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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean Journal for Food Science of Animal Resources
Journal Basic Information
Journal DOI :
Korean Society for Food Science of Animal Resources
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Volume & Issues
Volume 30, Issue 6 - Dec 2010
Volume 30, Issue 5 - Oct 2010
Volume 30, Issue 4 - Aug 2010
Volume 30, Issue 3 - Jun 2010
Volume 30, Issue 2 - Apr 2010
Volume 30, Issue 1 - Feb 2010
Selecting the target year
Medium Optimization for the Production of Probiotic Lactobacillus acidophilus A12 Using Response Surface Methodology
Lee, Na-Kyoung ; Park, Yeo-Lang ; Choe, Ga-Jin ; Chang, Hyo-Ihl ; Paik, Hyun-Dong ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 3, 2010, Pages 359~364
DOI : 10.5851/kosfa.2010.30.3.359
Lactobacillus acidophilus A12 was isolated from chicken feces for use as an immunostimulating livestock probiotic. The purpose of this study was to optimize the production of L. acidophilus A12 using response surface methodology (RSM). Initially, the influence of growth medium was studied in terms of carbon sources (glucose, fructose, lactose, glycerol, sucrose, ethanol, and mannitol), nitrogen sources (beef extract, yeast extract, malt extract, and tryptone), and inorganic salts (
, and NaCl). Through one factor-at-a time experiment, lactose, yeast extract, and
were determined to be the best sources of carbon, nitrogen, and inorganic salt, respectively. The optimum composition was found to be 17.7 g/L lactose, 18.6 g/L yeast extract, and 0.9 g/L
. Under these conditions, a maximum cell density of 9.33 Log CFU/mL was produced, similar to the predicted value.
Physical and Sensory Properties of Low Fat Sausage Amended with Hydrated Oatmeal and Various Meats
Yang, Han-Sul ; Kim, Gap-Don ; Choi, Sung-Gil ; Joo, Seon-Tea ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 3, 2010, Pages 365~372
DOI : 10.5851/kosfa.2010.30.3.365
Low-fat sausages were prepared with various meats to investigate the effect of the addition of oatmeal at 10% as a fat substitute. The sausages were made with beef, pork and chicken after trimming the visible fat, and the physical and sensory properties of the sausages were evaluated. Beef sausage had the lowest cooking yield and the highest hardness, while chicken sausage showed the opposite properties. The addition of oatmeal resulted in sausage products with less cooking loss and softer texture for all types of meat sausages. Such changes were more pronounced for beef low-fat sausage than for the other types of sausages. The results of moisture absorption suggested that the difference in cooking yield and hardness among sausage products was due to the water-retention properties of different meats and the substitute in response to heat treatment. Sensory evaluation indicated that the greatest overall acceptability of the sausage products were obtained from 10% oatmeal-added pork sausage and that the addition of oatmeal led to better acceptability for all types meat sausages.
Objective Meat Quality and Volatile Components as a Function of Cooking Temperature in Beef Longissimus lumborum
Ji, Joong-Ryong ; Park, Kyung-Mi ; Choe, Ho-Sung ; Hwang, In-Ho ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 3, 2010, Pages 373~384
DOI : 10.5851/kosfa.2010.30.3.373
The present paper describes the effect of cooking temperature on objective meat qualities and volatile components in beef longissimus lumborum. Twenty samples of lumbar vertebrae longissimus muscle from Australian Black Angus (grain-fed and chiller aged for 29 d) were screened. Samples were cooked at 50, 70 or
in a pre-heated water bath for 1 h and uncooked raw samples were used as control. The results revealed that elevating the heating temperature from 50 to
led to a significant (p<0.05) increase in WB-shear force, total energy required for WB-shear force, cooking loss, pH and soluble collagen content, whereas a significant (p<0.05) linear decrease in protein solubility was observed. The results also revealed that the WB-shear force at
was significantly (p<0.05) lower than that observed at
. However, the effect of temperature on cooking loss and protein solubility was notably (p<0.05) higher at
. The detectable volatile components were mostly produced from fat oxidation, and temperature effects on the generation of volatile components were significantly (p<0.05) greater for aldehydes (hexanal, benzaldehyde, nonanal and octanal) than for ketones and hydrocarbons (hexane, benzene, decan, toluene and 3-methylnonane).
