Consumer Acceptability of Intramuscular Fat

Frank, Damian,Joo, Seon-Tea,Warner, Robyn Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.6

Fat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly because of health concerns. Generations of consumers, especially in the English-speaking world, have been convinced by health authorities that animal fat, particularly saturated or solid fat, should be reduced or avoided to maintain a healthy diet. Decades of negative messages regarding animal fats has resulted in general avoidance of fatty cuts of meat. Paradoxically, low fat or lean meat tends to have poor eating quality and flavor and low consumer acceptability. The failure of low-fat high-carbohydrate diets to curb "globesity" has prompted many experts to re-evaluate of the place of fat in human diets, including animal fat. Attitudes towards fat vary dramatically between and within cultures. Previous generations of humans sought out fatty cuts of meat for their superior sensory properties. Many consumers in East and Southeast Asia have traditionally valued more fatty meat cuts. As nutritional messages around dietary fat change, there is evidence that attitudes towards animal fat are changing and many consumers are rediscovering and embracing fattier cuts of meat, including marbled beef. The present work provides a short overview of the unique sensory characteristics of marbled beef and changing consumer preferences for fat in meat in general.

Consumer Acceptability of Intramuscular Fat

Damian Frank,주선태,Robyn Warner 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.6

Fat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly because of health concerns. Generations of consumers, especially in the English-speaking world, have been convinced by health authorities that animal fat, particularly saturated or solid fat, should be reduced or avoided to maintain a healthy diet. Decades of negative messages regarding animal fats has resulted in general avoidance of fatty cuts of meat. Paradoxically, low fat or lean meat tends to have poor eating quality and flavor and low consumer acceptability. The failure of low-fat high-carbohydrate diets to curb “globesity” has prompted many experts to re-evaluate of the place of fat in human diets, including animal fat. Attitudes towards fat vary dramatically between and within cultures. Previous generations of humans sought out fatty cuts of meat for their superior sensory properties. Many consumers in East and Southeast Asia have traditionally valued more fatty meat cuts. As nutritional messages around dietary fat change, there is evidence that attitudes towards animal fat are changing and many consumers are rediscovering and embracing fattier cuts of meat, including marbled beef. The present work provides a short overview of the unique sensory characteristics of marbled beef and changing consumer preferences for fat in meat in general.

The Effect of Nutrition Knowledge and Attitudes on fat Consumption Using 1989/1991 Continuing Survey of Food Intakes by Individuals/Diet and Health Knowledge Survey(CSFII/DHKS)

Park, sunmin,S, Chern-Wen The Korean Nutrition Society 1997 Nutritional Sciences Vol.30 No.4

Fat consumption has decreased since the 1950's in the United States, and coronary heart disease mortality rates have gradually declined as well. These changes might be associated with changes of attitudes due to increased information about the relationship between fat consumption and hear disease. The purpose of this study was to determine whether knowledge and attitudes concerning fat and foods high or low in fat had an impact on peoples' actual fat consumption. for this study, the data of fat consumption and knowledge/attitudes of people came from the 1989-1991 Continuing Survey of food Intakes by Individuals/Diet and Health Knowledge Survey (CSFII/DHKS), conducted by USDA. It was found that women 65 years ed older tried to avoid more fat and consume more vegetables than those aged 25-64 years ; in fact, the actual fit consumption of those over 65 years was lowest among all age categories. However, the elderly did not have as much nutrition knowledge as people aged 25-64 years. Attitudes concerning vegetables and health were a better predictor of fat consumption than those concerning fat itself. However, low-fat milk consumption was influenced by nutrition knowledge as well as attitudes about fat intake people with better knowledge and attitudes concerning fat intake consumed more low-fat milk. This could be resulted from the reason that low-fat milk is a good substitute for whole milk. The conclusion of this study is that there are two essential elements in healthy eating patterns: a) good attitudes towards fat and vegetable consumption, and b) correct nutritional knowledge concerning the fat-content of foods and the availability of alternatives.

