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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 31, Issue 6 - Dec 2011
Volume 31, Issue 5 - Oct 2011
Volume 31, Issue 4 - Aug 2011
Volume 31, Issue 3 - Jun 2011
Volume 31, Issue 2 - Apr 2011
Volume 31, Issue 1 - Feb 2011
Selecting the target year
Emerging Pathogenic Bacteria: Mycobacterium avium subsp. paratuberculosis in Foods
Kim, Jung-Hoan ; Griffiths, Mansel W. ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 2, 2011, Pages 147~157
DOI : 10.5851/kosfa.2011.31.2.147
Mycobacterium avium paratuberculosis (MAP), the cause of Johne's disease in animals, may be a causative agent of Crohn's disease (CD) in humans, but the evidence supporting this claim is controversial. Milk, meat, and water could be potential sources of MAP transmission to humans. Thus, if the link between MAP and Crohn's disease is substantiated, the fact that MAP has been detected in retail foods could be a public health concern. The purpose of the present study was to review the link between MAP and CD, the prevalence of MAP in foods, heat inactivation, control of MAP during food processing, and detection methods for MAP. Although MAP positive rates in retail milk in nine countries ranged from 0 to 2.9% by the culture method and from 4.5 to 15.5% by PCR, high temperature short time pasteurization can effectively control MAP. The effectiveness of pasteurization to inactivate MAP depends on the initial concentration of the MAP in raw milk. Development of highly sensitive and specific rapid detection methods for MAP may enhance investigation into the relationship between MAP and CD, the prevention of the spread of MAP, and problem-solving related to food safety. Collaboration and efforts by government agencies, the dairy industry, farmers, veterinarians, and scientists will be required to reduce and prevent MAP in food.
Improved Detection of Viable Escherichia coli O157:H7 in Milk by Using Reverse Transcriptase-PCR
Choi, Suk-Ho ; Lee, Seung-Bae ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 2, 2011, Pages 158~165
DOI : 10.5851/kosfa.2011.31.2.158
A sensitive reverse transcriptase-PCR (RT-PCR) method to detect viable Escherichia coli O157:H7 in milk was established. The primer sets were designed based on the nucleotide sequences of the rfbE (per) and wbdN genes in the O157 antigen gene cluster of E. coli O157:H7. RT-PCR using five different primer sets yielded DNA with sizes of 655, 518, 450, and 149-bp, respectively. All five of the E. coli O157:H7 strains were detected by RT-PCR, but 11 other bacterial species were not. The sensitivity of RT-PCR was improved by adding yeast tRNA as a carrier to the crude RNA extract. The RT-PCR amplifying the 149-bp DNA fragment was the most sensitive for detecting E. coli O157:H7 and the most refractory to the bactericidal treatments. Heat treatment at
for 30 min was the least inhibitory of all bactericidal treatments. Treatment with RNase A strongly inhibited the RT-PCR of heated milk but not unheated milk. This study described RT-PCR methods that are specific and sensitive with a detection limit of 10 E. coli O157:H7 cells, and showed that pre-treating milk samples with RNase A improved the specificity to detect viable bacteria by RT-PCR.
The Antioxidative Properties of Ganghwayakssuk (Artemisia princeps Pamp.) Extracts Added to Refrigerated Raw Chicken Nugget Batter against Lipid Oxidation
Hwang, Ko-Eun ; Choi, Yun-Sang ; Choi, Ji-Hun ; Kim, Hack-Youn ; Kim, Hyun-Wook ; Lee, Mi-Ai ; Chung, Hae-Kyung ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 2, 2011, Pages 166~175
DOI : 10.5851/kosfa.2011.31.2.166
The efficiency of three concentrations (0.05, 0.1, and 0.2%) of Ganghwayakssuk (Artemisia princeps Pamp.) extract on the susceptibility of raw chicken nugget batter to lipid oxidation was investigated after 0, 3, 7, and 10 d of refrigerated storage at
. The pH and yellowness values of all treatments were higher than those of the control (p<0.05). Additionally, the lightness and redness values of all treatments were lower than those of the control and as the amount of Ganghwayakssuk ethanolic extracts increased. At the end of the storage period (10 d), the peroxide values (POV), conjugated dienes (CD), and thiobarbituric acid reactive substances (TBARS) values were lower than those of the control. The results show that Ganghwayakssuk prevents lipid oxidation in raw chicken nugget batter.
