• Journal of the Korean Society of Food Culture
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• v.37 no.3
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• pp.213-238
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• 2022

This study aims to investigate protein consumption market trends in Korea. Protein consumption was divided according to the protein source into meat, fishery, and plant-based protein. To accomplish the goal of this study, food purchase data from 525 households panels collected by the Rural Development Administration over the last 10 years were used. The results of the study showed an increase or decrease in protein consumption by protein type over the last 10 years, and a reason to explain this change has been suggested. Specifically, this study found a dramatic increase in the consumption of several proteins, including beef sirloin, beef tenderloin, seasoned beef & steak, pork belly, pork shoulder, pork neck, seasoned pork, pork cutlet, sweet and sour pork, canned ham, chicken drumstick, chicken breast, dak gangjeong, Chinese fried chili chicken, salmon, eel, abalone, squid, octopus, webfoot octopus, octopus minor, canned whelk, tofu, cold bean soup,and plant-based milk. Some items showed no increase in consumption (such as beef jerky, pork rib, sausage, bacon, whole raw chicken, cutlass fish, oyster, fish cake, crab stick, surimi sausage,and canned fishery), whereas a few items showed decreased consumption (e.g., mackerel, pollack, cod,and canned tuna)

• Animal Bioscience
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• v.37 no.1
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• pp.123-130
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• 2024

Objective: Beef of Jeju black cattle (JBC) is considered as a healthy meat type due to its significantly higher unsaturated fatty acids (UFA). Lipid (e.g., UFA) is highly susceptible to oxidizing agents, which results in the quality deterioration and economic value loss of meat products. Therefore, development and application of novel preservative techniques is necessary to improve the shelf-life stability of high-UFA beef. The objective of this study was to assess the applicability of chitosan-based coatings in preservation of JBC beef. Methods: Different coating solutions: 2% chitosan alone, and 2% chitosan containing 0.1% or 0.3% gallic acid were prepared to investigate their applicability in preservation of fresh beef during storage. Jeju black cattle beef (2-cm thick steaks) were non-coated (control) or coated with the above coating solutions, placed on trays, over-wrapped with plastic film and stored at 4℃. The microbiological indices, color, total volatile basic nitrogen (TVBN) and lipid oxidation of the beef were investigated after 1, 10, and 21 days of storage. Results: Coating with 2% chitosan alone reduced the spoilage bacteria count, TVBN and thiobarbituric acid reactive substances levels in the beef compared with control during storage (p<0.05). Noticeably, coating with 2% chitosan containing 0.1% or 0.3% gallic acid was more effective on retardation of spoilage bacteria growth, lipid oxidation and discoloration in the beef compared to the chitosan coating alone over the storage period (21 days) (p<0.05). Conclusion: Taken together, the combined chitosan and gallic acid coating could be used as a bio-preservative technique in the meat industry.

• Korean Journal of Poultry Science
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• v.37 no.4
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• pp.389-398
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• 2010

The present experiment was carried out to compare performance, carcass characteristics and meat quality among three major meat-type duck strains in Korea. Two commercial duck (CD) strains, produced from parent stocks (PS) (Cherry Valley and Grimaud), and $F_1$ strains, self-produced by farmers, were used in an 8-week feeding experiment. Both feed conversion ratio and production index were significantly higher in Cherry Valley strain compared with the other two at the ends of 6 and 8 weeks (p<0.05). However, no differences were found in carcass characteristics and meat quality, with the exception of abdominal fat weight where Grimaud were higher than the others. Overall, the results of the current study show that Cherry Valley CD strain had higher performance among three strains tested.

• Korean Journal of Poultry Science
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• v.36 no.2
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• pp.139-147
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• 2009

