• Journal of the East Asian Society of Dietary Life
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• v.14 no.5
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• pp.418-424
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• 2004

In this study, we investigated the effects of ostrich extract combined with Korean herb medicine(OEKHM) on the serum parameters in carageenan induced paw edema in rats. Carageenan causes enhanced edema formation which contributes to the pathophysiology of inflammation. Male Sprague-Dawley rats were used. There were four groups of treatments: OEKHMs and the control. After treatment with oral doses of 3 mL/180 g BW. 3 kinds of OEKHMs were processed which were ostrich bone with flesh meat with herb medicine(BFH), ostrich bone with flesh meat(BF), and ostrich bone with internal organs(BI). The contents of crude fat of the BFH was lower, but crude protein and crude ash of the BFH were significantly higher than those of the BF and the BI. In case of the levels of minerals(Ca, P, Mg, Fe, Cu and Zn ) of the BFH were significantly higher than those of BF and BI. And the heavy metals(Pb and Cd) were not detected in the OEKHM. The serum level of triglyceride in the BFH treated group decreased compared to that of the edema induced group. The serum levels of HDL-cholesterol concentration in the BFH supplemented group increased compared to that of the other groups. The serum levels of minerals(Ca, Mg, Fe, Cu and Zn) of the BFH treated group significantly increased than those of other groups(p<0.05).

• Food Science of Animal Resources
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• v.44 no.3
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• pp.684-698
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• 2024

We investigated Cissus quadrangularis L. powder (C) use as a natural additive to Tteokgalbi, a traditional Korean meat-based dish. Five distinct Tteokgalbi samples were treated: one without any additives (negative control, NC), one with 1.00% C (C1), 2.00% C (C2), 4.00% C (C3), and 0.10% ascorbic acid (positive control, PC). C addition resulted in changes in composition, quality, and sensory attributes. Moisture content decreased with higher C levels; crude protein varied among the groups, with C1 having the highest crude protein levels and C3 the lowest. Crude fat decreased with increasing C concentration, whereas the carbohydrate content increased. The water-holding capacity notably decreased in the C3 group, resulting in increased cooking loss with higher C concentrations. C treatment altered color and texture, reducing CIE L^* and increasing CIE a^* before cooking and increasing CIE L^* and CIE a^* after cooking. CIE b^* decreased before cooking but increased thereafter. C-treated Tteokgalbi was less cohesive, chewy, and brittle compared to the NC. The C treatment increased the total phenolic and flavonoid contents and enhanced radical scavenging capacities. It also affects storage characteristics, lowers pH, and increases 2-thiobarbituric acid reactive substances values. The microbial counts were lower in C2 and C3 after 11 days. These findings suggest the potential use of C as a natural meat additive.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.327-333
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• 1993

The processing conditions and quality of sardine surimi were examined: Raw sardine meat was separated, washed in 0.2% $NaHCO_3$ and 0.15% NaCl solution, and then dewatered by centrifuge. The dewatered sardine meat was chopped, mixed with 20% emulsion curd (soybean protein : water : refined sardine oil=1:5:2.6), 4% sorbitol, 4% sucrose, 0.2% polyphosphate and 0.1% sodium erythorbate by stone mortar. The mixed sardine meat was frozen with contact freezer, packed in carton box and then stored at $-25{\pm}2^{\circ}C$. The moisture, crude protein and lipid contents of the sardine surimi product was 73.3%, 15.0% and 6.9%, respectively. Fatty acid composition of product consisted of 28.8% of saturates, 24.3% of monoenes and 47.7% of polyenes and the major fatty acids were 16:0, 20:5, 18:1, 22:6 and 16:1. The results of changes in POV, TBA value, fatty acids, texture and sensory score of products during frozen storage showed that lipid oxidation and freeze denaturation of product could be retarded, and flavor enhanced by addition 20% emulsion curd and 0.1% sodium erythorbate. In an attempt to apply sardine surimi in producing surimi-based product, it was concluded that pollack surimi could be substituted with sardine surimi up to 40% without showing any significant changes in texture and taste of surimi-based product.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.11
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• pp.1595-1604
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• 2012

