• Culinary science and hospitality research
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• v.22 no.4
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• pp.156-169
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• 2016

The purpose of this study is to verify relationships among attributes of ramen package design, ramen image, and chinese customer's choice of ramen. We chose, as a sample, ramen 'sour ramen', 'squid jjambbong', 'tasty ramen', 'noodle beef soup', and 'seasame ramen'. The findings and implications can be summarized as follows. first, while chinese customers chose 'sour ramen' as the most favorable ramen, followed by 'tasty ramen', 'squid jjangbbong', 'noodle beef soup', and 'seasame ramen', for ramen image they most highly evaluated 'sour ramen' followed by 'squid jjangbbong', 'tasty ramen', 'seasame ramen', and 'noodle beef soup'. Second, there is a significant difference in popularity and reliability of quality, but no significant difference in attractiveness and healthiness among most attributes of ramen package design. Third, compared to 'seasame ramen', the popularity and reliability of quality for 'sour ramen', reliability of quality for 'squid jjangbbong', reliabilty of quality, and healthiness for 'tasty ramen' had positive effect on choice, while attractiveness for 'noodle beef soup' had a negative effect on their choice.

• Journal of the Korean Dietetic Association
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• v.25 no.1
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• pp.1-16
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• 2019

This study examined the microbiological quality of daycare center meals. Six menu items from five daycare centers in Daegu included uncooked processed foods (seasoned cucumber and lettuce salad), post-preparation after cooking processed foods (rolled omelet and seasoned soybean sprout), and cooking processed foods (panbroiled beef with oyster sauce and seasoned pork roast). Microbiological analyses were performed for the aerobic plate counts (APC), coliforms, and Escherichia coli. The analyses were conducted in July and November 2017. The mean APC and coliform count of seasoned cucumber decreased significantly from 4.71 log colony forming units (CFU)/g and 2.50 log CFU/g in July to 4.07 log CFU/g and 1.78 log CFU/g in November, respectively (P<0.01 and P<0.001). The APC of panbroiled beef with oyster sauce and seasoned pork roast were significantly lower in July (1.84 and 1.79 log CFU/g) than in November (2.41 and 2.28 log CFU/g) (P<0.001). The coliform counts of panbroiled beef with oyster sauce and seasoned pork roast were significantly greater in November (2.11 and 1.62 log CFU/g) (P<0.001). E. coli was not detected. Among the foods prepared using the three preparation processes, the post-preparation after cooking processed foods had the lowest microbial quality. The APC and coliform counts of cooking processed foods were satisfactory in July, with an acceptable rating for pan-broiled beef with oyster sauce in November. Time-temperature control and the prevention of cross-contamination are essential during meal production for food safety, regardless of the season.

• Animal Bioscience
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• v.34 no.8
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• pp.1331-1341
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• 2021

Objective: This study aimed to determine the effects of replacing cassava chips with broken rice in a fermented total mixed ration diet on silage quality, feed intake, ruminal fermentation, growth performance, and carcass characteristics in the final phase of fattening beef cattle. Methods: Eighteen Charolais-Thai native crossbred steers (average initial body weight: 609.4±46 kg; average age 31.6 mo) were subjected to three ad libitum dietary regimes and were maintained in individual pens for 90 d before slaughter. The experimental design was a randomized complete block design by initial age and body weight with six replicates. The dietary regimens used different proportions of broken rice (0%, 16%, and 32% [w/w] of dry matter [DM]) instead of cassava chips in a fermented total mixed ration. All dietary treatments were evaluated for in vitro gas production and tested in in vivo feeding trials. Results: The in vitro experiments indicated that organic matter from broken rice was significantly more digestible than that from a cassava-based diet (p<0.05). Silage quality, nutrient intake, ruminal fermentation characteristics, carcass fat thickness, and marbling score substantially differed among treatments. The ruminal total volatile fatty acids, propionate concentration, dietary protein intake, and digestibility increased linearly (p<0.05) with broken rice, whereas acetate concentration and the acetate:propionate ratio decreased linearly (p<0.05) with broken rice (added up to 32 g/kg DM). Broken rice did not influence plasma metabolite levels or growth performance (p>0.05). However, the marbling score increased, and the carcass characteristics improved with broken rice. Conclusion: Substitution of cassava chips with broken rice in beef cattle diets may improve fattened beef carcass quality because broken rice increases rumen fermentation, fatty acid biosynthesis, and metabolic energy supply.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.5
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• pp.447-454
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• 1991

