• Food Science and Preservation
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• v.24 no.2
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• pp.168-180
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• 2017

This study was performed to determine the rapid thawing method for reducing the thawing time of frozen pork loins and to examine the effects of supercooling on the microbiological, physicochemical, and sensory qualities of fresh and frozen-thawed pork during storage at -1.5, 4, and $15^{\circ}C$. Forced-air thawing at $4^{\circ}C$ was the most time-consuming process, whereas radio frequency thawing time was the shortest by dielectric heating. The supercooling storage temperature was chosen to be $-1.5^{\circ}C$ because microstructural damages were not observed in the pork sample after cooling at $-1.5^{\circ}C$ for 24 h. Fresh or frozen-thawed pork loins stored at $-1.5^{\circ}C$ had lower drip loss and total volatile base nitrogen, thiobarbituric acid-reactive substance, and Hunter b* levels than loins stored at 4 and $15^{\circ}C$. In addition, the least degree of increase in preexisting microorganisms counts of the fresh or frozen-thawed pork loin samples was obtained during supercooled storage at $-1.5^{\circ}C$. Sensory quality results of fresh and frozen-thawed pork loin samples stored at $-1.5^{\circ}C$ showed higher scores than the samples stored at 4 and $15^{\circ}C$. These data indicate that supercooling at $-1.5^{\circ}C$ in the meat processing industry would be effective for maintaining the quality of pork meats without ice crystal nucleation and formation.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.4
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• pp.625-634
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• 2003

Oil palm fronds (OPF) are one of the main by-products of the oil palm industry in Malaysia. It contains about 38.5 % crude fibre with ME values of about 5.65 MJ/kg dry matter. OPF has great potential to be utilized as a roughage source or as a component in a complete feed for ruminant animals. This paper briefly reviews the availability of OPF in Malaysia and its importance in the local beef and dairy industry. About 26 million metric tonnes of OPF are produced on dry matter basis annually during pruning and replanting operations in the plantations. The nutritive value of OPF and studies to improve its feeding value is highlighted. The optimum level of inclusion for ruminant feeding is 30 % and improvement to intake and digestibility can be further enhanced with addition of other oil-palm by-products. Performances of beef and dairy cattle fed fresh OPF or as silage, pellets and cubes are shown. Good quality OPF silage can be produced without using any additive and the significant improvement on the rate of growth and milk yield were shown. With good formulations, OPF based diets can allow live weight gains of between 600-850 g/day and for local crossbred dairy animals, milk yield of about 11.1 to 20.3 liter/day can be obtained. Pellet based on ground OPF seemed to be less well utilized for ruminant feeding due to its smaller particle size. OPF based cubes which have longer particle size is more suitable for beef and dairy cattle. Long-term feeding of OPF based feeds have been shown to produce good quality carcasses, and the meat is safe for consumption.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.5
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• pp.587-602
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• 2011

Improved efficiency in the use of natural resources, pragmatic production systems and environmental sustainability, justified by the need for improved land use systems and increased productivity, are discussed in the context of Asian integrated systems, diversification, and issues of sustainability. The importance of these are reflected by serious inadequate animal protein production throughout Asia, where available supplies cannot match current and projected human requirements up to 2050. Among the ruminant production systems, integrated tree crops-ruminant production systems are grossly underestimated and merit emphasis and expansion. As an example, integrated oil palm- based system is an important pathway for integration with ruminants (buffaloes, cattle, goats and sheep), and provides the entry point for development. The importance and benefits of integrated systems are discussed, involving animals with annual and perennial tree crops, integration with aquaculture, the significance of crop-animal interactions, stratification of the systems, production options, improved use of forages and legumes, potential for enhanced productivity, implications for improved livelihoods of the rural poor and the stability of farm households. The advances in research and development in South East Asia highlight demonstrable increased productivity from animals and meat offtakes, value addition to the oil palm crop, sustainable development, and distinct economic impacts. The results from 12 out of a total of 24 case studies concerning oil palm over the past three decades showed increased yield of 0.49-3.52 mt of fresh fruit bunches (FFB)/ha/yr; increased income by about 30%; savings in weeding costs by 47- 60% equivalent to 21-62 RM/ha/yr; and an internal rate of return of 19% based on actual field data. The results provide important socio-economic benefits for resource-poor small farmers. Potential increased offtakes and additional income exist with the integration of goats. Additionally, the potential for carbon sequestration with tree crops is an advantage. The reasons for low adoption of the syatems are poor awareness of the potential of integrated systems, resistance by the crop- oriented plantation sector, and inadequate technology application. Promoting wider expansion and adoption of the systems in the future is linked directly with coherent policy, institutional commitment, increased investments, private sector involvement, and a stimulus package of incentives.

