• The Korean Journal of Legal Medicine
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• v.42 no.4
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• pp.126-140
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• 2018

The diagnosis of cause of death (COD) or estimation of postmortem interval (PMI) is hard to perform using postmortem blood or other bodily fluids due to various biochemical changes that occur during the agonal phase or after death. To solve these problems, new paradigms and new analytical methods are needed. In this study, postmortem blood was fractionated with specific gravity 1.021, 1.029, 1.038, and 1.045, and the absorbance patterns of each sample of the 131 total cases (12 kinds of COD) were analyzed using a spectrometer. The absorbance was grouped into 9 patterns (ABS pattern 1 to 9) according to the wave length and the signal intensity. These patterns of postmortem blood were found to be distinctly different from the absorbance pattern of fresh blood. The analysis of ABS patterns is useful for the diagnosis of deaths due to acute or rapid bleeding, fire death, drowning and, in some cases, poisoning, but is not useful for the estimation of PMI.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.11
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• pp.1649-1656
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• 2015

Gene expression profiling has offered new insights into postmortem molecular changes associated with meat quality. To acquire reliable transcript quantification, high quality RNA is required. The objective of this study was to analyze integrity of RNA isolated from chicken skeletal muscle (pectoralis major) and its capability of serving as the template in quantitative real-time polymerase chain reaction (qPCR) as a function of postmortem intervals representing the end-points of evisceration, carcass chilling and aging stages in chicken abattoirs. Chicken breast muscle was dissected from the carcasses (n = 6) immediately after evisceration, and one-third of each sample was instantly snap-frozen and labeled as 20 min postmortem. The remaining muscle was stored on ice until the next rounds of sample collection (1.5 h and 6 h postmortem). The delayed postmortem duration did not significantly affect $A_{260}/A_{280}$ and $A_{260}/A_{230}$ ($p{\geq}0.05$), suggesting no altered purity of total RNA. Apart from a slight decrease in the 28s:18s ribosomal RNA ratio in 1.5 h samples (p<0.05), the value was not statistically different between 20 min and 6 h samples ($p{\geq}0.05$), indicating intact total RNA up to 6 h. Abundance of reference genes encoding beta-actin (ACTB), glyceraldehyde 3-phosphate dehydrogenase (GAPDH), hypoxanthine-guanine phosphoribosyltransferase (HPRT), peptidylprolylisomerase A (PPIA) and TATA box-binding protein (TBP) as well as meat-quality associated genes (insulin-like growth factor 1 (IGF1), pyruvate dehydrogenase kinase isozyme 4 (PDK4), and peroxisome proliferator-activated receptor delta (PPARD) were investigated using qPCR. Transcript abundances of ACTB, GAPDH, HPRT, and PPIA were significantly different among all postmortem time points (p<0.05). Transcript levels of PDK4 and PPARD were significantly reduced in the 6 h samples (p<0.05). The findings suggest an adverse effect of a prolonged postmortem duration on reliability of transcript quantification in chicken skeletal muscle. For the best RNA quality, chicken skeletal muscle should be immediately collected after evisceration or within 20 min postmortem, and rapidly preserved by deep freezing.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.29-36
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• 2016

This study was performed to investigate the role of pH and temperature postmortem, and to demonstrate the importance of these factors in determining meat quality. Postmortem pH_45min (pH at 45 min postmortem or initial pH) via analysis of Pearson’s correlation showed high positive correlation with pH change pH_c24 (pH change from pH_45min to pH_24h postmortem). However, postmortem pH after 24 h (pH_24h or ultimate pH) had a high negative correlation with pH change, pH_c24, CIE L*, and protein content. Initial temperature postmortem (T_1h ) was positively associated with a change in temperature from 45 min to 24 h postmortem (T_c24) and cooking loss, but negatively correlated with water holding capacity. Temperature at 24 h postmortem (T_24h) was negatively associated with T_c24. Collectively, these results indicate that higher initial pH was associated with higher pH_c24, T_1h, and T_c24. However, higher initial pH was associated with a reduction in carcass weight, backfat thickness, CIE a* and b*, water holding capacity, collagen and fat content, drip loss, and cooking loss as well as decreased shear force. In contrast, CIE a* and b*, drip loss, cooking loss, and shear force in higher ultimate pH was showed by a similar pattern to higher initial pH, whereas pH_c24, carcass weight, backfat thickness, water holding capacity, fat content, moisture content, protein content, T_1h, T_24h, and T_c24 were exhibited by completely differential patterns (p<0.05). Therefore, we suggest that initial pH, ultimate pH, and temperatures postmortem are important factors in determining the meat quality of pork.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.310-315
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• 2005