Chopped garlic was added to beef to determine its effect on the protein digestion during storage and heat treatment. The digestibility of raw beef without garlic was not significantly changed during storage at $4^{\circ}C$, but increased as garlic added and aging time increased. The optimal aging time and amount of garlic added was varied with heating time. Trypsin inhibitor did not change the digestibility of beef due to its thermal inactivation. Gel chromatography revealed that the lower molecular weight peptides(2,200~6,150 dalton) were shown in beef-garlic mixture through aging and heating procedure. When aged beef with garlic was digested with four-enzyme system, the soluble portion was increased significantly in comparison with that from raw beef without garlic. Protein quality of beef, as measured by computed PER(C-PER), was improved from 2.14 of raw beef to 2.50 of aged beef with chopped garlic.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.40-46
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• 2009

The aim of this study was to determine the relationship between sensory properties and Warner-Bratzler shear (WBS) for branded Hanwoo beef. Eight subprimal cuts purchased from the branded Hanwoo beef of 3 quality grades ($1^{++}$, $1^+$, 1) at 13 stores were determined the tenderness using WBS and evaluated the sensory properties (tenderness, flavor, juiciness, overall acceptance) by trained sensory panels. The results of sensory evaluation were analyzed by four WBS value classes (<3.46 kg, 3.46-4.09 kg, 4.09-4.72 kg, >4.72 kg). The results from the sensory evaluation (tenderness, flavor, juiciness, overall acceptance) for subprimal cuts of WBS force value less than 3.46 kg had high scores, whereas WBS force value more than 4.72 kg had low scores (p<0.05). Correlation coefficient of WBS measurements with sensory ratings was -0.67 (tenderness), -0.53 (flavor), -0.49 (juiciness), and -0.57 (overall acceptance). From these results, consumers can distinguish sensory taste of branded Hanwoo beef using WBS categories and beef industry can apply index of taste for brand Hanwoo beef by WBS categories.

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.9-15
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• 2015

This study was conducted to improve the quality of Wanja-jeon, a Korean traditional food utilizing beef. Antioxidative evaluation of the ingredients in Wanja-jeon showed that soybean powder was highest in DPPH, ABTS radical scavenging activities and in reducing power among the food ingredients tested. Since soybean powder demonstrated high antioxidative activity, beef was replaced with soybean powder in Wanja-jeon to increase the antioxidative activity. All antioxidative activities such as DPPH and ABTS radical scavenging activities as well as reducing power increased with increases in the amount of soybean powder replacing beef. In texture analysis, the hardness, chewiness and brittleness of Wanja-jeon were highest when beef was replaced with 20% soybean powder, whereas the springiness and cohesiveness of the Wanja-jeon were highest with 50% of the beef replaced with soybean powder. The Hunter's color L and b values were highest in Wanja-jeon with 50% soybean powder replacing beef, while the a value of the color was highest in Wanja-jeon with 30% soybean replacing beef.

