• Asian-Australasian Journal of Animal Sciences
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• v.21 no.7
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• pp.1059-1066
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• 2008

This study was carried out to investigate the effects of dietary sulfur (S) and vitamin E (Vit E) supplementation on the quality of beef from longissimus muscle of Hanwoo bulls. Eleven, 29 months-aged Hanwoo bulls were randomly divided into three feed supplementation groups (S (n = 4), Vit E (n = 4) and S+Vit E (n = 3)). S was given as much as 12 g/head/d and Vit E was given as much as 1,200 IU/head/d; both supplements were given for 3 months prior to slaughter. At 24 h post-slaughter, the carcasses were weighed and evaluated by official grader for carcass traits. At 48 h post-slaughter, the M. longissimus from each carcass was collected and stored at $4{\pm}0.2^{\circ}C$ for 10 days. There were no significant differences in yield and quality grades of carcass and proximate composition, physical properties and aroma pattern of meat among all groups. At 5 days of storage, the TBARS value of meat from cattle with S+Vit E supplementation was significantly lower (p<0.05) than other groups; and at 10 days of storage, the TBARS value of meat from cattle with Vit E and S+Vit E supplementations was significantly lower (p<0.05) than from cattle with S supplementation. At 5 days of storage, MetMb concentration of meat from cattle with S+Vit E supplementation was significantly lower (p<0.05) than from cattle with Vit E supplementation; and at 10 days of storage, MetMb concentration of meat from cattle with S+Vit E supplementation was significantly lower (p<0.05) than from other groups. At 10 days of storage, the redness value of meat from cattle with S supplementation was significantly higher (p<0.05) than from cattle with Vit E supplementation and the hue-angle value of meat from cattle with S and S+Vit E supplementations was significantly lower (p<0.05) than from cattle with Vit E supplementation. Dietary Vit E supplementation had a better effect on lipid stability whereas dietary S supplementation had a better effect on OxyMb stability. The dietary combination of S and Vit E created the highest protection for beef from myoglobin oxidation and thus improved the color stability of meat.

• Korean Journal of Veterinary Service
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• v.22 no.1
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• pp.1-7
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• 1999

This study was performed to investigate the contents of the heavy metals such as cadmium(Cd), copper(Cu), iron(Fe), lead(Pb) and zinc(Zn) in meat and meat products. For this experiment, each 20 samples of beef and pork were collected at slaughterhouse in Seoul areas and 45 samples of meat products(ham, sausage, processed meat and seasoned meat) were purchased from commercial food markets. The contents of the heavy metals was determined by atomic absorption spectrophotometry from Jan. to Nov. In 1998. The results obtained were summarized as follows ; 1. In Korean native beef, mean values of the heavy metals(mg/kg) were Pb : 0.14$\pm$0.10, Cd : 0.07$\pm$0.02, Cu : 1.73$\pm$0.95, Zn : 42.82$\pm$8.17 and Fe : 67.43$\pm$24.18, respectively. 2. In imported beef, mean values of the heavy metals(mg/kg) were Pb : 0.03$\pm$0.08, Cd : 0.06$\pm$0.02, Cu : 1.41$\pm$0.62, Zn : 42.93$\pm$4.95 and Fe : 40.06$\pm$12.77, respectively. 3. In pork, mean values of the heavy metals(mg/kg) were Pb : not detected, Cd : 0.09$\pm$0.02, Cu : 1.08$\pm$0.23, Zn : 19.49$\pm$6.02 and Fe : 30.21$\pm$10.51, respectively. 4. In ham, mean values of the heavy metals(mg/kg) were Pb : trace, Cd : trace, Cu . 1.19$\pm$0.46, Zn : 13.58$\pm$4.99 and Fe : 31.43$\pm$11.74, respectively. 5. In sausage, mean values of the heavy metals(mg/kg) were Pb : 0.15$\pm$0.34, Cd : 0.08$\pm$0.05, Cu : 1.15$\pm$0.46, Zn : 13.70$\pm$7.13 and Fe . 27.28$\pm$15.05, respectively. 6. In processed meat, mean values of the heavy metals(mg/kg) were Pb : 0.08$\pm$0.13, Cd : 0.09$\pm$0.04, Cu : 1.28$\pm$0.60, Zn : 14.72$\pm$7.09 and Fe : 24.04$\pm$10.33, respectively. 7 In seasoned meat, mean values of the heavy metals(mg/kg) were Pb : 1.05$\pm$2.21, Cd : 0.13$\pm$0.03, Cu : 1.06$\pm$0.16, Zn : 17.53$\pm$8.72 and Fe : 26.76$\pm$9.02, respectively.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.796-802
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• 2012

