• Food Science of Animal Resources
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• v.43 no.6
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• pp.989-1001
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• 2023

Processed foods containing pork fat tissue to improve flavor and gain economic benefit may cause severe issues for Muslims, Jews, and vegetarians. This study aimed to develop an indirect enzyme-linked immunosorbent assay (iELISA) based on a monoclonal antibody specific to thermal stable-soluble protein in pork fat tissue and apply it to detect pork fat tissue in heat-processed (autoclave, steam, roast, and fry) beef meatballs. To develop a sensitive iELISA, the optimal sample pre-cooking time, coating conditions, primary and secondary dilution time, and various buffer systems were tested. The change in the iELISA sensitivity with different 96-well microtiter microplates was confirmed. The detection limit of iELISA performed with an appropriate microplate was 0.015% (w/w) pork fat in raw and heat-treated beef. No cross-reactions to other meats or fats were shown. These results mean that the iELISA can be used as an analytical method to detect trace amounts of pork fat mixed in beef.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.3
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• pp.431-437
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• 2006

This work was undertaken to study the effect of dietary fat source on the fatty acid profile of pork, and to evaluate the effect of inclusion of vitamin E in pig diets on lipid oxidation of pork tissue and processed pork products. Fifty-six pigs were allocated to four treatments, that included two dietary fat sources and two levels of vitamin E inclusion. Dietary fat was derived from either tallow, a source of saturated fatty acids (SFA), or from a mixture of soybean and linseed oils, which contain polyunsaturated fatty acids (PUFA). Vitamin E was included at either 0% or 0.011% of the diet. Growth and carcass characteristics were not affected by the dietary treatments. Dietary fat source affected the fatty acid profile of the longissimus muscle and subcutaneous fat tissue, with the PUFA diet resulting in significantly more polyunsaturated fatty acids in the tissues, and more favourable ratios of SFA to PUFA and C18:2 to C18:3 in terms of human health considerations. Lipid oxidation was significantly greater in tissues and processed products from PUFA-fed pigs. Inclusion of vitamin E in the diets, however, reduced the extent of lipid oxidation in the meat and meat products. Dietary manipulation of the fatty acid profile of pigs is an effective means of altering the fat composition of pork in order to provide human consumers with a healthy product. Vitamin E is effective as an antioxidant agent, particularly where processed products are concerned.

• Journal of Biosystems Engineering
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• v.39 no.3
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• pp.174-183
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• 2014

Purpose: A robust, efficient auto-grading computer vision system for meat carcasses is in high demand by researchers all over the world. In this paper, we discuss our study, in which we developed a system to speed up line processing and provide reliable results for pork grading, comparing the results of our algorithms with visual human subjectivity measurements. Methods: We differentiated fat and lean using an entropic correlation algorithm. We also developed a self-designed robust segmentation algorithm that successfully segmented several porkcut samples; this algorithm can help to eliminate the current issues associated with autothresholding. Results: In this study, we carefully considered the key step of autoextracting lean tissue. We introduced a self-proposed scheme and implemented it in over 200 pork-cut samples. The accuracy and computation time were acceptable, showing excellent potential for use in online commercial systems. Conclusions: This paper summarizes the main results reported in recent application studies, which include modifying and smoothing the lean area of pork-cut sections of commercial fresh pork by human experts for an auto-grading process. The developed algorithms were implemented in a prototype mobile processing unit, which can be implemented at the pork processing site.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.8
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• pp.1118-1122
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• 2004

