• Journal of Life Science
• /
• v.22 no.10
• /
• pp.1392-1398
• /
• 2012

This study investigated the effects of diet of different forages on growth performance and carcass characteristics of Hanwoo steers. Twenty-one Hanwoo steers were randomly allocated to three groups (fed hay, reed, and reed with rice straw) of seven steers each. Initial and final body weights of control, T1, and T2 groups were 125.5, 128.3, 128.3 kg and 697.4, 614.6, 706.7 kg, respectively. Average daily gain tended to increase in controls (0.70 kg/d) and the T2 group (0.71 kg/d) but not as much in the T1 group (0.60 kg/d); however, there was no significant difference. DMI was not significantly different among the treatment groups, but T1 was relatively lower than the other groups. For the yield traits, carcass weight was not significantly different between controls and the T2 group but was greater in the T2 group compared to the T1 group (p<0.05). Back fat thickness and rib eye area were higher in controls and T2 compared to T1; yield grade (A:B:C, %) was greater in T1 (43:57:0) compared to the other groups (control 0:71:29; T2 29:42:29). For the quality traits, fat color and texture were not significantly different among groups. However, meat color and maturity were significantly greater in T1 compared to T2 (p<0.05). Marbling score and appearance rate of over 1st meat quality grade were greater in the control and T2 groups compared to the T1 group. Based on the results, growth performance, feed utilization, and carcass traits appeared to improve when roughage containing rice straw plus reed was offered. Therefore, reed is worth considering as a roughage source for fattening Hanwoo steers.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.13 no.2
• /
• pp.65-80
• /
• 1980

Processing conditions of the krill products such as paste food, krill protein concentrate, seasoned dried krill, powdered seasoning, meat ball, and snack have been examined and the quality was evaluated chemically and organoleptically. In the processing of paste food, krill juice was yielded $71\%$ and krill scrap $29\%$. The yields of paste and broth from the krill juice showed $53\%$ and $43\%$, respectively. In amino acid composition of the krill paste, proline, glutamic acid, aspartic acid, lysine, and leucine were abundant, while histidine, methionine, tyrosine, serine and threonine were poor. The optimum condition for solvent extraction in the processing of krill protein concentrate was the 5 times repetitive extraction using isopropyl alcohol at $80^{\circ}C$ for 5 mins. The yield of krill protein concentrate when used fresh frozen materials was $10.2\%$ in isopropyl alcohol solvent and $8.8\% in ethyl alcohol, and when used preboiled frozen materials, the yield was $13.0\%$ in isopropyl alcohol and $11.8\%$ in ethyl alcohol. Amino acid composition of krill protein concentrate showed a resemblance to that of fresh frozen krill meat. In quality comparison of the seasoned dried krill, hot air dried krill was excellent as raw materials and sun dried krill was slightly inferior to hot air dried krill, but preboiled frozen krill showed the poorest quality. The result of quality evaluation for seasoning made by combination of dried powdered krill, parched powdered sesame, salt, powdered beef extract, monosodium glutamate, powdered red pepper and ground pepper showed that the hot air dried krill was good in color and sundried krill was favorable in flavor. When krill meat ball was prepared using wheat flour, monosodium glutamate and salt as side materials, the quality of the products added up to $52\%$ of krill meat was good and the difference in quality upon the results of the organoleptic test for raw materials was not recognizable between fresh frozen and preboiled frozen krill. In the experiment for determining the proper amount of materials such as dried Powdered krill, $\alpha-starch$, sweet potato starch, sugar, salt, monosodium glutamate, glycine, potassium tartarate, ammonium bicarbonate, and sodium bicarbonate in processing krill snack, sample B(containing $7.7\%$ of dried powdered krill) and sampleC (containing $10.8\%$ of dried powdered krill) showed the most palatable taste from the view point of organoleptic test. Sweet potato starch in testing side materials was good in the comparison of suitability for processing krill snack. Corn starch and kudzu starch were slightly inferior to sweet potato starch, while wheat flour was not proper for processing the snack. In the experiment on frying method, oil frying showed better effect than salt frying and the suitable range of frying temperature was $210-215^{\circ}C$.