This study was conducted in order to investigate the effect of different drying methods on free amino acids and dipeptide contents, Warner-Bratzler shear force and sensory property of beef jerky products. The drying methods used for this study were sun-drying, shade-drying and hot air-drying methods. The sun-dried beef jerky had the highest free amino acids (277.45 mg/100 g) followed by shade-dried (206.43 mg/100 g) and hot air-dried (111.88 mg/100 g) ones, whereas the amount of dipeptides were the highest in the shade-dried beef jerky followed by sun-dried and hot air-dried ones. The fatty acid composition of the beef jerky was not shown any difference among the beef jerkies with 3 different drying methods. The color $L^*$-value of the beef jerky was lower in the hot-air dried, while the $a^*$-value was higher in the sun-dried one. The shade-dried jerky showed a lower $b^*$-value. The shear force of beef jerky was lower when it was either sun-dried or shade-dried than when it was hot air-dried. Sensory evaluation revealed that hot air-dried beef jerky scored lower than the sun-dried and shade-dried ones (p<0.05). Therefore, using either the sun drying or shade drying methods is more desirable than using the hot air drying method when manufacturing beef jerky for superior physicochemical qualities.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.333-343
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• 2008

This study was conducted to investigate the compositional properties by different cut of Hanwoo steer beef. 10 cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (Ioin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangji (brisket)] were prepared from 10 Hanwoo steers ($24{\sim}28$ mon old) were used for the experiment. Calorie contents were $2,205{\sim}3713.20\;cal/g$ and loin, striploin, short plate were significantly higher than the other cuts (p<0.05). Loin was highest in cholesterol content, whereas top round and eye of round were lowest among 10 cuts (p<0.05). There were no significant differences in soluble and insoluble collagen contents although chuck tender, chuck roll and bottom round contained significantly higher total collagen and loin and striploin contained significantly lower total collagen contents than the other cuts (p<0.05). The result from the analysis of free amino acids showed that glutamate and alanine contents were $275.99{\sim}536.04\;mg/100g$, $130.63{\sim}175.23\;mg/100g$, respectively and followed by arginine ($7.00{\sim}10.49\;mg/100g$), phenylalanine ($4.70{\sim}13.88\;mg/100g$), and leucine ($5.98{\sim}10.26\;mg/100g$) in 10 cuts. $1^{++}$ grade Hanwoo steer beef had significantly higher IMP (Inosine monophosphate) and inosine in eye of round (30.04% and 6.25%) and top round (33.44% and 6.28%), while hypoxanthine contents were significantly higher in chuck tender than the other cuts (p<0.05). In fatty acid analysis, there were not significantly differences in fatty acid composition among 10 cuts only except for C16:1n7, C20:3n6, and C20:4n6 (p>0.05).

• Korean Journal of Veterinary Research
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• v.37 no.1
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• pp.213-220
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• 1997

A simple and rapid method known as matrix solid phase dispersion(MSPD) for simultaneous determination of 11 pesticide(2,4,5,6-tetrachlor m-xylene, ${\alpha}$-BHC, ${\gamma}$-BHC, ${\delta}$-BHC, aldrin, chlorfulazuron, heptachloroepoxide, dieldrine, endrin, endosulfan sulfate, and tetradifon) in beef fat was estabilished. Beef fat(0.5g) was fortified by adding the 11 pesticides and dibutylchlorendate as internal standard, and blended with 2g bulk $C_{18}$ in pestle and motar. Pesticides were eluted from an extraction column composed of $C_{18}$/ fat matrix blend and 2g activated Florisil by addition of 8ml acetonitrile. Then $2{\mu}l$ portion of the acetonitrile elute was directly analyzed by gaschromatography with electron capture detection. Unfortified blank control were treated similarly. Recovery rate were ranged from $83{\pm}5.4%$ to $94.2{\pm}7.6%$, intra-assay variability and inter-assay variability were ranged from 2.3% to 7.4%(n=5 for each insecticides) and from $6{\pm}1%$ to $12{\pm}3%$(n=10 for each insecticides), respectively. These results indicated that the MSPD methodology is aceptable for the extraction, determination and screening of residues 11 chroniated pesticides in beef fat.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.1019-1028
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• 2018

The crust that inevitably forms on dry-aged beef is usually trimmed and discarded before sale. The aim of this study was to explore methods for utilizing this crust in processed meat products. Four sirloins were dry-aged for 28 d at $4^{\circ}C$ (75% relative humidity). The crust obtained from the surface of the sirloins after completion of dry aging was lyophilized. Patties were prepared without added crust (control) or with 5% w/w crust, aerobically packaged, and stored at $4^{\circ}C$ for 7 d. Electronic nose analysis indicated that the volatile profile differed significantly between the patties with and without crust. Compared to the control patties, patties containing crust had higher flavor, tenderness, juiciness, and acceptability scores in a sensory panel evaluation (all p<0.05). In addition, patties with crust were less hard, gummy, and chewy than the control patties after 3 and 7 d of storage (all p<0.05). The number of total aerobic bacteria was higher in raw patties with crust than in the control patties during the storage (p<0.05). However, no pathogens were detected. 2-Thiobarbituric acid reactive substance values of patties containing crust were significantly lower than those of control patties after 2 and 6 d of storage (both p<0.05). Thus, crust from dry-aged beef can enhance the flavor by providing beefy and palatable flavor without a long period of dry aging.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.86-95
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• 2003

