa Oh1*, Eunyoung Hong, Seung-Gyu Lee, Jun-Sang Ham, Aera Jang, Dong-Hun Kim, and Sangsuk Oh2

1Quality Control and Utilization of Animal Products Division, National Institute of Animal Science, Rural Development Administration, Suwon 441-706, Korea 2Department of Food Science and Technology, College of Engineering, Ewha Womans University, Seoul 120-750, Korea *Corresponding author (phone: +82-31-290-1689; fax: +82-31-290-1697; e-mail: [email protected])

Abstract—Capillary electrophoresis-based single-strand conformation polymorphism (CE-SSCP) coupled with multiplex PCR method was developed for the detection of five pathogens associated with food poisoning, including Salmonella enterica Typhimurium, Listeria monocytogenes, Shigella sonnei, Yersinia enterocolitica, and Escherichia coli O157:H7. The method was applied to model food systems, both of culture medium and minced meat, and the detection limit of the mixture of five microbes was 103 CFU/g.

Index Terms — food-borne pathogens, CE-SSCP, multiplex PCR

F032

SPECIES DIFFERENTIATION OF CHICKEN AND DUCK MEAT BY ANALYSIS OF THE CYTOCHROME OXIDASE SUBUNIT I AND APPLICATION PCR TECHNIQUE

Anita Spychaj1*, Marlena Szalata2,3, Ryszard Słomski2,3, and Edward Pospiech1,4

1Institute of Meat Technology, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland 2Department of Biochemistry and Biotechnology, Poznań University of Life Sciences, Wołyńska 35, 60-637 Poznań, Poland 3Institute of Human Genetics, Polish Academy of Sciences, Strzeszyńska 32, 60–479 Poznań, Poland 4Institute of Agricultural and Food Biotechnology, Głogowska 239, 60–111 Poznań, Poland *Corresponding author (phone: +48-61-848-7505; fax: +48-61-848-7254; e-mail: [email protected])

Abstract—Control of animal species composition of meat products became more and more necessary. The reason for that is increasing number of cases of food adulteration or unintended its contamination as result of disobeying GMP and GHP rules. To reduce such situations there is need to develop reliable methods for control meat products composition. The aim of the presented study was to elaborate new method to detect chicken and duck meat by using PCR technique. As a molecular target the cytochrome oxidase subunit I (mtDNA) was chosen. Nucleotide sequences for primers designing were obtained from GenBank (NCBI). To confirm primers specificity and exclude probability of cross reactions, chicken, duck but also turkey, goose, cattle and pig DNA was isolated and used in PCR. The obtained data indicate that designed primers for chicken and duck were species specific. Conducted sequencing of PCR products confirmed that these two primers sets amplified fragment of the mitochondrial cytochrome oxidase subunit I (COI) gene. The obtained results indicate that the identification of chicken and duck raw meat is possible by application of PCR primers designed on the base of the cytochrome oxidase subunit I.

Index Terms — mitochondrial DNA, PCR, species identification

236 56th International Congress of Meat Science and Technology F033

STUDY OF ECOLOGY AND MOLECULAR CHARACTERIZATION OF LAB MICROFLORA IN SREMSKA SAUSAGE

S. Veskovic1*, B. Borovic1, B. Velebit1, B. Lakicevic1, and L. Turubatovic1

1Institute of meat Hygiene and Technology, Kacanskog 13, 11000 Belgrade, Serbia *Corresponding author (phone: +381-11-2650-655; fax: +381-11-2651-825; e-mail: [email protected])

Abstract—This paper describes culture-dependent and -independent methods, to study the ecology of Sremska sausage during fermentation. Sremska sausage represents the Serbian traditional fermented meat product produced using the ingredients such as pork meat, solid fat tissue and spices. At the end of the fermentation, these sausages are stable and safer from a microbiological point of view and possess a longer shelf-life. The microorganisms that are responsible for these transformations are lactic acid bacteria (LAB), coagulase-negative cocci (CNC) and yeasts. The identification of the Lactobacillus species that dominate the microflora of fermented sausages is an important step in the development of new starter cultures for meat fermentation. The samples were subjected to microbiological analysis to monitor the dynamic changes of microflora and hygienic quality during storage of the Sremska sausages. Total viable count, LAB, CNC, total coliforms and Escherichia coli, fecal streptococci, Staphylococcus aureus, Salmonella spp. and Listeria spp. were investigated on 0th, 3rd, 4th, 7th, 14th and 28th day of ripening. The LAB isolates from MRS were first checked by Gram stain and catalase reaction. Gram-positive and catalase-negative isolates were then further identified by biochemical (API 50CH) and molecular methods. Total DNA from LAB was extracted from a single colony and DNA V1-V3 region which encodes 16S rRNA was amplified. Positive samples which displayed 697 bp band were purified and sequenced. Results of sequencing underline how Ln. mesenteroides was the main bacteria present in the Sremska sausage. Also, two uncultured clones were detected.

