Determination of Point of Sale and Consumption for Hanwoo Beef Based on Quality Grade and Aging Time.

This study aimed to determine the suitable point of sale and consumption of different quality grade (QG) Hanwoo short loin during aging period, based on physicochemical, sensory, and microbiological quality. Short loins obtained from the carcasses of 13 Hanwoo steers and 2 bulls with 5 different QGs (1++, 1+, 1, 2, and 3) were analyzed over 28 d. QG and aging time had significant effect on water holding capacity, color, shear force, total volatile basic nitrogen (TVBN) content, and sensory traits. Higher QG groups generally exhibited a lower shear force, nucleotide content, and water holding capacity, and higher L*, a*, and b* values. Acceptable tenderness (shear force <5.4 kg) in QG 1++, 1+, 1, and 2 was achieved on days 7, 14, 16, and 18, respectively, and QG 3 showed a shear force of 6.8 kg, even after 28 d. Regardless of QG, TVBN content below threshold levels (20-30 mg%) was observed throughout the 28 d aging period, while total plate counts above 7 Log CFU/g were seen at 21 d. In conclusion, it is recommended that Hanwoo beef with QG 1++, 1+, and intermediate QG (1 and 2) should be sold or consumed between 7 and 21, 14 and 21, 16 and 21 d, respectively. Beef with QG 3 should be sold or consumed within 21 d, based on microbial growth, even though it has not achieved desirable tenderness. For this reason, an additional tenderizing process is recommended before this beef is ready for consumption.

Evaluation of whole pork belly qualitative and quantitative properties using selective belly muscle parameters.

The objective of this study was to identify parameters for the evaluation of pork belly quality (composition) and quantity (volume) and to develop regression equations that predict properties of whole pork belly. Through an image analysis of 648 bellies, newly characterized pork belly parameters were developed for evaluating pork belly quality and quantity. Importantly, the estimated muscle volume showed high positive correlation with the whole belly volume and the whole belly muscle percentage (r=0.458, and 0.654, respectively). Section 7 was identified as the best section for the evaluation of pork belly based on the muscle area in every vertebra. A stepwise regression showed that cutaneous trunci muscle (CTM) had an r2 of 0.624 in the model, and supplementation with the other muscles yielded an r2 of 0.784. Therefore, we propose that a prediction equation could be developed for a certain area in the belly for the evaluation of pork belly quantity and quality. The results could be applied to select breeding stock using techniques such as ultrasound with the aim of producing hogs with large as well as lean bellies.

Purification and Anti-pathogenic Properties of Immunoglobulin Concentrates from Porcine Blood.

During slaughtering, animal blood is typically discarded, resulting in water pollution. However, this discarded blood has valuable components, such as immunoglobulin (Ig). Although several studies have been conducted to develop methods for effective recycling of slaughterhouse blood, they have not been commercially utilized in Korea. Here, we extracted an Ig-rich fraction from porcine blood that was then subjected to various in vitro tests, including pathogen growth inhibition, antigenic cross-reactivity, and anti-toxin activity. The porcine immunoglobulin concentrate (PIC) was effectively purified by eliminating other components, such as albumin, and consisted of approximately 63.2±2.9% IgG and 7.2±0.4% IgM on a protein basis. The results showed that it significantly suppressed the growth of pathogenic bacteria, and bound to all tested pathogens, including both gram-positive and gram-negative species, although the degree of activity differed according to strain. The PIC bound to two types of lipopolysaccharide (LPS) obtained from Escherichia coli O111:B4 and Salmonella enterica serotype typhimurium in a concentration-dependent manner. In addition, the PIC restored the proliferation activity of the lymphoblast K-562 cells when co-incubated with pathogenic LPS. These results confirm that the PIC prepared in this study is a potentially valuable functional food material or diet supplement as an alternative to antibiotics that can protect animals from pathogenic bacteria.

Estimation of relative economic weights of hanwoo carcass traits based on carcass market price.

The objective of this study was to estimate economic weights of Hanwoo carcass traits that can be used to build economic selection indexes for selection of seedstocks. Data from carcass measures for determining beef yield and quality grades were collected and provided by the Korean Institute for Animal Products Quality Evaluation (KAPE). Out of 1,556,971 records, 476,430 records collected from 13 abattoirs from 2008 to 2010 after deletion of outlying observations were used to estimate relative economic weights of bid price per kg carcass weight on cold carcass weight (CW), eye muscle area (EMA), backfat thickness (BF) and marbling score (MS) and the phenotypic relationships among component traits. Price of carcass tended to increase linearly as yield grades or quality grades, in marginal or in combination, increased. Partial regression coefficients for MS, EMA, BF, and for CW in original scales were +948.5 won/score, +27.3 won/cm(2), -95.2 won/mm and +7.3 won/kg when all three sex categories were taken into account. Among four grade determining traits, relative economic weight of MS was the greatest. Variations in partial regression coefficients by sex categories were great but the trends in relative weights for each carcass measures were similar. Relative economic weights of four traits in integer values when standardized measures were fit into covariance model were +4:+1:-1:+1 for MS:EMA:BF:CW. Further research is required to account for the cost of production per unit carcass weight or per unit production under different economic situations.