• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.103-109
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• 2009

In order to isolate antibiotic producing microorganisms, several actinomycetes were isolated from soil samples. The aerial hyphae of Y-88 strain were gray in color with tree types. Under the microscopic examination, the Y-88 isolate formed a spiral aerial spore mass with a smooth surface and a rectiflexibilis type of spore chain. Y-88 utilized glucose, fructose, arabinose, and sucrose, but not rhamnose, raffinose, mannitol, or inositol. In addition, Y-88 produced melanin on the tyrosine agar and the strain could utilize L-valine, L-phenylalanine, and L-hydroxyproline. Based on these results and the cultural and physiological characteristics described in the Bergey's Manual, the Actinomycetes, Y-88, was identificated as a Streptomyces species. The optimum medium conditions for this antibiotic producing Streptomyces sp. Y-88 was 1.6% soluble starch, 0.6% glucose, 0.6% beef extract, 0.01% $K_2HPO_4$, 0.01% $MgSO_4$ $7H_2O$, and 0.01% $ZnSO_4$ $7H_2O$ at an initial pH of 4.0, and 25$^{\circ}C$.

• Journal of Animal Science and Technology
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• v.47 no.2
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• pp.277-282
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• 2005

The current study was conducted to investigate the effect of organic selenium in mushroom cultured media (MCM) on beef quality. Each five of 20 Hanwoo steers(20 - 24 month, approximately 613 kg) were assigned to four levels of the selenium content(O.l, 0.3, 0.6, 0.9 dry matter based ppm), and the feeding treatments were enforced for 12 weeks. The results showed that m. longissimus from the 0.1 ppm feeding supplementation had greatly higher intramuscular fat content than other treatments(13.1 %). In meat color, the 0.1 ppm treatment showed the lowest lightness(CIE $L^*$)(P< 0.05) and had a tendency to have lower redness(CIE $a^*$). The treatment had no noticeable effect on moisture, protein, and ash content, cooking loss, water-holding capacity and purge loss. The 0.3 ppm treatment resulted in the toughest meat(assessed by WB-shear force) with 4.54 kg / inch', while other groups showed a similar toughness ranging from 3.3 to 3.7 kg/ inchl . Sensory characteristics in juiciness and flavor intensity had a tendency of increasing as organic selenium concentration increased, but tenderness was not influenced by the contents. The result indicated that the organic selenium feeding affects meat qualities to different extent, and further study is required to examine anti-oxidant effect of selenium in vivo.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.549-555
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• 1989

The effect of high temperature aging on the meat tenderness improvement was studied, and also the effect of salt, pyrophosphate and succinic anhydride on binding characteristics of restructed beef were compared. At high temperature aging, shear force value decreased and myofibrillar fragmentation index increased as the aging progressed. From the electronic microscopic observation, the morphological change of myofibril appeared much faster when the meat was aged at high temperature. Added salt increased TBA values and rupture strength while reducing cooking loss. Increase in pyrophosphate decreased rooking loss and Increased rupture strength and TBA value. When salt and pyrophosphate were combined, the effects were somewhat additive. Added succinic anhydride increased cooking loss and hardness and decreased color rating, acceptability rating and adhesiveness, but cohessiveness was not significantly different from control group containing salt and pyrophosphate. The results suggest that high temperature aging have greater improving effect of meat tenderness of Korean native male cattle compared to low temperature aging and addition of succinic ahydride in combination with salt and pyrophosphate reduce binding ability of restructured beef.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.287-296
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• 2014

The physicochemical and functional traits for loin muscles of Hanwoo steers were compared by quality grade (QG). A total of 500 Hanwoo steers were slaughtered, their carcasses were categorized into four groups (QG 1++, 1+, 1, and 2), and the longissimus dorsi muscles were analyzed. QG 1++ group had the highest fat and lowest moisture content (p<0.05). QG 1++ showed higher $L^*$ and $b^*$ color values, higher cooking loss, and lower shear force values, compared with the other groups (p<0.05). The flavor, tenderness, juiciness, and preference scores by sensory evaluation were highly ranked for premium QG groups (1++ and 1+). Regarding the micro compounds, QG 1 and QG 2 had greater amounts of inosine monophosphate, and QG 2 had greater amounts of anserine, carnosine, and creatine, than QG 1++ (p<0.05). QG 1++ and 1+ had higher percentages of oleic acid (C18:1) than QG 2 (p<0.05). Within premium QG 1++ and 1+, the results of the nucleotides, free amino acids, dipeptides, and fatty acids did not show any distinctive differences. Hanwoo beef as determined by the current grading system was not significantly different in terms of functional components; the only significant difference was in intramuscular fat content.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.3
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• pp.197-209
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• 2002