Two studies were conducted to investigate the effects of anti-diarrhoeal herbs on growth performance, nutrient digestibility, and meat quality in pigs. In Exp 1, 150 weanling-growing piglets (average BW = $7.5{\pm}0.24$ kg, average age = $27{\pm}1$ d) were allotted into one of the five dietary treatments, including: i) CON, basal diet, ii) DP, basal diet+1 g/kg date pits, iii) JH, basal diet+0.5 g/kg Japanese-honeysuckle, iv) HCT, basal diet+1 g/kg houttuynia cordata thunb, and v) LE, basal diet+1 g/kg laquer tree extract. From wk 0 to 5, the JH, HCT and LE groups presented higher (p<0.05) ADFI, ADG and gain/feed ratio (G/F) than CON and DP groups. During wk 5 to 10, Pigs fed JH, HCT and LE diets indicated higher (p<0.05) ADG and ADFI than the pigs fed CON and DP diets. During the entire experimental period, a significant increase of ADG appeared in JH, HCT and LE (p<0.05). Pigs fed JH, HCT and LE diets got a higher (p<0.05) ADFI than the pigs fed CON and DP diets. Pigs fed diets with supplementations of herb additives revealled lower (p<0.05) score of diarrhea pigs during d 2 to d 6 compared with pigs fed CON diet. In Exp 2, 60 growing-finishing barrows and gilts (average BW = $54.10{\pm}1.20$ kg, average age = $54{\pm}3$ d) were allotted to three treatments: i) CON, basal diet; ii) YG, basal diet+1 g/kg yellow ginger and iii) HR, basal dietary+1 g/kg hoantchy root, respectively. From wk 0 to 5, Dietary supplementation of YG and HR enhanced (p<0.05) ADG. No difference was found between YG and HR treatments. During, wk 5 to 10, ADG also was observed higher in YG and HR treatments than CON group (p<0.05). Additional, YG had the highest ADG (p<0.05) among treatments. There was always an increase of ADG in YG and HR (p<0.05) through all periods. HR treatment showed a lower (p<0.05) score of diarrhoeal pigs on d 1and d 2 compared with CON treatment. Pigs fed YG and HR diets had a higher (p<0.05) longissimus muscle area (LMA) than pigs fed CON diet. In conclusion, anti-diarrhoeal herbs can improve growth performance, and prevent diarrhea incidence in pigs, it can also increase LMA in finishing pigs.

• Journal of Mushroom
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• v.17 no.4
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• pp.235-240
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• 2019

In this study, we investigated the effects of pH, temperature, and salt concentration on protease activities in Hypsizygus marmoreus, and the ability of H. marmoreus extract to tenderize beef. In fact, H. marmoreus was shown to have higher protease activity than kiwi fruits. The pH of beef was dose dependently increased with addition of H. marmoreus extract. Cooking loss, cutting strength, and color value (L, a, b) were also dose dependently decreased with addition of H. marmoreus extract. In sensory assessments, H. marmoreus extract dose dependently enhanced perception of tenderness, flavor, and taste. In contrary, use of kiwi fruits as a meat tenderizer decreased positive perception of taste. The protease activitiy of H. marmoreus decreased sharply at pH < 2.0, and temperature > 50 ℃. Protease activity was relatively stable in NaCl concentrations ranging from 0-5 M, but incrementally decreased with increasing NaCl. These results suggest that, H. marmoreus extract can improve the texture and taste of beef.

• Food Science and Preservation
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• v.16 no.2
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• pp.223-229
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• 2009

The effects of 0.01%(w/v) chitosan-ascorbate(CA) and 10 ppm morea on the number of total microbes, Escherichia coli levels, and growth of food poisoning bacteria in dombaeki during storage at $10^{\circ}C$ over 6 days were investigated. Total microbes in meat, cartilage, and skin of untreated samples increased by 4.24, 3.81, and 2.20 logs compared to the zero timepoint, respectively, but, in CA-treated samples, counts fell by 2.66, 2.37, and 1.24 logs. Total microbial levels in morea-treated meat, cartilage, and skin showed similar tendencies but the effects were slightly less than seen in CA-treated samples. E. coli numbers in CA-treated meat, cartilage, and skin stored for 6 days decreased by 1.69, 1.25, and 1.52 logs respectively, compared with control samples. Morea-treated samples showed similar falls, but the effects were again slightly less than seen after CA-treatment. Both Salmonella and Vibrio parahaemolyticus were detected in untreated meat stored for 3 or 6 days. Food poisoning bacteria were found in both untreated and morea-treated samples stored over 6 days. However, no such bacteria were detected in CA-treated samples. Also, CA-treated meat, cartilage, and skin showed low degrees of degeneration. Thus, CA treatment enhanced shelf-life and dombaeki quality by inhibiting microorganism growth and tissue breakdown during storage.