Optimizing Fat Grafting Using a Hydraulic System Technique for Fat Processing: ATime and Cost Analysis

Verdura Vincenzo,Guastafierro Antonio,Di Pace Bruno,Faenza Mario,Nicoletti Giovanni Francesco,Rubino Corrado 대한성형외과학회 2022 Archives of Plastic Surgery Vol.49 No.2

Background Many authors have researched ways to optimize fat grafting by looking for a technique that offers safe and long-term fat survival rate. To date, there is no standardized protocol. We designed a “hydraulic system technique” optimizing the relationship among the quantity of injected fat, operative time, and material cost to establish fat volume cutoffs for a single procedure.Methods Thirty-six patients underwent fat grafting surgery and were organized into three groups according to material used: standard, “1-track,” and “2-tracks” systems. The amount of harvested and grafted fat as well as material used for each procedure was collected. Operating times were recorded and statistical analysis was performed to establish the relationship with the amount of treated fat.Results In 15 cases the standard system was used (mean treated fat 72 [30–100] mL, mean cost 4.23 ± 0.27 euros), in 11 cases the “1-track” system (mean treated fat 183.3 [120–280] mL, mean cost 7.63 ± 0.6 euros), and in 10 cases the “2-tracks” one (mean treated fat 311[220–550] mL, mean cost 12.47 ± 1 euros). The mean time difference between the standard system and the “1-track” system is statistically significant starting from three fat syringes (90 mL) in 17.66 versus 6.87 minutes. The difference between the “1-track” system and “2-tracks” system becomes statistically significant from 240 mL of fat in 15 minutes (“1-track”) versus 9.3 minutes for the “2-tracks” system.Conclusion Data analysis would indicate the use of the standard system, “1-track,” and “2-tracks” to treat an amount of fat < 90 mL of fat, 90 ÷ 240 mL of fat, and ≥ 240 mL of fat, respectively.

Optimizing Fat Grafting Using a Hydraulic System Technique for Fat Processing: ATime and Cost Analysis

Verdura Vincenzo,Guastafierro Antonio,Di Pace Bruno,Faenza Mario,Nicoletti Giovanni Francesco,Rubino Corrado 대한성형외과학회 2022 Archives of Plastic Surgery Vol.49 No.1

Background Many authors have researched ways to optimize fat grafting by looking for a technique that offers safe and long-term fat survival rate. To date, there is no standardized protocol. We designed a “hydraulic system technique” optimizing the relationship among the quantity of injected fat, operative time, and material cost to establish fat volume cutoffs for a single procedure.Methods Thirty-six patients underwent fat grafting surgery and were organized into three groups according to material used: standard, “1-track,” and “2-tracks” systems. The amount of harvested and grafted fat as well as material used for each procedure was collected. Operating times were recorded and statistical analysis was performed to establish the relationship with the amount of treated fat.Results In 15 cases the standard system was used (mean treated fat 72 [30–100] mL, mean cost 4.23 ± 0.27 euros), in 11 cases the “1-track” system (mean treated fat 183.3 [120–280] mL, mean cost 7.63 ± 0.6 euros), and in 10 cases the “2-tracks” one (mean treated fat 311[220–550] mL, mean cost 12.47 ± 1 euros). The mean time difference between the standard system and the “1-track” system is statistically significant starting from three fat syringes (90 mL) in 17.66 versus 6.87 minutes. The difference between the “1-track” system and “2-tracks” system becomes statistically significant from 240 mL of fat in 15 minutes (“1-track”) versus 9.3 minutes for the “2-tracks” system.Conclusion Data analysis would indicate the use of the standard system, “1-track,” and “2-tracks” to treat an amount of fat < 90 mL of fat, 90 ÷ 240 mL of fat, and ≥ 240 mL of fat, respectively.

Biodiesel Production From Fat of Tra Catfish and Basa Catfish (Viet Nam) Using Alkaline Catalysts

Huong, Le Thi Thanh,Tan, Phan Minh,Hoa, Tran Thi Viet,Lee, Soo The Korean Society of Applied Science and Technolo 2008 한국응용과학기술학회지 Vol.25 No.3

The fat of Tra and Basa catfish (Mekong Delta, Viet Nam) was evaluated for the first time as the potential feedstock for biodiesel production, due to its abundance, availability and cheap cost. The unsaturated fatty acid contents of Tra and Basa fat were 57.97% and 64.17%, respectively. Biodiesel was prepared from Tra and Basa fat by methanolysis reaction using alkali catalysts like sodium hydroxide and potassium hydroxide. Effects of various process parameters on biodiesel production, such as molar ratio of methanol to fat, catalyst concentration, temperature and time were investigated. As those results, the transesterification can be performed under moderate conditions, and the biodiesel yields were shown more than 90%. KOH catalyst was the best catalyst for biodiesel production from both Basa and Tra fat. As the feedstock aspect, Basa fat was indicated more efficiency than that of Tra fat. The maximum yield could be achieved by the transesterification from Basa fat with 5:1 molar ratio of methanol to fat, 0.8% KOH catalyst, $50^{\circ}C$, and 50 min. For Tra fat, the optimal condition were at 6:1 molar ratio of methanol to fat, 0.8% KOH catalyst, $50^{\circ}C$, and 45 min. Nowadays, due to cheaper cost and abundance, Tra fat is a promised resource for cheap biodiesel production in Viet Nam.