The study was conducted to evaluate the effect of chromium nanoparticle (CrNano) on growth, carcass characteristics, pork quality, and tissue chromium in finishing pigs. A total of 100 Duroc$\times$Landrace$\times$Yorkshire barrows (average initial BW of 64.78$\pm$0.83 kg) were divided into 10 pens, 10 pigs per pen. 5 pens of pigs were fed with control diet (corn-soybean meal, 1.05% Lys) and others were fed with control diet addition with 200 $\mu$g/kg Chrome (Cr) from CrNano. During the trial, all pigs were given free access to feed and water. After 35 days trial, 10 pigs from each each treatment (weight similar to average group weight, 91.34$\pm$1.31 kg for control group, and 92.26$\times$0.56 kg for CrNano treated group) were sacrificed to measure carcass characteristics, pork quality, and to collect the samples of longissimus muscle, liver, kidney and heart. The results indicated that the addition of 200 $\mu$g/kg CrNano decreased feed: gain ratio by 3.56% (p<0.05) compared to the control group. Pigs fed CrNano had 14.06% higher (p<0.05) carcass lean percentage, 19.96% (p<0.05) larger longissimus muscle area and 25.53% lower (p<0.05) carcass fat percentage, 18.22% lower (p<0.05) backfat thickness. Drip loss in chops from pigs fed CrNano was decreased by 21.48% (p<0.05) and weights of longissimus muscle and semimembranosus were increased by 16.33% (p<0.05) and 14.87% (p<0.05) respectively. In addition, supplemental CrNano resulted in 184.11% (p<0.05), 144.99% (p<0.05), 88.13% (p<0.05) and 52.60% (p<0.05) increment of Cr concentration in longissimus muscle, liver, kidney and heart, respectively. These results suggest that supplemental CrNano has beneficial effects on carcass characteristics, pork quality and individual skeletal muscle weight, increase tissue chromium concentration in selected muscle and organs.

• Journal of Electrical Engineering and Technology
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• v.7 no.5
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• pp.759-764
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• 2012

In this paper, we propose a microwave hyperthermic lipolysis method to reduce subcutaneous fat without skin burn using external RF antenna. Since skin is closer to the antenna and has higher conductivity compared to the fat beneath, the temperature of the skin rises higher than that of the fat when the external antenna illuminates EM energy into a body, which may cause skin burn. In order to avoid the damages on skin, a skin cooling system is employed to the external antenna. The operating frequency is set at 5.8 GHz which is one of the ISM bands, to concentrate EM power efficiently on fat and not to heat up the muscle behind the fat. The operation time and RF power level has been determined based on experimental results with pork. The feasibility of the proposed method was shown by applying the method to the rat.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.10
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• pp.1365-1373
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• 2013

Fat mass and obesity associated gene (FTO) plays an important role in appetite control and energy consumption in human and mice. In order to examine FTO expression influence on fat deposition in Suzhong pigs, FTO mRNA expression was detected in 16 tissues by RT-PCR, FTO protein expression was detected in 5 tissues by western blot, and association of FTO polymorphism with meat quality traits was analyzed in Suzhong populations with 714 records. RT-PCR results revealed that FTO mRNA was expressed in all sixteen tissues with significant differences (p<0.05), expression in backfat was significantly higher than that of any other tissue (p<0.05), and expression in longissimus dorsi muscle had the second highest significance level (p<0.05). Western blot results demonstrated that FTO protein was highly expressed in backfat and longissimus dorsi muscle. Furthermore, FTO mRNA and protein expression in tissues of high-fat pigs was significantly higher than that of low-fat pigs (p<0.05), suggesting FTO expression had advantageous effects on fat deposition. FTO polymorphism results evidenced that at A227G locus, G allele seemed to have advantageous effects on fat deposition, indicating it could be a significant candidate gene for improving pork quality in Suzhong pigs.

• Food Science of Animal Resources
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• v.34 no.6
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• pp.822-828
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• 2014

In this study, the existence of skeletal muscle troponin I (smTnI), well-known as a muscle protein in fat tissues, and the utilization of smTnI as a biomarker for the identification of fat adulteration were investigated. A commercial antibody (ab97427) specific to all of animals smTnI was used in this study. Fat and meat samples (cooked and non-cooked) of pork and beef, and chicken considered as representative meats were well minced and extracted by heating and non-heating methods, and the extracts from fat and meat tissues were probed by the antibody used in both enzyme-linked immunosorbent assay (ELISA) and immunoblot. The antibody exhibited a strong reaction to all meat and fat extracts in ELISA test. On the other hand, the results of immunoblot analsis revealed a 23 kDa high intensity band corresponding to the molecular weight of smTnI (23786 Da). These results demonstrate that the existence of smTnI in all animal fat tissues. Since there are monoclonal antibodies specific to each species smTnI, smTnI in fat tissues could be used as a biomarker to identify or determine animal species adulterated in meat products. Therefore, an analytical method to identify fraudulent fat adulteration can be developed with an antibody specific to each species smTnI.

