• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1274-1283
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• 2005

The sensory acceptability, texture profile analysis and nutritional evaluation were peformed in Korean traditional mungbean pancake (MPC) and modified MPC containing squid meat and soybean to standardize the recipes for healthy fast food market potentiality. Optimal ingredient formulations were revealed as mung-bean 55$\%$, pork 13$\%$ and vegetables 32$ \%$ for traditional MPC, and pork 3$\%$, squid 42$\%$ and soybean 55$\%$ for modified MPC using response surface methodology. Flavor and hardness correlated highly with overall accept-ability rather than appearance and color of traditional MPC. Higher squid levels raised adhesiveness, springi-ness and resiliences of modified MPC, but soybean decreased these textural attributes. Protein, lipid and total calorie of modified MPC were lower than those of traditional MPC. Computed protein efficiency ratio (C-PER) and degree of gelatinization of modified MPC were superior than traditional MPC.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.383-390
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• 2005

To evaluate the sensory characteristics of domestic or imported chilled and frozen bellies, twelve samples were purchased and tested Sixty panels of sensory evaluation were consisted of six groups by sex and age. Frozen bellies were no difference in flavor, taste and tenderness. However, many panels favor the juiciness and acceptability of imported ones significantly compared to those of domestic ones(P<0.001). Especially, frozen bellies from northern America were tended to be more accepted than other products. The imported ones were significantly preferred to domestic ones irrespective of age. The results of sensory evaluation of frozen bellies between imported and domestic ones were also confirmed by tested people. It was significantly preferred in domestic frozen bellies(P<0.05). However, one of the domestic from C company was not significantly different from northern products, but was more favor significantly than EU ones(P<0.05). According to the age of tested panels, 20's age preferred the domestic ones of C company. In contrast, the groups of 30's and 40's age preferred the northern American produce.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.960-965
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• 2011

The content of benzo[a]pyrene from 69 smoked meat products commonly consumed in Korean food market was analysed with high performance liquid chromatography. Smoked meat products including smoked chicken, pork, turkey and duck were saponified, extracted and cleaned up to analyze the benzo[a]pyrene content. As a result of analysis from smoked meat products, the mean benzo[a]pyrene content was 0.42 ${\mu}g$/kg and the highest content of benzo[a]pyrene was 2.87 ${\mu}g$/kg detected in smoked chicken product. All somked meat products contained benzo[a]pyrene below the limit regulated by Korean Food and Drug Administration (KFDA). Exposure assessment of benzo[a]pyrene from smoked meat products ingestion was calculated by using National Health and Nutrition Survey (NHNS). The estimated lifetime average daily intake of benzo[a]pyrene was 0.187 ng/kg bw/d. Margin of exposure of benzo[a]pyrene was ranged from 1,657,754 to 3,957,219.

• Journal of Animal Science and Technology
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• v.64 no.2
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• pp.353-364
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• 2022

The present study aimed to assess the feasibility of increasing the slaughter weight (SW) of non-lean finishing pigs to improve their meat quality. A total of 36 (Landrace × Yorkshire) × Duroc gilts and barrows were slaughtered at 115 (Av), 125 (Hi), or 135 (XHi) kg, followed by physicochemical analyses and sensory evaluation on their longissimus dorsi (LD) and Semimembranosus (SM) muscles. Backfat thickness was greater (p < 0.05) for the XHi (31.2 mm) and Hi (29.3 mm) groups than for Av (25.0 mm). Dressing percentage and yield of the belly per whole carcass were also slightly greater for XHi and Hi vs. Av. The intramuscular fat (IMF) content of SM was greater for XHi (2.64%) than for Av (1.83%) and Hi (2.04%) and also was correlated with SW (r = 0.55). The pH value, lightness, redness, drip loss, shear force, and moisture and protein contents of LD and SM, as well as IMF content of LD, were unaffected by SW. Percentages of 14:0, 16:0, and total saturated fatty acids (FA) were less for Hi and XHi vs. Av in SM, those of total unsaturated FA, 18:2, 20:4, and n-6 being opposite; FA composition of LM was not influenced by SW except for a reduced 18:0 percentage for XHi vs. Av. The sensory score was less for XHi vs. Av for odor in fresh LD and SM, and less for Hi and XHi vs. Av for aroma in fresh LM; scores for color, drip loss, marbling, and acceptability were unaffected by SW. As for cooked muscles, none of the scores for color, aroma, flavor, juiciness, tenderness, and acceptability was affected by SW, except for a greater LD color score for Hi and XHi vs. Av. Collectively, the results suggested that the increased yield of the carcass and belly due to increased SW is outbalanced negatively by excessive backfat deposition in production efficiency, whereas the SW increase exerts little influence on overall sensory quality of fresh or cooked meat. Production of non-lean market pigs overweighing 115 kg therefore will be uneconomical unless consumers pay a substantial premium for the over-fattened pork.

