• 한국축산식품학회지
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• 제29권1호
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• pp.55-61
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• 2009

The objective of this study was to examine the effects of high and low chilling temperature on the water-holding capacity (WHC) and tenderness of hot-boned breast meat of broiler chickens. Breast meat was obtained from 32 broiler chickens within 15 min post-mortem (PM), and then divided into two groups. One group was chilled at $-1^{\circ}C$ and the other group was stored at $30^{\circ}C$ for 3 hr, and then all the samples were chilled at $2^{\circ}C$ until 24 hr PM. During the storage, their physicochemical characteristics were tested at 15 min, 3 hr and 24 hr PM. These included pH, R-values, cooking losses, sarcomere length, MFI, and shear force of the breast meat, none of which was different (p>0.05) between the two temperature treatments at $-1^{\circ}C$ and $30^{\circ}C$. However, sarcomere length was shortened more at $-1^{\circ}C$ than at $30^{\circ}C$, MFI was larger at $30^{\circ}C$ than at $-1^{\circ}C$, drip loss was greater at $30^{\circ}C$ than at $-1^{\circ}C$, and WHC was lower at $30^{\circ}C$ than at $-1^{\circ}C$(p<0.05). In brief, in terms of yield and tenderness, broiler breast meat stored at $-1^{\circ}C$ was superior to that stored at $30^{\circ}C$.

• Asian-Australasian Journal of Animal Sciences
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• 제26권5호
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• pp.732-742
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• 2013

Flavour comprises mainly of taste and aroma and is involved in consumers' meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration and formation of undesirable "warmed over flavour" in chicken meat products are supposed to be the lack of ${\alpha}$-tocopherol in chicken meat.

• Asian-Australasian Journal of Animal Sciences
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• 제30권7호
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• pp.1021-1028
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• 2017

Objective: The objective of this study was to evaluate the effects of ageing time of lamb loins prior to freezing on technological characteristics and oxidation stability of coarse ground lamb loin sausage using in a model system. Methods: Lamb loins (M. longissimus lumborum, n = 25) were aged at $-1.5^{\circ}C$ for 0, 1, 2, 3, and 8 wk and then frozen for the remaining days (a total of 30 wk). The aged/frozen/thawed lamb loins were ground, and model sausages were formulated with 75% aged/frozen/thawed lamb loin, 25% water, 1.5% sodium chloride (NaCl) and 0.3% sodium tripolyphosphate. The pH and thaw/purge loss of aged/frozen/thawed lamb loins were evaluated, and protein functionality (protein solubility and emulsifying capacity), water-holding capacity and textural properties of model sausages were determined. Cooked model sausages were vacuum-packaged in a plastic bag and displayed under continuous fluorescent natural white light ($3^{\circ}C{\pm}1^{\circ}C$). Colour and lipid oxidation of the cooked model sausages were evaluated on 0 and 21 d of display storage. Results: Ageing prior to freezing had no impact on pH and purge/thaw loss of lamb loins and the colour of cooked sausages (p>0.05) made from the loins. Lamb loins aged for at least 3 wk prior to freezing numerically improved total and myofibrillar protein solubilities (p>0.05) and emulsion activity index (p = 0.009) of meat batter, but decreased cooking loss (p = 0.003) and lipid oxidation (p<0.05) of model sausages. Conclusion: This study suggests that post-mortem ageing of raw meat prior to freezing could improve water-holding capacity and lipid oxidative stability of sausage made from the meat.

• 약학회지
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• 제58권1호
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• pp.62-70
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• 2014

A 28-day repeated-dose oral toxicity test was performed to determine the no-observed-effect level (NOEL) and establish an optimum dose of the highly toxic Aconiti Ciliare Tuber (ACT) used as a folk remedy. Repeated oral doses of 1,250, 2,500, and 5,000 mg/kg/day of the hot water extract of ACT were administered to five male and five female Sprague-Dawley rats in each group for 4 weeks. The indicators for toxicity included results of examination of common symptoms and changes in weight and feed intake, eye test, urinalysis, hematological and serum biochemical analyses, and post-mortem weight measurement of organs, and visual inspections. All animals survived at the end of the experiment; in addition, we observed no specific test substance-mediated symptoms. We observed no test substance-mediated changes in body weight and feed intake. We observed statistically significant changes in male OB and pH levels (p<0.05). Further, the biochemical test showed statistically significant changes in the IP value of male rats and $CL^-$valueoffemalerats (p<0.05). However, all changes were within historical data. The post-mortem examinations showed no test substance-mediated changes. Moreover, statistically significant changes under the test conditions were confirmed to have been caused by factors other than the test substance. Thus, the maximum NOEL of ACT extract in rats was estimated to be 5,000 mg/kg/day.

