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Korean Journal for Food Science of Animal Resources

Gye-Woong Kim, Hack-Youn Kim
This study was conducted to investigate the dressing percentage and physicochemical characteristics, such as fatty acid composition, water holding capacity (WHC), shear force, meat color, cooking loss, and sensory evaluation, of experimental pork obtained from a total of 12 standard pigs and sows. The water content of tenderloin (73.38%) was the highest in standard pork (p<0.05). A statistically significant difference in crude protein content was shown between standard pork and sow pork (p<0.05). There were significant differences between standard pork and sow pork in shear forces of loin and tenderloin (p<0...
October 2018: Korean Journal for Food Science of Animal Resources
Santosh Lohumi, Collins Wakholi, Jong Ho Baek, Byeoung Do Kim, Se Joo Kang, Hak Sung Kim, Yeong Kwon Yun, Wang Yeol Lee, Sung Ho Yoon, Byoung-Kwan Cho
In this paper, we report the development of a nondestructive prediction model for lean meat percentage (LMP) in Korean pig carcasses and in the major cuts using a machine vision technique. A popular vision system in the meat industry, the VCS2000 was installed in a modern Korean slaughterhouse, and the images of half carcasses were captured using three cameras from 175 selected pork carcasses (86 castrated males and 89 females). The imaged carcasses were divided into calibration (n=135) and validation (n=39) sets and a multilinear regression (MLR) analysis was utilized to develop the prediction equation from the calibration set...
October 2018: Korean Journal for Food Science of Animal Resources
Ji-Han Kim, Ha-Jung Lee, Dong-Min Shin, Tae-Kyung Kim, Young-Boong Kim, Yun-Sang Choi
The aim of this study was to investigate the effects of dry-aging (DA) and the cooking process on the myofibril protein functionalities and in vitro digestibility of proteins in beef loin. Six sirloins from beef were dry-aged for 28 d, and the control group (n=6) was analyzed 2 d postmortem for this study. Dimensional changes (reduction of thickness and surface shrinkage) after cooking were significantly greater in the control group than the DA group, whereas the shear force of the DA group was significantly lower than that of the control...
October 2018: Korean Journal for Food Science of Animal Resources
Young-Hwa Hwang, Allah Bakhsh, Ishamri Ismail, Jung-Gyu Lee, Seon-Tea Joo
The aim of this study was to determine meat quality characteristics and fatty acid composition of Korean native black goats (KNBG) finished on intensive feeding of alfalfa (ALF) and conventional feeding of commercial concentrate pellets (CCP) with low-energy common grasses. Ten KNBG (12 months old) were divided into two groups and subjected to either ALF or CCP treatments. The goats were slaughtered after 6 months of feeding with experimental diets to investigate meat quality characteristics and fatty acid compositions of longissimus lumborum muscle...
October 2018: Korean Journal for Food Science of Animal Resources
Ji-Ae Park, Sea-Hwan Sohn
The eggshell, which is a complex and highly ordered structure, is very important factor for food safety and egg marketing. This study investigated the changes in eggshell structure and shell components in relationship to hen age. For this study, we examined the histological change of the endometrium of the 30-, 60-, and 72-wk-old commercial layers, and analyzed the ultrastructure and ionic composition of their eggshells. The results showed that histological deformation, fibrosis, atrophy and elimination of micro-villi in the uterus endometrium were found through microscopic observation that was associated with increasing hen age...
October 2018: Korean Journal for Food Science of Animal Resources
Hilal Seval Abanoz, Buket Kunduhoglu
In this study, the antimicrobial activity of a bacteriocin produced by Enterococcus faecalis KT11, isolated from traditional Kargı Tulum cheese, was determined, and bacteriocin KT11 was partially characterized. The results showed that bacteriocin KT11 was antagonistically effective against various Gram-positive and Gram-negative test bacteria, including vancomycin- and/or methicillin-resistant bacteria. The activity of bacteriocin KT11 was completely abolished after treatment with proteolytic enzymes (proteinase K, α-chymotrypsin, protease and trypsin), which demonstrates the proteinaceous nature of this bacteriocin...
October 2018: Korean Journal for Food Science of Animal Resources
Hyo-Ju Lee, Seung-Hak Cho, Dasom Shin, Hui-Seung Kang
The aim of study was to investigate the correlation between the level of 17 antibiotic residues and 6 antibiotic resistances of Escherichia coli isolates in chicken meats. A total of 58 chicken meats were collected from retail grocery stores in five provinces in Korea. The total detection rate of antibiotic residues was 45% (26 out of 58). Ten out of 17 antibiotics were detected in chicken meats. None of the antibiotics exceeded the maximum residue level (MRLs) in chicken established by the Ministry of Food and Drug Safety (MFDS)...