This experiment was conducted to investigate the effect of organic dietary ME and CP on performance, blood composition and meat quality of cross-bred chicks for 15 weeks. Experiments were factorially designed with 3,000, 3,050, and 3,100 kcal of ME/kg, and 21 and 22% CP for the first five weeks; 3,050, 3,100, and 3,150 kcal of ME/kg, and 19 and 20% CP for the second five weeks; and 3,100 and 3,150 kcal of ME/kg, and 17 and 18% CP for the rest of weeks. Each treatment consisted of four replicates. Weight gain increased in treatments with higher ME diets for the first five weeks, but feed intake decreased significantly as dietary ME increased (P<0.05). Feed conversion also improved in chicks fed 3,100 kcal of ME/kg diets compared with those of 3,000, and 3,050 kcal of ME/kg (P<0.05), but was not influenced by dietary protein. Weight gain and feed conversion showed similar tendency for the second five weeks to those of the first five weeks. However, feed conversion improved significantly in 3,100 and 3,150 kcal of ME /kg compared to 3,050 kcal of ME/kg (P<0.05). Dietary protein did not affect the performance at all for this period. Weight gain and feed intake tended to increase in higher ME and lower protein diets from 11 to 15 weeks of age, whereas feed conversion decreased in 3,150 kcal of ME/kg more than 3,000 kcal/kg. No difference was found by CP treatments (P<0.05). There were no interactions in performance, blood composition and meat quality between dietary ME and protein. Further studies need to describe in whole period experiments instead of periodical experiment.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.4
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• pp.467-475
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• 2015

Improvement for carcass traits related to beef quality is the key concern in beef production. Recent reports found that epigenetics mediates the interaction of individuals with environment and nutrition. The present study was designed to analyze the genetic effect of single nucleotide polymorphisms (SNPs) in seven epigenetic-related genes (DNMT1, DNMT3a, DNMT3b, DNMT3L, Ago1, Ago2, and HDAC5) and two meat quality candidate genes (CAPN1 and PRKAG3) on fourteen carcass traits related to beef quality in a Snow Dragon beef population, and also to identify SNPs in a total of fourteen cattle populations. Sixteen SNPs were identified and genotyped in 383 individuals sampled from the 14 cattle breeds, which included 147 samples from the Snow Dragon beef population. Data analysis showed significant association of 8 SNPs within 4 genes related to carcass and/or meat quality traits in the beef populations. SNP1 (13154420A>G) in exon 17 of DNMT1 was significantly associated with rib-eye width and lean meat color score (p<0.05). A novel SNP (SNP4, 76198537A>G) of DNMT3a was significantly associated with six beef quality traits. Those individuals with the wild-type genotype AA of DNMT3a showed an increase in carcass weight, chilled carcass weight, flank thicknesses, chuck short rib thickness, chuck short rib score and in chuck flap weight in contrast to the GG genotype. Five out of six SNPs in DNMT3b gene were significantly associated with three beef quality traits. SNP15 (45219258C>T) in CAPN1 was significantly associated with chuck short rib thickness and lean meat color score (p<0.05). The significant effect of SNP15 on lean meat color score individually and in combination with each of other 14 SNPs qualify this SNP to be used as potential marker for improving the trait. In addition, the frequencies of most wild-type alleles were higher than those of the mutant alleles in the native and foreign cattle breeds. Seven SNPs were identified in the epigenetic-related genes. The SNP15 in CAPN1 could be used as a powerful genetic marker in selection programs for beef quality improvement in the Snow Dragon Beef population.

• Food Science of Animal Resources
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• v.40 no.4
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• pp.628-635
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• 2020

The objective of this study was to detect three non-halal meat products consisted of dog, pork, and rat species in meatball using novel multiplex-PCR with 12S rRNA gene as target sites. A total of 33 self-made meatballs were used, and they were grouped into eleven types of meatball based on meat species origin contained in the meatballs. Each type consisted of three meatballs. Extraction of genomic DNA from the meatballs was used as a DNA template for simplex-, duplex-, and multiplex-PCR processes. The result of simplex-PCR, duplex-PCR, and multiplex-PCR showed that the 12S rRNA primer gene successfully amplified DNA for each species bovine, dog, pig, and rat, which are respectively indicated by 155, 244, 357, and 491 bp of DNA bands. In addition, multiplex-PCR with 12S rRNA gene primers can be uniquely and accurately used for detection bovine, dog, pig, and rat species on beef meatball in one reaction.