Optimization of Conditions for the Maximum Bacteriocin Production of Enterococcus faecium DB1 Using Response Surface Methodology
Choi, Hye-Young ; Kim, Joon-Soo ; Kim, Wang-June ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 2, 2011, Pages 176~182
DOI : 10.5851/kosfa.2011.31.2.176
The bacteriocin-producing lactic acid bacteria Enterococcus faecium DB1 was isolated from Korean traditional gajami sikhae. Culture conditions were optimized by response surface methodology (RSM) to maximize bacteriocin DB1 production. E. faecium DB1 displayed the highest bacteriocin activity when grown in modified MRS medium containing sucrose, rather than glucose, as a carbon source. The effects of temperature, initial pH, and sucrose concentration were tested to determine the optimum conditions for maximum bacteriocin production by E. faecium DB1. A central composite design was used to control the three variables in the experiment. RSM revealed that the optimum values for bacteriocin production were 27.66 g/L sucrose, temperature of
, and an initial pH of 6.54. A 2.08-fold increase in bacteriocin production was obtained with sucrose-containing MRS medium compared to production in standard MRS medium.
Effects of Konjac, Isolated Soy Protein, and Egg Albumin on Quality Properties of Semi-dried Chicken Jerky
Han, Doo-Jeong ; Choi, Ji-Hun ; Choi, Yun-Sang ; Kim, Hack-Youn ; Kim, Si-Young ; Kim, Hyun-Wook ; Chung, Hae-Kyung ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 2, 2011, Pages 183~190
DOI : 10.5851/kosfa.2011.31.2.183
The objective of this study was to examine the effect of adding various humectants (konjac, egg albumin, and isolated soy protein) on the properties of semi-dried chicken jerky. Jerky samples were prepared as follows: control with no humectants and treatments with 0.05, 0.1, and 0.2% of added humectants. Adding the humectants influenced the increase in pH, processing yields, moisture contents, water activity, mechanical tenderness, and sensorial properties (tenderness, juiciness, and overall acceptability) of chicken jerky. Additionally, the konjac treatment most improved the yields, tenderness, and sensorial traits, among the humectant treatments tested. Furthermore, adding 0.1% konjac during jerky manufacture resulted in similar quality properties as adding 0.2% konjac.
Simultaneous Determination of Vitamin A and E in Infant Formula by HPLC with Photodiode Array Detection
Lee, Hong-Min ; Kwak, Byung-Man ; Ahn, Jang-Hyuk ; Jeong, Seung-Hwan ; Shim, Sung-Lye ; Kim, Kyong-Su ; Yoon, Tae-Hyung ; Leem, Dong-Gil ; Jeong, Ja-Young ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 2, 2011, Pages 191~199
DOI : 10.5851/kosfa.2011.31.2.191
The objective of this study was to develop a method to simultaneously quantify vitamins A and E in infant formula. To determine the vitamin A and E content, vitamin A and four different vitamin E isomers (
-tocopherol) were separated by high performance liquid chromatography with a photodiode array detector using a Develosil RPAQUEOUS RP-
). The vitamin A and E contents in the certified reference material determined using this method were within the certified range of standard values. The limits of detection (LODs) and limits of quantitation (LOQs) for vitamin A were 0.02 and 0.06
, respectively. LODs and LOQs for the vitamin E isomers ranged from 0.20 to 0.55 and from 0.67 to 1.81
, respectively. Linear analyses indicated that the square of the correlation coefficient for the vitamin A and E isomers was 0.9997-0.9999. The recovery of vitamins ranged from 96.69 to 97.79%. The results demonstrate that this novel method could be used to reliably analyze vitamin A and E content in infant formula.
Effects of Various Physicochemical Treatments on Volatiles and Sensory Characteristics of Irradiated Beef Bulgogi
Park, Jin-Gyu ; Park, Jae-Nam ; Han, In-Jun ; Song, Beom-Seok ; Kim, Jae-Hun ; Yoon, Yo-Han ; Byun, Myung-Woo ; Park, Kyung-Sook ; Lee, Ju-Woon ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 2, 2011, Pages 200~206
DOI : 10.5851/kosfa.2011.31.2.200
Off-flavor and lipid oxidation are possible defects of irradiated bulgogi. This study compared the effects of several physicochemical treatments on microbial safety, volatiles, lipid oxidation, and sensory properties of irradiated beef bulgogi. Samples were separately irradiated with 20 kGy after each treatment such as packaging (aerobic and vacuum), antioxidants (vitamin C +
-tocopherol (0.0 and 1.0%, w/w)), charcoal teabags (0 and 0.5%), or different temperatures (room temperature, -20, and -70
). No bacterial growth was observed (p<0.05) after irradiation of more than 20 kGy during storage at
. Volatiles created by irradiating bulgogi were toluene, heptane, and 1,3-bis(1,1-dimethylethyl)benzene. Irradiation offflavor, lipid oxidation, and deterioration of sensory quality induced by irradiation were effectively reduced (p<0.05) by all physico-chemical treatments tested.
