• The Korean Journal of Food And Nutrition
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• 제8권2호
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• pp.128-134
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• 1995

God created the havens and earth and god gave man every seed-bearing plant and every tree that has fruit with seed in it. These food Is all vegetable food that don't take diseases of adult people. But God gave Noah the green plants. Everything that lives and moves will be food for Noah. Just as God gave man the green plants. And then man must not eat meat (animal protein food) that has its lifeblood still in it and God must not eat fat in it. The fat contains much fat (saturated fatty acids) and cholesterol that have susceptibility to disease of coronary heart, hypertension and atheriosclerosis etc. God must not eat these fat before we don't know that It have susceptibility to disease of adult people.

• Journal of Digestive Cancer Research
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• 제11권2호
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• pp.77-84
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• 2023

Dietary habits play a significant role in the development of colorectal cancer. Over the past decades, various epidemiological and meta-studies have indicated a close relationship among nutrient intake, dietary habits, and incidence of colorectal cancer. Less consumption of red or processed meat and alcohol, if possible, and high consumption of vitamins B and D, garlic, magnesium, fiber, calcium, and omega-3 fatty acids reduce the risk of colorectal cancer. Additionally, balanced diet intake and proper weight maintenance are crucial for colon cancer prevention. All these factors are modifiable and associated with the recurrence and overall survival after cancer development, thereby greatly contributing to the nutritional treatment of patients diagnosed with colorectal cancer.

• Journal of Animal Science and Technology
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• 제47권5호
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• pp.721-730
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• 2005

Effects of levels of Bomboo Vinegar Liquids(BVL) on growth performance, serum profile and meat quality in employing 90 pigs were investigated. Ninety pigs were allocated into 3 groups and fed by dietary levels of BVL 0(control), 2.0 and 4.0% were included in experimental diets of each of the groups. Concentrated diet was supplemented with 2.0 and 4.0% BVL. The results showed that the daily weight gains and the feed conversion increased significantly(p<0.05) in 2.0% BVL and the feed intake increased slightly. The glucose and the cholesterol contents at the serum decreased significantly(p<0.05) in 2.0 and 4.0% BVL. On the other hand the total protein concentration and the blood urea nitrogen(BUN) increased significantly(p<0.05) in 4.0% BVL. The carcass weight increased significantly(p<0.05) in 4.0% BVL, and back fat thickness had decreased significantly(p<0.05) in 2.0 and 4.0% BVL. The carcass grade tended to increase in 2.0 and 4.0% BVL. The total fat content of loin tended to increase in 2.0 and 4.0% BVL while the cholesterol content decreased significantly(p<0.05). The pH had lower slightly in 2.0 and 4.0% BVL, the lightness and the yellowness of the meat color had higher significantly(p<0.05) while the redness decreased. Shear force values had lower significantly(p<0.05) in 2.0 and 4.0% BVL. For the fatty acid composition, the saturated fatty acids decreased significantly(p<0.05) in 2.0 and 4.0% BVL while unsaturated fatty acids(oleic acid and linoleic acid) increased significantly(p<0.05). For the sensory evaluation, 2.0 and 4.0% BVL had a significant(p<0.05) effect of diminishing the odor and improving the appearance. The taste was also significantly(p<0.05) improved. In conclusion the 2.0% BVL had a positive effect on the feeding performance, the carcass grade and the meat quality characteristics therefore 2.0% BVL is the appropriate supplemental levels of BVL for finishing pigs.

