• Korean Journal of Poultry Science
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• v.50 no.4
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• pp.325-336
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• 2023

This study used leaves and stems of 'Tongchaeru', one of the sweet potato varieties, to investigate broiler productivity, meat quality, blood properties, growth hormones, and immune factor levels according to drying method and amount added to feed. For this experiment, a total of 720 1-day-old male Ross 308 broilers were used. Treatments were assigned with 3 replicates per treatment and 20 birds were assigned to each replicate. The treatment group was designed into 12 treatments according to the type of natural product (leaves (L), stems (S)), drying type (natural (N), hot air (H), freeze (F)) and amount added (0.1%, 0.3%). The test was conducted for a total of 5 weeks. In this study, there was no significant difference in productivity depending on the type and amount of additives added (P>0.05). The FS 0.3% group showed high pH and WHC levels, and the shear force was lowest at HL 0.1% group (P<0.05). Blood cell and serum biochemical components were similar in all treatments, and growth hormone IGF-1 was highest in FS 0.1% group (P<0.05). There was no significant difference in IFN-γ, but the highest level of IL-6 was seen in the HS 0.1% group (P<0.05). In conclusion, the meat quality and the level of growth hormone and immune factors in the body were different depending on the type and amount of dried leaves and stems of sweet potato 'Tongchaeru', further study is needed to compare the selected additives and amounts added with those without additions.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.3
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• pp.191-201
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• 1987

Seasoned sardine meat was prepared to extend the use of sardine for human consumption, and processing conditions and storage stability of frozen seasoned sardine meat were studied during storage at $-20^{\circ}C$. The fish was beheaded, gutted and cleaned in a washing tank. The washed fish was then put through a belt-drum type meat separator which separates the flesh iron the bone and skin. Mechanically deboned fish meat was mixed with $20.6\%$ emulsion curd, $0.5\%$ table salt, $2.0\%$ sugar, $0.4\%$ sodium bicarbonate, $0.2\%$ polyphosphate, $0.1\%$ monosodium glutamate, $0.3\%$ onion powder, $0.1\%$ garlic powder, $0.1\%$ ginger powder, $3.0\%$ soybean protein and $0.1\%$. In sodium erythorbate. This seasoned sardine meat was frozen with contact freezer, packed in a carton box and then stored at $-20^{\circ}C$. The pH, volatile basic nitrogen, viable cell counts, peroxide value, carbonyl value, thiobarbituric acid value, taste compounds, fatty acid composition, salt extractable nitrogen, drip, texture, and color values of the products were determined during frozen storage. The results showed that lipid content in products could be controlled by using emulsion curd, and flavor and texture could be improved by adding spices and soybean protein, and lipid oxidation could be retarded by $0.1\%$ sodium erythorbate. Judging from the results of chemical experiments and sensory evaluation, the products can be preserved in a good quality for 120 days during frozen storage.

• Journal of Animal Science and Technology
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• v.49 no.3
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• pp.387-394
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• 2007

To investigate the effects of deboning time and muscle type of ham on quality characteristics of cooked press ham, a total of twelve pigs(barrow, 100±5kg) were slaughtered and split in half. The left side ham of carcasses was deboned immediately after slaughter whereas the right side ham was deboned after chilling for 24 hours at 4℃. Each of two muscles(SM; Semimembranosus, BF; Biceps femoris) was used to make a press ham. The pH of hot-boning muscles was significantly(p＜0.05) higher than that of cold- boning muscles, and the pH of SM samples was significantly(p＜0.05) higher than BF samples. Hot-boning muscles showed significantly(p<0.05) longer sarcomere length compared with cold-boning muscles. There was no significant difference in myoglobin(Mb) percentage between SM and BF muscles, but SM samples of hot-boning showed significantly(p<0.05) lower L* value compared to hot-boning BF samples. The lightness(L*) of hot-boning muscles was significantly(p<0.05) lower than that of cold-boning muscles. These results suggested that the dark color of hot-boning samples might be due to not only the high muscle pH but also the long sarcomere length without difference in Mb percentage. Hardness and gumminess of hot-boning press ham were significantly(p<0.05) lower than those of cold-boning samples. These results implied that color and pH of press ham did not affected by deboning time or muscle type of ham. However data suggested that texture and panel test of press ham might be improved by using hot-boned muscle due to long sarcomere length of raw meat.

