• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.3
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• pp.300-306
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• 1993

Speries-related meat flavors were investigated for red meats (bovine, porcine, caprine, and ovine). Volatile branched-chain fatty acids (VBCFAs) including 2-methylbutanoic, 3-methylbutanoic, 4-methylpentanoic, 2-ethylhexanoic, 4-methylhexanoic, 4-methyloctanoic, 6-methyloctanoic, 4-ethyloctanoic, 4-methylnonanoic, and 2-ethyldecanoic acids were identified in the meats from cow (bovine), pig (porcine), goats (caprine ; American white goat and Korean black goat), and lamb (ovine). Beef flavor of bovine meat was characterized by the basic meaty flavor, lacking in goaty and muttony flavor impacts due to low or absent in 4-methyl.octanoic and 4-ethyloctanoic acids. Porcine meat contained the least number of VBCFAs among sample species tested, and 3-methylbutanoic acid contributed to the unclean sweaty odor of pork. Caprine meat from Korean black and American white goats lacked in short VBCFAs (C5, C6, and C7) and contained 4-methyloctanoic and 4-ethyloctanoic acids contributing to the characteristic goaty flavor of caprine meat. Caprine meat flavor was distinctively characterized by 4-ethyloctanoic acid, while 4-methyloctanoic acid provides sweaty-muttony flavor to ovine meat. Although kinds of VBCFAs are same in two different varieties of caprine meats, meat sample from Korean black goat had stronger goaty odor and contained higher concentration of 4-ethyloctanoic acid than the meat sample from American white goat did.

• Food Science of Animal Resources
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• v.28 no.1
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• pp.39-44
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• 2008

This study was conducted to evaluate the effects of nutritional levels on the growth and pork quality of Korean native black pigs (54 pigs from 35-75kg). Three nutritional levels (high, medium and low in ME and lysine) were tested. As nutritional levels increased, the average daily gain improved, and the days to market weight were reduced. There were no significant differences in dressing percentage, backfat thickness, loin eye area and % lean among the dietary treatments. However, barrows showed thicker (p<0.05) for backfat than gilt. The analysis of Korean native black pig carcass traits indicated that the fatty acid composition of loin-eye muscle, intra-muscular fat content, sarcomere length, and muscle ratio between red- and white-muscles did not show any statistically significant variation. However, regarding intra-muscular fat, H carcasses (high energy diet) contained higher levels of saturated fatty acids with lower levels of unsaturated fatty acids compared to the carcasses from the other two energy groups (M and L). In addition, the levels of n-3 tended to be lower as the energy/lysine level in the diet increased, while the ratio of n-6/n-3 tended to decrease as the energy/lysine level increased, even though the differences were not statistically significant. Even with no statistically significant differences, it was interesting to observe that the sarcomere length tended to increase as the energy level of the diet increased, and with muscle ratio analysis, the red muscle ratio from the L-group, and the white muscle ratio from the M-group were higher than the other energy groups.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.224-231
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• 2011

This study was conducted to investigate the effect of peppermint powder on meat quality and fatty acid composition in finishing Korean native black pigs. Ninety pigs were randomly allocated to three dietary treatments and fed peppermint powder at 0 (C), 0.2 (T1), and 0.4% (T2) in the basal diet, respectively for 50 d. The proximate composition of Longissimus dorsi muscle was not significantly different among the treatments; however, the fat content in T2 tended to be lower than the control. No difference in $pH_{45min}$ was observed, whereas $pH_{24h}$ was higher in T2 than the control (p<0.01). T2 showed the lowest lightness (p<0.01) and yellowness values (p<0.05), but shear force and drip loss were no different among the treatments. Individual fatty acid and cholesterol compositions did not differ among the treatments; however, T1 showed a decreasing trend for saturated fatty acid content and an increasing trend for unsaturated fatty acid content. The hypocholesterolemic index was significantly higher in T1 than in the control (p<0.05). These results suggest that dietary peppermint could positively affect fatty acid and cholesterol levels without changing meat quality in finishing Korean native black pigs.

• Restorative Dentistry and Endodontics
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• v.26 no.2
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• pp.141-152
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• 2001