The changes in pH, temperature, R-values and ${\mu}-calpain$ and its inhibitor activity of M. longissimus from Hanwoo steer were investigated at 1, 3, 9 and 24h postmortem. The pH and temperature of M. longissimus were significantly (p<0.05) decreased during 24h postmortem time, and were 6.50 and $31.99^{\circ}C$, respectively, at 3h postmortem. $R_{248}\;and\;R_{250}$ were increased, but $R_{258}$ was decreased after 9h postmortem time (p<0.05). Calpain I and calpastatin activity were decreased after 3h and 9h postmortem time, respectively (p<0.05). pH and temperature showed high positive correlations with $R_{258}$ (r=0.967 and r=0.970, respectively), calpain I (r =0.956 and r=0.954, respectively) and calpastatin (r=0.978 and r=0.986, respectively) but had high negative correlations with $R_{248}$ (r=-0.982 and r=-0.973, respectively) and $R_{248}$ (r=-0.983 and r=-0.976, respectively). from these results, the change of postmortem metabolism of M. longissimus from Hanwoo steer likely occurred after 9h postmortem time. However, the further study on the establishment of metabolism from Hanwoo between postmortem 3h and 9h are necessary to produce Hanwoo beef with high acceptance in meat quality.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.2
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• pp.266-272
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• 2006

Numerous reports have evaluated the predictive ability of carcass probes for meat quality using measurements taken early postmortem or near 24 h. The intervening time period, however, has been largely ignored. In this study, the capacity of three probes [pH, electrical conductivity (EC), and grading probe light reflectance (GP)] to predict pork longissimus muscle quality (drip and cooking losses, Warner-Bratzler shear, $L^*$, n = 30) was evaluated at 45 min, 90 min, 3, 6, 12, 24, and 48 h postmortem. The strongest relationships were observed between cooking loss and 6 h EC and GP ($R^2$ = 0.66, 0.72), and $L^*$ and GP ($R^2$ = 0.57-0.66, 12-48 h). pH was most valuable early postmortem ($R^2$ = 0.63, 90 min with cooking loss). GP at 6 h most effectively ($R^2$ = 0.84) predicted a two factor (cooking loss+$L^*$) meat quality index. Results emphasize the predictive value of measures taken between 3 and 12 h postmortem.

• Korean Journal of Poultry Science
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• v.25 no.2
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• pp.55-64
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• 1998

This study was carried out to investigate the postmortem changes in physico-chemical characteristics of chicken meat with different breeds. Thigh and breast meats from Korean Native Chicken(KNC, 15-wk old), Wangchoo(15-wk old), and broiler(7-wk old) were stored at 5 ˚C. Differences in postmortem pH changes were not recognized among breeds, and pH showed by the lowest value at the 1st day of postmortem in all breeds. Breast meat had tendency to drop pH faster than thigh meat. Heme pigment contents showed no differences among breeds. KNC showed the lowest cholesterol contents in all breeds, total collagen contents showed the lowest value at the 1st day of postmortem, and thereafter it was gradually increased. Heat soluble collagen contents was lowest in Wangchoo. Water soluble and salt soluble protein showed the lowest extractability at the 1st day of storage. Broiler showed the highest extractability of these proteins and Wangchoo showed the lowest. Water holding capacity(WHC) had increasing tendency whilst cooking loss had decreasing tendency by the ageing. WHC of breast and thigh meat showed the highest values in KNC and broiler, respectively. Myofibrillar fragmentation index (MFI) was significantly increased in all breeds by the ageing. Breast and thigh meat showed almost same MFI in KNC and broiler, and in KNC and Wangchoo, respectively. Hardness of breast meat showed decreasing tendency by the ageing.

