Go to the main menu
Skip to content
Go to bottom
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 24, Issue 4 - Dec 2004
Volume 24, Issue 3 - Sep 2004
Volume 24, Issue 2 - Jun 2004
Volume 24, Issue 1 - Mar 2004
Selecting the target year
Effects of High Energy Density Diet on Pork Quality
Lee Jae-Ryong ; Hah Seung-Ho ; Do Chang-Hee ; Lee JeoungDong ; Hah Young-Joo ; Jung Jae-Doo ; Lee Jin-Woo ; Lee Jeong-Ill ; Lee Jin-Hee ;
Korean Journal for Food Science of Animal Resources, volume 24, issue 3, 2004, Pages 209~215
In a trial involving 120 pigs, the growth performance of finishing pigs and proximate composition, physicochemical properites and fatty acid composition of loin muscle were investigated by feeding the high-energy density diet and low-energy density diet. The treatments included feeding 1) the low-energy density diet (3,290 cal/kg DE, 14.50% CP, 0.70% lysine and 0.78% Ca) for 38 days and 2) the hight-energy density diet (3,350 cal/kg ME, 15.0% CP, 0.70% lysine and 0.78% Ca) for 27 days. The average daily gains were significantly higher for pigs fed the high-energy density diet than those fed the low-energy density diet, but average daily feed intake and feed conversion rate were significantly lower than those fed the low-energy density diet (p<0.05). The cooking loss and yellowness of pork were significantly (p<0.05) lower for pigs fed the low-energy density diet than those fed the high-energy density diet. There were no significant differences in carcass characteristics, proximate composition and fatty acid composition of pork. In conclusion, the results of the experiment suggested that the high-energy density diet for pigs tended to improve the growth performance, but the cooking loss and yellowness of pork were higher for pigs fed the high-energy density diet than those fed the low-energy density diet.
Evaluation of Fermented Food Wastes (FFW) as Feedstuffs on Meat Quality in Growing-Finishing Pigs
Jung, Woo-J. ; Kim, Tae-H. ; Lim, Kye-T. ; Kim, Kwang-H. ; Lee, Sung-D. ; Chin, Koo-B. ;
Korean Journal for Food Science of Animal Resources, volume 24, issue 3, 2004, Pages 216~220
To investigate the effect of feeding the fermented food wastes (FFW) on meat quality, twenty pigs produced from four treatments with different mixing rates of FFW [100% concentrate (control), 25% replacement with FFW (25% FFW), 50% replacement with FFW (50% FFW) and 100% fermented food wastes (100% FFW)] were slaughtered. Carcass characteristics were differentiated if FFW replacement rate was higher than 50%. The proximate compositions of hams and loins in control pigs were not different from (p>0.05) those of the FFW replacements, regardless of mixing rate of FFW replacement. Drip loss of pork loin increased (p<0.05) with increased rate of FFW replacement. Hunter color values were affected (p<0.05) by the FFW replacement and storage time, while not significantly changed (p>0.05) when replaced with lower than 25% FFW. With replacing more than 50% FFW, redness values tended to be decreased, while yellowness values increased. Aerobic plate counts (APC) were rapidly increased 12 d for the control and 8 d for FFW replacement, and microbial stability seemed to be lowered when the rate of FFW replacement rate was more than 50%. These results indicated that the replacement of concentrate diets with FFW was still nutritious feedstuffs for pig diet, however, no more than 50% FFW replacement was recommended to have similar effect to those with the control (100% concentrate).
Quality Properties of Pork Fed with Glucosamine Derivatives (GD) as Dietary Supplementation
Park Beom-Young ; Cho Soo-Hyun ; Hwang In-Ho ; Kim Jin-Hyoung ; Oh Suk-Jung ; Lee Jong-Moon ; Yun Sang-Gi ;
Korean Journal for Food Science of Animal Resources, volume 24, issue 3, 2004, Pages 221~224
The feeding group, composed of weaning pigs fed 3 mL of glucosamine derivatives, was compared for the carcass and quality characteristics with the unfeeding control group for 25∼70 days since they were born. The results were as follows; There were no significant differences in carcass weight and back-fat thickness between the feeding group and the unfeeding group although the feeding group had low ranges of standard error when compared to the control. Feeding group had higher incidence frequencies of A grade (42.7%) than the control (29.2%). The feeding group and unfeeding group had no significant differences in meat color, cooking loss, WBS, pH, WHC and purge loss. Results from this study showed that feeding GD had effect on the decrease the market weight and production of consist carcass weight, however, the feeding GD had no effect on pork quality during rearing times after weaning.
