• 한국축산식품학회지
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• 제26권3호
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• pp.322-330
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• 2006

Sixteen semimembranous muscles were removed from sixteen left pig carcasses. They were cut into $7{\times}10{\times}2cm$ pieces and mixed randomly. Samples were assigned to four treatments: (T1) soy-based sauce; (T2) Kimchi-based sauce; (T3) pickled shrimp-based sauce; and (T4) onion-based sauce. Each sample was aged in a plastic box at $1^{\circ}C$ for 10 days, then vacuum packed and held at $1^{\circ}C$ for 28 days. The lightness and redness values of the aged pork were, in most cases, significantly increased on the surface and in the interior (p<0.05) by day 28 for all treatments, relative to day 1. The thiobarbituric acid reactive substances (TBARS) value significantly (p<0.05) increased for T1 and T4 from day 1 until day 14, but decreased after 14 days of storage (p<0.05). The TBARS value for T3 decreased with storage time (p<0.05), although there was no difference between 14 and 28 days. The total volatile basic nitrogen (VBN) content increased significantly with storage time (p<0.05) for all treatments, with the exception of T2. Total plate counts (TPC) increased significantly (p<0.05) with increasing storage time for all treatments. On day 1, T2 had the highest TPC value (p<0.05), while T4 was lowest (p<0.05). On 28 day, T2 had the lowest TPC value (p<0.05), while T3 was highest (p<0.05). E. coli levels showed a significant (p<0.05) decrease with increased storage for T1, T2 and T4. These results indicate that T2 was move effective at inhibiting the growth of E. coli than the other pork samples. The levels of Lactobacillus spp. increased with storage time for all samples. These results suggest that traditional Korean ingredients could be utilized to extend the shelf-life of aged pork during storage.

• 한국동물번식학회:학술대회논문집
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• 한국동물번식학회 2001년도 춘계학술발표대회
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• pp.49-49
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• 2001

To elucidate overall changes in DNA methylation that occurs by inappropriate epigenetic control during ageing, we compared fetal bovine fibroblasts and their aged neomycin-resistant versions using bisulfite-PCR technology. Reduction in DNA methylation was observed in euchromatic repeats (18S-rRNA/art2) and promoter regions of sing1e-copy genes (the cytokeratin/-lactoglobulin/interleukin-13 genes). Contrastingly, a stable maintenance of DNA methylation was revealed in various heterochromatic sequences (satellite I/IIalphoid and Bov-B). The differential inheritance modes of DNA methylation was confirmed through the analysis of individual neomycin-resistant clones. These global, multi-loci analyses provide evidence on the tendency of differential epigenetic modification between genomic DNA regions during ageing.

• Asian-Australasian Journal of Animal Sciences
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• 제27권5호
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• pp.635-647
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• 2014

Unfertilized oocytes age inevitably after ovulation, which limits their fertilizable life span and embryonic development. Rapamycin affects mammalian target of rapamycin (mTOR) expression and cytoskeleton reorganization during oocyte meiotic maturation. The goal of this study was to examine the effects of rapamycin treatment on aged porcine oocytes and their in vitro development. Rapamycin treatment of aged oocytes for 24 h (68 h in vitro maturation [IVM]; $44h+10{\mu}M$ rapamycin/24 h, $47.52{\pm}5.68$) or control oocytes (44 h IVM; $42.14{\pm}4.40$) significantly increased the development rate and total cell number compared with untreated aged oocytes (68 h IVM, $22.04{\pm}5.68$) (p<0.05). Rapamycin treatment of aged IVM oocytes for 24 h also rescued aberrant spindle organization and chromosomal misalignment, blocked the decrease in the level of phosphorylated-p44/42 mitogen-activated protein kinase (MAPK), and increased the mRNA expression of cytoplasmic maturation factor genes (MOS, BMP15, GDF9, and CCNB1) compared with untreated, 24 h-aged IVM oocytes (p<0.05). Furthermore, rapamycin treatment of aged oocytes decreased reactive oxygen species (ROS) activity and DNA fragmentation (p<0.05), and downregulated the mRNA expression of mTOR compared with control or untreated aged oocytes. By contrast, rapamycin treatment of aged oocytes increased mitochondrial localization (p<0.05) and upregulated the mRNA expression of autophagy (BECN1, ATG7, MAP1LC3B, ATG12, GABARAP, and GABARAPL1), anti-apoptosis (BCL2L1 and BIRC5; p<0.05), and development (NANOG and SOX2; p<0.05) genes, but it did not affect the mRNA expression of pro-apoptosis genes (FAS and CASP3) compared with the control. This study demonstrates that rapamycin treatment can rescue the poor developmental capacity of aged porcine oocytes.

