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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
Bioactive Conjugated Linoleic Acid (CLA) in Milk
Kee, Jun-Ill ; Ganesan, Palanivel ; Kwak, Hae-Soo ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 6, 2010, Pages 879~885
DOI : 10.5851/kosfa.2010.30.6.879
Conjugated linoleic acid (CLA) isomers are found naturally in foods, such as milk, milk products, beef and others, from biohydrogenation of vegetable oils. They are heterogenous group of isomers of linoleic acid in the family of polyunsaturated fatty acids. Among the isomers of linoleic acid cis9, trans11- CLA (c9, t11-CLA) and trans10, cis12- CLA (t10, c12-CLA) are found to be biologically active isomers. These biologically active isomers either individual or combined found to be health beneficial in various diseases, such as cancer, diabetes, obesity, and atherosclerosis, conclusive participation in physiological processes are necessary. This review focused on the current study of CLA in prevention of disease, such as cancer, diabetes and atherosclerosis, and their effective function in body fat reduction, improvement of bone and muscle mass at a cellular, clinical and systematic level.
Application of Microbial Transglutaminase and Functional Ingredients for the Healthier Low-Fat/Salt Meat Products: A Review
Lee, Hong-Chul ; Chin, Koo-Bok ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 6, 2010, Pages 886~895
DOI : 10.5851/kosfa.2010.30.6.886
The level of fat and salt can affect the product quality and storage stability of processed meats. Additionally, consumers' demands require dietary guidelines for developing low-fat/salt functional foods. Microbial transglutaminase (MTGase), which enhances textural properties by catalyzing protein-protein cross-linkages, was introduced to develop healthier lowfat/salt meat products. The potential possibilities of low-fat/salt processed meats were reviewed under optimal conditions for functional ingredients from several previous studies. The addition of non-meat protein (e.g. sodium caseinate and soy protein isolates), hydrocolloids (e. g. konjac flour, carrageenan, and alginates), and MTGase alone or in combination with other functional ingredients improved textural and sensory properties similar to those of regularly processed meats. When MTGase was combined with hydrocolloids (konjac flour or sodium alginate) or other functional ingredients, gelling properties of meat protein were improved even at a low salt level. Based on these reviews, functional ingredients combined with new processing technologies could be incorporated into processed meats to improve the functionality of various low-fat/salt meat products.
Overview of Real-time Visibility System for Food (Livestock Products) Transportation Systems on HACCP Application and Systematization
Kim, Hyoun-Wook ; Lee, Joo-Yeon ; Hong, Wan-Soo ; Hwang, Sun-Min ; Lee, Victor ; Rhim, Seong-Ryul ; Paik, Hyun-Dong ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 6, 2010, Pages 896~904
DOI : 10.5851/kosfa.2010.30.6.896
HACCP is a scientific and systematic program that identifies specific hazards and gives measurements in order to control them and ensure the safety of foods. Transportation of livestock and its products is one of the vulnerable sectors regarding food safety in Korea, as meats are transported by truck in the form of a carcass or packaged meat in a box. HACCP application and its acceleration of distribution, in particular transportation, are regarded as important to providing consumers with ultimately safe livestock products. To achieve this goal, practical tools for HACCP application should be developed. Supply chain management (SCM) is a holistic and strategic approach to demand, operations, procurement, and logistics process management. SCM has been beneficially applied to several industries, notably in vehicle manufacture and the retail trade. HACCP-based real-time visibility system using wireless application (WAP) of the livestock distribution is centralized management system that enables control of temperature and HACCP management in real-time for livestock transportation. Therefore, the application of HACCP to livestock distribution (transportation, storage, and sale) can be activated. Using this system, HACCP management can be made easier, and distribution of safe livestock products can be achieved.
