• Korean journal of food and cookery science
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• v.28 no.4
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• pp.391-397
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• 2012

This study was carried out to investigate commercialization of Kimchi made of cabbage (Brassica oleracea var. capitata L.) using pre-fermentation conditions. The pre-fermentation conditions were 0, 18, 24, and 28 h at $20^{\circ}C$, and then the samples were stored at $10^{\circ}C$ to assess changes in quality characteristics. A comparison of the quality characteristics during storage showed that PF24 (pre-fermented cabbage Kimchi during 24 h at $20^{\circ}C$) and PF28 (pre-fermented cabbage Kimchi during 28 h at $20^{\circ}C$) had pH 4.47 and pH 4.23 on the second day of storage, respectively. It was possible to shorten the fermentation time to less than that of PF0 (not pre-fermented cabbage Kimchi at $20^{\circ}C$), by approximately 3 days. Total acidity was 0.26 to 0.29% immediately after making the Kimchi. However, PF0, PF18 (pre-fermented cabbage Kimchi during 18 h at $20^{\circ}C$), PF24 and PF28 became well-fermented when they were stored for 8~14 days, 3~10 days or 2~3 days. The number of lactic acid bacteria increased with the passage of time in all treatment groups regardless of fermentation conditions. However, the longer pre-fermentation time became, the faster the number of lactic acid bacteria increased. Most samples showed similar results late in the storage period; 7.2~7.4 log CFU/mL. PF0 had the greatest volume change 2.1 times increase late in the storage period. The sensory evaluation showed significant differences for flavor, taste, and overall acceptability after a partial storage period. PF28 stored for 2~3 days showed excellent flavor, and PF24 and PF28 stored for 2~3 days showed the highest scores of 6.27 to 6.67. The PF24 and PF28 treated samples were appropriate for commercializing small packed cabbage Kimchi and for alleviating the expansion problem of the packing material. However, because mass commercial production requires a large number of samples to be used at once, the results should be assessed for industrial product development in the future.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.463-468
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• 2007

This study was conducted to investigate the effect of maturity scores [2 (bull), 2 (steer), 3-9 (cow)] and the number of extractions (up to 4 times) on the chemical properties of water extract from Hanwoo shank bones (arm, fore shank, round and hind shank). The turbidity, meat color (CIE L value), collagen, protein, caloric and chondroitin sulfate contents of samples were observed. The turbidity and lightness were higher for water extract of Hanwoo shank bones with a maturity score of 2 (bull and steer) than maturity scores of 3-9 (cow) (p<0.05). The turbidity and lightness of water extract from shank bones of all Hanwoo maturity scores significantly increased with the 1st and 2nd extractions, but significantly decreased with 3rd and 4th extractions (p<0.05). The collagen and protein contents were highest for water extract from Hanwoo shank bones of maturity score 2 (bull and steer) (p<0.05). The caloric and chondroitin sulfate contents were higher for water extract from Hanwoo shank bones of maturity score 2 (bull and steer) than maturity scores of 3-9 (cow) (p<0.05). As the number of extractions increased, the chondroitin sulfate content significantly decreased (p<0.05). Based on these results, differences correlating with maturity scores were found only with collagen and protein contents. Therefore, further studies should be considered to address whether different maturity scores affect the price of shank bones in the meat industry.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.475-481
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• 2007