Proteomics Comparison of Longissimus Muscle between Hanwoo and Holstein Cattle
Shim, Kwan-Seob ; Park, Garng-Hee ; Hwang, In-Ho ; Yoon, Chang ; Na, Chong-Sam ; Jung, Hyun-Jung ; Choe, Ho-Sung ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 3, 2010, Pages 385~391
DOI : 10.5851/kosfa.2010.30.3.385
This study was conducted to compare proteins expressed in M. longissimus from Hanwoo and Holstein steers immediately after slaughter. Two-dimensional electrophoresis (2DE)/LC-MS/MS analysis revealed that the total number of detectable protein spots from longissimus muscle tissues was slightly higher in Hanwoo (
) than Holstein (
) steers, but that these numbers were not statistically significant due to large variation between replicates. A total of twelve protein spots did not match between sample groups, eight of which were expressed in the Hanwoo sample and four that were expressed in the Holstein sample. The protein spots detected in the Hanwoo sample included smooth muscle and non-muscle myosin alkali light chain 6B isomers,
crystallin isomers, hemoglobin
-A chains, slow myosin heavy chains, and slow skeletal muscle troponin T chains. Collectively, these proteins are a class of slow-twitch muscle fiber and mirror that Hanwoo muscle tissue sampled for the current study contained more slow-twitch muscle fibers than Holstein one. Conversely, proteins detected from the Holstein sample included ankyrin repeat domain 2 and creatin kinase isomers. Given that creatin kinase isomers are related to the fast-twitch muscle, these results likely indicate that Holstein muscle tissue sampled for the current study contained more fast-twitch muscle fibers than Hanwoo beef.
Effects of HACCP System Implementation on Medicine Use and Productivity of Swine Farms in Korea
Cho, Jea-Jin ; Baek, Seung-Hee ; Lim, Dong-Gyun ; Pyo, Su-Il ; Lee, Won-Cheol ; Nam, In-Sik ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 3, 2010, Pages 392~396
DOI : 10.5851/kosfa.2010.30.3.392
This study was conducted to examine the effect of HACCP implementation on the cost of medicine use, antibiotic utilization, and productivity of swine in Korea. Data were collected from forty-five swine farms before and after implementation of a HACCP system. The cost of medicine used, the number of different antibiotics used and the number of feeds containing antibiotic supplements added at the feed company tended to be lower (p>0.05) after HACCP implementation. Additionally, the number of feeds containing antibiotics supplemented at the farm was significantly lower after HACCP implementation (p<0.05). Moreover, the number of piglets born per sow per year and pigs marketed per sow per year were higher after HACCP implementation (22.0, 20.0) than before HACCP implementation (20.4, 18.9). These results suggest that implementation of HACCP systems on swine farms may provide beneficial effects such as reduction of medical expenses and improved productivity, as well as increased safety of livestock products for consumers.
Changes in Allergenicity of Porcine Serum Albumin by Gamma Irradiation
Kim, Koth-Bong-Woo-Ri ; Lee, So-Young ; Song, Eu-Jin ; Park, Jin-Gyu ; Lee, Ju-Woon ; Byun, Myung-Woo ; Kim, Kyu-Earn ; Ahn, Dong-Hyun ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 3, 2010, Pages 397~402
DOI : 10.5851/kosfa.2010.30.3.397
Pork is an excellent source of essential nutrients such as protein. However, pork can trigger hypersensitivity and serum albumin of pork is known as major allergen. In this study, to evaluate the effect of gamma irradiation on the allergenicity of porcine serum albumin (PSA), PSA solution was irradiated at 3, 5, 7, 10, 15, and 20 kGy. The changes in the ability of PSA to bind IgG and patient's serum caused by gamma irradiation were observed by ci-ELISA and immunoblotting. SDS-PAGE was used for measuring the conformational change of gamma-irradiated PSA. The ability of 3-kGy-irradiated PSA to bind p-IgG and patient's serum was decreased to 30% and 15%, respectively. The binding ability showed no significant differences among all irradiated samples. SDS-PAGE showed that the irradiated PSA bands were degraded and aggregated. Immunoblotting of irradiated PSA revealed that IgG and patient's serum were rarely recognized at 3 kGy. Therefore, gamma irradiation could be applied to less-allergenic pork products.