제주산 말지방(Horse Fat)의 저장 안정성 향상에 관한 연구

김미선 ( Mi Seon Kim ),윤경섭 ( Kyung-sup Yoon ) 대한화장품학회 2020 대한화장품학회지 Vol.46 No.1

말지방(horse fat)은 아시아에서 효능 있는 원료로 알려져 있어, 말지방에 첨가제 수준에서 다른 성분을 혼합한 거의 말지방 자체를 완제품으로 판매하는 경우가 상당수 있다. 이런 경우 말지방 원료의 물성이 중요한데, 국내에서 정제된 말지방의 경우 온도 안정성이 낮아 저온에 보관하지 않으면 분리가 발생하는 불편한 점이 발생하기도 한다. 일본산 말지방의 경우 부분적으로 수소 첨가하거나 액체상과 고체상을 분리시켜 고체상을 말지방으로 사용하고 있어 제주산 말지방보다 더 단단하고 안정된 성상을 나타내고 있다. 본 연구에서는 제주산 말지방을 부분적으로 수소 첨가하는 공정 없이도 안정한 물성으로 향상시키기 위한 물성향상 실험을 진행하였다. 실험은 다양한 오일겔화제(oil gelling agent)를 사용하였으며 여러 차례 실험을 진행한 결과 hydroxystearic acid를 첨가한 제주산 말지방에서 가장 물성이 향상된 것을 확인하였다. 또한 hydroxystearic acid를 첨가시켜 개선된 제주산 말지방과 100% 제주산 말지방, 100% 일본산 말지방에 대해 실온(25 ℃), 항온(40 ℃, 45 ℃)에서 안정성 평가를 진행하였고, 각 말지방에 대해 온도별 유동거동을 평가한 결과 hydroxystearic acid를 첨가시켜 개선한 제주산 말지방이 일본산 말지방과 유사한 유동거동을 나타냈다. 또한 현미경으로 결정입자를 관찰한 경우, hydroxystearic acid 첨가에 따라 침상결정의 크기를 작게 함으로써 좀 더 열안정성을 향상시키는 것으로 나타났다. 이에 hydroxystearic acid를 첨가시켜 개선된 제주산 말지방은 실온에서 장시간 보관하여도 물성에 이상이 없음을 확인할 수 있었다. Horse fat is known to be an effective ingredient in Asia, and the horse fat itself, which is mixed with other ingredients at the additive level, is often sold as a finished product. In this case, physical properties of the horse fat raw material are important. Many horse fats produced in Korea (Jeju) have low temperature stability, so if not stored at low temperatures, segregation may occur. In the case of Japanese horse fat, it is partially hydrogenated or is used the solid phase as the horse fat by separating the liquid phase and the solid phase that is harder and more stable than the horse fat of Jeju. In this study, the physical properties were tested to improve the temperature stability even without the partial hydrogenation process of Jeju horse fat. Various oil gelling agents were used in the study. Results confirmed that the physical properties of the hydroxystearic acid added Jeju horse fat were improved. In addition, stability evaluations at temperatures of 25 ℃, 40 ℃, 45 ℃ and flow behavior evaluations at temperatures of 25 ℃, 30 ℃, 40 ℃ were performed for Jeju horse fat with hydroxystearic acid, 100% Jeju horse fat, and 100% Japanese horse fat. Results showed that the Jeju horse fat improved in flow behavior by adding hydroxystearic acid similar to that of Japanese horse fat. In addition, when the crystal state was observed under a microscope, the thermal stability was improved by decreasing the size of the needle-type crystals with the addition of hydroxystearic acid. Jeju horse fat containing hydroxystearic acid was found to have no physical problems even when stored at room temperature for a long time.

