• Food Science of Animal Resources
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• v.37 no.5
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• pp.726-734
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• 2017

This study investigated the meat quality and storage characteristics of pork loin marinated in grape pomace powder during different storage periods. The experimental design included six treatments : pork loin containing only 100% water (Control, C); pork loin containing a combination of 20% grape pomace and 80% water (T1); pork loin containing a combination of 40% grape pomace and 60% water (T2); pork loin containing a combination of 0.5% grape pomace powder and 95.5% water (T3); pork loin containing a combination of 1.0% grape pomace powder and 99.0% water (T4); and pork loin containing a combination of 2.0% grape pomace powder and 98.0% water (T5). The pork loins aged by grape pomace and grape pomace powder showed decreased crude protein, crude fat, crude ash, pH, redness, and yellowness values; however, their moisture, lightness, and shear force increased significantly. During cold storage, marination with grape pomace and grape pomace powder reduced the 2-thiobarbituric acid value, volatile basic nitrogen value, and total microbial count in pork loin. Thus, marination with grape pomace and grape pomace powder improved the meat quality and storage characteristics, and could be used to improve storage stability of pork loin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.70-74
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• 2001

The effects of aging time (1, 8 and 15 days) and endpoints cooking temperature (70, 75 and $80^{\circ}C$) on the physicochemical and sensory characteristics of pork neck were evaluated. Pork neck was obtained from the carcass (live weight, 105~110 kg ; grade B) chilled for 24 hours after slaughter. As a aging period became longer, the pH, L value and drip loss became higher while its a value and shear force value (SFV) of raw meat became lower. As a aging period became longer, the cooking loss, hardness, chewiness, SFV became lower, and its tenderness, juiciness and taste became better. However, no difference was observed in the aroma, and the one aged for 8 days in the cooked meat showed the best palatability. Increasing endpoint cooking temperature from 70 to $80^{\circ}C$ increased hardness, SFV and taste, and decreased chewiness, sensory tenderness and juiceness (p<0.05). However, it had no effect on the cohesiveness. Also, the one for which the endpoint cooking temperature became $75^{\circ}C$ in the cooked meat showed the best springiness, aroma and palatability.

• Journal of Food Hygiene and Safety
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• v.35 no.2
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• pp.170-176
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• 2020

We investigated the pH, volatile basic nitrogen (VBN), microbial changes and dominant microbes in raw beef, wet-aging beef, and dry-aging beef after the meat had been stored in a refrigerator. The count of mesophilic bacteria was 3.3-3.9 log CFU/g in raw beef and dry-aging beef, and 5.4 log CFU/g in wet-aging meat. After 18 days of refrigeration, the mesophilic bacterial count in raw and aging beef increased to 6.1-6.4 log CFU/g. In wet-aging beef, the number of lactic acid bacteria increased from 4.5 log CFU/g to 6.0 log CFU/g at refrigeration temperature. However, lactic acid bacteria were not detected in dry aging beef. Major foodborne pathogens such as Salmonella spp, Listeria monocytogenes, and Escherichia coli (EHEC) were not detected. Based on the legal standard for mesophilic bacteria count, the estimated shelf-life of aged beef was less than 12 days and the average VBN was 15 mg%. The dominant microorganisms varied between the different types of meat. In raw meat, Staphylococcus saprophyticus was the dominant microorganism, and as the VBN increased, Carnobacterium divergens dominated. In wet-aging beef, Carnobacterium divergens dominated during the initial days of refrigeration after which the number of Lactobacillus sakei increased. Dermacoccus nishinomiyaensis was initially the dominant microbe in dry-aging beef, after which Pseudomonas fragi dominated. In addition to the role of specific bacteria in the early stage of decay, it is thought that microorganisms can be utilized for safe distribution and storage of matured meats by conducting research on changes in rot, fragrance analysis, and changes of ingredients in matured meats.

• Journal of Animal Science and Technology
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• v.48 no.2
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• pp.287-292
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• 2006

The purpose of this study was to assess the influence of ageing time on the meat quality and sensory characteristics of longissimus muscle in Jeju horses. Twenty four horses were slaughtered after 16hr fasting. Longissimus muscle was separated from the left half of the carcass after 24hr chilling. The muscle was sliced into 3cm-thick steaks for analysis. Steaks were vacuum packaged and aged at around 4℃ for 1, 3, 7, 12, 18 and 25 days respectively. Longissimus muscle pH was not influenced by ageing (P>0.05). But shear force values of the muscle decreased during ageing time (P<0.05). Water holding capacity, color characteristics, cooking loss and purge loss considerably increased as the ageing time increased (P<0.05). Also ageing had a very important effect on flavor, juiciness, tenderness and palatability characteristics (P<0.05) evaluated by the panel. Flavor and palatability were the most acceptable when the ageing time was 7 days, whereas, juiciness was 12 days. These results suggest that ageing improves the quality of horsemeat by increasing the meat tenderness, water holding capacity and sensory characteristics. Therefore Jeju horse meat need 7-12 days ageing period to obtain an optimum acceptance.

