• Food Science of Animal Resources
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• v.37 no.3
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• pp.464-468
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• 2017

The identification of pork in commercially processed meats is one of the most crucial issues in the food industry because of religious food ethics, medical purposes, and intentional adulteration to decrease production cost. This study therefore aimed to develop a method for the detection of pork adulteration in meat products using primers specific for pig mitochondrial DNA. Mitochondrial DNA sequences for pig, cattle, chicken, and sheep were obtained from GenBank and aligned. The 294-bp mitochondrial DNA D-loop region was selected as the pig target DNA sequence and appropriate primers were designed using the MUSCLE program. To evaluate primer sensitivity, pork-beef-chicken mixtures were prepared as follows: i) 0% pork-50% beef-50% chicken, ii) 1% pork-49.5% beef-49.5% chicken, iii) 2% pork-49% beef-49% chicken, iv) 5% pork-47.5% beef-47.5% chicken, v) 10% pork-45% beef-45% chicken, and vi) 100% pork-0% beef-0% chicken. In addition, a total of 35 commercially packaged products, including patties, nuggets, meatballs, and sausages containing processed chicken, beef, or a mixture of various meats, were purchased from commercial markets. The primers developed in our study were able to detect as little as 1% pork in the heat treated pork-beef-chicken mixtures. Of the 35 processed products, three samples were pork positive despite being labeled as beef or chicken only or as a beef-chicken mix. These results indicate that the developed primers could be used to detect pork adulteration in various processed meat products for application in safeguarding religious food ethics, detecting allergens, and preventing food adulteration.

• Preventive Nutrition and Food Science
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• v.15 no.3
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• pp.239-243
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• 2010

The antimicrobial effects of a commercially available, buffered sodium citrate (BSC) were evaluated for the reduction of total aerobic bacteria count, Salmonella Typhimurium, Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus in a liquid medium and ground beef. BSC at 0, 1, 2 and 4.8% (wt/vol) or 0, 3, and 4.8% (wt/wt) was mixed into inoculated brain heart infusion (BHI) broth and ground beef (80% lean), respectively. BSC at concentrations of 1 and 2% did not inhibit growth of the pathogens tested in BHI broth. E. coli O157:H7 in BHI broth with 4.8% BSC was significantly reduced (p<0.05) by 3～4 log CFU/mL compared with the control for up to 4 days. At 4.8%, BSC treatment of ground beef most significantly reduced (p<0.05) total aerobic count and E. coli O157:H7 by 2.1 and 2.0 log CFU/g, respectively. This study indicates that the legally allowable level of 1.3% (wt/wt) BSC is not effective for reducing the pathogens tested in ground beef stored at $7^{\circ}C$.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1259-1259
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• 2001

Meat becomes brown and rancid during storage in the refrigerator and display in the case. Color changes, metmyoglobin formation and lipid oxidation are the important problems in the transportation / distribution of meat and retail display. The freshness of meat is determined by the sense of vision and smell. Since conventional method determining lipid oxidation is time consuming and destructive (it needs to homogenize meat with reagents, filtrate, time for reaction and read optical density using spectroscopy), more rapid and nondestructive technical tools are desired. The objective of this work was to evaluate near-infrared spectroscopy as an analytical tool for determining meat color, metmyoglobin formation and lipid oxidation. in beef, pork and chicken. Semitendinosus and longissimus thoracis muscles from six beef steers, biceps femoris and longissimus thoracis muscles from twelve LWD crossbred pigs, and superficial pectoral muscles from twenty-four broilers were used. About a 5-cm diameter and 1-cm thick sample (20.0g) was cut from the muscle and placed on plastic foam, over-wrapped with PVC film, and displayed under flourescent lights at 4 degrees C. during 10 days for beef and pork or 4 days for chicken. The spectra was measured by NIR systems Model 5500 Spectrophotometer using fiber optic scan at range of 400 - 1100 nm. Data were recorded at 2 nm intervals and 10 scans / 10 sec were averaged for every sample. Data obtained were saved as log 1/Re, where Re is the reflectance energy, and then mathematically transformed to second derivatives to reduce effects of differences in particle size. $L^{*}$, $a^{*}$ and $b^{*}$, and metmyoglobin formation were determined by conventional spectrophotometer using the integrating sphere unit. 2-Thiobarbituric acid reactive substances (TBARS) were measured for lipid oxidation. A multiple linear regression was used to find the equation which would best fit the data. The number of wavelengths used in the equation was selected based on the fewer number compared to the increasing multiple correlation and Decreasing standard error. (omitted)

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.6
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• pp.757-760
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• 2000

