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Cho, Soohyun,Kang, Sun Moon,Seong, Pilnam,Kang, Geunho,Choi, Sunho,Kwon, Engki,Moon, Sungsil,Kim, Donghun,Park, Beomyoung Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.5
The objective of this study was to investigate the physico-chemical and sensory properties of loin (m. longissimus dorsi) and top round (m. semimembranosus) beef from 3-, 6-, 9-, and 12 mon-old Holstein calves. For both loin and top round muscles, the moisture contents were decreased, whereas the protein and fat contents were increased, as the slaughtering age increased. In terms of meat color, for both muscle types, CIE $L^*$ values were decreased, whereas CIE $a^*$ values and myoglobin content increased as the slaughtering age increased. pH values were significantly higher in the 3 mon-old group than in the other groups. The Warner-Bratzler shear force (WBSF) values were lowest for loin muscles from the 12 mon-old group; however, there was no significant difference for top round muscle among the 4 age groups. Cooking loss for both loin and top round muscles were significantly higher for the 3 mon-old group than for the other groups. The water holding capacity (WHC) of both muscles were highest for the 12 mon-old groups (p<0.05). In fatty acid composition of the 12 mon-old groups, loin muscles had significantly higher levels of C14:0, C16:1n7, C18:1n9, and mono-unsaturated fatty acids (MUFA), and top round muscles had significantly higher levels of C16:1n7, C18:1n7, C18:1n9, MUFA, MUFA/SFA. Loin muscle from the 3- and 12 mon-old groups had significantly higher scores for tenderness and overall likeness. Top round muscle from the 9- and 12 mon-old groups had significantly higher scores for overall likeness than those from the other age groups.
Distribution Channel and Microbial Characteristics of Pig By-products in Korea
Kang, Geunho,Seong, Pil-Nam,Moon, Sungsil,Cho, Soohyun,Ham, Hyoung-Joo,Park, Kyoungmi,Kang, Sun-Moon,Park, Beom-Young Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.6
The distribution channel of meat by-products from the pig farm to the final consumer can include a meat processor, wholesale market, wholesaler, retailer, and butcher shop. Bacterial contamination at any of these steps remains to be a serious public health concern. The aim of this study was to evaluate the distribution channel and microbial characteristics of pig by-products in Korea. Upon evaluation of pig by-products in cold storage, we found that the small and large intestine were significantly (p<0.05) higher in pH value compared to the heart and liver. The total plate counts were not significantly different among offals until cold storage for 7 d. The coliform count after 1 d of cold storage was significantly (p<0.05) higher in small and large intestine than in the other organs. The coliform count of heart, liver, and stomach showed a higher coliform count than small and large intestine until 7 d of cold storage. As determined by 16S rRNA sequencing, contamination of major pig by-products with Escherichia coli, Shigella spp., and other bacterial species occurred. Therefore, our results suggest that a more careful washing process is needed to maintain quality and hygiene and to ensure the safety of pig by-products, especially for small and large intestine.
Jin, Sang-Keun,Hwang, Jin-Won,Moon, Sungsil,Choi, Yeung-Joon,Kim, Gap-Don,Jung, Eun-Young,Yang, Han-Sul Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.2
The effects of adding mechanically deboned chicken (MDC) hydrolysates on the quality characteristics of imitation crab stick (ICS) during storage were investigated. ICS was prepared from Alaska Pollack, chicken breast surimi, and protein hydrolysates enzymatically extracted from MDC. ICS samples were divided into 4 groups: without protein hydrolysate (control), added with 0.5% protein hydrolysate (T1), added with 1.0% protein hydrolysate (T2), and added with 1.5% protein hydrolysate (T3). Results showed that crude protein content did not differ significantly among the ICS samples (p>0.05). ICS sample added with MDC hydrolysates had higher crude fat and ash content but lower moisture content than the control (p<0.05). Lightness was significantly lower in T2 and T3 than in the other groups at 0 and 4 wk of storage. Also, whiteness decreased in the groups contained MDC hydrolysates. Breaking force and jelly strength were higher in samples containing MDC hydrolysates compared to control samples (p<0.05). Additionally, saturated fatty acid contents were lower in the groups containing MDC hydrolysates than in control sample groups (p<0.05). Polyunsaturated fatty acid (PUFA) and essential fatty acids (EFA) were significantly higher in T2 and T3 than the control samples. In particular, all samples containing MDC hydrolysates had reduced thiobarbituric acid-reactive substances (TBARS) values at 4 wk. Free radical scavenging activity also was increased with addition of MDC hydrolysates.
Geunho Kang,Pil-Nam Seong,Hoa Van Ba,Sungsil Moon,Soohyun Cho,Beom-Young Park,Sun-Moon Kang,Hyoung-Joo Ham,Dayae Kim,Kyoungmi Park 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.6
Pig small intestine not only is used as food but also for sausage casings production in many countries worldwide. However, it is well recognized that the small intestine is important source of spoilage and pathogenic bacteria. The present study aimed at investigating the effects of different washing and packaging methods on the changes of microbial levels and physicochemical characteristics of pig small intestine. After collecting and trimming off of visible fats, the pig small intestine samples were treated with; (i) different packaging methods: aerobic packaging (AP), skin packaging (SP), and vacuum packaging (VP); and (ii) washing with different concentrations of acetic acid. The treated samples were then stored at 4℃ for 1, 4, 7, and 10 d. At 1-d storage, higher pH value was found in the AP-treated samples, however, after 7 to 10 days the samples treated with SP had higher values compared to the ones treated with AP and VP (p<0.05). Thiobarbituric acid reactive substances values were higher in the AP-treated samples than those of the SP- and VP- treated samples at 7-d storage (p<0.05). At 10th d, total plate counts (TPC) were higher in the control than in the acetic acid-washed samples (p<0.05). Additionally, the TPC was lower in the SP- and VP-treated samples than the AP-treated samples at 7-d storage (p<0.05). These obtained results suggest that the applications of washing with acetic acid solution and/or SP and VP methods could be an effective way to extend the shelf-life of pig small intestine during cold distribution.
