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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal for Food Science of Animal Resources
Journal Basic Information
Journal DOI :
Korean Society for Food Science of Animal Resources
Editor in Chief :
Volume & Issues
Volume 22, Issue 4 - Dec 2002
Volume 22, Issue 3 - Sep 2002
Volume 22, Issue 2 - Jun 2002
Volume 22, Issue 1 - Mar 2002
Selecting the target year
Changes of pH, Drip Loss and Microbes for Vacuum Packaged Exportation Pork during Cold Storage
Korean Journal for Food Science of Animal Resources, volume 22, issue 3, 2002, Pages 201~205
This study was carried out to investigate the changes of pH, drip loss, total plate counts(TPC) and 5. coli for exportation pork during storage at 0
far 554days. 25 pigs were slaughtered at commercial slaughtering house and 6 portions such as loin, tenderloin, boston butt, knuckle, inner ham and outer ham were separated for each carcass after 24hrs and then storage at 0
after vacuum packaged. pH were significantly decreased as the storage time increased for all portions. Drip loss of Boston butt was significantly lower than that of the other portions(p<0.05), whereas inner ham had the highest drip loss(p<0.05). TPC and 5. coli were significantly higher than that of the other treatments in Tenderloin and Boston butt(P<0.05).
Effect of Activated Carbon and Fish Oil Addition on the Physico-Chemical Characteristics in Chicken Meat
Korean Journal for Food Science of Animal Resources, volume 22, issue 3, 2002, Pages 206~211
This study was conducted to investigate the influence of dietary activated carbon(0.9%) and fish oil(0, 1, 2, 4%) addition on the feed efficiency, blood-cholesterol, proximate composition, pH and minerals in breast and thigh of chicken meat. Broilers were randomly assigned to one of the five dietary treatment: 1) Control (commercial feed) 2) T1(commercial feed supplemented with 0.9% activated carbon) 3) T2 (commercial feed with 0.9% activated carbon and 1% fish oil) 4) T3 (commercial feed with 0.9% activated carbon and 2% fish oil) 5) T4 (commercial feed with 0.9% activated carbon and 4% fish oil). They were fed with one of the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored over a period of 10 days at 4
. When broilers were fed with dietary activated carbon and fish oil, the feed efficiency of birds were higher compared with that of control diet. The blood cholesterol was tended to decrease in dietary activated carbon and fish oil(p<0.05). However, effects of diets containing graded levels of activated carbon and fish oil on proximate composition were not found(p>0.05). The pH of all treatments significantly increased during the storage periods. The activated carbon and fish oil diet increased the calcium, potassium and sodium content of chicken meat, and tended to increase total mineral contents.
Effect of Dietary Mugwort on the Physico-Chemical Properties of Chicken Meat
Korean Journal for Food Science of Animal Resources, volume 22, issue 3, 2002, Pages 212~217
This study was conducted to investigate the influence of dietary mugwort on physico-chemical characteristics and processing characteristics in meat sample of chicken meat. Broilers were randomly assigned to one of four dietary treatments: 1) Control(commercial feed) 2) T1(commercial feed supplemented with 1% mugwort) 3) T2(commercial feed with 3% mugwort) and 4)T3(commercial feed with 5% mugwort). They were fed one of the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored at 4
. The physico-chemical characteristics and processing characteristics were analyzed for meat samples stored over a period of 0, 1, 2, 3 and 4 weeks. The pH of all treatments significantly increased during the storage periods(U<0.05). The pH of the thigh was rather higher than that of the breast. The drip loss and heating loss tend to decrease in dietary mugwort group(p<0.05). The WHC(water holding capacity) of all treatment was significantly increased during storage(p<0.05). The meat color was increased during storage.