Prediction of Retail Beef Yield Using Parameters Based on Korean Beef Carcass Grading Standards
Choy, Yun-Ho ; Choi, Seong-Bok ; Jeon, Gi-Jun ; Kim, Hyeong-Cheol ; Chung, Hak-Jae ; Lee, Jong-Moon ; Park, Beom-Young ; Lee, Sun-Ho ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 6, 2010, Pages 905~909
DOI : 10.5851/kosfa.2010.30.6.905
Two sets of data on carcass traits and beef cut parameters were used to investigate the relationships between carcass and beef cut measurements, which can be used to make predictions of retail cut percentages. One set had a total of 1,141 measurements of Hanwoo cattle of three different sex origins, which were slaughtered in an abattoir located at the National Institute of Animal Science, RDA, Korea from 1996 to 2008. To develop prediction models for retail cut percentage with higher accuracies than the current model, another set consisting of a total of 13,389 records of carcass and beef cut traits were collected from 30 abattoirs and butcheries in Korea from 2008 to 2009. Bulls yielded heavier and leaner carcasses than steers. High correlation coefficients were estimated between amount of body fat and percent retail cut (-0.82) as well as between back fat thickness (BF) and percent retail cut (-0.62). The amount of retail cut, however, was highly correlated with body weight before slaughter (BW, 0.95) or with cold carcass weight (CWT, 0.94). Relationships between percent retail cut and measurable beef yield traits, BF, loin eye area (LEA) or CWT varied by sex class, which must be considered for development of a prediction model with high accuracy. Models of data for all breeds and sexes fit the effects of breed, sex, and interaction of abattoir by butchers, whereas models of data for each breed and sex fit the effect of interaction of abattoir by butcher only. Due to possible future changes in back fat control, we performed a log transformation of BF. Our new models fit better than the currently used model.
Physico-chemical Properties of Chicken Meat Emulsion Systems with Dietary Fiber Extracted from Makgeolli Lees
Choi, Yun-Sang ; Park, Kwoan-Sik ; Choi, Ji-Hun ; Kim, Hyun-Wook ; Song, Dong-Heon ; Kim, Jin-Man ; Chung, Hai-Jung ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 6, 2010, Pages 910~917
DOI : 10.5851/kosfa.2010.30.6.910
Makgeolli lees is a jigaemi by product produced by makgeolli brew processing. Jigaemi has high fiber content and therefore can potentially be used in the development of foods rich in dietary fiber. The effects of makgeolli lees fibers on the composition and physico-chemical properties of chicken emulsion systems were studied. The moisture and ash contents, yellowness, and viscosity of chicken meat emulsion systems with makgeolli lees fiber were all higher than those of control. Moreover, chicken batters supplemented with makgeolli lees fiber were characterized by lower cooking loss and better emulsion stability. Chicken emulsion systems with makgeolli lees fiber also had improved emulsion stability and emulsion viscosity, and the best results were obtained with meat batter containing 2% makgeolli lees fiber.
Discrimination of Korean Cattle (Hanwoo) with Imported Beef from USA Based on the SNP Markers
Shim, Jung-Mi ; Seo, Dong-Won ; Seo, Seong-Won ; Kim, Jong-Joo ; Min, Dong-Myung ; Kim, Ik-Chul ; Jeon, Jin-Tae ; Lee, Jun-Heon ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 6, 2010, Pages 918~922
DOI : 10.5851/kosfa.2010.30.6.918
Due to the large amount of beef imported from the USA to Korea, Korean consumers have become increasingly interested in the country of origin since it can affect market prices. Previously, Bos indicus and Bos taurus-specific markers were developed for the purpose of cattle breed identification, specifically discrimination of Australian beef. In this study, six SNP markers derived from Illumina 50K bovine SNP chip data were used for the discrimination between Korean cattle (Hanwoo) and imported beef from USA. PCR-RFLP genotyping methods were also developed, which indicates that these markers can be applied relatively easily compared to other markers. Taking into account a discrimination rate of 55% based on MC1R marker between Hanwoo and imported beef from USA, two additional markers, SNPs 23803 and 34776, were ideal and resulted in probability of identification of 0.942 and probability of misjudgment of 0.03. Therefore, the markers developed in this study can greatly contribute to the correct discrimination between beef from USA and Hanwoo beef.
