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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 28, Issue 5 - Dec 2008
Volume 28, Issue 4 - Oct 2008
Volume 28, Issue 3 - Aug 2008
Volume 28, Issue 2 - Jun 2008
Volume 28, Issue 1 - Mar 2008
Selecting the target year
Effects of Various Levels of Conjugated Linoleic Acid Supplementation on the Quality of Chicken Meat
Kim, Young-Jik ; Yoon, Yong-Bum ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 3, 2008, Pages 251~255
DOI : 10.5851/kosfa.2008.28.3.251
This study was conducted to determine the effects of dietary supplementation with CLA (0, 0.5, 1.0, 1.5, and 2.0%) on the proximate composition, sensory evaluation, pH, TBARS, cooking loss, WHC, shear force and objective color of chicken meat. Two hundred broiler chickens (Arbor Acre Broiler, male) were randomly assigned to five groups, fed for five weeks, and slaughtered. The proximate composition and crude protein of thigh muscle from the 1.5% and 2.0% CLA groups were significantly higher than the other groups (p<0.05), however there was no difference in moisture, crude fat, and crude ash. Based on sensory evaluation, tenderness, juiciness, and flavor were not significantly different among the treatment groups. The pH of thigh muscle from the CLA treated groups was higher than the control, and significantly increased with the increasing levels of CLA in the broiler diets (p<0.05). TBARS values were significantly lower in the CLA treated groups, and decreased with increasing CLA levels in the diet (p<0.05). Therefore, CLA may improve the shelf life of chicken meat. WHC, shear force, and meat color did not show any significant variation in this study. In conclusion, the accumulation of CLA and the production of fresh chicken meat without changes in meat quality can be achieved through supplementation with 2% CLA. Accumulation of CLA in chicken meat significantly increased with increasing CLA levels in the diet.
Changes in Chemical Characteristics of Roasted Red Pepper Powder with Lard during Storage
Yang, Jong-Beom ; Ko, Myung-Soo ; Jung, In-Chul ; Moon, Yoon-Hee ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 3, 2008, Pages 256~262
DOI : 10.5851/kosfa.2008.28.3.256
To develop a new quality control method for the evaluation of Korean instant noodle soups, the chemical characteristics of roasted red pepper powder (RRP), mixed with lard were investigated while in storage at
for 6 weeks. The moisture contents of the RRP increased but the crude protein and crude lipid contents decreased up to 4 weeks of storage. The pH value decreased and the acid value increased steadily during storage. Both the American Spice Trade Association (ASTA) value that indicates redness of red pepper, and the CIE L, a, and b values decreased remarkably during storage. The fatty acids of the RRP oil were primarily oleic acid (33.4%), linoleic acid (30.8%), and palmitic acid (21.2%). The composition of fatty acids did not significantly change after 6 weeks of storage (p>0.05). Regarding the free fatty acid (FFA) composition of the RRP oil, palmitic acid (36.5%) was the principal component. The total amount of FFA and the amount of each individual FFA increased remarkably during storage. In addition, the ratio of free unsaturated fatty acids to free saturated fatty acids increased during storage.
Quality Characteristics of Various Honeys from Different Sources
Jung, Mi-Ea ; Lee, Si-Kyung ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 3, 2008, Pages 263~268
DOI : 10.5851/kosfa.2008.28.3.263
This study was carried out to investigate the quality characteristics of various honeys originating from different sources, and to identify factors potentially useful for distinguishing the honey sources. The sugar composition, moisture content and total acidity of twenty six honey samples were analyzed. The moisture contents were lowest in honeys from Acacia and were not greatly different with regard to honey sources. Fructose content was highest, followed by glucose, sucrose and maltose in all kinds of honey. Sugar composition did not show any reliable criterion useful for identifying the sources of honey samples. The fructose/glucose ratio did not differ among samples, however the ratios in honeys from Acacia and Chestnut were higher than honey from poly floral sources. The total acidity of honeys ranged 10.30-12.45 meq/kg regard-less of the source, thus acidity is not a useful criterion for identifying the honey source.
