• Animal Bioscience
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• v.35 no.7
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• pp.1069-1079
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• 2022

Objective: The objective of this study was to investigate the effect of 4-month intensive feeding on the meat quality, fatty acid profile, flavor, and growth performance of grazing Hulunbuir sheep (HBS). Methods: The HBS were selected 4-months after birth in a pasture rearing system as the experimental animals (n = 44, female, average body weight 23.8±2.2 kg) then divided equally into pasture-based grazing fattening (PAS) and concentrate-included intensive fattening (CON) groups for another 4-month finishing. When finished fattening, all animals were slaughtered to collect musculus longissimus dorsi subcutaneous adipose tissue and to investigate the influences on meat quality, fatty acid profile, flavor and growth performance. Results: The results showed lambs in CON group got significantly higher live weight, hot carcass weight, and dressing percentage. The CON group had significantly higher value of redness (a^*), lightness (L^*) and water holding capacity (p<0.05), significantly lower value of Warner-Bratzler shear force than the PAS group (p<0.05). The subcutaneous fat from CON group lambs demonstrated a significantly higher content of C18:1 and C18:2 (p<0.05), but lower C14:0 and C16:0, indicating an increased degree of unsaturated fatty acid. The content of 4-methyloctanoic acid, 4-ethyloctanoic acid and 4-methylnonanoic acid had increased 2 to 4 times, representing a more intense odor in the CON group. However, the values were still lower than most sheep breeds reported, indicating the indoor feeding system could not fundamentally deteriorate the excellent meat characteristic of HBS. Conclusion: It was evident that lambs in CON group exhibited a better meat production performance, improved in meat color, texture and healthier fatty acid profile through pasture-weaned concentrate included intensive fattening system, which offers a good alternative regimen for lamb finishing and has a wide prospection in the HBS meat industry.

• Journal of Mushroom
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• v.20 no.4
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• pp.263-269
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• 2022

This study investigated the culture characteristics of Cryptoporus volvatus, whichis grow naturally in Korea, to determine the suitable environmental conditions for its cultivation. The physiological characteristics of the mycelia were assessed according to the cultivation conditions, to determine the optimal conditions for artificial cultivation. The visual characteristics of the hyphae of Cryptoporus volvatus KACC52303 included an irregular and uneven surface and a fuzzy or cotton-like texture. Under the microscope, its microstructure showed pre-chlamydospore formation, but no clamps were seen. The appropriate culture temperature was found to be a medium/high temperature of approximately 25-30℃, and the optimal pH was found to have a wide range from weakly acidic (pH 4) to neutral (pH 7). In the optimal nutrient source experiment, hyphal growth was shown to be fair in a mixed medium with 2.5% dextrin as the carbon source and 0.1% yeast extract as the organic nitrogen source. Among the various amino acids, organic acids, and inorganic salts tested, the fastest hyphal growth was observed in the presence of leucine, acetic acid or gluconic acid, and KCl or KH₂PO₄, respectively. The column test showed that the best mycelial growth occurred in a mixed medium of 80% pine sawdust, 10% rice bran, and 10% corncob sawdust.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1103-1108
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• 2013

This study was conducted in order to determine the effect of autoclave and microwave treatments on cookies. Wheat dough was treated in an autoclave (30 min), a microwave (1 min), and both autoclave and microwave (30 min/1 min). The treated dough was baked or non-baked and cookies quality was assessed. The pH, moisture content, color, and texture were measured, and sensory evaluation was performed. The pH showed a slight increase when dough was treated in a microwave (before baking) and decreased in both the autoclave and autoclave/microwave (after baking) treatments. The moisture content showed a significant increase, compared to the control, in autoclave treatments. Regarding surface color of cookies, lightness was decreased in all treatments and redness was higher compared with the control, except for microwave (before baking), and yellowness was lower compared to the control, except for microwave treatment (after baking). Hardness, gumminess, chewiness, and shear force showed a significant increase when dough was treated in an autoclave/microwave (after baking) compared to the control. In the sensory evaluation, color, taste, texture, shape, and overall preference of cookies treated with an autoclave/microwave (after baking) showed a low score. These results suggest that autoclaving and microwaving may reduce the quality of bread and that preparation of countermeasures is necessary.