• Horticultural Science & Technology
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• v.34 no.2
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• pp.294-304
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• 2016

Members of the genus Brassica, which are known as oil crops or cruciferous vegetables, are widely cultivated in Canada, Australia, Asian and Europe. Because Brassica species have high yields, are well adapted to their environments, and are self-incompatible, the germplasm is abundant. Previous studies have reported abundant genetic diversity even within Brassica subspecies. In Korea, fresh cabbage leaves are eaten with roast meat, and to meet the current popular demand, new varieties are being increasingly bred. To determine the genetic diversity and relationships among the cabbage vegetables in Korea, we evaluated the genetic variation of 18 accessions based on 5S and 18S ribosomal RNA (rRNA) gene sequences. We detected many variable nucleotide sites, especially in the 5S rRNA gene sequences. Because the length of the 18S rRNA gene might influence the dissimilarity rate statistics, we used both the 5S and 18S sequences to analyze the phylogenetic relationships. S7 (B. oleracea) showed the most distant phylogenetic relationship with the other Brassica species. Interestingly, B2 (B. oleracea), B15, and B18 (B. campestris) have three different types of leaf profiles, and were divided into one group, and the other Brassica species formed another group. Statistical analysis of interspecies and intraspecies genetic distances revealed that B. campestris L. showed higher genetic diversity than B. oleracea L. This work provides additional data that facilitates the evaluation of the genetic variation and relationships among Brassica species. The results could be used in functional plant breeding programs to improve Brassica crops.

• Journal of the Korean Society of Food Culture
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• v.26 no.4
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• pp.374-382
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• 2011

The origin of Korean traditional food's spicy taste dates back to the first telling of the Dangun myth-a story of a tiger and bear who tried to reincarnate themselves in human form by eating garlic and wormwood. For a long time, Koreans have eaten spicy vegetables such as green onion, garlic, ginger, mustard, leeks, corni, cinnamon bark, and Chinese peppers (Zanthoxylum schinfolium) and Zanthoxylum bungeanum. In prehistoric times, spicy vegetables were probably used to eliminate the smell of meat. In the agricultural age, they were used to supplement meals with fresh taste. They were also used as a substitute for salt (salt was very precious and expensive) as well as side dishes for the poor. Spicy vegetables have also been used as a substitute for main dish like medicinal gruel and used to increase the spiciness of soup, and they are usually used as a side dish and with condiments in namul (cooked vegetable dishes), sangchae (salad), ssam (wrapped in greens and garnished with red-pepper paste or other condiments) and Kimchi. In addition, chili pepper was introduced to the Korean Peninsula in the middle of the Joseon Dynasty (mid-15th, 16th century). The soil and climate of the Korean Peninsula are suitable to growing chili pepper, and chili pepper has excellent adaptability and productivity. Accordingly, it is processed to red pepper powder and has become a major part of traditional Korean food along with Chinese pepper. Since the Joseon Dynasty, many kinds of Kimchi made with red pepper powder have been developed, and most Koreans enjoy them these days. The main characteristics of Korean food are spiciness and honest-to-goodness taste.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.603-609
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• 2013

The purpose of this study is to evaluate the change of volatile compounds in Dakgalbi cooked by charcoal broiling. Fresh deboned and marinated chicken meat was cooked by electric-pan frying or charcoal broiling and subsequently irradiated with a dose of 0, 10 and 20 kGy. Volatile components from Dakgalbi were analyzed using solid phase micro-extraction gas chromatography - mass spectrometry (SPME GC-MS) and identified through the comparison of mass spectrum database. SPME GC-MS analysis shows that a total of 32 volatiles were identified. Among them, aldehydes such as hexanal and octanal, which have relevance to off-flavors such as green, paint, metallic, bean and rancid were detected in Dakgalbi cooked by both methods. However, the contents were less detected in the Dakgalbi cooked by charcoal broiling than in the Dakgalbi cooked by electric-pan frying. Gamma-irradiation caused the change in the formation of these aldehydes in cooked Dakgalbi. The irradiation significantly increased the contents of hexanal and octanal in Dakgalbi cooked by electric-pan frying and a similar increase was found in Dakgalbi cooked by charcoal broiling. However, the contents of the off-flavors were much less in the latter. The results suggest that charcoal broiling might be more effective than electric-pan frying for the reduction of the contents of off-flavor such as hexanal and octanal increased in Dakgalbi by gamma-irradiation.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.251-258
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• 2018

