• Food Science of Animal Resources
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• v.36 no.2
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• pp.275-282
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• 2016

This study was conducted to evaluate the antioxidative and anti-inflammatory effects of boiled pork powder (BPP) and hot water extract powder (HWEP) from 4 cuts of meat from Landrace × Yorkshire × Duroc (LYD). The highest DPPH radical scavenging activities determined were from BPP of Boston butt (13.65 M TE) and HWEP of loin (19.40 M TE) and ham (21.45 M TE). The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities of BPP from shoulder ham (39.28 M TE) and ham (39.43 M TE) were higher than those of other meat cuts, while HWEP of ham exhibited the highest ABTS radical scavenging activity. A higher oxygen radical absorbance capacity was determined for BPP from ham (198.35 M TE) and in HWEP from loin (204.07 M TE), Boston butt (192.85 M TE), and ham (201.36 M TE). Carnosine content of BPP and HWEP from loin and were determined to be 106.68 and 117.77 mg/g on a dry basis, respectively. The anserine content of BPP (5.26 mg/g, dry basis) and HWEP (6.79 mg/g, dry basis) of shoulder ham exhibited the highest value as compared to the extracts from the other meat cuts. The viability of RAW 264.7 cells was increased with increasing HWEP from loin and ham treatment. In addition, the expression of IL-6 and TNF-α was significantly reduced by HWEP from loin and ham, in a dose dependent manner. These results suggested that boiled pork and hot water extract of pork have antioxidative and cytokine inhibitory effects.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.287-296
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• 2014

The physicochemical and functional traits for loin muscles of Hanwoo steers were compared by quality grade (QG). A total of 500 Hanwoo steers were slaughtered, their carcasses were categorized into four groups (QG 1++, 1+, 1, and 2), and the longissimus dorsi muscles were analyzed. QG 1++ group had the highest fat and lowest moisture content (p<0.05). QG 1++ showed higher $L^*$ and $b^*$ color values, higher cooking loss, and lower shear force values, compared with the other groups (p<0.05). The flavor, tenderness, juiciness, and preference scores by sensory evaluation were highly ranked for premium QG groups (1++ and 1+). Regarding the micro compounds, QG 1 and QG 2 had greater amounts of inosine monophosphate, and QG 2 had greater amounts of anserine, carnosine, and creatine, than QG 1++ (p<0.05). QG 1++ and 1+ had higher percentages of oleic acid (C18:1) than QG 2 (p<0.05). Within premium QG 1++ and 1+, the results of the nucleotides, free amino acids, dipeptides, and fatty acids did not show any distinctive differences. Hanwoo beef as determined by the current grading system was not significantly different in terms of functional components; the only significant difference was in intramuscular fat content.

• Food Science of Animal Resources
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• v.36 no.5
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• pp.641-649
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• 2016

In this study, we compared qualities and physiochemical traits of meat from Berkshire (black color) pigs with those of meat from 3-way Landrace (white color) × Yorkshire (white color) × Duroc (red color) crossbred pigs (LYD). Meat quality characteristics, including pH, color, drip loss, cooking loss, and free amino acid, fatty acid, vitamin, and mineral contents of longissimus dorsi muscles, were compared. Meat from Berkshire pigs had deeper meat color (redness), higher pH, and lower drip loss and cooking loss than meat from LYD pigs. Moreover, meat from Berkshire pigs had higher levels of phosphoserine, aspartic acid, threonine, serine, asparagine, α-aminoadipic acid, valine, methionine, isoleucine, leucine, tyrosine, histidine, tryptophan, and carnosine and lower levels of glutamic acid, glycine, alanine, and ammonia than did meat from LYD pigs. The fatty acids oleic acid, docosahexaenoic acid (DHA), and monounsaturated fatty acids (MUFA) were present in significantly higher concentrations in Berkshire muscles than they were in LYD muscles. Additionally, Berkshire muscles were significantly enriched with nucleotide components (inosine), minerals (Mg and K), and antioxidant vitamins such as ascorbic acid (C) in comparison with LYD muscles. In conclusion, our results show that in comparison with LYD meat, Berkshire meat has better meat quality traits and is a superior nutritional source of all essential amino acids, monounsaturated fatty acids, vitamin C, and minerals (Mg and K).