Effects of Ethanol Extract of Bacillus polyfermenticus SCD on the Physicochemical Properties of Cooked Ground Pork during Storage
Kim, Hack-Youn ; Jeong, Jong-Youn ; Choi, Ji-Hun ; Choi, Yun-Sang ; Han, Doo-Jeong ; Lee, Mi-Ai ; Lee, Jang-Hyun ; Paik, Hyun-Dong ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 3, 2008, Pages 269~275
DOI : 10.5851/kosfa.2008.28.3.269
The objective of this study was to determine the effects of 0.6% vitamin C (VC), 5% ethanol extract of B. polyfermenticus SCD (EB), and a mixture of 0.3% vitamin C and 2.5% B. polyfermenticus SCD ethanol extract (CB) on the physicochemical properties of cooked ground pork during storage. The changes in pH of VC, EB, and CB were smaller than was observed with the control (CON, no added antioxidant). VC, EB, and CB exhibited significantly lower TBARS values than CON during storage (p<0.05). Longer storage periods resulted in higher TBARS values (p<0.05). VBN values for VC, EB, and CB were significantly lower than CON (p<0.05). The L values of CON and VC were higher than EB and CB (p<0.05). The a value of VC was significantly lower than CON, EB, and CB during storage (p<0.05). The b values of all samples significantly increased during storage (p<0.05). The addition of vitamin C and B. polyfermenticus SCD to cooked ground pork did not significantly affect sensory evaluations during the storage period (p>0.05). Further studies are needed to develop other meat products containing B. polyfermenticus SCD with acceptable physicochemical properties.
Identification of Deer Antler Species Using Sequence Analysis and PCR-RFLP of Mitochondrial DNA
Shin, Ki-Hyun ; Shin, Sung-Chul ; Chung, Ku-Young ; Chung, Eui-Ryong ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 3, 2008, Pages 276~282
DOI : 10.5851/kosfa.2008.28.3.276
It is estimated that over 80% of deer antlers produced in the world are consumed in Korea. However, mislabeling or fraudulent replacement of costly antlers with cheaper ones is one of the most common problems in the domestic antler market. Therefore, there is a great need for the development of technology to identify species of antlers. This study was carried out to develop an accurate and reliable method for the identification and authentication of species or subspecies of antlers using DNA sequence analysis and comparison of mitochondrial cytochrome band D-loop region genes among antlers of five deer species, Cervus elaphus sibericus, Cervus elaphus canadensis, Cervus nippon, Cervus elaphus bactrianus and Rangifer tarandus. A variable region of cytochrome band D-loop genes was amplified using PCR with specifically designed primers and sequenced directly. The cytochrome band D-loop region genes showed different DNA sequences between the species of antlers and thus it is possible to differentiate between species on the basis of sequence variation. To distinguish between reindeer (Rangifer tarandus) antlers and other deer antlers, PCR amplicons of the cytochrome b gene were digested with the restriction enzymes NlaIV and TaqI, respectively, which generates a species-specific DNA profile of the reindeer. In addition, samples of 32 sliced antlers labeled Cervus elaphus sibericus from commercial markets were collected randomly and the mt DNA D-loop region of these antler samples was sequenced. Among the antler samples investigated, only 62.5% were from Cervus elaphus sibericus, and others were from Cervus elaphus bactrianus (25.0%), elk (Cervus elaphus canadensis) and reindeer (Rangifer tarandus). Our results suggest that DNA sequencing of mt DNA and PCR-RFLP methods using NlaIV and TaqI enzymes are useful for the identification and discrimination of deer antler species by routine analysis.
