• 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.

• Food Science of Animal Resources
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• v.39 no.6
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• pp.934-942
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• 2019

Previous studies on dry aged beef, which substantially increases the value of low-grade raw beef and non-preferred cuts, are currently limited to the observation of aged beef changes in laboratory settings or under particular aging conditions, whereas the factors influencing aging have so far been underexplored. Herein, we attempt to establish a technique for distinguishing between fresh and aged beef by observing changes in quality during beef aging. Specifically, we analyzed the effect of time on the quality of aged beef sourced from three Korean manufacturers and identified quality indicators that can be used to distinguish between fresh and aged beef, regardless of supplier. Storage/trimming/aging/cooking losses, moisture/fat/protein/collagen contents, and water holding capacity were tested as potential indicators, among other parameters. As a result, the quality of dry aged beef was shown to be supplier-dependent, which made the identification of factors for the above origin-independent discrimination difficult. Nevertheless, as storage loss, water holding capacity, and cooking loss significantly changed with dry aging time in all cases, these parameters were concluded to be potentially suited for discrimination purposes. The insights gained in this work may help promoting further research in this field and contribute to the development of a standard for consistent aged beef production.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.11
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• pp.1594-1608
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• 2009

Research on barley as an animal feed started some decades ago but its utilization in animal production has been limited to countries that grow the crop extensively. Corn has been the most popular energy feed in cattle rations, but the high price of corn and the decreased supply of the grain in the international market have shifted the focus of the animal industry to other cereal crops like barley. Studies have indicated that growth performance of cattle fed barley-based diets has been generally comparable with that of those fed corn-based diets, while results for cattle fed whole-crop barley silage have been more variable. Beef from cattle fed barley-based diets has proved to be as tender and as acceptable for taste as that from animals fed other finishing diets when compared at similar growth rates and degree of finish. The barley crop contains good amounts of antioxidants like 2"O-GIV isovitexin, so from the meat science point of view, a desirable influence of these components on meat quality traits such as meat color, oxidative stability and sensory characteristics might be expected. Furthermore, the effect of the distinctive fatty acid profile of beef fed from whole-crop barley silage on sensory traits is also an important subject to be elucidated. A lot of studies have been made over past decades on the effect of barley, and especially whole crop barley, on beef cattle production and meat quality, but these data have not been collectively documented in a review. The current review re-visits previous literature to underline the effects of barley in the diet on beef quality traits and to identify areas for further studies.

• Journal of Animal Science and Technology
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• v.62 no.3
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• pp.293-305
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• 2020

The difference in the breeding programs and population history may have diversely shaped the genomes of Korean native cattle breeds. In the absence of phenotypic data, comparisons of breeds that have been subjected to different selective pressures can aid to identify genomic regions and genes controlling qualitative and complex traits. In this study to decipher genetic variation and identify evidence of divergent selection, 3 Korean cattle breeds were genotyped using the recently developed high-density GeneSeek Genomic Profiler F250 (GGP-F250) array. The three Korean cattle breeds clustered according to their coat color phenotypes and breeding programs. The Heugu breed reliably showed smaller effective population size at all generations considered. Across the autosomal chromosomes, 113 and 83 annotated genes were identified from Hanwoo-Chikso and Hanwoo-Heugu comparisons, respectively of which 16 genes were shared between the two pairwise comparisons. The most important signals of selection were detected on bovine chromosomes 14 (24.39-25.13 Mb) and 18 (13.34-15.07 Mb), containing genes related to body size, and coat color (XKR4, LYN, PLAG1, SDR16C5, TMEM68, CDH15, MC1R, and GALNS). Some of the candidate genes are also associated with meat quality traits (ACSF3, EIF2B1, BANP, APCDD1, and GALM) and harbor quantitative trait locus (QTL) for beef production traits. Further functional analysis revealed that the candidate genes (DBI, ACSF3, HINT2, GBA2, AGPAT5, SCAP, ELP6, APOB, and RBL1) were involved in gene ontology (GO) terms relevant to meat quality including fatty acid oxidation, biosynthesis, and lipid storage. Candidate genes previously known to affect beef production and quality traits could be used in the beef cattle selection strategies.

• 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.

• 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.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.7
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• pp.966-969
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• 2001

Some researchers reported that beef marbling was improved by the supplementation of organic zinc to a diet satisfying zinc requirement. We studied the relationship between serum zinc concentration and marbling score or serum adipogenic activity in 40 fattened steers. To determine serum adipogenic activities of the steers, preadipocytes were cultured in medium containing the serum samples during differentiation. Although serum zinc concentration was not related to beef marbling score, it was positively correlated to adipogenic activity. Then, we studied the effect of zinc on adipocyte differentiation. Zinc was added into the medium with the similar methods except the addition of fattened calf serum. The activity of glycerophosphate dehydrogenase, a marker of adipocyte differentiation, was significantly increased by the addition of zinc in culture with or without insulin. These results suggest that zinc possibly improved beef marbling through increasing adipogenic activity during fattening.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.4
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• pp.592-596
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• 2012

The simple method of evaluating highly marbled beef was examined by image analysis. The images of the cross section at the 6 to 7th rib were obtained from 82 carcasses of Wagyu cattle. By using an overall trace method, the surrounding edges of the longissimus thoracis and three muscles were traced automatically and manually with image analysis. In a spot method, 3 to 5 locations (2.5 or 3.0 cm in diameter) for each muscle were rapidly selected with no manual trace. The images were flattened, binarized, and the ratio of fat area to muscle area was determined. The correlation coefficients for marbling between different muscles, and between the overall trace and the spot methods were 0.55 to 0.81 between different muscles and 0.89 to 0.97, respectively. These results suggested that the simple spot method is speedy and almost as useful as the overall trace method as a measuring technique for beef marbling in loin muscles, especially for highly marbled beef.

• Journal of The Korean Society of Grassland and Forage Science
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• v.2 no.1
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• pp.1-16
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• 1980

• Korean Journal of Animal Reproduction
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• v.3 no.1
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• pp.9-15
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• 1979