• 한국축산식품학회지
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• 제38권5호
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• pp.1019-1028
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• 2018

The crust that inevitably forms on dry-aged beef is usually trimmed and discarded before sale. The aim of this study was to explore methods for utilizing this crust in processed meat products. Four sirloins were dry-aged for 28 d at $4^{\circ}C$ (75% relative humidity). The crust obtained from the surface of the sirloins after completion of dry aging was lyophilized. Patties were prepared without added crust (control) or with 5% w/w crust, aerobically packaged, and stored at $4^{\circ}C$ for 7 d. Electronic nose analysis indicated that the volatile profile differed significantly between the patties with and without crust. Compared to the control patties, patties containing crust had higher flavor, tenderness, juiciness, and acceptability scores in a sensory panel evaluation (all p<0.05). In addition, patties with crust were less hard, gummy, and chewy than the control patties after 3 and 7 d of storage (all p<0.05). The number of total aerobic bacteria was higher in raw patties with crust than in the control patties during the storage (p<0.05). However, no pathogens were detected. 2-Thiobarbituric acid reactive substance values of patties containing crust were significantly lower than those of control patties after 2 and 6 d of storage (both p<0.05). Thus, crust from dry-aged beef can enhance the flavor by providing beefy and palatable flavor without a long period of dry aging.

• 한국축산식품학회지
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• 제43권5호
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• pp.901-913
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• 2023

This study aimed to investigate changes in the quality of meat aged using Jeju scoria earthenware. Water-holding properties, pH, color, tenderization, fatty acid composition, and free amino acid characteristics of aged pork loin were evaluated to determine the effects of wet and dry (normal and Jeju Scoria) aging methods and aging time (0, 10, 20, 30, and 40 days) on meat quality. The aging methods altered pH and CIE L^* after 10 days of aging. However, the aging method did not alter the pH and CIE L^* of the aged pork loin after 10 days of aging. The shear force was significantly lower in the Scoria aging method than in the wet aging method after 10 and 20 days of aging. Both the normal and Scoria aging methods increased aging loss compared to the wet aging method, which could be attributed to longer air exposure times of the two non-packaged aging methods than in the packaged aging method. The scoria aging method had significantly higher contents and ratios of saturated (SFA) to mono-unsaturated fatty acids but lower ratios of poly-unsaturated fatty acids to SFA than the wet aging method. The content of most free amino acids significantly increased with aging time, especially those related to the sweet, and umami categories. In summary, this study suggests that the Scoria aging method provides positive aspects of eating quality, such as improvement of meat tenderness and taste, including umami, with minimum changes in the overall meat quality.

• Journal of Animal Science and Technology
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• 제46권1호
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• pp.23-30
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• 2004

지방세포분화 과정에서 중추적인 역할을 한다고 보고되어지고 있는 PPAR$\gamma$ 유전자를 cloning 하기 위하여 한우 12개월 지방조직을 이용하여 Total RNA를 추출하고 RT-PCR을 수행하여 1515bp, 505 아미노산 서열을 가진 PPAR$\gamma$ 유전자를 cloning 하였다. bovine을 제외한 4종의 다른 동물과의 아미노산 서열을 비교한 결과 모두 90% 이상의 상동성을 나타내었다. 특히 NCBl에 보고된 Norwegian cattle PPAR$\gamma$ (NCBI Accession No. O18971)의 아미노산 서열과 비교한 결과 99.2%의 상동성을 나타내었으며 아미노산 서열중 81번째 이소루신, 140번째 아르기닌, 157번째 글루탐산, 486번째 리신이 각각 트레오닌, 트립토판, 글리신, 이소루신으로 치환된 상태의 아미노산 서열을 나타내었다. 특히 nuclear hormone receptor의 DNA binding domain 영역에 포함 되는 140번째, 157번째 아미노산의 치환은 앞으로 한우PPAR$\gamma$ 유전자가 조절하는 다른 유전자와의 관계를 밝히는데 매우 중요한 점이 될 것으로 사료되어진다. 한우 PPAR$\gamma$ 의 발현은 지방조직에서 매우 높은 발현을 보였으며, 한우 12개월령과 30개월령 지방조직에서의 PPAR$\gamma$ 발현을 비교 분석하였을 때 12개월령에서보다 30개월령 지방조직에서 PPAR$\gamma$ 발현이 약 6배정도 높았다. 이와 같은 결과는 한우 PPAR$\gamma$ 유전자도 사람과 생쥐에서와 같이 지방분화에 관여하고 있다는 보고와 일치하는 결과라고 사료된다.