A total of 40 Korean native pigs (gilt 21, boar 19) were used to investigate the meat quality, nutritional and sensory properties by gender. Gilts had significantly lower moisture and ash contents (%) than boars, but protein contents were not significantly different between the gender (p<0.05). Gilts contained high intramuscular fat contents were significantly lower in Warner-Bratzler shear force (WBS) and Water holding capacity (WHC) when compared to those of boars. There was no significant difference in meat color L (lightness) and a (redness) values between the gender (p>0.05), but gilt had higher b (yellowiness) values than boar. Regarding amino acid compositions, there were glutamic acid (3.25%), aspartic acid (1.94%) lysine (1.83%), leucine (1.77%), alanine (1.17%) and arginine (1.15%) for gilts and boars. There were no significant differences in the contents of the minerals such as calcium, potassium, phosphorous, sodium, magnesium, iron, zinc and copper (p>0.05). The results of fatty acid composition showed that gilts had significantly higher C16:1n7, C18:1n9, in intramuscular fat., whereas they had significantly higher contents of C14:0, C16:0, C20:1n9, C20:5n3 in subcutaneous fat than boars (p<0.05). Boars had significantly higher contents of C18:0, C18:1n7, C18:2n6, C20:1n9, C20:4n6, C22:4n6 in intramuscular fat and they had significantly higher contents of C18:2n6, C22:4n6 than gilts in subcutaneous fat (p<0.05). In sensory evaluation, gilts had significantly higher scores in juiciness, tenderness and flavor when compared to boars (p<0.05).

• Food Science of Animal Resources
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• v.27 no.4
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• pp.440-449
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• 2007

This study was conducted to investigate the compositions of different cuts of Hanwoo bull beef. 10 cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangi(brisket)] were prepared from 10 Hanwoo bulls (-24 month old) slaughtered during 3 consecutive days. There were no significant differences in the calorie contents among the 10 cuts (p<0.05). In cholesterol content, Hongduke was significantly lower (26.74 mg/100 g) and Abjin was significantly higher (31.08 mg/100 g) than the other cuts (p<0.05). Free amino acid analysis revealed that there were high contents of glutamate (94.33-216.36 mg/100 g) and alanine (154.88-200.31 mg/100 g), followed by arginine, phenylalanine and lysine in the 10 cuts. In addition, Abjin, Bosup, Cheggt, Hongduke, Sulgit and Udoon had significantly higher inosine monophosphate (IMP) contents than Dngsim or Moksim (p<0.05). Inosine contents were highest in Bosup and Sulgit, whereas hypoxanthine contents were highest in Guri (p<0.05). Total collagen contents were significantly higher in Abjin followed by Yangi, Guri and Moksim (p<0.05). With regard to fatty acid composition, Dngsim had significantly higher $C_{18:0}$ than the other cuts, and Udoon had significantly higher $C_{20:4n6}$ than the other cuts (p<0.05). Total contents of saturated fatty acids (SFA) were significantly higher in Abjin, Dngsim and Yangi, whereas total contents of unsaturated fatty acids (UFA) were significantly higher in Hongduke than the other cuts (p<0.05).

• Food Science of Animal Resources
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• v.27 no.4
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• pp.409-415
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• 2007

This experiment was conducted to investigate the effects of dietary enzyme mixture fortified with ${\beta}-glucanase$ on the growth performance, serum components and meat quality of broiler chicks. 31,800 Ross 208 male broiler chicks were randomly allotted into 2 groups, the control and 0.3% enzyme diet with ${\beta}-glucanase$ supplementation groups. Control group chicks were fed the control (corn-soybean meal based) diet and the treatment group chicks were fed the 0.3% enzyme mixture supplemented with ${\beta}-glucanase$. The growth performance, serum components and meat qualities such as pH, color, water holding capacity, cooking loss, and shearing force of meats were investigated. The results showed that the growth performance of chicks fed the 0.3% enzyme mixture diet were improved compared to that of the control group, as much as 5% in growth rate, 19% in average weight, 6.8% in performance index, and 5.5% in feed efficiency. Although, there were no significant differences in the muscle color degrees ($L^*a^*b^*$) and shearing force between the control group and experimental group, the water holding capacity and cooking loss of the experimental group were significantly higher than those of control group (p<0.05). The antibody titers in serum against the antigens of Newcastle disease and Infectious Bursal disease were higher in the experimental group than in the control group. Altogether, these suggest that the broiler diet containing 0.3% enzyme mixture fortified with ${\beta}-glucanase$ activity can improve the growth performance, immune reaction, and meat quality of broiler chicks.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.437-444
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• 2008

