Effects of Dietary Silkworm Droppings on Quality Characteristics of Pork Loin |
Lee Jeong-Ill
(Advanced Swine Research Institue, Gyeongnam Province)
Lee Jung-Dong (Livestock Division, Gyeongsangnamdo Provincial Office) Ha Young-Joo (Advanced Swine Research Institue, Gyeongnam Province) Jung Jae-Doo (Advanced Swine Research Institue, Gyeongnam Province) Lee Jin-Woo (Advanced Swine Research Institue, Gyeongnam Province) Lee Jae-Ryung (Advanced Swine Research Institue, Gyeongnam Province) Kwack Suk-chun (Advanced Swine Research Institue, Gyeongnam Province) Kim Doo-Hwan (Regional Animal Industry Research Center, Jinju National University) Do Chang-Hee (Advanced Swine Research Institue, Gyeongnam Province) |
1 | Koohmaraie, M., Killefer, J., Bishop, M. D., Shackelford, S. D., Wheeler, T. L., and Arbona, J. P. (1995) Calpastatin-based methods for predicting meat tenderness. In: Expression of tissue proteinases and regulation of protein degradation as related to meat quality. Ouall, A., Demeyer, D. I., and Smulders, F. J. M. (eds), ECCEAMST. III. Utrecht. The Netherlands. pp. 395-412 |
2 | Maribo, H., Olsen, E. V., Patricia, B. G., Anders J. N., and Anders, K. (1998) Effect of early post-mortem cooling on temperature, pH fall and meat quality in pigs |
3 | Moon, Y. H., Kang, S. J., Hyon, J. S., Kang, H. G., and Jung, I. C. (2001a) Comparison of the palatability related with characteristics of beef carcass grade B2 and D. J. Korean Soc. Food Sci. Nutr. 30, 1152-1157 |
4 | Park, B. Y., Yoo, Y. M., Cho, S. H., Chae, H. S., Kim, J. H., Ahn, J. M., Lee, J. M., and Yun, S. K. (2001) Studies on quality characteristics of pork classified by Hunter L value. Korean J. Food Sci. 21, 323-328 |
5 | Taylor, A. A., Nute, G. R., and Warkup, C. C. (1995) The effect of chilling, electrical stimulation and conditioning on pork eating quality. Meat Sci. 39, 339-347 DOI ScienceOn |
6 | Tomberg, E., von Seth, G., and Goransson, A. (1994) Influence of ageing time, storage temperature and percentage lean on the eating quality of pork and its relationship to instrumental and structural parameters. Sciences des Aliments 14, 373-385 |
7 | Bartholmew, D. T. and Blumer, J. N. (1977) Microbial interactions in country-style hams. J. Food Sci. 42, 498 |
8 | Warner, R. D., Kauffman, R. G., and Russell, R. L. (1993) Quality attributes of major porcine muscles: A comparison with longissimus lumborum. Meat Sci. 33, 359-372 DOI ScienceOn |
9 | Yoo, Y. M., Ahn, J. N., Cho, S. H., Park, B. Y., Lee, J. M., Kim, Y. K., and Park, H. K. (2002) Feeding effects of ginseng by-product on characteristics of pork carcass and meat quality. Kor. J. Food Sci. Ani. Resour. 22, 337-342 |
10 | McLoughlin, J. V. (1970) Muscle contraction and postmortem pH change in pig skeletal muscle. J. Food Sci. 35, 717 DOI |
11 | McCaw, J., Ellis, M., Brewer, M. S., and McKeith, F. K. (1997) Incubation temperature effects on physical characteristics of normal, DFD and halothane carrier pork longissimus. J. Anim. Sci. 75, 1547-1552 |
12 | Jeremiah, L. E., Gibson, L. L., and Agranosa, G. C. (1995) The influence of controlled atmosphere and vacuum packaging upon chilled pork keeping quality. Meat Sci. 40, 79-92 DOI ScienceOn |
13 | Joo. S. T., Kauffman, R. G., Laack van, R. L. J. M., Lee, S. and Kim, B. C. (1999) Variations in rate of water loss as related to different types of post-rigor porcine musculature during storage. J. Food Sci. 64, 865-868 DOI ScienceOn |
