• Korean Journal of Organic Agriculture
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• v.12 no.2
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• pp.219-230
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• 2004

In recent years, the consumption of livestock products were markedly decreased by awareness of world-widely occurred diseases including mad cow disease, Foot and mouth disease, Hog cholera, and Poultry Influenza virus. the consumers ara also wanting to have highly safe food such as organic animal products because of concerning about residual of antibiotics in animal products. However, disease control and impairment of productivity are the major problem in organic animal production. On these points of view, the present study was undertaken to investigate the effects of 1% or 2% of dietary probiotics fortified with various minerals on improvement of egg production and egg quality in old lay6r feeding low quality feed mainly composed of food waste, sesame meal, and rice bran. After 4 weeks of experimental feeding, the diameter of spreading of egg white was clearly decreased from 11.2cm of control eggs to 10.5m and 10.1m in 1% and 2% treatment group eggs, respectively. The color of egg yolk was 9.3 in control eggs but remarkably increased in treatment groups showing 10.1~10.2. Egg production was 75.8% in control layers but significantly increased to 79.8% of 1% treatment group and 82.9% of 2% treatment group layers. Egg weights (C : 66.3g, 1% : 73.2g, and 2% : 76.7g) and egg shell thickness (C : 0.33mm, 1% : 0.35mm and 2% : 0.36mm) were also increased by the addition of 1% or 2% of probiotics when compared to those of control group eggs. All together, it has been suggested that dietary addition of probiotics fortified with various minerals can improve the egg quality and egg production in layer's productivities by the recycling of organic waste resources such as food waste and agricultural by-products.

• Environmental Mutagens and Carcinogens
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• v.15 no.2
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• pp.115-121
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• 1995

Bacterial mutagenicity of shellfish or canned products of red-muscle fish affected by hot-airdry processings and/or during storages was investigated by Ames preincubation method. Mussel (Mytilus edulis) and surf clam (Tapes japonica) dried under either 40$\circ$C, 50$\circ$C or 60$\circ$C until remained about 25 % water content was stored at 4$\circ$C or 25$\circ$C for 6 months. Commercially available canned product of pacific saury (Cololabis saira) and mackerel saury (Scotnberjaponicus), whose producer or date of manufacture was identical each other, was stored at 25$\circ$C for 6 months. Mutagenic substances from sample (25 g dry weight) were extracted and purified for mutagenicity assay against S. typhitnurium TA98 by the simultaneous distillation extraction (SDE) method (Lee et al. 1955). Mutagenicity of sample was expressed number of revertant per 25 g dry sample. Number of revertant from unheated mussel sample was appeared to be 135, relative to 22 from unheated surf clam sample. Mutagenicity of both shellfish was strongly affected by heat treatment, but a lesser extent by storage conditions, even at 25$\circ$C for 6 months. Revertants of the mussel sample dried at 40$\circ$C, 50$\circ$C, or 60$\circ$C was found to be 227, 779, and 883, respectively. Similar, but lower, mutagenicity was observed from the sample of surf clam dried at 40$\circ$C, 50$\circ$C, or 60$\circ$C than mussel. Mutagenicity of canned pacific saury and mackerel samples was not influenced by storage conditions. Number of revertant from pacific saury was 175 which was relatively higher than 5 from mackerel. Mutagenicity of fresh pacific saury and mackerel samples was significantly higher than that of their counterparts from canned products. These results indicate that mutagenicity of the shellfish was affected by heat treatment (40$\circ$C, 50$\circ$C, or 60$\circ$C) used for drying process, but not much by storage for 6 months at 4$\circ$C or 25$\circ$C and the mutagenicity of canned products of red-muscle fish was not influenced by storage, even at 25$\circ$C for 6 months.

• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.57-62
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• 1993

The influence of the storage temperature at $15^{\circ}C$ on the biochemical and structural changes in the red muscles (M. sternomandibularis) of korean native cattle postmortem were studied. The results obtained were summarized as follows; 1.5 to 2 hours postmortem the pH-value had dropped to $6.7{\sim}6.8$, after 18 or 20 hours at $15^{\circ}C$ it had reached its final pH-value (5.5). The irreversible loss of extensibility, i.e. the onset of rigor mortis, arose at $15^{\circ}C$ between 9 and 10 hours postmortem at pH 6.1 to 6.0 and R-value between 1.05/1.10. The complete loss of extensibility postmortem was reached after 18 to 20 hours at pH 5.5/5.6. Muscle and sarcomere length of korean native cattle were contracted about 20% and 15%, respectively at $15^{\circ}C$. Meat of korean native cattle had the highest shear force (4.7 kg) on 1 day after slaughter. The tenderness was increased with the ripening period prolonged and was highest at the end of the 9 day ripening period.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.1
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• pp.99-106
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• 1982

