• 한국축산식품학회지
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• 제42권3호
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• pp.398-410
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• 2022

We studied effects of aging methods and temperature on the physical, chemical, and amino acid composition of pork belly from Berkshire and Landrace×Yorkshire×Duroc (LYD) swine. Pork belly samples were assigned randomly to breed groups (Berkshire and LYD), aging temperature groups (0℃ and 9℃), and aging method groups. One samples of vacuum-packaged hanging pork bellies were hung in a refrigerated cooler with 83±2.0% humidity, while the other samples were immersed in a 3.5% salt solution in a vacuum package and subsequently stored in the same cooler for 2 weeks. LYD pork had lower pH and purge loss and higher lightness values than those of Berkshire pork (p<0.05). Moreover, thiobarbituric acid reactive substances and hardness values of LYD pork were lower than those of Berkshire pork after aging (p<0.05). Berkshire pork had a higher level of flavorful amino acids than LYD pork did during aging (p<0.05). Bellies aged at elevated temperatures for two weeks had higher volatile basic nitrogen. However, significantly higher percentages of flavorful and sweet taste amino acids were observed in bellies aged at 9℃ compared to those aged at 0℃ for 2 weeks. Moisture content was higher in immersed samples than hanging samples after two weeks of aging (p<0.05). Hanging pork bellies exhibited higher texture profiles than immersed pork bellies at two weeks (p<0.05). We concluded that breeds, aging temperature, and methods affected most quality attributes of pork belly.

• 한국식품영양과학회지
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• 제33권4호
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• pp.679-686
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• 2004

In order to find the relationships of nutrient intakes and food consumptions to calorie intake for young and middle-aged men, a study was peformed using the data of Korean National HealthㆍNutrition Survey in 1998. Data from 659 young men (20 to 29 years) and 1,697 middle-aged men (30 to 49 years) were analysed for percent of recommended daily allowance (%RDA), index of nutritional quality (INQ) and nutrient adequacy ratio (NAR) in order to evaluate one's Quality and quantity. We found that energy and nutrient intakes were not significantly different between young and middle-aged groups. Their calorie and nutrient intakes were below their RDA. The most insufficiently consumed nutrient (less than 75% of RDA) was calcium followed by thiamin vitamin A, and calorie. The lacks of calorie, protein, iron, vitamin C, and niacin were more widely-spread in the twenties than the middle-aged. The mean nutrient adequacy ratio of the middle-aged was better than that of the young, even though some INQ were worse. Only for the subjects consumed sufficient energy, there were positive relations between grains, meats or alcoholic drinks to calorie level in middle-aged men but there were positive relations between broiled fish/shell or fats/oils to calorie level in young men. It seemed that both middle-aged men eating alcoholic drinks, broiled meat, and grains and young men eating cake/cookies, rice cake/potato cake, grains, and sugars could consume enough calorie with nutritional imbalance.

• Journal of Nutrition and Health
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• 제54권3호
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• pp.247-261
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• 2021

