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Korean Journal for Food Science of Animal Resources

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https://www.readbyqxmd.com/read/30206442/rapid-detection-of-escherichia-coli-in-fresh-foods-using-a-combination-of-enrichment-and-pcr-analysis
#1
Yukyung Choi, Sujung Lee, Heeyoung Lee, Soomin Lee, Sejeong Kim, Jeeyeon Lee, Jimyeong Ha, Hyemin Oh, Yewon Lee, Yujin Kim, Yohan Yoon
The objective of this study was to determine the minimum enrichment time for different types of food matrix (pork, beef, and fresh-cut lettuce) in an effort to improve Escherichia coli detection efficiency. Fresh pork (20 g), beef (20 g), and fresh-cut lettuce (20 g) were inoculated at 1, 2, and 3 Log CFU/g of Escherichia coli . Samples were enriched in filter bags for 3 or 5 h at 44.5°C, depending on sample type. E. coli cell counts in the samples were enriched in E. coli (EC) broth at 3 or 5 h. One milliliter of the enriched culture medium was used for DNA extraction, and PCR assays were performed using primers specific for uidA gene...
September 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30206441/determination-of-water-holding-capacity-of-porcine-musculature-based-on-released-water-method-using-optimal-load
#2
Seon-Tea Joo
The purpose of this study was to evaluate the suitability of the released water (RW) method for measuring water-holding capacity (WHC) by pressure and filter-paper absorption within two thin plastic films. One hundred fifty pork loins with considerable variations in WHC (three pork qualities: PSE, pale, soft, and exudative; RFN, reddish-pink, firm, and nonexudative; and DFD, dark, firm, and dry; 50 pork loins in each pork quality group) were used to measure drip loss (DL)% and RW % after applying different loads (1...
September 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30206440/construction-of-a-bioluminescent-labelling-plasmid-vector-for-bifidobacteria
#3
Gi-Seong Moon, Arjan Narbad
Bifidobacterium is recognized as one of the most beneficial microorganisms in our gut. Many researches on bifidobacteria have been done to understand their roles in the gut. The objective of the present study was to develop a bioluminescent labelling plasmid vector for bifidobacteria to facilitate their visualization in vitro , in situ , and in vivo . A plasmid replicon (2.0 kb) of plasmid pFI2576 previously identified from B. longum FI10564 was amplified by PCR and cloned into pUC19 plasmid vector (2.68 kb)...
September 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30206439/development-of-a-rapid-method-for-the-screening-of-conjugated-linoleic-acid-cla-producing-strains-of-bifidobacterium-breve
#4
Sun-Hae Choi, Kyoung-Min Lee, Kwan-Hu Kim, Geun-Bae Kim
This study was performed to isolate some strains of Bifidobacterium breve from fecal materials of neonates and to screen them for the biotransformation activity of converting linoleic acid into conjugated linoleic acid (CLA). Fecal samples were collected from twenty healthy neonates between 14 and 100 days old, and four hundred colonies were randomly selected from a Bifidobacterium selective transoligosaccharide medium. A duplex polymerase chain reaction technique was developed for the rapid and accurate molecular characterization of the B...
September 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30206438/identification-of-association-between-supply-of-pork-and-production-of-meat-products-in-korea-by-canonical-correlation-analysis
#5
Tae Wan Kim, Chul Wook Kim, Chi Won Noh, Sam Woong Kim, Il-Suk Kim
To identify correlation between fresh meat and processed meat products, we performed canonical correlation analysis (CCA) to predict the relationship between pork supply and meat product production in Korea. Results of CCA showed a canonical correlation of 0.8576 in the first canonical pair (p<0.01). The production of meat products showed the highest correlation with pork import but the lowest correlation with the production of domestic pork. Although Korean consumer preferred meat products produced by fresh domestic pork, inexpensively imported pork with high share in meat products was supplied in the market...