• Journal of the Korean Chemical Society
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• v.5 no.1
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• pp.38-41
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• 1961

By varying groups on biologically active molecules, it is possible to produce analogues which sometimes inhibit the action of the parent compound. Such is true of taurine(${\beta}$-amino-ethane sulfonic acid)as an analogue of ${\beta}$-alanine and of pantoyl taurine for pantothenic acid. It seemed possible that the sulfonic acid analogues of amino acids built into peptides might possibly produce inhibition of the parent peptide. Tauryl-L-histidine was selected to prepare as an analogue of carnosine(${\beta}$-alanyl-L-histidine). There were several reasons for this choice. Camosine causes a slight contraction of isolated uterine muscle and inhibition of this action can be easily tested. Also, taurine, being a ${\beta}$-amino sulfonic acid, is much more stable than the ${\beta}$-amino sulfonic acids. Phthalyl tauryl-L-histidine methyl ester was prepared by condensing phthalyl tauryl chloride with histidine methyl ester in chloroform. The yields were quite low possibly due to reaction between the acid chloride and the imidazole of histidine. Approximately 50 per cent yield of crude amorphous product was obtained, but upon purification by crystallization they yielded only 25 percent of a pure product. The methyl ester was removed by acid hydrolysis to prevent partial cleavage of the phthalyl group. Crystalline tauryl histidine was then obtained from this acid by removal of the phthalyl group by hydrazinolysis. Tests for inhibition were carried out by comparing the action of camosine on isolated uterine muscle before and after tauryl histidine had been added to the bath surrounding the muscle strip. Only in very high relative concentrations of tauryl histidine was there any demonstrable inhibition.

• Food Science of Animal Resources
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• v.42 no.3
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• pp.517-535
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• 2022

The primary aim of this study was to evaluate the effect of feeding alfalfa: Concentrate at different ratios (8:2 or 2:8) to Korean native black goats (KNBG) for 90 days on meat quality and bioactive compound content. Feeding KNBG alfalfa and concentrate at different ratios did not impact meat pH, color, microorganism composition, volatile basic nitrogen levels, or lipid oxidation. The low alfalfa (KLA) group exhibited increased oleic acid and monosaturated fatty acid levels, both of which impact the palatability traits of meat. The abundance of bioactive compounds increased in the loin meat of the KLA group, leading to an increase in antioxidant activities. Our results suggest that feeding alfalfa and concentrate at a 2:8 ratio to KNBG can increase taste-related fatty acids and bioactive compounds in loin meat, relative to that achieved by feeding at an 8:2 ratio. Further investigation is required to evaluate the quality and the metabolites of bioactive compounds in KNBG meat and the effect of the different dietary ratios of forage and concentrate.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.21-29
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• 1988

This study was carried out to develop the powdered Katsuobushi (a kind of boiled, smoked, and dried fish product which is used for seasoning soup as it is.) using skipjack as a natural flavoring substance. The processing conditions of the powdered Katsuobushi and the changes of taste compounds during processing of the products were examined. In preparation of the powdered Katsuobushl, frozen skipjack was thawed, beheaded, gutted, filleted and then sliced to 1cm of thickness. The silted meats were boiled in skipjack extract for 20 minutes, and then it was smoked for, 3 times to $10\~12\%$ moisture content at $80^{\circ}C$ for 8 hours. The smoked - dried meats were followed to be 50 mesh of particle size. The effect of slicing and boiling in skipjack meat extract on enhancing flavor and on preventing lipid oxidation of product during processing were observed. The moisture content and crude lipid content of the powdered Katsuobushi was in the range of 11 to $12\%$ and 4.3 to $4.8\%$, respectively. The taste compounds of the product were nucleotides and their related compounds, 1135.8mg/100g ; free amino acid and related compounds, 2210.2mg/100g ; non-volatile organic acids, 1148.0mg/100g ; and total creatinine. 592.1mg/100g on dry basis, and small amount of betaine and TMAO. The major elements of mineral in the product were found to be K, Mg, Na, and Ca. The content of IMP was 542.0mg/100g, and major free amino acids were found to be histidine, anserine, taurine, carnosine and alanine of which occupied to $83.6\%$ of total free amino acids. In non -volatile organic acids, major ones were lactic acid, succinic acid, pyroglutamic acid and $\alpha-ketoglutaric$ acid. From the results of the chemical experiments and sensory evaluation, we may conclude that the flavor of the product from present experiment is more desirable than that of conventional products although the processing time used were much shortened than that of conventional method, and it can be commercialized as a seasoning powder.