Production of Iron-Binding Peptides from Colostral Whey by Enzymatic Hydrolysis
Kim, Sang-Bum ; Ku, Min-Jung ; Cho, Won-Mo ; Ki, Kwang-Seok ; Kim, Hyeon-Shup ; Nam, Myoung-Soo ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 6, 2010, Pages 923~929
DOI : 10.5851/kosfa.2010.30.6.923
Colostral whey prepared from colostrum (pooled from first six post-partum milkings) was heated for 10 min at
Heated colostral whey was incubated with 1% enzymes (protein equivalent basis) for 15, 30, 60, 90, and 120 min at
. Papain, pepsin, trypsin, and alcalase produced different degrees of hydrolysis (DH), 10.66%, 12.42%, 10.83%, and 25.31%, respectively, at an incubation time of 120 min. The SDS-PAGE reveals that significant amounts of bovine serum albumin (BSA),
-LA) survived papain digestion. In contrast, pepsin completely removed BSA but not
-LG present in heated colostral whey. Alcalase completely eliminated BSA,
-LA. This differential hydrolysis was confirmed by reversed-phase HPLC analysis. Using ion-exchange chromatography, fraction-1 (F-1) was obtained from alcalase hydrolysate at a NaCl gradient concentration of 0.25 M. Reversed-phase HPLC chromatograms of alcalase F-1 showed numerous small peaks, which probably indicate that a variety of new peptides were produced. Iron content of alcalase F-1 was 28.94 ppm, which was the highest among all enzyme fractions, whereas iron content of colostral whey was 36.56 ppm. Main amino acids contained in alcalase F-1 were Thr (15.45%), Glu (14.12%), and Ser (10.39%). Therefore, alcalase can be used to generate good iron-binding peptides in heated colostral whey, and the resulting iron-binding peptides could be suitable as a value-added food ingredient for food supplements.
Textural and Sensory Properties of Pork Jerky Adjusted with Tenderizers or Humectant
Kim, Gap-Don ; Jung, Eun-Young ; Seo, Hyun-Woo ; Joo, Seon-Tea ; Yang, Han-Sul ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 6, 2010, Pages 930~937
DOI : 10.5851/kosfa.2010.30.6.930
This study was carried out to investigate the textural and sensory properties of pork jerky with differently added sources of tenderizer or humectant at final concentrations of 2 or 5% (v/w). Pork jerky treated with 5% glycerol, kiwi, or pineapple had lower moisture content and water activity than that of control pork jerky (p<0.05). The addition of tenderizer or humectant resulted in a lower shear force than that of control (p<0.05). The addition of 2 or 5% glycerol resulted in higher equilibrium moisture content (EMC) than other treatments, and addition of tenderizer or humectant produced a higher EMC than that of control (p<0.05). Furthermore, addition of pineapple and kiwi to the samples affected the structures of the myosin heavy chain and the actin filaments of myofibrillar protein, respectively. Trained panel sensory evaluations indicated that pineapple enhanced the flavor score, whereas tenderness score was improved by the addition of tenderizer or humectant (p<0.05).
Growth Performance and Meat Quality of Broiler Chicks Fed Germinated and Fermented Soybeans
Lee, Dan-Won ; Shin, Jin-Ho ; Park, Jung-Min ; Song, Jae-Chul ; Suh, Hyung-Joo ; Chang, Un-Jae ; An, Byoung-Ki ; Kang, Chang-Won ; Kim, Jin-Man ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 6, 2010, Pages 938~945
DOI : 10.5851/kosfa.2010.30.6.938
This study was conducted to investigate the dietary effects of germinated and fermented (with Monascus pupureus) soybean screenings (GFS) on growth performance and meat quality in broiler chicken. A total of 750 1-day-old Ross
Ross male broiler chicks were randomly allocated into five groups (five replications with 30 birds each) and fed experimental diets for 5 wks as follows: Group 1, negative-control (antibiotics-free diet); Group 2, positive-control (negative-control with 10 ppm of Avilamycin); Group 3, negative-control with 0.3% GFS; Group 4, negative-control with 0.5% GFS; Group 5, negative-control with 1% GFS. The final body weight of each group fed a diet containing 1% GFS was significantly higher than that of the negative-control group. The feed conversion ratios of all groups fed diets containing GFS and the positivecontrol group were significantly improved compared to the negative-control group during the whole period (p<0.05). The relative weights of various organs along with the activities of serum glutamic oxaloacetic transaminase (GOT) and glutamic pyruvic transaminase (GPT) were not influenced by the dietary treatments. The levels of total serum cholesterol in groups fed diets containing 0.5% and 1% GFS were more significantly lowered compared to those of the control groups without GFS (p<0.05). There were no significant differences in the cecal microflora profiles among the groups. Further, the dietary treatments did not influence the physico-chemical properties of the edible meat, including the shear force, pH, meat color (CIE
), and content of malondialdehyde (MDA). Cooking loss of breast muscle in the groups fed GFS was significantly lowered compared to that of the negative control group (p<0.05). These results indicate that dietary GFS could improve growth performance in broiler chicken and may affect meat quality in some instances.