본 연구는 제6기 2015년도 국민건강영양조사 자료를 활용하여 만 19-64세 한국 성인의 주요 식사 패턴을 도출한 후, 식사 패턴과 인슐린 저항성 간의 상관성을 분석하기 위해 수행되었다. 그 결과는 다음과 같다. 대상자의 식사 패턴을 요인분석 방법으로 분석한 결과, 'Healthy Korean meal pattern', 'Western meal pattern', 'White rice, alcohol, meat pattern'으로 나타났다. 'Healthy Korean meal pattern' 점수가 높을수록 연령이 높게 나타났으며, 식사 패턴에 따른 영양소 섭취량 분석 결과, 'Healthy Korean meal pattern' 섭취 점수가 높을수록 총 에너지, 탄수화물, 단백질, 비타민 A, 비타민 C, 칼슘, 인, 철, 칼륨, 식이섬유의 섭취가 유의하게 증가하였으며 'Western meal pattern' 섭취 점수가 높을수록 총 에너지, 단백질, 지방, 콜레스테롤의 섭취가 유의하게 증가하였고, 'White rice, alcohol, meat pattern' 점수가 높을수록 총 에너지와 나트륨의 섭취는 유의하게 증가하였고, 탄수화물, 비타민 C, 칼슘, 인, 칼륨, 식이섬유의 섭취는 유의하게 감소하였다. 식사 패턴에 따른 인슐린 저항성의 위험도를 분석한 결과 'Healthy Korean meal pattern'과 'Western meal pattern'은 인슐린 저항성과 유의한 연관성을 보이지 않았고, 'White rice, alcohol, meat pattern'은 인슐린 저항성의 위험도와 양의 연관성을 보였다. 이상의 결과로부터 'White rice, alcohol, meat pattern'의 식사를 많이 할수록 인슐린 저항성의 위험도가 높아지는 것을 알 수 있었다. 본 연구는 단면연구라는 제한점이 있으므로 향후 식사 패턴과 인슐린 저항성의 상관성을 확인할 수 있는 전향적 코호트 등의 연구가 필요하다.

• Asian-Australasian Journal of Animal Sciences
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• 제23권12호
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• pp.1645-1656
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• 2010

This study was conducted to investigate the effects of strain on broiler performance, and age at slaughter and postchilling (PC) aging time on meat quality traits. A total of 500 one-day-old chicks (250 Hubbard classic and 250 Lohman) were reared under commercial conditions. Half of the broiler birds from each strain were slaughtered at 32 days and the other half at 42 days old. At each processing day, 168 carcasses were randomly selected (84 Hubbard and 84 Lohman) and divided into groups of 28 carcasses within each strain, and aged for 0, 4 and 24 h after chilling. Average weekly body weight was comparable between strains. Feed conversion ratio was higher (p<0.05) for the Hubbard strain during the second and third week of age. Initial carcass pH was significantly (p<0.05) affected by age where younger birds (32-d-old) had lower pH values than older (41-d-old) birds. Breast temperature was higher (p<0.001) for Lohman than Hubbard at 0, 2 and 4 h of PC. Younger birds had a lower breast temperature (p<0.001) at all measured times of PC. Thaw loss, cook loss and water holding capacity were not significantly affected by strain, age or aging time. Lohman strain had more tender meat (p<0.05) than Hubbard strain, and tenderness was improved with the increase of broiler age and aging time. Meats from Hubbard were lighter and less red than those from Lohman strain where younger birds had darker color. In conclusion, strain, age at slaughter and PC aging duration are critical to breast meat quality characteristics, and 4 h of aging are required before deboning in order to obtain more tender fillets.

• 한국식품과학회지
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• 제21권4호
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• pp.549-555
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• 1989

저급육인 한우숫소의 앞다리고기를 도살직후 $16{\pm}2^{\circ}C$에서 고온숙성하여 연도개선 효과를 검토하였다. 또한 24시간 고온숙성한 후, 재구성육을 조제하여 결착성 개선방법을 모색하였다. 시료의 처리는 소금(0, 0.5, 1.0%), pyrophosphate(0, 0.3, 0.5%)와 이들의 혼용효과를 검토하였고, 소금(0.5%)과 pyrophosphate(0.3%)를 혼용한 원료에 succinic anhydride(0, 0.1, 0.2, 0.3%)를 첨가하여 석시닐산의 첨가효과를 검토하였다. 얻어진 결과는 다음과 같다. 1. 고온숙성은 저온숙성에 비하여 전단력이 낮았고, 근원섬유소편화지수가 높았으며, 연도개선의 효과가 뛰어났다. 전자현미경에 의한 형태학적 변화의 결과도 이들 결과 일치하였다. 2. 재구성육의 파단응력은 소금과 인산염의 첨가수준이 증가할수록 높아졌고, 소금과 인산염을 혼용할 경우, 현저히 증가하였다. 3. 조리수율은 소금과 인산염의 첨가수준이 증가할수록 낮아졌고, 소금과 인산염을 혼용할 경우, 현저하게 감소하였다. 4. TBA가는 소금 첨가수준에 비례하여 증가하였으며, 인산염 및 인산염과 소금혼용의 경우는 약간 증가하는 경향이었다. 5. 석신산은 재구성육의 결착력과 품질개선에 전혀 도움이 되지 않았다.

