• Korean journal of food and cookery science
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• v.28 no.5
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• pp.579-588
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• 2012

This study was tested the effects of the addition of blended wasabi juice on the quality characteristics of the soy sauce seasoned chicken meat at $4^{\circ}C$ for 12 days. The proximate analysis on the blended wasabi juice (w/w) showed 76.55% water, 4.15% crude protein, 0.58% crude fat, and 1.31% ash. There was no significant differences in the pH of the samples. The lightness ($L^*$) and yellowness ($b^*$) increased in proportion to the increased amount of the blended wasabi juice, but the redness ($a^*$) tended to decrease. The volatile basic nitrogen (VBN) was lower with the increased addition of the blended wasabi juice. The level tendencies in the salinity and water-soluble solids decreased with increasing amount of the blended wasabi juice added, but the difference was not significant. The total counts of viable cells and coliforms were lower in the juice-treated groups. In the preference test of the samples, the seasoned chicken breast with 2% blended wasabi juice was the most preferred in the overall acceptability, color, saltiness, sweetness, flavor, and texture.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.293-300
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• 2012

This study investigated the effects of a low-voltage ohmic heating process (2.5 and 3.8 V/cm) on the thawing characteristics and NaCl diffusion of pork. The thawing rate of pork was dependent on the applied voltages and brine salinities, and few differences were obtained in pork quality parameters (color, water-holding capacity, and shear force) regarding the different treatments. The NaCl concentration of pork after ohmic thawing was higher than that following brine-immersion thawing, however, the NaCl diffusion did not differ from when fresh meat was immersed in brine. For application of the ohmic process in fresh pork, various ohmic pulses were generated in order to prevent the meat from overheating, and the results indicated that the ohmic process was a better way to enhance NaCl diffusion compared with immersing pork at high temperature. Although the mechanisms involved in NaCl diffusion at low-voltage electric field strength were unclear, the present study demonstrated that the ohmic process has a potential benefit in the application of meat processing.

• Journal of agriculture & life science
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• v.50 no.5
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• pp.129-137
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• 2016

This study investigated the effect of dietary lysine and gamma-linolenic acid(GLA) levels on growth performance, carcass traits, and meat quality in finishing pigs. Pigs were provided with feed containing two different levels of lysine(0.45% and 0.75%) with three different levels of gamma-linolenic acid(0.0, 0.3, and 0.6%). Average daily gain(ADG) was significantly lower (p<0.01) in pigs provided with the lower level of lysine. In contrast, feed/gain(p<0.01), diet cost/gain(p<0.05), and intramuscular fat(p<0.01) were all significantly higher in pigs fed the lower level of lysine. Similarly, meat color scores(CIE L*, a*, and b*) and cooking loss were significantly higher(p<0.01) in pigs fed the lower level of lysine, whereas shear force(kg/2.5 inch2)was not affected by dietary lysine. The addition of GLA had no significant effect on any of the parameters measured. The results indicate that providing pigs with 0.45% lysine in their diet may help to increase intramuscular fat content, allowing the industry to produce pork products that meet consumer needs in Korea.

• Journal of Preventive Veterinary Medicine
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• v.43 no.4
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• pp.194-200
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• 2019

This study was conducted to investigate the mechanism of the oxidation process of meat. In the instrumental color, redness, yellowness, and chroma showed significant differences during storage period (P<0.05), whereas hue angle increased (P<0.05), but no significant difference in lightness(P>0.05). The results of TBARS increased significantly during storage period (P<0.05). The thiol and carbonyl contents increased significantly during storage period(P<0.05). Metabolites analysis showed that lactic acid, proline, phenylalanine, mannose, talose, lysine, and tyrosine were significantly different with the storage periods (P<0.05). All the samples used in the experiment were able to confirm that sample went through normal oxidation process with indicators and components were increased or decreased. Further research is needed to study the correlation between metabolite materials.

• Korean Journal of Agricultural Science
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• v.50 no.2
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• pp.337-346
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• 2023