14 | Cannon, J. E., Morgan, J. B., Heavner, J., McKeith, F. K., Smith, G. C., and Meeker, D. L. (1995) Pork quality audit: A review of the factors influencing pork quality. J. Muscle Foods 6, 369-402 DOI |
15 | Demeyer, D. I. and Vandekerckhove, P. (1979) Compounds determining pH in dry sausage. Meat Sci. 3, 161 DOI ScienceOn |
16 | Honikel, K. O. (1987) How to measure the water-holding capacity of meat in pigs. Recommendation of standardized methods. In: Evaluation and control of meat quality in pigs. Tarrant, P. V., Eikelenboom, G., and Monin, G. (eds), Dordrecht, The Netherlands: Martinus Nijihof, pp. 129-142 |
17 | Moon, Y. H., Kim, Y. K., Koh, C. W., Hyon, J. S., and Jung, I. C. (2001b) Effect of aging period, cooking time and temperature on the textural and sensory characteristics of boiled pork loin. J. Korean Soc. Food Sci. Nutr. 30, 471-476 |
18 | Bendall, J. R. and Swatland, H. J. (1988) A review of the relationships of pH with physical aspects of pork quality. Meat Sci. 24, 85-126 DOI ScienceOn |
19 | Honikel, K. O., Kim, C. J., Hamm, R., and Roncales, P. (1986) Sarcomere shortening of pre rigor muscles and its influence on drip loss in meat. Meat Sci. 16, 267-282 DOI ScienceOn |
20 | Koohmaraie, M., Whipple, G., Kretchmer, D. H., Crouse, J. D., and Mersmann, H. J. (1991) Postmortem proteolysis in longissimus muscle from beef, lamb and pork carcasses. J. Anim. Sci. 69, 617 |
21 | Choi, Y. I., Cho, H, G., and Kim, I. S. (1998) A study on the physicochemical and storage characteristics of domestic chilled porks. Kor. J. Anim. Sci. 40, 59-68 |
22 | Kauffman, R. G., Eikelenboom, G., van der Wel, P. G., Merkus, G., and Zaar, M. (1986) The use of filter paper to estimate drip loss of porcine musculature. Meat Sci. 18, 191-200 DOI ScienceOn |
23 | Lee, H. S., June, K. S., Kim. S. Y., Ryu, K. S., and Lee, W. C. (1998) Effect of several sericultural products on blood glucose lowering for alloxan-induced hypergly-cemic mice. Korean J. Seric. Sci. 40, 38-42 |
24 | Song, H. I., Moon, K. I., Moon, Y. H., and Jung, I. C. (2000) Quality and storage stability of hamburger during low temperature storage. Korean J. Food Sci. Ani. Resour. 20, 72-78 |
25 | Koohmaraie, M., Seideman, S. C., Schollmeyer, J. E., Dutson, T. R., and Crouse J. D. (1987) Effect of postmortem storage on -dependent proteases, their inhibitor and myofibril fragmentation. Meat Sci. 19, 187 |
26 | Scopes, R. K. (1970) Characterization and studies of sarcoplasmic proteins. In: physiology and biochemistry of muscle as a food. Briskey, E. J., Cassens, R. G., and Trautman, J. C. (eds), Univ. Wisconsin Press Medison, Vol. 2, pp. 471 |
27 | Zhu, L. G. and Brewer, M. S. (1998) Discoloration of fresh pork as related to muscle and display conditions. J. Food Sci. 63, 763-767 DOI ScienceOn |
28 | van Laak, R. L. J. M., Kauffman, R. G., Sybesma, W., Smulder, F. J. M., Eikelenboom, G., and Pinheiro, J. C. (1994) Is colour brightness (L-value) a reliable indicator of water-holding capacity in porcine muscle. Meat Sci. 38, 193-201 DOI ScienceOn |
29 | Folch, J., Lees, M., and Sloane-Stanley, G. H. (1957) A simple method for the isolation and purification of total lipid from animal tissues. J. Biol. Chem. 226, 497 |
30 | Eikelenboom, G., Hoving-Bolink, A. H., van der Wal, P. G., de Vries, A. W., and Vonder, G. (1992) De invloed van de eind-pH op de eetkwaliteit van varkensvlees. IVODLO Rapport B-385. Zeist. The Netherlands |
31 | 齊藤義藏, 小島正秋, 金井恒夫, 加香芳孝 (1971) 食肉加工法 食品加工 5, 恒星社厚生閣. 東京, pp. 72 |
32 | Geesink, G. H. (1993) Postmortem muscle proteolysis and beef tenderness with special reference to the action of the calpain/calpastatin system. Ph. D. Dissertation. Utecht, The Netherlands |