• 대한지역사회영양학회지
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• 제2권3호
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• pp.327-337
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• 1997

The purpose of this study was to investigate the differences in anthropometric, hematologic, and lipidologic data between normocholesterolemia and hypercholesterolemia and influencing factors in hypercholesterolemia in middle-aged men in Kwang-ju. 179 middle-aged men were involved. Anthropometric data(body weight, height, body circumferences and skinfold thickness) and hematologic data(blood pressure, fasting blood glucose, albumin and hemoglobin) were measured. Bleed lipid profile(total cholesterol, tr- iglyceride, phospholipid, HDI-cholesterol, LDL-cholesterol and VLDL-cholesterol) were analyzed. To determined using questionnaire. The subjects were classified as hypercholesterolemic based on The Guideline for Korean Hyperlipidemia. body mass index, systolic blood pressure, waist and hip circumference, and triceps, subcostal, abdomen, subscapular and suprailliac skinfold thicknesses of the hypercholesterolemic group were significantly higher than in the normocholesterolemic group. The concentrat- ion of cholesterol, triglyceride, phospholipod. HDL-cholesterol, LDL-cholesterol and VLDL -cholesterol of the hypercholesterolemic group were significantly higher than normocholesterolemic group. The concentration of cholesterol has a significantly positive correlation with body mass index, diastolic blood pressure, waist circumference, waist/thigh ratio and skinfold thickness(triceps, subcostal, abdomen, and supraillic skin- fold thickness). The general tendency of socioeconomec status, frequencyu of meat intake, smoking amounts and duration and duration and drinking frequencies and amount were higher in the hypercholesteolemic group but not significant. In conclusion, hypercholesterolemia in middle-aged men was closely correlated with upper body fat obesity and most of them had an accompanied high triglyceride level tendency.

• 한국식품영양과학회지
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• 제30권3호
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• pp.471-476
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• 2001

The effects of aging time (1,4 and 7 day), endpoint cooking temperature (70, 75 and 8$0^{\circ}C$) and cooking time (15, 30 and 45 sec) on the textural and sensory characteristics of pork loin were evaluated. As an aging period became longer, the pH, L＊ and b＊ value of raw meat became higher. As an aging period became longer, the cooking loss, hardness, chewiness and shear force value (SFV) of cooked meat became lower, and their tenderness and juiciness became better. However, no difference was observed in the aroma, and the one aged for 4 day among the cooked meat showed the best palatability. Increasing endpoint cooking temperature from 70 to 8$0^{\circ}C$ increased SFV and hardness and decreased chewiness, sensory tenderness and juiciness. Also, the pork cut with a thickness of 1.5 cm showed the best palatability when its internal temperature was 75$^{\circ}C$. And the pork cut with a thickness of 0.8 mm showed the best palatability when its cooking time was 30 sec.

• Asian-Australasian Journal of Animal Sciences
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• 제26권2호
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• pp.295-302
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• 2013