Physico-Chemical Properties for Sirloin Domestic Fed Imported Beef Cattles
Korean Journal for Food Science of Animal Resources, volume 22, issue 3, 2002, Pages 218~221
A total of 40 domestic-fed imported beef cattle were used to determine meat quality traits. Sirloin was taken from each 10 of Hereford, Angus, Hurray Grey(MG), Cross breed(Hereford
Angus) and objective and subjective meat quality were assessed after a 7 days ageing(0
). Results showed that ultimate pH and fat hardness was not affected by breeds. MG showed a higher water holding capacity and consequently a lower cooking loss(%) than the other breeds(p<0.05). Angus sirloin was shown to be the toughest meat(assessed by WB-shear force), Hereford and MG resulted in the most tender meat(p<0.05). Objective meat color and sensory properties did not differ between the breeds. The current study indicated that the breeds had a similar characteristics in meat quality. However, further research on consumer preference including Hanwoo needs to be undertaken.
Effects of Submersion Aging in Chilled Water on Lipid Oxidation, Myoglobin Oxidation and Purge Loss of Vacuum-Packed Hanwoo Meat
Korean Journal for Food Science of Animal Resources, volume 22, issue 3, 2002, Pages 222~227
Efficacy of submersion aging in chilled water of vacuum-packed Hanwoo beef was investigated. At 24 hours post-mortem, the somimemebranosus portion of Hanwoo carcass was excised and sliced (2.5cm, thickness). After beef core samples(6
2cm) were prepared and vacuum packed, the samples were randomly assigned to the four treatments which were conventional refrigerator at 4
(control), conventional refrigerator at 1
(T1), submersion in chilled water at 4
(T2) and submersion in chilled water at 1
(T3). Samples were stored for 3, 7, 10 and 14 days to measure meat color(CIE L*, a*, b*), deoxymyoglobin, oxymyoglobin and metmyoglobin percentage, thiobarbituric acid reactive substance (TBARS) value, purge loss(%) and total heam pigment content. CIE a* value of samples was not significantly changed by treatment during the storage. However, metmyoglobin content of T2 samples was significantly (p<0.05) lower than those of control and T1,T3 during storage. Also, TBARS value of T3 samples was significantly (p<0.05) lower than those of control and T2 samples. T3 showed the lowest purge loss%, whereas control remarked the highest purge loss(%). Total heam pigment of all samples were not significantly changed during the storage. These results suggested that submersion aging in chilled water could keep the myoglobin stability and reduce lipid oxidation and purge loss of vacuum packed beef during storage.
Effects of Submersion Aging in Chilled Water on Tenderness and Microbial Growth of Vacuum-Packed Hanwoo Meat
Korean Journal for Food Science of Animal Resources, volume 22, issue 3, 2002, Pages 228~233
To investigate the effects of submersion aging in chilled water on tenderness and microbial growth of vacuum-packed beef, the semimembranosus muscles of Hanwoo (Korean cattle) was sampled at a commercial meat plant at 24 hrs postmortem. The samples were cut to 2.5 cm thick steaks and randomly assigned to following two treatments. The samples were stored in conventional refrigerator at 4
after vacuum packaging for control whereas the other vacuum-packed samples were submersed in chilled water at 1
for treatment, and both samples were stored for 14 days to measure total plate counts (TPC), sarcomere length, free calcium concentration, shear farce value and myofibrillar fragmentation index (MFI). The sarcomere length of treatment was significantly (p<0.05) longer than that of control at 3 days aging. Result suggested that submersion in chilled water of vacuum-packed beef might be effective to improve tenderness of meat compared to storage in conventional refrigerator. There were no significant differences in the shear force and MFI between control and treatment during storage. However, the free calcium concentration of samples from treatment was significantly (p<0.05) higher than that of control at 7 days of ageing. This result indicated that the lower shear force value and the longer sarcomere length of samples from treatment might be due to increasing the free calcium ion concentration in sarcoplasm during storage. On the other hands, samples from control showed significantly (p<0.05) higher number of microbial (TPC) compared to treatment during storage. from results obtained, submersion in chilled water of vacuum-packed beef could be recommended as a desirable aging method to improve tenderness of Hanwoo compared to aging in conventional refrigerator.