• Journal of Nutrition and Health
• /
• v.42 no.7
• /
• pp.650-663
• /
• 2009

The purposes of this study were to investigate one portion size of menus served and to evaluate nutrient intake of lunch at three elderly care facility food services located in Seoul. A weighed plate method was employed to measure plate wastes and consumption of the menus served. Yield factors were calculated from cooking experiments based on standardized recipes, and were used to evaluate nutrient intake. One hundred elderly participated in this study for measuring plate waste and were asked to complete questionnaire. Nutrient analyses for the served and consumed meal were performed using CAN program. The yield factors of rice dishes after cooking are 2.4 regardless of rice dish types, 1.58 for thick soups, 0.60 to 0.70 for meat dishes, and 1.0 to 1.25 branched vegetable. Average consumption quantity of dishes were 235.97 g for rice, 248.53 g for soup, 72.83 g for meat dishes, 39.80 g for vegetables and 28.36 g for Kimchi. On average the food waste rate is 14.0%, indicating the second highest plate waste percentage of Kimchi (26.2%), and meat/fish dish (17.3%). The evaluation results of NAR (Nutrition Adequacy Ratio) showed that iron (0.12), calcium (0.64), riboflavin (0.80), and folic acid (0.97) were less than 1.0 in both male and female elderly groups, indicating significant differences of NAR among three facilities. Compared to the 1/3 Dietary Reference Intake (DRIs) for the elderly groups, nutrient intake analysis demonstrated that calcium (100%) and iron (100%), followed by riboflavin, vitamin A, and Vitamin B6 did not met of the 1/3 EAR (Estimated Average Requirement). For the nutritious meal management, a professional dietitian should be placed at the elderly care center to develop standardized recipes in consideration of yield factors and the elderly's health and nutrition status.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.15 no.4
• /
• pp.283-290
• /
• 1982

Sardine and mackerel so called dark muscled fish have been underutilized due to the disadvantages in bloody meat color, high content of fat, and postmortem instability of protein. Recent efforts were made to overcome these defects and develope new types of product such as texturized protein concentrates and dark muscle eliminated minced fish. Approach of this study is based on the rapid dehydration of foamed fish-starch paste by dielectric heating. In process comminuted sardine meat was washed more than three times by soaking and decanting in chilled water and finally centrifuged. The meat was ground in a stone mortar added Ivith adequate amounts of salt, foaming agent, and other ingredients for aid to elasticity and foam stability. The ground meat paste was extruded in finger shape and heated in a microwave oven to give foamed, expanded, and porous solid structure by dehydration. Dielectric onstant $(\varepsilon')$ and dielect.ic loss $(\varepsilon")$ values of sardine meat paste were influenced by wavelength and moisture level. Those values at 100 KHz and 15 MHz were ranged 2.25-9.86; 2.22-4,18 for E' and 0.24-19.24; 0.16-1.20 for E", respectively, at the moisture levels of $4.2-13.8\%$. For a formula for fish-starch paste preparation, addition of $20-30\%$ starch (potato starch) to the weight of fish meat, $2-4\%$ salt, and $5-10\%$ soybean protein was adequate to yield 4-5 folds of expansion in volume when heated. Addition of e99 yolk was of benefit to micronize foam size and better crispness. In order to provide better foaming and dehydration, addition of $0.2-0.5\%$sodium bicarbonate, foaming agent, was proper to result in foam size of 0.5-0.7 mm and foam density of $200-400\;/cm^2$ which gave a good crispness. Heating time was depended upon the moisture level of fish-starch paste. For a finger shaped paste (1.0cm. $D\times10cm.L$) heating for 150-200 sec. in a microwave oven (700W. 2.45GHz) was sufficient to generate foams, expand, and solidify the porous structure of fish-starch paste. When the moisture content was above $55\%$ browning and scorching was deepened due to over-expansion and over-heating whereas the crispness was hardened by insufficient expansion at lower moisture content. In quality evaluation of the product, chemical composition of $30\%$ starch and $3\%$ salt added product was moisture $8.8\%$, lipid $2.4\%$, carbohydrate $46.7\%$, protein $36.1\%$, and ash $6.0\%$. Eleven membered panel test evaluated that fish-starch paste was acceptable in color, crisp-ness, taste, except a trace of fishy odour which could be masked by the addition of spice extracts.