September 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30206437/comparison-of-allergic-parameters-between-whey-protein-concentrate-and-its-hydrolysate-in-rat-basophilic-leukemia-rbl-2h3-cells
#6
Hana Kim, Sung-Il Ahn, Jin-Woo Jhoo, Gur-Yoo Kim
This study was conducted to compare the anti-allergic effects of a whey protein concentrate (WPC) and WPC hydrolysate. WPC hydrolysate was prepared using enzymatic digestion for 8 h with trypsin and α-chymotrypsin, after which it was freeze-dried. The allergic parameters assessed in rat basophilic leukemia (RBL)-2H3 cells were degranulation and release of β-hexosaminidase, release of tumor necrosis factor (TNF)-α, and changes in the expression of IL-1β, IL-4, and IL-10 by real time polymerase chain reaction (PCR)...
September 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30206436/quality-characteristics-of-low-salt-chicken-sausage-supplemented-with-a-winter-mushroom-powder
#7
Kyung Jo, Juri Lee, Samooel Jung
Chicken meat is a low-fat and high-protein food and consumption of chicken meat has been increasing globally. Various food ingredients are widely added for their specific purpose to processed chicken meat. Nonetheless, concerns about the association between high sodium intake and various diseases as well as negative perceptions of artificial additives are increasing. Therefore, in meat products, it is necessary to reduce the amount of salt and to replace artificial additives with natural ingredients. Our aim was to investigate the quality characteristics of low-salt chicken sausages manufactured with the addition of a winter mushroom powder...
September 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30206435/prevalence-of-clostridium-difficile-isolated-from-beef-and-chicken-meat-products-in-turkey
#8
Şeyma Şeniz Ersöz, Serap Coşansu
The concern about the possibility of food can be a vehicle for the transmission of Clostridium difficile to humans has been raised recently due to the similarities among the strains isolated from patients, foods and food animals. In this study, therefore, the prevalence of C. difficile was investigated in beef and chicken meat products collected from 57 different butcher shops, markets and fast food restaurants in Sakarya province of Turkey. Two out of 101 samples (1.98%) was positive for C. difficile indicating a very low prevalence...
September 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30206434/distribution-of-microorganisms-in-cheongyang-red-pepper-sausage-and-effect-of-central-temperature-on-quality-characteristics-of-sausage
#9
Yun-Sang Choi, Su-Kyung Ku, Tae-Kyung Kim, Jong-Dae Park, Young-Chan Kim, Hee-Ju Kim, Young-Boong Kim
The objective of this study was to provide preliminary data for food industry by investigating the distribution of microorganisms in raw materials and sausage examining the effect of heating temperature on sausage quality. Total microbes in sausage ranged 2.21-3.11 Log CFU/g. Bacillus pumilus, B. licheniformis, Staphylococcus saprophyticus , and Enterococcus faecalis were detected on sausage. Total microbes in raw materials was 1.59-7.16 Log CFU/g. Different types of microorganisms were found depending on raw materials, with B...
September 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30206433/physicochemical-and-storage-characteristics-of-hanwoo-tteokgalbi-treated-with-onion-skin-powder-and-blackcurrant-powder
#10
Yoon-Kyung Chung, Jung-Seok Choi, Sung-Beom Yu, Yang-Il Choi
We evaluated the physicochemical and storage characteristics of Hanwoo Tteokgalbi treated with onion skin powder (OSP) and blackcurrant fruit powder (BFP). The experimental design included seven treatments: a control (ascorbic acid 0.1%), T1: OSP 0.3%, T2: OSP 0.6%, T3: BFP 0.3%, T4: BFP 0.6%, T5: OSP 0.15%+BFP 0.15%, and T6: OSP 0.3%+BFP 0.3%. The OSP was higher in both polyphenol and flavonoid contents compared to BFP (p<0.05). The moisture and ash contents of all Tteokgalbi samples with a large amount of added natural antioxidant powder (0...
