• Korean Journal of Veterinary Research
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• v.31 no.1
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• pp.109-121
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• 1991

This study was carried out to investigate the morbidity of fatty liver in cattle at the abattoir and on the farm, and to cytodiagnose fatty liver in cattle by fine needle aspiration biopsy. Incidence rates of fatty liver in cattle, detected macroscopically or based on hepatic lipid content by buoyancy, were 0.30% in Korean native cows, 4.70% in dairy cows, and 0.15% in dairy bull. Fatty liver was enlarged, swollen with round edges, light weight, and pale to yellow-orange color, but its color was not always correlated to the severity of fatty liver. The findings of fat infiltration of the hepatic lobule were large droplets around central vein, fine droplets in the periphery, and fat infiltration in the perivascular region execpt for most of normal liver and severe fatty liver. The sensitivty, specificity, and accuracy of cytological finding compared with hepatic lipid content by buoyancy were 94.4%, 95.2%, and 94.9% in normal cases, 64.3%, 100%, and 87.2% in mild cases, 100%, 83.3%, and 87.2% in moderate cases, and 100%, 100%, and 100% in sesvere cases, respectively. Cytological findings were well correlated with histological findings. Complications of fine needle aspiration biopsy were not recognized clinically. Consequently, the cytodiagnosis by fine needle aspiration biopsy is simple, rapid, safe, and economical method compared with histological techniques in the diagnosis of fatty liver in cattle.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.490-496
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• 2001

The purpose of this study was to investigate the effects of ingredients(spices and medicinal plants) on the physicochemical properties of Pyunyuk a Korean style-cooked pork. Pyunyuk samples were prepared by the following 5 cooking conditions: Control(pork, water), A(pork, water, soy sauce), B(pork, water, soy sauce, onion, ginger), C(pork, water, soy sauce, onion, ginger, licorice, cinnamon) and D(pork, water, soy sauce, onion, ginger, licorice, cinnamon, clove and chestunt inner skin(CIS). The contents of ash, crude protein in loin and shank Pyunyuk were not significantly different among Pyunyuk samples, but crude fat content of C, D were significantly lower than control, A and B(p＜0.05). In Hunter’s color values of Pyunyuk, the lightness(L) was decreased by the addition of multiple ingredients, whereas the redness was increased. In mechanical characteristics, the hardness of control was the highest among the samples(p ＜0.05). In sensory evaluation, sample D obtained the highest score in flavor, taste, hardness, cohesiveness, springiness, gumminess and overall acceptability(p<0.05), and it was most preferred by the panels. There were higher negative-correlations between mechanical hardness and sensory characteristics of flavor, taste, cohesiveness, gumminess, brittleness and overall acceptability. From these results, it could be concluded that Pyunyuk ingredients(herbs and medicinal plants) reduce the content of crude fat, increase the tenderness and improve the flavor and taste of pork during cooking.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.741-748
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• 2015

This study evaluated the effects of adding blood levels to phycochemical properties, textural properties, and sensory characteristics of blood sausage. 4 treatment groups of blood sausage were produced, T1 (pork ham : pork blood = 60:15), T2 (55:20), T3 (50:25), and T4 (45:30). T1 had the highest moisture content, most cohesiveness, and gumminess, CIE L-value, CIE a-value, and CIE b-value of raw and cooked blood sausages. Protein content, fat content, ash content, and VBN values were not significantly different among the treatments. T4 was treated with the most added pork blood, and had the highest pH of raw and cooked blood sausages, cooking loss, and TBA values. T2's sausage was the hardest, but had more springiness, cohesiveness, gumminess, and chewiness than T4. The best scores were from T4 and had the most overall acceptability. The results of this study show that blood sausages containing 20% pork blood had higher improved quality characteristics in blood sausages.

• Food Science of Animal Resources
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• v.24 no.3
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• pp.246-252
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• 2004

The objective of this study was to determine the changes of physico-chemical characteristics in crossbred pigs (Korean native breed ${\times}$ Landrace breed) by carcass grade. Research was conducted on 250 pigs divided into 5 carcass grade groups. Cooking loss have significantly (p<0.05) higher in higher carcass grade. However, water content, crude fat, pH and shear force have no difference. In meat color, a＊ was significantly (p<0.05) higher in C and D grade, whereas A grade was lower than those of others. L＊ and b＊ did not different among the carcass grades. In fat color, A and E grade were significantly (p<0.05) higher in b＊ and, C was lower than those of others. Adhesiveness and Gumminess of cooked meat were significantly (p<0.05) higher when carcass grade was higher. However hardness, cohesiveness, springiness and brittleness were not different among the carcass grades. Palmitic acid was significantly (p<0.05) higher in higher carcass grades and, saturated fatty acid/unsaturated fatty acid ratio was lower, whereas other fatty acids compositions had no difference among the carcass grades.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.331-336
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• 2006