October 2018: Korean Journal for Food Science of Animal Resources
Jaewoon Jeong, Jung-Whan Chon, Hyunsook Kim, Kwang-Young Song, Kun-Ho Seo
Salmonellosis caused by chicken consumption has been a critical issue in food safety worldwide, including in Korea. The probability of illness from consumption of chicken was simulated in study, based on the recipe of Dakgalbi, a commonly eaten chicken dish in Korea. Additionally, the processing stage at slaughterhouses to decrease Salmonella concentration in broilers was modeled to explore its effect on the likelihood of illness. A Monte Carlo simulation model was created using @RISK. Prevalence of Salmonella in chickens at the retail stage was found to be predominantly important in determining the probability of illness...
October 2018: Korean Journal for Food Science of Animal Resources
Ashrafuzzaman Zahid, Jin-Kyu Seo, Jun-Young Park, Jin-Yeon Jeong, Sang-Keun Jin, Tae-Seon Park, Han-Sul Yang
This study aimed to investigate the use of golden thread extract (GTE), clove extract (CE), and commercially available nitrite for retarding lipid and protein oxidation and for maintaining color stability and sensory attributes in beef patties stored at 4℃. GTE, CE, and nitrite treatment samples were found to be efficient in retarding lipid oxidation as all three treatments resulted in low thiobarbituric acid reactive substance (TBARS) content (p<0.05). By using GTE, CE, and nitrite into beef patties, protein oxidation was not developed...
October 2018: Korean Journal for Food Science of Animal Resources
Bumjin Park, Hae In Yong, Juhui Choe, Cheorun Jo
The crust that inevitably forms on dry-aged beef is usually trimmed and discarded before sale. The aim of this study was to explore methods for utilizing this crust in processed meat products. Four sirloins were dry-aged for 28 d at 4℃ (75% relative humidity). The crust obtained from the surface of the sirloins after completion of dry aging was lyophilized. Patties were prepared without added crust (control) or with 5% w/w crust, aerobically packaged, and stored at 4℃ for 7 d. Electronic nose analysis indicated that the volatile profile differed significantly between the patties with and without crust...
October 2018: Korean Journal for Food Science of Animal Resources
In-Chan Hwang, Ju Kyoung Oh, Sang Hoon Kim, Sejong Oh, Dae-Kyung Kang
Although bacteriocins with anti-listerial activity have been isolated from a wide variety of lactic acid bacteria, little is known about those from Leuconostoc lactis , a heterofermentative bacterium that produces diacetyl and exopolysaccharides in dairy foods. In this study, an anti-listerial bacteriocin was isolated from Leuc. lactis SD501 and characterized. It was particularly potent against Listeria monocytogenes and also inhibited Enterococcus faecalis . Anti-listerial activity reached a maximum during the early stationary phase and then decreased gradually...
October 2018: Korean Journal for Food Science of Animal Resources
Chan Won Seo, Shik Hong, Yong Kook Shin, Shin Ho Kang
Changes in the physicochemical properties of ready-to-feed liquid infant formula (LIF) stored at different temperatures (10, 20, 30, and 40°C) for 6 mon, focusing on 5-hydroxymethylfurfural (HMF) content, color, pH, fat globule size distribution, and rheological properties were determined. The HMF content increased with storage time, and LIF stored at 40°C had a higher HMF content than that of LIF stored at 10°C. The lightness (L*) decreased while redness (a*) and yellowness (b*) increased with increasing HMF content...
October 2018: Korean Journal for Food Science of Animal Resources
Min-Yu Song, Hoa Van-Ba, Won-Seo Park, Ja-Yeon Yoo, Han-Byul Kang, Jin-Hyoung Kim, Sun-Moon Kang, Bu-Min Kim, Mi-Hwa Oh, Jun-Sang Ham
The present study aimed at evaluating the utilization possibility of encapsulated probiotic Bifidobacterium longum for production of functional fermented sausages. The B. longum isolated from the feces samples of healthy Korean infants encapsulated with glycerol as a cryprotectant was used for fermented sausages production as a functional bacterial ingredient, and its effect was also compared with those inoculated with commercial starter culture (CSC). Results showed that most inoculated encapsulated B. longum (initial count, 5...