September 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30206432/direct-detection-of-escherichia-coli-staphylococcus-aureus-and-salmonella-spp-in-animal-derived-foods-using-a-magnetic-bead-based-immunoassay
#11
Jong-Hui Kim, Jae Gyu Yoo, Jun-Sang Ham, Mi-Hwa Oh
In this study, an immuno-magnetic bead (IMB)-based assay was developed to simultaneously detect Escherichia coli, Staphylococcus aureus , and Salmonella spp. and was tested in four animal-derived foods: beef, ham, egg, and ricotta cheese. The IMB-based assay exhibited good specificity by binding to five E. coli serotypes [capture efficiency (CE) average (avg.) 90.4%], five S. aureus strains (CE avg. 91.4%), and five Salmonella serotypes (CE avg. 95.4%) but not binding to non-target bacteria (CE<10%). Furthermore, the assay detected all three pathogens with a detection limit of 10 CFU/g without the need for enrichment or additional platforms...
September 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30206431/effects-of-replacing-pork-with-tuna-levels-on-the-quality-characteristics-of-frankfurters
#12
Kwang-Il Ahn, Jae-Yun Shim, Tae-Kyung Kim, Ji-Hun Choi, Hyun-Wook Kim, Dong-Heon Song, Young-Boong Kim, Ki-Hong Jeon, Yun-Sang Choi
The aim of this study was to evaluate the effects of pork and tuna levels on the quality characteristics of frankfurters and to establish a suitable percentage of added tuna. The levels of pork meat (PM) and yellow-fin tuna (YFT) in the test frankfurters were as follows: 100% PM (control), 90% PM+10% YFT (T1), 80% PM+20% YFT (T2), 70% PM+30% YFT (T3), 60% PM+40% YFT (T4), and 50% PM+50% YFT (T5). The pH of the frankfurter batters significantly decreased with increasing tuna levels, because the pH of the tuna is lower than that of the pork...
September 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30206430/effects-of-a-novel-p-a41p-mutation-in-the-swine-myogenic-factor-5-myf5-gene-on-protein-stabilizing-muscle-fiber-characteristics-and-meat-quality
#13
Youn-Chul Ryu, Eun-A Lee, Han-Ha Chai, Jong-Eun Park, Jun-Mo Kim
Myogenic factor 5 (MYF5) plays an important role in regulating skeletal muscle fiber characteristics, consequently affecting meat production and quality. We identified a novel p.A41P mutation in exon1 of the porcine MYF5 gene by direct sequencing. The mutation was predicted to be destabilizing in protein structure based on the resultant amino acid substitution. We estimated the significant substitution effect of p.A41P on the energy stabilization of Myf5 protein structure. Then, we demonstrated that the mutation in Yorkshire population significantly affected muscle fiber type I composition (p<0...
September 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30206429/identification-of-a-bromodomain-containing-protein-2-brd2-gene-polymorphic-variant-and-its-effects-on-pork-quality-traits-in-berkshire-pigs
#14
Dong Ju Lee, Jung Hye Hwang, Jeongim Ha, Go Eun Yu, Seulgi Kwon, Da Hye Park, Deok Gyeong Kang, Tae Wan Kim, Hwa Chun Park, Sang Mi An, Chul Wook Kim
Bromodomain-containing protein 2 (BRD2) is a nuclear serine/threonine kinase involved in transcriptional regulation. We investigated the expression and association of the BRD2 gene as a candidate gene for meat quality traits in Berkshire pigs. BRD2 mRNA was expressed at relatively high levels in muscle tissue. Statistical analysis revealed that the c.1709G>C polymorphism of the BRD2 gene was significantly associated with carcass weight, meat color (a*, redness), protein content, cooking loss, water-holding capacity, carcass temperatures 4, 12 and 24 h postmortem, and the 24 h postmortem pH in 384 Berkshire pigs...
September 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30206428/development-of-commercially-viable-method-of-conjugated-linoleic-acid-synthesis-using-linoleic-acid-fraction-obtained-from-pork-by-products
#15
Sung Yeoul Yoon, Da Young Lee, On You Kim, Seung Yun Lee, Sun Jin Hur
The purpose of this study was to develop a commercially viable method for synthesis of conjugated linoleic acid (CLA) using the linoleic acid fraction obtained from six pork by-products (liver, lung, heart, stomach, small intestine, and large intestine). The workflow of CLA synthesis from each by-product was as follows: washing→crude fat extraction→fractionation into saturated and unsaturated fatty acids→repeat unsaturated fatty acid fractionation→CLA synthesis. Cis -9, trans -11, and trans -10, cis -12 CLA was synthesized from pork by-products...