Effects of konjac gel with vegetable powders as fat replacers in frankfurter-type sausage

김동현,신동민,서한극,한성구 아세아·태평양축산학회 2019 Animal Bioscience Vol.32 No.8

Objective: The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. Methods: Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three vegetable powders (aloe vera, cactus pear, or wheat sprout) as pork fat replacers. The formulations of frankfurters were as follows: NF (normal-fat; 20% pork fat), LF (low-fat; 10% pork fat), KG (low-fat; 10% pork fat+10% konjac gel), and konjac gel with three vegetable powders (KV), such as KV-AV (10% pork fat+10% konjac gel with aloe vera), KV-CP (10% pork fat+10% konjac gel with cactus pear), and KV-WS (10% pork fat+10% konjac gel with wheat sprout). Proximate analysis, pH value, color evaluation, cooking loss, water-holding capacity, emulsion stability, apparent viscosity, texture profile analysis, and sensory evaluation were determined. Results: The konjac gel containing groups showed lower fat content (p<0.05) and higher moisture content than NF group (p<0.05). The pH value of frankfurters was decreased in three KV groups (p<0.05). The three KV groups had increased dark color (p<0.05) compared with KG, and KV-CP had the highest redness (p<0.05). The water-holding capacity and emulsion stability were higher in the three KV groups than KG and LF (p<0.05). Cooking loss was generally decreased in the three KV groups, compared with KG (p<0.05). The apparent viscosity of KV groups was similar with NF group and overall texture properties were improved in KV-CP. In the sensory evaluation, the highest overall acceptability was found in KV-CP groups (p<0.05). Conclusion: The four fat replacers improved physicochemical properties of low-fat frankfurters. Particularly, konjac gel with cactus pear powder seems more acceptable as a pork fat replacer.

체지방 분포와 대사위험 인자들과의 연관성

오세진,강상중,송수근,임동현,김성만,최영식,박요한,차형수 고신대학교 의학부 2000 고신대학교 의학부 학술지 Vol.15 No.1

체지방 분포와 대사위험 인자들과의 연관성

오세진,강상중,송수근,임동현,김성만,최영식,박요한,차형수 고신대학교(의대) 고신대학교 의과대학 학술지 2000 고신대학교 의과대학 학술지 Vol.15 No.1

Background : Obesity is the prevalent disorder and is a serious public health concern because it is a significant forerunner of major chronic debilitating metabolic disease including diabetes, hypertension, lipid disorders and coronary artherosclerosis. Recently many studies shows that upper-body obesity, particulary increased visceral, abdominal fat, is most strongly associated with metabolic risk factors. The aims of this study were to establish the relationship of body fat and its distribution to metabolic risk factors and the clinical usefulness of waist circumference as a new indices of intra-abdominal fat distribution. Methods : Forty-one non-diabetic patients who visited to the health promotion center of Kosin Medical Center from March, 1998 to June, 1998 were divided into two groups according to the body mass index (BMI) : obese group (BMI≥25kg/m2) and non obese group (BMI<25kg/m2) also were divided into two group according to the waist circumference (W) : center obese group (W>94cm in men and W>80cm in women) and central non obese group (W≤94cm in men and W≤80cm in women). The amount of body fat was measured by bioelectrical impedence method. Insulin resistance was calculated by homeostasis model assessment. Results : The result were as follows. 1) In obese group W and waist/hip ratio (WHP), basal insulin level in men and Smin, C-peptide and atherogenic index in women of obese group were higher than those of non-obese group (p<0.05). Insulin resistance, fat weight and lean body mass in the obese group were higher than those of non-obese group in both sexes (p<0.05). 2) In central obese group BMI, basal insulin level, insulin resistance, fat weight and lean body mass in men and atherogenic index in women were higher than those of central non-obese group. WHR in the central obese type group was higher than of central non-obese group in both sexes (p<0.05). 3) BMI was positively correlated with systolic blood pressure (r=0.32, p<0.05), diastolic blood pressure (r=0.36, p<0.05), insulin resistance (r=0.39, p<0.05), waist circumference (r=0.61, p<0.01), percentage of body fat (r=0.32, p<0.05), fat weight (r=0.61, p<0.01) and lean body mass (r=0.54, p<0.01), but negatively correlated with HDL-cholesterol (r=-0.76, p<0.01). 4) Waist circumference was positively correlated with systolic blood pressure (r=0.46, p<0.01), diastolic blood pressure (r=0.37, p<0.05), fat weight (r=0.37, p<0.05), lean body mass (r=0.37, p<0.05), and WHR (r=0.82, p<0.01). 5) WHR was not significantly correlated with other metabolic risk factors except systolic blood pressure (r=0.39, p<0.05). 6) Fat weight was positively correlated with diastolic blood pressure (r=0.36, p<0.05), insulin resistance (r=0.53, p<0.01), basal insulin level (r=0.53, p<0.01), and percentage of body fat. Conclusion : Conclusively body fat, waist circumference and WHR were positively correlated with metabolic risk factors and waist circumference appeared more useful than WHR.