• Food Science of Animal Resources
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• v.21 no.1
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• pp.10-17
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• 2001

The effect of trisodium phosphate and chitosan on aerobic plate counts, generation time, pH, shear force, and sensory evaluations in Korean beef loins stored at 4 or 10$^{\circ}C$ was assessed. The beef loins were treated with 5∼7.5% (w/v) trisodium phosphate and 1% (w/v) chitosan at exposure times of 10 min. The generation time of aerobic microorganisms on the beef loins increased with higher trisodium phosphate levels during storage at 4$^{\circ}C$. During storage at 10$^{\circ}C$, treatments of 5% trisodium phosphate and 1% chitosan were the most effective for preventing the growth of aerobic spoilage microorganisms. Shear values of the beef loins treated with trisodium phosphate and chitosan or chitosan alone were lower than those of trisodium phosphate during storage at 4$^{\circ}C$. The results of sensory evaluation indicated that the beef loins treated with trisodium phosphate and chitosan were in the \"liked less to typical\" category for odor and appearance scores compated to the controls during storage at 4$^{\circ}C$.

• Food Science of Animal Resources
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• v.42 no.1
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• pp.98-110
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• 2022

Meat jerky is a type of meat snack with a long shelf life, light weight, and unique sensory properties. However, meat jerky requires a long manufacturing time, resulting in high energy consumption. In this study, beef jerky was prepared by injecting different concentrations of brine at different hot-air drying times (0-800 min). When the brine injection levels were increased to 30%, the drying characteristics of beef jerky, such as drying time and effective moisture diffusivity, were significantly improved owing to the relatively high water content and the formation of porous structures. The physicochemical properties (e.g. meat color, porosity, shear force, and volatile basic nitrogen) of the beef jerky injected with 30% brine were improved owing to the shortened drying time. Scanning electron microscopy images showed that the beef jerky structure became porous and irregular during the brine injection process. Our novel processing technique for manufacturing beef jerky leads to improved quality characteristics and shortened drying times.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.422-433
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• 2011

The objective of this study was to evaluate their effects as the meat antioxidant and on the antioxidant enzymes like superoxide dismutase(SOD) and catalase during the refrigeration storage of ground beef, respectively. Ground beef loin was treated by three natural antioxidants(pycnogenol, catechin, ${\alpha}$-tocopherol) and the synthetic antioxidant(BHT) at the level of 0.01%(w/w) of total fat. Samples were refrigerated at $4{\sim}6^{\circ}C$ for 3, 5, 7 and 10 days to evaluate the color and the pH as the quality parameters, TBA value and fatty acid composition as the parameters of lipid peroxidation, and the activities of SOD and catalase. This study showed that catechin and pycnogenol were excellent in terms of meat color, pH and delaying lipid peroxidation and also maintained the activity of in vivo SOD and catalase better than ${\alpha}$-tocopherol and BHT. These results suggested that the duration of the refrigeration of ground beef may be prolonged up to 10 days in catechin and pycnogenol treated ones in terms of the lipid peroxidation, but 5 days of refrigeration will be more adequate if considering the microbial safety as food, too.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.376-384
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• 2017

The objective of this study was to investigate the effect of using gelled emulsion (olive oil 46%, inulin 9%, gelatin 3%) as fat replacer on some quality parameters of chicken patties. For this purpose GE, prepared with olive oil, gelatin and inulin was replaced with beef fat at a level of 0%, 25%, 50%, 100% (C, G25, G50, G100). In this study syneresis, thermal stability, centrifuge and creaming stability of gelled emulsion were analyzed. Chemical composition, technological paramerers (cooking yield, water holding capacity, diameter reduction, fat and moisture retention) and textural and sensory properites were evaluated in comparision to control patties. High thermal stability was recorded in GE (93%), also creaming stability results showed that GE protected its stability without any turbidity and separation of the layer. The complete replacement of beef fat with GE showed detrimental effect on all investigated cooking characteristics except fat retention. Replacement of beef fat with GE at a level of 50% resulted similar cooking characteristics with C samples. Color parameters of samples were affected by GE addition, higher CIE $b^*$ values observed with respect to GE concentration. The presence of GE significantly affected textural behaviors of samples (p<0.05). Our results showed that GE prepared with inulin and olive oil is a viable fat replacer for the manufacture of chicken patty.