Behavior of Burkholderia thailandensis (Burkholderia pseudomallei surrogate) in Acidified Conditions by Organic Acids Used in Ready-to-Eat Meat Formulations under Different Water Activities
Yoon, Yo-Han ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 6, 2010, Pages 946~950
DOI : 10.5851/kosfa.2010.30.6.946
This study evaluated the antimicrobial effects of meat processing-related organic acids on Burkholderia thailandensis (Burkholderia pseudomallei surrogate) with different water activities. B. thailandensis KACC12027 (4 log CFU/mL) was inoculated in microwell plates containing tryptic soy broth pH-adjusted to 4, 5, 6, and 7 with ascorbic acid, citric acid, and lactic acid and with water activities adjusted to 0.94, 0.96, 0.98, and 1.0 with NaCl, followed by incubation at
for 30 h. The optical density (OD) of the samples was measured at 0, 3, 6, 12, 24, and 30 h at 595 nm to estimate the growth of B. thailandensis. Growth of B. thailandensis was observed only at water activity of 1.0. In general, more bacterial growth (p<0.05) was observed at pH 6 than at pH 7, and the antimicrobial effects of the organic acids on B. thailandensis were in the following order: Ascorbic acid > lactic acid > citric acid after incubation at
for 30 h. These results indicate that organic acids in meat processing-related formulations should be useful in decreasing the risk related to an emerging high risk agent (B. pseudomallei).
Effect of Duck-meat Intake on Adult Disease Risk Factors in Adult Human Males
Lee, Chang-Jin ; Lim, Young-Tae ; Kang, Sung-Ho ; Jung, Ho-Sung ; Kim, Oun-Hyun ; Sung, Si-Heung ; Song, Hyuk ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 6, 2010, Pages 951~956
DOI : 10.5851/kosfa.2010.30.6.951
This study was conducted to evaluate the effects of duck-meat consumption on adult disease risk factors, including body compositions, hematological variables, and serum metabolic and lipid profiles in adult human males. To obtain results, 20 adult males aged 20 to 25 were subjected to a diet of 600 g/day of duck-meat for 4 wk, after which body composition, hematological variables, and serum metabolic and lipid profiles were investigated to determine if there was a relationship between duck-meat consumption and adult disease risk factors. The results revealed that high amounts of duck-meat intake did not negatively alter body indices such as body weight, fat mass, body mass index (BMI), % body fat or waste-to-hip ratio (WHR). Furthermore, there were statistically insignificant changes in the number of blood cells, although this number did increase significantly following intake of duck-meat. Moreover, general decreases in serum metabolic parameters were observed, but none of these changes were significant with the exception of the concentration of blood urea nitrogen (BUN). The serum concentrations of LDL-cholesterol also showed a statistically significant decrease by 5.86%. Therefore, this study suggests that the ingestion of duck-meat not only significantly increased the RBC count but also decreased BUN and LDL-cholesterol concentrations in adult males.