• Animal Bioscience
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• v.36 no.6
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• pp.943-952
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• 2023

Objective: For decades, LYD ([Landrace×Yorkshire] ♀×Duroc ♂) pigs are the most commonly-used commercial breed for meat production in Korea. Recently, due to the increasing demand for premium pork, the National Institute of Animal Science (Korea) has synthesized a novel pig breed named Woori Heukdon (WHD). This study aimed at comparing the carcass traits, meat yield and quality characteristics between the LYD and WHD pigs under identical rearing condition. Methods: The WHD and LYD pigs (n = 15 each) were reared under identical conditions and fed the same commercial diet until reaching recommended market weight (100 to 120 kg). After slaughter, the carcasses were evaluated for traits and meat yield, and the meat quality was assessed on shoulder butt and belly cuts. Results: Although no significant differences (p>0.05) occurred in slaughter weight between two pig types, WHD had a lower meat yield (by about 6 kg corresponding to approximately 7%) compared to the LYD pigs (p<0.05). The WHD had a higher fat content (by 4.26% and 13.52% in the shoulder butt and belly, respectively) compared to those of LYD pigs (p<0.05). The WHD meat showed a lower cooking loss and higher a* (redness) value (p<0.05). The WHD belly had a significantly (p<0.05) higher oleic acid content and concentrations of nonanal, octanal and decanal associated with fatty odor while, the LYD meat had a higher number of pyrazines associated with roasty odor. Regarding sensory quality, higher flavor, juiciness, and acceptability higher scores were given for the WHD meat than for the LYD meat (p<0.05). Conclusion: Under identical rearing conditions the WHD exhibited a better meat quality and sensory properties. However, the use of this diet resulted in a high fat level that may be associated with high trimming loss for the WHD.

• Journal of Animal Science and Technology
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• v.65 no.6
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• pp.1124-1150
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• 2023

This study aimed to analyze the leading research materials and research trends related to livestock food in Asia in recent years and propose future research agendas to ultimately contribute to the development of related livestock species. On analyzing more than 200 relevant articles, a high frequency of studies on livestock species and products with large breeding scales and vast markets was observed. Asia possesses the largest pig population and most extensive pork market, followed by that of beef, chicken, and milk; moreover, blood and egg markets have also been studied. Regarding research keywords, "meat quality" and "probiotics" were the most common, followed by "antioxidants", which have been extensively studied in the past, and "cultured meat", which has recently gained traction. The future research agenda for meat products is expected to be dominated by alternative livestock products, such as cultured and plant-derived meats; improved meat product functionality and safety; the environmental impacts of livestock farming; and animal welfare research. The future research agenda for dairy products is anticipated to include animal welfare, dairy production, probiotic-based development of high-quality functional dairy products, the development of alternative dairy products, and the advancement of lactose-free or personalized dairy products. However, determining the extent to which the various research articles' findings have been applied in real-world industry proved challenging, and research related to animal food laws and policies and consumer surveys was lacking. In addition, studies on alternatives for sustainable livestock development could not be identified. Therefore, future research may augment industrial application, and multidisciplinary research related to animal food laws and policies as well as eco-friendly livestock production should be strengthened.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.179-184
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• 2007

The objective of this study was to investigate the contents of meat and non-meat ingredients, calorie, fatty acid composition, and cholesterol contents of processed meat products of which informations are being provided for consumer and partly required for the current labeling system in Korea. A total of sixty-one domestic processed meat products produced from 6 domestic meat companies were collected at the large supermarkets in Suwon city; 1) 31 ham products(3 loin hams, 6 press hams, 20 mixed press hams and 2 fish hams), 26 sausage products(15 pork sausages, 7 mixed sausages and 4 fish sausages) and 4 ground processed meat products. Soy protein and com starch were widely used as non-meat ingredients for the most of processed meat products. The contents of meat, protein, fat, cholesterol contents, and calories were 75-98, 12-23, 1-16%, 7-50 mg/100g, and 1,620-3,127 cal/g for ham products and 60-96, 5-17, 3-27%, 5-73 mg/100g, and 1,271-3,546 cal/g for sausage products, respectively. The saturated(SFA), monounsaturated(MUFA) and polyunsaturated fatty acids(PUFA) contents of ham products were 31-40, 44-53 and 60-72%, and those of sausage products were 17-38, 34-61, and 13-37%, respectively. The ranges of meat contents and nutritional compositions were considerably broad even in the same type of the meat products. Therefore, the labeling system of the nutritional facts for ham as well as sausage products is necessary to categorize the quality level and thus to give the nutritional information to consumer for better choice of products in market.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.763-771
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• 2013

