• Food Science of Animal Resources
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• v.27 no.3
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• pp.255-261
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• 2007

The effects of curcumin extract on the physicochemical, microbial and sensory properties of low-fat sausages during refrigerated storage were studied. Sausage products were produced with three different formulations including 0%, 2.5%, and 5.0% curcumin extract. Low-fat sausages made with the addition of curcumin extract had lower (p<0.05) crude fat content, pH and TBARS values than the control sample. The addition of curcumin extract did not affect the water holding capacity, cooking loss, shear force, meat color, texture profile, and total bacterial count in low-fat sausages duringstorage (p>0.05). With regard to sensory evaluation, 2.5% curcumin extract added to low-fat sausages resulted in a high overall acceptability (p<0.05). In conclusion, low-fat sausages with added 2.5% curcumin extract had a higher acceptability and lipid oxidative stability during storage than products without curcumin extract.

• Korean Journal of Community Nutrition
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• v.21 no.2
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• pp.200-217
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• 2016

Objectives: The purpose of this study was to assess energy and nutritional intake and investigate the preference for food and cooking methods of the residents in elderly care facilities. Methods: Data were collected from 72 residents (10 males and 62 females) aged ${\geq}70$ years in elderly care facilities using questionnaires, food photographs for estimating dietary intake and records for daily physical activity. Results: Average age of the study participants was 85.0 years and 41, 36 and 8 had dementia, hypertension and diabetes mellitus, respectively. 15%, 65% and 19% of subjects were physically mobile, enervated, and immobile, respectively. Daily energy intake was 1360.2 kcal in men and 1378.0 kcal in women, which were 68.0% and 86.1% of the estimated energy requirement (EER) of dietary reference intake for Koreans (KDRI) for ${\geq}75$ year old individuals, respectively. Estimated energy expenditure (EEE) of subjects calculated using formula from KDRI was 1361.9 kcal and EER calculated using estimated daily physical activity (EDPA) was 1232.9 kcal. Energy intake and EEE from KDRI were higher than EER from EDPA. Dietary intake of dietary fiber, calcium, potassium, zinc, vitamin $B_2$, niacin, vitamin C were lower, and protein, phosphorous, iron, sodium, vitamin A, vitamin $B_1$, vitamin $B_6$, vitamin E were higher than the corresponding ones of KDRI. Subjects liked meats, fishes and shellfish, and fruits, while subjects disliked milk, seaweeds and salted fish and salted vegetables. Cooked rice, soybean paste soup, beef, cooked sliced radish strip, and yogurt were favorite foods, with steam being a favorite cooking method. Subjects considered nutrition as the most important factor for improving food service quality. Conclusions: Results of this study could be utilized for improving food-service for the residents in elderly care facilities, and provide a basis for setting reference intake of energy and nutrients of the elderly having very low activity levels.

• Korean Journal of Organic Agriculture
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• v.17 no.3
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• pp.393-403
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• 2009

This study was conducted to investigate the productivity of Hanwoo steers by feeding self-product organic rice straw and concentrates(conventional, T1 and organic T2). Sixteen Hanwoo steers(8 months on the average) were randomly assigned to two treatment groups. Feeding trail was carried out in 2 treatment(8 heads/ treatment) by Hanwoo steers for 600 days form 8 to 28 months in age. The range of average daily gains of T1 and T2 were 0.76 to 0.77kg in the growing stage, 0.93 to 0.90kg in the first fattening stage, 0.99 to 0.84kg in the middle fattening stage, and 0.59 to 0.64kg in the latter fattening, respectively, and the gains for overall period was higher in T1 than in T2. Concentrates and total digestive nutrients(TDN)(T1) intakes per unit of kg gains were higher than T2 without significant difference. In carcass characteristics, the carcass weight in T1 were higher about 5% than in T2. According to the above results, it may be concluded that dry matter(DM) intakes, crude protein(CP) and TDN contents of feedstuff between treatments was no significant difference. but marbling in T2 score was higher than in T1 about 20%. There were no significant differences rib-eye area, back fat thickness and fat color(p>0.05).

• 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.

• Journal of Life Science
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• v.17 no.2 s.82
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• pp.260-265
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• 2007

This study was carried out to investigate the effect of Electron Beam irradiation on physico-chemical characteristics of Hanwoo meat. A total of sir beef carcasses $(280{\sim}300\;kg)$ that were quality grade $1^+$(marbling score No. 7, meat color No. 4, maturity No. 1, texture No. 1) was purchased at the commercial slaughter house. The carcasses were transported and washed using high pressure water, and pasteurized with 50% ethyl alcohol in the laboratory. After the carcasses were deboned and trimmed, loin and round were taken out to make steak (1.5 cm thickness) or patty respectively. Samples were wrap or vacuum packaged and irradiated with 0, 3, 4.5, 6 and 7.5 kGy using electron-beam accelerator. Irradiated samples were used to measure pH, moisture, crude protein, crude fat, and meat color. There was no significant (p>0.05) difference in pH between vacuum packaged (VP) and wrap packaged (WP) treatment, and the pH was not changed by electron-beam irradiation levels. Both control and irradiated treatments of steak showed higher tendency in moisture content. In crude protein content, control was higher than irradiated treatment in steak, but there were no difference in patty. Lightness ($L^{\ast}$) of meat color has no difference between irradiated and non-irradiated treatment (p>0.05). The value of redness and Yellowness of meat was dropped by increasing irradiation (p<0.05), but there was no difference between control and 3 kGy treatment (p<0.05).