Physiological Characteristics and Immunomodulating Activity of Streptococcus macedonicus LC743 Isolated from Raw Milk
Cho, Seong-A ; Kim, Kee-Sung ; Do, Jeong-Ryong ; Kim, Sae-Hun ; Lim, Sang-Dong ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 6, 2010, Pages 957~965
DOI : 10.5851/kosfa.2010.30.6.957
To develop a new starter culture for fermented milk, Streptococcus macedonicus LC743 was isolated from raw milk and its physiological characteristics were investigated. S. macedonicus LC743 showed good immunomodulating activity compared to the index LAB starters tested. The optimum growth temperature of S. macedonicus LC743 was
, and it took 18 h to reach pH 4.34 under these conditions. S. macedonicus LC743 showed higher sensitivity to novobiocin in a comparison of 15 different antibiotics and showed the highest resistance to gentamycin. It also showed higher activities of leucine arylamidase and acid phosphatase. Moreover, it was comparatively tolerant to bile juice and acid and displayed high resistance to Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus with rates of 80.0%, 68.42%, and 81.54% respectively. These results demonstrate that S. macedonicus LC743 could be an excellent starter culture for fermented milk with a high level of immunomodulating activity.
Physicochemical Properties and Sensory Characteristics of Semi-dried Pork Jerky with Rice Bran Fiber
Kim, Tae-Hyun ; Choi, Yun-Sang ; Choi, Ji-Hun ; Han, Doo-Jeong ; Kim, Hack-Youn ; Lee, Mi-Ai ; Shim, So-Yeon ; Paik, Hyun-Dong ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 6, 2010, Pages 966~974
DOI : 10.5851/kosfa.2010.30.6.966
This study evaluated the effects of rice bran fiber (RBF) on the quality of semi-dried pork jerky (SDPJ). SDPJ was supplemented with RBF at levels of 0 (control), 1, 2, and 3%. The addition of RBF at various levels affected the composition of SDPJ except for the fat content (p>0.05). The addition of RBF at a level higher than 2% increased the protein and ash contents of SDPJ (p<0.05). The addition of RBF at various levels also affected the physiochemical properties of SDPJ (p<0.05) except for water activity (p>0.05). Increased level of RBF increased the pH. The rancidity of SDPJ was increased (p<0.05) regardless of the RBF level, whereas the metmyoglobin content (%) of SDPJ was increased at a level higher than 2%. Increased level of RBF decreased the shear force (p<0.05) and the increased processing yield of SDPJ (p<0.05). Jerky made with 2% RBF scored highest for sensory properties, including color, tenderness, juiciness, and overall acceptability (p<0.05). These results indicate that SDPJ containing 2% RBF had the most acceptable quality characteristics, but further study is required to reduce the rancidity induced by the addition of RBF.
Studies for Antibiotic Free Chicken Production Using Water Extracts from Artemisia capillaris and Camellia sinensis
Kim, Dong-Wook ; Kim, Ji-Hyuk ; Kang, Geun-Ho ; Kang, Hwan-Ku ; Park, Sung-Bok ; Park, Jae-Hong ; Bang, Han-Tae ; Kim, Min-Ji ; Na, Jae-Cheon ; Chae, Hyun-Suk ; Choi, Hee-Chul ; Suh, Ok-Suk ; Kim, Sang-Ho ; Kang, Chang-Won ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 6, 2010, Pages 975~988
DOI : 10.5851/kosfa.2010.30.6.975
Two experiments were conducted to determine whether water extracts from Artemisia capillaries (A. capillaries) and Camellia sinensis (C. sinensis) could be used as alternatives to antibiotic growth promoters in broiler feed. The experiment 1 was verified their chemical composition, extracts yields, total phenolic compounds concentration, antioxidant activity, antimicrobial activity, and chicken splenocytes proliferation through in vitro test. The extract yields of A. capillaries and C. sinensis were 26.5 and 16.8%, respectively. Total phenolic compounds concentrations of them expressed as gallic acid equivalent were 15.28 and 26.74 mg/mL, respectively. Electron donating abilities of them expressed as