Tenderness Survey of Branded Hanwoo Beef - 2007: Assessment of Warner-Bratzler Shear for Hanwoo Beef by Quality Grade and Subprimal Cuts
Kim, Jin-Hyoung ; Seong, Pil-Nam ; Cho, Soo-Hyun ; Jeong, Da-Woon ; In, Tae-Sik ; Jeong, Jin-Hyung ; Park, Beom-Young ; Lee, Jong-Moon ; Kim, Dong-Hun ; Ahn, Chong-Nam ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 3, 2008, Pages 283~288
DOI : 10.5851/kosfa.2008.28.3.283
Eight subprimal cuts purchased from the branded Hanwoo beef of 3 quality grades (
, 1) at 13 stores were evaluated the tenderness using Warner-Bratzler shear (WBS). The beef frequency ratio (%) depending on postmortem aging periods were investigated. The 37.5 (quality grade
), 45.8 (quality grade
), and 36.4% (quality grade
) of branded beef were aged for < 7 d, 26.6 (quality grade
), 47.2 (quality grade
) and 36.4% (quality grade 1) were aged for
d, and 31.3 (quality grade
), 4.2 (quality grade
) and 25.8% (quality grade
) were aged for 14 to 20 d. The temperature of cold room in stores was ranged average 2.27 to
. WBS values for ansimsal (tenderloin), witdngsimsal (ribeye), cheggtsal (shortloin), doganisal (knuckle) and moongchisatae (hind shank) from branded Hanwoo beef of quality grade
were tender than those from branded Hanwoo beef of quality grade 1 (p<0.05). WBS values for ansimsal (tenderloin) were 2.56 (quality grade
), 2.76 (quality grade
) and 3.10 kg (quality grade 1), respectively, and those for doganisal (knuckle, quality grade
), hongdukesal (eye of round, quality grade
) and bosupsal (top sirloin, quality grade 1) were 4.76, 4.96 and 5.66kg, respectively (p<0.05). The frequency ratio (%) of WBS < 3.9 kg in the all subprimal cuts from branded Hanwoo beef of quality grade
were 100 [ansimsal (tenderloin) and cheggtsal (shortloin)], 87.5 [witdngsimsal (ribeye)] and 62.5% [bosupsal (top sirloin)], whereas that of WBS > 4.6 kg were 50.0% [hongdukesal (eye of round) and doganisal (knuckle)]. The frequency ratio of WBS < 3.9 kg in the an subprimal cuts of quality grade
were 100 [ansimsal (tenderloin) and witdngsimsal (ribeye)] and 44.4% [cheggtsal (shortloin) and gurisal (chuck tender)], whereas that of WBS > 4.6 kg were 66.7 [hongdukesal (eye of round)], 55.6 [doganisal (knuckle)] and 44.4% [bosupsal (top sirloin)]. The frequency ratio (%) of WBS < 3.9 kg in the all subprimal cuts of quality grade 1 were 88.9 [ansimsal (tenderloin)], 62.5 [cheggtsal (shortloin)] and 44.4% [witdngsimsal (ribeye)], whereas that of WBS > 4.6 kg were 100.0 [doganisal (knuckle)] 62.7 [hongdukesal (eye of round)], 62.5 [gurisal (chuck tender)] and 55.6% [moongchisatae (hind shank)]. From these results, subprimal cuts from branded Hanwoo beef were marketed with short aging periods and high frequency ratio (%) of WBS > 4.6 kg.
Effect of Gamma Irradiation on Meat Quality in Chicken Breast during Cold Storage
Ahn, Chong-Nam ; Chae, Hyun-Seok ; Yoo, Young-Mo ; Yoo, Hyo-Soon ; Ham, Jun-Sang ; Jung, Seok-Geun ; Kim, Kwang-Yup ; Jang, Ae-Ra ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 3, 2008, Pages 289~294
DOI : 10.5851/kosfa.2008.28.3.289
The influence of gamma irradiation with low doses (0.5, 1.0, and 1.5 kGy) on the meat quality of chicken breast was determined for 6 days of storage at
. The pH of irradiated chicken was lower than that of the control at day 1 (p<0.05), while no difference was found among irradiation at different doses. Drip loss was higher in irradiated chicken with doses of 0.5 and 1.0 kGy compared to the control at day 1 and day 3 (p<0.05). Lightness (L) at day 1 and day 6 was increased due to irradiation (p<0.05). Redness (a) increased with irradiation doses of 1.0 and 1.5 kGy at day 1 and day 3 (p<0.05). However, no significant differences were found in yellowness (b). The number of aerobic plate count of irradiated chicken during storage was significantly lower than the control (p<0.05). E. coli and coliforms were not detected after irradiation at any dose. Also, irradiation doses of 1.0 and 1.5 kGy significantly reduced volatile basic nitrogen (VBN) and 2-thiobarbituric acid reactive substances (TBARS) values compared to the control during storage (p<0.05). These results suggest that low dose gamma irradiation can be useful to extend the shelf life of chicken breast during cold storage.
