• 한국식품조리과학회지
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• 제25권2호
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• pp.260-265
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• 2009

The influence of mixing ratio of 25 commercial rice varieties was evaluated by DNA analysis and Toyo value palatability. No relationship was evident between rice palatability and various grain quality properties, or between palatability and mixing ratio. A positive relationship was evident between palatability and texture and between palatability and chalky rice ratio. A negative relationship was evident between mixing ratio and amylose content.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2006년도 정기총회 및 제37차 춘계 국제학술발표대회
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• pp.192-195
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• 2006

Current study was conducted to investigate the effect of different hanging techniques (achilles tendon, aitch bone and pelvic ligament) on variations in sarcomere length and palatability within and between muscles using thirty-four Angus steer sides. Results showed that tenderstretch(by either suspension method) resulted in longer sarcomeres for most positions within the major leg muscle than did conventional hanging method, but in some minor muscles(eg., mm. gluteus profundus, gastronemius, and gracilis) tenderstetch allowed the muscles fibres to shorten. Some tenderstretched muscles(e.g., m. gluteus profundus, 1.5 ${\mu}m$) appeared not to toughen even at very low sarcomere lengths, while others toughened at higher sarcomere lengths. The current data demonstrated that the effect of tenderstretch on the length of sarcomeres and its influence on palatability varied between muscles, Overall the difference between the two tenderstretch methods was for the aitch method to produce meat that was 3.2 units more palatable than the ligament hanging method.

• 산업식품공학
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• 제15권4호
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• pp.297-304
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• 2011

혼합물실험계획법(mixture experimental design)을 적용하여 라면 밀가루 혼합비를 최적화하였다. 밀가루 혼합비를 최적화하기 위하여 전체 기호도(overall palatability)의 최대화, 반죽 레올로지 특성의 특정 범위 유지를 최적화의 목적으로 설정하였다. 라면은 가장 보편적인 미국산 밀가루 중 강력분인 DNS, 중력분인 HRW, 박력분인 SW를 simplex-lattice 방식에 의해 혼합비를 달리하여 제조하였다. 각 시료는 Rapid Visco Analyser(RVA), 파리노그래프, 익스텐소그래프를 이용하여 반죽의 레올로지 특성치를 측정하였으며, 조리된 라면의 전체 기호도를 관능 검사 하였다. 정준상관분석(canonical correlation analysis)를 통하여 RVA의 최고점도(PV), 파리노그래프의 반죽형성시간(DT), 익스텐소그래프의 R/E 45 min을 주요 반죽 레올로지 특성치로 선발하였다. 최적화 목적으로 전체 기호도의 최대화와 최고점도(PV)(최대화), 반죽형성시간(DT)(최소화) 및 R/E45 min(최대화)를 지정하였다. 그 결과 최적화된 밀가루 혼합비는 DNS 33.3%, HRW 33.3% 및 SW 33.3% 이였으며, 이때 전체 기호도는 5.825, 최고점도(PV)는 587.9 cP, 반죽형성시간(DT)은 3.1 min, R/E 45 min는 2.339 BU/mm로 나타났다.

• 한국환경과학회지
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• 제17권5호
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• pp.537-546
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• 2008

The experiment was conducted to determine the effect of the mixed herbal medicine for the substitution of antibiotics on the performance of laying hens. Day old hyline 1,500 layer chicks were randomly assigned to 4 treatments. Control were 600 and three each treatment was 300. Eggs were collected at every weeks for measuring egg production and week 26, 27, 28 for chemical analyses. Chemical analyses were done for fatty acid profile of egg yolks, amino acid, antibiotics residue in eggs(collect eggs after supplying OTC 21ppm/bird/day to control for four day at 26, 27, 28) during the laying period($19{\sim}77wk$). On $0{\sim}4$ week, T-3 showed higher feed intake than those fed the other diets and on $5{\sim}13$ week, T-2 showed highest feed intake among treatments. After birds were moved ($14{\sim}18$ wk) CT-3 showed highest, but for overall rearing period, there was not significantly different among treatments. In conclusion the mixed herbal medicine did not tended to influence palatability to rearing birds. Egg quality(egg yolk color, haugh unit, eggshell breaking strength) showed no difference among treatments. Ratio of unsaturated fatty acid (mg/100g)/saturated fatty acid (mg/100g) was not difference among treatments, but linolenic acid and docosahexaenoic acid(DHA) of the mixed herbal medicine treatments showed higher then control. The antibiotics residue of CT, T treatments egg was not detected and control was not detected or below allowance. In conclusion the mixed herbal medicine can be possible to feed laying hen without antibiotics.