• Korean Journal of Community Nutrition
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• v.21 no.3
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• pp.256-264
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• 2016

Objectives: This study aimed to evaluate the diet and health status of elderly women according to the family type. Methods: A total of 307 elderly women participated in this study were divided into one of three groups according to their family type: residing with spouse (RSP; n=88), residing with son or daughter (RSD; n=119), and residing alone (RAL; n=100). Chisquare test was used to assess dietary habits and health status of the subjects by the family types. Results: Results demonstrated significant associations between eating regular meals, person preparing meals, coffee intake, and bone fracture experience and family type. Among the three groups, the RSP and RAL groups had a higher percentage for preparing meals by themselves (p<0.001) than the RSD group. The RAL group had a lower percentage for eating regular meals (p<0.01) but a higher percentage for bone fracture experience (p<0.05) than the other groups. There were no significant differences in monthly allowance, self-estimated health status, physical activity, exercise, drinking, and dietary habits such as frequency of consumption of dairy, beans, eggs, fish, meat, fruits, and vegetables among the three groups. Conclusions: The results showed that elderly women residing alone without a son, daughter, or spouse had more diet-related and health problems such as irregular meals and high bone fracture experience. These findings suggested that elderly women residing alone need more attention and support.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.799-807
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• 2006

This study was designed to assess the perception and use of weaning diets and to serve as a guideline of processed weaning diets through a survey focused on the Gwangju-Jeonnam regions. The following results were obtained. Most subjects mixed 'home-made' and 'commercial' weaning diets and considered weaning diets as 'a diet for supplementing insufficient nutrition'. The most frequently used type of weaning diet was 'a kind of gruel with vegetables or meat', followed by 'boiling powder with water' and 'grinding or crushing fruits'. Two thirds (68%) of subjects had experienced buying weaning diets, mainly a powder type. The most common reason to buy weaning diets was 'troublesome', followed by 'excellent nutrition', 'convenient to go out', and 'don't know how to make'. The following results according to factors were found. The types of provided and of weaning diets were significantly different by age; the understanding of weaning diets, by education and mothers' employment; and where to get information about weaning diets, by economic status. The highest request for developing weaning diets was a type of 'powder' and 'gruel', and the highest cooking type was 'adding boiling water', followed by 'a semi-cooking product' and 'a finished product'. 'Retort pouch' package, a 'single' package unit, and 'keeping cold' were also requested by the participants. A desirable package unit in developing weaning diets was significantly different by mother's employment; the cooking type of product, by economic status; a way to keep product, by mother's employment; and package types, by education and economic status. When weaning diets were made by environmentally friendly agriculture, 69.5% of subjects were willing to purchase them. With the increase in economic status, education, and employment rate, the use of weaning diets on the market will increase. For this reason, correct nutrition education is needed. With the increasing demand for environmentally friendly agriculture, a variety of weaning diets should be developed to meet this demand.

• Korean Journal of Poultry Science
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• v.46 no.3
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• pp.155-160
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• 2019

The Korean Hanhyup broiler has commercialized native meat-type chicken. This study aimed to determine the effects of two types of litter material-sawdust and rice husk, and gender on the Korean Hanhyup broiler. Chicks (n=416) were randomly assigned in a $2{\times}2$ factorial design by type of litter material and gender. The behavior of chicken's was monitored continuously for 12 hours during the $1^{st}$ through $8^{th}$ week of age. The time spent on standing, sitting, and walking and the frequency of drinking, feeding, preening, dust bathing, flapping, and aggressive pecking, and pecking of chicken's behavior were recorded. The behavior of chickens during the starter (1 to 4 weeks) and finisher period (5 to 8 weeks) was compared to observe the changes upon maturity. Our results indicate that litter material type and gender have no effect on the behavior of chickens. However, aggressive pecking and pecking caused increment in the rice husk as compared to sawdust (P<0.05). Sawdust as litter material for bedding was found to be better than rice husk with respect to Korean Hanhyup broiler behavior.

