• Proceedings of the Korean Society of Crop Science Conference
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• 2006.04a
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• pp.398-399
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• 2006

• Proceedings of the Korean Society of Crop Science Conference
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• 2004.04a
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• pp.60-61
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• 2004

• Food Science of Animal Resources
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• v.35 no.6
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• pp.859-866
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• 2015

To determine chemical components and meat quality traits related to palatability of 10 primal cuts, 25 Hanwoo carcasses were selected from 5 carcasses × 5 quality grades and used to obtain proximate data and meat quality characteristics. Significant differences (p<0.05) in chemical component and meat quality were found among the 10 primal cuts. The highest fat content was found in the kalbi, followed by dungsim, yangjee, chaekeut, ansim, abdari, suldo, moksim, udun, and satae. Protein and moisture contents in the 10 primal cuts were in reverse order of fat content. Moksim had the highest drip loss % and cooking loss % than all other primal cuts while kalbi showed the lowest (p<0.05) percentage of drip and cooking loss. Ansim had the longest sarcomere length but the lowest shear force values than all other cuts (p<0.05). The highest (p<0.05) score for overall acceptability was observed in ansim. Moksim, udun, abdari, and satae were rated the lowest (p<0.05) in overall acceptability among the 10 primal cuts from Hanwoo carcasses. In conclusion, ansim, dungsim, chaekeut, and kalbi had the highest overall acceptability due to their higher fat contents and lower shear force values.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1373-1380
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• 2004

To prepare oriental melon jelly having highly favorite, oranoleptic and physical properties of jelly with special to the content of glucomannan, oriental melon concentration juice and vinegar was monitored by four-dimensional response surface methodology. Mouth-feel showed maximum sensory score in 0.09% glucomannan, 3.17% oriental melon concentration juice and 1.25% oriental melon vinegar. Organoleptic taste showed maximum sensory score in 0.12% glucomannan, 3.64% oriental melon concentration juice and 0.91% oriental melon vinegar. Overall palatability showed also maximum sensory score in 0.10% glucomannan, 3.07% oriental melon concentration juice and 1.34% oriental melon vinegar. The sensory socore of overall palatability was more than 7.0 in the texture ranges of 0.20~0.31 cm/g (softness) and 8.0~12.5 gㆍcm (jelly strength).

• The Korean Journal of Food And Nutrition
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• v.11 no.5
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• pp.475-481
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• 1998

This study was conducted to investigate the possibility for low fat press ham which was made without fat added. Four kinds of press ham were prepared ; Apork 70%, fat 0% ; low fat press ham), B(pork 60%, fat 10%), C(pork 55%, fat 15%) and D(pork 50%, fat 20%). The press ham samples were stored at 4$\pm$2$^{\circ}C$. The physic chemical properties of press hams were analyzed during storage 60 days at 4$^{\circ}C$. The contents of moisture(71.3%) and crude protein (23.4%) of low press ham were higher than those of other products, and crude fat content (2.8%) was remarkably lower(p<0.5). The water holding capacity of press ham was higher than other products. Hunter's L(61.6) and b-value(5.9) of low fat press ham were lower than other products, but a-value(11.7) was higher. Hardness (70.2 dyne/cm), springiness(85%), chewiness(0.49kg), gumminess (2.0kg) and brittleness (0.7kg) of low fat press ham were higher than those of other products, but cohesiveness was lower than D product. Aroma and texture of low fat press ham were inferior to other, but taste and palatability of that were superor.

• Korean Journal of Poultry Science
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• v.11 no.1
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• pp.27-32
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• 1984

In order to use the liquid whole eggs as an ingredients of retorted products, the provention of the green-grey discoloration of retorted liquid whole eggs by the addition of the Na$_2$EDTA was investigated. And palatability change of the retorted liquid whole eggs by the addition of Na$_2$EDTA was also investigated. The results obtained were summarized as follows: 1. More severe green-grey discoloration was occurred when higher cooking temperature and longer cooking time were used. 2. Green-grey discoloration of retorted liquid whole eggs could be prevented by the addition of about 0.015% of Na$_2$EDTA. 3. The palatability of retorted liquid whole eggs was not lowered by the addition of 0.02% of Na$_2$EDTA and green grey discoloration was not developed during the storage time of 22 days at room temperature.