• Asian-Australasian Journal of Animal Sciences
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• 제12권2호
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• pp.261-270
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• 1999

Consumers are increasingly quality orientated and an understanding of the factors that influence product quality is a prerequisite to the development of programs to produce quality pork to meet market requirements. Pork quality is comprised of many components and is multi-factorial in nature. This review focuses on genetic and environmental influences on muscle color, water holding capacity, and palatability attributes. The impact of genetic factors such as breed variation and the influence of major genes (the Halothane and Rendement Napole genes), as well as relationships between carcass leanness and quality, are considered. In addition, the effect of nutrition, including vitamins and minerals, feeding level, and dietary energy:protein ratio, on pork quality is reviewed. Finally, the impact of diet on fat composition and quality is summarized.

• Asian-Australasian Journal of Animal Sciences
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• 제24권6호
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• pp.875-880
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• 2011

This study introduces the addition of wheat fiber, oat fiber, and inulin to Chinese-style sausages, in amounts of 3.5% and 7%, respectively. Researchers used analysis of general composition and texture properties, and sensory evaluation to assess the influence of these three types of dietary fiber on the quality and palatability of Chinese-style sausages. Results showed that the type and amount of dietary fiber introduced did not significantly influence the general composition, color, and total plate count of sausages. However, the addition of wheat fiber and oat fiber significantly hardened the texture of Chinese-style sausages (p<0.05). A greater amount of dietary fiber added implied a harder texture. Added inulin did not influence the texture of Chinese-style sausages (p>0.05). Results of product assessment showed that, aside from sausages with 7% wheat fiber scoring less than 6 points (on a 9-point scale) in terms of overall acceptability, the other groups of Chinese-style sausages scored over 6 points. Judges preferred the sausage groups with 3.5% added oat and wheat fiber. This study demonstrates that adding fiber to Chinese-style sausages to increase the amount of dietary fiber is feasible.

• 한국축산식품학회지
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• 제35권4호
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• pp.449-458
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• 2015

The effects of quality grade and storage time on physicochemical, sensory properties and microbial population of Hanwoo striploin beef were investigated. After a total of 30 Hanwoo beef were slaughtered, the cold carcasses were graded by official meat grader at 24 h postmortem. The carcasses were categorized into five groups (quality grade 1++, 1+, 1, 2, and 3) and were vacuum-packaged and stored. The samples were kept for 1, 4, 6, 8, 11, 13, 15, 18, 20, 22 and 25 d for analyses. As the quality grade was increased, moisture, protein and ash contents decreased (p<0.05). Higher quality grade corresponded with higher fat contents. The shear force values decreased with increasing quality grade and showed decreases sharply during the first 4 d (p<0.05). pH, water holding capacity, cooking loss, and volatile basic nitrogen for grade 1++ groups were lower than for grade 3 (p<0.05). CIE L* and b* values increased as increased quality grade (p<0.05). Meat color decreased until 13 d and fluctuated after 15 d of storage (p<0.05). Regarding the sensory scores, higher quality grade corresponded with higher juiciness, tenderness, flavor, fatty and palatability scores (p<0.05). Generally, increased storage time for 15 d improved sensory scores attributes. Results indicate that a high quality grade could positively influence physicochemical and sensory properties.

• Animal Bioscience
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• 제37권2호
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• pp.295-302
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• 2024

Objective: The aim of this study was to assess the effect of Thai native cattle grazing in the lowland or mountain forest on carcass characteristics, meat quality, sensory palatability, and chemical composition. Methods: Twelve male Thai native cattle with an average weight of 110±10 kg are allowed to be grazing in the lowland or Phu Phan mountain forest during the rainy season in northeastern Thailand. Results: The carcass characteristics, meat pH, and meat color were unaffected by treatment (p>0.05). The boiling loss was lower in the cattle grazing on the mountain forest (p = 0.027). The cattle grazing in the mountain forest had increased shear force (p = 0.039), tenderness (p = 0.011), and flavor intensity (p = 0.003). The protein and fat were higher (p<0.001 and p = 0.035, respectively) in cattle grazing in the mountain forest. The different grazing systems of the cattle had no effect (p>0.05) fatty acids in meat, except for capric acid (C10:0) and lauric acid (C12:0), which were higher (p = 0.046 and p = 0.049, respectively) when the cattle were grazing in the mountain forest. The different grazing systems did not influence (p>0.05) the unsaturated fatty acids in meat. Conclusion: Thai native cattle grazing in the Phu Phan mountain forest in the rainy season improves meat quality, sensory evaluation, and chemical composition.