• Journal of Microbiology
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• v.39 no.3
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• pp.219-225
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• 2001

Phage typing is currently used for typing of Staphylococcus aureus strains beyond the species level in epidemiological studies. A total of 168 Staphylococcus aureus isolates from chicken meat and chicken by-products were phage-typed using the international bacteriophage set for typing Staphylococcus aureus of human origin. One hundred and forty-eight (88.79%) strains were phage-typeable (at least one phage produced 20 or more plaques of lysis). Lysis by phages of group Ⅲ was the mast frequent with 99 (58.93%) sensitive strains. This fact coincides with results of other authors. Twenty-nine different phage patterns were observed and three (95, 75/84 and 6/1030/W57) were most common. One hundred and thirty-two (89.19% of typeable strains) skewed these or indistinguishable (only one phage reaction difference) patterns. Twenty-six out of seventy chicken samples (37.14%) harboured more than one phage type of Staphylococcus aureus. This fact emphasizes the convenience of subtyping several Staphylococcus aureus isolates from the same sample in epidemiological studies. 80% of sausages and hamburgers contained the same Staphylococcus aureus phage types, which wore not found in any of the other food types. This fact suggests a cross contamination during the processing of these foods. Phages 6, 75, 84, 1030 and W57 skewed the greatest activity. None of the Staphylococcus aureus strains were sensitive to phages 47, 81 and 94.

• Korean Journal of Poultry Science
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• v.44 no.2
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• pp.135-141
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• 2017

This study was carried out to investigate physical properties of chicken emulsion sausage containing various amount of buckwheat powder. The fat content and apparent viscosity were observed gradually raised with level of buckwheat powder. The buckwheat powder contents influenced to improvement of emulsion stability. Increasing of buckwheat powder contents induced statistically decreasing of cooking loss and increasing of moisture contents of cooked sausage. However, hardness of cooked sausage was increased with level of buckwheat powder, it was due to gelatinization between protein and starch. In this study, it was suggested that addition of buckwheat powder contained higher dietary fiber changed physical properties of meat products.

• Food Science of Animal Resources
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• v.34 no.6
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• pp.808-814
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• 2014

This study investigated the effect of gum arabic (GA) combined with microbial transglutaminase (TG) on the functional properties of porcine myofibrillar protein (MP). As an indicator of functional property, heat-set gel and emulsion characteristics of MP treated with GA and/or TG were explored under varying NaCl concentrations (0.1-0.6 M). The GA improved thermal gelling ability of MP during thermal processing and after cooling, and concomitantly added TG assisted the formation of viscoelastic MP gel formation. Meanwhile, the addition of GA decreased cooking yield of MP gel at 0.6 M NaCl concentration, and the yield was further decreased by TG addition, mainly attributed by enhancement of protein-protein interactions. Emulsion characteristics indicated that GA had emulsifying ability and the addition of GA increased the emulsification activity index (EAI) of MP-stabilized emulsion. However, GA showed a negative effect on emulsion stability, particularly great drop in the emulsion stability index (ESI) was found in GA treatment at 0.6 M NaCl. Consequently, the results indicated that GA had a potential advantage to form a viscoelastic MP gel. For the practical aspect, the application of GA in meat processing had to be limited to the purposes of texture enhancer such as restructured products, but not low-salt products and emulsion-type meat products.

• Korean Journal of Community Nutrition
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• v.5 no.4
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• pp.578-585
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• 2000

This study was aimed at examine eating behavior and food preferences of children in preschool nursery facilities. A survey was conducted on parents using questionnaires including general characteristics, eating behavior, and food habits at home and food preferences of children in 6 nursery facilities. The children involved in this study were 150 boys and 154 girls, aged 1 to 7 years old. Sixty three percent(187 children) of the children were on 'regular' meal times, and 37.0%(110 children) were on 'irregular' meal times. The major reason for their irregular meal times were 'their' concentration on other tasks'(26.6%) and 'no appetite'(25.5%). The meal eaten best by children was 'dinner' while that eaten worst was 'breakfast'. The major type of their eating habit problem was 'unbalanced diet'(62.1%), and their mothers' response to the unbalanced diet was 'trying to persuade the child'(71.6%). The number of snacks at home was one or twice a day(97.3%), and 'preference'(67.8%) was the main reason for selecting particular snacks. Their preferred staple foods were 'cooked rice with meat & vegetables and Chinese noodles', and 'noodles with bean sauce', and their preferred soup was 'seaweed soup' Also, their most preferred meat dishes were 'fried chicken' and 'thin sliced barbecued beef. Children preferred side dishes with animal foods to those with vegetable foods. Since children liked mixed dishes, it seems desirable to introduce foods which children dislike as ingredients in mixed dishes.