• Journal of the Geological Society of Korea
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• v.54 no.5
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• pp.477-488
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• 2018

Fluid muds commonly occur in estuarine environments, but their ancient examples have rarely been studied in terms of depositional characteristics and processes. Cores of estuarine channel deposits of the Early Cretaceous McMurray Formation, Alberta, Canada show various mudstone layers that possess depositional characteristics of high clay-concentration flows. These mudstone layers are examined in detail through microscopic observation of thin sections and classified into three microfacies (<1 to 25 mm thick) on the basis of sedimentary texture and structures. Structureless mudstone (Microfacies 1) consists mainly of clay particles and contains randomly dispersed coarser grains (coarse silt to fine sand). This microfacies is interpreted as being deposited by cohesive mud flows, i.e., fluid muds, which possessed sufficient strength to support suspended coarser grains (quasi-laminar plug flow). Silt-streaked mudstone (Microfacies 2) mainly comprises mudstone with dispersed coarse grains and includes very thin, discontinuous silt streaks of coarse-silt to very-fine-sand grains. The texture similar to Microfacies 1 indicates that Microfacies 2 was also deposited by cohesive fluid muds. The silt streaks are, however, suggestive of the presence of intermittent weak turbulence under the plug (upper transitional plug flow). Heterolithic laminated mudstone (Microfacies 3) is characterized by alternation of relatively thick silt laminae and much thinner clay laminae. It is either parallel-laminated or low-angle cross-laminated, occasionally showing low-amplitude ripple forms. The heterolithic laminae are interpreted as the results of shear sorting in the basal turbulent zone under a cohesive plug. They may represent low-amplitude bed-waves formed under lower transitional plug flows. These three microfacies reflect a range of flow phases of fluid muds, which change with flow velocities and suspended mud concentrations. The results of this study provide important knowledge to recognize fluid-mud deposits in ancient sequences and to better understand depositional processes of mudstones.

• Journal of Life Science
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• v.28 no.2
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• pp.229-239
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• 2018

As customers pay more attention to choosing food that will support their health, many people in the academic and industrial world have focused on developing foods made with bioactive components. Thus, the use of bioactive components rather than synthetic materials has increased. Because there are no limits to how bioactive components can be used, customers assume they are highly reliable and healthy to consume. In the present study, imitation crab stick samples were made from Alaska Pollack with breast recovered protein from spent laying hens and silkworm cocoon powder (10 g) (T1), Alaska Pollack with breast recovered protein from spent laying hens and silkworm cocoon powder (5 g) + cordyceps powder (5 g) (T2), and Alaska Pollack with breast recovered protein from spent laying hens and cordyceps powder (5 g) + conjugated linoleic acid (CLA) (5 g) (T3). The pH and shear force increased after 2 weeks of storage in all three samples. Shear force was significantly higher in the T3 sample in comparison to the T1 and T2 samples. In meat color, redness ($a^{\ast}$) and whiteness (W) increased as the storage periods increased in all three samples, whereas yellowness ($b^{\ast}$) decreased during storage. The T2 sample was significantly higher in redness ($a^{\ast}$), yellowness ($b^{\ast}$), and deformation than the other two samples. The addition of bioactive components did not influence the texture properties in any of the samples. Lipid oxidation (thiobarbituric acid reactive substances [TBARS]) and microorganism count (total plate count [TPC]) were significantly higher in the T1 sample than the two other samples, whereas protein degradation (volatile basic nitrogen [VBN]) was higher in the T2 sample than the other samples. Total amino acid content decreased in the T1 and T3 samples as the storage period increased. Consequently, the T3 sample of Alaska Pollack with breast recovered protein from spent laying hens and cordyceps powder (5 g) + conjugated linoleic acid (CLA) was found to have the necessary functionality to be considered for use in making imitation crab sticks.

