Kyoung-Mi Park

Effect of Curing Additives on Color Property of Smoked Duck Meat

Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration,Suwon 441-706, KoreaABSTRACT This study was conducted to investigate the effect of curing additives on color property of smoked duck meat. Curing process of samples was performed one of the following treatments: C, non-curing: T1, 2.43% salt: T2, 2.43% salt + 0.49% tripolyphosphate (TPP): T3, 2.43% salt + 0.49% TPP + 0.002% nitrite: T4, 4.76% duck seasoning: and T5, 1.47% salt + 0.24% TPP + 0.2% L-ascorbic acid. Instrumental meat color of both breast and thigh of smoked duck showed that the CIE a* value of the T4 was significantly (p<0.05) higher than that of the other treatments, whereas T5 had a significantly (p<0.05) higher CIE b* value than the other treatments. In results of nitroso pigment, T5 of smoked duck breast was significantly (p<0.05) higher value compared to other treatments, whereas T3 and T5 of smoked duck thigh had a significantly (p<0.05) higher value than other treatments. Heme pigment contents of control and T5 was significantly (p<0.05) higher value compared to other treatments in smoked duck breast. Meat color of T3 by sensory evaluation showed redder (p<0.05) than other treatments. These results suggested that using L-ascorbic acid is revealed to be pink color without nitrite or pigment when manufacturing of smoked duck meat.(Key words : smoked duck meat, curing additives, nitrite, L-ascorbic acid, meat color)

Distribution Channel and Microbial Characteristics of Pig By-products in Korea.

The distribution channel of meat by-products from the pig farm to the final consumer can include a meat processor, wholesale market, wholesaler, retailer, and butcher shop. Bacterial contamination at any of these steps remains to be a serious public health concern. The aim of this study was to evaluate the distribution channel and microbial characteristics of pig by-products in Korea. Upon evaluation of pig by-products in cold storage, we found that the small and large intestine were significantly (p<0.05) higher in pH value compared to the heart and liver. The total plate counts were not significantly different among offals until cold storage for 7 d. The coliform count after 1 d of cold storage was significantly (p<0.05) higher in small and large intestine than in the other organs. The coliform count of heart, liver, and stomach showed a higher coliform count than small and large intestine until 7 d of cold storage. As determined by 16S rRNA sequencing, contamination of major pig by-products with Escherichia coli, Shigella spp., and other bacterial species occurred. Therefore, our results suggest that a more careful washing process is needed to maintain quality and hygiene and to ensure the safety of pig by-products, especially for small and large intestine.

Effect of Addition Levels of Duck Meat on Quality Characteristics of Emulsion Type Sausages during Cold Storage

This study was conducted to investigate the effect of duck and pork meat mixing ratio on quality characteristics of emulsion type sausage at 4°C during 5 weeks. Treatments on the basis of the meat content were subjected to 100% duck meat (T1), 100% pork meat (T2), 50% duck meat + 50% pork meat (T3), 40% duck meat + 60% pork meat (T4), and 30% duck meat + 70% pork meat (T5). The moisture content was significantly (p<0.05) higher in TI sample but significantly (p<0.05) lower in T2 sample than those in comparison to the other treatments. Crude protein and fat content were significantly (p<0.05) higher in T2 sample compared to the other treatments. CIE Lvalue was significantly (p<0.05) lower in T1 sample than those of other treatments until 5 weeks of cold storage. CIE avalue was significantly (p<0.05) higher in T1 sample but significantly (p<0.05) lower in T2 sample than those in comparison to the other treatments until 5 weeks of cold storage. Hardness was significantly (p<0.05) higher in T4 sample compared to the other treatments during all cold storage. Cohesiveness was significantly (p<0.05) higher in T5 sample compared to the other treatments until 2 weeks of cold storage. The results of sensory evaluation showed that the meat flavor, taste and texture were significantly (p<0.05) lower in T5 sample compared to the other treatments whereas no difference among treatments except T5 sample. Overall acceptability was significantly (p<0.05) lower in T5 sample compared to the other treatments. Therefore, these results suggested that the ratio of 40% duck meat and 60% pork meat is appropriate levels for hardness and palatability when manufacturing emulsion type sausage with duck meat. (

Effect of Heating Temperature and Time on Quality Characteristics of Baked Egg

Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration,Suwon 441-706, KoreaABSTRACT This study was conducted to investigate the effect of heating temperature and time on the quality of baked egg. Eggs were baked at various temperatures (80, 90, 100, 105 and 110) for different times (5, 6, 7 and 8 h) using a commercial heater. Our results revealed that heating loss in the 110treatment was significantly (p<0.05) higher than those of other remaining treatments. The pH value of egg white in the 5 h treatment was significantly (p<0.05) higher compared to those of other treatments. While, no significant differences in pH values of egg yolks occurred among the treatments. Regarding the texture, hardness and cohesiveness values were not significantly different among the treatments. Regarding color, the 110treatment samples had lower lightness value whereas had higher redness and yellowness values compared to the 105treatments (p<0.05). Moisture content of baked eggs showed an decreased tendency as increasing the heating temperature and time. These results suggested that the proper conditions were 8 hours for total baking time including more than 5 h at 105or 2 h at 110.(Key words : baked egg, egg white, color, heating loss)