• Korean Journal of Poultry Science
• /
• v.31 no.3
• /
• pp.165-170
• /
• 2004

The objective of this study was to evaluate the carcass and meat quality of broiler chicken when slaughtered after treating with different source of grain(T1, 100% corn; T2, 50% corn + 50% brown rice; T3, 100% brown rice) in broiler diet. The carcass weight was decreased when feeding level of rice increased. The yield of breast was higher in T2(18.6%) than T1(17.3%) and T3(l7.9%). The L values(L *) and b values(b*) in meat color were decreased as the feeding level of rice increased when compared to T1(P < 0.05). Warner-Bratzler shear force(WBS) values were higher in T2 and T3 compared to T1. Cooking loss(%) was increased for T2(23.49%) and T3(24.50%) compared to T1(22.90%). In fatty acid composition, linoleic acid(C18:2, n6) contents were significantly lower in T2(31.89%) and T3(27.89%) when compared to TI(33.21%)(P < 0.05), and the total contents of unsaturated fatty acids(UFA) were 76.85%(T1), 77.22%(T2), or 75.49%(T3). The ratio of n6/n3 was decreased as the level of rice increased in the feed(T1 19.89%, T2 17.73%, and T3 17.01%). In conclusion, the meat quality was not significantly different between T1 and T2 from the results of carcass weight, meat color, WBS, and fatty acid composition; therefore, brown rice can be substituted for 50% of corn in the broiler diets.

• Journal of Animal Science and Technology
• /
• v.55 no.3
• /
• pp.219-227
• /
• 2013

This study was conducted to elucidate the characteristics of equine meat traits and to evaluate the utilization of dried-citrus pulp abundantly produced in Jeju Island as feed ingredient in the diet of finished meat horses. Treatment groups consisted of wheat bran (A) and the dried-pellet mixture of citrus pulp (20%) and wheat bran (80%) (B). Feeding of agricultural by-products were 2 times in a day at the level of 1.5% of body weights. Water and dried-grass forage was not restricted. The average daily gain was similar in both groups. Feed conversion of treatment B showed lower level than that of A. Carcass rate of B was relatively lower than that of A, but meat yield grade of B was higher than that of A. For meat color traits, $L^*$ of B was lighter than that of A, and $b^*$ of group B was lower than that of group A. From the analysis of physical characteristics of equine meats, shearing force had decreased in the treatment B but the levels of drip loss and water holding cavity had increased in the treatment B compared to A. The level of crude fat is lower in the treatment B than the treatment A. For the mineral contents, the treatment B showed higher levels of Ca, K, Mg, Cu and Mn than that of A. For the fatty acid contents, the treatment B showed increased levels of stearic acid, oleic acid, eicosenoic acid, and arachidonic acid compared to A. Consequently, these results suggested that dried-citrus pulp might be utilized as replacement material for equine forage. Please rewrite the whole abstract and should include all required information. Before resubmission, please check it again from a native colleague in your group.