The Relationship between Fat Level and Quality Properties of Ground Pork Patties Cooked by Microwave Energy
Choi, Ji-Hyun ; Jeong, Jong-Youn ; Choi, Yun-Sang ; Lee, Eui-Soo ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 3, 2008, Pages 295~300
DOI : 10.5851/kosfa.2008.28.3.295
This study was carried out to elucidate the relationship between different fat levels (0%, 5%, 10%, 15%, 20%, and 25%) and the quality of ground pork patties cooked to reach an internal temperature of
in a microwave oven. The relationship between fat level and cooking rate of pork patties cooked by microwave energy was highly significant ($R^2
Development of a Method for Detecting Iodide and Chloride Ions in Infant Formula using an Ion Selectivity Electrode
Ko, Jin-Hyouk ; Kwak, Byung-Man ; Ahn, Jang-Hyuk ; Jeon, Tae-Hong ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 3, 2008, Pages 301~305
DOI : 10.5851/kosfa.2008.28.3.301
This study was carried out to develop an accurate and rapid analysis method to measure the contents of iodide and chloride in infant formula using an ion selectivity electrode. The infant formula SRM 1846 (Standard Reference Material 1846, NIST, USA) was used as a CRM (Certified reference material). Samples were dissolved in water with 3% acetic acid and filtered through filter paper and adjusted to pH 7.0 with 0.1N NaOH. At pH 7.0, the iodide content of the CRM was
compared to the specification of
of CRM, and the recovery was
. The chloride content was
compared to the specification of
of CRM, and the recovery was
. Ion selectivity electrodes could be successful1y used to determine the concentration of iodide and chloride ions in infant formula by a simple and rapid pretreatment of sample matrixes.
Reduction of the Antigenicity of Powdered Milk by Gamma Irradiation
Shin, Ji-Hye ; Jeong, Seok-Geun ; Han, Gi-Sung ; Jang, Ae-Ra ; Chae, Hyun-Seok ; Yoo, Young-Mo ; Ahn, Chong-Nam ; Lee, Ju-Woon ; Jo, Cheo-Run ; Lee, Wan-Kyu ; Ham, Jun-Sang ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 3, 2008, Pages 306~311
DOI : 10.5851/kosfa.2008.28.3.306
The aim of this work was to examine the reduction in antigenicity of milk proteins in powdered milk by gamma irradiation which is increasingly used for food safety. Skim milk powder samples were exposed to irradiation doses of 1, 5, and 10 kGy. A greater reduction of
-casein was found than
-casein by capillary electrophoresis. Competitive indirect ELISA and passive cutaneous anaphylaxis tests using guinea pigs showed a reduction in antigenicity of powdered milk by 10kGy gamma irradiation. These results indicated that gamma irradiation reduce allergenicity of milk proteins by structural changes of
-casein, and can be useful for dairy products.
Changes in Ice Dendrite Size during Freezing Process in Gelatin Matrix as a Model Food System
Min, Sang-Gi ; Hong, Geun-Pyo ; Choi, Mi-Jung ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 3, 2008, Pages 312~318
DOI : 10.5851/kosfa.2008.28.3.312
The objective of this study was to investigate the changes in ice dendrite size during freezing process in gelatin matrix as a model food system in order to provide mathematical relation between freezing condition and ice dendrite size. Gelatin gel as a model matrix was frozen in unidirectional Neumann`s type of heat transfer. The thermograms` analysis allowed to determine the freezing temperature of the sample, the position of the freezing front versus time, and thus, freezing front rate. The morphology of ice dendrites was observed by scanning electron microscopy after freeze-drying. We observed that the means size of ice dendrite increased with the distance to the cooling plate; however, it decreased with the cooling rate and the cooling temperature. In addition, the shorter durations of the freeze-drying process was shorter decreeing the decreased the freezing front rate, resulted in their resulting in a larger pore size of the ice dendrite pores for the sublimation channel of that operate as water vapor sublimation channels. From these results, we could derive a linear regression as an empirical mathematical model equation between the ice dendrite size and the inverse of freezing front rate.
