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Korean Journal for Food Science of Animal Resources

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https://www.readbyqxmd.com/read/27857547/retraction-note-to-effect-of-high-pressure-homogenization-on-the-physicochemical-properties-of-natural-plant-based-model-emulsion-applicable-for-dairy-products
#1
Sung Hee Park, Sang-Gi Min, Yeon-Ji Jo, Ji-Yeon Chun
[This retracts the article DOI: 10.5851/kosfa.2015.35.5.630.].
October 31, 2016: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/27857546/comparison-of-meat-quality-and-fatty-acid-composition-of-longissimus-muscles-from-purebred-pigs-and-three-way-crossbred-lyd-pigs
#2
Yeong-Seok Choi, Jin-Kyu Lee, Ji-Taek Jung, Young-Chul Jung, Jong-Hyun Jung, Myung-Ok Jung, Yang-Il Choi, Sang-Keun Jin, Jung-Seok Choi
This study was conducted to find pork quality to meet the needs of consumers. Thus, the meat quality and fatty acid composition of longissimus muscles from purebred pigs (Landrace, Yorkshire, and Duroc) and three-way crossbred LYD pigs were compared and evaluated. Chemical compositions of longissimus muscles were significant (p<0.05) different among pigs. Duroc contained significant (p<0.05) higher fat contents than other pigs, whereas significant (p<0.05) higher moisture contents were observed in Landrace, Yorkshire, and LYD pigs compared to those of Duroc pigs...
October 31, 2016: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/27857545/fatty-acid-profiles-of-ten-muscles-from-high-and-low-marbled-quality-grade-1-and-2-hanwoo-steers
#3
Young-Hwa Hwang, Seon-Tea Joo
The aim of this research was to evaluate: 1) the fatty acid profile of ten muscles from high marbled (HM, quality grade 1(++)) and low marbled (LM, quality grade 2) Hanwoo carcass, 2) the relationship between the fatty acid profile and sensory traits. There were significant (p<0.001) differences in fat content and fatty acid composition among the 10 muscles obtained from HM and LM Hanwoo steers. The proportions of SFA (saturated fatty acid), MUFA (monounsaturated fatty acid) and PUFA (polyunsaturated fatty acid) were significantly (p<0...
October 31, 2016: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/27857544/effects-of-red-bean-vigna-angularis-protein-isolates-on-rheological-properties-of-microbial-transglutaminase-mediated-pork-myofibrillar-protein-gels-as-affected-by-fractioning-and-preheat-treatment
#4
Ho Sik Jang, Hong Chul Lee, Koo Bok Chin
Fractioning and/or preheating treatment on the rheological properties of myofibrillar protein (MP) gels induced by microbial transglutaminase (MTG) has been reported that they may improve the functional properties. However, the optimum condition was varied depending on the experimental factors. This study was to evaluate the effect of red bean protein isolate (RBPI) on the rheological properties of MP gels mediated by MTG as affected by modifications (fractioning: 7S-globulin of RBPI and/or preheat treatment (pre-heating; 95℃/30 min): pre-heating RBPI or pre-heating/7S-globulin)...
October 31, 2016: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/27857543/isolation-and-characterization-of-pepsin-soluble-collagens-from-bones-skins-and-tendons-in-duck-feet
#5
Hyun-Wook Kim, In-Jun Yeo, Ko-Eun Hwang, Dong-Heon Song, Yong-Jae Kim, Youn-Kyung Ham, Tae-Jun Jeong, Yun-Sang Choi, Cheon-Jei Kim
The objectives of this study were conducted to characterize pepsin-soluble collagen (PSC) extracted from bones (PSC-B), skins (PSC-S), and tendons (PSC-T) of duck feet and to determine their thermal and structural properties, for better practical application of each part of duck feet as a novel source for collagen. PSC was extracted from each part of duck feet by using 0.5 M acetic acid containing 5% (w/w) pepsin. Electrophoretic patterns showed that the ratio between α1 and α2 chains, which are subunit polypeptides forming collagen triple helix, was approximately 1:1 in all PSCs of duck feet...