• Korean Journal of Poultry Science
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• v.45 no.4
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• pp.261-272
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• 2018

This study was conducted to evaluate the difference in the quality of chicken thigh meat from conventional and animal welfare farms during refrigeration storage over 9 days. Chicken thigh meat from conventional (CTC, n = 30) and animal welfare farms (CTW, n = 30) was tested. The pH value was significantly lower in CTW (6.28) than in CTC (6.37) on day 1; however, no significant differences were found on subsequent days. The yellowness of CTW was higher than that of CTC on day 1, but CTW showed lower yellowness than did CTC on day 7 and 9. The cooking loss, water holding capacity, lightness, redness, and coliform levels of CTC did not show any significant difference when compared with CTW during storage. The shear force of CTW was significantly higher than that of CTC on day 1, 3, 7, and 9. Total microorganism and coliform in CTC and CTW increased with increasing storage days. On day 7 and 9, the total microorganism level of CTW was lower than that of CTC. The thiobarbituric acid value of CTW was lower than that of CTC on day 9. The volatile basic nitrogen (VBN) of CTW was lower than that of CTC during storage. Anserine content and 1,1-diphenyl-2-picryl-hydrazyl(DPPH) scavenging activity of CTW was significantly higher than CTC on day 1. These results suggest that CTW stayed fresher for longer than did CTC because of low total microorganism level on day 7 and 9, and VBN during refrigerated storage.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.2
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• pp.195-203
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• 2016

This study was conducted to evaluate the effect of dietary supplementation with rice bran, flax seed, or sunflower seed to finishing native Korean cattle (Hanwoo) on growth performances, carcass characteristics, fatty acid composition, free amino acid and peptide contents, and sensory evaluations of Longissimus muscle (LM). A total of 39 Hanwoo steers (average age of 22.2 mo and average body weight (BW) of 552.2 kg) were randomly divided into Control, rice bran (RB), flax seed (FS), or Sunflower seed (SS) groups. The steers were group fed for 273 d until they reached an average age of 31.2 mo. Final BW was 768.2, 785.8, 786.2, and 789.0 kg, and average daily gain was 0.79, 0.85, 0.82, and 0.84 kg for the Control, RS, FS, and SS groups, respectively (p>0.05). Fat thickness of the FS group (19.8 mm) was greater (p<0.05) than that of the other groups. Final yield grade converted into numerical values was 2.0 for the RB group, 1.7 for the Control and SS groups, and 1.4 for the FS group. Marbling degrees for the Control, SS, RB, and FS groups were 5.3, 5.1, 4.7, and 4.6, respectively. Percentages of palmitic acid ($C_{16:0}$), stearic acid ($C_{18:0}$), and arachidic acid ($C_{20:0}$) in the LM were not different among the groups. Palmitoleic ($C_{16:1}$) acid was higher (p<0.05) in the SS group. The concentration of oleic acid was highest (p<0.05) in the Control group (47.73%). The level of linolenic acid ($C_{18:3}$) was 2.3 times higher (p<0.05) in the FS group compared to the other groups. Methionine concentration was (p<0.05) higher in FS (1.7 mg/100 g) and SS (1.2 mg/100 g) steers than in the Control or RB groups. Glutamic acid and ${\alpha}$-aminoadipic acid (${\alpha}$-AAA) contents were (p<0.05) higher in the FS group compared to the other groups. LM from the FS group had numerically higher (p>0.05) scores for flavor, umami, and overall palatability in sensory evaluations. In conclusion, supplementation of flax seed to diets of finishing Hanwoo steers improved sensory evaluations which might have been caused by increases in flavor related amino acids such as methionine, glutamic acid and ${\alpha}$-AAA and peptides, anserine and carnosine, and their complex reactions.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.4
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• pp.307-316
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• 2012