Eliminating the infecting bacteria of the root canal system and preventing reinfection must be the main objectives of all endodontic works. None of commercially available root canal sealers have the properties of desirable tissue compatibility and strong antibacterial activity. The purpose of this study is to develope an ideal root canal sealer using commercially available polyphosphate (polyP), Calgon, which is known to be antibacterial and safe. For the study. resin type AH26, zinc oxide eugenol type Tubli Seal. Ca(OH)$_2$ type Apexit as base sealers for polyP (0~3%) and para formaldehyde containing N2 as a control base were selected. Specimens (3$\times$4mm) of the sealers were prepared in a 37$^{\circ}C$ incubator for 3 and 10 days and their antibacterial activity against streptococci and black pigmented anaerobic rods was observed using an agar diffusion method. The result were as follows: 1. Among 3 day old root canal sealers. N2 as a positive control showed the strongest antibacterial effect. followed by AH26. Tubli Seal and. Apexit which barely showed antibacterial activity against the test bacteria. In contrast. 10 day old AH26 showed a greater antibacterial activity than 10 day old N2. 2. All sealer specimens showed a greater antibacterial activity against black pigmented anaerobic rods than streptococci. Three day old ones appeared to be more antibacterial than 10 day old ones except for Apexit. 3. As compared to N2, 3 day old AH26 demonstrated a similar antibacterial activity against black pig mented anaerobic rods but to a lesser extent to streptococci. Ten day old AH26 showed a greater antibacterial activity against black pigmented anaerobic rods than 10 day old N2. 4. As compared to AH26. Tubli Seal generally revealed a lower antibacterial activity but it showed a greater antibacterial activity aginst S. gordonii Challis. 5. Enhancement of antibacterial activity by polyP was more clearly observed when it was added to Ca(OH)$^{\circ}C$ based root canal sealers. Tubli Seal and N2. 6. The addition of polyP enhanced the antibacterial activity of 3 day old AH26 against S. gordonii G9B (16%) and Challis (29%), and P. gingivalis 2561 (24%) only. Moreover, polyP failed to increase antibacterial activity of 10 day old AH26 against the test strains but P. gingivalis A7A1 28(13%). 7. The addition of polyP increased the antibacterial effect of 3 day old Tubli Seal on several test bacteria including s. mutans GS 5 (50%). s. gordonii G9B (47%) and Challis (122%). and all the test strains of P. gingivalis (13~35%) except for 9 14K 1. The addition of polyP to 10 day old Tubli Seal increased antibacterial activity of the root canal sealer against most test strains. 8. 3 day old Apexit failed to show antibacterial activity. if any very little against S. mutans GS 5 and Pr. intermedia ATCC 49046. However. polyP increased its antibacterial activity by 50 and 69%, respectively. Increase of antibacterial activity of 10 day old Apexit by polyP was more clearly observed than that of 3 day old one.

• Journal of the Korean Society of Costume
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• v.26
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• pp.163-173
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• 1995

The purpose of this study is to investigate the Ku which was worn by nomadic tribes which was Khitai, Mongols and Manchus. The results of this study can be summarized as follows. 1. The fur clothes were very important clothes that nomadic tribes put on in order to protect them against the cold. The Ku was an outfit for protection against the cold. It was made of ani-mal fur and its style was tight sleeve and long dress. 2. The Ku was worn in all social classes including emperor, nobles and the masses in ancient China and Asia dynasty. After the nomadic tribes estabilished dynasty in China the style of Ku was changed. All kinds of animal fur was used to make the Ku but the volume of fur, kinds and colors were classified severely by their social position. In Khitai dynasty the Ku was worn in same style. But the emperor wore the Ku of silver marten. The noble class wore the Ku of purple, black and blue marten and silver squirrel skin. The masses wore the Ku of the other colors marten, sheep, squirrel and dessert fox skin. In Mongol dynasty, the emperor wore the Ku of purple marten, silver squirrel, silver fox and black fox skin. The nobles wore the Ku of the other colors marten and squirrel. The masses wore the Ku of degraded animal fur. Before the Manchus estabilished the varient races dynasty in China, the rich man preferred the Ku of marten, squirrel, fox, goat furs. But the poorman preferred the Ku of cow, horses, pig, sheep, cat, dog, snake and deer skin. After the manchus conquered the China, the manners of dress were changed. Generally the fur did not appear in right side of garment, but high quality or noble fur appeared outside. Sometimes the inside or outside of Ku was made of silk fabrics and sleeves, neck-band was made of the high quality fur.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.10
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• pp.1489-1495
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• 2002

Five regions and 258 pigs were selected for this study: North (Beijing), Central (Wuhan), South (Guangzhou), Southwest (Chongqing), Northeast (Harbin). Five typical genetics of growing-finishing pig were selected: Landrace${\times}$Large White${\times}$Beijing Black, Duroc${\times}$Landrace${\times}$Large White, Duroc${\times}$Large White${\times}$Landrace, Landrace${\times}$Rongchang, Landrace${\times}$Harbin White, respectively at each sites. The basal diet was a corn-soybean meal containing sufficient nutrients to meet requirements. Carcass fat-free lean gain was determined by dissecting and analyzing chemical composition of the carcass. Cubic function fitted lean moistures to live weights better than other functions. Exponential function fitted lean lipids to live weights equally to allometric function. Carcass fat-free lean gain of Duroc${\times}$Large White${\times}$Landrace, Landrace${\times}$Large White${\times}$Beijing Black, Duroc${\times}$Landrace${\times}$Large White, Landrace${\times}$Harbin White, Landrace${\times}$Rongchang from 20 to 100 kg of average body weight was 259 g/d, 261 g/d, 311 g/d, 220 g/d, 200 g/d, respectively. All are lower than intermediate fat-free lean gain in NRC (1998).