October 31, 2016: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/27857542/effect-of-thyme-and-rosemary-on-the-quality-characteristics-shelf-life-and-residual-nitrite-content-of-sausages-during-cold-storage
#6
Sang Keun Jin, Jung Seok Choi, Seung Jae Lee, Seung Yun Lee, Sun Jin Hur
The effects of thyme and rosemary on the quality characteristics of sausages during cold storage were investigated. Sausages were prepared with thyme and rosemary powder (1 and 2%) and stored for 6 weeks at 10℃. The pH was significantly decreased in sausages by addition of thyme and rosemary compared to that observed in the control before and after storage. At 4 weeks of storage, the residual nitrite content was decreased by thyme and rosemary compared to the control. Lightness (L*) and yellowness (b*) were increased during storage, whereas redness (a*) and whiteness (W) were decreased before and after storage by addition of thyme and rosemary...
October 31, 2016: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/27857541/effects-of-artificial-supercooling-followed-by-slow-freezing-on-the-microstructure-and-qualities-of-pork-loin
#7
Yiseul Kim, Geun-Pyo Hong
This study investigated the effects of artificial supercooling followed by still air freezing (SSF) on the qualities of pork loin. The qualities of pork frozen by SSF were compared with the fresh control (CT, stored at 4℃ for 24 h), slow freezing (SAF, still air freezing) and rapid freezing (EIF, ethanol immersion freezing) treatments. Compared with no supercooling phenomena of SAF and EIF, the extent of supercooling obtained by SSF treatment was 1.4℃. Despite that SSF was conducted with the same method with SAF, application of artificial supercooling accelerated the phase transition (traverse from -0...
October 31, 2016: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/27857540/meat-quality-and-physicochemical-trait-assessments-of-berkshire-and-commercial-3-way-crossbred-pigs
#8
Sivakumar Allur Subramaniyan, Da Rae Kang, Shah Ahmed Belal, Eun-So-Ri Cho, Jong-Hyun Jung, Young-Chul Jung, Yang-Il Choi, Kwan-Seob Shim
In this study, we compared qualities and physiochemical traits of meat from Berkshire (black color) pigs with those of meat from 3-way Landrace (white color) × Yorkshire (white color) × Duroc (red color) crossbred pigs (LYD). Meat quality characteristics, including pH, color, drip loss, cooking loss, and free amino acid, fatty acid, vitamin, and mineral contents of longissimus dorsi muscles, were compared. Meat from Berkshire pigs had deeper meat color (redness), higher pH, and lower drip loss and cooking loss than meat from LYD pigs...
October 31, 2016: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/27857539/inhibition-of-cronobacter-sakazakii-by-lactobacillus-acidophilus-n-v-er2-317-402
#9
Haykuhi Charchoghlyan, Heejun Kwon, Dong-Ju Hwang, Jong Suk Lee, Junsoo Lee, Myunghee Kim
Lactobacillus acidophilus n.v. Er2 317/402 strain Narine is known as a health beneficial functional probiotic culture and supplementary source of nutrition for newborns. In this study, in vitro antimicrobial activities of Narine-lyophilized (Narine-L), Narine-heat treated (Narine-HT), and Narine crude cell-free extract (Narine-CCFE) were evaluated against pathogen Cronobacter sakazakii (C. sakazakii) in agar as well as in a reconstituted powdered infant formula (RPIF) model. Inhibition zones of 30 mg Narine-L and Narine-HT were both 150 U, whereas inhibition zone of 30 mg Narine-CCFE was 200 U...
October 31, 2016: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/27857538/the-quality-characteristics-and-antioxidant-properties-of-sun-dried-venison-jerky-with-green-tea-powder-during-storage
#10
Ki Chang Nam, Hyun Cheul Kim, Jusu Cha, Dong Gyun Yim
This study was conducted to compare the physicochemical, microbiological and antioxidant activities of sun-dried venison amended with green tea powder (T1-3: 0, 0.5, and 1%) and Hanwoo beef jerky. Sliced beef and venison shank were marinated and sun-dried at 28-30℃ and 30-35% RH for 3.5 h. The venison jerky had a higher ash and protein content, and lower moisture and fat content than the control (p<0.05). T3 (venison+green tea powder 1%) showed a lower aw than all other samples during storage for 10 and 20 d (p<0...
