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Cheorun Jo,Jun Ho Son,Jae Hyun Kim,Kyoung Whan Cho,Myung Woo Byun 한국식품영양과학회 2001 Preventive Nutrition and Food Science Vol.6 No.4
The packaging effect on physicochemical changes in irradiated sausage stored at -20℃ was studied. Emulsion-type cooked pork sausage was made with (156 ppm) or without NaNO₂ (0 ppm),, packaged in three different conditions such as aerobic, vacuum, CO₂ (100%). The samples irradiated at 0, 5, 10 kGy absorbed dose,, the total number of microorganisms, lipid oxidation, color, texture were analyzed during frozen storage at -20℃. Irradiation of the sausage at 10 kGy completely controlled microbial growth during storage. An NaNO₂ addition to the sausage significantly reduced lipid oxidation,, the TBARS value of the sausage with aerobic packaging was higher than that with the vacuum, CO₂ packaging. The NaNO₂ addition increased Hunter color a-value dramatically, but no packaging effect was found (p>0.05). Irradiation influenced shear values resulting in lower shear values in 10 kGy-irradiated sausages with aerobic packaging,, CO₂ packaged sausage showed comparatively lower shear values than other packaging methods. From the results, vacuum or CO₂ (100%) packaging were better than aerobic packaging for frozen stored pork sausage, especially for microbial quality, lipid oxidation.
Han Jeong, Gyeong,Cho, Jae-Hyeon,Jo, Cheorun,Lee, Sungbeom,Sik Lee, Seung,Bai, Hyoung-Woo,Chung, Byung Yeoup,Hoon Kim, Tae Elsevier 2018 Food chemistry Vol.258 No.-
<P><B>Abstract</B></P> <P>Radiation is a promising technique for improving the safety and shelf-life of processed foods. In the present investigation, the degradation mechanism and bioactivity improvement of rosmarinic acid (RA) were studied in response to various gamma irradiation doses (10, 20, and 50 kGy). RA exposed to gamma irradiation at 50 kGy was completely degraded and showed an increased inhibitory effect against 3 T3-L1 preadipocyte compare to the parent compound. Structures of the newly generated compounds <B>2</B>–<B>4</B> from irradiated RA at 50 kGy were elucidated based on spectroscopic methods, including <SUP>1</SUP>H nuclear magnetic resonance (NMR) and mass spectrometry (MS). Interestingly, compounds <B>2</B> and <B>5</B> exhibited significantly enhanced anti-adipogenic properties in 3 T3-L1 cells compared to the original compound. These results provide evidence that structural changes in RA induced by gamma irradiation might enhance biological efficacy.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Degradation of rosmarinic acid was accelerated in methanol solution induced by gamma ray. </LI> <LI> The structures of new degraded compounds from rosmarinic acid were elucidated by extensive spectroscopic interpretation. </LI> <LI> Newly generated degraded products by gamma ray exposure can contribute to the enhancement of anti-adipogenic properties. </LI> <LI> A plausible degradation mechanism of rosmarinic acid by gamma irradiation was tentatively proposed. </LI> </UL> </P>
Comparison of the Quality of the Chicken Breasts from Organically and Conventionally Reared Chickens
김동훈,임동균,Soo-Hyun Cho,Jin-Hyoung Kim,Pil-Nam Seong,Jong-Moon Lee,Cheorun Jo 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.4
In this study, the quality of chicken breasts from organically reared chickens was compared with that of chicken breasts from conventionally reared chickens. Broilers were raised in an indoor pen with conventional and organic production system, respectively. The diet formulation for the organically reared chickens and the production density were in accordance with the guidelines for organic chicken products. Twenty birds from each group were slaughtered and their breasts were obtained for analysis. The organic chicken breasts had a higher cooking loss, and waterholding capacity, and a lower shear force (p<0.05) compared to the conventional chicken breasts. The organic chicken breasts also showed higher a* and b* values and myoglobin contents compared with the conventional chicken breasts (p<0.05). In the fatty-acid analysis, the organic chicken breasts resulted in higher polyunsaturated fatty acid (PUFA) and unsaturated fatty acid contents, and a higher PUFA-saturated fatty acid ratio. In this study, the quality of chicken breasts from organically reared chickens was compared with that of chicken breasts from conventionally reared chickens. Broilers were raised in an indoor pen with conventional and organic production system, respectively. The diet formulation for the organically reared chickens and the production density were in accordance with the guidelines for organic chicken products. Twenty birds from each group were slaughtered and their breasts were obtained for analysis. The organic chicken breasts had a higher cooking loss, and waterholding capacity, and a lower shear force (p<0.05) compared to the conventional chicken breasts. The organic chicken breasts also showed higher a* and b* values and myoglobin contents compared with the conventional chicken breasts (p<0.05). In the fatty-acid analysis, the organic chicken breasts resulted in higher polyunsaturated fatty acid (PUFA) and unsaturated fatty acid contents, and a higher PUFA-saturated fatty acid ratio.
Technical requirements for cultured meat production: a review
( Sivasubramanian Ramani ),( Deunsol Ko ),( Bosung Kim ),( Changjun Cho ),( Woosang Kim ),( Cheorun Jo ),( Chang-Kyu Lee ),( Jungsun Kang ),( Sunjin Hur ),( Sungkwon Park ) 한국축산학회 2021 한국축산학회지 Vol.63 No.4
Environment, food, and disease have a selective force on the present and future as well as our genome. Adaptation of livestock and the environmental nexus, including forest encroachment for anthropological needs, has been proven to cause emerging infectious diseases. Further, these demand changes in meat production and market systems. Meat is a reliable source of protein, with a majority of the world population consumes meat. To meet the increasing demands of meat production as well as address issues, such as current environmental pollution, animal welfare, and outbreaks, cellular agriculture has emerged as one of the next industrial revolutions. Lab grown meat or cell cultured meat is a promising way to pursue this; however, it still needs to resemble traditional meat and be assured safety for human consumption. Further, to mimic the palatability of traditional meat, the process of cultured meat production starts from skeletal muscle progenitor cells isolated from animals that proliferate and differentiate into skeletal muscle using cell culture techniques. Due to several lacunae in the current approaches, production of muscle replicas is not possible yet. Our review shows that constant research in this field will resolve the existing constraints and enable successful cultured meat production in the near future. Therefore, production of cultured meat is a better solution that looks after environmental issues, spread of outbreaks, antibiotic resistance through the zoonotic spread, food and economic crises.