Influence of Various Levels of Organic Zinc on the Live Performance, Meat Quality Attributes, and Sensory Properties of Broiler Chickens
Salim, Hossan Md. ; Lee, Hak-Rim ; Jo, Cheo-Run ; Lee, Soo-Kee ; Lee, Bong-Duk ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 2, 2011, Pages 207~214
DOI : 10.5851/kosfa.2011.31.2.207
The influence of supplementing diets with various levels of organic zinc (OZ) on the performance, meat quality attributes, and sensory properties of broiler chickens was investigated. A total of 3,200 1-d-old female broiler chicks were randomly allotted to 16 floor pens (replicates) with 200 birds per pen. A corn-wheat-soybean meal basal diet (control) was formulated and 20 ppm OZ (20 OZ), 40 ppm OZ (40 OZ), or 80 ppm OZ (80 OZ) was added to the basal diet to form four dietary treatments with four replicates per treatment. Live performance of broiler chickens, meat quality, and sensory properties were evaluated. The results showed no significant difference among the treatments for live performance of broiler chickens. Significant increases (p<0.05) in thigh skin epidermis and dermis thickness were shown in the OZ supplementation groups; however, no effect of OZ on the thickness of back skin epidermis or dermis was found. Dietary OZ levels did not affect the pH of breast and thigh meat or the water holding capacity (WHC) of thigh meat, but the WHC of breast meat increased significantly (p<0.05) when birds were fed 40 OZ and 80 OZ. Results of a sensory analysis showed no differences among the dietary treatments. In conclusion, dietary OZ did not affect live performance or sensory properties of broiler chickens but did increase the WHC of breast meat and thickness of skin layers; thus, improving carcass quality in broiler chickens.
Effect of Substitution of Chicken Breast for Alaska Pollack on Physico-chemical Characteristics and Quality in Surimi-like Materials Contained Different Cryoprotectants
Jin, Sang-Keun ; Choi, Young-Jun ; Hur, Sun-Jin ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 2, 2011, Pages 215~223
DOI : 10.5851/kosfa.2011.31.2.215
Surimi-like samples were divided into four groups (C, surimi-like material made from Alaska Pollack with all cryoprotectant ingredients; T1, surimi-like material made from chicken breast with sugar and a sorbitol-free cryoprotectant; T2, surimi-like material made from chicken breast with a sugar-free cryoprotectant; T3, surimi-like material made from chicken breast with all cryoprotectant ingredients). Water and protein content were lower in Alaska Pollack surimi-like material (C) than those in chicken breast surimi-like material. Centrifuge loss and cooking loss were higher in C than those in chicken breast surimi-like material. Lipid oxidation (thiobarbituric acid reactive substances) was lower in T3 than others during storage. In a sensory evaluation, overall acceptability was significantly higher in C than those in other samples during storage. As a result, we found that the raw material composition (Alaska Pollack or chicken breast) had a large influence on the physico-chemical characteristics and quality of surimi-like materials, whereas cryoprotectant composition may have less influence on the physico-chemical characteristics and quality of surimi-like materials.