showing 50% DPPH radical scavenging were 0.30 and 0.06 mg, respectively. Bacterial inhibitory rates of them against Escherichia coli, Staphylococcus aureus, and Salmonella Typhimurium were ranged from 42.1 to 52.3% and from 21.6 to 33.7%, respectively. And, these extracts increased proliferation of chicken splenocytes. Especially, A. capillaris was more excellent than Echinacea and Concanavalin A known as T-cell stimulator. The experiment 2 was investigated their effects on growth performance, relative organ weight, cecal microflora, blood biochemical parameters, and splenic cytokines mRNA expression in broiler chicks. Four hundred eighty 1-day-old male broiler chicks (Ross 308) were divided in to 4 treatment groups with 4 replicates of 30 birds in each group: NC (control, no antibiotics), PC (avilamycin, 10 ppm; salinomycin, 60 ppm), AC (A. capillaries, 100 ppm), and CS (C. sinensis, 100 ppm); treatments were administered through water supplementation. Final body weight was significantly higher in all treated groups than in NC (p<0.05). Cecal Salmonella numbers were significantly or somewhat decreased in all treated groups than in NC (p<0.05). The relative weights and lengths of the small intestine were more significantly decreased in the PC and AC groups than in the other groups. Cecal Salmonella numbers were significantly or somewhat decreased in all treated groups than in the NC group (p<0.05). The contents of total cholesterol, aspatate aminotransferase, and alanine aminotransferase in blood serum were more significantly decreased in all treated groups than in NC (p<0.05). In conclusion, these results suggested the possibility that these extracts could serve as alternatives for antibiotic growth promoters.
Changes of Amino Acid, Fatty Acid and Lipid Composition by the Growth Period in Velvet Antler
Jeon, Byong-Tae ; Moon, Sang-Ho ; Lee, Sang-Rak ; Kim, Myeong-Hwa ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 6, 2010, Pages 989~996
DOI : 10.5851/kosfa.2010.30.6.989
This study was aimed at investigating the differences in chemical composition of antler according to growing days (80 d and 90 d after casting) and sections (upper, middle, base) in elk. Antlers of six bulls (aged 3 years) cutted on day 80 and 90 after casting were used in this trial and compared chemical composition such as crude protein, crude fat, crude ash, calcium, magnesium, amino acids, lipids, and fatty acids. The contents of crude protein and ether extract were higher in antlers cutted on day 80 than in antlers cutted on day 90, but that of crude ash was higher in antlers cutted on day 90. Significantly difference was observed in crude protein content between growing days in middle part of antler (p<0.05). Calcium and magnesium contents were higher on 90 d than 80 d, but there was no significant difference between growing days of antler. Based on the growing period of antler, there were significant differences (p<0.05) in aspartic acid, threonine, valine, leucine, phenylalanine and lysine, and essential amino acids content was higher in antlers cutted on day 80. Total lipid, neutral lipid, and phospholipid contents were higher in antlers cutted on day 80 than in those cutted on day 90, sphingo-phospholipid content was higher than glycerophospholipid content and values was higher in antlers cutted on day 80 than in those cutted on day 90. For total fatty acids, unsaturated fatty acids composition, there was no significant difference between growing periods of antlers, but values was higher on day 80 than on day 90. Essential fatty acids contents were lower in antler cutted on day 90 than antlers cutted on day 80 and higher for upper part than lower part.