Microbial reduction, physicochemical property, and sensory evaluation of irradiated beef patty were investigated. The microbial counts of refrigerated beef patty were reduced to below the number of 3 logs after irradiation at 3 kGy. But no viable microorganism was detected in frozen beef patty irradiated at 3 kGy. Food additives such as nitrite, salt, phosphate and ascorbic acid did not affect on the inactivation of microorganism by irradiation. The irradiation effect on the water holding capacity was not significant, but frozen irradiated beef patty showed higher water holding capacity than refrigerated beef patty. The drip loss of irradiated beef patty did not show significant differences according to irradiation doses. Considering the influence of food additives, the irradiated beef patty mixed with salt and phosphate showed lower drip loss than that without food additives. In refrigerated beef patty, TBARS values were increased with increase of irradiation doses and showed lower values in the beer patty mixed with food additives than that without food additives. The redness of refrigerated beef patty showed highest values at 3 kGy of irradiation and then decreased with increasing irradiation doses, while in the frozen beef patty did not show distinct tendency according to the irradiation doses or food additives. In sensory evaluation, the irradiated beef patty showed unpleasant smell as compared with the non irradiated beef patty, but showed some-what higher score in smell at the sample contained ascorbic acid regardless of irradiation doses.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.493-498
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• 2008

The aim of this work was to analyze the effects of salt and $NaNO_2$ on weight loss, proximate compositions. chemical parameters and texture characteristics of dry-cured ham processed using Korean methods. Four different treatments were considered: The HS group of 3 hams (11.30 kg) was salted with 9.2 g/kg salt (w/w) (high salt batch), the HS+$NaNO_2$ group of 3 hams (10.65 kg) was salted same as HS group and added 100 ppm $NaNO_2$. The LS group of 3 hams (11.42 kg) was salted with 6.2 g/kg salt (w/w) (Low salt batch), the LS+$NaNO_2$ group of 3 hams (10.62 kg) was salted same as LS group and added 100 ppm $NaNO_2$. The highest weight losses took place at the drying stage (27.46, 28.25, 26.99, and 28.42%). However, there were no significant differences in the weight losses between treatments (p>0.05). The moisture content was significantly affected with addition of $NaNO_2$ (p<0.05), the LS hams had significantly higher moisture content than HS+$NaNO_2$ and LS+$NaNO_2$ (p<0.05). The level of salt and $NaNO_2$ did not affect the fat, protein and ash contents. The hardness and chewiness in biceps femoris muscle from LS hams were significantly lower than in the muscles from HS+$NaNO_2$ hams (p<0.05). The $NaNO_2$ did not affect the texture characteristics of dry-cured hams. The processing conditions significantly affected the chemical parameters of biceps femoris muscle (p<0.05). The water activity in biceps femoris muscle from LS hams was significantly higher than in muscles from HS and HS+$NaNO_2$ hams (p<0.05). The salt content in biceps femoris muscles from LS+$NaNO_2$ hams was significantly lower than in the muscles from HS and HS+$NaNO_2$ hams (p<0.05). The $NaNO_2$ treatment did not affect the $NaNO_2$ content in biceps femoris muscles (p>0.05). The processing conditions did not significantly affect the lightness (L), redness (a), and $h^{\circ}$ of biceps femoris muscles (p>0.05). The yellowness (b) and chroma in biceps femoris muscle from HS+$NaNO_2$ hams were significantly higher than in the muscles from HS and LS hams.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.505-511
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• 2008