The selenium status of beef cattle in the southern part of Thailand and the selenium concentration of soil and herbage consumed by those animals were investigated. Samples were collected from three areas with different soil types, namely, sandy soil, peat soil and laterite soil. The selenium concentration of soil, herbage and blood plasma showed a similar tendency; the values of laterite soil were higher than those of the other two areas. However, the selenium concentration of herbage of each pasture was lower than the NRC requirement, and that of blood plasma was not in the sufficient level. These data suggested that beef cattle raised in these areas were in the chronic selenium deficiency. We concluded that selenium supplementation is needed for the increase of animal productivity in the southern part of Thailand.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.594-599
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• 2006

In our previous report, we indicated that not only BSA but also BGG played an important role in the allergenicity of beef. In this study, the effect of heat or high-pressure treatments to beef extract on the SDS-PAGE patterns was examined. The antigenicity of each treated samples was also investigated by Western blots assay with the sera of BGG-positive beef allergic patients. The BGG band and its antigenicity slightly disappeared but not generally in $100^{\circ}C$ group, indicating $100^{\circ}C$ treatment is not sufficient to totally eliminate the antigenicity of beef allergens. Compared with BGG band, BSA band significantly disappeared in SDS-PAGE with $100^{\circ}C$ treatment, indicating BSA is more heat- sensitive than BGG. When the beef extract was heated at $120^{\circ}C$, not only BSA but also BGG bands was largely disappeared in both SDS-PAGE and Western blots. High pressure (HP) treatment even at 600 MPa did not affect SDS-PAGE and Western blots pattern of BSA. On the contrary, BGG treated with HP showed visible changes in SDS-PAGE. 600 MPa treatment significantly reduced the antigencity. Interestingly, these behaviors of BGG were not found in the same experiments with pure BGG treated with HP. From these results, it was speculated that some kinds of proteolytic enzymes in beef extracts were involved in the BGG molecular degradation by HP treatment. The aging experiments of beef extracts treated with HP supported this hypothesis. Further studies are needed to clarify the function and working mechanism of enzymes associated with BGG degradation in beef extracts by HP treatment.

• Journal of Life Science
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• v.31 no.8
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• pp.761-770
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• 2021

In this study, the optimal medium composition for enhancing protease production was established by the Bacillus strain isolated from Makgeolli, a traditional fermented food, using the response surface methodology. B. amyloliquefaciens SRCM115785 was selected as the protease producer by productivity analysis and identified by 16S rRNA gene sequencing. Plackett-Burman design (PBD) was introduced to analyze the effect of each component on protease production among the 11 selected medium components. As a result, glucose, yeast extract, and beef extract were finally selected as factors for enhancing protease production. Central composite design (CCD) analysis was designed as a method to determine the optimal concentration of each component for protease production and the concentration of each medium composition for maximum protease production was predicted to glucose 6.75 g/l, yeast extract 12.42 g/l and beef extract 17.48 g/l. The suitability of the experimental model was proved using ANOVA analysis and as a result of quantitative analysis to prove this, the amount of increase was 230.47% compared to the LB medium used as a control. Through this study, the optimization of medium composition for enhancing protease production was established, and based on this, it is expected that it can be efficient use of protease as an industrial enzyme.

• Food Science of Animal Resources
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• v.24 no.3
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• pp.310-318
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• 2004

Eating quality is a reflection of consumer satisfaction, while beef quality grade describes carcass characteristics of chiller assessment which are largely influenced by production systems including breeding and feeding schemes. On the other hand, it should be emphasized that high palatability of beef is a function of production and processing components including breed, nutrition, animal handling, post-slaughter intervention and cookery. Numerous efforts have been made by Korean beef industry and research institutes to deliver high quality beef with which domestic beef consumers are satisfied. However, majority of studies have tended to focus on improvement of intramuscular fat content with little attention on its effect on consumer-based eating quality. Furthermore, there is very limited accessible information(if any) on relative importance of eating characteristics (eg, tenderness, juiciness and flavor intensity) to consumer satisfactory rate and palatability grade. On this regard, our recent results indicated, for example, that when m. longissimus was prepared by a thin-slice style BBQ, relative weightings of tenderness, juiciness and flavor intensity for consumer satisfactory rate were 0.4, 0.35 and 0.25, respectively. When eating quality was graded into 4 groups by a sum of tenderness, juiciness and flavor intensity after multiplying these coefficients, consumers responded that the palatability score for high quality beef should be higher than 79 points. Based on our recent experiments, the current report is intended to highlight relative importance of eating quality characteristics on consumer satisfactory rate, and threshold of eating quality grade. In addition, post-slaughter intervention techniques such as electrical stimulation and tenderstretch are given as examples of critical control points of palatability assurance program of Hanwoo beef.