Hoa, Van-Ba,Seol, Kukhwan,Seo, Hyunwoo,Kang, Sunmoon,Kim, Yunseok,Seong, Pilnam,Moon, Sungsil,Kim, Jinhyoung,Cho, Soohyun Korean Society for Food Science of Animal Resource 2021 한국축산식품학회지 Vol.41 No.2
The objective of this study was to investigate the effects of quality grade (QG) on the physicochemical composition and eating quality attributes of pork belly and shoulder butt. Seventy-two growing-finishing crossbred pigs were slaughtered and their carcasses were graded according to the Korean pork carcass grading system. Based on the grading criteria, the carcasses were classified into: QG 1+ (n=23), QG 1 (n=23) and QG 2 (n=26) groups. At 24 h postmortem, belly and shoulder butt cuts were collected from the QG groups and used for analysis of meat quality, flavor compounds and eating quality attributes. Results showed that the variation in fat content among QG was approximately 2% in the both cut types. The QG showed no effects on all the quality traits: cooking loss, pH and color of the belly or shoulder butt (p>0.05). Thirty-five flavor compounds comprising mainly fatty acids oxidation/degradation-derived products (e.g., aldehydes) and only few Maillard reaction-derived products (e.g., sulfur-and nitrogen-containing compounds) were identified. However, the QG showed a minor effect on the flavor profiles in both the belly and shoulder butt. Regarding the sensory quality, no effects of the QG were found on all the eating quality attributes (color, flavor, juiciness, tenderness and acceptability) for both the belly and shoulder butt cuts (p>0.05). Thus, it may be concluded that the current pork carcass grading standards do not reflect the real quality and value of the belly and shoulder butt cuts.
Genetic Diversity Analysis of Kyrgyz Native Horse and Korean Horses using Microsatellite Markers
Seungchang Kim(김승창),Bolot Toktosunov,Myrzakul Israilov,Daehyeok Jin(진대혁),HuiMang Song(송희망),Jae-Yeong Lee(이재영),Sangrae Cho(조상래),Bong-Hwan Choi(최봉환),Sungsil Moon(문성실),Jae-Young Choi(최재영),Asankadyr Zhunu 한국산학기술학회 2023 한국산학기술학회논문지 Vol.24 No.10
키르기즈 재래마는 키르기즈 공화국에서 경제적으로나 전통적으로 중요한 가축 중 하나이며 키르기즈스탄 사람들의 역사와 가치를 대표하고 있다. 이 연구의 목적은 국내 말 품종과의 비교 분석을 통해 키르기스 재래마의 유전적 다양성, 구조 및 특성을 파악하기 위한 것이다. 19개의 초위성체 마커를 사용하여 키르기스 재래마와 한국 품종 3종(제주마, 제주 교배종, 서러브레드)의 특성을 분석했다. 관찰된 평균 이형접합도와 기대 이형접합도는 각각 0.689, 0.794로 나타났다. 키르기즈 재래마의 평균 대립유전자 수는 9.474개였다. 다형성정보량(PIC)은 6개의 유전자좌(AHT4, TKY297, VHL20, LEX3, ASB17, HTG10)에서 높은 다형성(> 0.8)을 나타냈다. 계통 발생학적 분석, 요인 대응 분석(FCA), 혼합도 분석 결과 네 품종이 네 가지 집단으로 분리된 것으로 나타났다. 이러한 결과를 바탕으로 키르기즈 재래 마의 지속적인 보존을 위해 근친교배를 고려한 꾸준한 관리 계획 교배가 필요할 것으로 고려되며, 향후 유전자원 유지 및 보전 계획 수립의 기초자료로 활용될 수 있을 것으로 생각된다. The Kyrgyz native horse (KH) is one of the economically and traditionally important livestock in the Kyrgyz Republic, representing the history and values of the Kyrgyz people. The Objectives of this study were to determine the genetic diversity, structure, and characteristics of KH through comparative analysis with Korean horse breeds. The KH and three Korean breeds (Jeju horse, Jeju crossbred, throughbred) were characterized by using 19 microsatellite markers. The mean observed and expected heterozygosities were 0.689 and 0.794, respectively. The mean number of alleles for the KH was 9.474. The polymorphism information content (PIC) showed that six loci (AHT4, TKY297, VHL20, LEX3, ASB17 and HTG10) were highly polymorphic (> 0.8). The Phylogenetic analysis, factorial correspondence analysis (FCA) and admixture analysis showed that four breeds were separated into four different populations. Based on these results, it is considered that steady management planned breeding considering inbreeding is necessary for the continued presevation of KH, and it could be used as a basis for future genetic resource maintenance and conservation planning.