Identification of Korean Native Pork Using Breed-Specific DNA Marker of KIT Gene
Chung, Eui-Ryong ; Chung, Ku-Young ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 3, 2010, Pages 403~409
DOI : 10.5851/kosfa.2010.30.3.403
Accurate methods for the identification of closely related species or breeds in raw and processed meats must be developed in order to protect both consumers and producers from mislabeling and fraud. This paper describes the development of DNA markers for the discrimination and improvement of Korean native pig (KNP) meat. The KIT gene is related to pig coat color and is often used as a candidate marker. A 538 bp fragment comprising intron 19 of the pig KIT gene was amplified by PCR using specific primers, after which the PCR amplicons of a number of meat samples from KNP and three major improved breeds (Landrace, Duroc and Yorkshire) were sequenced in order to find a nucleotide region suitable for PCR-RFLP analysis. Sequence data showed the presence of two nucleotide substitutions, g.276G>A and g.295A>C, between KNP and the improved pig breeds. Digestion of KIT amplicons with AccII enzyme generated characteristic PCR-RFLP profiles that allowed discrimination between meats from KNP and improved pig. KNP showed three visible DNA bands of 264/249, 199, and 75 bp, whereas DNA bands of 249, 199, and 90 bp were detected in the three improved pig breeds. Therefore, the 75 bp DNA fragment was specific only to KNP, whereas the 90 bp DNA fragment was specific to the improved breeds. The breed-specific DNA markers reported here that target the KIT gene could be useful for the identification of KNP meat from improved pig meats, thus contributing to the prevention of falsified breed labeling.
Comparison of Standard Culture Method and Real-time PCR Assay for Detection of Staphylococcus aureus in Processed and Unprocessed Foods
Lee, Jae-Hoon ; Song, Kwang-Young ; Hyeon, Ji-Yeon ; Hwang, In-Gyun ; Kwak, Hyo-Sun ; Han, Jeong-A ; Chung, Yun-Hee ; Seo, Kun-Ho ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 3, 2010, Pages 410~418
DOI : 10.5851/kosfa.2010.30.3.410
Staphylococcus aureus is one of the major pathogens that can cause staphylococcal infection and food poisoning. In this study, we compared conventional culture methods and real-time PCR for detection of S. aureus in artificially inoculated milk, sausage, raw pork, and vegetable salad. The performance of a coagulase test for confirming S. aureus was also compared with a colony PCR test. Bulk food samples (500 g each) were artificially inoculated with S. aureus and divided into 20 samples (25 g or mL each). All samples were added to tryptic soy broth (225 mL/sample) with 10% NaCl and incubated at
for 24 h. After the enrichment, broth cultures were streaked onto Baird-Parker (BP) agar with egg yolk tellulite, and incubated at
for 24 h. In addition, 1 mL of broth cultures was collected to perform real-time PCR. Two suspicious colonies from the BP agar were picked up and plated on nutrient agar and incubated at
for 24 h followed, by a coagulase confirmation test and a colony PCR analysis. There were no statistical differences between culture methods and realtime PCR in food samples with low background microflora, such as milk and sausage. However, a significant statistical difference was found between the culture methods and real-time PCR for raw pork and vegetable salad. Furthermore, the colony PCR test of the presumptive colonies on BP agar for confirming S. aureus is more accurate and efficient than the coagulase test for unprocessed foods.