• Journal of Animal Science and Technology
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• v.50 no.5
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• pp.721-732
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• 2008

Pressed ham was manufactured to investigate the effects of grape seed oil on the quality characteristics of pressed ham. Five treatments were divided based on differences in the amount of grape seed oil added into the pressed ham. For control, 10% of back fat was only added without grape seed oil. For the first treatment, 10% of grape seed oil among the lard component added into the pressed ham was replaced. For the 2nd, 3rd and 4rd treatments, 20%, 30% and 40% of grape seed oil was respectively replaced. Pressed ham manufactured using grape seed oil was vacuum packaged and then stored for 1, 7, 14, 21 and 28 days at 4℃. Samples were analyzed for shear force value, sensory properties, TBARS and fatty acid composition. In the 1, 21 and 28 days of storage, shear force value of grape seed oil treatment (T4) was significantly lower than that of control (P<0.05). No remarkable differences were found in sensory properties among control and grape seed oil treatment groups. The TBARS value was significantly higher in control than in grape seed oil treatment group(T4) at 28 days of storage (P<0.05). The TBARS of control and grape seed oil treatment groups increased significantly as the storage period increased(P<0.05). The linoleic acid(C18:2) content of grape seed oil treatment groups was significantly higher than that of control(P<0.05). But the contents of C10:0～C20:4 were decreased significantly by grape seed oil additive (P<0.05). Saturated and monounsaturated fatty acid content of control was significantly higher than that of grape seed oil treatment groups(P<0.05). Whereas the increase level of grape seed oil additive resulted in the significantly higher polyunsaturated fatty acid content(P<0.05). Based on these findings, we conclude that the sensory properties and lipid oxidation(TBARS) of manufactured pressed ham were not affected by grape seed oil addition. Also, our results indicate that high-quality pressed ham can be manufactured with strengthen of polyunsaturated fatty acid content.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.411-417
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• 2006

This study was conducted to evaluate the physicochemical properties of pork loin marinated with a solution of Nan and sodium tripolyphosphate, and the sensory attributes of tomato sauce-stewed products using marinated loin. Pork loin samples were cut $(3{\times}3{\times}2cm)$ and assigned to 3 treatment groups [C; unmarinated control (100% distilled water), T1; 10% sodium chloride, T2; 10% sodium chloride + 3% sodium tripolyphosphate]. Samples were marinated for 24hr at $5^{\circ}C$. The uptake of marinade in the treatment groups was significantly greater (p<0.05) than that of C, however no significant difference between the two treatments was observed. Cooking losses were highest (p<0.05) for T1, while lowest (p<0.05) for T2. All marinated loins had a significantly higher (p<0.05) yield than the control. The pH of the marinade solution ranged from 7.00 for T1 to 8.47 for T2. The two marinated loins had a significantly higher (p<0.05) $pH_{24}$ than the control. The water holding capacity (WHC) was highest for T2, and lowest for T1. CIE $L^*,\;a^*,\;b^*$ tended to be slightly higher in the control than either treatment group. The shear force value $(kg/cm^2)$ of yaw meat did not differ between the control and marinated muscle samples. However, cooked meat had a significantly lower (p<0.05) shear force value in T2 than C and T1. Hardness values were significantly lower (p<0.05) for both treatments compared with the control. There were no differences in texture profile, except hardness, between the control and the two treatments. Regarding the sensory evaluation of tomato sauce-stewed products manufactured with marinated pork loin, the treatment groups scored marginally well in tenderness, juiciness and overall acceptability, while the flavor score of the control was significantly higher than those of T1 and T2.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.130-137
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• 2008