This study evaluated the possible use of white muscle from cooked skipjack tuna as a constituent of diet foods. White muscles from the belly and dorsal area of cooked skipjack tuna were identified as anterior, median, and posterior. The skipjack tuna white muscle contained more moisture and ash (except for part I in both the belly and dorsal muscles) than chicken muscle, while it had less crude protein and crude lipid (except for part II in belly muscle). The yield was the highest in part I of both the dorsal and belly parts among the various parts of white muscles. The skipjack tuna white muscle contained 14-18% fewer calories than chicken breast muscle. Part I from both the belly and dorsal muscles had higher total amino acid contents than the other parts, but lower contents than chicken breast muscle. White muscle of skipjack tuna was rich in minerals, such as phosphorus, iron, and zinc. The total free amino acid content of part I in the belly and dorsal muscles was 1,152.1 and 1,215.7 mg/100 g, respectively, and was 1.7-1.8 times higher than in chicken breast muscle. The major amino acids in the white muscles from skipjack tuna were taurine, histidine, anserine, and carnosine. Based on these results, if it is possible to mask the fish odor, all parts of the white muscle from skipjack tuna could be used as constituents of diet foods.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.9
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• pp.1262-1275
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• 2013

Awamori is produced by fermenting steamed indica rice. Awamori-pressed lees is a by-product of the Awamori production process. Tofu lees is a by-product of the Tofu production process. Research was conducted to test if dried Awamori-pressed lees and Tofu lees can be used as a mixed feed ingredient for raising male goats. Eighteen male kids were divided into three groups of six animals (control feed group (CFG), Awamori-pressed lees mixed feed group (AMFG), Tofu lees mixed feed group (TMFG)). The CFG used feed containing 20% soybean meal as the main protein source, while the AMFG and TMFG used feed mixed with 20% dried Awamori-pressed lees or dried Tofu lees. The groups were fed mixed feed (volume to provide 100 g/d increase in body weight) and alfalfa hay cubes (2.0 kg/d) twice a day (10:00, 16:00). Klein grass hay and water was given ad libitum. Hay intake was measured at 10:00 and 16:00. Body weight and size measurements were taken once a month. At the end of the experiment, a blood sample was drawn from the jugular vein of each animal and the carcass characteristics, the physical and chemical characteristics of loin were analyzed. DCP and TDN intakes in AMFG and TMFG showed no significant difference to the CFG. Cumulative measurements of growth in body weight and size over the 10 mo period in the AMFG and TMFG were similar to the CFG. Blood parameter values were similar to those in normal goats. Dressing carcass weight and percentages, and total weight of meat in the AMFG were similar to that in the CFG, but smaller in the TMFG. The compressed meat juice ratio was higher in both the TMFG and AMFG than the CFG. While the fat in corn, Awamori-pressed lees, and Tofu lees contains more than 50% linoleic acid, the loin fat in both the AMFG and TMFG was very low in linoleic acid due to the increase in the content of oleic acid, stearic acid, and palmitic acid. This indicates that feeding on AMF and TMF does not inhibit hydrogenation by ruminal microorganisms. As in the CFG, the total essential and non-essential amino acids in the loin of the AMFG and TMFG were well balanced. Compared to the CFG, the AMFG and TMFG were high in taurine and carnosine. The results indicate dried Awamori-pressed lees and Tofu lees can be used as a feed ingredient for raising male goats.