Meat Quality and Sensory Properties of Korean Native Black Goat by Different Castration Age
Kim, Byung-Ki ; Hwang, Eun-Gyeong ; Kim, Su-Min ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 3, 2010, Pages 419~426
DOI : 10.5851/kosfa.2010.30.3.419
This study was conducted to investigate the effect of different castration ages on meat quality and sensory properties of Korean native black goats over 410 days. For the experiment, 32 heads of goat (eight heads/4 treatment) were subjected to either a control (5 month non-castration), T1 (7 month castration), T2 (5 month castration) or T3 (3 month castration). The total weight gain for Korean native black goats was highest in the T2 group after feeding for 410 days and the weight gain/day tended to be similar to the total weight gain. The total feeding amounts were lowest (410.82 kg) in T3; however, the feed intake ratio was 16.39 in T2, indicating that it had the best feed efficiency among groups. The cooking loss and drip loss of the Korean native black goats was highest in the control, being 35.53% and 2.08%, respectively (p<0.05), while the total cholesterol of the treatments was higher than that of the control (p<0.05). Moreover, the overall sensory evaluation of the treatment groups was low, indicating that there was more meat flavor when compared to the controls in terms of juiciness, tenderness, flavor, texture, black goat off-flavor and overall evaluation (p<0.05). T2 was found to have the best meat flavor upon sensory evaluation. Additionally, the meat color of the control showed the highest
value and Hue value, while T3 showed the highest
value (3.61) and T2 showed the highest
value and Chroma. The composition of fatty acids was 53.76% oleic acid in T2, while the amounts of Mono-unsaturated fatty acid (MUFA) were highest in T1 and T2 (p<0.05). As a result, the MUFA/SFA ratios of T1 and T2 were higher than those of the control (p<0.05). In conclusion, it is most advantageous to castrate Korean native black goats at the age of 5 months for the best performance and meat quality.
Changes in Haem Pigments, Peroxide Value, TBARS, Free Fatty Acid Contents and Fatty Acid Composition of Muscles from Low Fat Pork Cuts during Chilled Storage
Seong, Pil-Nam ; Cho, Soo-Hyun ; Kim, Jin-Hyoung ; Kang, Geun-Ho ; Park, Beom-Young ; Lee, Jong-Moon ; Kim, Dong-Hoon ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 3, 2010, Pages 427~434
DOI : 10.5851/kosfa.2010.30.3.427
This study was conducted to investigate the changes in haem pigments, peroxide value, TBARS, free fatty acid contents and fatty acid composition of five muscles from low fat pork cuts during storage at
for 14 d. The myoglobin contents (Oxy, Met and Total) did not change significantly (p>0.05) as storage time increased. In addition, the peroxide value did not change significantly (p>0.05), but the thiobarbituric acid reactive substances were significantly (p<0.05) upregulated during chilled storage. The total free fatty acid contents of the longissimus dorsi muscle were significantly (p<0.05) upregulated, but the saturated, unsaturated, mono-unsaturated and poly-unsaturated fatty acid composition of the muscles did not change significantly (p>0.05) during chilled storage.
The Effects of Salt and NaNO
on Fatty Acid Composition, Free Amino Acids, Microbial Counts and Sensory Characteristics of Dry-cured Ham Processed under Korean Environment
Seong, Pil-Nam ; Kim, Jin-Hyoung ; Cho, Soo-Hyun ; Kang, Dong-Woo ; Kang, Geun-Ho ; Park, Beom-Young ; Lee, Jong-Moon ; Jung, Jae-Hong ; Kim, Dong-Hoon ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 3, 2010, Pages 435~442
DOI : 10.5851/kosfa.2010.30.3.435
The study analyzed the effects of salt concentration [high salt (HS) and low salt (LS)] and sodium nitrite (
), which are typically utilized in Korean processing facilities, on fatty acid composition, free amino acids, microbial counts and sensory characteristics of processed dry-cured ham. Four different treatments were considered: three hams (11.30 kg) salted with 92 g/kg salt (w/w) (HS), three hams (10.65 kg) treated with HS and 100 ppm
), three hams (11.42 kg) salted with 62 g/kg salt (w/w) (LS), and three hams (10.62 kg) treated with LS and 100 ppm
). Fatty acid composition analysis revealed significantly (p<0.05) higher saturated fatty acid and lower (p<0.05) unsaturated fatty acid in the HS+
group compared with the other groups. Glutamate, alanine and lysine free amino acids were higher than the other free amino acids. The processing conditions did not significantly affect the free amino acids of biceps femoris muscles, except for the proline content (p>0.05). In sensory evaluation, the fermentation aroma of the LS group was higher than that of the HS group. The aerobic counts consistently ranged from from
CFU/g. Escherichia coli including strain O157:H7, Staphylococcus aureus, and Salmonella spp. were not detected.