• Journal of Animal Science and Technology
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• 제45권1호
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• pp.57-68
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• 2003

Effects of supplemental levels of Bomboo vinegar(BV) on growth performance, serum profile and meat quality in 15 Korean native Hanwoo cows was investigated. Concentrate diet was supplemented with Bamboo vinegar with 3% and 6% of the diet. Daily weight gain was increased slightly at 3% BV, but it was decreased in 6% BV. Feed intake was decreased(P<0.05) at 6% BV. Glucose concentration of serum profile was decreased(P<0.05) at 3% and 6% BV. Total protein and cholesterol concentrations were increased(P<0.05) at 3% and 6% BV. BUN concentration was increased(P<0.05) at 3% BV. In carcass characteristics the longissimus muscles of all BV treatments showed no significant(P<0.05) effects, but back fat thickness was decreased significantly(P<0.05) in 6% BV. Marbling score was increased significantly(P<0.05) at 3% BV, thus improving the meat quality. Cut meat production was not difference by treatment. Crude fat content of proximate chemical composition in longissimus muscle was increased(P<0.05) in 3% BV. Shear force and cholesterol contents were decreased(P<0.05) in 3% and 6% BV. The 16:0 of fatty acid composition in longissimus was decreased(P<0.05) whereas 18:1 was increased(P<0.05) at 3% and 6% BV. The composition of saturated fatty acids(SFA) was decreased(P< 0.05), whereas unsaturated fatty acids(USFA) was increased(P<0.05) in 3% BV. Odor and appearance of sensory evaluation were not difference by treatment. Taste was improved significantly (P<0.05) in 3% and 6% BV with the peculiar and savory taste of Hanwoo being more emphasized. The results of this experiment indicated that 3% BV improved the marbling score and crude fat content, decreased the shear force and cholesterol contents, increased the USFA composition, and improved the taste of sensory evaluation in Korean native Hanwoo cows.

• Journal of Life Science
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• 제17권7호통권87호
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• pp.964-969
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• 2007

This study was carried out to investigate the effects of addition of pork fat, olive oil and soybean oil on the quality and sensory of ground pork meat. The samples consisted of the ground pork meat containing 20% pork fat (GP-P), 20% olive oil (GP-O), and 20% soybean oil (GP-S). The chemical composition, surface color, fatty acid composition, water hold-ing capacity, pH, VBN content and TBARS value were determined for the ground pork meat as the quality characteristics, and the sensory score were also evaluated. The moisture, crude protein, crude fat and crude ash content were not different among the GP-P, GP-O and GP-S. The $L^{*}$(lighaess), $a^{*}$(redness) and $b^{*}$(yellowness) of /GP-P were higher than those of the GP-O and GP-S (p<0.05). Palmitic acid was the most abundant among saturated fatty acids, and palmitic acid content of GP-P (24.384%)was higher than that of the GP-O (15.611%) and GP-5 (14.423%). In case of unsaturated fatty acids, oleic acid of GP-P (43.773%) and GP-O (65.040%) were the highest, linoleic. acid for GP-5 (40.762) was the highest. The water holding capacity of GP-P was higher than that of the GP-0 and GP-5, the pH of GP-S was higher than that of the GP-P and GP-O, and the VBN content and TBARS value of GP-P was higher than that of the GP-O and GP-5 (p<0.05). The raw color of GP-0 and GP-S were higher than that of the GP-P (p<0.05), however the raw aroma was not different among the samples. In case of roasted ground pork meat, the aroma was not different among the samples, the taste, texture and palatability or GP-S were the highest among the samples, and the juiciness of GP-O and GP-S were higher than that of the GP-P(p<0.05).

• Journal of Animal Science and Technology
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• 제44권3호
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• pp.327-340
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• 2002