The aim of the study was to compare chemical composition and quality attributes of meat between male long fat tailed sheep (n = 17) and Small East African goats (n = 17) existing in Tanzania. Animals of 1.5 to 2 yrs in age and live body weight of $22.59{\pm}0.50$ kg were purchased from livestock auction markets. Animals were fasted for 18 h and slaughtered according to standard halal procedure. Left carcasses were dissected into muscles, fat and bone and the muscle and fat were mixed together and chemically analysed. Meat quality attributes were measured based on Muscle longissimus thoracis et lumborum excised from right sides of carcasses. Goat carcasses had significant higher (p = 0.0302) moisture content (70.65% vs 66.96%) and lower (p = 0.0027) ether extract (2.49% vs 5.82%) than sheep but there was no significant species differences in protein and ash content. Sheep had lower (p = 0.0157) ultimate pH (5.74 vs 5.88) and higher (p = 0.0307) temperature ($3.77^{\circ}C$ vs $3.15^{\circ}C$) than goat carcasses. Sheep meat had lower (p = 0.0021) shear force values (29.83 N vs 34.07 N) than goat. Within species, at day 9 of ageing, meat tenderness improved (p = 0.0001) by 44.63% and 34.18% for sheep and goat. Pooled data showed that at d 9 of ageing, meat tenderness improved (p = 0.0001) by 39.25% (from 39.54 N to 24.02 N) compared to tenderness of meat which was not aged at day one of slaughter. The present study demonstrated the differences in chemical composition and quality attributes of meat existing between sheep and goats originated from East Africa.

• 생명과학회지
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• 제21권1호
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• pp.74-80
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• 2011

본 연구는 적포도주의 첨가가 양념돈육의 품질특성 및 유리아미노산 함량에 미치는 영향을 검토하였다. 양념돈육은 물을 25% 첨가한 것(대조구, T0), 물 20%와 적포도주 5%를 첨가한 것(T1), 물 15%와 적포도주 10%를 첨가한 것(T2), 그리고 물 10%와 적포도주 15%를 첨가한 것(T3) 등 네 종류의 양념돈육을 제조하고, 일반성분, 표면색깔, 기계적 조직감, pH, VBN함량, TBARS값, 지방산 조성 및 유리아미노산 함량을 분석하였다. 수분, 조단백질, 조지방 및 조회분은 시료들 사이에 유의한 차이가 없었다. L* 및 b* 값은 T2 및 T3가 T0 및 T1보다 유의하게 높았으며(p<0.05), a* 값은 시료들 사이에 유의한 차이가 없었다. 기계적 조직감, pH, VBN함량, 포화지방산 및 불포화지방산은 시료들 사이에 유의한 차이가 없었으나 TBARS값은 적포도주를 첨가하지 않은 T0가 가장 높았다(p<0.05). 유리아미노산 함량은 적포도주를 10% 및 15% 첨가한 T2 및 T3가 T0보다 유의하게 높았다(p<0.05).

• 한국축산식품학회지
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• 제39권1호
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• pp.54-64
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• 2019

Wet and dry aging methods were applied to improve the quality of three different beef cuts (butt, rump, and sirloin) from Hanwoo cows (quality grade 2, approximately 50-mon-old). After 28 d of wet aging (vacuum packaged; temperature, $2{\pm}1^{\circ}C$) and dry aging (air velocity, 2-7 m/s; temperature, $1{\pm}1^{\circ}C$; humidity, $85{\pm}10%$), proximate composition, cooking loss, water holding capacity, shear force, color, nucleotides content, and sensory properties were compared with a non-aged control (2 d postmortem). Both wet and dry aging significantly increased the water holding capacity of the butt cuts. Dry aging in all beef cuts induced lower cooking loss than that in wet-aged cuts. Shear force of all beef cuts was decreased after both wet and dry aging and CIE $L^*$, $a^*$, and $b^*$ color values in butt and sirloin cuts were higher in both wet and dry aging (p<0.05) groups than those in the non-aged control. Regardless of the aging method used, inosine-5'-monophosphate content among beef cuts was the same. The sensory panel scored significantly higher values in tenderness, flavor, and overall acceptability for dry-aged beef regardless of the beef cuts tested compared to non- and wet-aged cuts. In addition, dry-aged beef resulted in similar overall acceptability among the different beef cuts, whereas that in wet-aged meat was significantly different by different beef cuts. In conclusion, both wet and dry aging improved the quality of different beef cuts; however, dry aging was more suitable for improving the quality of less preferred beef cuts.