Effect of Adding Levels of Rice Bran Fiber on the Quality Characteristics of Ground Pork Meat Product
Choi, Yun-Sang ; Choi, Ji-Hun ; Han, Doo-Jeong ; Kim, Hack-Youn ; Lee, Mi-Ai ; Kim, Hyun-Wook ; Jeong, Jong-Youn ; Paik, Hyun-Dong ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 3, 2008, Pages 319~326
DOI : 10.5851/kosfa.2008.28.3.319
This study evaluated the effects of adding levels of rice bran fiber on the chemical compositions, cooking characteristics and sensory properties of ground pork meat products. Meat products were produced with products containing 0% (control), 1%, 2%, 3%, 4%, and 5% and rice bran fiber. The control had the highest protein and fat contents, cooking loss, reduction in diameter, CIE L value and CIE a value of uncooked product, and CIE L value of cooked product. The meat product containing rice bran fiber had the higher ash, pH, and CIE b value than the controls. The addition of 5% rice bran fiber resulted in the lowest cooking loss and L value of cooked meat products. Meat product with 2% rice bran had the highest water content, water holding capacity, hardness, color, tenderness, juiciness values. There was a significant difference among the ground meat products with respect to sensory properties, and meat products containing 1% and 2% rice bran had higher overall acceptability than the other meat products.
Effects of Dietary Bacillus subtilis Supplementation on Meat Quality, Growth Performance and Fecal Malodor Gas Emission in Finishing Pigs
Jang, Hae-Dong ; Yoo, Jong-Sang ; Lee, Je-Hyun ; Kim, Hyo-Jin ; Shin, Seung-Oh ; Hwang, Yan ; Zhou, Tain-Xiang ; Chen, Ying-Jie ; Kang, Dae-Kyung ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 3, 2008, Pages 327~332
DOI : 10.5851/kosfa.2008.28.3.327
This study was conducted to evaluate the effects of dietary Bacillus subtilis on meat quality, growth performance and fecal malodor gas emission in finishing pigs. Thirty-six pigs (Landrace
average initial body weight) were used in a 35 d growth assay. Dietary treatments were 1) CON (basal diet), 2) B1 (basal diet + B. subtilis 0.1%) and 3) B2 (basal diet + B. subtilis 0.2%). The pigs were distributed into four pigs per pen with three replicate pens per treatments by completely randomized design. For the entire period, the final weight, ADO, ADFI and gain/feed were not significantly different among the treatments. There were no significant differences in meat quality (sensory evalution, meat color, TBARS, water holding capacity, drip loss, cooking loss and M. longissimus dorsi area) among the treatments.
was significantly decreased in B2 treatment compared to CON and B1 treatments (p<0.05). However, ammonia, mercaptans and acetic acid were not significantly different among the treatments. In conclusion, B. subtilis 0.2% treatments decreased fecal
gas emission in finishing pigs.
Calorie, Cholesterol, Collagen, Free Amino Acids, Nucleotide-related Compounds and Fatty Acid Composition of Hanwoo Steer Beef with 1
Cho, Soo-Hyun ; Seong, Pil-Nam ; Kim, Jin-Hyoung ; Park, Beom-Young ; Baek, Bong-Hyun ; Lee, Yeon-Jung ; In, Tae-Sik ; Lee, Jong-Moon ; Kim, Dong-Hun ; Ahn, Chong-Nam ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 3, 2008, Pages 333~343
DOI : 10.5851/kosfa.2008.28.3.333
This study was conducted to investigate the compositional properties by different cut of Hanwoo steer beef. 10 cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (Ioin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangji (brisket)] were prepared from 10 Hanwoo steers (
mon old) were used for the experiment. Calorie contents were
and loin, striploin, short plate were significantly higher than the other cuts (p<0.05). Loin was highest in cholesterol content, whereas top round and eye of round were lowest among 10 cuts (p<0.05). There were no significant differences in soluble and insoluble collagen contents although chuck tender, chuck roll and bottom round contained significantly higher total collagen and loin and striploin contained significantly lower total collagen contents than the other cuts (p<0.05). The result from the analysis of free amino acids showed that glutamate and alanine contents were
, respectively and followed by arginine (
), phenylalanine (
), and leucine (
) in 10 cuts.
grade Hanwoo steer beef had significantly higher IMP (Inosine monophosphate) and inosine in eye of round (30.04% and 6.25%) and top round (33.44% and 6.28%), while hypoxanthine contents were significantly higher in chuck tender than the other cuts (p<0.05). In fatty acid analysis, there were not significantly differences in fatty acid composition among 10 cuts only except for C16:1n7, C20:3n6, and C20:4n6 (p>0.05).