We investigated microbial and quality changes in wrap-packaged dry-aged beef after completion of aging and subsequent storage in a refrigerator. After 28 days of dry aging (temperature, $4^{\circ}C$; RH, approximately 75%; air flow velocity, 2.5 m/s), sirloins were trimmed, wrap-packaged, and stored at $4^{\circ}C$ for 7 days. Analyses of microbial growth, pH, volatile basic nitrogen (VBN), 2-thiobarbituric acid-reactive substance (TABRS), and instrumental color, myoglobin, and sensory evaluation were conducted on days 0, 3, 5, and 7. The results show that the number of total aerobic bacteria (TAB), yeast, and lactic acid bacteria increased with an increase in storage days, whereas no change in the growth of mold was observed during 7 days of storage. Based on the legal standard for TAB count, the estimated shelf-life of wrap-packaged dry-aged beef was predicted to be less than 12.2 days. However, the shelflife should be less than 6.3 days, considering the result of sensory quality (odor, taste, and overall acceptance). No significant change in visible appearance was also observed during 7 days of storage. The results suggest that the present quality indicators for meat spoilage (pH, VBN, and TBARS) should be re-considered for dry-aged beef, as its characteristics are different from those of fresh and/or wet-aged beef.

• Journal of Microbiology and Biotechnology
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• v.28 no.11
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• pp.1896-1907
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• 2018

Salmonellosis is commonly associated with meat and poultry products, but an increasing number of Salmonella outbreaks have been attributed to contaminated vegetables and fruits. Enteric pathogens including Salmonella enterica spp. can colonize diverse produce and persist for a long time. Considering that fresh vegetables and fruits are usually consumed raw without heat treatments, Salmonella contamination may subsequently lead to serious human infections. In order to understand the underlying mechanism of Salmonella adaptation to produce, we investigated the transcriptomics of Salmonella in contact with green vegetables, namely cabbage and napa cabbage. Interestingly, Salmonella pathogenicity island (SPI)-1 genes, which are required for Salmonella invasion into host cells, were up-regulated upon contact with vegetables, suggesting that SPI-1 may be implicated in Salmonella colonization of plant tissues as well as animal tissues. Furthermore, Salmonella transcriptomic profiling revealed several genetic loci that showed significant changes in their expression in response to vegetables and were associated with bacterial adaptation to unfavorable niches, including STM14_0818 and STM14_0817 (speF/potE), STM14_0880 (nadA), STM14_1894 to STM14_1892 (fdnGHI), STM14_2006 (ogt), STM14_2269, and STM14_2513 to STM14_2523 (cbi operon). Here, we show that nadA was required for bacterial growth under nutrient-restricted conditions, while the other genes were required for bacterial invasion into host cells. The transcriptomes of Salmonella in contact with cabbage and napa cabbage provided insights into the comprehensive bacterial transcriptional response to produce and also suggested diverse virulence determinants relevant to Salmonella survival and adaptation.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.57-67
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• 2001

This study was implemented with pH, Color, Water-holding capacity, Drip loss, Cooling loss, Shear force, and Panel test to compare fresh meats cold storage of Bonggye-ri, DuDong-myeon, Ulsan. and the followings are summary of the result. 1 For the change of pH by the period of storage(temperature of 2$^{\circ}C$), there was a considerable difference between 1, 3rd day and 5, 7th day, but it wasn't a great difference 2 There wasn't any considerable difference for L*, a*, b* value by the period of storage. 3 The drip loss increased by the period thus a difference was existed, no difference was shown in cooking loss. 4. There was no considerable difference in shear force by the period. 5 For the total preference of panel test, the 1st day was the best followed by 3rd day, and no considerable difference was seen between 3 and 5, 7th day.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.4
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• pp.303-311
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• 1982

Sensory evaluations of synthetic extracts prepared on the analytical data in the previous papers (Yang and Lee, 1979, 1930-a, 1980-b, 1982) were undertaken to determine the origin of the taste of wild common carp, Cyprinus carpio, and Korean snakehead: Channa argus. Taste panel assessments of synthetic extracts prepared with each extractive component omitted were carried out by a triangle difference test, and changes in taste profile were assessed. The synthetic extracts, prepared with about 40 pure chemicals based on the analytical data from the species satisfactorily revealed the natural taste of the original extracts except slight difference in meaty taste and mildness. From the results of omission test the major components which contribute to produce the taste of the species were assessed as follows: glycine, glutamic acid, arginine, lysine, threonine, alanine, IMP, inosine, hypoxanthine, glucose, succinic acid, $Na^{+},\;Cl^{-}\;and\;PO_{4}^{3-}$ in common carp: glycine, alanine, glutamic acid, IMP, Na+ and $PO_{4}^{3-}$ in Korean snakehead.