This study was performed to investigate and analyze the level of recognition, preferences and quality factors of sauces. A total of 1,340 subjects, 660 males and 680 females in the Daegu and Kyeongbuk areas participated in a questionnaire for this study. The results were summarized as follows: Among the respondents, 41.1% answered that they learned about the sauces from a western style restaurant. 73.4% of the respondents suggested that the taste and the quality of sauces had an influence on their preferences of western dishes. 51.2% of the respondents recognized that sauces are mainly used when baking and broiling; it was widely known that demiglace sauce is used on steaks. The preferred colors of sauces from most popular to least popular were brown, blond, white, yellow and red. The overall favorite stock material of demiglace sauce was beef bone. Foods that were preferred to be served with sauces were found to be beef, pea seafood, fish, shellfish, poultry and cereals from most preferred to least preferred. The favorite sauces were brown stock sauce, tomato sauce, liquor sauce, and cream sauce from most preferred to least preferred. The oil and butter sauces were preferred the least. Using a scale of 1 to 5 with 5 being the highest, the respondents rated the way sauces were cooked as the most important the quality-determining factor, with a mean value of 4.31. The raw ingredient as the most important factor was rated 4.45. Among sensory factors, the respondents agreed taste was that the most important characteristic, with a mean value of 4.65. 36.0% evaluated the overall quality of sauces as good and 47.0% as ordinary when served with western dishes. 44.1% of the respondents stated that the taste is was the topmost characteristic that needed to be improved, and that flavor and color were next in order.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.259-273
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• 2013

Brown sauce is very frequently used for western meat dishes, and this study aims to develop brown sauce for Asians and Koreans by adding jujube concentrate which has natural sugar and is used in Chinese medicine. The ingredients and sensory characteristics of brown sauce added with jujube concentrate were examined and the results are as follows. First, the moisture content increased with increased amount of jujube concentrate added, while the pH decreased. In the results of the sensory evaluation, the sample added with 5% jujube concentrate had the highest score, and the one added with 9% jujube concentrate had the lowest score in color. In the flavor evaluation, the sample added with 5% jujube concentrate had the highest score, and the one added with 9% jujube concentrate had the lowest score. In overall acceptability, the sample added with 5% jujube concentrate had the highest score, and the scores were high in order of 3%, 7%, and 9% concentrates when the samples were heated for 16 hours. Also, when making brown sauce made with beef leg bones, their ingredients continued to flow out even heated for more than 10 hours. Therefore, it was considered that more delicious and healthier sauce could be made by adding jujubes when making beef leg bone brown sauce. Based on these results, even though brown sauce originated from western foods, it can be used to Koreans' taste by adding Korean ingredients. Moreover, more recipes can be made from the brown sauce added with jujube concentrate for more Asians including Koreans to enjoy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.4
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• pp.374-381
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• 1983

With a view of improving the quality of sardine sausage, the processing conditions of sardine sausage used raw sardine as materials and the effects of adding soybean protein and smoke flavor on the quality of product were investigated. Optimal amounts of additives in processing sardine sausage were 1.5% of salt, 1.5% of sugar, 0.2% of monosodium glutamate, 0.2% of white pepper, 0.2% of garlic powder, 0.2% of nutmeg, 0.4% of beef extract, 0.05% of food color solution(10% mixture solution of Red 40 and Yellow 5) and 0.1~0.2% of smoke flavor(Smok-EZ, Alpha Foods Co., Ltd.) based on washed sardine meat. The results showed that the benificial effects of adding corn starch(5%), ${\alpha}$-starch(2%), soybean protein(3%) to the washed sardine meat were exhibited in the improvement of texture and acceptability.

