• Journal of Animal Science and Technology
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• 제52권3호
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• pp.191-198
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• 2010

A total of 96 non-lean-type (Yorkshire $\times$ Landrace) $\times$ Duroc gilts and barrows weighing approximately 80 kg were randomly allocated to 24 pens under a 2 (sex) $\times$ 3 [diet; 3.4, 3.2, and 3.0 Mcal DE/kg {'high'-, 'medium'-, and 'low'-energy diets (HE, ME, and LE), respectively}] factorial arrangement of treatments. All animals were slaughtered approximately at 115 kg, after which carcass quality traits and grades and physicochemical and sensory characteristics of the loin related to meat quality were analyzed. The ADG and gain:feed were not affected by the sex or dietary treatment, whereas ADFI was greater in the ME vs HE group. Backfat thickness was greater in barrows vs gilts and also in ME and HE vs LE only in barrows. Enumerated carcass marbling and quality grade, which were highly correlated (r=0.56; P<0.01), were greater in barrows vs gilts. Physicochemical characteristics including the color, pH, drip loss and contents of moisture, protein, and fat of fresh loin, as well as sensory characteristics of fresh and cooked loin, were not affected by the sex or dietary treatment, except for shear force for cooked loin which was greater (P<0.05) in LE and ME vs HE. In conclusion, it is thought that ME is comparable to HE in terms of the effect on growth and carcass quality of finishing pigs, but that the relative effect of LE vs ME needs to be further studied.

• 지역사회간호학회지
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• 제12권1호
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• pp.269-277
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• 2001

Purpose. The purpose of this study was to compare the total lifestyle patterns. of allergy and non-allergy group. Method. The study was carried out to access the lifestyle patterns such as food intake, smoking, alcohol intake and exercise habits by questionnairing the no allergy people and 205 non-allergy people living in Seoul area. Results. 1. The proportion of eating stimulatory food materials-mainly hot and salty-of allergy group were significantly higher than those of non-allergy group. 2. In allergy group, the proportion of meat intake was significantly higher than that of non-allergy. 3. In allergy group, exercise habit was higher than that of non-allergy, but not significant. 4. In allergy group, smoking was lower than that of non-allergy, but not significant. 5. In allergy group, alcohol intake was lower than that of non-allergy, but not significant. Conclusion. Lifestyle patterens such as food intake(salt and meat) were significantly different by prevalence of allergy and allergy type, which suggested that lifestyle patterns of allergy people need to be studied to develop preventive stratagies for allergic reaction.

• Food Science and Biotechnology
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• 제17권4호
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• pp.809-813
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• 2008

The objective of this study was to determine storage stability and antioxidant effect of T1, ascorbic acid (0.6%); T2, ethanol extracts of Bacillus polyfermenticus (5%); T3, mixture with ascorbic acid (0.3%), and ethanol extracts of B. polyfermenticus (2.5%) during the storage period. The pH of sausage decreased constantly during storage (p<0.05). Thiobarbituric acid reaction substance (TBA) values were lower in all treated samples compared to the control (p<0.05). Longer storage periods resulted in higher TBA values (p<0.05). Volatile basic nitrogen (VBN) value in T1, T2, and T3 were significantly lower than control (p<0.05). The $L^*$ value of T1, T2, and T3 had higher than control. The $a^*$ value of T2 was significantly lower than control, T1, and T3 during storage period (p<0.05). The $b^*$ value of T2 had significantly higher compared to the other sausage samples during storage period (p<0.05). Total microbial counts in the sausages samples significantly increased as storage period increased (p<0.05). Further studies are needed to develop various meat products to extend the storage stability using B. polyfermenticus SCD.

• Nutritional Sciences
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• 제9권4호
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• pp.310-316
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• 2006

The objective of this study was to examine the effect of acculturation stage on dietary intake of Korean American women (0=124) living in California and to compare the dietary intake with that of Korean women (0=191) in Seoul, Korea. The dietary intake of the subjects was collected by 24-hour recall method at cross-sectional surveys. Ouster analysis performed on immigration variables (e.g., length of residency, age at immigration, etc.) classified Korean American women into less (0=73) or more (n=51) acculturated group. Acculturation stage did not have a significant effect on macro nutrient intake. However, vitamin C intake was higher in the more acculturated group, while intakes of folate, calcium, iron, and zinc were higher in the less acculturated group. In comparison of three groups (the more and the less acculturated Korean American, and the Korean group), the more acculturated the women were, the less frequently they consumed rice and kimchi (p<0.05). Korean American women ate bread/noodle, meat/meat products, fruit juice, and soda more often and consumed vegetables less frequently, compared with Korean women (p<0.05). For breakfast, Western dishes were preferred in both more and less acculturated groups. Korean dishes were favored for dinner by both groups, even though the less acculturated group ate more Korean dishes than did the more acculturated group. The acculturation measured by immigration variables influenced nutrient intakes, food consumptions, and types of dishes eaten in Korean Americans. Cultural and health implications of dietary acculturation need to be studied in the future.