Casein Phosphopeptide (CPP)-Producing Activity and Proteolytic Ability by Some Lactic Acid Bacteria
Cho, Yoon-Hee ; Oh, Se-Jong ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 3, 2010, Pages 443~448
DOI : 10.5851/kosfa.2010.30.3.443
Casein phosphopeptide (CPP) enhances calcium absorption in humans. Lactic acid bacteria (LAB) are capable of synthesis of cell-surface proteinase, which can hydrolyze milk protein and release several types of peptides in the medium. This study was conducted to characterize proteinase of LAB and to evaluate the CPP production from bovine milk. The content of CPP of milk produced by cell-free extract of LAB was determined based on the quantity of decomposed peptide from casein using the O-phthaldialdehyde (OPA) method. The proteolytic activity of LAB was assayed using fluorescein isothiocyanate (FITC)-labeled casein. Casein appeared to be a better substrate than whey proteins for extracellular proteinases of LAB. During fermentation, milk proteins were hydrolyzed by extracellular proteinase of LAB, resulting in an increase in the amount of free
groups. Overall, the results presented here indicate that CPP produced by LAB may be a promising material for novel applications in the dairy industry.
Effects of Water Extract Mixtures from Artemisia capillaris, Camellia sinensis, Schizandra chinensis, and Viscum album var. coloratum on Laying Performance, Egg quality, Blood Characteristics, and Egg Storage Stability in Laying Hens
Kim, Dong-Wook ; Kim, Ji-Hyuk ; Kang, Geun-Ho ; Kang, Hwan-Ku ; Choi, Ji-Young ; Kim, Sang-Ho ; Kang, Chang-Won ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 3, 2010, Pages 449~457
DOI : 10.5851/kosfa.2010.30.3.449
This study investigated the effects of three kinds of water extract mixtures each with different ratios of A. capillaris, C. sinensis, S. chinensis, and V. coloratum on laying performance, egg quality, blood characteristics, and egg storage stability in laying hens. One hundred and sixty 35-wk-old laying hens (Hy-line brown) were divided into four groups of 10 birds each replicated times four. The treatments involved a basal diet (C, control) or diets containing three kinds of water extract mixtures at 200 ppm (T1, water extract mixture A; T2, water extract mixture B; T3, water extract mixture C). The egg production rate, egg mass, and feed conversion ratio were significantly improved in all treatments compared to those of control (p<0.05). Haugh unit and egg yolk color in all treated groups were significantly improved in comparison with control (p<0.05), but no significant differences were observed for egg shell quality. The content of total cholesterol in blood serum was significantly decreased in all treatments compared to that of control (p<0.05). The blood biochemical parameters of liver and kidney damage were significantly decreased in all treatments compared to those of control (p<0.05). Total antioxidant activity in the blood serum of all treated groups was increased as well. The Haugh unit and malondialdehyde content in the egg yolk during storage were significantly decreased in all treated groups compared to control (p<0.05). Consequently, the dietary supplementation of water extract mixtures of A. capillaris, C. sinensis, S. chinensis, and V. coloratum improved laying performance and egg quality but decreased egg quality deterioration with increased storage. These results suggest that medicinal plant extracts could be used as a feed additive in feed for laying hens.
Effect of Whey Brew Cultured by Lactobacillus helveticus ATCC 55163 and Propionibacterium acidipropionici 5020 on Quality Characteristics of Bread
Yun, Mi-Sug ; Lee, Jeong-Hoon ; Lee, Si-Kyung ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 3, 2010, Pages 458~465
DOI : 10.5851/kosfa.2010.30.3.458
This study evaluated the effect of whey brew cultured by Lactobacillus helveticus ATCC 55163 and Propionibacterium acidipropionici 5020 on bread quality characteristics. Ten and 15% whey brew were added to flour-based bread, after which bread volume, pH, total titratable acidity (TTA), moisture content, water activity, texture, organic acid content, and sensory evaluation were analyzed. The bread volume and TTA of control were the largest among the samples, whereas pH was the lowest. Moisture content did not significantly differ depending on the amount of whey brew added, though water activity was highest in the bread with 10% whey brew. However, hardness was the lowest in bread with 10% whey brew. Propionic acid was not detected while succinic acid, lactic acid, and acetic acid were detected in small amounts in the control compared to the test samples. Succinic acid, acetic acid, and lactic acid content was high in bread with 15% whey brew, with propionic acid present at a very high amount. In terms of sensory evaluation, bread with 10% whey brew had the highest score. As a result, high quality characteristics were associated with the bread with 10% whey brew, whereas long preservation was a characteristic of the bread with 15% whey brew.