• Journal of Nutrition and Health
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• v.47 no.1
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• pp.67-76
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• 2014

Purpose: This study was conducted in order to analyze the dietary habits and food intake status according to the prevalence of depression in adults. Methods: A total of 496 subjects, 224 men and 272 women aged 50 to 100 years were recruited from more than 13 cities in Korea. The questionnaires consisted of general characteristics, dietary life status, food intakes, the mean mini dietary assessment and satisfaction with food-related life questionnaire of the subjects to ask according to the degree of depression. Depression status was evaluated according to the Korean form of the Geriatric Depression Scale (K-GDS). Results: All subjects were divided into depression or normal groups; the prevalence of depression was 13.8% (male) and 23.9% (female). People aged 65 or older were more likely to have higher prevalence of depression and to be bereaved. People in the depression group had poor appetite, almost never dined-out, and ate alone. The food intake of miscellaneous cereals, beans, tofu, chicken/duck meat, cabbage, carrot/amber, fungi, apple, pear, strawberry, grapes, and banana was significantly higher in the normal group compared with the depression group. In particular, significantly higher intake of vegetables and fruits was observed in the normal group. In addition, subjects in the depression group ate more fatty meat and were more dissatisfied with food-related life than those in the normal group. Conclusion: The results of this study imply that the prevalence of depression may affect the dietary habits, food intake, and dietary behaviors in the older adult population.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.442-448
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• 2005

This study was carried out to evaluate the quality characteristics of the vacuum packed pre-aged venison with seasoning during chilled storage. The ham of deer were cut to cube and two seasonings such as red pepper sauce (T1) or soy sauce (T2) were seasoned by the proportions or meat to seasonings (1:1), respectively. The seasoned venison was aging by fill into plastic box at $0\pm1^{\circ}C$ for 10 days. And then, the aged meat from each pack was vacuum-packaged and stored at $0\pm1^{\circ}C$ for up to 28 days. pH were significantly decreased with storage periods in all treatments (p<0.05). Salinity $(\%)$ were no significant differences in T1 during the whole storage, but T2 had significantly high content $(1.33\%)$ at the storage days of 28 (p<0.05). Saccarinity $(\%)$ of T1 were significantly higher than that of T2 during the whole storage periods (p<0.05). As storage time extended the value of $L^*$ and $b^*$ in T1 were increased and those values decreased in T2. $a^*$ and shear force $(g/cm^2)$ or T1 and T2 were increased as the storage period passed In the result of sensory evaluation. all treatment had relatively high score $(T1\;6.75\~T2\;7.00)$ in overall acceptability during the storage period of 28 days. In conclusion, this study suggest that vacuum packed pre-aged venison with seasoning may be useful for new deer meat menu.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.1
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• pp.157-165
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• 2020

Objective: The objective of this study was to compare the quality of dry-aged beef from cull Hanwoo cows slaughtered at 60 or 80 months old. Methods: A total of eight cull Hanwoo carcasses with a quality grade of 3 (low-grade) were selected and divided into two age groups: 63.5±2.5 months old (n = 4) and 87.8±4.5 months old (n = 4). Whole longissimus thoracis et lumborum from the 11th rib to the last lumbar vertebrae, including the back fat, was removed from the carcass at 24 h postmortem and aged for 50 days in darkness at a temperature of 2℃±1℃, a relative humidity of 85% and an air flow of 2 m/s. The sampling was performed aseptically after 0, 20, 24, 40, and 50 days of aging. Results: Regardless of the aging period, aging increased the lightness (p<0.05), redness (p<0.05) and yellowness (p<0.05) at initial blooming (90 min after slicing) and the overall acceptance (p<0.05). No further tenderization effect was found after 20 days of aging, but aging for 50 days significantly increased the lipid oxidation (p<0.05). The generation of aroma volatiles in the roast steak from aged samples was higher (p<0.05) than that of non-aged samples. No significant effect of age at slaughter was found on the color, pH, water-holding capacity, cooking loss, shear force value, bacterial counts, volatile basic nitrogen, consumer acceptance, lipid oxidation, fatty acid composition or aroma volatiles. Conclusion: The quality of dry-aged beef obtained from cull Hanwoo cows slaughtered at either 60 or 80 months old with similar quality grade was comparable and extending dry aging for more than 40 days is not recommended considering the costs and further lipid oxidation.