• 분석과학
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• 제34권3호
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• pp.115-121
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• 2021

에탄올 대사체인 에틸글루쿠로나이드(ethyl glucuronide, EtG)와 에틸설페이트(ethyl sulfate, EtS)는 에탄올 섭취의 직접적인 지표물질로서 여러 생체 시료에서 법과학적으로 다양하게 연구되고 있다. 부검 변사자에게서 검출된 에탄올이 사망 전 음주에 의한 것인지 사후 부패에 의해 생성된 에탄올인지 판단하기 위해서는 에탄올 대사체를 분석할 필요가 있다. 일반적으로 혈액에서 에탄올과 함께 EtG, EtS를 검출하고 있지만 부패 상황에 따라 혈액을 확보하는 것이 어려우므로 조직 생체시료를 이용해 에탄올 대사체를 검출함으로써 이를 대체해야 한다. 본 연구에서는 조직 중에서 비장을 선택하여 LC-MS/MS를 이용해 EtG, EtS를 검출하였으며 시험법이 적합한 방법인지를 증명하기 위해 밸리데이션을 수행하여 법과학적 감정에 사용할 수 있는 분석법을 완성하고 실제 부검 사례에 적용하였다.

• Animal Bioscience
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• 제36권3호
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• pp.506-520
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• 2023

Objective: Japanese Brown (JBR) cattle, especially the Kochi (Tosa) pedigree (JBRT), is a local breed of moderately marbled beef. Despite the increasing demand, the interbreed differences in muscle metabolites from the highly marbled Japanese Black (JBL) beef remain poorly understood. We aimed to determine flavor-related metabolites and postmortem metabolisms characteristic to JBRT beef in comparison with JBL beef. Methods: Lean portions of the longissimus thoracis (loin) muscle from four JBRT cattle were collected at 0, 1, and 14 d postmortem. The muscle metabolomic profiles were analyzed using capillary electrophoresis time-of-flight mass spectrometry. The difference in post-mortem metabolisms and aged muscle metabolites were analyzed by statistical and bioinformatic analyses between JBRT (n = 12) and JBL cattle (n = 6). Results: A total of 240 metabolite annotations were obtained from the detected signals of the JBRT muscle samples. Principal component analysis separated the beef samples into three different aging point groups. According to metabolite set enrichment analysis, post-mortem metabolic changes were associated with the metabolism of pyrimidine, nicotinate and nicotinamide, purine, pyruvate, thiamine, amino sugar, and fatty acid; citric acid cycle; and pentose phosphate pathway as well as various amino acids and mitochondrial fatty acid metabolism. The aged JBRT beef showed higher ultimate pH and lower lactate content than aged JBL beef, suggesting the lower glycolytic activity in postmortem JBRT muscle. JBRT beef was distinguished from JBL beef by significantly different compounds, including choline, amino acids, uridine monophosphate, inosine 5'-monophosphate, fructose 1,6-diphosphate, and betaine, suggesting interbreed differences in the accumulation of nucleotide monophosphate, glutathione metabolism, and phospholipid metabolism. Conclusion: Glycolysis, purine metabolism, fatty acid catabolism, and protein degradation were the most common pathways in beef during postmortem aging. The differentially expressed metabolites and the relevant metabolisms in JBRT beef may contribute to the development of a characteristic flavor.

• Korean Journal of Radiology
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• 제24권3호
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• pp.247-258
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• 2023

Objective: To localize the neuroanatomical substrate of rapid eye movement sleep behavior disorder (RBD) and to investigate the neuroanatomical locational relationship between RBD and α-synucleinopathy neurodegenerative diseases. Materials and Methods: Using a systematic PubMed search, we identified 19 patients with lesions in different brain regions that caused RBD. First, lesion network mapping was applied to confirm whether the lesion locations causing RBD corresponded to a common brain network. Second, the literature-based RBD lesion network map was validated using neuroimaging findings and locations of brain pathologies at post-mortem in patients with idiopathic RBD (iRBD) who were identified by independent systematic literature search using PubMed. Finally, we assessed the locational relationship between the sites of pathological alterations at the preclinical stage in α-synucleinopathy neurodegenerative diseases and the brain network for RBD. Results: The lesion network mapping showed lesions causing RBD to be localized to a common brain network defined by connectivity to the pons (including the locus coeruleus, dorsal raphe nucleus, central superior nucleus, and ventrolateral periaqueductal gray), regardless of the lesion location. The positive regions in the pons were replicated by the neuroimaging findings in an independent group of patients with iRBD and it coincided with the reported pathological alterations at post-mortem in patients with iRBD. Furthermore, all brain pathological sites at preclinical stages (Braak stages 1-2) in Parkinson's disease (PD) and at brainstem Lewy body disease in dementia with Lewy bodies (DLB) were involved in the brain network identified for RBD. Conclusion: The brain network defined by connectivity to positive pons regions might be the regulatory network loop inducing RBD in humans. In addition, our results suggested that the underlying cause of high phenoconversion rate from iRBD to neurodegenerative α-synucleinopathy might be pathological changes in the preclinical stage of α-synucleinopathy located at the regulatory network loop of RBD.