The Effects of Dietary Fermented Fruit Pomace and Angelica keiskei Koidz Pomace on Shelf Life, Cholesterol and Fatty Acid Composition in Broiler
Kang, Hwan-Ku ; Choi, Hee-Chul ; Chae, Hyun-Suk ; Na, Jae-Cheon ; Bang, Han-Tae ; Park, Sung-Bok ; Kim, Min-Ji ; Seo, Ok-Suk ; Lee, Jee-Eun ; Kim, Dong-Wook ; Kim, Sang-Ho ; Kang, Guen-Ho ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 3, 2010, Pages 466~471
DOI : 10.5851/kosfa.2010.30.3.466
This study investigated the effects of dietary supplementation of fermented apple pomace (FAP), fermented pear pomace (FPP), fermented orange pomace (FOP), and fermented Angelica keiskei Koidz pomace (FAKP) on performance, shelf life, fatty acid composition and cholesterol in broiler chickens. A total of 600, 1-day-old male broiler chicks (Cobb strain) were randomly divided into six groups with four replicates of 30 birds each. There were five treatment groups: control (C), FAP (1.0%, T1), FPP (1.0%, T2), FOP (1.0%, T3), and FAKP (1.0%, T4). The body weight of the broiler chickens fed FAP diet was higher (1,758 g) than the other treatments. There was no difference in the thiobarbituric acid reactive substances (TBARS) in chicken meat between all groups at days 1, 3, and 5 of storage, while the FAP-supplemented group displayed lower TBARS values at day 7. There was no significant difference in fatty acid composition between the groups but the cholesterol content of chicken meat was lower than the control groups. These results suggest the possibility that FAP could be used as a functional feed to improvement the quality performance of broiler chickens.
Effects of Dietary Supplementation with Rosemary and α-Tocopherol Acetate on Performance and Meat Quality of Chicken Meat during Refrigerated Storage
Lee, Sang-Moo ; Park, Woong-Yeoul ; Kim, Young-Jik ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 3, 2010, Pages 472~478
DOI : 10.5851/kosfa.2010.30.3.472
The effects of rosemary and
-tocopherol, added individually or in combination, on broiler performance, thiobarbituric acid reactive substance (TBARS), total plate count (TPC) and meat color of chicken thigh meat were investigated. Three hundred broiler chicks divided into five groups were fed a basal diet (control) or basal diet supplemented with 5 g rosemary/kg (T1), 10 g rosemary/kg (T2), 200 mg
-tocopherol/kg (T3), or 5 g rosemary/kg + 200 mg
-tocopherol/kg (T4) for 5 weeks. Following slaughter, chicken meat was stored at
for 10 days. All treatments did not influence the performance. Rosemary supplementation delayed lipid oxidation in thigh meat during refrigerated storage. T2 was significantly (p<0.05) more effective in delayed lipid oxidation compared to T1, but was inferior to T3. Samples containing a combination of antioxidant had lower TBARS values than those containing the individual antioxidants, indicating a synergistic effect. TPC was significantly increased (p<0.05) in thigh meat of all groups throughout the refrigerated storage. The T3 and control groups showed TPC counts that did not differ from each other during the entire storage period. However, rosemary supplementation was associated with bacterial counts that were significantly lower (p<0.05) than the control and
-tocopherol groups at day 3 of storage and thereafter. For this period, T1 presented TPC counts that were significantly higher than the T2 group (p<0.05). At all storage times, the thigh meat of rosemary-fed chickens was redder than control (higher
), while no differences in
values were found. A synergistic effect was obtained from the combination of rosemary with
-tocopherol, whereas individual use of the antioxidants significantly improved color stability compared to the control.