Effect of Mugwort and Fish Oil Addition on the Meat Quality of Chicken
Park Chang-Ill ; Kim Young-Jik ;
Korean Journal for Food Science of Animal Resources, volume 24, issue 3, 2004, Pages 225~231
This study was conducted to investigate the influence of dietary mugwort and fish oil on meat quality of chicken. Broilers were randomly assigned to one of four dietary treatments: 1) Control (commercial feed) 2) T1(commercial feed supplemented with 3% mugwort) 3) T2 (commercial feed with 4% fish oil) and 4) T3 (commercial feed with 3% mugwort and 4% fish oil). They were fed the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored at 4
. The meat quality were analyzed for meat samples stored over a period of 0, 5, 10 and 15 days. The pH of all treatments significantly increased during the storage periods(p<0.05). The pH of the thigh was rather higher than that of the breast. The VBN (volatile basic nitrogen) and cooking loss significantly increased during the storage periods (p<0.05). However, the VBN was not significantly different between control and treatment groups. The meat color (b＊) significantly increased during storage periods.
Incidence of Microorganisms during Slaughtering Process of Cattle
Cha Seong-Kwan ; Kim Yun-Ji ; Kim Myung-Ho ; Shin Jeom-Ho ; Lee Moo-Ha ;
Korean Journal for Food Science of Animal Resources, volume 24, issue 3, 2004, Pages 232~237
This study was carried out to evaluate the microbiological quality of beef carcasses at different slaughtering process in large (>100 cattle/day) and small (<30 cattle/day) scale slaughtering houses. Swabbing method was used to analyze the incidence of microorganisms on brisket surface of beef carcasses in each process of after dehiding, after evisceration, before and final wash, and in cold room. In winter time, large scale slaughterhouse showed lower incidence of aerobic microorganisms (10
) than those of small scale slaughterhouse (10
) during the slaughtering process of after dehiding, evisceration and before final wash. But samples from carcasses after final wash and in cold room storage showed no difference in aerobic cell counts between large and small scale slaughterhouse. In spring time, samples showed higher incidence of microorganisms by the log scale 1 than those of winter time in both of small and large scale slaughterhouse. After final wash, different sampling place in carcass such as rump, flank, brisket showed the different washing effect in both of small and large scale slaughterhouse. After final wash, samples from rump showed lower aerobic cell counts, but samples from flank and brisket showed higher aerobic cell counts than samples from each site before final wash.
Physicochemical Properties and Palatability of Loin from Crossbred Jeju Black Pigs
Moon Yoon-Hee ;
Korean Journal for Food Science of Animal Resources, volume 24, issue 3, 2004, Pages 238~245
The physicochemical properties and sensory characteristics of loins from crossbred Jeju black pigs from 4 different farms (Jl, J2, J3 and J4) were investigated. The approximate composition of loins were as follows; moisture 73.26∼74.75%, crude protein 22.78∼23.85%, crude fat 0.85∼1.81% and ash 1.23∼1.35%. The unsaturated fatty acid (60.21∼62.33%), pH (5.57∼5.70), water holding capacity (64.22∼69.40%), cooking loss (28.27∼30.45%), Hunter's L＊ (53.02∼55.64), a＊ (8.71∼9.87) and b＊ value (6.95∼7.29) of loins were not significantly different along the 4 samples (p>0.05). The crude fat contents and total amino acid (21.29%) of loin from farm J2 were higher than those from the others, and the hardness and chewiness were lower compared to those from farm Jl (p<0.05). The loin from farm J2 had a good score in sensory characteristics with regard to the taste (5.22), aroma (4.80), tenderness (5.30), juiciness (5.09) and palatability (5.33) of loins evaluated by the 7-point hedonic scale.
Physico-Chemical Characteristics of Crossbred Pigs with Carcass Grade
Jin Sang-Keun ; Kim Il-Suk ; Song Young-Min ; Hur Sun-Jin ; Hah Kyung-Hee ; Kim Hoi-Yun ; Lyou Hyun-Jee ; Ha Ji-Hee ; Kim Byeong-Woo ;
Korean Journal for Food Science of Animal Resources, volume 24, issue 3, 2004, Pages 246~252
The objective of this study was to determine the changes of physico-chemical characteristics in crossbred pigs (Korean native breed
Landrace breed) by carcass grade. Research was conducted on 250 pigs divided into 5 carcass grade groups. Cooking loss have significantly (p<0.05) higher in higher carcass grade. However, water content, crude fat, pH and shear force have no difference. In meat color, a＊ was significantly (p<0.05) higher in C and D grade, whereas A grade was lower than those of others. L＊ and b＊ did not different among the carcass grades. In fat color, A and E grade were significantly (p<0.05) higher in b＊ and, C was lower than those of others. Adhesiveness and Gumminess of cooked meat were significantly (p<0.05) higher when carcass grade was higher. However hardness, cohesiveness, springiness and brittleness were not different among the carcass grades. Palmitic acid was significantly (p<0.05) higher in higher carcass grades and, saturated fatty acid/unsaturated fatty acid ratio was lower, whereas other fatty acids compositions had no difference among the carcass grades.