• Asian-Australasian Journal of Animal Sciences
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• 제9권6호
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• pp.727-735
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• 1996

The effects of four factors-two dietary protein levels (12 and 16%), feeding methods(ad libitum and restricted), strains (A and B), and age of hens-on egg quality and laying performance were examined. Use of the 12% dietary protein level resulted in significantly lower (p < 0.05) hen-day egg production, higher feed intake to about 85% of the ad libitum intake decreased mean hen-day production. Significant feeding method-by-age interactions ($F{\times}A$) were obtained for all parameters. Restricted feeding had favorable effects on shell strength and Haugh unit values after 28 and 16 weeks of egg production, respectively. There was significant difference in shell strength between the two strain. Examination of the three-factor interaction among protein levels, feeding method and strain ($P{\times}F{\times}S$) disclosed that the favorable effect of the A strain on shell strength was significant only with the 16% protein-restricted fed group. The other treatment group did show a trend for greater shell strength of the A strain. Mean values for all the parameters examined changed significantly (p < 0.01) with the age of hens. Feed intake per dozen eggs tended to increase, with some fluctuation, as the hens aged. There was a linear decrease in Haugh unit scores and shell strength. The effect of restricted feeding on either shell strength or Haugh unit scores were favorable for the aged chickens.

• Asian-Australasian Journal of Animal Sciences
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• 제33권8호
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• pp.1332-1338
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• 2020

Objective: Meat quality characteristics and sensory attributes were evaluated in three age groups (12, 18, and 24 mo) of one-humped camels of the Saudi Arabian Najdi breed. Methods: Thirty-six male camels (12 for each age group) were used. The Longissimus dorsi muscle from each carcass was divided into three parts and subjected to three ageing periods (1, 5, or 10 d) and evaluated for shear force, myofibril fragmentation index (MFI), expressed juice, cooking loss, and sensory attributes. Results: Age had a significant effect on shear force, MFI, expressed juice quantity, and organoleptic properties. Camels slaughtered at 12 mo exhibited lower shear force and MFI, and higher expressed juice quantity, tenderness, juiciness, and overall acceptability than those slaughtered at 24 mo. Ageing had a significant influence on shear force, MFI, expressed juice quantity, but not on cooking loss. Camel meat aged for 10 d exhibited significantly lower shear force values and expressed juice quantity, and significantly higher MFI compared to that aged for 1 d. However, ageing did not significantly affect sensory attributes, except for tenderness, in camels slaughtered at 18 mo. Conclusion: Both instrumental and sensory evaluations showed that young camel meat has desirable quality characteristics, with superior tenderness and juiciness.

• 농업과학연구
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• 제45권2호
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• pp.211-218
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• 2018

Different packaging methods and storage temperatures were tested to determine the storage stability of beef dry-aged for 21 days based on microbial, physicochemical, and sensory qualities. After completion of the dry aging, the dried surface of beef sirloin was trimmed off, and the beef was packaged using two different methods (oxygen-permeable wrap or vacuum packaging) and stored at different temperatures ($3{\pm}2^{\circ}C$ or $-23{\pm}2^{\circ}C$) for 0, 7, 14, or 21 days. Lipid oxidation and the sensory quality of the dry-aged beef were not affected by the packaging method and storage temperature during storage. No microbial growth was observed over the storage period in the vacuum-packaged dry-aged beef, regardless of the storage temperature. However, dry-aged beef in the oxygen-permeable wrap packaging showed microbial spoilage with 8.82 log CFU / g at day 7 of the refrigerated storage. The vacuum-packaged dry-aged beef showed the lowest values (p < 0.05) in $a^*$ and chroma at days 14 and 21 at $3^{\circ}C$, and days 7 and 14 at $-23^{\circ}C$, respectively. Therefore, it is recommended that dry-aged beef with wrap packaging stored in refrigerated conditions should be consumed as quickly as possible due to microbial growth. For long-term storage, dry-aged beef should be frozen because freezing can extend the color stability up to day 21 of storage without adverse effects on the hygienic or meat quality aspects of dry-aged beef.

• 축산식품과학과 산업
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• 제9권2호
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• pp.46-52
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• 2020