Biocontrol of Isolated Cronobacter spp. (Enterobacter sakazakii) by Heat, Sanitizer, and Antibiotic
Lee, Eun-Jin ; Park, Jong-Hyun ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 3, 2010, Pages 479~486
DOI : 10.5851/kosfa.2010.30.3.479
Tolerance against heat, sanitizers, and antibiotics of 112 Cronobacter isolates classified by desiccation was determined to permit effective biocontrol in powdered foods. The isolates were classified into three groups: dry-tolerant (n=37), dry-sensitive (n=7), and dry-intermediate (n=68). The strains that were highly tolerant to drying also showed high heat tolerance that they seemed to have high tolerance to heat after dry stress in powdered foods like infant formula. Sodium hypochlorite and benzalkonium chloride concentrations necessary to achieve a 5-log reduction in viable counts (CFU/mL) were 15-25 ppm and 5-15 ppm, respectively. However, there was little difference of the efficacy of these sanitizers between dry-sensitive and -tolerant strains for planktonic cells suspended in 3% albumin. The minimal inhibition concentration (MIC) of
-lactam ampicillin was 64-128 ppm for 90% of the strains. The isolates were consistently sensitive to kanamycin and naldixic acid (MIC=4 ppm). Dry-tolerant strains displayed more antibiotic resistance than dry-sensitive strains. The results indicate that dry-tolerant Cronobacter isolates often possess heat and antibiotic resistance, indicated the need for potent sterilization treatments of powdered foods.
Predictive Model for Growth of Staphylococcus aureus in Suyuk
Park, Hyoung-Su ; Bahk, Gyung-Jin ; Park, Ki-Hwan ; Pak, Ji-Yeon ; Ryu, Kyung ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 3, 2010, Pages 487~494
DOI : 10.5851/kosfa.2010.30.3.487
Cooked pork can be easily contaminated with Staphylococcus aureus during carriage and serving after cooking. This study was performed to develop growth prediction models of S. aureus to assure the safety of cooked pork. The Baranyi and Gompertz primary predictive models were compared. These growth models for S. aureus in cooked pork were developed at storage temperatures of 5, 15, and
. The specific growth rate (SGR) and lag time (LT) values were calculated. The Baranyi model, which displayed a
of 0.98 and root mean square error (RMSE) of 0.27, was more compatible than the Gompertz model, which displayed 0.84 in both
and RMSE. The Baranyi model was used to develop a response surface secondary model to indicate changes of LT and SGR values according to storage temperature. The compatibility of the developed model was confirmed by calculating
, and RMSE values as statistic parameters. At 5, 15 and
was 0.88, 0.99 and 0.99; RMSE was 0.11, 0.24 and 0.10;
was 1.12, 1.02 and 1.03; and
was 1.17, 1.03 and 1.03, respectively. The developed predictive growth model is suitable to predict the growth of S. aureus in cooked pork, and so has potential in the microbial risk assessment as an input value or model.
Effect of Quality Grades on Carcass Characteristics, Physico-chemical and Sensory Traits of Longissimus Dorsi in Hanwoo
Lee, Jong-Moon ; Choe, Ju-Hui ; Lee, Hyeon-Kyeong ; Na, Jae-Cheon ; Kim, Yuen-Ho ; Cheon, Dong-Won ; Sea, Sang-Chul ; Hwang, Kyu-Seok ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 3, 2010, Pages 495~503
DOI : 10.5851/kosfa.2010.30.3.495
Analyses were conducted to estimate the effect of quality grade on the carcass characteristics, physico-chemical and sensory traits of Longissimus dorsi in Hanwoo. A total of 42,113 carcasses were selected on the basis of five quality grades (grade
, 1, 2, and 3) and an additional 258 samples of Longissimus dorsi were used to evaluate the beef quality. The increase in quality grade from grade 3 to grade
was significant (p<0.05) for carcass weight (from 338.7 kg to 387.2 kg), backfat thickness (from 7.45 mm to 12.23 mm) and marbling score (from 1.09 to 8.31). In contrast, significantly decreased levels of meat color, fat color, texture and maturity were apparent with increasing quality grade (p<0.05). Increasing quality grade was also correlated with significant increases (p<0.05) in crude fat contents (from 3.57% to 25.68%) and water holding capacity (from 52.41% to 58.03), and a decrease of the Warner-Bratzler shear force from 8.29 kg to 2.83 kg. The highest
value (41.53) and highest cooking loss (22.11%) were observed with grade
and 3 beef, respectively. There was no difference observed on
(5.53 to 5.66) among the quality grades, which were within the normal range. Sensory evaluation experiments revealed that quality grades were associated with significantly altered (all p<0.05) tenderness, juiciness, flavor, and overall acceptability. The crude fat contents showed significant correlation with juiciness (r=0.59), tenderness (r=0.71), flavor (r=0.55), and overall acceptability (r=0.69). The lower sensory trait scores were related to higher WBs. Grade
Hanwoo beef had a significantly higher WBs and lower fat contents when compared to grade
Hanwoo beef (p<0.05).