September 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30206427/effect-of-high-pressure-processing-on-the-quality-characteristics-and-shelf-life-stability-of-hanwoo-beef-marinated-with-various-sauces
#16
Yong An Kim, Hoa Van Ba, Dashmaa Dashdorj, Inho Hwang
The effects of high-pressure processing (HPP) treatment on the quality characteristics of low graded Hanwoo beef marinated with five different sauces (soy, fish, fish-soy, soy-fish and fish-soy-meat sauces) obtained from Asian countries were studied. The Hanwoo beef striploins were marinated with the aforementioned sauces (at ratio: 3:1 w/w) for 3 days at 4℃ before they were treated with HPP at 550 MPa for 5 min at 10℃. All the sauces used were equalized to a same salt level of 12.5%, and the samples marinated with a 12...
September 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30206426/determination-of-shelf-life-model-of-pork-cutlet-and-pork-lard-during-accelerated-storage-conditions
#17
Jung-Min Park, Su-Han Lee, Jong-Ho Koh, Jin-Man Kim
This study was carried out to establish shelf life for pork cutlet of ground meat and pork lard by using various quality indicators and to understand how quality changes in these products are accelerated by temperature. The samples were selected and purchased from markets in Korea, and the chosen quality indicators were total aerobic counts and coliform group in microbiological analyses, thiobarbituric acid reactive substances assay, volatile basic nitrogen, pH, acid value, and peroxide value in physical chemical analyses, and sensory evaluation...
September 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30206425/australian-lamb-meat-the-response-to-societal-and-ethnic-influences
#18
REVIEW
David Laurence Hopkins, Stephanie Marie Fowler
Lamb has long been considered a traditional meal within Australia; however as consumer preferences have changed since the 1950's, consumption of lamb has decreased from the 1980's. This is the result of changing societal roles, particularly for females, decreasing household sizes and increasing awareness of the impact of food choices on human health. Since the 1980's improvement of farm practices and increases in genetic gains has addressed part of this decline by increasing the amount of lean meat and decreasing fat in lamb retail cuts...
September 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30018506/optimization-of-processing-conditions-of-chinese-smoke-cured-bacon-larou-with-a-new-natural-coating-solution-during-storage-period
#19
Na Liu, Qiujin Zhu, Xuefeng Zeng, Bowen Yang, Meilian Liang, Li Deng, Laping He, Cai Liang, Ruping Zhang, Juan Zhou
The study aims to determine the optimum sterilization rate and water activity of Chinese traditional smoke-cured bacon product (Larou) in the preservation with natural coating solution. With the response surface methodology (RSM), we analyzed 3 factors of processing conditions (the concentration of lysozyme, concentration of sodium alginate, and concentration of chitosan) and 2 response factors (sterilization rate and water activity). Sterilization rate and water activity of Larou were largely affected by the concentration of lysozyme, concentration of sodium alginate, and concentration of chitosan...
July 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30018505/investigating-meat-quality-of-broiler-chickens-fed-on-heat-processed-diets-containing-corn-distillers-dried-grains-with-solubles
#20
YoungHo Shim, JinSoo Kim, Abdolreza Hosseindoust, YoHan Choi, MinJu Kim, SeungMin Oh, HyungBin Ham, Alip Kumar, KwangYeol Kim, Aera Jang, ByungJo Chae
The present study investigated the effects of feed form and distiller's dried grain with solubles (DDGS) on meat quality and fatty acids profile of broiler chickens. A total of 720 broilers (Ross 308; average BW [body weight] 541±5.7 g) were randomly allotted to six treatments. Birds were fed three different feed forms (mash; SP, simple pellet; EP, expanded pellet) and DDGS (0 or 200 g kg-1 ) in a 3×2 factorial arrangement. The addition of DDGS and EP to the diet resulted in increased shear force of breast meat...
July 2018: Korean Journal for Food Science of Animal Resources
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