Correlation between Shear Force and Grade Decision Factors on Hanwoo Cow Carcass
Kim, Dong-Yeop ; Kim, Byoeng-Do ; Baek, Sang-Guk ; Jeong, Hyeong-Jin ; Kim, Dae-Gon ; Han, Gi-Dong ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 3, 2008, Pages 344~348
DOI : 10.5851/kosfa.2008.28.3.344
This study was carried out to evaluate the correlation between shear force determined by tenderness analyzer and grade decision factors consisting of yield grade (carcass weight, ribeye area, backfat thickness) and quality grade (meat color, fat color, marbling, maturity, texture) in a total of 200 Hanwoo cows. Results showed that there was a negative correlation between shear force and yield grade (r
Effects of High Protein Diet Containing Barley on Growth Performance and Carcass Characteristics in Finishing Pigs
Shin, Seung-Oh ; Yoo, Jong-Sang ; Lee, Jea-Hyun ; Jang, Hae-Dong ; Kim, Hyo-Jin ; Chen, Ying-Jie ; Cho, Jin-Ho ; Kim, In-Ho ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 3, 2008, Pages 349~354
DOI : 10.5851/kosfa.2008.28.3.349
This study was conducted to evaluate the effects of a high protein diet containing barley on the growth performance and carcass characteristics of finishing pigs. A total of fifty six [(Landrace
Duroc)] pigs (85.08 kg in average initial body weight) were used for a 6-week study. Dietary treatments included 1) Basal diet (CON) and 2) High protein diet with barley 5% (HB5). During the entire test periods, there were no significant differences in Average daily gain (ADG), Average daily feed intake (ADFI) and gain/feed ratio between treatments (p>0.05). The b value of M. logissimus dorsi muscle color was significantly increased in CON fed pigs compared to pigs fed the HB5 diet (p<0.05). The water holding capacity (WHC) was higher in HB5 than CON fed pigs (p<0.05). Also, drip loss was significantly decreased in HB5 compared to CON fed pigs (p<0.05). Backfat thickness, live weight, cold carcass weight, dressing, and carcass grade were not significantly affected by either treatment (p>0.05). In conclusion, the results of this study indicate that a high protein diet with 5% barley affects meat color, WHC and drip loss in finishing pigs.
Effects of Feeding Fermented Colostrum Feed on the Growth to Piglets
Na, Seuk-Han ; Choi, Seong-Hyun ; Renchinthand, Gereltuya ; Bae, Hyoung-Churl ; Nam, Myoung-Soo ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 3, 2008, Pages 355~362
DOI : 10.5851/kosfa.2008.28.3.355
This study was carried out to assess the fermentation properties of lactic acid bacteria (LAB) isolated from bovine colostrum and effects of feeding fermented colostrum feed on the growth to piglet. A total of 427 colonies were isolated from bovine colostrum on the BCP plate count agar. These LAB isolated were subcultured in 10% reconstituted skim milk, and seven strain thereof were selected for their highest acid productions, and two strain thereof were finally selected for their excellent sugar utilization. These strains were identified as Streptococcus thermophilus and Streptococcus macedonicus based on l6S rDNA sequencing data, named S. thermophilus CNB-11 and S. macedonicus CNB-11 respectively. For fermentation profiles, sugar utilization, acid production and viable cell counts were excellent in S. thermophilus CNB-11 as compared with S. macedoniclts CNB-11 after 48 hour. The effect of feeding fermented colostrum feed 0.5% using S. thermophilus CNB-11 was investigated for growth rate, analysis of blood and incidence of diarrhea. 24 heads of piglets were divided into two groups: the experimental and the control of 12 animals each. The average growth rate in the pigs fed fermented colostrum feed was higher 16.73% compared with control diet (p<0.05). There were no differences in the concentrations of blood glucose, cholesterol, albumin and globulin in pigs fed fermented colostrum feed as compared with control piglets. Incidence of diarrhea was no in pigs fed fermented colostrum feed as compared with control piglets.