Synbiotics help to improve gut health by promoting the growth of beneficial bacteria while glyconutrients provide a source of energy for the gut bacteria and may also have immunemodulating effects. The aim of the present study was to assess the effect of this combination on fatty acid and meat quality characteristics of growing pigs. In a five-week experiment, 804 growing three-way crossbred ([Landrace × Yorkshire] × Duroc) pigs with an initial body weight of 31.90 ± 2.6 kg on average were assigned to two treatments: 1) CON (basal diet) and 2) TRT1 (basal diet + 0.3% glycozyme [synbiotics and glyconutrient]), each consisting of 402 pigs. The TRT1 groups showed significantly higher values of palmitoleic acid (C16:1), capric acid (C10:0), myristic acid (C14:0), lauric acid (C12:0), elaidic acid (C18:1, t), pentadecylic acid (C15:0), gondoic acid (C20:1), lignoceric acid (C24:0), and omega-6 : omega-3 in fat than the CON groups. Moreover, in the lean tissues of the pig, the levels of C12:0, C14:0, C17:0, and C20:1 were significantly higher in TRT1 than in CON. However, significant differences were not observed after glycozyme addition in pH, water holding capacity, cooking loss, longissimus muscle area, drip loss, meat color, and sensory evaluation parameters. To conclude, the positive results of the fatty acid composition indicate that glycozyme may be an effective pig feed additive.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.305-309
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• 2004

More a reddish color of KNBP was related to higher frequency of slower fiber type. Tender meat with a faster ageing rate for KNBP was coincided with a faster proteolytic rate, and likely a higher collagen solubility (data not shown). However, it is not confirmed whether the results were linked to the favorable pH/temperature window during rigor development, or fiber composition for tender meat.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.281-289
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• 2010

This study was performed to provide basic data on sous-vided beef sirloin by comparing its water content, color, brightness, number of microorganism, mechanical quality characteristic test, and sensory test with a control group that was cooked using a traditional preparation method. There were no significant pH difference but water content, brightness, yellowness, and springiness were higher for the sous-vided beef sirloin, however, the sous-vided beef sirloin had less redness, hardness, and number of microorganism. Although sous-vided beef sirloin required a longer cooking time, it was softer and had a higher springiness. Generally, the sous-vided beef sirloin had a showed longer storage period and better evaluation than traditionally cooked beef sirloin in the sensory test. As a result, sous-vided beef sirloin is expected to have several merits over traditional preparation methods.

• Journal of Food Hygiene and Safety
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• v.10 no.4
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• pp.213-217
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• 1995

A screening method has been developed for detecting sulfamethazine(SMZ) contamination of meat or feeds by using horseradish peroxidase (HRP) labeled protein A (Prot AHRP)and an indirect competitve enzyme-linked immunosorbent assay(ELISA). The assay is based on competitve binding of guinea pig anti-SMZ with SMZ in smaple and SMZ-gelatin conjugate(SMZ.GEL). Percent binding (B.Bo$\times$100) was calculated from the absorbance in the absence (B0) and presence (B) of SMZ. By the sandard curve prepared by plotting log(SMZ) vs percent binding of each known reference solution, the detection limit was 1.0ppb or less. Cross reacton with sulfadimethoxine, sulfaguaniding, sulfamerazine, sulfamthoxpyridazine, sulfanilamide, sulfisomidine and sufisoxazole were not observed. But sulfamerazine crossreacted in the test. The EC-50 value (concentration causing 50% inhibition of color development compared with blank) of sulfamerazine was 2.0 ppm. Further quality control will make the ELISA system ideal for the detection of SMZ in meat or feeds.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.167-171
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• 1999

The production of emulsion sausage generally contain nitrite as a curing agent for preservative effect and color as well as flavor development. This investigation describe a study on the inhibitory effect of chitosan against some spoilage bacteria and substitution effect of nitrite in sausages. Among of the chitosan, M.W. 120KDa of chitosan has shown an antimicrobial effect. When 0.2% of chitosan and half of normal nitrite content were added to sausage, effect of preservative quality was same that added to normal content of nitrite in sausages. Sausage added to 0.5% of chitosan has been a good storage property even though without nitrite. The growth of most of bacteria was inhibited 80% or more at 0.01~0.2% of chitosan. These results indicated that M.W. 120KDa of chitosan as a natural material could provide sausage protection and very reduced or substituted amount of nitrite against spoilage bacteria.

• Preventive Nutrition and Food Science
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• v.15 no.4
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• pp.340-347
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• 2010

To standardize the recipes for healthy fast food market potentiality, a sensory acceptability analysis, instrumental texture analysis and nutritional evaluation were performed on Korean style mung bean pancake (MPC) and modified MPC containing squid meat and soybean. Optimal ingredient formulation was revealed to be 34% mung bean, 49% pork and 17% vegetables for traditional MPC, and 21% pork, 66% squid meat and 13% soybean for modified MPC, using response surface methodology. Flavor and hardness correlated highly with overall acceptability, rather than appearance and color of traditional MPC. Higher squid levels raised adhesiveness, springiness and resilience of modified MPC, but the higher soybean levels decreased these textural attributes. Protein, lipid and total calories of modified MPC were lower than those of traditional MPC. Degree of gelatinization of modified MPC was superior to traditional MPC.