Effects of Complex Probiotics and Antibiotics on Growth Performance and Meat Quality in Broilers
Park, Sung-Hyun ; Choi, Jung-Suk ; Jung, Dong-Soon ; Auh, Joong-Hyuck ; Choi, Yang-Il ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 3, 2010, Pages 504~511
DOI : 10.5851/kosfa.2010.30.3.504
This study was undertaken to investigate the effects of feeding complex probiotics (Lactobacillus casei, Bacillus subtilis, Saccharomyces cerevisiae, Aspergillus oryzae, Streptomyces griseus,
CFU/kg) and antibiotics (oxytetracycline (OTC), 110 ppm) on growth performance and meat quality characteristics of broiler chicks. In the experiment 1, 0.3% complex probiotics feeding level was chosen to be proper addition level due to better average daily gain (ADG), feed conversion (FC) and dressing percent (DP) results among 3 levels (0.1, 0.3 or 0.5%). In the experiment 2, 5 treatments (T1, no probiotics + no antibiotics; T2, probiotics 0.3% + no antibiotics; T3, probiotics 0.3% + antibiotics 50%; T4, probiotics 0.3% + antibiotics 100%; T5, no probiotics + antibiotics 100%) were investigated. In the growth performance of broilers, T5 (antibiotics 100% only) showed the highest (p<0.05) ADG and FC values while T1 (control) showed the worst growth performance. However, T3 (probiotics 0.3% + antibiotics 50%) showed higher ADG (p<0.05), FC (p<0.05) and DP (p>0.05) values compared to control. In the breast and leg meat quality, T3 showed similar pH, proximate composition, cooking loss and meat color values except shear force value compared to T5. Addition of 0.3% probiotics with 50% antibiotics (T3) tended to lower the blood cholesterol levels of broiler chicks and Escherichia coli or Salmonella counts in cecum microflora of broiler chicks compared to T5. In the residual antibiotics analysis, T3 contained 0.04 ppm of residual antibiotics in the breast meat while T4 or T5 contained 0.1 ppm of residual antibiotics and addition of 0.3% probiotics with 50% antibiotics in broiler diets could lower the residual antibiotics level to 40% in the meat. As a result, 0.3% probiotics addition with 50% antibiotics in the broiler diets could be recommended for the production of high quality broiler meat.
Composition of Corn Taffy Residue and Its Dietary Effects on Milk Production and Composition of Holstein Cows
Yang, Si-Yong ; Kang, Chang-Won ; Ahn, Gyu-Chul ; Lee, Gang-Yeon ; Lee, Jung-Il ; Kim, Jeong-Hoon ; Park, Keun-Kyu ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 3, 2010, Pages 512~517
DOI : 10.5851/kosfa.2010.30.3.512
This study was conducted to the evaluate nutritional value of corn taffy residue (CTR), a by-product from Korean traditional taffy, and to investigate the dietary effect of CTR on the yield and composition of milk from dairy cows. Relatively high concentrations of residual enzymes and sugars were found in CTR. Protein and fat concentrations were high, comparable to those of corn gluten meal. Inclusion of 1, 3, and 6% CTR in total mixed rations yielded more milk (p<0.05) than in the control group, and increased milk fat (p<0.05) in high-producing cows (approximately 30 kg). In low-producing cows, (approximately 20 kg), milk yield was increased by 1 and 6% CTR, and milk protein was enhanced by 3% CTR (p<0.05). Based on these results, utilization of CTR is recommended for production of high quality and economical animal products.