High purity ${\gamma}$-oryzanol was obtained from rice bran and added at 0.05%, 0.10% or 0.20% (w/w) to pork sausages. Sausages containing ${\gamma}$-oryzanol showed higher CIE $L^*\;and\;a^*$ color values than the control (p<0.05). Sausages containing ${\gamma}$-oryzanol had significantly lower hardness and chewiness in textural properties than the control (p<0.05) when determined by Instron testing machine. However, there were no differences in cohesiveness and springiness between the control and the sausages containing ${\gamma}$-oryzanol. Sausages containing >0.05% of ${\gamma}$-oryzanol had significantly lower thiobarbituric acid reactive substances (TBARS) values than the control since 12 days of storage when sausages were aerobically stored at $4^{\circ}C$ for 18 days (p<0.05). Thus, ${\gamma}$-oryzanol may have a potential application for the sausage products to inhibit lipid oxidation when used at >0.05%.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1078-1083
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• 1996

During the pearling process of hull-less barley, protein, lipid, ash and insoluble dietary fiber (IDF) contents decreased, while soluble dietary fiber (SDF) and ${\beta}-glucan$ contents slightly increased. Depending on milling methods and types of grinding mills used, there were differences in particle size distribution of barley flour. Flour particle size was smaller in the following order of Fitz mill, Ball mill, Pin mill, Cyclotec sample mill and Jet mill. Color (brightness) was closely related to the particle size of barley flour. Damaged starch (%) in pearled barley flour was the highest in Jet mill among different mills. Flours prepared with Cyclone mill and Pin mill had a reasonable amount of damaged starch. Flour produced by Fitz mill showed the lowest amount of damaged starch. Scanning electron microscopy (SEM) of the flour samples demonstrated different sizes and shapes of particles consisting of starch granules and cell wall materials. Damaged starch tended to increase water absorption index (WAI), water solubility index (WSI), and water retention capacity (WRC). Pasting viscosity determined by amylograph was relatively high in Pin-milled and Cyclone-milled flours. Viscosity was the lowest in coarsely ground flour by Fits mill.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.928-932
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• 2005

Effects of sangwhang mushroom (Phellinus linteus) extract on quality and functionality of ramyon (deep-fried noodle) were investigated by adding 17.5(v/w; II) and 35%(v/w; III) sangwhang mushroom extracts. Although little differences were generally observed in chemical compositions of ramyon samples II, III, and control, potassium contents of samples II and III were lower than control. Content of $(1{\rightarrow}3),\;(1{\rightarrow}4)\;and\;(1{\rightarrow}6)-{\beta}-D-glucan$, major functional component of sangwhang mushroom, increased in proportion to amount of extract added, 2.04 and $3.69{\mu}g/g$ in samples II and III, respectively, much higher than $0,09{\mu}g/g$ of control. Lightness (L) decreased, whereas redness (a) and yellowness (b) increased with increasing amount of extract added. Ramyons containing extract showed higher preference than control in texture analysis (hardness and tension) and sensory evaluation (taste and texture).

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.228-232
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• 2007

The purpose of the study was to investigate the quality characteristics of Jeju island's indigenous pork fed with citrus byproducts. Samples were the Jeju island's indigenous pork loin without citrus byproduct (JNP-0) and the Jeju island's indigenous pork loin fed with 8% and 15% citrus byproducts during growing and fattening periods (JNP-1). The pH, VBN content, bacterial counts, L* value, frozen loss, thawing loss, water boiling loss, hardness, springiness, cohesiveness, chewiness, and shear force value were not significantly different between JNP-0 and JNP-1 (p<0.05). The TBARS, a* value, b* value, water holding capacity, and pan boiling loss of JNP-0 were significantly higher than those of JNP-1 (p<0.05), but the gumminess of JNP-1 was significantly higher than that of JNP-0 (p<0.05). For sensory characteristics, taste, flavor, juiciness, and palatability were not significantly different between JNP-0 and JNP-1, but tenderness of JNP-1 was sig-nificantly higher than that of JNP-0 (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.230-235
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• 1983

Physicochemical properties of instant rice prepared by hot-air drying, alcohol dehydration and freeze-hot air drying were studied. Freeze-hot air drying rice showed the fastest rehydration rate as well as the most desirable textural characteristics. Sensory evaluation suggested that the freeze-hot air drying rice also had more desirable taste, flavor and texture. However, color was more desirable in alcohol dehydrated rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1058-1063
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• 2015

The feasibility of incorporating black sesame powder (BSP) as a value-added food ingredient into bakery products was investigated using a cookie model system. BSP was incorporated into cookies at different content: 0%, 2%, 4%, 6%, and 8% (w/w) based on the total weight of wheat flour. The spread ratio and loss rate of cookies increased significantly with increasing levels of BSP (P<0.05). All color characteristics, including lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$), decreased with a higher amount of BSP. Use of BSP significantly reduced the hardness of cookies (P<0.05), but no significant differences were found between the control and 2%, 4%, and 6% samples (P>0.05). 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities increased significantly (P<0.05). The consumer acceptance test indicated that addition of BSP up to 4% had a favorable effect on consumer preferences. Overall, cookies containing 4% BSP will add the advantage of the functional properties of BSP maintaining the consumer acceptability.