Effect of Dietary Clay Mineral on Meat Quality of Hanwoo (Korean Cattle) Bull Beef during Refrigerated Storage
Lee Sung Ki ; Kim Yong Sun ; Liang Cheng Yun ; Ju Myung Kyu ; Park Yeon Soo ;
Korean Journal for Food Science of Animal Resources, volume 24, issue 3, 2004, Pages 253~259
The effect of dietary clay mineral on meat quality in M. longissimus of Hanwoo (Korean cattle) bull beef during refrigerated storage (4
) was investigated. Experimental groups were divided into control (basal diet) and CT-1.25% (basal diet + 1.25% clay mineral) groups. There was no significant differences in proximate and fatty acid compositions between control and CT-1.25% groups. The pH of control group was significantly (p<0.05) changed during storage, but CT-1.25% group was little affected by storage time. CIE a＊ (redness), chroma (C＊) values and R630-R580 were significantly (p<0.05) decreased during storage for both groups. In particular, those values decreased more rapidly in the control group. The rate of metmyoglobin accumulation during storage increased more rapidly in the control group. Therefore, discoloration in the control group was more accelerated compared to the CT-1.25% group. TBARS (thiobarbituric acid reactive substances) which represents lipid rancidity were significantly (p<0.05) lower in CT-l.25% group than in the control. Water-holding capacity (WHC) was significantly (p<0.05) increased during storage for both groups, and CT-1.25% group had significantly (p<0.05) higher WHC than control group. Consequently, feeding of clay mineral (1.25%) was effective in increasing meat color stability and WHC, and retarding lipid oxidation than did control group.
Aroma Pattern Analysis of Hanwoo Beef (M. longissimus) using Electronic Nose during Refrigerated Storage
Lee Sung Ki ; Kim Ju Yong ; Kim Yong Sun ;
Korean Journal for Food Science of Animal Resources, volume 24, issue 3, 2004, Pages 260~265
This study was carried out to investigate aroma patterns of Hanwoo (Korean cattle) beef using electronic nose during refrigerated storage, and to compare these results with chemical quality (pH, TBARS). The M. longissimus muscle from Hanwoo carcasses after 24 hrs postmortem was obtained and stored at 5
for 7 days. Sensitivity (dR/RO) values among electronic nose data were changed differently during refrigerated storage, and showed significant difference on the 7th day of storage (p<0.01). The dR/RO from SY/G, SY/AA, SY/Gh, SY/gCTl, SY/gCT decreased but those from SY/LG, T30/1, P10/1, P10/2, P40/1, T70/2, PA2 increased during storage for 7 days. Mapping these data using PCA (principal component analysis) showed that the 1st day data were present in the middle of the right side, the 3rd day data were present in bottom part of this area and the 7th day data spread out more widely on the left side. In case of DFA (discriminant factor analysis), the flock clustered round and located in different side clearly comparing with PCA plot. In analysis of correlation coefficients among electronic nose data and chemical quality data, there was significant correlation among sensor data (p<0.001). But pH and TBARS were not significantly correlated with electronic nose data. Consequently, PCA and DFA plot by electronic nose data showed difference during refrigerated storage and there were significant correlations among sensors. Therefore it will be possible to detect separate aroma patterns of Hanwoo beef using electronic nose.
Effect of Acid Treatment Process on the Physicochemical Properties of Gelatin Extracted from Pork Skin
Yeom Geun-Woong ; J Andrieu ; Min Sang-Gi ;
Korean Journal for Food Science of Animal Resources, volume 24, issue 3, 2004, Pages 266~272
The objective of this study was to investigate the physicochemical characteristics of gelatin extracted from pork skin under soaking in various acid solutions (lactic acid, acetic acid, and citric acid). Gelatin sol was extracted at 8
, frozen at -2
and lyophilized it for 3 days to be completely dried in freeze drying unit. In the evaluation of gelatin quality, gelatin soaked in citric acid showed higher L- and a-values than those of any other gelatin (p<0.05). Gelatin treated by acetic acid showed the highest gel strength, cohesiveness, and brittleness. The content of hydroxyproline amino acid in gelatin treated by acetic acid was larger than one of gelatin treated in lactic and citric acid in order. From the experimental results, the highest quality of gelatin in all of period, which was soaked in acetic acid and lactic acid, has a more good quality than gelatin soaked in citric acid.