Index Terms — lactic acid bacteria, fermented sausage, Sremska sausage, sequence analysis

F034

STUDY ON THE SIGNAL CHANGE OF ELECTRON SPIN RESONANCE (ESR) FOR IRRADIATED BONE IN MEAT DURING STORAGE PERIOD

Jae-Ho Woon1*, Byeong-Ryong Park1, Hee-Sun Kim2, Byung-Kook Choi1, Young-Hoon Bong1, Na-Young Kim1, Hong-Jeom Jeong1, Cheh-Il Yoo1, and Chang-Seob Kim1

1National Veterinary Research & Quarantine Service, San23-4, Deungchon2-dong, Gangseo-gu, Seoul 157-843, Republic of Korea 2Radiation Health Research Institute, Korea Hydro & Nuclear Power Co., Ltd., 388-1 Ssang Moon-Dong, Dobong-Gu, Seoul 132- 703, Republic of Korea *Corresponding author (phone: +82-2-2650-0673; fax: +82-2-2650-0655; e-mail: [email protected])

Abstract—This study was focused on the change of free radicals in bone in meat. Samples were irradiated with 0, 1, 3, 5 kGy of 60Co-γ-ray, and measured by ESR for one year. Irradiated sample was characterized by asymmetric signal, however signal intensity was decreased for storage time, can be detected at least 6 months for cold storage and 12 months for frozen.

Index Terms — Electron Spin Resonance (ESR), irradiation, bone in meat, storage period

56th International Congress of Meat Science and Technology 237 F035

SURVEY OF POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) IN GERMAN SMOKED MEAT PRODUCTS

W. Jira* and F. Schwägele

Analysis Division, Max Rubner-Institut, E.-C.-Baumann-Str. 20, 95326 Kulmbach, Germany *Corresponding author (phone: +49-9221-803-313; fax: +49-9221-803-303; e-mail: [email protected])

Abstract—Contents of the 15+1 EU priority PAH were analysed from 113 representative commercial smoked German meat products collected in the year 2006 with a Fast-GC/HRMS method. The median of benzo[a]pyrene content was 0.03 μg/kg and therefore more than a factor of 100 below the maximum level of 5 μg/kg. The highest content of benzo[a]pyrene was detected in a Frankfurter type sausage (0.43 μg/kg). The sum content of benzo[a]pyrene, benzo[a]anthracene, chrysene and benzo[b]fluoranthene (“PAH4”) as proposed by the European Food Safety Authority (EFSA) to be a good marker for PAH in food was 0.28 μg/kg in median, the sum content of the 15+1 EU priority PAH was 0.64 μg/kg in median. The analysed smoked meat products showed an increasing presence of PAH in the following order: cooked ham (n=17) < raw sausages (n=25) < liver sausages (n=25) < raw ham (n=23) < Frankfurter type sausages (n=23). The correlation coefficient (R) between BaP and the sum of the 15+1 EU priority PAH was 0.90. To increase the safety of the consumer a lowering of the BaP maximum level to 1 μg/kg is proposed and critical aspects using “PAH4” as a marker for PAH in food surveillance are discussed.

Index Terms — polycyclic aromatic hydrocarbon, EU priority PAH, smoked meat product, Germany

F036

SURVEY ON ANTIBIOTIC USE IN PIG AND CHICKEN PRODUCTION IN RED RIVER DELTA OF VIETNAM

Pham Kim Dang1,2, Claude Saegerman3, Vu Dinh Ton1, and Marie-Louise Scippo2*

1Faculty of Animal Sciences & Aquaculture, Hanoi University of Agriculture, Gialam, Hanoi, Vietnam 2Department of Food Sciences, Laboratory of Food Analysis, Faculty of Veterinary Medicine, CART University of Liège, B43bis, 4000 Liège, Belgium 3Department of infectious and parasitic diseases, Epidemiology and risk analysis applied to veterinary sciences, Faculty of Veterinary Medicine, University of Liège, B42, 4000 Liège, Belgium *Corresponding author (phone: +32-4-366-4043; fax: +32-4-366-4054; e-mail: [email protected])

Abstract—The abuse and illegal use of veterinary drug in animal production is one of the main causes of the presence of antibiotic residues in meat. This is difficult to control, particularly in developing countries like Vietnam. However, this is a recent issue and has not yet been thoroughly investigated. The aim of this study was to provide information on the use of antibiotics in different animal production systems in the Red River Delta of Vietnam. The survey was conducted from July 2009 to March 2010 on 270 animal production entities representing three different systems of animal production (farm household, semi- industrial, and industrial) in three different provinces. The result showed that a large number of antibiotic are used largely and arbitrary in all animal production systems. The purpose of this use is not only to treat diseases, but also for disease prevention, and, in some cases, for growth promotion. At least 50 antibiotics of more than 10 different groups were used in pig and chicken production in the Red River Delta of Vietnam. Fifteen antimicrobial growth promoters were shown to be used as pig and chicken feed additives. For treatment of diseases and disease prevention, antibiotics were used abusively and even illegally (e.g. chloramphenicol) by both famers and local veterinarians. The level of knowledge of the farmer about food safety appeared very low, while the management of the traceability and the network of veterinary drugs distribution are still limited.