Potential mechanisms by which vitamin E improves oxidative stability of myoglobin are documented. The basis by which this lipid-soluble antioxidant, ${\alpha}$-tocopherol, protects water-soluble oxymyoglobin is beginning to be understood. Recent evidence suggests that ${\alpha}$-tocopherol delays the release of prooxidative products of lipid oxidation from biomembranes, which in turn delays oxymyoglobin oxidation and the concomitant loss of desirable beef color. ${\alpha}$, ${\beta}$-Unsaturated aldehydes are one class of lipid oxidation products that enhance oxymyoglobin oxidation in vitro and appear to act by covalently binding to the protein. If ${\alpha}$-tocopherol delays the formation of these reactive aldehydes, then this could inhibit the prooxidative effect of these oxidation products toward oxymyoglobin. Additionally, ${\alpha}$-tocopherol may exert part of its color-stabilizing effect in beef by enhancing the metmyoglobin reduction.

• Journal of the Korean Society of Food Culture
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• v.32 no.2
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• pp.150-161
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• 2017

This study was conducted to identify sensory characteristics of soy-meat samples by trained panels and to observe the relationship between these sensory characteristics and consumer acceptability of the samples. Descriptive analysis was performed on eight samples; four types of patty style soy-meat samples (Soy-meat Patty; SP) made with a Ddukgalbi recipe (YSP, VSP, LSP, and SSP) and four types of Bulgogi style soy-meat samples (Soy-meat Bulgogi; SB) made with a Bulgogi recipe (YSB, VSB, LSB, and SSB). Seven panelists were trained, and they evaluated the appearance, odor/aroma, flavor/taste, texture/mouth feel, and after taste attributes of these samples. Forty attributes were generated by panelists, and 37 attributes were significantly different across products (p<0.05). The SB group was characterized by beef, leek, and garlic flavor as well a sweetness, denseness, slipperiness, chewiness, and pepper after taste. The SP group was characterized by roughness, particle size, rancid oil flavor, raw bean flavor, astringent, sourness, and adhesiveness. Consumer test (n=125) showed that the VSB sample had the highest scores for acceptability of appearance, flavor, texture, and overall liking. The PLSR results show that the attributes that were more positively associated with acceptance of soy-meat samples were beef taste, wetness, and chewiness, whereas the raw bean smell and rancid oil flavor attributes were negative.

• Korean Journal of Agricultural Science
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• v.45 no.2
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• pp.211-218
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• 2018

Different packaging methods and storage temperatures were tested to determine the storage stability of beef dry-aged for 21 days based on microbial, physicochemical, and sensory qualities. After completion of the dry aging, the dried surface of beef sirloin was trimmed off, and the beef was packaged using two different methods (oxygen-permeable wrap or vacuum packaging) and stored at different temperatures ($3{\pm}2^{\circ}C$ or $-23{\pm}2^{\circ}C$) for 0, 7, 14, or 21 days. Lipid oxidation and the sensory quality of the dry-aged beef were not affected by the packaging method and storage temperature during storage. No microbial growth was observed over the storage period in the vacuum-packaged dry-aged beef, regardless of the storage temperature. However, dry-aged beef in the oxygen-permeable wrap packaging showed microbial spoilage with 8.82 log CFU / g at day 7 of the refrigerated storage. The vacuum-packaged dry-aged beef showed the lowest values (p < 0.05) in $a^*$ and chroma at days 14 and 21 at $3^{\circ}C$, and days 7 and 14 at $-23^{\circ}C$, respectively. Therefore, it is recommended that dry-aged beef with wrap packaging stored in refrigerated conditions should be consumed as quickly as possible due to microbial growth. For long-term storage, dry-aged beef should be frozen because freezing can extend the color stability up to day 21 of storage without adverse effects on the hygienic or meat quality aspects of dry-aged beef.

• Environmental Mutagens and Carcinogens
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• v.7 no.2
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• pp.85-102
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• 1987

In spite of high incidences in gastrointestinal cancers in Korea, there have been few studies so far, which tried to detect or isolate the mutagenic, namely the carcinogenic substances in the Korean taste traditional foods. Among the many plausible dietary sources of carcinogens, the pyrolytic products of proteins or amino acids would be the major ones. And it is more noteworthy that the food pattern analysis showed the increasing consumption of protein foods by Korean as pyrolytic products, such as Bulgogi and Kalbi, etc.