The goal of this study was to investigate the effects of dietary mugwort on the proximate composition, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS) and fatty acid in chicken meats. One hundred sixty broiler chicks (1 d old) were assigned to one or four dietary groups: Control; commercial feed supplemented with 1% mugwort (T1); commercial feed with 3% mugwort (T2) and commercial feed with 5% mugwort (T3). After 42 d, broilers from each group were slaughtered and meat samples were vacuum packaged and stored at $4{\pm}1^{\circ}C$ over a period of 0, 1,2,3, and 4 wk. Chicken breast was not influenced by all treatments in moisture, crude protein and crude fiber, while crude fat was lowered (p<0.05) in chickens fed with the T2 and T3 diets compared to the control and T1 diets. All treatments with mugwort diets tended to have decreased VBN values for chicken breast and thigh compared to control. As storage time increased, VBN was increased for all chickens (p<0.05). No significant differences in TBARS were observed among all treatments at 0 wk. TBARS values were reduced with the T2 and T3 diets and initially increased from 0 through 3 wk, then abruptly decreased at 4 wk. Dietary mugwort supplementation resulted in increased stearic acid (excepted T2) and oleic acid and decreased linoleic acid. Stearic acid in thigh meat was decreased in the T1, T2 and T3, however linoleic acid levels tended to increase with mugwort powder supplementation. It is concluded that dietary mugwort has a positive effect on increasing unsaturated fatty acid contents and decreasing saturated fatty acids.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.472-478
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• 2010

The effects of rosemary and $\alpha$-tocopherol, added individually or in combination, on broiler performance, thiobarbituric acid reactive substance (TBARS), total plate count (TPC) and meat color of chicken thigh meat were investigated. Three hundred broiler chicks divided into five groups were fed a basal diet (control) or basal diet supplemented with 5 g rosemary/kg (T1), 10 g rosemary/kg (T2), 200 mg $\alpha$-tocopherol/kg (T3), or 5 g rosemary/kg + 200 mg $\alpha$-tocopherol/kg (T4) for 5 weeks. Following slaughter, chicken meat was stored at $4^{\circ}C$ for 10 days. All treatments did not influence the performance. Rosemary supplementation delayed lipid oxidation in thigh meat during refrigerated storage. T2 was significantly (p<0.05) more effective in delayed lipid oxidation compared to T1, but was inferior to T3. Samples containing a combination of antioxidant had lower TBARS values than those containing the individual antioxidants, indicating a synergistic effect. TPC was significantly increased (p<0.05) in thigh meat of all groups throughout the refrigerated storage. The T3 and control groups showed TPC counts that did not differ from each other during the entire storage period. However, rosemary supplementation was associated with bacterial counts that were significantly lower (p<0.05) than the control and $\alpha$-tocopherol groups at day 3 of storage and thereafter. For this period, T1 presented TPC counts that were significantly higher than the T2 group (p<0.05). At all storage times, the thigh meat of rosemary-fed chickens was redder than control (higher $a^*$), while no differences in $L^*$ and $b^*$ values were found. A synergistic effect was obtained from the combination of rosemary with $\alpha$-tocopherol, whereas individual use of the antioxidants significantly improved color stability compared to the control.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.410-418
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• 2010

Staphylococcus aureus is one of the major pathogens that can cause staphylococcal infection and food poisoning. In this study, we compared conventional culture methods and real-time PCR for detection of S. aureus in artificially inoculated milk, sausage, raw pork, and vegetable salad. The performance of a coagulase test for confirming S. aureus was also compared with a colony PCR test. Bulk food samples (500 g each) were artificially inoculated with S. aureus and divided into 20 samples (25 g or mL each). All samples were added to tryptic soy broth (225 mL/sample) with 10% NaCl and incubated at $37^{\circ}C$ for 24 h. After the enrichment, broth cultures were streaked onto Baird-Parker (BP) agar with egg yolk tellulite, and incubated at $37^{\circ}C$ for 24 h. In addition, 1 mL of broth cultures was collected to perform real-time PCR. Two suspicious colonies from the BP agar were picked up and plated on nutrient agar and incubated at $37^{\circ}C$ for 24 h followed, by a coagulase confirmation test and a colony PCR analysis. There were no statistical differences between culture methods and realtime PCR in food samples with low background microflora, such as milk and sausage. However, a significant statistical difference was found between the culture methods and real-time PCR for raw pork and vegetable salad. Furthermore, the colony PCR test of the presumptive colonies on BP agar for confirming S. aureus is more accurate and efficient than the coagulase test for unprocessed foods.