This study was carried out to investigate the effects of various temperatures of electro-magnetic resonance and air blast freezing methods on the physicochemical quality of meat. Beef (loin and round), pork (belly and ham) and chicken (breast and leg) were purchased at a commercial market, and the meat was frozen using three methods: air blast freezing ($-20^{\circ}C$ and $-45^{\circ}C$) and electro-magnetic resonance quick freezing. Changes in the physicochemical properties of meat were analyzed by drip loss, cooking loss, water holding capacity (WHC) and proximate compositions. In comparison, regardless of the animal species and cuts of meat, electro-magnetic resonance quick freezing (2 h) resulted in a completely frozen product in a much shorter time than $-20^{\circ}C$ and $-45^{\circ}C$ air blast freezing (24 h and 8 h, respectively). Drip loss of loin which had underwent electro-magnetic resonance quick freezing were significantly (p<0.05) lower than those of the other two treatments, but cooking loss and water holding capacity were the highest at 43.7% and 60.7%, respectively (p<0.05). Characteristics such as crude protein, crude fat and moisture compositions showed significant differences, depending on the cuts and freezing methods (p<0.05). The fat composition of electro-magnetic resonance quick frozen loin and round were significantly low (p<0.05). However, moisture content was the highest compared to other freezing methods, as 67.1% and 71.9%, respectively (p<0.05). Electro-magnetic resonance quick freezing was an appropriate way to reduce the deterioration of meat quality due to freezing, and the drip loss was least for the part with low moisture, low protein, and high fat.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.84-90
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• 1998

A research was carried out to determine the formation, contents in foods, and antioxidative effects of conjugated linoleic acid (CLA). CLA was known as a mixture of positional isomer of linoleic acid (LA), that was included in milk, meat, and fish. The formation of CLA from methyl linoleate and soybean oil (SBO) storecd at 20${\pm}$1$^{\circ}C$ was higher than at 40${\pm}$1$^{\circ}C$, and CLA formation from methyl linoleate stored at 20${\pm}$1$^{\circ}C$ was over 13 times higher than early amounts(188 ppm) and was higher than that from SBO. In edible vegetable oils, the content of CLA were the highest in canola oil (CAO, 348 ppm) but were decreased during storage at 40${\pm}$1$^{\circ}C$, while the content of CLA in cotton seed oil (CSO) were 292 ppm, which increased dramatically (1322 ppm) during 28 days of storage at 40${\pm}$1$^{\circ}C$. Because the peroxide value (POV) of CSO at that time was very low (10.05 meq/kg $.$ oil), CLA occurrence of CSO was shown to be very available during storage at temperature. CLA content of milk from a market ranged 293∼2148 ppm, which depended on the manufacturing, companies. In meat, the CLA content was very high in pork (2379 ppm), and among fishes, that of spanish mackerel was the highest (1040 ppm, almost same as beef, which increased greatly (2039 ppm) during boiling with seasoning. Antioxidative effect of CLA on SBO was almost same as that of BHT until 7 days of storage at 40${\pm}$1$^{\circ}C$, but decreased greatly after that period. In case of com oil (CNO), antioxidative effects of CLA were higher than those or BHN and tocopherol, suggesting that the effect was different depending on the kinds of oils used as substrates. During heating at 180${\pm}$1$^{\circ}C$, antioxidative effect of CLA on SBO appeared almost same as those or BHT and tocopherol, and it was also shown greater effects in heating at high temperature (180${\pm}$1$^{\circ}C$) than at low temperature(40${\pm}$1$^{\circ}C$).

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.161-174
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• 1997

Omega-3 fatty acids have been major research interests in medical and nutritional science relating to life sciences since after the epidemiologic data on Green3and Eskimos reported by several researchers clearly showed fewer per capita deaths from heart diseases and a lower incidence of adult diseases. Linolenic acid(LNA) is an essential fatty acid for human beings as well as linoleic acid(LA) due to the fact that vertebrates lack an enzyme required to incorporate a double bond beyond carbon 9 in the chain. In addition the ratio of omega-6 and 3 fatty acids seems to be important in terms of alleviation of heart diseases since LA and LNA competes for the metabolic pathways of eicosanoids synthesis. High consumption of omega-3 fatty acids in seafoods may control heart diseases by reducing blood cholesterol, triglyceride, VLDL, LDL and increasing HDL and by inhibiting plaque development through the formation of antiaggregatory substances like PGI$_2$, PGI$_3$ and TXA$_3$ metabolized from LNA. Omega 3 fatty acids also play an important role in neuronal developments and visual functioning, in turn influence learning behaviors. Current dietary sources of omega-3 fatty acids are limited mostly to seafoods, leafy vegetables, marine and some seed oils and the most appropriate way to provide omega-3 fatty acids is as a part of the normal dietary regimen. The efforts to enhance the intake of omega-3 fatty acids due to several beneficial effects have been made nowadays by way of food processing technology. Two different ways can be applied: one is add Purified and concentrated omega-3 fatty acids into foods and the other is to produce foods with high amounts of omega-3 fatty acids by raising animals with specially formulated feed best for the transfer of omega-3 fatty acids. Recently, items of manufactured and marketed omega-3 fatty acids fortified foodstuffs are pork, milk, cheese, egg, formula milk and ham. In domestic food market, many of them are distributed already, but problem is that nutritional informations on the amounts of omega-3 fatty acids are not presented on the labeling, which might cause distrust of consumers on those products, result in lower sales volumes. It would be very much wise if we consume natural products, result in lower sales volumes. It would be very much wise if we consume natural products high in omega-3 fatty acids to Promote health related to many types of adult diseases rather than processed foods fortified with omega-3 fatty acids.