33 | Koohmaraie, M. (1988) The role of endogenous proteases in meat tenderness. Proc. Recip. Meat. Conf. 41, 89 |
34 | Offer, G. and Cousins, T. (1992) The mechanism of drip production: formation of two compartment of extracellular space in muscle post mortem. J. Sci. Food and Agri. 58, 107-116 DOI |
35 | Feldhusen, F. and Kuhne, M. (1992) Effects of ultra rapid chilling and ageing on length of sarcomeres and tenderness of pork. Meat Sci. 32, 161-171 DOI ScienceOn |
36 | Melo, T. S., Blumer, T. N., Swaisgood, M. E., and Monroe, R. J. (1974) Catheptic enzyme activity in aged country-style hams as influenced by precuring treatments. J. Food Sci. 39, 511 |
37 | Kim, C. J., Lee, E. S., Joo, S. T., Kim, B. C., Kang, J. O., Kauffman, R. G., Yoo, I. J., Ko, W. S., and Choi, D. Y. (1996) Chemical, physical and structural characteristics of pork loins from four quality groups. 42nd International Congress Meat Science Technology, Lillehamrner, Norway |
38 | Ouali, A. and Talmant, A. (1990) Calpains and calpastatin distribution in bovine, porcine and ovine skeletal muscles. Meat Sci. 28, 331 DOI ScienceOn |
39 | Hwang, I. H., Park, B. Y., Cho, S. H., Kim, J. H., and Lee, J. M. (2004) Effect of practical variations in fasting, stress and chilling regime on post-slaughter metabolic rate and meat quality of pork loin. Korean J. Anim. Sci. Technol. 46, 97-106 DOI |
40 | Lee, H. S., Kim, S. Y., Lee, Y. K., Lee, W. C, Lee, S. D., Moon, J. Y., and Ryu, K. S. (1999) Effects of silkworm powder, mulberry leaves and mulberry root bark adminstered to rat on gastrointestinal function. Korean J. Seric. Sci. 41, 29-35. |
41 | Park, W. M., Choi, W. H., Yoo, I. J., Kim, W. J., Ji, J. R., and Chung, D. H. (1997) Effects of lactic acid bacteria isolated from fermented foods on the physico-chemicals of fermented sausages during storage. Korean J. Anim. Sci. Tech. 39, 50-58 |
42 | Offer, G. (1991) Modelling of the formation of pale, soft and exudative meat: Effects of chilling regime and rate and extent of glycolysis. Meat Sci. 30, 157-169 DOI ScienceOn |
43 | Greer, G. G., Dilts, B. D., and Jeremiah, L. E. (1993) Bacteriology and case-life of pork after storage in carbon dioxide, J. Food Protection 56, 689-693 |
44 | Holly, R. A., Gariepy, C., Delaquis, P., Doyon, G., and Gagnon, J. (1994) Static controlled () atmosphere packaging retail ready pork. J. Food Sci. 59, 1296 DOI ScienceOn |
45 | Ouali, A. (1990) Meat tenderization: possible causes and mechanisms. A review. J. Muscle Foods 1, 129 DOI |
46 | Sugawara, M., Suzuki, K., Endo, K., Kumemura, M., Takeuchi, M., and Mitsuoka, M. (1990) Effect of the dietary supplementation of com hemicellulose on fecal flora and bacterial enzyme activities in human adults. Agric. Biol. Chem. 54, 1683-1688 DOI |
47 | Sutton, D. (1997) Studies on the Napole gene and pork quality. Ph. D. thesis, Univ. of Illinois, Urbana, IL |
48 | Martin, A. H., Jeremian, L. H., Fredeen, H. T., and L'Hirondelle, P. J. (1987) The influence of pre-and post rigor muscle changes on intrinsic toughness of beef carcasses. Can. J. Anim. Sci. 57, 705 |
49 | 농촌진흥청 (1996) 뽕나무를 이용한 약제화 기술개발. pp. 42-47 |
50 | Bouton, P. E., Carrol, F. D., Fisher, A. L., Harris, P. V., and Shorthose, W. R. (1983) Influence of pH and fiber contraction state up on factors affecting the tenderness of bovine muscle. J. Food Sci. 38, 404 DOI |
51 | SAS. (1999) SAS/STAT Software for PC. Release 6.11, SAS Institute, Cary, NC, USA |