• Asian-Australasian Journal of Animal Sciences
• /
• v.23 no.7
• /
• pp.952-959
• /
• 2010

This study was conducted to evaluate growth, behavior and carcass traits of fattening Hanwoo (Korean native cattle) steers managed in different group sizes. A total of 48 animals, 6 months of age, were allocated to one of three group sizes and the experiment was conducted from 12 to 30 months of age. Groups were balanced for weight and the group sizes consisted of 4, 8, or 12 steers which were named 4sG, 8sG and 12sG, respectively. When animals were 12 months of age, initial fasted body weight (BW, $304.51{\pm}12.40\;kg$) was measured. All animals were housed at a constant space allowance of $8.82\;m^2$ per animal, and a feeder and drinker were provided per 4 animals. The whole fattening stage was divided into three phases: phase I (from 12 to 18 month of age), phase II (from 19 to 24 month of age), and phase III (from 25 to 30 month of age). Steers managed in 12sG showed low (p<0.05) growth rate and feed conversion rate (FCR) in phase I and phase II when compared to other treatment groups. However, this difference was not observed for the whole fattening phase (p>0.05). Steers managed in 4sG had a thick (p<0.05) ultrasound back fat thickness at 15 and 18 months of age. However, group size had no effect on meat yield and quality traits of area and marbling score. Animals managed in 8sG yielded a better meat grade of "A" than the "B" grade in other treatment group sizes. Lean color, fat color, firmness and maturity scores did not differ among group sizes. Hanwoo steers housed under 12sG spent less time on eating concentrate, relevant higher eating rate, less frequency of allogrooming, and more time on walking (p<0.05). It could be concluded that a large group size retarded growth rate and back fat thickness in the fattening stage, which was mainly focused on 15 and 18 months of age.

• The Korean Journal of Malacology
• /
• v.24 no.2
• /
• pp.109-119
• /
• 2008

In order to investigate the possibility of yearly-harvest, we carried out growth experiment(shell height, meat weight and condition index) for of the artificial oyster spat, which suspended in three different times before the season for natural spat around coastal waters of Gyeongnam Province. Shell growth of spats suspended in June showed higher than those in April and May. In meat weight, the growth of spats was significantly elevated from October, of which significant difference was observed depending on growing farms(Gosung$\geq$80 mm) and October on the meat weight level($\geq$5 g).

• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.4
• /
• pp.651-659
• /
• 2015

This study was conducted to investigate the effects of addition of dandelion leaf, root and whole part extract on the quality and sensory characteristics of ground pork meat. Four types of ground pork were evaluated: 10% ice water added (control), 10% dandelion leaf extract added (DL), 10% dandelion root extract added (DR), and dandelion whole part extract added (DW). There was no significant difference in $L^*$, $b^*$, VBN content, moisture, protein, fat and ash of raw and cooked ground pork, cooking yield, water holding capacity, moisture retention, fat retention, reduction in diameter, total free amino acid, taste, texture, juiciness, or overall acceptability. The total polyphenol content of the control, DL, DR, and DW groups were 2.07, 6.49, 3.85 and 5.77 mg/100 g, respectively. Total phenol content of DL was significantly higher than those of the other samples. The pH was highest in the control. The TBARS values of the control, DL, DR and DW were 0.52, 0.20, 0.31, and 0.24 mg MA/kg, respectively, and TBARS values of the control were significantly higher than those of the other samples. Flavor was highest in DL. We suggest that dandelion leaf extracts may be a useful ingredient in ground pork to improve color, flavor, and antioxidant potential.

• Korean Journal of Food Science and Technology
• /
• v.30 no.3
• /
• pp.552-556
• /
• 1998

In this study, the quality stability of a kind of natural seasoning material, the mixture of enzyme treated mackerel meat and Laminaria powder during the storage was investigated by measuring the TBA(thiobarbituric acid)value, extend of browning, changes in amino nitrogen and chlorophyll a, and fatty acid composition, and the results of sensory evaluation. Addition of sodium alginates (0.08%) and calcium carbonate (0.02%) seemed effective as a binder to yield clarity of the hot water extract of the product. In results, the mixture of Laminaria powder and the enzyme treated mackerel meat added with 0.08% sodium alginate and 0.02% calcium carbonate was more stable in overall quality than the other cases of preparation. And the taste of the mixture could favorably compete with that of dried anchovy extracts.