Microstructure of Fat Free Plain Set-type Yogurt Containing Folic Acid
Kayanush J. Aryana ;
Korean Journal for Food Science of Animal Resources, volume 24, issue 3, 2004, Pages 273~276
The objective of this study was to investigate the microstructure of folic acid-contained yogurt. Folic acids (25 and 50%) were added to milk preparation prior to pasteurization, then starter culture was added. The microstructure of yogurt containing folic acid was determined by the size of cluster of casein micelle using scanning electron microscopy and transmission electron microscopy. The cluster of casein micelle in yogurt containing folic acid were showed larger size than in control (p<0.05). In addition of 50% of folic acid, cluster of casein micelle per unit area was exhibited the highest number among tested yogurts. From these results, folic acid concentration of yogurt may be affected by mouth-feel of yogurt texture as well as the aggregation of casein micelle.
The Effect of Dietary Rice Irradiated by Far Infrared Rays on the Characteristics of Egg
Kwon O-Jun ; Son Dong-Hwa ; Choi Ung-Kyu ; Kwak Dong-Ju ; Jang Sang-Hee ; Kim Dae-Gon ;
Korean Journal for Food Science of Animal Resources, volume 24, issue 3, 2004, Pages 277~282
This study was conducted to investigate changes of egg characteristics according to feeding of far infrared irradiated rice. The feeding of rice irradiated by far infrared rays did not affect the body weight of laying hens, but egg weight (3.6∼7.6%), yolk weight (3.9∼30.2%) and thickness of egg shell (5.4∼13.5%) together with the rate of laying eggs (5.4%) were positively increased than normal rice.
The Effects of the High Pressure Boiled Extracts (HPBE) of the Ogol Chicken with Herbs on the Hormones, Cytokine, Specific Antibody of Serum in the Rat
Chae Hyun-Seok ; Ahn Chong-Nam ; Yoo Young-Mo ; Ham Jun-Sang ; Lee Jong-Moon ; Yoon Sang-Ki ; Choi Yang-Il ;
Korean Journal for Food Science of Animal Resources, volume 24, issue 3, 2004, Pages 283~292
This study was conducted to investigate feeding effects of the high pressure boiled extracts (HPBE) of the Ogol chicken with herbs on glucose, hormones and immunological response (cytokine, specific antibody) of serum in the rat which fed either with normal feed (T
), normal feed + herb HPBE (T
), normal feed + Ogol chicken HPBE (T
), normal feed + mixture of cross-bred Ogol chicken HPBE (T
) hydrolyzed with Flavourzyme 0.1% for 35 days. During experimental period, there was a weak trend to have a higher glucose content for the T
group with 102.27
5.95 mg/dL, but it was not significantly higher than other treatments. For insulin level, T
group showed numerically a slightly higher level with 6.79
IU/mL, but the difference was not significant in statistic term due likely to a large variation in comparison with other treatments. The treatments did not significantly alter testosterone level in rat plasma with 1.09, 1.46, 0.98, 1.13 ng/mL in T
, respectively. T
treatment increased the aldosterone level to a significantly (p<0.05) higher level (273.33 ng/dL) than other treatments. The extract treated rat showed a tendency in the cortisol level of lower levels than the control group, particularly, it was significantly (p<0.05) lower in T
group than other groups. T
groups showed higher levels for interlukin-4 (IL-4) and anti-BSA IgG in immune cells and plasma. T
treatments showed a slightly higher levels in v-interferon (INF-r) than the control, with a greater effect for T4 treatments. These results suggested that HPBE of the cross-bred Ogol chicken hydrolyzed with Flavourzyme increased immunological activity and decreased the concentration of cortisol and aldosterone hormones.