The Mechanisms by Which Electrical Stimulation Affect Meat Tendrness
Korean Journal for Food Science of Animal Resources, volume 22, issue 3, 2002, Pages 234~239
The use of electrical stimulation in the red meat processing has been inconsistent and the mechanism(s) associated with the improvement of meat quality in electrically stimulated carcass has been disputed. This may reflect an incomplete knowledge of how to optimise the technology and also mirrors the existence of unknown factors. Although it is well established that the stimulation treatment increases the rate of post-mortem glycolysis, other biochemical and biophysical effects have been implicated with the use of this technology. The classical view that stimulation prevents muscle from shortening excessively during rigor development has been expanded to include the possibility that it also results in physical disruption of muscle structure and early 'turn-on' of tenderizing process. However, the interaction of these effects with the acceleration of the rate of proteolysis through activation of the calpain pretense system has not been comprehensively unravelled. This mini-review attempts to examine the current theories about the effect of stimulation on post-mortem muscle.
Quality Changes and Shelf-life of Seasoned Pork with Soy Sauce or Kochujang during Chilled Storage
Korean Journal for Food Science of Animal Resources, volume 22, issue 3, 2002, Pages 240~246
The seasoned pork with soy sauce(SS) or Kochujang(SK) was manufactured using hind and fore leg as main raw material and the quality characteristics and shelf-life were investigated during storage at 5
after having packaged with air. The initial total aerobic plate counts(APC) of SS and SK were 5.24 and 5.75 log10 CFU/㎠, respectively. APC exceeded 7 log10CFU/cm2 after 10 days at 5
and 6 days at 10
far SS, and after 6 days at 5
and 4 days at 10
for SK, respectively. In the sensory test, the SS samples stored at 5
were assessed as lower than 3.0 points, the criterium of consumer acceptability, after 10 and 8 days, respectively. In the case of SK samples, the point of this time was at day 10 and 6, respectively when they were stored at 5
. As storage time extended, pH and water content tended to decrease. Contrarily, the increase of TBA and VBN values was observed during storage and this was more pronounced at 10
than at 5
. The oxygen concentration in the package was 19.8 and 19.9% each for 55 and SK samples at the beginning but it was gradually decreased thereafter. On the other hand, the concentration of carbon dioxide was increased with the extension of storage. Based on the above results, the shelf-lives of seasoned pork were estimated to be 8 days for SS and SK stored at 5
and 6 days for SS and 4 days for SK stored at 10
Comparison of the Keeping Quality of UHT Pasteurized Milks in Korea
Korean Journal for Food Science of Animal Resources, volume 22, issue 3, 2002, Pages 247~251
This study was carried out to investigate the keeping quality of market milks collected from several dairy processing companies. Microbiological, chemical, and sensory properties of Intra-high temperature(UHT) treated milks stored at 5, 10, 15t were evaluated during the storage of 154days. No significant difference during the storage was shown in bacterial counts, pH and titratable acidity. Standard plate count(SPC) was remained less than 20,000 cfu/ml after 15 day storage at 5, 10, 15
. Also, Psychrotrophic bacterial count and Coliform count were not detected or detected at low level. The pH ranged from 6.55 to 6.83 and the titratable acidity ranged from 0.13% to 0.16%. In sensory evaluation, UHT milks showed normal flavor until 10days, but thereafter off-flavor was slightly developed. Consequently, UHT milks remained in good quality when stored at 5
t until 15days except sensory properties. According to this experiment, the shelf-life of UHT milk can be extended to 10 days, even though maintaining the storage temperature strictly below 10 t in milk market is not easy.
Effects of Dietary Conjugated Linoleic Acid (CLA) on the Egg Quality
Korean Journal for Food Science of Animal Resources, volume 22, issue 3, 2002, Pages 252~258
The objective of the study was to investigate the effects of dietary conjugated linoleic acid (CLA) on the egg quality. The ISA Brown (200 days and 500 days) hens were assigned randomly to six diets containing 0, 0.6, 1.2, 1.8, 2.4 and 4.8% CLA, respectively. The CLA contents was not detected in control eggs, whereas the CLA contents of eggs that fed with CLA diets was significantly increased (p.0.05) as increasing of dietary CLA levels and feeding periods. Eggs weight, Haugh unit (HU), shell color, shell weight, shell density, and shell thickness were not significantly different among treatments. However, the albumen height from hens fed CLA was significantly (P<0.05) lower than those of control at 7 weeks. As increasing of the CLA levels in diet, the rate of saturated fatty acid in egg yolk was increased and yolk color showed more yellow color. Especially, T4 showed significantly (P<0.05) more yellow color than those of control in yolk color. When e99s were boiled, egg yolks from CLA dietary groups showed significantly (p<0.05) higher hardness value than control.