This study was conducted to investigate the effects of domestic clay minerals on feed efficiency, meat quantity, meat quality and economic traits in 24 head of Hanwoo steers(166.1kg in body weight) for 540 days from six to 24 months in age. Feeding trial was conducted with 4 treatment(six heads/treatment) which were T1(Control), T2(Control+Kaolinite), T3(Control+Bentonite), T4(Control+Illite). The results obtained are summarized as follows; The range of average daily gains were 0.682 to 0.713, 0.669 to 0.714, 0.690 to 0.840 and 0.699 to 0.756kg in growing, fattening, finishing and over-all period, respectively, and the gains were high in T1 for growing and fattening period but in clay mineral groups for finishing and over-all period, especially it was high in Illite and Bentonite groups. Concentrates and TDN intakes per unit of kg gains were lower in clay mineral groups than in control and was lower especially in Bentonite groups. In carcass characteristics, dressed carcass and fresh meat and retailed cut percent were not apparently difference by treatments, and yield index was 69.3, 68.9, 68.8 and 68.6 in T3, T2, T4 and T1, respectively. Marbling scores were 5.1, 4.6, 4.4 and 3.3 in T3, T2, T4 and T1, respectively, and the range of shear force by treatment was from 3.51 to 6.02kg/cm2. and were improved with significant difference(P<0.05) in clay mineral groups than in control. Also in palatability traits, panel test scores of juiciness, tenderness and flavor were improved in clay mineral feeding groups, especially the flavor was improved with highly significant difference(P<0.01) in clay mineral groups than in control. In total fatty acid contents, the rate of SFA(saturated fatty acid) in longissimus muscle of beef was higher in the order of T2, T3, T1 and T4 while the rate of MUFA(monounsaturated fatty acid) was high in the order of T4, T3, T1 and T2. The content of oleic acid which is major influential factor at the flavor of beef was higher in Illite groups than in any other groups. In composition of amino acids in longissimus muscles of beef, the rate of essential amino acids was high in the order of T1, T2, T3 and T4. and the rate of amino acids in clay mineral groups was smaller than in control.In chemical component in Gom-Tang(soup of bone) made by Hanwoo steer’s leg-bone, the ranges of crude protein, ether extract, and crude ash was 0.81 to 1.24, 0.17 to 0.35 and 0.07 to 0.09%, respectively. In mineral composition, the ranges of Ca, P, Na and Mg was 14.01 to 15.77, 11.45 to 16.40, 37.92 to 49.99 and 0.26 to 0.46ppm, respectively. Chemical composition were not apparently different but mineral composition was increased in clay mineral groups than in control. Income by treatments was 967,096 to 1,524,055 Won per head for 540 days and income of clay mineral groups in comparison with control’s increased by 23.7 to 57.6 percent, and especially it was higher in bentonite and(or) Illite groups than others. According to the above results it may be concluded that clay mineral to growing-fattening Hanwoo steers can be improved the meat quantity, meat quality and income. Especially the effect of bentonite and illite is large and can be recommended for usage to improve animal performance as feed additives of growing-fattening Hanwoo steers.

• Food Science of Animal Resources
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• 제27권2호
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• pp.179-184
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• 2007

The objective of this study was to investigate the contents of meat and non-meat ingredients, calorie, fatty acid composition, and cholesterol contents of processed meat products of which informations are being provided for consumer and partly required for the current labeling system in Korea. A total of sixty-one domestic processed meat products produced from 6 domestic meat companies were collected at the large supermarkets in Suwon city; 1) 31 ham products(3 loin hams, 6 press hams, 20 mixed press hams and 2 fish hams), 26 sausage products(15 pork sausages, 7 mixed sausages and 4 fish sausages) and 4 ground processed meat products. Soy protein and com starch were widely used as non-meat ingredients for the most of processed meat products. The contents of meat, protein, fat, cholesterol contents, and calories were 75-98, 12-23, 1-16%, 7-50 mg/100g, and 1,620-3,127 cal/g for ham products and 60-96, 5-17, 3-27%, 5-73 mg/100g, and 1,271-3,546 cal/g for sausage products, respectively. The saturated(SFA), monounsaturated(MUFA) and polyunsaturated fatty acids(PUFA) contents of ham products were 31-40, 44-53 and 60-72%, and those of sausage products were 17-38, 34-61, and 13-37%, respectively. The ranges of meat contents and nutritional compositions were considerably broad even in the same type of the meat products. Therefore, the labeling system of the nutritional facts for ham as well as sausage products is necessary to categorize the quality level and thus to give the nutritional information to consumer for better choice of products in market.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제34권6호
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• pp.678-684
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• 2001