Effect of Feeding Peppermint (Mentha piperita L.) Powder on Meat Quality and Fatty acid Composition in Finishing Korean Native Black Pigs
Ji, Joong-Ryong ; Choi, Young-Min ; Song, Dong-Yong ; Choe, Ho-Sung ; Na, Chong-Sam ; Shim, Kwan-Seob ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 2, 2011, Pages 224~231
DOI : 10.5851/kosfa.2011.31.2.224
This study was conducted to investigate the effect of peppermint powder on meat quality and fatty acid composition in finishing Korean native black pigs. Ninety pigs were randomly allocated to three dietary treatments and fed peppermint powder at 0 (C), 0.2 (T1), and 0.4% (T2) in the basal diet, respectively for 50 d. The proximate composition of Longissimus dorsi muscle was not significantly different among the treatments; however, the fat content in T2 tended to be lower than the control. No difference in
was observed, whereas
was higher in T2 than the control (p<0.01). T2 showed the lowest lightness (p<0.01) and yellowness values (p<0.05), but shear force and drip loss were no different among the treatments. Individual fatty acid and cholesterol compositions did not differ among the treatments; however, T1 showed a decreasing trend for saturated fatty acid content and an increasing trend for unsaturated fatty acid content. The hypocholesterolemic index was significantly higher in T1 than in the control (p<0.05). These results suggest that dietary peppermint could positively affect fatty acid and cholesterol levels without changing meat quality in finishing Korean native black pigs.
Quality Properties of Appenzeller Cheese Added with Fish Surimi
Choi, Hee-Young ; Kim, Kyoung-Hee ; Chun, Soon-Sil ; Bae, In-Hyu ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 2, 2011, Pages 232~240
DOI : 10.5851/kosfa.2011.31.2.232
The effects of adding fish surimi to Appenzeller cheese on quality characteristics during ripening were investigated. Cheese samples were prepared with 1.0% surimi. Changes in chemical composition, lactic acid bacterial population, pH, non-casein nitrogen, non-protein nitrogen, water-soluble nitrogen, a consumer sensory evaluation test, chromaticity, texture, and proteolysis were monitored during ripening. The electrophoretic patterns of cheese proteins and the functional components originating from the surimi were investigated. Adding surimi did not affect the appearance or consumer sensory characteristics of the cheeses. Significantly higher amounts of crude fat and moisture were observed in the cheese supplemented with surimi than in cheese without added surimi.
Comparision of Mineral, Hydroxy Methyl Furfural Content and SDS-PAGE Pattern of Proteins in Different Honeys
Jung, Mi-Ea ; Kim, Cheon-Jei ; Paik, Hyun-Dong ; Oh, Jae-Wook ; Lee, Si-Kyung ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 2, 2011, Pages 241~249
DOI : 10.5851/kosfa.2011.31.2.241
This study was conducted to analyze ash content, mineral composition, hydroxy methyl furfural (HMF) content, stable carbon isotope ratio, and SDS-polyacrylamide gel electrophoresis patterns to investigate the quality characteristics of various honeys harvested from different sources and to identify differences useful for distinguishing honey sources. Ash content was 0.046-0.012% in acacia honey, 0.565-1.318% in chestnut honey, 0.06-0.582% in polyfloral honey, and 0.237-0.893% in native bee honey. Potassium content was high in order of chestnut honey>native bee honey>polyfloral honey>acacia honey. The Na/K ratio was 0.92-1.97 in acacia honey, 0.02-1.59 in chestnut honey, 0.02-5.30 in polyfloral honey, and 0.22-0.51 in native bee honey. The HMF content was 9.60-12.85, 10.15-25.75, 9.7-33.5, and 6.25-21.5 mg/kg in acacia, chestnut, native bee, and polyfloral honeys, respectively. HMF content was the highest in native bee honey. A 59 kDa protein band was revealed in all samples by SDS-PAGE analysis. Protein bands of 32.1, 31.9, and 33.5 kDa were revealed in some chestnut honeys, and protein bands of 32.3 and 32.5 kDa were shown in native bee honeys. A protein band of 72 kDa was also confirmed in some chestnut honeys.