Effect of Socio-demographic Factors on Sensory Properties for Hanwoo Steer Beef with 1
Quality Grade by Different Cut and Cooking Methods
Cho, Soo-Hyun ; Kim, Jae-Hee ; Kim, Jin-Hyoung ; Seong, Pil-Nam ; Park, Beom-Young ; Kim, Kyung-Eui ; Ko, Yoon-Sil ; Lee, Jong-Moon ; Kim, Dong-Hun ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 3, 2008, Pages 363~372
DOI : 10.5851/kosfa.2008.28.3.363
This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers` palatability evaluation and to collect the sensory information for development of prediction palatability model of Hanwoo beef. Ten cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangji (brisket)] were separated from 5 Hanwoo steer beef (28-30 months old) and prepared with the same manner for 3 different cooking methods such as boiling, grilling, and roasting. The cooked beef samples were served to 650 consumers recruited from Seoul, Joongbu, Honam and Youngnam locations and evaluated as tenderness, juiciness, flavor, and overall acceptability. The consumer living location, age, gender, occupation, monthly income, and cut were significantly related with the scores of sensory properties when steer beef were cooked as boiling cooking (p<0.05). The eating habit and aging of beef were also significantly related with the tenderness and overall acceptability scores (p<0.01) when beef were cooked as boiled. In grill cooking, living location, aging, and cut had the significant effect on the sensory properties of Hanwoo steer beef (p<0.01). When steer beef were prepared by Korean traditional roast cooking, consumer`s sensory scores were significantly different by the living location, age, occupation, monthly income, eating habit of consumers, aging and beef cut (p<0.001). Also, results from the principal component analysis showed that palatability scores of Korean consumers were decided with different contribution rate of tenderness, juiciness, flavor and overall acceptability for beef cut depending on cooking methods. In conclusion, Korean consumers` palatability for Hanwoo steer beef were related to the socio-demographic factors and the sensory scores were different by cut and cooking methods.
Risk Assessment for Heavy Metals in Korean Foods and Livestock Foodstuffs
Kwon, Young-Min ; Lee, Kyoung-Hee ; Lee, Haeng-Shin ; Park, Seon-Oh ; Park, Jung-Min ; Kim, Jin-Man ; Kang, Kyung-Mo ; No, Ki-Mi ; Kim, Dong-Sul ; Lee, Jong-Ok ; Hong, Moo-Ki ; Choi, Dal-Woong ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 3, 2008, Pages 373~389
DOI : 10.5851/kosfa.2008.28.3.373
This study was conducted to evaluate exposure level and risk of heavy metals in livestock foodstuffs and Korean foods. Based on the "Food Intake Data," a part of the 2005 National Health & Nutrition Survey and the "2005 Seasonal Nutrition Survey", 113 Korean foods items were selected. 3 samples from different manufacturers of each 113 items of Korean foods were purchased on summer and fall, so total 678 samples were used. The food groups were classified into 15 categories. For the livestock foodstuffs category, meats and poultry (chicken, pork, pork belly, beef, beef feet soup), milks and dairy products (milk, ice cream, liquid yoghourt, sherbet), eggs (egg) were selected. It was found that the daily amount of heavy metals intake (mg/person/day) from livestock foodstuffs is 0.00020 arsenic, 0.00000 cadmium, 0.00020 lead, and 0.00006 mercury, and the daily amount of heavy metals intake (mg/person/day) from Korean foods is 0.0265 arsenic, 0.0083 cadmium, 0.0067 lead, and 0.0028 mercury. Daily amount of heavy metals intake from livestock foodstuffs was low among the food groups. For risk assessment, PDI (Probable Daily Intake) was calculated and compared with PTWI (Provisional Tolerable Weekly Intake) of JECFA (Joint FAO/WHO Expert Committee on Food Additive). Relative hazard of these livestock foodstuffs was 0.006% in arsenic, 0.000% in cadmium, 0.085% in lead, and 0.149% in mercury. Relative hazard of Korean foods was 0.941% in arsenic, 14.676% in cadmium, 3.319% in lead, and 6.860% in mercury. Thus, livestock foodstuffs and Korean foods were as safe as satisfied with the recommended standards of JECFA.