• Animal Bioscience
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• v.34 no.12
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• pp.2012-2022
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• 2021

Objective: In most retail centers, primal pork cuts for sale are usually prepared into retail-ready slices and overwrapped with air-permeable plastic film. Also, meat of Korean native black pig (KNP) is reputed for its superior quality, however, its shelf life during retail display has not been studied. Thus, the objective of this study was to evaluate shelf life of prepackaged retail-ready KNP belly and shoulder butt slices during refrigerated display. Methods: Bellies and shoulder butt obtained at 24 h post-mortem from finishing KNP were used. Each belly or shoulder butt was manually cut into 1.5 cm-thick slices. The slices in each cut type were randomly taken and placed on white foam tray (2 slices/tray) overwrapped with polyvinyl chloride film. The retail-ready packages were then placed in a retail display cabinet at 4℃. Shelf life and sensory quality of the samples were evaluated on day 1, 3, 6, 9, 12, and 15 of display. Results: The shoulder butt reached the upper limit (20 mg/100 g) of volatile basic nitrogen for fresh meat after 9 days while, the belly remained within this limit throughout the display time (15 days). Both the cuts reached a thiobarbituric acid reactive substances level of above 0.5 mg malondialdehyde/kg after 9 days. The a^* (redness) values remained unchanged during first 9 days in both cuts (p>0.05). After 9 days, off-flavor was not found in either cut, but higher off-flavor intensity was found in shoulder butt after 12 days. The shoulder butt was unacceptable for overall eating quality after 12 days while, belly still was acceptable after 12 days. Conclusion: The belly showed a longer shelf life compared to the shoulder butt, and a shelf life of 9 and 12 days is recommended for the prepackaged retail-ready KNP shoulder butt and belly slices, respectively.

• Journal of Life Science
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• v.26 no.4
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• pp.414-418
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• 2016

This study tested the association between genetic polymorphisms of the isocitrate dehydrogenase 3, beta subunit (IDH3B) gene and economic traits in an F₂ crossbred population of Landrace × Jeju (South Korea) Black pigs. A 304-bp insertion/deletion mutation in promoter region was screened for determining genotypes of the IDH3B gene in a total of 1,105 F₂ pigs. Three genotypes (AA, AB, and BB) were identified in the founder, F₁, and F₂ populations. Association analysis showed significant differences in carcass weights (CW), backfat thicknesses in three positions of the body (4^th-5^th ribs, BF5; 11^th-12^th ribs, BF12; 13^th rib-1^st lumbar, BFL), and carcass lengths (CL) (p<0.05), but not in meat color (MC), eye muscle area (EMA), or marbling scores (MARB) (p>0.05). The F₂ IDH3B BB homozygotes showed heavier CW (80.790±0.725 kg) and shorter CL (101.875±0.336 cm) than the other genotypes (p<0.05). In addition, the BF levels between the 4^th - 5^th and 11^th - 12^th vertebrae were thicker in the carcasses of pigs with the IDH3B BB genotype than with the other genotypes (p<0.05). These results suggested that genetic variations in the IDH3B gene may serve as molecular genetic markers for improving the Landrace × Jeju Black pig crossbreeding systems.

• Korean Journal of Veterinary Research
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• v.28 no.2
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• pp.365-369
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• 1988

The present study was done to demonstrate ADV antigens in frozen and paraffin sections from ADV-infected pigs and cell cultures by using of the IGS method. Tissue specimens from 3 young pigs infected with ADV-phylaxia strain and of 2 healthy pigs were used. Fibroblastic cells originated from pig brain and BHK cells were grown and confluent monolayers were infected with the virus. Two monoclonal antibodies and a specific hyperimmune serum to ADV were used as the source of primary antibodies for both the IGS and immunoperoxidase methods. Application of the IGS method yielded a black fine granular reaction in positive areas, and the results were superior to those obtained using the immunoperoxidase technique for all cases tested. The IGS method might be useful in the detection of various viral antigens in tissue sections.

• Journal of the Korean Society of Food Culture
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• v.14 no.1
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• pp.57-65
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• 1999

This study was examined the current situation of utilization of meat broth materials for the development of various broth products. The 500 housewives living in Seoul were asked. The results obtained as follows; Beef(93%) was used most frequently for making broth. In order to reduce rancid smell of broth, garlic(72%), ginger(68%), green onion(60%), onion(58%), black pepper(44%), radish(25%) were used. Most housewives used beef three or four times a month and hardly used chicken or pork for making broth. Commercial broth materials were used two or three times a month. For making broth the bricket of beef, a whole or half chicken and bones of pig were consumed most frequently. Before making broth, from flesh only blood was removed. Also housewives slightly boiled bone blood-removed in water. The older age is, the longer marriage duration is, the higher monthly income and education level is, the more beef was consumed. The higher the education level is, the more vegetables like garlic, ginger, green onion, onion, radish were used. It is suggested that in order to develop various broth products made of natural materials, the characteristics of preferred broth materials should be defined and it is necesarry to accomplish the preference test of preferred broth products.