• Journal of Veterinary Clinics
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• v.24 no.1
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• pp.1-4
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• 2007

Despite the risk of high altitude disease (HAD), raising cattle at higher altitudes does have advantages such as beef quality due to minimal chance of infection and stress. The ideal situation is to determine the optimum altitude suitable for raising cattle while at the same time minimizing the risk of HAD. Therefore, in this study, we documented the health status of three groups of steers, raised at three different altitudes (200m, 400m and 800m) in Gangwon province, using routine hematological, biochemical and hormonal tests. The red blood cell counts and hemoglobin concentration were highest in the 800m group, and lowest in the 200m group, possibly due to hypoxia induced myeloid and erythroid stimulation. The mean concentration of AST, BUN and serum cortisol were lowest in the 800m. These findings suggest the stress factor will contribute the general health status of animal and indicate a difference in the Hanwoo groups raised at 800m compared to 200m, where the cattle raised at the higher altitude exhibit better health status compared to the lower altitude, possibly due to less stressful environment in the higher altitude.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.45-51
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• 2005

This study was carried out to get the informations on microbes and protein extractability through comparing the quality attributes of Hanwoo fed in Korea, Hanwoo fed in Japan and Japanese Wagyu. The fresh beefs were stored at 4±l℃ for 13 days. In microbiological test, the total plate counts were higher in rump than in other beef portion as loin, chuck (p<0.000l). The number of psychrotrobes in the rump were maintained high levels (p>0.0001) for storage period, whereas the loin from Hanwoo fed in Korea, Hanwoo fed in Japan and Wagyu were lowest levels. The number of E. coli were no significantly different among the samples. In lactic acid bacteria, the loin form 3 grade Hanwoo (K3) had highest levels (p<0.0001). Comparing to the protein extractability, water soluble proteins were high in chuck (p<0.001). In the case of loin, water soluble proteins of K3 (3 grade Hanwoo) and Wagyu were high as 3.010 mg/g and 2.977 mg/g, respectively (p<0.001). Salt soluble protein of K1 (1 grade Hanwoo) was high as 7.437 mg/g (p<0.0001).

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.792-798
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• 2002

Investigations on the microbiological, physicochemical, and sensory characteristics of seasoned Galbi using various packaging methods during storage at $-1^{\circ}C$ revealed no significant differences in pH values and acidities of seasoned Galbi depending on packaging methods and storage periods. Increments of thiobarbituric acid values of seasoned Galbi with non-evacuated packaging and modified atmosphere packaging were superior to those of vacuum packaging and double-film vacuum packaging during storage. Seasoned Galbi with non-evacuated packaging showed the highest volatile basic nitrogen value, and total plate count significantly increased compared to other packaging methods after 15 days storage. Coliform bacteria showed an average count of 2.35 log CFU/g at the beginning of storage, which increased slightly from 7 to 15 days, and was maintained under 4.0 log CFU/g after 15 days storage. The sensory evaluation revealed that non-evacuated packaging scored relatively lower than other methods in color, flavor, off-odor, and overall acceptability after storage.

• Journal of the Korean Data and Information Science Society
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• v.27 no.4
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• pp.865-874
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• 2016

This study was carried out to investigate the effect of dietary addition of herbal probiotics on the Hanwoo steers' physiochemical property. A total of 50 Hanwoo steers (5 treatment groups${\times}$10 heads) were used. The crude fat content of beef has been found significant high in T2 and T3 group, and the Con 2 group had the highest heating loss (p<0.05). The water-holding capacity ranged from 56.73% through 60.16%, and the treatment group was generally higher than the control group. In particular, the T3 group showed significantly high water-holding capacity (p<0.05). The cholesterol content ranged from 41.64mg/100g through 47.33mg/100g. In the overall and the Con 2 group had significantly high cholesterol content (p<0.05). Furthermore, the oleic acid and MUFA had significant high T2 and T3 group in the fatty acid composition (p<0.05), but the amino acid content made no difference between the treatment groups.

• Journal of Life Science
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• v.25 no.4
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• pp.376-384
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• 2015

To investigate the molecular events of controlling intramuscular fat (or marbling), which is an important factor in the evaluation of beef quality, we performed cDNA microarray analyses using the longissimus dorsi muscle and back fat tissues. For this study, we constructed normalized cDNA libraries: fat tissues in native Korean cattle (displaying 1,211 specific genes), and muscle tissues in native Korean cattle (displaying 1,346 specific genes). A bovine cDNA chip was constructed with 1,680 specific genes, consisting of 760 genes from muscle tissues and 920 genes from fat tissues. The microarray analysis in this experiment showed a number of differentially expressed genes, which compared the longissimus dorsi muscle (Cy5) with back fat tissue (Cy3). Among many specific differentially expressed genes, 12-lipoxygenase (oxidizing esterified fatty acids) and prostaglandin D synthase (differentiation of fibroblasts to adipocytes) are the key candidate enzymes that should be involved in controlling the accumulation of intramuscular fat. In this study, differentially and commonly expressed genes in the muscle and fat tissues of native Korean cattle were found in large numbers, using the hybridization assay. The expression levels of the selected genes were confirmed by semi-quantitative RT-PCR, and the results were similar to those of the cDNA microarray.