• Asian-Australasian Journal of Animal Sciences
• /
• 제26권2호
• /
• pp.295-302
• /
• 2013

The aim of the study was to compare chemical composition and quality attributes of meat between male long fat tailed sheep (n = 17) and Small East African goats (n = 17) existing in Tanzania. Animals of 1.5 to 2 yrs in age and live body weight of $22.59{\pm}0.50$ kg were purchased from livestock auction markets. Animals were fasted for 18 h and slaughtered according to standard halal procedure. Left carcasses were dissected into muscles, fat and bone and the muscle and fat were mixed together and chemically analysed. Meat quality attributes were measured based on Muscle longissimus thoracis et lumborum excised from right sides of carcasses. Goat carcasses had significant higher (p = 0.0302) moisture content (70.65% vs 66.96%) and lower (p = 0.0027) ether extract (2.49% vs 5.82%) than sheep but there was no significant species differences in protein and ash content. Sheep had lower (p = 0.0157) ultimate pH (5.74 vs 5.88) and higher (p = 0.0307) temperature ($3.77^{\circ}C$ vs $3.15^{\circ}C$) than goat carcasses. Sheep meat had lower (p = 0.0021) shear force values (29.83 N vs 34.07 N) than goat. Within species, at day 9 of ageing, meat tenderness improved (p = 0.0001) by 44.63% and 34.18% for sheep and goat. Pooled data showed that at d 9 of ageing, meat tenderness improved (p = 0.0001) by 39.25% (from 39.54 N to 24.02 N) compared to tenderness of meat which was not aged at day one of slaughter. The present study demonstrated the differences in chemical composition and quality attributes of meat existing between sheep and goats originated from East Africa.

• 한국축산식품학회지
• /
• 제38권1호
• /
• pp.152-161
• /
• 2018

This study aims to evaluate biogenic amine levels of bez sucuks (BS) produced with different meat:fat ratios. For this, three BS groups were manufactured with meat:fat ratios of 90:10 (BS10), 80:20 (BS20), and 70:30 (BS30). The pH and water activity values and biogenic amine amounts of sucuk samples were determined during processing and storage periods and the pH values of the initial mixtures of BS samples were in the range 5.51-5.74, decreasing to 4.72-4.94 by the $14^{th}$ day. The water activity values of BS samples showed significant decreases as a result of the drying stage and reached to range 0.913-0.935 on the $14^{th}$ day of processing (p<0.05). Although BS10 had the highest tyramine (434.12 mg/kg), histamine (5.69 mg/kg), cadaverine (12.48 mg/kg), putrescine (17.83 mg/kg), 2-phenylethylamine (15.43 mg/kg), and tryptamine (122.41 mg/kg) levels at the end of processing stage (p<0.05), spermine and spermidine levels did not differ between the BS samples due to their utilization of different meat:fat ratios (p>0.05). Similarly, the tryptamine (205.11 mg/kg), putrescine (43.57 mg/kg), and tyramine (766.23 mg/kg) levels of BS10 were higher than BS20 and BS30 samples at the end of storage (p<0.05). The results showed that BS10 with the highest meat ratio had the highest tryptamine, putrescine, and tyramine levels at the end of the processing and storage period.

• 한국식생활문화학회지
• /
• 제33권4호
• /
• pp.299-306
• /
• 2018

Pork is a popular meat consumed in Korea. However, the consumption pattern has typically focused on preferred parts, like pork belly, which is usually broiled. This consumption pattern has increased both stocks of low fat parts and medical costs, and has thereby disturbed pork industry growth and the national health welfare. Changing the consumption patterns of preferred parts and encouraging consumption of low fat parts will improve consumers' quality of life and also increase their benefits. Thus, this study estimated WTP (Willingness To Pay) for health funds among consumers who eat pork meat, considering the health benefits gained by consuming low fat parts and changes in preferred part consumption. The results of this study show that WTP is higher when consumers have a smaller family and a higher income; these consumers plan to increase intake of pork meat in the future and think that the promotion of low fat pork meat consumption is more important. The WTP for health funds is estimated to be 49won to 287won through Logit Model. The health benefits of low fat consumption were estimated to be 92 billion won to 539 billion won per year. Therefore, reforming low fat pork consumption not only changes the traditional consumption pattern focused on preferred parts but also leads to a variety of benefits for consumers, including health benefits.