Isolation and Purification of Antitumor Substance from the Sulfur Fed Duck
Yoon Won-Ho ; Hwang Jin-Yong ; Kim Chang-Han ;
Korean Journal for Food Science of Animal Resources, volume 24, issue 3, 2004, Pages 293~297
This study was carried out to investigate the antitumor activity from sulfur fed duck. The antitumor substances were crude purified by solvent extraction, silica gel column chromatography, and HPLC using C18 column. In MTT assay, the active compounds exhibited more cytotoxic activity on tumor cell lines than normal cell line. In addition of 100
/mL concentrations of crude purified active compounds, the growth inhibition rate of tumor cell lines was 56% (Hep-2j human larynx), 58% (KB; human epidermoid of mouth carcinoma), and 28% (MDBK; bovine normal kidney), respectively. The survival rate of clonogenic assay was 26% in Hep-2 and 28% in KB at 200
Antioxidant Effect of Fermented Salicornia herbacea L. Liquid with EM (Effective Microorganism) on Pork
Han Seung-Kwan ;
Korean Journal for Food Science of Animal Resources, volume 24, issue 3, 2004, Pages 298~302
The study was conducted to determine the antioxidant activity of EM (Effective Microorganism) fermented glasswort liquid for utilizing as a functional food material. Glasswort leaves by freezing-dried were showed the highest 20.19% contents, it was 20% salt contents of cooked salts. To compare antioxidant effects of glasswort plant parts (dried ground leaves, stems, and roots of glasswort) were exploited for investigation of antioxidant activity. Antioxidant activity for the samples was investigated by TBA (Thiobarbituric acid reactive method). EM fermented glasswort liquid from coastal region, the highest antioxidative activity showed in the oven-dried leaves at 14 days after storage. It was showed antioxidant effect more than 5.3 times than control. In conclusion, antioxidative effect of glasswort was apparently exhibited through measurement of TBARS (Thiobarbituric acid reactive substances).
Conjugated Linoleic Acid (CLA) Production in the Rumen -Roles of Butyrivibrio fibrisolvens A38
Kim, Dae-Ok ; Kim, Tae-Wan ; Heo, Ho-Jin ; Imm, Jee-Young ; Hwang, Han-Joon ; Oh, Sejong ; Kim, Young-Jun ;
Korean Journal for Food Science of Animal Resources, volume 24, issue 3, 2004, Pages 303~309
Conjugated linoleic acid (CLA) is currently under intensive investigation due to its health benefits. A great deal of interest has been paid to the possible health-promoting roles of CLA, but there are not many studies available on the mechanism of CLA production by ruminal microorganisms. CLA is produced as an intermediate of the characteristic biohydrogenation process of linoleic acid(LA) in the rumen and its production has direct relationship to numerous environmental factors including particle association, substrate concentration, forage-to-grain ratio, pH, ionopore, bacterial cell density, etc. Some of these factors were known to affect hydrogenating activities of Butyrivibrio fibrisolvens A38 which is an active rumen bacterium in CLA production. Dairy cow is a main source of CLA, and its level could be increased by dietary manipulation changing the physiological environment of rumen bacteria such as B. fibrisolvens A38. Therefore, the effects of various factors on. ruminal biohydrogenation should be carefully considered to optimize not only CLA production, but also other fatty acid metabolism, both of which are directly affecting nutritional quality and functionality of dairy products. In this review, the relationship between various environmental factors and ruminal CLA production is discussed focusing on the CLA production of B. fibrisolvens A38.
Effect of Palatability Traits on Satisfactory Level of Korean Beef Consumers
Hwang In-Ho ;
Korean Journal for Food Science of Animal Resources, volume 24, issue 3, 2004, Pages 310~318
Eating quality is a reflection of consumer satisfaction, while beef quality grade describes carcass characteristics of chiller assessment which are largely influenced by production systems including breeding and feeding schemes. On the other hand, it should be emphasized that high palatability of beef is a function of production and processing components including breed, nutrition, animal handling, post-slaughter intervention and cookery. Numerous efforts have been made by Korean beef industry and research institutes to deliver high quality beef with which domestic beef consumers are satisfied. However, majority of studies have tended to focus on improvement of intramuscular fat content with little attention on its effect on consumer-based eating quality. Furthermore, there is very limited accessible information(if any) on relative importance of eating characteristics (eg, tenderness, juiciness and flavor intensity) to consumer satisfactory rate and palatability grade. On this regard, our recent results indicated, for example, that when m. longissimus was prepared by a thin-slice style BBQ, relative weightings of tenderness, juiciness and flavor intensity for consumer satisfactory rate were 0.4, 0.35 and 0.25, respectively. When eating quality was graded into 4 groups by a sum of tenderness, juiciness and flavor intensity after multiplying these coefficients, consumers responded that the palatability score for high quality beef should be higher than 79 points. Based on our recent experiments, the current report is intended to highlight relative importance of eating quality characteristics on consumer satisfactory rate, and threshold of eating quality grade. In addition, post-slaughter intervention techniques such as electrical stimulation and tenderstretch are given as examples of critical control points of palatability assurance program of Hanwoo beef.