• Asian-Australasian Journal of Animal Sciences
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• 제32권12호
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• pp.1923-1932
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• 2019

Objective: We investigated visual marbling level (VML) influence on pork loin physicochemical traits, consumer palatability responses, VML liking, purchase intent, and their relationships. Methods: For each of five slaughtering dates, at 24-h postmortem, nine paired Duroc castrated male boneless Longissimus dorsi (LD) muscles were categorized into low (LM, score 1 to 2, n = 3), medium (MM, score 3 to 4, n = 3), and high (HM, score 5 to 6, n = 3) VML. Meat physicochemical quality traits and consumer responses (n = 389) on palatability and VML liking, and purchase intent were evaluated. The experiment was in randomized complete block design. Analysis of variance, Duncan's multiple mean comparisons, and correlation coefficients were determined. Results: VML correspond to crude fat (r = 0.91, p<0.01), but both were reversely related to moisture content (r = -0.75 and -0.91, p<0.01, respectively). As VML increased, ash (p<0.05) and protein (p = 0.072) decreased, pH and $b^{\star}$ increased (p<0.05), but drip, cooking (p<0.05) and thawing (p = 0.088) losses decreased. Among treatments, muscle fiber diameter, sarcomere length, total and insoluble collagen contents, $L^{\star}$, and $a^{\star}$ did not differ (p>0.05). Compared to the others, HM had lower collagen solubility percentage (p<0.05), but similar (p>0.05) Warner-Bratzler shear force (WBSF). No differences (p>0.05) were found in juiciness, overall flavor, oiliness, and overall acceptability, but HM was more tender (p<0.05) than the others. Based on VML, consumers preferred MM to HM (p<0.05), while LM was similar to MM and HM (p>0.05). Corresponding to VML preference (r = 0.45, p<0.01), consumers (83%) would (p<0.01) definitely and probably buy MM, over LM (74%), and HM (68%), respectively. Conclusion: Increasing VML in pork LD altered its chemical composition, slightly increased pH, and improved water holding capacity, thereby improving its tenderness acceptability. Marbling might reduce chewing resistance, as lower collagen solubility in HM did not impact tenderness acceptability and WBSF. While HM was rated as most tender, consumers visually preferred and would purchase MM.

• 한국작물학회지
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• 제54권1호
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• pp.13-23
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• 2009

질소수비 및 실비 시용량을 증시하여 미립내 단백질함량을 증가시킴으로써 이에 따른 식미저하와 쌀의 구조적 특성의 품종별 반응을 정밀하게 분석 검토하였으며, 그 결과를 요약하면 다음과 같다. 1. 현미 단백질함량은 질소 수비 실비의 증량에 따라 표준구(N6) 대비 $35{\sim}47%$까지 증가하였으며 식미가 낮은 품종일수록 증가 정도가 컸고, 동일한 질소 15kg/10a 수준으로 1,2차 수비가 충분히 준 조건에서도 1차 추비에 비해 실비를 준 경우 유메히까리와 레이호우는 현미 단백질함량이 유의하게 증가하였다. 2. 아밀로스함량은 질소 수비 실비의 증시에 따라 대체로 단백질함량과 반대로 변화정도는 품종간 차이보다 미미하지만 감소하는 경향을 나타내었다. 3. 식미 관능총평은 히노히까리 > 유메히까리 > 레이호우 순으로 높았는데 N 12 kg/10a 이상에서 질소 수비 실비 증시에 따라 유의하게 감소하는 경향을 보였으며 식미가 낮은 품종일수록 저하 정도가 컸고, 모든 식미관능 특성이 아밀로스함량보다 단백질함량 변화에 따라 크게 좌우되었으며 식미가 양호한 품종보다 식미가 낮은 품종에서 단백질함량 변화의 영향이 컸다. 4. 미립의 층위별 분포를 보아 외층에서 내층으로 갈수록 단백질함량은 현저히 감소하였고 아밀로스함량은 증가하였다. 식미가 양호한 품종이 낮은 품종에 비해 단백질함량의 분포가 겨층에서 높은 반면 백미층에서 크게 낮았으며 특히 아밀로스함량의 백미 외층 분포비율이 낮았다.