• Animal Bioscience
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• v.37 no.1
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• pp.123-130
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• 2024

Objective: Beef of Jeju black cattle (JBC) is considered as a healthy meat type due to its significantly higher unsaturated fatty acids (UFA). Lipid (e.g., UFA) is highly susceptible to oxidizing agents, which results in the quality deterioration and economic value loss of meat products. Therefore, development and application of novel preservative techniques is necessary to improve the shelf-life stability of high-UFA beef. The objective of this study was to assess the applicability of chitosan-based coatings in preservation of JBC beef. Methods: Different coating solutions: 2% chitosan alone, and 2% chitosan containing 0.1% or 0.3% gallic acid were prepared to investigate their applicability in preservation of fresh beef during storage. Jeju black cattle beef (2-cm thick steaks) were non-coated (control) or coated with the above coating solutions, placed on trays, over-wrapped with plastic film and stored at 4℃. The microbiological indices, color, total volatile basic nitrogen (TVBN) and lipid oxidation of the beef were investigated after 1, 10, and 21 days of storage. Results: Coating with 2% chitosan alone reduced the spoilage bacteria count, TVBN and thiobarbituric acid reactive substances levels in the beef compared with control during storage (p<0.05). Noticeably, coating with 2% chitosan containing 0.1% or 0.3% gallic acid was more effective on retardation of spoilage bacteria growth, lipid oxidation and discoloration in the beef compared to the chitosan coating alone over the storage period (21 days) (p<0.05). Conclusion: Taken together, the combined chitosan and gallic acid coating could be used as a bio-preservative technique in the meat industry.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.4
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• pp.625-634
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• 2003

Oil palm fronds (OPF) are one of the main by-products of the oil palm industry in Malaysia. It contains about 38.5 % crude fibre with ME values of about 5.65 MJ/kg dry matter. OPF has great potential to be utilized as a roughage source or as a component in a complete feed for ruminant animals. This paper briefly reviews the availability of OPF in Malaysia and its importance in the local beef and dairy industry. About 26 million metric tonnes of OPF are produced on dry matter basis annually during pruning and replanting operations in the plantations. The nutritive value of OPF and studies to improve its feeding value is highlighted. The optimum level of inclusion for ruminant feeding is 30 % and improvement to intake and digestibility can be further enhanced with addition of other oil-palm by-products. Performances of beef and dairy cattle fed fresh OPF or as silage, pellets and cubes are shown. Good quality OPF silage can be produced without using any additive and the significant improvement on the rate of growth and milk yield were shown. With good formulations, OPF based diets can allow live weight gains of between 600-850 g/day and for local crossbred dairy animals, milk yield of about 11.1 to 20.3 liter/day can be obtained. Pellet based on ground OPF seemed to be less well utilized for ruminant feeding due to its smaller particle size. OPF based cubes which have longer particle size is more suitable for beef and dairy cattle. Long-term feeding of OPF based feeds have been shown to produce good quality carcasses, and the meat is safe for consumption.

• Journal of Animal Science and Technology
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• v.63 no.4
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• pp.759-765
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• 2021

Recently, summer temperatures have frequently been abnormal in Korea owing to global warming. In summer, a decrease in feed intake rate and biological activity were observed in Hanwoo (Korean Native Cattle), leading to lower production rates in the industry. However, the precise scale of damage was not reported as with other animals of economic value. This study was conducted to investigate the effects of birth season on birth weight in Hanwoo. Data were collected from 100 local breeding farms from 2016 to 2019. A total of 41,081 Hanwoo calves were classified and analyzed by sex, year, month, and season (March-May, spring; June-August, summer; September-November, fall; and December-February, winter) of birth. The birth weight of Hanwoo calves differed according to birth month. The average birth weight of male calves was 30.47 kg and that of female calves was 28.16 kg. Hanwoo birth weight was the highest in March-born calves and the lowest in July-born calves. The birth weights of calves born in February, March, April, November, and December were significantly larger than those of calves born in July. In addition, the birth weight of Hanwoo calves from the summer was significantly lower than that of calves born in other seasons. Furthermore, Hanwoo steer slaughter age showed a negative correlation, whereas carcass weight had a positive correlation with birth weight. In the beef cattle industry, birth weight is a very important economic characteristic that is related to growth rate. These data will contribute toward planning the reproduction of Hanwoo and analysis of changes in characteristics of economic value owing to high temperatures.