Index Terms — antibiotics, animal production, veterinary drugs, Red River Delta, Vietnam

238 56th International Congress of Meat Science and Technology F037

SYNERGISTIC ACTIVITY OF BACTERIOCIN-PRODUCING LACTIC ACID BACTERIA AS STARTER CULTURE AND FRESH GARLIC AGAINST SALMONELLA TYPHIMURIUM IN NHAM MODEL BROTH, THAI FERMENTED MEAT PRODUCT

K. Pilasombut1, A. Swetwiwathana2, N. Ngamyeesoon3, R. Sitthigripong1, and J. Sethakul1

1Division of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand 2Division of Fermentation Technology, Faculty of Agro-Industry, King Mongkut’s Institute of TechnologyLadkrabang, Bangkok 10520, Thailand 3Division of Plant Production Technology, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology, Ladkrabang, Bangkok 10520, Thailand *Corresponding author (phone: +66-85-064-2039; fax: +662-326-4313; email: [email protected])

Abstract—Synergistic activity of bacteriocin-producing lactic acid bacteria (LAB), Lactobacillus salivarius K4, as probiotic starter culture and fresh garlic against Salmonella Typhimurium in Nham Model broth (NMB) was determined. Study of fresh garlic effect in NMB on the growth of Lb. salivarius K4 and lactic acid percentage produce during fermentation was evaluated. Moreover, the synergistic inhibition of S. Typhimurium by Lb. salivarius K4 and fresh garlic in NMB was also investigated. The result showed that Lb. salivarius K4 could grow in both NMB treatments, but the number of Lb. salivarius K4 in NMB with fresh garlic was lower than Lb. salivarius K4 in NMB without fresh garlic after 1, 2, and 3 day fermentation. Whereas, synergistic effect study on S. Typhimurium revealed that only fresh garlic or Lb. salivarius K4 starter culture treatment had no effect to inhibit S. Typhimurium in the first day of fermentation. However, on day 2 and 3 of fermentation S. Typhimurium grew slowly in NMB. Interestingly, adding of fresh garlic and Lb. salivarius K4 in NMB was completely inhibit S. Typhimurium on the first day of fermentation.

Index Terms — synergistic, bacteriocin-producing lactic acid bacteria, Nham model broth

F038

USE OF NATURAL ANTIMICROBIALS FOR L. MONOCYTOGENES CONTROL ON HAM

Gary A. Sullivan1, Armitra L. Jackson1, Steven E. Niebuhr1, Kohl D. Schrader1, Joseph G. Sebranek1*, and James S. Dickson1

1Department of Animal Science, Iowa State University, Ames, IA 50011, USA *Corresponding author (phone:+515-294-1091; fax: +515-294-5066; e-mail: [email protected])

Abstract—Consumers’ demand for foods manufactured without the direct addition of sodium nitrite have resulted in a unique class of cured meat. This study evaluated Listeria monocytogenes growth on ham manufactured with natural curing methods with antimicrobials and assessed impacts on physio-chemical characteristics. Both of the natural antimicrobials evaluated inhibited growth similar to that of the traditionally cured control. Ham made with pre-fermented celery juice powder had lower residual nitrite concentrations and when no antimicrobial was added, L. monocytogenes growth was similar to that of the uncured control. Ham pH was influenced slightly by antimicrobials. Ham can be produced with natural curing methods and antimicrobials to inhibit L. monocytogenes growth with little changes to physio-chemical traits.