Vacuum-packed and seasoned-dried products of filefish, Navodon modestus, caught in large quantities in the coasts of Japan and Korea, were prepared tentatively and stored at $35^{\circ}C$ for $3\sim4$ months to test their keeping quality. Headed, eviscerated, ana skinned filefish were purchased from Tokyo central wholesale market and filleted. The fillets were seasoned with the seasoning powder prepared from sugar, sorbitol, salt, glutamate, 5'-ribonucleotide, and either beef flavor (Flava-Beef, Kyowa Hakko Kogyo Co. Ltd.), red pepper, or smoke flavor (Smok-EZ, Alpha Foods Co. Ltd.). After seasoning, the fillets were dried at $39\sim41^{\circ}C$ for several hours, vacuum-packed in the bag of plastic film, and cooked in water of $80^{\circ}C$ for 40 min. Two kinds of products different in moisture level were prepared : one containing moisture of $26\sim29\%$ and the other $40\sim46\%$. The moisture level, water activity, color value (L,a, and b values), texture, and viable counts of bacteria of these products were determined during storage at $35^{\circ}C$. From the results obtained, it became clear that the products could be preserved in good condition for $3\sim4$ months at $35^{\circ}C$, though they slightly decreased in the softness with decrease of moisture content and developed a pale brown during storage. Judging from organoleptic evaluation on the flavor, the products containing beef flavor as a seasoning was most desirable.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.1
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• pp.26-30
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• 1993

To suggest a thermal diffusivity predicting equation for mixed meat products, heat penetration curves of pork products containing filefish meat were plotted in the temperature range of $80.44{\sim}121.03^{\circ}C$, and thermal diffusivities were calculated from the heat penetration curves. The ground pork was mixed with minced filefish meat and some additives such as lard, isolated soy protein, $1.5\%$ of table salt and $2\%$ of polyphosphate to control the composition and texture of products, and then stuffed into a model can. The heat penetration curves were plotted using a thermocouple fixed at the slowest heating point of the can. At constant heating temperature, the thermal diffusivities of the products increased linearly with increasing moisture content. The values of the products with constant moisture content also increased linearly with increasing heating temperature. The thermal diffusivities of the products with moisture content of $51.47{\sim}80.20\%$ could be predicted by following equation: $${\alpha}_p=(3.045+0.59{\cdot}X_w){\cdot}{\alpha}_w+0.0098{\cdot}10^{-6}{\cdot}X_w-0.4287{\cdot}10^{-6},(m^2{\cdot}s^{-1})$$ Maximal differences of the thermal diffusivities predicted with this equation were in the range of ${\pm}0.8\%$ compared with the practical values. This equation and another predicting equation obtained from the previous study for the pork product without fish meat could be simplified as following one equation, and the maximal differences of the thermal diffusivities predicted with this equation for both products with and without fish meat were in the range of less than ${\pm}2.5\%$ $${\alpha}_p=(2.290+0.54{\cdot}X_w){\cdot}{\alpha}_w+0.0024{\cdot}10^{-6}{\cdot}X_w-0.3535{\cdot}10^{-6},(m^2{\cdot}s^{-1})$$

• Korean Journal of Poultry Science
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• v.30 no.3
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• pp.183-189
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• 2003

This study was carried out to evaluate effect of dietary green tea by-products (GTB) on laying performance and quality of eggs in hens. A total of 96 laying hens (22-week-old) "Tetran Brown" were allotted to four dietary treatments, which containing 0, 2, 4 and 6% green tea-by products. The results showed that the egg production increased (P＜0.05) in layers fed diets containing 4% or 6% green tea-by products compared to the layers fed control no GTB. Egg weight and egg mass in layers fed diets containing 2% green tea by-products significantly decreased compared to those in the other groups (P<0.05). The feed intake was lower in layers fed diets containing 2% and 6% green tea by-products. The feed conversion ratio was lower (P<0.05) in layers fed diets containing 4% or 6% green tea by-product supplementation respectively. The egg shell thickness was no significantly different between layers fed the control and green tea by-product diets (P>0.05). The egg yolk cholesterol tended to decrease when layers fed diets containing green tea by-products, although the differences were not significant (P＞0.05). The linolenic and docosahexaenoic (DHA) acid contents in egg yolk significantly increased in layers fed diets containing different levels green tea by-products compared to those fed control diet (P<0.05). These results suggest that inclusion of green tea by-products in layer diets is suitable for hens without negative effects on egg composition.