This study was carried out to investigate the effects of olive oil on the quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of olive oil added to the pressed ham. As a control, 10% back fat was added without any olive oil. For the first treatment, 5% olive oil replaced a portion of the lard component added to the press ham. For the 2nd, 3rd and 4th treatments, 10%, 15% and 20% of olive oil were substituted for lard, respectively. Pressed ham manufactured with olive oil was vacuum packaged and stored for 1, 7, 14, 21 and 28 days at $4^{\circ}C$. Samples were analyzed for shear force value, sensory properties, TBARS values and fatty acid composition. Shear force values increased significantly during storage for all treatments. No remarkable differences were found in sensory properties (color, flavor, texture, and acceptability) between the control and olive oil treated hams, and there was no clear change with increased storage time. There was no significant difference in TBARS values between the control and olive oil treated hams. The TBARS values increased significantly during storage for all treatments. With regard to changes in fatty acid composition, the contents of C14:0-C20:4 were decreased significantly by the addition of olive oil. The saturated fatty acid and polyunsaturated fatty acid contents of the control were significantly higher than the olive oil treated hams. Higher levels of added olive oil resulted in significantly higher monounsaturated fatty acid contents. Based on these findings, we conclude that the sensory properties and lipid oxidation (TBARS) of manufactured pressed hams are not affected by olive oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased monounsaturated fatty acid content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.867-874
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• 2011

This study was performed the effect of Sargassum fulvellum extracts (SFE) on the shelf-life and quality improvement of bread. Bread was added with 0.5, 1 and 2% SFE and stored for 9 days. Total microbial counts of the bread added with 1 and 2% SFE were reduced by 2 log cycles at 9 days, and there were no significant changes in pH value or moisture content compared to the control. In addition, the protection factor of the bread added SFE measured by Rancimat showed a higher level than that of the control. Yellowness increased as bread was added with SFE while lightness and redness decreased. Springiness showed no considerable differences between the control and the group added with SFE. Hardness, shear force, gumminess and chewiness were higher than those of the control. In the sensory evaluation, right after manufacturing, taste, texture, and total preference of the bread containing 0.5 and 1% SFE were preferred compared to the control. These results suggest that the addition of 0.5% and 1% SFE to bread enhance the quality and shelf-life of bread.

• Journal of Animal Science and Technology
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• v.44 no.5
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• pp.585-592
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• 2002

This study was conducted to investigate the effect of nutrient level (metabolizable energy and crude protein, 2,843kcal/kg and 19.46% at 2 to 3 week, 3,072kcal/kg and 18.38% at 4 to 6 week, 3,109 kcal/kg and 17.26% at 7 to 8week, respectively, and feeding form was ground $\longrightarrow$ crumble $\longrightarrow$ pellet in control, ground $\longrightarrow$ crumble $\longrightarrow$ pellet in treatment 1, crumble $\longrightarrow$ crumble $\longrightarrow$ pellet in treatment 2, pellet $\longrightarrow$ pellet $\longrightarrow$ pellet in treatment 3 for broiler during 8 weeks. Also the effects of supplemented with charcoal(1%) in total mixed treatment feed was investigated. The crude protein, crude fat in broiler meat ranged from 22.22${\sim}$23.40%, and 0.30${\sim}$0.45%, respectively. Especially, treatment 2 was lower than other treatment (P<0.05). The heating loss tend to be increased at control. Shear force and pH tend to be decreased at T3(1.21kg, 5.89). Control and T2 were significantly lighter in color (‘L’) than the T1 and the ‘a’ ranged from 0.19${\sim}$0.85 and T1 was the lowest ‘b’ among other treatment. The panel test, texture, Aroma were not significantly among the an experimental group (P<0.05). Myristic acid and arachidonic acid of T1 was significantly higher than that other treatment and oleic acid, U/S(unsaturated/ saturated) rate T2 was significantly higher than other experimental group(P<0.05). Among amino acid, cystine, glutamic acid, valine, iso-leucine, leucine, lysine, arginine in T1 and T2 was higher than control and T3.