• Journal of Nutrition and Health
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• v.29 no.7
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• pp.806-820
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• 1996

The relationship between exercise and hone mineral density (BMD) was investigated in 153 healthy women. The BMD of lumbar spine, femur(neck, ward's triangle, trochanter) and total body was determined by dual energy X-ray absorptiometry in a group subjects(65) aged 19-59 years who had been exercising(swimming or aerobic dancing) regularly for at least 2 years as well as in a similar group of nonexercising control subjects(88). Weight, height, total lean body mass(=weight-total fat body mass-bone mineral content), animal and meat Ca, Ca index, energy expenditure, BMD, PYD/Cr were significantly higher in the exercisers than the controls. There were significantly negative correlations between age, ALP and osteocalcin and BMD, but significantly positive correlations between weight, BMI, total fat body mass and total lean body mass and BMD. Stepwise multiple regression analysis revealed that total lean body mass may be a better independent predictor to BMD than total fat body mass. The nutrient intakes were more closely related to BMD in the exercisers than the controls, but energy expenditure was more closely related to BMD in the controls than the exercisers Stepwise multiple regression analysis revealed that BMD was closely related to menopause, osteocalcin, age, weight in both groups but energy intake in the exercisers alone, energy expenditure in control alone. In premenopausal women, the exercisers had significantly greater BMD than the controls. But, in postmenopausal women, no significant difference between two groups was detected. When compared to BMD of the subjects with same age range to minimize the effect of age, aerobic dancing appears to be capable of exerting a positive effect on BMD in a group of subjects aged 19-44. However, no relationship of the swimming to BMD could be identified in a group of subjects aged 37-59. The results of this study suggest that the usefulness of exercisng appears to be significantly greater in preemenopausal women than postmenoparusal women and weight bearing activity, aerobic dancing is associated with increasing BMD at the weight bearing sites and could be beneficial in the prevention of bone loss. But the usefulness of swimming on bone should be further investgated.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.11
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• pp.1639-1645
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• 2016

We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at $4^{\circ}C$ for 14 d. One half was marinated for 0, 7, or 14 d, while the second half was used as a control. Marinade absorption, cooking loss, cooking yield, texture profile, pH, color, protein solubility, and thiobarbituric acid reactive substances (TBARS) values were evaluated, and protein sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was performed. Marinade absorption and pH did not vary significantly after 14 d of aging. Marination increased the pH, color ($a^*$ and $b^*$) values, and cooking yield and reduced cooking loss. TBARS values significantly increased with aging time, but were significantly reduced by marination. Myofibril and total protein solubility increased with aging and marination, while SDS-PAGE showed protein degradation. Hence, aging and marination can be used simultaneously to improve physicochemical quality and cooking yield of vacuum-aged duck breast.

• Korean Journal of Health Education and Promotion
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• v.23 no.1
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• pp.23-43
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• 2006

Objectives: To investigate the drinking behavior and related factors of community residents in G city. Methods: Examination was executed with questionnaire to 1973 adults. Data were collected from October 1, 2005 to November 16, 2005. Drinking behavior involves rate of drinking, frequency of drinking, age of starting drinking, drinking amount, rate of attempts to drink moderately and reasons for reducing drinking. Related factors involves the general characteristics, the habits of health behaviors. This was analyzed with frequency, percentage, mean, standard deviation, x2-test, t-test, ANOVA and logistic regression. Results: The drinking rate of the respondents was 67.4%, that rate of male was 83.1%, while that rate of female was 52.5%. The drinking rate was higher in groups of younger aged and highly educated people than that rate of the other groups. The highest level of drinking frequency was ones or twice a week. The drinking frequency of those who drank more than three times weekly was higher in the groups of male, old aged, married people, low educated people, rural residents, farmers or fisherman or laborers and those who unemployed or who did not exercise frequently and control their body weight. These individuals also preferred salty food and meat and fish, dined out frequently, did not visit dental clinic regularly, and tend to be smokers. The mean of the age of starting drinking was 21.17 year-old, that of males was 19.94 year-old, that of females was 22.82 year-old. The mean of the age of starting drinking was lower in groups of male, young aged, unmarried, college educated, rural residents, clerks, high monthly income, healthy and no illness, and smokers than that of the other group. The average of the drinking amount was 5.77 pack, that of males was 7.41 pack, and that of females was 3.31 pack. The drinking amount is much more in groups of males, fifties, unmarried, college educated, rural residents, self-employed, healthy people, and smoker than the other. 33.4% of the respondents attempted to drink moderately. According to the reasons of trying to drink moderately, the rate of prevention illness was highest. Conclusions: The variables of influencing drinking were sex, marital status, education, smoking, monthly income, health status, and stress.