Effect of Hen Egg Supplementation on Blood Lipid Profile and Fecal Bile Acid of C57BL/6 Mouse Fed Normal and High Cholesterol Diet
Jang, Ae-Ra ; Kim, Dong-Wook ; Park, Jung-Eun ; Choe, Ju-Hee ; Kang, Geun-Ho ; Ham, Jun-Sang ; Oh, Mi-Hwa ; Seol, Kuk-Hwan ; Lee, Seung-Gyu ; Kim, Dong-Hun ; Kim, Hyoun-Wook ; Hwang, Kyung-A ; Hwang, Yu-Jin ; Kim, Hye-Kyung ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 2, 2011, Pages 250~256
DOI : 10.5851/kosfa.2011.31.2.250
This study was conducted to evaluate the effect of whole egg supplementation on the blood lipid profiles and cholesterol levels of C57BL/6 mice. Sixty-six mice were divided into two groups: normal-diet supplemented and high-cholesterol diet supplemented. Lyophilized whole egg powder was mixed with the two diets at 2 and 10%: normal diet only, normal diet with 2 and 10% whole egg powder, high cholesterol diet only, high cholesterol diet with 2 and 10% whole egg powder. The mixed diets were fed for 5 wk and feeding condition (body weight change, feed intake, and feed efficiency ratio (FER)), blood lipid profiles (total cholesterol (TC), triglyceride (TG), high density lipoprotein-cholesterol (HDL-C), low density lipoprotein cholesterol, hepatic and fecal lipids (TG, TC)), and fecal bile acids were determined. No significant differences were found in body weight gain or FER after whole egg supplementation in both the normal and high-cholesterol diet fed groups. In the normal-diet fed mice, HDL-C increased significantly in the 2 and 10% whole-egg powder groups. In the high-cholesterol diet fed mice, administering 10% egg powder increased the atherogenic index compared to the control. Furthermore, administration of whole egg powder increased fecal bile acids dose dependently (p<0.05). These results indicate that administering 2% hen whole egg powder did not affect blood lipid profiles and was more beneficial for health by increasing HDL-C and aiding in the excretion of cholesterol by fecal bile acids than those in the control.
Comparison of Growth Performances and Physico-chemical Characteristics of Hanwoo Bulls and Steers of Different Slaughtering Ages
Kim, Byung-Ki ; Jung, Dae-Jin ; Lee, Ji-Hong ; Hwang, Eun-Gyeong ; Choi, Chang-Bon ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 2, 2011, Pages 257~265
DOI : 10.5851/kosfa.2011.31.2.257
The current study was conducted to compare the growth performance and physico-chemical characteristics of Hanwoo bulls and steers of different slaughtering ages. Thirty-six Hanwoo (average age, 13-mon) were allocated into either a bull or steer group (18 animals/group). Each group was sub-divided into 26-, 28-, and 30-mon-old age groups (six animals/group). Surgical castration was performed in the steer group immediately after the experimental groups were assigned. Growth performance of the animals, as well as carcass characteristics and fatty acid composition of M. longissimus dorsi were determined. Cold carcass weights increased as carcass slaughtering age increased in both Hanwoo bulls and steers (p<0.05). Backfat thickness was thickest (p<0.05) in 28-mon-old Hanwoo bulls and 30-mon-old steer, and the M. longissimus dorsi area was widest (p< 0.05) in 28-mon-old Hanwoo bulls and steers. Marbling score, cooking loss, and water holding capacity (WHC) were higher (p<0.05) in 30-mon-old Hanwoo bulls and steers as slaughtering age increased. The shear force value was highest in 30-mon-old Hanwoo bulls and 26-mon-old Hanwoo steers compared to that in other groups. The unsaturated fatty acid composition in M. longissimus dorsi was significantly (p<0.05) higher in 28- and 30-mon-old Hanwoo bulls and steers than that in other groups. The results suggest that castration, even at late stages of Hanwoo development, improved beef carcass quality grade, and that no difference in beef quality grade had occurred (marbling score and WHC) in 28- and 30-mon-old slaughtering age Hanwoo steers.
Current State of Carcass Weight Distribution and External Quality from Domestic Product Duck
Kang, Geun-Ho ; Chae, Hyun-Seok ; Park, Beom-Young ; Cho, Soo-Hyun ; Seong, Pil-Nam ; Jeong, Seok-Geun ; Kim, Dong-Hun ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 2, 2011, Pages 266~272
DOI : 10.5851/kosfa.2011.31.2.266
The objective of this study was to investigate the current state of carcass weight distribution and external quality of domestic duck products. A total of 419,164 duck heads were used for the carcass weight distribution analysis. From the results, the average, mode, median, and quartile were 2,164.4, 2,000, 2,200, and 300 g, respectively. Furthermore, carcass yield averaged 70.1% from the live weights of domestic duck products. Duck carcasses had 28.4% external defects and 4.8% external damage. Moreover, the appearance ratio of discoloration was 34.1% and, in particular, the leg region was significantly (p<0.05) higher than that of the other regions. The feather removal defect ratio averaged 44% from the duck carcass surface. The ratio of disjointed and broken bones averaged 9.91% and mostly appeared in wing and leg parts. Fat content was significantly (p<0.05) higher in carcasses with weights >2.3 kg than that of other carcass weight levels, suggesting that market live weight of domestic duck products must be greater than a minimum of 3 kg.