Purification and Characterization of a Keratinase from Bacillus licheniformis Strain for Degradation of Egg Shell Membrane
Korean Journal for Food Science of Animal Resources, volume 22, issue 3, 2002, Pages 259~266
The egg shell membrane degrading isolated from soil was identified as Bacillus licheniformis by 16S rDNA identification method. A keratinase was isolated from the Baciilu licheniformis culture. DEAE-cellulose ion-exchange and Sephadex C-75 gel chromatograhies were used to purify the enzyme. The specific activity was increased 17.3-fold by the purification procedures. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis and Sephadex G-75 chromatography indicated that the purified keratinase was monomeric and had a molecular weight of 65 kDa. The enzyme showed optimum activity at pH 9.0, and was stable above pH 9.0. The optimum temperature was 50
and the enzyme was stable in the temperature ranges from 20
to 50t. By the addition of 1 mM and 10 mM FeSO4, the activities of the enzyme were increased to 111
4.6% and 133
3.79%, respectively. The keratinase was an alkaline serine pretense because it was inhibited only by phenylmethylsulfonylfluorice (PMSF).
Functional Properties of Egg Shell Membrane Hydrolysate as a Food Material
Korean Journal for Food Science of Animal Resources, volume 22, issue 3, 2002, Pages 267~273
The functional properties of egg shell membrane hydrolysate by Bacillus licheniformis(EESMH) and NaOH-ethanol(AESMH) as a food material were investigated.. The yield of egg shell membrane hydrolysate was about 15% by Bacillus licheniformis, whereas that was 70% by NaOH-ethanol. Histidine content was higher in EESMH (18.69%) than in AESMH (2.56%). Both EESMH and AESMH showed high protein solubility (>95%). Emulsi-fying activity and stability of EESMH were higher than those of AESMH. foaming capacity and stability of AESMH were 2 times higher than those of EESMH in the pH ranges from 2 to 12. The AESMH had antioxidative activity whereas EESMH had not. Therefore, both AESMH and EESMH can be used for industrial food materials from the results of functional properties.
-Casein, GMP and Sialic Acid on the Infection of MA-104 Cells by Korean Native Cattle Rotavirus and JBR
Korean Journal for Food Science of Animal Resources, volume 22, issue 3, 2002, Pages 274~280
This study was conducted to investigate inhibitory effects of K-casein, GMP and sialic acid addition on the infection of MA-104 cells by 597(Korean native cattle rotavirus) and JBR(Jeju island bovine rotavirus). MA-104 cells on incomplete Ml99 were infected with domestically separated 597 and ma activated by incubating at 37
for 6 days, and analyzed for the titer of rotavirus. K-casein, GMP and sialic acid added MA-104 culture infected by activated S97 and nan were incubated for Is hours and stained by the AEC stainning method. The number of infected cells were counted on microscope. The titer of S97 and JBR was 2.5
107 and 2.0
106 PFU/ml, respectively. The inhibition level against cell infection by 597 was 97.4% far 2000UH of K-casein and 97.44% for 2000UM of GMP. The inhibition level against cell infection by JBR was 99.52% for 2000
-casein and 99.78% for 2000
M of GMP. The inhibition level against cell infection by 597 and JBR was 3.85 and 3.63% for 2000
M of sialic acid, respectively. The high inhibitory effects (over 97%) of K-casein and CMP against infection of U-1(14 cells with 597 and mR indicated great potentials for the use of K-casein and GMP in the treatment of calf or infant caused by rotavirus.