• Journal of Preventive Medicine and Public Health
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• v.14 no.1
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• pp.97-110
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• 1981

This study was conducted in order to investigate the status of harmful working environ ment on twelve rubber and ten chemical products manufacturing industries in Busan area over a period of five months from lune 1 to October 31, 1980. The summarized results were as follows: 1. The highest and lowest mean values of harmful environmental elements in workroom of rubber products manufacturing industries were noted in twisting (98.7dB) and coating department (77.3dB) to noise, molding ($6.43mg/m^3$) and forming ($1.33mg/m^3$) to dust, bonding (toluene 463.7ppm, xylene 457.8ppm and benzene 111.8ppm, respectively) and splicing (toluene 90.0ppm, xylene 83.3ppm and benzene 6.7ppm, respectively) to organic solvents, respectively. Also in chemical products manufacturing, they were noted in grinding (95.1dB) and shining department (76.8dB) to noise, packing ($4.30mg/m^3$) and staining ($3.20mg/m^3$) to dust, shining (393.3ppm and 375.0ppm, respectively) and varnishing(125.5ppm and 121.7ppm, respectively) to toluene and xylene, and scattering (51.8ppm) and mixing (23.9ppm) to benzene, respectively. 2. The mean values of harmful elements in workroom of rubber products manufacturing were 86.3dB to noise, $4.16mg/m^3$ to dust, 258.2ppm to toluene, 230.3ppm to xylene, and 5 4.0ppm to benzene, respectively. Also in chemical products manufacturing, they were 85.2dB to noise, $3.69mg/m^3$ to dust, 227.9ppm to toluene, 213.2ppm to xylene, and 36.3ppm to benzene, respectively. 3. Number of workers exposed to harmful working environment, over TLV, of a total 10,195 workers in rubber products manufacturing were 1,002(9.8%) to noise, 212 (2.1%) to dust, 1,581(15.5%) to toluene, 1,509(14,8%) to xylene, and 1,524(15.0%) to benzene, respectively. Number of workers exposed to harmful working environment, over TLV, of a 1,913 workers in chemical products manufacturing were 112(5.9%) to noise, 132(6.9%) to each organic solvent, respectively. 4. The values of noise and dust of rubber and chemical products manufacturing in 1980 were lower then those in 1977, but the value of organic solvent in 1980 was similar with that in 1977.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.8
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• pp.1336-1344
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• 2018

Objective: This study aimed to observe whether high-pressure processing (HPP) affected aroma development and the degradation rate of umami taste-related ATP breakdown products, specifically inosinic acid in grass-fed beef during vacuum aging. Methods: Strip loin (longissimus lumborum) cuts obtained from six grass-fed Friesian Holstein steers (32 months old) on day 4 post slaughter were vacuum-packed and subjected to pressurization at 300 and 500 MPa for 180 s at $15^{\circ}C{\pm}2^{\circ}C$. The samples were then stored for 4 weeks at $5^{\circ}C{\pm}0.5^{\circ}C$ under vacuum and compared with the control (0.1 MPa). Results: HPP increased the shear force value, promoted moisture loss and lipid oxidation, induced surface paleness, stabilized pH during aging, and reduced bacterial load and growth. The shear force value of 500 MPa-treated samples remained higher than the control after aging, while no significant differences were found between the control and 300 MPa-treated samples. Degradation of inosinic acid and inosine occurred during pressurization, resulting in an increase in hypoxanthine content. However, the degradation rate in HPP-treated samples during aging was slower; therefore, inosinic acid and inosine content remained higher than in control samples. No significant differences were found in hypoxanthine content at the end of aging. HPP intensified the levels of hexanal, octanal, 2-methylbutanal, 3-methylbutanal, benzaldehyde, and 2,5-dimethylpyrazine in cooked-aged beef samples. Conclusion: HPP induced aroma development and delayed the degradation of inosinic acid. However, it also reduced the postmortem tenderization rate.

• East Asian mathematical journal
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• v.10 no.2
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• pp.373-380
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• 1994

• Food Science of Animal Resources
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• v.39 no.1
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• pp.121-138
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• 2019

In the present study, comparative efficacy of natural as well as synthetic tenderizers on the quality characteristics of restructured spent hen meat slices (RSHS) was studied. Four different batches of RSHS viz. Control (without any tenderizer), T1 (1.25% calcium chloride replacing salt in formulation), T2 and T3 (1.5% each of pineapple rind and fig powder, replacing binder in the formulation) were developed in pre-standardized formulation. Vacuum tumbling was performed for 2.5 h and cooked product (RSHS) was assayed for quality attributes. Samples were packaged in aerobic conditions, stored for 21 days under refrigeration ($4{\pm}1^{\circ}C$) and were evaluated for pH, oxidative and microbial quality parameters at regular interval of 7 days. Water holding capacity of T2 was recorded the highest and significantly higher (p<0.05) than all other samples. The textural attributes of T2 were comparable to T1 but significantly higher (p<0.05) than C and T3. The colour attributes ($L^*$, $a^*$, and $b^*$ value) of T2 and T3 were improved due to use of natural tenderizers. During sensory evaluation, tenderness scores for T2 samples were recorded the highest. Throughout storage period, thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA) and peroxide value (PV) followed an increasing trend for control as well as treated products; however, T2 showed a significantly (p<0.05) lower value than control and other treated samples. It can be concluded that good quality RSHS with better storage stability could be prepared by utilizing 1.5% pineapple rind powder as natural tenderizer.