• Nutrition Research and Practice
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• v.2 no.1
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• pp.41-45
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• 2008

The purpose of this study was to analyze the relationships among zinc status, diet quality, glycemic control and self-rated physical activity level of type 2 diabetic patients. Dietary intakes for two non-consecutive days were measured by 24-hour recall method for seventy-six diabetic patients. Fasting blood glucose and HbA1c were measured for the assessment of glycemic control. We evaluated the extent of dietary adequacy by the percentage of subjects with a dietary intake of a nutrient less than the estimated average requirement(EAR), the dietary diversity score(DDS) and the dietary variety score(DVS). Zinc status was assessed from serum levels and urinary excretion. Dietary inadequacy was serious for five nutrients: riboflavin, calcium, thiamin, zinc and vitamin C. Dietary intakes from the meat, fish, and egg food groups and the milk food group were below the recommended level. We found that subjects with high levels of physical activities had significantly higher DVS and serum zinc levels compared to others (p

• Food Science of Animal Resources
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• v.37 no.2
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• pp.274-287
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• 2017

This study was performed to investigate the effect of Gleditsia sinensis Lam. extract on the physicochemical properties of emulsion-type pork sausages during storage at $10^{\circ}C$ for 4 wk. Treatments were as follows: (C, control; T1, sodium ascorbate 0.05%; T2, Gleditsia sinensis Lam. 0.05%; T3, Gleditsia sinensis Lam. 0.1%; T4, Gleditsia sinensis Lam. 0.2%; T5, Gleditsia sinensis Lam. 0.1% + sodium ascorbate 0.05%). The values of pH, moisture content, lightness, redness, and sensory attributes were all significantly decreased, while the yellowness, chroma, hue angle, and texture properties were increased during storage with increase of the Gleditsia sinensis Lam. extract added. In addition, the antioxidant activity and antimicrobial activity in the sausages displayed significant increases (p<0.05). Therefore, although it was concluded that the addition of Gleditsia sinensis Lam. extract is not effective for improvement of the physical properties compared to chemical additives in sausages, it could be applied to meat products as a natural preservatives.

• Food Science and Biotechnology
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• v.17 no.5
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• pp.965-970
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• 2008

The objective of this study was to examine the relationship between instrumental tenderness parameters and histochemical characteristics in the porcine longissimus dorsi muscle, and to investigate a comparison between tenderness parameters such as the Warner-Bratzler shear-force (WBS) and texture profile analysis (TPA). A negative relationship between WBS and fiber area was observed. However, there was no significant relationship between hardness and muscle fiber area. The percentage of fiber type IIb exhibited a positive correlation with hardness. There was a negative relationship between the type IIa composition percentage and hardness. This study showed that some muscle fiber characteristics were related to WBS and TPA parameters, especially hardness.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.690-702
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• 2009

Mandu has become more increasingly essential and popular. Various types of Mandu are on saleavailable for purchase and are receiving good response from customers. This study explored the buyers' perceptions and their usage behaviors regarding to Mandu. The results showed the followings: 1) The respondents considered Mandu a snack rather than a meal. 2) The perceptions of a meal were different by gender, age, annual income, and number of children. 3) Respondents frequently have consumed frozen Mandu more than handmade Mandu and the type of Mandu consumed differed by age, marriage, occupation and annual income. 4) Respondents generally preferred meat to vegetable for as the stuffing in Mandu and favorite stuffings differed by gender and age. 5) The 'snack factor' was the highest purchasing motive among three factors including 'meal', 'economy' and 'snack' factor. 6) The derived factors for Mandu purchasing attributes were 'safety', 'loyalty/practicality' and 'storage' factor. 'Loyalty/practicality' represented the highest among them and each purchasing attribute differed according to gender, marriage and annual income.