• YAKHAK HOEJI
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• v.46 no.2
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• pp.93-97
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• 2002

Methidathion is one of the organophosphorus pesticides commonly used for stamping out harmful pests in farming areas. This paper presents a fatality due to methidathion intoxication and describes the distribution of methidathion in postmortem blood and tissues obtained at autopsy. Qualitative identification of methidathion was achieved by TLC, GC and GC/MS, and quantitative analysis was performed by GC with thermionic specific detector (TSD). The analytes in postmortem specimens were extracted by liquid-liquid extraction (LLE) with ethylether. After the ethylether layer was evaporated, the residue was partitioned into hexane and acetonitrile, and the acetonitrile layer was used for analysis. Tissue specimens were homogenized with 4% perchloric acid and applied for LLE. After extraction, the extracts were reconstituted 100 $\mu\textrm{g}$ pyraclofos (IS, 100 $\mu\textrm{g}$/ml in methanol) for GC and GC/MS analysis. On analysis of postmortem specimens, methidathion was identified and quantitated. The methidathion concentrations were 2.0 $\mu$l/ml in blood, 24.4 $\mu\textrm{g}$/g in liver, 13.9 $\mu\textrm{g}$/g in lung, 21.8 $\mu\textrm{g}$/g in kidney, respectively.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.90-93
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• 2006

Our results indicate that muscle temperature and glycolysis rate of pre-rigor could be closely related to Hanwoo beef tenderness at 24 h postmortem and have potential to predict beef tenderness at 24 h postmortem.

• Biomedical Science Letters
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• v.12 no.4
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• pp.439-442
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• 2006

To evaluate the postmortem changes in activities of oxygen free radical metabolizing enzymes, the rats were sacrificed with cervical dislocation and were kept in an incubator at $25^{\circ}C$, 70% of humidity for 12 hours. The activities of aniline hydroxylase, catalase, glutathione-S-transferase and superoxlde dismutase were decreased with the time. On the other hand, the activity and type conversion ratio (type D ${\to}$type O) of hepatic xanthine oxidase (XO) were gradually increased. From these changes of XO, the estimation of death time (mathematical equation) could be determined with the least square method. To clarify the cause of increasing XO activity, enzyme kinetics were examined. The Km values of XO were decreased with the time. In conclusion, the determination of liver XO activity might be used for the estimation of death time in the early postmortem period.

• Biomedical Science Letters
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• v.24 no.1
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• pp.35-42
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• 2018

Postmortem interval (PMI) is very important in the crime scene investigation. However, it is very difficult to estimate of the interval since death after a decomposition. Recently, there have been various studies on the postmortem interval since a decomposition. In particular, the total body score (TBS) and accumulated degree days (ADD) used to estimate the postmortem interval after a decomposition. This study was conducted with the aim of applying the TBS and ADD to estimate the postmortem interval in real forensic caseworks. In first murder case, TBS was 12 and ADD value was 132, respectively. An estimated time of PMI was around 23:00 on June 21, and the suspect's statement was 01:20 on June 22. Our estimated interval since death and the suspect's statement for the PMI differ by only 2 hours and 20 minutes. In second forensic case, TBS was 3 and ADD value was 55, respectively, an estimated time of PMI was around 02:26 on September 23. The suspect's statement was 10:30 on September 23. Our estimated time and the suspect's statement for the PMI differ by 8 hours. In these cases, we were able to have confirmed the feasibility of TBS and ADD on the real forensic cases. Overall, our finding suggested that the quantitative method could be used to produce PMI estimates that are accurate to within days or even hours.