• 사상체질의학회지
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• 제18권2호
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• pp.68-82
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• 2006

1. Objectives and Methods The purpose of this study was to objectify the diagnosis of Sasang constitution. It was analyzed the adult men and women's [i] sound into 23 factors with PSSC-2004. The study was conducted by subjects inputting 2.5-3 sec of [i] of 586 adult men and women's voices to PSSC-2004. The statistical analysis are applied to three groups : total group, male group, female group. The group of total 586 was composed with 155 Soyangin, 230 Taeumin and 201 Soeumin. The male group was composed with 61 Soyangin, 127 Taeumin and 87 Soeumin. The female group was composed with 94 Soyangin, 103 Taeumin and 114 Soeumin. 2. Results (1) In total group, the Soyangin's code3 was significantly low compared with the others(P=0.011). In total group, the Taeumin's code2 and the Soyangin's code1 were significantly high compared with the others(p=0.007)(P=0.030). (2) In total group, the Soyangin's peak, 50 up in peak and under 3 in peak were significantly low compared with the others(P=0.003) (P=0.005)(P=0.023). (3) In total group, the Taeumin's rank7, rank8, rank9 and rank10 were significantly high compared with the others (P=0.013)(P=0.015) (P=0.016)(P=0.003). (4) In male group, the Soeumin's code3 was significantly high compared with the others(P=0.002). (5) In male group, the Soeumin's peak sum was significantly high compared with the others(P=0.009). It was significant for distinction between Soeumin and Soyangin at the result of post mortem. In male group, the Soeumin's 50 up in peak, 50 down in peak were significantly high compared with the others(P=0.049)(p=0.037). In male group, the Soeumin's under 3 in peak was significantly high compared with the others(P=0.016). It was significant for distinction between Soeumin and Soyangin at the result of post mortem. (6) In male group, the Soeumin's rank 2, rank 3 and rank 4 were significantly low compared with the others(P=0.011) (0.011)(0.024). (7) In female group, the Taeumin's code2 was significantly high compared with the others(P=0.023). In female group, the Soyangin's code1 was significantly low compared with the others (P=0.046). In female group, Soyangin's code-1 was significantly high compared with the others(P=0.024). It was significant for distinction between Taeumin and Soyangin at the result of post mortem. (8) In female group, the Taeumin's peak sum was significantly high compared with the others(P=0.024). It was significant for distinction between Taeumin and Soyangin at the result of post mortem. In female group, the Taeumin's 50 up in peak was significantly high compared with the others(P=0.012). (9) In female group, the Taeumin's rank 7, rank 8, rank 9 and rank 10 were significantly high compared with the others (P=0.009) (P=0.013)(P=0.016)(P=0.023). 3. Conclusion From above result, there is the possibility of efficiency standardguide for constitutional diagnosis by analyzation of the voices.

• 생명과학회지
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• 제14권4호
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• pp.537-540
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• 2004

닭 맹장으로의 뇨의 역류량을 측정하기 위해서 Caecostomy (맹장으로 튜브를 삽입하는 수술)기술이 개발되었다. 시술 이틀 뒤부터 맹장에 튜브가 장착된 닭은 20m1의 따뜻한 생리적 식염수를 이용하여 격일간격으로 10일 동안 맹장에 장착된 튜브를 환류시켰다. 시술후 닭은 일시적으로 식욕과 활기가 감퇴되었지만, 몇일내에 정상으로 회복되었다. 수술로 인해 생긴 상처는 시술 10일내에 아물었다. 맹장에 장착된 튜브와 총배설강에 외과적으로 시술된 프라스틱 채집병을 이용하여서 배설물이 매일 모아졌다. 사후검사에서 맹장에 삽입되었던 고무튜브주위를 둘러싸고 있는 완벽한 맹장이 확인되었다.

• Journal of Gastric Cancer
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• 제14권2호
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• pp.142-146
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• 2014

Pulmonary tumor thrombotic microangiopathy (PTTM) causing fatal pulmonary hypertension is a rare presentation of malignancy. In general, patients with PTTM rapidly succumb to death due to severe hypoxia. To date, very few cases of PTTM have been reported in the literature; and most of these cases were from gastric cancer and were diagnosed on post mortem autopsy, as it is extremely challenging to make an ante mortem diagnosis. We here report on a case of undiagnosed diffuse gastric cancer, presenting as worsening hypoxia. The clinical, radiographic, and echocardiographic features, and laboratory and pathological results were consistent with PTTM from gastric cancer. The patient was started on anticoagulation therapy, corticosteroids, and high-flow oxygen. However, her hypoxia worsened to the extent that she required ventilator support, and she died soon after intubation due to cardiac arrest. Since diffuse gastric cancer is associated with hereditary diffuse gastric cancer syndrome, cadherin 1 gene mutation analysis was performed to estimate the risk to her daughters. The test came back negative.