October 31, 2016: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/27857537/changes-in-the-physico-chemical-and-microbial-quality-during-the-production-of-past%C3%A4-rma-cured-with-different-levels-of-sodium-nitrite
#11
Muhammet Irfan Aksu, Ebru Erdemir, Neslihan Çakıcı
Pastırma, a dry-cured meat product, is produced from the whole muscle and/or muscles obtained from certain parts of beef and water buffalo carcasses. The purpose of this study was to determine the effects of different levels of sodium nitrite on changes in the physicochemical and microbial quality during the production of pastırma. The changes in residual nitrite, salt, pH, moisture, thiobarbutiric acid reactive substances (TBARS), colour (L*, a*, b*), total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB), Micrococcus/Staphylococcus (M/S), mould-yeast (M-Y), and Enterobacteriaceae counts of pastırma with 0, 50, 100 and 150 ppm sodium nitrite were determined during the production...
October 31, 2016: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/27857536/monitoring-of-used-frying-oils-and-frying-times-for-frying-chicken-nuggets-using-peroxide-value-and-acid-value
#12
Jung-Min Park, Jin-Man Kim
This study was conducted to investigate the condition of frying oil used for frying chicken nuggets in a deep fryer. The acidification of the frying oils used, soybean oil (SB), canola oil (CA), palm oil (PA), and lard (LA), were determined as peroxide value, acid value, and fatty acid composition, after chicken nuggets were fried in them for 101 times. The acid value and peroxide value obtained were 5.14 mg KOH/g and 66.03 meq/kg in SB, 4.47 mg KOH/g and 71.04 meq/kg in CA, 2.66 mg KOH/g and 15.48 meq/kg in PA, and 5...
October 31, 2016: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/27857535/effect-of-gaeddongssuk-artemisia-annua-l-powder-on-quality-and-shelf-stability-of-emulsion-sausages-during-refrigerated-storage
#13
Hyoung-Joo Ham, Geun-Ho Kang, Yun-Sang Choi, Tae-Jun Jeong, Ko-Eun Hwang, Cheon-Jei Kim
The objective of this study was to evaluate effects of Gaeddongssuk powder (GP) on quality characteristics and shelf stability of emulsion sausages during storage. Proximate composition properties showed no significant differences in all treatment (p>0.05). Control showed the highest cooking loss while the treatment with GP showed decreased cooking loss depending on increasing GP content (p<0.05). Apparent viscosity of batter was increased as the amount of GP increased, whereas hardness of emulsion sausages was decreased with increasing GP level...
October 31, 2016: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/27857534/assessment-of-the-microbial-level-for-livestock-products-in-retail-meat-shops-implementing-haccp-system
#14
Jung-Hyun Kim, Dong-Gyun Yim
This study aimed to examine the microbial contamination levels in livestock products at retail stores. Beef, pork, and chicken samples from raw materials and final products were obtained between January and December 2015. All homogenized meat samples (25 g) were tested for the aerobic plate count (APC), coliform count (CC), and Escherichia coli count (E. coli). The highest APCs in meat samples, by month, at retail shops were obtained in September, followed by July, May, and October (p<0.001). However, APC was the highest in summer and the lowest in winter (p<0...
October 31, 2016: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/27857533/effects-of-morphological-characteristics-of-muscle-fibers-on-porcine-growth-performance-and-pork-quality
#15
Sang Hoon Lee, Jun-Mo Kim, Youn Chul Ryu, Kwang Suk Ko
The aim of this study was to investigate the effects of morphological characteristics of porcine muscle fibers on growth performance, muscle fiber characteristics, and pork quality taken from the longissimus dorsi muscle. A total of 239 crossbred pigs (164 castrated males and 75 females) were used in this study. Experimental pigs were categorized by the total number of muscle fiber (TNF: High and Low) and cross sectional area of muscle fiber (CSAF: Large, Middle, and Small). Their combinations were classified into six groups (High-Large, HL; High-Middle, HM; High-Small, HS; Low-Large, LL; Low-Middle, LM; Low-Small, LS)...