• Animal Bioscience
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• v.34 no.4
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• pp.743-750
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• 2021

Objective: The objectives of this study were to explore the expression patterns of myosin heavy chain (MyHC) genes of different skeletal muscles from Chinese cattle, and to investigate the relationship between myofiber characteristics and meat quality of M. longissimus lumborum (LL), M. psoas major (PM), and M. semimembranosus (SM) from Chinese Luxi and Qinchuan cattle. Methods: Three major muscles including LL, PM, and SM from Chinese Luxi cattle and Chinese Qinchuan cattle were used in this study. The myofiber characteristics were measured by histochemical analysis. The MyHC isoforms expression was evaluated by real-time quantitative polymerase chain reaction. Quality traits including pH value, meat color, cooking loss, Warner-Bratzler shear force (WBSF) and sarcomere length were determined at day 5 postmortem. Results: PM muscle had higher pH value, a* value, sarcomere length and lower WBSF value compared to LL and SM muscles (p<0.05). Numbers of type I myofiber and the relative expression of MyHC I mRNA in PM muscle were higher than those of LL and SM muscles (p<0.05). Myofiber diameter of PM muscle was lower than that of LL and SM muscles, regardless of myofiber types (p<0.05). Conclusion: According to the stepwise linear regression analyses, tenderness was influenced by myofiber characteristics in all three examined muscles. Tenderness of beef muscles from Qinchuan and Luxi cattle could be improved by increasing numbers of type I myofiber.

• Animal Bioscience
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• v.36 no.7
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• pp.1101-1119
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• 2023

Objective: This study aimed to evaluate the physicochemical, metabolomic, and sensory qualities of Chikso and Hanwoo beef during 28 days of wet aging. Methods: Rump and loins from Hanwoo and Chikso were obtained and wet-aged for 28 days at 4℃. The samples were collected at 7-day interval (n = 3 for each period). Physicochemical qualities including pH, meat color, shear force value, and myofibrillar fragmentation index, metabolomic profiles, and sensory attributes (volatile organic compounds and relative taste intensities) were measured. Results: Chikso showed a significantly higher shear force value than Hanwoo on day 0; however, no differences between breeds were found after day 14, regardless of the cuts. Overall, Chikso had more abundant metabolites than Hanwoo, especially L-carnitine and tyrosine. Among the volatiles, the ketone ratio was higher in the Chikso rump than the Hanwoo rump; however, Chikso had fewer alcohols and aldehydes than Hanwoo. Chikso rump showed higher taste intensities than the Hanwoo rump on day 0, and sourness decreased in Chikso, but increased in the Hanwoo rump on day 14. Wet aging for 14 days intensified the taste of Chikso loin but reduced the umami intensity of Hanwoo loin. Conclusion: Chikso had different metabolomic and sensory characteristics compared to Hanwoo cattle, and 14 days of wet aging could improve its tenderness and flavor traits.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.346-353
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• 2012

This study was carried out in order to investigate the relationship of antioxidant enzyme activity, lipid oxidation, and aroma pattern of Hanwoo (Korean cattle) beef for 8 d at $15^{\circ}C/RH$ 100% under 0% $O_2$/20% $CO_2/80%\;N_2$, 25% $O_2$/20% $CO_2/55%\;N_2$, 50% $O_2$/20% $CO_2/30%\;N_2$, and 75% $O_2$/20% $CO_2/5%\;N_2$-conditions. The reduction of $O_2$ and the induction of $CO_2$ were shown in the 25-75% $O_2$-groups during storage and total change rates of $O_2$ and $CO_2$ were followed in order: 25%>50%>75%. Catalase activity was not significantly different among all groups. During storage, glutathione peroxidase activity decreased by increasing the $O_2$ concentration and was followed at 8 d in order: 0%>25%>50%>75% (p<0.05). From 2 d of storage, TBARS content had significant (p<0.05) differences in order: 0%>25%>50%>75%. The CIE $L^*$ value was higher (p<0.05) in the 25-75% $O_2$-groups, compared with the 0% $O_2$-group. During the first time, the CIE $a^*$ value was higher (p<0.05) in order: 0%<25%<50%<75% but was lower (p<0.05) in the 25-75% $O_2$-groups from 2 d of storage than in the 0% $O_2$-group. The CIE $b^*$ value was higher (p<0.05) in the 25-75% $O_2$-groups than in the 0% $O_2$-group and had significant (p<0.05) differences at 0 and 8 d in order: 0%<25%<50%<75%. Aroma patterns with the electronic nose were clearly discriminated between the 0% $O_2$-groups and the 25-75% $O_2$-groups at 8 d of storage. Therefore, high oxygen reduced stabilities of antioxidant enzymes, lipid oxidation, and color in Hanwoo beef. Furthermore, antioxidant enzyme activities and lipid oxidation could affect aroma patterns.