• Food Science of Animal Resources
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• v.20 no.3
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• pp.192-198
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• 2000

홀스타인 도체를 두쪽으로 나누어 한쪽은 진공포장하여 1$^{\circ}C$에 냉장하고(냉장육), 나머지 한쪽은 함기포장하여 -2$0^{\circ}C$에 동결하였다. (동결육). 두시료의 기호성을 저장 20일, 40일, 및 60일째에 비교하였으며, 비단백태 질소화합물 함량의 상관관계를 검토하였다. 또. 냉장육의 진공포장을 개봉하거나. 동결육을 해동한 후 재냉장한 것에 대해서도 기호성을 비교하였다. 생육향의 경우, 20일과 40일에는 냉장육이 우수하였으나 60일에는 오히려 동결육이 우수하여 진공포장육은 냉장기간이 길어지면서 산소 부족으로 인한 생육향 생성이 적은 현상을 보였다. 두 시료를 재냉장한 후의 생육향도 마찬가지였다. 저장 20일과 40일에현저한 차이는 아니지만 냉장육이 우수한 반면 60일에는 동결육이 우수하였다. 연도는 저장기간에 관계 없이 냉장육이 우수하였고, 해동 후 재냉장에 의해서 향상되었다. 가열육의 기호성은 저장기간에 관계없이 냉장육이 우수하였으며 20일(p<0.01)에 가장 큰 차이를 보였다. 재냉장한 우육의 기호성은 저장 20일(p<0.05)과 40일(p<0.01)의 것은 냉장육이 우수한 반면 60일의 것은 동결육이 우수하였다. 냉장육의 기호성과 비단백태 질소화합물의 상관관계는 유의성이 없었으며, 동결육의 경우 inosin의 유의적인 상관관계(r=0.48)를 보였다.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.5
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• pp.720-728
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• 2000

The different products of neem (Azadirachta indica) are utilized for variety of purposes in industry, health and animal agriculture in the Indian subcontinent. The cake from seeds after oil extraction is a good source of nutrients (CP: 35-38%; EE: 4.5-5.5%; CF: 12-15%; Ca: 0.75%; P: 0.45% on DM), and in particular, the one out of its kernel is proteinaceous and is relatively balanced in its amino acid and mineral profile. But the cake is toxic and bitter to taste owing to triterpenoids (nimbin, salannin, azadirachtin), which restricts its safe inclusion in livestock diet. Several feeding trials with raw cake have revealed poor palatability and adverse performance among different categories of livestock and poultry. Internal organ changes included histological alteration in intestine, liver, kidney and distruption of spermatogenesis and ovarian activity. Ruminants appears to tolerate reasonably higher levels of the cake and to a limited low levels of dietary inclusion also proved to be tolerable in monogastric farm animals. Debitterization through solvent (hexane, ether) extraction, water washing, alkali (NaOH, 1.5, 2.5 or 3%, wt/wt) soaking and urea (1.5 or 3%, wt/wt) - ammoniation have been tried with appreciable success in improving the palatability and nutritive value of the cake. For enhanced utilization, decortication of neem seeds is to be done effectively at industrial level with maximum oil recovery. The resultant proteinaceous kernel by-product could be a cheaper unconventional protein supplement after suitable processing.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.791-797
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• 2009

We investigated the quality and sensory characteristics of model tomato sauces which was made from fresh Vitaking tomatoes and American canned tomatoes in the mixture ratios of 0:100% ($S_1$), 25:75% ($S_2$), 50:50% ($S_3$), 75:25% ($S_4$) and 100:0% ($S_5$). Soluble solids, reducing sugars, vitamin C and organic acids increased as the contents of fresh tomatoes increased. pH and contents of $\beta$-carotene and lycopene decreased as the contents of fresh tomatoes increased. Lightness(L value) and yellowness (b value) increased as the contents of fresh tomatoes increased whereas redness (a value) didn't show any significant differences among samples. In the preference test, $S_3$ was the most preferred in red color, taste and overall preference. In the descriptive test, $S_1$ ranked the highest in redness, viscosity, palatability and flavor except for sweet and sour taste. $S_5$ was the lowest in redness, viscosity and palatability, being the highest in sour taste. From this result, we found that the mixture ratio of half fresh tomatoes and canned tomatoes was the best condition to make tomato sauce with preferred red color.

• Food Science of Animal Resources
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• v.21 no.2
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• pp.126-132
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• 2001

This study was carried out to investigate the effect of ultrasonic treatment on physicochemical and sensory properties of cooked chicken meat. Moisture content of ultrasonic treated breast meat was higher than that of control, fat content of control of breast and leg meat were higher than that of ultrasonic treatment, and protein of control of breast meat was higher than that of ultrasonic treatment. Hunters L(lightness)-and a(redness)-value were not different between cooking methods, L-value of breast meat and a-value of leg meat were higher without regard to cooking method. Hunterb (yellowness)-value was not different among cooking chicken meats. Cooking yield was not different between cooking methods, pH of ultrasonic treated chicken meats were higher than that of control. Water holding capacity and salt soluble protein extractability of ultrasonic treated breast meat were greater than that of control. Water soluble protein extractability of ultrasonic treated leg meat was higher than that of control, and shear force value was not different between cooking methods. Hardness, cohesiveness and gumminess were not different between cooking methods and parts of muscle. Springiness of ultrasonic treated leg meat was greater than that of control and chewiness of breast meat was higher than that of leg meat. Aroma, texture, juiciness and overall acceptability were not different between cooking methods, taste of ultrasonic treated leg meat was higher than that of control. In addition, the sensory scores of parts of muscle were affected greater than that of cooking methods.