October 2018: Korean Journal for Food Science of Animal Resources
Tae-Kyung Kim, Ko-Eun Hwang, Young-Boong Kim, Ki-Hong Jeon, Kyoung-Hoan Leem, Yun-Sang Choi
We evaluated the effects of pre-cooking methods on the quality of reheated marinated pork loin. Frozen marinated pork loins cooked using various methods (boiling, grilling, pan frying, infrared cooking, and superheated steam cooking) were reheated in a microwave, and their pH, color, cooking loss, re-heating loss, total loss, thiobarbituric acid reactive substance (TBARS) value, sensory properties, and shear force were determined. Although all parameters varied with different cooking methods, lightness values and TBARS values showed the tendency to decrease and increase, respectively, after reheating...
October 2018: Korean Journal for Food Science of Animal Resources
Mi-Jung Choi, Tolibovich Abduzukhurov, Dong Hyeon Park, Eun Jeong Kim, Geun-Pyo Hong
This study investigated the effects of deep freezing and storage temperature (-50°C, -60°C, and -80°C) on the quality and freshness of lamb. To compare the qualities of deep frozen and stored lamb, fresh control and normal freezing conditions (-18°C) were adopted. As quality and freshness parameters, drip loss (thawing loss and cooking loss), water-holding capacity (WHC), texture profile analysis (TPA), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVBN) were evaluated during 5 months of storage...
October 2018: Korean Journal for Food Science of Animal Resources
Young-Hwa Hwang, Nahar Sabikun, Ishamri Ismail, Seon-Tea Joo
The physicochemical characteristics and oxidative stability of wet-aged and dry-aged pork cuts were investigated at different aging periods (1, 7, 14 and 21 d). Samples were assigned into four groups in terms of shoulder blade-wet aging (SW), shoulder blade-dry aging (SD), belly-wet aging (BW), and belly-dry aging (BD). SD showed significantly higher pH at 21 d of aging than the other samples. Wet-aged cuts had significantly higher released water (RW) %, lightness (L*) and shear force compared to the dry-aged meats...
October 2018: Korean Journal for Food Science of Animal Resources
Dicky Tri Utama, Jongbin Park, Dong Soo Kim, Eun Bae Kim, Sung Ki Lee
Changes in microbial community and physicochemical traits of chicken summer sausage made from spent layer thigh added with different level (0%, 0.1%, 0.3%, and 0.5% w/w) of ground chopi ( Zanthoxylum piperitum ) during manufacture were analyzed. The microbial community was profiled and analyzed by sequencing 16S rRNA gene using Illumina MiSeq. Samples were taken from raw sausage batter, after 15 h of fermentation, 8 h of cooking including cooling down, and 7 d of drying. The final pH of the sausage was reduced by the addition of ground chopi...
October 2018: Korean Journal for Food Science of Animal Resources
Sol-Hee Lee, Gye-Woong Kim, Juhui Choe, Hack-Youn Kim
Various amounts of buckwheat powder (0%, 1%, 2%, and 3%) were added to emulsion-type pork sausages. The effects of buckwheat powder on the physicochemical characteristics of the emulsion type sausages, including proximate composition, cooking yield, viscosity, pH, instrumental color, texture profile analysis (TPA), and sensory evaluation, were determined. Increased levels of added buckwheat powder led to higher moisture (p < 0.05), ash content (p<0.05 or >0.05), and cooking yield (p<0.05). However, the protein and fat contents of the sausage samples were lower (p<0...
October 2018: Korean Journal for Food Science of Animal Resources
Ji Yeol Yoon, Dongwook Kim, Eun-Bae Kim, Sung-Ki Lee, Mooha Lee, Aera Jang
We investigated the quality properties and bacteria diversity of pork salami containing homemade kimchi powder (KP). Pork salamis were manufactured with commercial starter culture (control), and 1% KP (KP1), 3% KP (KP3), and 5% KP (KP5). The salami was fermented and aged for 2 days and 56 days, respectively. The pH and AW values of salamis with KP were significantly lower than that of the control (p<0.05). The 2-thiobarbituric acid reactive substance values of all salamis with KP increased but were below 0...
October 2018: Korean Journal for Food Science of Animal Resources
Ashok Kumar Pathera, Charanjit Singh Riar, Sanjay Yadav, Pradeep Kumar Singh
Response surface methodology was used to study the effect of egg albumen (5-15 g), vegetable oil (5-15 g), and corn bran (5-15 g) on sensory and textural (firmness and toughness) quality of chicken nuggets cooked by the oven, steam, and microwave methods. The egg albumen and vegetable oil had a positive linear effect but corn bran had a negative linear effect at p<0.01 on sensory overall acceptability scores of nuggets. Firmness and toughness scores were increased significantly (p<0.01) with the increase in corn bran level in the formulation...
October 2018: Korean Journal for Food Science of Animal Resources
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