• Animal Bioscience
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• 제34권12호
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• pp.2012-2022
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• 2021

Objective: In most retail centers, primal pork cuts for sale are usually prepared into retail-ready slices and overwrapped with air-permeable plastic film. Also, meat of Korean native black pig (KNP) is reputed for its superior quality, however, its shelf life during retail display has not been studied. Thus, the objective of this study was to evaluate shelf life of prepackaged retail-ready KNP belly and shoulder butt slices during refrigerated display. Methods: Bellies and shoulder butt obtained at 24 h post-mortem from finishing KNP were used. Each belly or shoulder butt was manually cut into 1.5 cm-thick slices. The slices in each cut type were randomly taken and placed on white foam tray (2 slices/tray) overwrapped with polyvinyl chloride film. The retail-ready packages were then placed in a retail display cabinet at 4℃. Shelf life and sensory quality of the samples were evaluated on day 1, 3, 6, 9, 12, and 15 of display. Results: The shoulder butt reached the upper limit (20 mg/100 g) of volatile basic nitrogen for fresh meat after 9 days while, the belly remained within this limit throughout the display time (15 days). Both the cuts reached a thiobarbituric acid reactive substances level of above 0.5 mg malondialdehyde/kg after 9 days. The a^* (redness) values remained unchanged during first 9 days in both cuts (p>0.05). After 9 days, off-flavor was not found in either cut, but higher off-flavor intensity was found in shoulder butt after 12 days. The shoulder butt was unacceptable for overall eating quality after 12 days while, belly still was acceptable after 12 days. Conclusion: The belly showed a longer shelf life compared to the shoulder butt, and a shelf life of 9 and 12 days is recommended for the prepackaged retail-ready KNP shoulder butt and belly slices, respectively.

• 한국식생활문화학회지
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• 제37권5호
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• pp.446-453
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• 2022

In this study, we analyzed the antifungal activities of five essential oils (clove, rosemary, thyme, basil, and oregano) against three fungi (Penicillium oxalicum, Penicillium commune, and Cladosporium cladosporioides) isolated from farm-type fermented meat products Though their antifungal activities differed for each fungus, thyme had the greatest effect. Notably, C. cladosporioides showed the highest sensitivity to essential oils, and growth inhibitory effects were greater than for the other two strains. Additionally, ABTS, DPPH, and FRAP analysis confirmed that the five essential oils studied had antioxidant activity. ABTS analysis showed that clove (75%) and oregano (75%) oils had the highest antioxidant activities (both 93.7%). DPPH analysis showed that clove (75%) and rosemary (75%) oils had significantly greater antioxidant activities (both 93.8%) than thyme, basil, or oregano oils. FRAP results indicated that clove and basil oils were the strongest reductants. Comprehensive comparative analysis indicated that clove oil had more antioxidant activity than the other four essential oils. Overall, the study shows that the excellent antifungal properties of clove oil could be harnessed to produce safe fermented meat products by preventing rancidity and mold contamination.

• Animal Bioscience
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• 제35권4호
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• pp.614-623
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• 2022

Objective: The objective of this study was to investigate the effects of sheep slaughter age on myogenic characteristics in skeletal muscle satellite cells (SMSCs). Methods: Primary SMSCs were isolated from hind leg biceps femoris muscles of Wurank lambs (slaughtered at three months, Mth-3) and adults (slaughtered at fifteen months, Mth-15). SMSCs were selected by morphological observation and fluorescence staining. Myogenic regulatory factors (MRF) and myosin heavy chain (MyHC) expressions of SMSCs were analyzed on days 1, 3, 4, and 5. Results: The expressions of myogenic factor 5 (Myf5), myogenic differentiation (MyoD), Myf6, and myogenin (MyoG) in Mth-15 were significantly higher in Mth-15 than in Mth-3 on days 1, 3, and 4 (p<0.05). However, MyoG expression in Mth-15 was significantly lower than in Mth-3 on day 5 (p<0.05). The expressions of MyHC I, MyHC IIa, and MyHC IIx in Mth-15 were significantly higher than in Mth-3 on days 1 and 3 (p<0.05), and MyHC IIb were significantly lower than in Mth-3 on days 3 and 4 (p<0.05). In contrast, the expression of MyHC IIx in Mth-15 was significantly lower and MyHC IIb was significantly higher than in Mth-3 on days 5 (p<0.05). Conclusion: The slaughter age altered the expression of MRFs and MyHCs in SMSCs while differentiation, which caused the variation of myogenic characteristics, and thus may affect the meat quality of Wurank sheep.