• Asian-Australasian Journal of Animal Sciences
• /
• 제14권10호
• /
• pp.1483-1496
• /
• 2001

Small ruminants form an important economic and ecological niche in small farm systems and agriculture. Their current low level of contribution is dismal, and is not commensurate with the potential capacity for higher levels of production. The context for productivity enhancement and increased socio-economic contribution relates to large sizes of small ruminant populations; wide distribution across various agro-ecological zones and production systems; and diversity of breeds, where 66% of all goat and 57% of sheep breeds in Asia are found in China, India and Pakistan. The advantages and disadvantages of small ruminants over larger ruminants are enumerated with reference to adaptation and environment, small size, production systems and products and interactions with the environment. Discussion focuses especially on efficiency of meat production and niche markets for higher-priced goat meat, and inefficient marketing systems given an estimated 40-45% loss of income to farmers presently. Increasing the quantity of meat produced is related to live weight and the total number of animals at Slaughter, which in turn, depend on the total number of offsprings weaned and lifetime productivity. At the national level, priority attention is essential to build up numbers in concerted breeding programmes, selection for efficiency of reproduction and meat production, and improvements to make traditional markets and marketing systems to respond to the changing environmental and consumer preferences. Post-production systems are neglected and improvements are associated with collection, handling, marketing, slaughter facilities and consumer requirements. Potential opportunities to expand and benefit from integrating small ruminants into annual and perennial cropping systems remain largely unexplored. Important development imperatives include choice of species and better use of available breeds, appropriate production systems that match available feed resources, and linkages between production, products and by-products to markets. Affirmative action is necessary, backed by official policy support, institutional commitment and increased resource use, that can target poverty and directly benefit the poor, and shift subsistence production to a more market-oriented opportunity. These efforts together constitute the challenges for both the owners and producers of small ruminants in the immediate future, as also the will to accelerate increased productivity, improve their livelihoods and promote rural growth.

• 한국축산식품학회지
• /
• 제42권1호
• /
• pp.175-185
• /
• 2022

This study investigated the amino acid and nucleotide-related compound composition and taste characteristics of cultured muscle tissue (CMT) obtained by culturing satellite cells isolated from chicken and cattle and compared them to those of traditional meat (TM). The content of all amino acids except valine and tyrosine was significantly different between CMT and TM (p<0.05). The amount of glutamic acid was not significantly different between CMT and TM in cattle, but the glutamic acid in chicken CMT was lower than that of TM (p<0.05). Among the nucleotide-related compounds, only the content of inosine-5'-monophosphate (IMP) was significant, and the amount of IMP in CMT derived from chicken and cattle was significantly lower than that of TM (p<0.05). There were significant differences in the taste characteristics assessed by an electronic tongue system, and the umami, bitterness, and sourness values of CMT were significantly lower than those of TM from both chicken and cattle (p<0.05). The results of the present study suggest that it is necessary to develop a satellite cell culture method that could increase the umami and bitterness intensity of CMT and adjust the composition of the growth medium to produce cultured meat with a taste similar to that of TM.

• 급식외식위생학회지
• /
• 제3권1호
• /
• pp.8-18
• /
• 2022

Dry-aging is one of the traditional aging processes, especially for beef. This aging process is being popular, because it produces unique brown/roasted flavor and texture that consumers prefer. However, as it is exposed to outside without packaging food safety concerns have been raised. The objective of this study was to investigate the presence of total aerobic bacteria (TAB) and pathogenic bacteria in manufacturing environment and suggest the safety management plan for the production of dry-aged meat. Surface samples from 66 environmental and 6 beef carcass samples were collected. According to the monitoring results, the contamination levels of TAB were in the order of shelves (5.4±1.1 Log CFU/cm²), cotton gloves (2.9±0.2 Log CFU/cm²), and door knobs (2.8±0.4 Log CFU/cm²) in the dry-aging room. In the door knobs, the level of mold was higher than that of yeast. These results indicate that the mold spores may be cross-contaminated with environmental factors inside the aging room. The risk factors that may occur during the manufacturing process were presented and possibility of risk was determined. From the aspect of microbiology, aging and trimming steps were determined as the critical control points. The temperature of the aging room should be maintained below 10℃ and the humidity below 75-85%. Based on the monitoring and the risk assessment of the dry-aging process, we prepared the safety management plan for the production of dry-aged meat, and it should be useful in improving the food safety of dry-aged meat.