• Food Science of Animal Resources
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• v.44 no.1
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• pp.51-73
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• 2024

This study investigated how birth weight differences in piglets affected carcass and muscle fiber properties as well as meat quality at slaughter. Within litters, piglets were grouped according to their birth weight as either normal (NBW; 1.62-1.73 kg) or low (LBW; 1.18-1.29 kg). At 5 weeks of age, NBW piglets were randomly transitioned to control (C) or isocaloric high fat diets derived from non-dairy (HF), while LBW piglets were randomly transitioned to high fat diets derived from non-dairy (HF) or dairy sources (HFHD). Piglets were reared in individual pens under standardized housing and feeding conditions. Live weight was recorded weekly, and pigs were slaughtered at 12 weeks of age. Hot carcass weights, dressing percentages, lean meat yield, and primal cut proportions were determined. The m. longissimus thoracis was collected from the right side of the carcass for measurement of physical and chemical properties of meat and muscle fiber characteristics. Results indicated that LBW pigs compensated for their live weight compared to NBW pigs at 6 weeks of age. The mean muscle fiber diameter of LBW-HFHD group is significantly higher than NBW-C and NBW-HF group, and the type I muscle fiber diameter is significantly higher than NBW-C group. Dairy fat inclusion in LBW pig diet reduced carcass back fat thickness. This increased the calculated lean meat yield to be comparable to that of NBW pigs fed a commercial diet. Incorporating dairy-sourced high-fat into LBW pigs' diets appears to be an effective strategy for producing carcasses equivalent to NBW pigs.

• Journal of Biomedical Engineering Research
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• v.34 no.3
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• pp.141-147
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• 2013

Ultrasonic shears is currently in wide use as an energy device for minimal invasive surgery. There is an advantage of minimizing the carbonization behavior of the tissue due to the vibrational energy transfer system of the transducer by applying a piezoelectric ceramic. However, the vibrational energy transfer system has a pitfall in energy consumption. When the movement of the forceps is interrupted by the tissue, the horn which transfers the vibrational energy of the transducer will be affected. A study was performed to recognize different tissues by measuring the impedance of the transducer of the ultrasonic shears in order to find the factor of energy consumption according to the tissue. In the first stage of the study, the voltage and current of the transducer connecting portion were measured, along with the phase changes. Subsequently, in the second stage, the impedance of the transducer was directly measured. In the final stage, using the handpiece, we grasped the tissue and observed the impedance differences appeared in the transducer To verify the proposed tissue distinguishing method, we used the handpiece to apply a force between 5N and 10N to pork while increasing the value of the impedance of the transducer from 400 ${\Omega}$.. It was found that fat and skin tissue, tendon, liver and protein all have different impedance values of 420 ${\Omega}$, 490 ${\Omega}$, 530 ${\Omega}$, and 580 ${\Omega}$, respectively. Thus, the impedance value can be used to distinguish the type of tissues grasped by the forceps. In the future study, this relationship will be used to improve the energy efficiency of ultrasonic shears.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.35 no.5
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• pp.547-550
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• 2011

We have developed a laser-based needle-free liquid drug-injection device. A laser beam is focused inside the liquid contained in the rubber chamber of a micro-scale. The focused laser beam causes explosive bubble growth, and the sudden volume increase in a sealed chamber drives a microjet of liquid drug through the micronozzle. The exit diameter of a nozzle is less than 100 ${\mu}m$, and we verify that the injected microjet is fast enough to penetrate soft human tissue. In the experiment, the microjet penetrated a 5% gelatin-water solution that replicates the human thrombus and pork-fat tissue.