• Korean Journal of Veterinary Research
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• v.12 no.1
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• pp.97-119
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• 1972

Studies on modified complement fixation (MCF) test of antiblackleg bovine serum were made and the results obtained were summarized as followings. 1. The most satisfactory antigen for the MCF test among various materials studied was found to be the vegetative cells of Cl, chauvoei grown in cooked meat medium (CMM) containing 0.5mM l-(alpha) alanine and 0.1mM manganese. The antigen was prepared by inoculating the spores of Cl. chauvoei, heated at $70^{\circ}C$. for 30 minutes, into the CMM followed by incubation at $37^{\circ}C$. for 15 hours. 2. An active component contained in the factor serum of fresh normal rabbit serum was found to be C'4 fraction. It was also shown that, furthermore, DEAE cellulose sieved C'4 fraction of the factor serum enhanced antibody titer and the highest antibody titer was resulted by the addition of 0.03 ml, of the factor serum to each tube. 3. More than four fold increases of antibody titer, in antiblbckleg bovine serum-antigen system, was made with the MCF test than that with the direct complement fixation test. 4. The MCF antibody titer of cattle vaccinated against blackleg was 128 until seven month and 64 for five months thereafter.

• BMB Reports
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• v.36 no.1
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• pp.35-42
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• 2003

Heterocyclic amines (HCAs) are potent mutagens generated during the cooking of meat and fish, and several of these compounds produce tumors in conventional experimental animals. During the past 5 years or so, HCAs have been tested in a number of novel in vivo murine models, including the following: lacZ, lacI, cII, c-myc/lacZ, rpsL, and $gpt{\Delta}$ transgenics, $XPA^{-/-}$, $XPC^{-/-}$, $Msh2^{+/-}$, $Msh2^{-/-}$ and $p53^{+/-}$ knock-outs, Apc mutant mice ($Apc^{{\Delta}716}$, $Apc^{1638N}$, $Apc^{min}$), and $A33^{{\Delta}N{\beta}-cat}$ knock-in mice. Several of these models have provided insights into the mutation spectra induced in vivo by HCAs in target and non-target organs for tumorigenesis, as well as demonstrating enhanced susceptibility to HCA-induced tumors and preneoplastic lesions. This review describes several of the more recent reports in which novel animal models were used to examine HCA-induced mutagenesis and carcinogenesis in vivo, including a number of studies which assessed the inhibitory activities of chemopreventive agents such as 1,2-dithiole-3-thione, conjugated linoleic acids, tea, curcumin, chlorophyllin-chitosan, and sulindac.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.4
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• pp.347-355
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• 2014

This study examined the effects of additives on the physical properties of surimi made from Antarctic krill Euphausia superba. Krill surimi was prepared from krill meat with an added cryoprotectant (sugar 6%, polyphosphate 0.2%). Krill surimi without additives does not form a gel. In order to enhance the gelling of krill surimi, additives such as soy protein isolate (SPI), guar gum, carrageenan, and wheat starch were examined. Of these, SPI had the highest gel-forming activity, while guar gum, carrageenan, and wheat starch had decreasing gel-forming activity and negative effects on other physical properties as their concentrations were increased. In addition, SPI enhanced the gel strength and physical properties of krill surimi. The fluoride and astaxanthin contents of krill surimi with added SPI were 55.0 mg/kg and 0.8 mg/kg, respectively.

• Food Science of Animal Resources
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• v.37 no.6
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• pp.823-832
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• 2017

The objective of this study was to determine the effect of aging method (dry or wet) and time (20 d or 40 d) on physical, chemical, and sensory properties of two different muscles (top round and shank) from steers (n=12) using an electronic tongue (ET). Moisture content was not affected by muscle types and aging method (p>0.05). Shear force of dry aged beef was significantly decreased compared to that of wet aged beef. Most fatty acids of dry aged beef were significantly lower than those of wet aged beef. Dry aged shank muscles had more abundant free amino acids than top round muscles. Dry-aging process enhanced tastes such as umami and saltiness compared to wet-aging process according to ET results. Dry-aging process could enhance the instrumental tenderness and umami taste of beef. In addition, the taste of shank muscle was more affected by dry-aging process than that of round muscle.