Chemical Composition, Cholesterol, Trans-Fatty Acids Contents, pH, Meat Color, Water Holding Capacity and Cooking Loss of Hanwoo Beef (Korean Native Cattle) Quality Grade
Lee, Yeon-Jung ; Kim, Cheon-Jei ; Park, Beom-Young ; Seong, Pil-Nam ; Kim, Jin-Hyoung ; Kang, Geun-Ho ; Kim, Dong-Hun ; Cho, Soo-Hyun ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 6, 2010, Pages 997~1006
DOI : 10.5851/kosfa.2010.30.6.997
The objective of this study was to investigate the proximate composition, pH, meat color, water holding capacity (WHC), cooking loss (CL), cholesterol content, and trans-fatty acid content of Hanwoo beef according to quality grade and cut. Five cuts [Cheggt (strip loin), Dngsim (loin), Moksim (chuck roll), Udoon (top round), Yanggi (brisket)] were obtained from 15 Hanwoo animals [3 bulls and 12 steers, 24-30 months old]. Three animals were selected from each quality grade of
, 1, 2, and 3. The protein and moisture contents (%) were significantly higher, and the fat contents (%) were significantly lower in 3 quality grade compared to the other grades (p<0.05). pH values of chuck roll and strip loin were significantly lower in
quality grade (5.61 and 5.51) than those in 3 quality grade (5.88 and 5.92) (p<0.05). CIE L* values were significantly higher in the
quality grade group (38.52-42.69%) than in 3 quality grade (33.02-36.08) (p<0.05). In the
and 2 quality grade groups, CIE
values of loin were significantly higher than those of other cuts (p<0.05). CIE
values of loin (28.11) in 1 quality grade were the highest, whereas those of strip loin (15.36) in 3 quality grade were the lowest (p<0.05). WHC was not significantly different among the five cuts or quality grades. In CL, loin and strip loin were significantly lower in
quality grade than in 3 quality grade (p<0.05), and they were also significantly lower (22.21-24.81%) than the other cuts in the same quality grade (p<0.05). The loin in
(41.26 mg/100 g),
(43.23), and 1 quality grades (48.63) had higher cholesterol contents (%) than in 2 (36.02) and 3 quality grades (29.84) (p<0.05). Cholesterol contents of the five cuts in
quality grade (39.44-43.31%) were significantly higher than those in 3 quality grade (28.09-32.39%). The trans-fatty acid contents of the five cuts were 1.08-2.72%. The loin, strip loin, brisket, and top round in 3 quality grade had significantly higher trans-fatty acid contents than those of the other grades (p<0.05).
Effects of Dietary Bio Ethanol By-product and Complex Enzyme on Meat Quality of Pork Loin
Yoo, Jong-Sang ; Jang, Hae-Dong ; Kim, In-Ho ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 6, 2010, Pages 1007~1013
DOI : 10.5851/kosfa.2010.30.6.1007
This study was conducted to evaluate the effects of dietary complex enzyme (
-mannanase 800 IU/kg and xylanase 700 IU/kg) in a diet containing corn distiller's dried grain with soluble (DDGS) on meat quality and pork fatty acid composition. Ninety-six pigs ([(Landrace
Duroc], with an average body weight of 68.77 kg were used in the 8 wk growth assay. Dietary treatments included 1) corn-soybean meal diet, 2) corn-soybean meal diet + 0.05% enzyme complex, 3) cornsoybean meal diet with DDGS and 4) corn-soybean meal diet with DDGS + 0.05% enzyme complex. The pigs were allotted randomly into pens (n=4 per pen) with six replicate pens per treatment by a completely randomized design. Pigs were slaughtered at the end of the experiment and the loin muscle was obtained for meat quality. Meat pH (p<0.01), firmness (p<0.01) and redness (p<0.05) were higher in DDGS-supplemented diet than in the corn-soy bean meal diet. However, color, marbling, lightness, yellowness, thiobarbituric acid reactive substances, water holing capacity, driploss, cooking loss and loin muscle area were not significantly different among the diets. The pigs fed the DGGS-supplemented diet had higher total unsaturated fatty acids (UFA) and total UFA/saturated fatty acid (SFA) ratio of loin and backfat. The results indicate that a diet containing DDGS can influence pH, firmness, redness and total UFA concentration and total UFA/SFA ratio of meat and backfat, but that enzyme addition has no affect on meat quality.