• 한국축산식품학회지
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• 제43권5호
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• pp.826-839
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• 2023

This study investigated the effects of different charcoals on the occurrence of 16 polycyclic aromatic hydrocarbons (PAHs) in grilled beef steaks and beef patties. Seven different charcoals were used as follows: from oak wood (C1), from orange wood (C2), from Valonia oak wood (C3), from Marabu wood (C4), extruded charcoal from beech wood (C5), from coconut shells (C6), and from hazelnut shells (C7). The grilling times for each charcoal type were 6 min for the beef patties and 7 min for the beef steaks, until the internal temperature reached at least 74℃. The total concentration of 16 PAHs (PAH16) in beef steaks grilled with C1 (35.75 ㎍/kg) and C7 (36.39 ㎍/kg) was higher than that of C3 (23.80 ㎍/kg) and C6 (24.48 ㎍/kg; p<0.05). The highest amounts of PAH16 (216.40 ㎍/kg) were determined in the beef patty samples grilled using C5 (p<0.05). The summation of benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene, referred to as PAH4, was not detected in any of the beef steaks, whereas it was determined in the beef patties grilled with C2 (7.72 ㎍/kg) and C5 (22.95 ㎍/kg; p<0.05). The PAH16 concentrations of the beef patty samples in each charcoal group were significantly higher compared to the beef steaks (p<0.05). To avoid the formation of high PAH levels, the use of extruded charcoal and hazelnut shell charcoal should therefore be avoided when charcoal grilling beef steaks and beef patties, and low-fat meat products should be preferred.

• 한국식품과학회지
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• 제35권2호
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• pp.229-234
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• 2003

홍국의 아질산염 저감화 소재로서 활용 가능성을 검토하기 위하여 bologna-type 소시지에 Monascus ruber IFO 32318로 제조한 홍국을 2% 첨가하고 $4^{\circ}C$에서 22일간 저장하면서 1, 7, 14, 22일에 시료를 채취하여 품질 특성을 조사하였다. 홍국의 첨가는 전 저장기간에 걸쳐 소시지의 색상유지에 크게 기여하였으며, 특히 소시지의 단면보다 표면 색상의 개선에 큰 효과를 나타내었다. 대조군에 홍국을 첨가한 경우 대조군에 비해 지질 과산화물 생성이 유의적으로 억제된 반면 대조군에서 아질산염과 비타민 C를 제외하고 홍국을 첨가한군은 대조군보다 과산화물의 생성이 유의적으로 많아 홍국이 비타민 C와 아질산염의 효과를 완전히 대체하지는 못하였다. 기계적 texture는 대조군에 홍국를 첨가한 군이 저장초기에 탄력성, 껌성, 경도 및 응집성에서 높은 값을 나타내었으나 저장 14일 이후에는 모든 군에서 차이가 나타나지 않아 장기간 저장하는 경우 홍국의 첨가가 소시지 texture에 영향을 미치지 않는 것으로 나타났다. 홍국첨가에 의한 미생물 증식 억제효과는 뚜렷이 나타나지 않았다. 관능적으로도 홍국을 첨가한 경우 소시지 외관의 색상을 개선시켰으며 유의적이지는 않으나 산패취 도한 저하되는 경향을 나타내었고, 조직감 및 맛과 전반적인 기호도에서 대조군과 유의적인 차이를 나타내지 않아 홍국을 육가공품 제조에 적절히 활용하므로써 아질산염을 부분적으로나마 대체할 수 있는 소재로 활용가능할 것으로 기대된다.

• 한국동물번식학회:학술대회논문집
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• 한국동물번식학회 2002년도 춘계학술발표대회 발표논문초록집
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• pp.78-78
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• 2002

Meat type 의 돼지 개량으로 체조직내 지방함량의 감소에 의하여 종빈돈의 번식성적 저하 및 경제수명이 단축됨에 따라 후보종빈돈의 등지방 두께가 첫발정 및 첫수정 시기에 미치는 영향을 조사하여 후보종빈돈의 번식관리 기술개발에 기초자료로 활용코자 하였다. 공시축은 충남 천안시 소재 중소규모의 양돈장에서 사육하고 있는 후보종빈돈 47두에 대하여 첫 발정일령 및 첫수정일령의 조사와 등지방 두께를 측정하였다. 첫발정일령은 등지방 두께가 13 -16㎜일 때 생후 182.1±17.3일, 17-20㎜일 때 생후 173.0±18.4일, 21-22㎜일 때 생후 162.2±17.8 일로 등지방 두께가 앓을 수록 첫발정시기가 늦어졌다. 첫수정일령은 등지방 두께가 13-16㎜일 때 생후 211.8±14.8 일, 17-20㎜일 때 생후 203.0±24.3일, 21-23㎜ 일 때 생후 195.4±13.2일로 등지방 두께가 밟을 수록 첫수정 시기가 늦어졌다. (중략)