October 31, 2016: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/27857532/health-implications-of-beef-intramuscular-fat-consumption
#16
Declan J Troy, Brijesh K Tiwari, Seon-Tea Joo
Despite several issues in relation to human health, beef is still a most popular meat product among large section of society due to the presence of high quality protein and other nutrients. The current paper reviews numerous studies that provide nutritional profiles and health implications of high marbled beef consumption. In relation to lipid content of beef, intramuscular fat contains high level of PUFA and MUFA compared to other beef fat. Level and composition of intramuscular fat varies depending on breed and feeding regime...
October 31, 2016: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/27857531/application-of-probiotics-for-the-production-of-safe-and-high-quality-poultry-meat
#17
Yong Ha Park, Farizal Hamidon, Chandraprasad Rajangan, Kim Pong Soh, Chee Yuen Gan, Theam Soon Lim, Wan Nadiah Wan Abdullah, Min Tze Liong
Poultry industry has always been a dynamic and integral part of national economies in many countries. Economic losses incur especially in large-scale rearing facilities, often attributed to the deterioration of environmental conditions, poultry exposure to stressors and development of diseases. While antibiotics have been commonly used for prophylactic purposes and as growth stimulants, extensive documentation of antimicrobial resistance among pathogenic bacteria due to indiscriminate utilization of antibiotic in the industry has led to public and governmental outcries...
October 31, 2016: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/27621698/the-impact-of-proteolytic-pork-hydrolysate-on-microbial-flavor-and-free-amino-acids-compounds-of-yogurt
#18
Jinzhong Lin, Baozhen Hua, Zhiping Xu, Sha Li, Chengjie Ma
The aim of this study was to investigate the influence of proteolytic pork hydrolysate (PPH) on yoghurt production by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Fresh lean pork was cut into pieces and mixed with deionized water and dealt with protease, then the resulting PPH was added to milk to investigate the effects of PPH on yoghurt production. The fermentation time, the viable cell counts, the flavor, free amino acids compounds, and sensory evaluation of yoghurt were evaluated...
2016: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/27621697/status-antimicrobial-mechanism-and-regulation-of-natural-preservatives-in-livestock-food-systems
#19
Na-Kyoung Lee, Hyun-Dong Paik
This review discusses the status, antimicrobial mechanisms, application, and regulation of natural preservatives in livestock food systems. Conventional preservatives are synthetic chemical substances including nitrates/nitrites, sulfites, sodium benzoate, propyl gallate, and potassium sorbate. The use of artificial preservatives is being reconsidered because of concerns relating to headache, allergies, and cancer. As the demand for biopreservation in food systems has increased, new natural antimicrobial compounds of various origins are being developed, including plant-derived products (polyphenolics, essential oils, plant antimicrobial peptides (pAMPs)), animal-derived products (lysozymes, lactoperoxidase, lactoferrin, ovotransferrin, antimicrobial peptide (AMP), chitosan and others), and microbial metabolites (nisin, natamycin, pullulan, ε-polylysine, organic acid, and others)...
2016: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/27621696/the-quality-characteristics-of-salted-ground-pork-patties-containing-various-fat-levels-by-microwave-cooking
#20
Jong Youn Jeong, Seung Taek Lim, Cheon Jei Kim
This study was carried out to evaluate the effects of fat level on the microwave cooking properties of ground pork patties with NaCl (1.5%). Ground pork patties were processed from pork hams to achieve fat levels of 10%, 15%, 20%, and 25%, respectively. Each patty was cooked from a thawed state to 75℃ in a microwave oven at full power (700 W). After microwave cooking, protein content, moisture content, fat retention, and shear force values in patties decreased as fat level increased from 10 to 25%. As fat level increased, cooking time decreased but total cooking loss and drip loss were increased, whereas slight differences in diameter reduction and thickness of patties were observed...
2016: Korean Journal for Food Science of Animal Resources
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