Index Terms — no sodium nitrite added, Listeria monocytogenes, natural antimicrobials, ham

56th International Congress of Meat Science and Technology 239 F039

OCCURRENCE OF LISTERIA MONOCYTOGENES IN RAW FRESH AND FROZEN RED MEAT (CATTLE, CAMEL, SHEEP) IN TEHRAN PROVINCE-IRAN

Zohreh Mashak1*, Afshin Mottaghifar2, Hamidreza Sodagari3, and Amirreza Sa'adati4

1Department of Food Hygiene, Faculty of Veterinary Medicine, Islamic Azad University, Karaj Branch, Karaj, Iran 2D.V.M., Meat inspector of Robatkarim slaughterhouse, Robatkarim, Iran 3D.V.M. of Faculty of Veterinary Medicine, Islamic Azad University, Karaj Branch, Karaj, Iran 4Sampad, Karaj, Iran *Corresponding author (phone: +98-912-361-2387; e-mail: [email protected])

Abstract—The presence of Listeria monocytogenes was investigated in a total of 72 raw fresh and frozen meat samples (cattle, sheep, and camel) obtained from different supermarkets in Tehran province in 2009. Identification, enumeration and serotyping used by modified Canadian FDA method, MPN technique and Bacto- Listeria-O polyvalent antiserum, respectively. Occurrence of L. monocytogenes varied from 0% in (frozen sheep meats) to 50% in (raw fresh cattle meat). MPN values of L. monocytogenes were from 0.18 (raw fresh frozen cattle, (camel meat) till 7×102 (raw fresh cattle meat). All of positive meat samples fell into serogroups: 1, 4, other in raw fresh and frozen cattle meat and serotype 4 in raw camel, sheep, and frozen camel. The high percentage of L. monocytogenes in different red meat samples is a real threat for consumer’s health, so use of hygienic conditions in the chain of breeding, slaughtering, handling, processing and transportation is necessary.

Index Terms — Listeria monocytogenes, raw fresh and frozen red meat, Tehran

F040

COMBINED EFFECT OF NATURAL ENDOGENOUS COMPOUND, MODIFIED ATMOSPHERE PACKAGING AND GAMMA IRRADIATION ON THE MICROBIAL GROWTH OF GROUND BEEF

M. Turgis1, J. Han2, J. Borsa3, and M. Lacroix1*

1Canadian Irradiation Center, Research Laboratory in Sciences Applied to Food, INRS-Institut Armand-Frappier, 531, Boulevard des Prairies, Laval, Québec, Canada, H7V 1B7 2Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Gyeonggi-do, 440-746, Korea 3MDS Nordion, 447, March Road, Kanata, Ontario, Canada, K2K 2P7 *Corresponding author (e-mail: [email protected])

Abstract—Selected Chinese cinnamon, Spanish oregano, and mustard essential oils (EOs) were used in combination with irradiation in order to evaluate their efficiency to eliminate pathogenic bacteria, and extend the shelf life of medium-fat-content ground beef (23% fat). The shelf life was defined as the time when the growth level of the total bacteria count reached to 107 CFU/g. The shelf life of ground beef was determined for a period of 28 days at 4°C after treated with EOs. The concentrations of EOs were predetermined such that sensorial properties of cooked meat were maintained (0.025% for Spanish oregano or Chinese cinnamon, and 0.075% for mustard). Ground beef samples containing essential oils were then packaged under air or modified atmosphere, and irradiated at a dose of 1.5 kGy. Ground beef samples (10 g) were taken during the storage period to evaluate the contents of total mesophilic aerobes, Escherichia coli, Salmonella, total coliforms, lactic acid bacteria, and Pseudomonas. The results showed that mustard EO was the most efficient to reduce the total mesophilic count and to eliminate pathogenic bacteria. Irradiation alone completely inhibited the growth of total mesophilic aerobic and pathogenic bacteria. The combined treatments of irradiation and EOs had better efficiency to reduce the lactic acid bacteria and Pseudomonas, especially in the presence of mustard and cinnamon EOs for lactic acid bacteria, and oregano and mustard for Pseudomonas, respectively. The best combined treatment to extend the shelf life of ground beef up to 28 days was the addition of EO, irradiation (1.5 kGy) and modified atmosphere packaging (MAP).

Index Terms — shelf life, microbial flora, essential oils, mustard, oregano, cinnamon, g-irradiation, beef, radiosensitization, modified atmosphere packaging

240 56th International Congress of Meat Science and Technology F041

EFFECT OF BACTERIOCIN-PRODUCING WEISSELLA CIBARIA SI 21 AND LACTOBACILLUS PLANTARUM RS 49 ON STAPHYLOCOCCUS AUREUS IN ISAN SAUSAGE (TRADITIONAL THAI FERMENTED MEAT-RICE SAUSAGE) MODEL BROTH

Nutthida*

*Corresponding author (e-mail: [email protected])

Abstract- Bacteriocin producing LAB strains Weissella cibaria SI 21 and Lactobacillus plantarum RS 49, which were isolated from thai fermented meat rice sausage (Sai-Krog Isan), were used as starter cultures in Isan sausage model broth (ISMB). The study implies the possibility of using both W. cibaria SI 21 and Lb. plantarum RS 49 as starter cultures for the safety of Isan sausage production due to the rapidly lactic acid production, rapidly lowering pH of the product and exhibited bacteriocins activity against food pathogen of Staph. aureus.

Index Terms – bacteriocin-producing LAB

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