• 한국가구학회지
• /
• 제24권4호
• /
• pp.389-399
• /
• 2013

This study focuses a comparison of Korean and Western Furniture culture on traditional cupboard terms to make the people understand and distinguish the form of the various Korean and Western cupboard made by the craftsmanship before the industrial Revolution. As the result, the Korean cupboard shows Kangwon Chanjang/cupboard, Gyeonggi Chanjang/cupboard by the local name, dwiju Chanjang/cupboard, three-tiered Chanjang/cupboard, four-tired Chanjang/cupboard, two-tiered Chantak/cupboard, three-tiered Chantak/cupboard in the terms of the form. Korean cupboards are called Chanjang and Chantak. The Western cupboard shows cupboard, buffet, livery cupboard, cupboard-bed, corner cupboard, court cupboard, turkey-breast cupboard, pot cupboard, press, press cupboard, hall cupboard, sideboard, hunt sideboard, huntboard, cabinet, corner cabinet, writing cabinet, art cabinet, china cabinet, dresser, safe, meat safe, wall closet, wall cupboard, hanging corner cupboard, food cupboard in the terms of the various forms.

• Asian Pacific Journal of Cancer Prevention
• /
• 제13권9호
• /
• pp.4713-4717
• /
• 2012

Objectives: This systematic review of cohort studies aimed to identify any association between specific dietary patterns and risk of colorectal cancer (CRC). Dietary patterns involve complex interactions of food and nutrients summarizing the total diet or key aspects of the diet for a population under study. Methods and materials: This review involves 6 cohort studies of dietary patterns and their association with colorectal cancer. An exploratory or a posteriori approach and a hypothesis-oriented or a priori approach were employed to identify dietary patterns. Results: The dietary pattern identified to be protective against CRC was healthy, prudent, fruits and vegetables, fat reduced/diet foods, vegetables/fish/poultry, fruit/wholegrain/dairy, healthy eating index 2005, alternate healthy eating index, Mediterranean score and recommended food score. An elevated risk of CRC was associated with Western diet, pork processed meat, potatoes, traditional meat eating, and refined grain pattern. Conclusion: The Western dietary pattern which mainly consists of red and processed meat and refined grains is associated with an elevated risk of development of CRC. Protective factors against CRC include a healthy or prudent diet, consisting of vegetables, fruits, fish and poultry.

• 식품과학과 산업
• /
• 제54권3호
• /
• pp.196-209
• /
• 2021

The origines of the Western roasting culture and East Asian boiling culture were studied and the importance of primitive pottery culture (8000-5000 BCE) in the Korea Strait coastal region was discussed. The primitive pottery culture probably initiated the Jjigae (stew) culture and the production of salt. It can be also postulated that fish fermentation, kimchi fermentation, and cereal alcohol fermentation originated during this period. Soybean culture emerged ca. 2,000 BCE in South Manchuria and the Korean Peninsula. This paper focuses on the role of Korean foodways in the food science and technology development for the sustainable and resilient food systems. We are facing a global food crisis caused by population growth, climate change, and high animal food consumption. Studies on the meat analog and cultured meat are the new trend in Food Science and Technology. The importance of the wisdom learned through the Northeast Asian traditional foods, for example, soybean curd (tofu) and meaty flavor production by fermentation for the research on the novel sustainable and resilient food systems are discussed.

• 대한한의학회지
• /
• 제41권4호
• /
• pp.41-51
• /
• 2020

Objectives: Eight Constitution Medicine (ECM) categorizes individuals into eight constitutions based on physiological differences in organ relations and recommends different diets for different constitutions. This study presents a preliminary analysis of the effect of following constitutional food regimens on quality of life and health outcomes for different constitutions. Methods: This cross-sectional, comparative study used subjects recruited from Essen University Hospital Traditional Chinese Medicine Center in Germany. From a convenience sample of 243 Germans, those in the groups Hepatonia/Cholecystonia (n = 95) and Pulmotonia/Colonotonia (n = 26) were analyzed for health outcomes in relation to their dietary habits of either including or avoiding meat. Health outcomes were measured with SF-36, self-reported survey. Results: The two groups had no significant differences in the health outcomes of SF-36. However, subjects in Hepatonia/Cholecystonia who had followed their dietary habit for more than 20 years had significantly better scores on general health, social functioning, mental health, emotional role functioning, and mental component scores than those in Pulmotonia/Colonotonia, regardless of their meat intake. Conclusions: This study established initial groundwork for considering patients' constitutions when evaluating health outcomes and their relation to diet. Further studies are warranted on the effects of regulating food intake according to individual constitution.