Analysis of Various Honeys from Different Sources Using Electronic Nose
Hong, Eun-Jeung ; Park, Sue-Jee ; Lee, Hwa-Jung ; Lee, Kwang-Geun ; Noh, Bong-Soo ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 2, 2011, Pages 273~279
DOI : 10.5851/kosfa.2011.31.2.273
Various honeys from different sources were analyzed using an electronic nose based on a mass spectrometer. Various honeys were separated with different mixing ratios. Wild honey and artificial honey were blended at ratios of 100:0, 95:5, 90:10, 85:15, 80:20, 75:25, and 70:30, respectively. Data obtained from the electronic nose were used for discriminant function analysis (DFA). The DFA plot indicated a significant separation of honey from different sources. As the concentration of artificial honey increased, the first discriminant function score (DF1) moved from positive to negative (DF1:
=0.9962, F=490.6; DF2:
=0.9128, F=19.44). Furthermore, when acacia honey was mixed with artificial honey and separated with the mixing ratios, the DF scores were: DF1:
=0.9957, F=396.64; DF2:
=0.9447, F=29.3. When artificial honey was added to wild honey, it was possible to predict the following equation; DF1= -0.106
(concentration of artificial honey)+0.426 (
= 0.96). For acacia honey, the DF1= -0.112
(concentration of artificial honey)+0.434 (
Effect of Backfat Thickness on the Carcass Grade Factors and Carcass Price in Hanwoo Cows and Steers
Lee, Jong-Moon ; Choe, Ju-Hui ; Park, Hyun-Kyung ; Kim, Yuen-Ho ; Park, Beom-Young ; Kim, Kwan-Tae ; Koh, Kyung-Chul ; Seo, Sang-Chul ; Hwang, Kyu-Seok ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 2, 2011, Pages 280~289
DOI : 10.5851/kosfa.2011.31.2.280
Analyses were conducted to estimate the effect of backfat thickness (BFT) on carcass grade factors and carcass price in Hanwoo cows and steers. Data on grade factors and prices were collected from 69,159 Hanwoo carcasses (n = 13,376 cows, n = 55,783 steers) abtained at the Nonghyup Seoul slaughter house in 2009. Carcass BFTs were divided into nine categories from
3 mm to
25 mm. The average BFTs were 11.93 mm in cows and 12.57 mm in steers. An increase in the BFT resulted in an increase in carcass weight, loin-eye area, skeletal maturity, fat color, but decreases in the yield index and yield grade (from grade A to C) in cows and steers. Carcass unit price (Won/kg) improved if the carcass was sold with a BFT of 13-15 mm in cows and 10-12 mm in steers. Marbling score and quality grade increased significantly to 21 mm BFT but decreased from a BFT of 22 mm in cows and steers. BFT was significantly correlated with yield index (cow, r =
; steer, r =
), marbling score (cow, r =
; steer, r =
), and carcass price (cow, r =
; steer, r =
). These results could be used as a fundamental dataset for further research to increase the productivity of Hanwoo carcasses.
Development of Probiotic Dairy Product for the Normalization of Microbial Flora in Korean Infants
Kim, Min-Kyung ; Choi, A-Ri ; Han, Gi-Sung ; Jeong, Seok-Geun ; Chae, Hyun-Seok ; Jang, Ae-Ra ; Seol, Kuk-Hwan ; Oh, Mi-Hwa ; Kim, Dong-Hun ; Ham, Jun-Sang ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 2, 2011, Pages 290~295
DOI : 10.5851/kosfa.2011.31.2.290
This study was conducted to develop an effective probiotic dairy product to normalize the microbial flora in Korean infants. A total of 2,200 colonies were isolated from 25 Korean neonates, and 16S rRNA of 348 isolates was analyzed. Approximately 40% of the lactic-acid producing bacterial isolates were Enterococcus faecalis, and 34.2% of them were strains similar to XR7 in the GenBank database. The fastest growing strain in MRS broth was registered as 91532 by the KACC. The selected strain was freeze-dried and utilized to ferment a milk-containing rice soup, tarakjuk. Microbiological, physico-chemical, and sensory characteristics of the fermented tarakjuk were compared with fermented milk and tarakjuk. E. faecalis KACC 91532 increased from
Log CFU/mL, and can be useful as a probiotic, as described in the Standards for Functional Health Foods.