Effect of Red Beet on Quality and Color Stability of Low-fat Sausages during Refrigerated Storage
Jeong, Ho-Jin ; Lee, Hong-Chul ; Chin, Koo-Bok ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 6, 2010, Pages 1014~1023
DOI : 10.5851/kosfa.2010.30.6.1014
This study was performed to evaluate the quality characteristics of low-fat boiled or smoked sausages containing sodium nitrite and various levels of red beet during refrigerated storage. Physicochemical properties of boiled and smoked sausages were not affected by the addition of red beet (p>0.05), except for the color values. The interaction between treatment and storage time had significant effects on redness and yellowness of boiled sausages, and on redness of smoked sausages (p<0.05). Boiled sausages containing more than 0.5% red beet decreased lightness and increased redness and yellowness (p<0.05). During storage time, redness decreased and yellowness increased (p<0.05). The combination of sodium nitrite with red beet was better than red beet alone for color stability. In the smoked sausages, addition of red beet decreased lightness, but redness (p<0.05), unlike the boiled sausages, did not change. Redness of sausages containing red beet alone decreased with increased storage time (p<0.05), but there was no change (p>0.05) upon treatment with the combination of sodium nitrite and red beet. These results indicate that the combination of red beet and sodium nitrite contributed to color stability of smoked sausages during refrigerated storage. Therefore, we suggest that red beet as a natural colorant may be used to reduce the content of nitrite during low-fat sausage processing.
Nutritional Retention Factor of 1
Quality Grade Hanwoo Beef Using Different Cooking Methods
Kim, Hong-Gyun ; Lee, Kun-Jong ; Kim, Sung-Min ; Chung, Hea-Jung ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 6, 2010, Pages 1024~1030
DOI : 10.5851/kosfa.2010.30.6.1024
The focus of the study was to maximize the output data for Korean cuisine. This study evaluated the nutritional retention factor for different cuts of Korean beef (Hanwoo beef) subjected to various cooking methods. Five cuts (short rib, sirloin, chuck roll, tenderloin, and fore shank) of Korean Hanwoo beef were prepared and used in this experiment. Two different cooking methods (dry-heat cooking and moisture-heat cooking) were applied to each cut. The sodium contents of dry-heat cooked short rib (86.44), sirloin (76.81), tenderloin (86.65), and fore shank (85.89) decreased. Potassium contents of dryheat cooked sirloin (94.99), chuck roll (89.19), and fore shank (92.66) decreased. Calcium contents of dry-heat cooked sirloin (61.49), chuck roll (73.97), and fore shank (91.46) decreased. Iron contents of dry-heat cooked chuck roll (79.71), and tenderloin (90.79) decreased. Phosphorus contents of dry-heat cooked sirloin (87.87), and tenderloin (99.88) decreased. Mineral contents of all cuts cooked by moisture-heat decreased. Finally, the nutritional retention factor represents output data of each cooking method with yield % of each item.
Quality Characteristics of Low-Salt and -Fat Meatball Added Black Garlic (Allium sativum L.) during Cold Storage
Jin, Sang-Keun ; Kim, Il-Suk ; Jeong, Jin-Yeon ; Kang, Suk-Nam ; Yang, Han-Sul ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 6, 2010, Pages 1031~1037
DOI : 10.5851/kosfa.2010.30.6.1031
The effects of black garlic (Allium sativum L.) addition on the quality characteristics of low-fat and low-salt meatballs during cold storage were investigated. Meatballs were divided into five groups: none (control), 0.1% ascorbic acid (T1), 1% black garlic (T2), 2% black garlic (T3), and 3% black garlic (T4). pH and lightness values were lower in the treatment groups than in controls by storage time. pH and lightness values were decreased with increasing addition of black garlic (p<0.05). Addition of black garlic to meatball resulted in significantly higher TBARS values than that of control and T1 at day 1 (p<0.05). However, the addition of black garlic to meatball resulted in significantly lower VBN values than that of control after storage for 14 d. On day 14 or 21, the VBN values of meatball with added black garlic were lower than those of control and decreased with increasing addition of black garlic (p<0.05). Although addition of black garlic produced low acceptance of color scores, the flavor, tenderness, and juiciness of meatball with added black garlic were similar to those of control and T1 (p>0.05). Based on the current results, addition of black garlic could be recommended for preventing protein degradation in low-salt and low-fat meatball. Further, black garlic could be useful to the pork meat product industry as a food additive.