In Korea, the conger eel, Conger myriaster and sea eel, Muraenesox cinereus have been eaten as a sliced raw ash meat for a long time. This study was carried out to compare the food component and sensory differences of the conger eel and sea eel as a sliced raw fish meat. The yield and ash content of conger eel were slightly higher than those of sea eel, and no significant differences in moisture, crude protein and crude lipid. The major fatty acids of conger eel were 16:0 ($19.9\%$), 18 : 1n-9 ($36.1\%$) and 22: 6n-3 ($8.3\%$), while those of sea eel were 16:0 ($24.0\%$), 16: 1n-7 ($12.1\%$) and 18:1n-9 ($21.9\%$), The contents of (n-3)-fatty acids were low in all of the two samples. The contents of total amino acid in the conger eel and sea eel were 19,147.2 mg/100 g and 18,527.1 mg/100 g, respectively. The major amino acids of two samples were aspartic acid, glutamic acid and lysine. The chemical score in protein of conger eel was higher about $6\%$ than that of sea eel, and the Ca and P contents of conger eel were also higher than those of sea eel. Although the nutritional value of conger eel as a sliced raw fish meat was generally higher than that of sea eel, the sensory scores in taste and texture of conger eel were lower than those of sea eel.

• Journal of Animal Science and Technology
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• 제62권3호
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• pp.409-419
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• 2020

This study evaluated the effects of breed and gender in Duroc (D), Pietrain (P), and crossbred (DP) pigs. Loin samples were collected from D (n = 79), P (n = 42), and DP (n = 45) pigs. Intramuscular fat content was significantly lower in P (p < 0.001), and pH was lowest in DP pigs (p < 0.001). Gilts had higher intramuscular fat (IMF) and pH values than did castrated males (p < 0.05). Water-holding capacity was lower in DP pigs than that in D and P pigs (p < 0.001). Shear force in DP pigs was higher than that in D and P pigs (p < 0.001). Lightness and yellowness of meat in DP pigs was increased compared with coloring of P pig meat (p < 0.01). Meat from DP pigs was redder compared with meat from in D and P pigs, and it was higher in gilts than in castrates (p < 0.001). The C16:0 content was lower in P and DP pigs than in D pigs (p < 0.01). C18:2 content was higher in P and DP pigs than in D pigs (p < 0.001). Unsaturated and saturated fatty acids increased in P pigs compared with levels in D pigs (p < 0.05). Our results suggest that meat quality can be controlled by crossbreeding to increase or reduce selected properties. This study provides the basic data on the meat characteristics of F1 DP pigs. Thus, further study should be conducted to estimate the meat quality of various crossbreeds.

• Korean Journal of Poultry Science
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• 제39권2호
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• pp.77-85
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• 2012

This study was to investigate the amino acid, free amino acid and fatty acid composition of chicken breast muscle and legs muscle by different raising periods (30, 36 and 42 days). In amino acid composition, the glutamic acids were 3.63% at 30 days, 3.63% at 36 days and 3.54% at 42 days in the breast muscle. The glutamic acid contents in the breast and leg muscle were decreasing tendency as raising periods increased. The total free amino acids were 370.6 mg at 30 days, 235.9 mg at 36 days and 246.3 mg at 42 days in the breast muscle, and those were 470.16 at 30 days, 326.4 mg at 36 days and 321.9 mg at 42 days in the leg muscle. Total contents of free amino acids were higher in chicken legs muscle than in chicken breast muscle. The linoleic acids, the most essential fatty acid, were contained 17.84% at 30 days, 17.84% at 36 days and 20.33% at 42 days in chicken breast muscle. These results indicated that the fatty acid composition increased as raising periods increased. There were 0.69% DHA (Docosahexaenoic acid) in chicken breast muscle at 30 days, 0.96% at 36 days and 1.29% at 42 days. From these results, the DHA contents in chickens were also increased as raising periods increased.