Meat Quality and Storage Characteristics of Finishing Pigs by Feeding Stevia and Charcoal
Lee, Jae-Joon ; Park, Sung-Hyun ; Jung, Dong-Soon ; Choi, Yang-Il ; Choi, Jung-Soek ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 2, 2011, Pages 296~303
DOI : 10.5851/kosfa.2011.31.2.296
This study was conducted to determine the effects of stevia (Stevia rebaudiana Bertoni) and charcoal supplementation on meat quality traits in finishing pigs. A total of 420 pigs (LYD) were randomly allocated into seven treatments with three replications. The dietary treatments were T1 (control, basal diet), T2 (basal diet+0.3% stevia), T3 (basal diet+0.6% stevia), T4 (basal diet+0.3% charcoal), T5 (basal diet+0.6% charcoal), T6 (basal diet+0.3% stevia+0.3% charcoal), and T7 (basal diet+0.6% stevia+0.6% charcoal). Pigs were slaughtered conventionally on each marketing day and chilled overnigth. At 24 h postmortem, the Longissimus muscle from left side between the 6th and 14th rib was removed for the meat quality traits. The T6 group showed a higher pH, water holding capacity (p<0.05), and lower drip loss (p<0.05) than those in the T1 group. The T6 group showed lower (p<0.05)
(yellowness) values and higher
(redness) color value than those in the T1 group, resulting in a redder surface meat color. In the subjective evaluation, marbling and color scores improved in the T6 group compared to those in the other treatments. In the panel test, the T6 group tended to have higher tenderness and juiciness scores than those in the T1 group. In the storage characteristics, all treatments showed similar 2-thiobarbituric acid and volatile basic nitrogen values as well as total microbial counts during 7 d of cold storage. As a result, dietary supplementation with 0.3% stevia and 0.3% charcoal showed the highest meat quality traits and storage characteristics in finishing pigs.
Development of Dduk-Galbi Added with Ripened Korean Cabbage Kimchi
Lee, Jae-Joon ; Jung, Hae-Ok ; Lee, Myung-Yul ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 2, 2011, Pages 304~310
DOI : 10.5851/kosfa.2011.31.2.304
In this study, new dduk-galbi was developed by adding ripened Korean cabbage kimchi made with solar salt. Dduck-galbi was selected by pre-estimation for main dish to add the ripened Korean cabbage kimchi. To solve the bad smell of ripened Korean cabbage kimchi and enhance the function of the food, herb was added. The preference of the herb to kimchi was determined by sensory evaluation. The preference was in the order of rosemary > lemon balm > thyme. Sensory evaluation was adopted to determine optimal contents of ripened Korean cabage kimchi. The result showed that 10 % was best for beef dduck-galbi and 20 % for pork dduck-galbi.
Antimicrobial Effect of Kaempferol on Psychrotrophic Bacillus cereus Strains Outbreakable in Dairy Products
Lee, Kyoung-Ah ; Moon, Sun-Hee ; Kim, Kee-Tae ; Nah, Seung-Yeol ; Paik, Hyun-Dong ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 2, 2011, Pages 311~315
DOI : 10.5851/kosfa.2011.31.2.311
The objective of this study was to evaluate the antimicrobial effects of various natural flavonoids against growth of psychotropic Bacillus cereus strains, which cause dairy food outbreaks. Flavonoids were first screened for their ability to inhibit growth of B. cereus strains using the paper-disc diffusion test. Second, the growth inhibitory effect of selected flavonoids was evaluated in tryptic soy broth supplemented with 0.6% yeast extract, and the bactericidal effect of the flavonoids was measured in 0.8% (w/v) NaCl solution. Based on the paper-disc diffusion test, kaempferol was effectively active against B. cereus P14 and B. cereus KCCM 40935. Kaempferol had an antimicrobial effect at concentrations greater than 100
, and the numbers of B. cereus P14 and B. cereus KCCM 40935 decreased by 3.55 and 1.5 log cycles, respectively. The cell numbers of B. cereus P14 and B. cereus KCCM 40935 treated with 50
kaempferol were reduced by 4.18 and 2.84 log cycles during a 24 h incubation to test the bactericidal effect of kaempferol (p<0.05). The results indicate that kaempferol had the greatest antimicrobial effect among the psychotropic B. cereus strains and the natural flavonoids tested.