• Food Science of Animal Resources
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• v.44 no.2
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• pp.284-298
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• 2024

Restructured meat (RM) products are gaining importance as an essential component of the meat industry due to consumers' interest in health benefits. RM products imply the binding or holding of meat, meat by-products, and vegetable proteins together to form a meat product with meat's sensory and textural properties. RM products provide consumers with diversified preferences like the intake of low salt, low fat, antioxidants, and high dietary fiber in meat products. From the point of environmental sustainability, RM may aid in combining underutilized products and low-valued meat by adequately utilizing them instead of dumping them as waste material. RM processing technique might also help develop diversified and new hybrid meat products. It is crucial to have more knowledge on the quality issues, selection of binding agents, their optimum proportion, and finally, the ideal processing techniques. It is observed in this study that the most crucial feature of RM could be its healthy products with reduced fat content, which aligns with the preferences of health-conscious consumers who seek low-fat, low-salt, high-fiber options with minimal synthetic additives. This review briefly overviews RM and the factors affecting the quality and shelf life. Moreover, it discusses the recent studies on binding agents in processing RM products. Nonetheless, the recent advancements in processing and market scenarios have been summarized to better understand future research needs. The purpose of this review was to bring light to the ways of sustainable and economical food production.

• Korean Journal of Pharmacognosy
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• v.22 no.3
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• pp.192-196
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• 1991

Ether-soluble flavonoid and neutral fraction (Fr. C) prepared from EtOAc extract of Scutellariae Radix showed inhibitory activities against bradykinin (BK) ; inhibited BK-induced ileum or uterus contractions, antagonized BK-induced plasma extravasation and protected mice from endotoxic shock, reduced acetic acid-induced writhing in mice.

• Journal of Microbiology and Biotechnology
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• v.22 no.5
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• pp.699-707
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• 2012

Since the 2009 pandemic human H1N1 influenza A virus emerged in April 2009, novel reassortant strains have been identified throughout the world. This paper describes the detection and isolation of reassortant strains associated with human pandemic influenza H1N1 and swine influenza H1N2 (SIV) viruses in swine populations in South Korea. Two influenza H1N2 reassortants were detected, and subtyped by PCR. The strains were isolated using Madin-Darby canine kidney (MDCK) cells, and genetically characterized by phylogenetic analysis for genetic diversity. They consisted of human, avian, and swine virus genes that were originated from the 2009 pandemic H1N1 virus and a neuraminidase (NA) gene from H1N2 SIV previously isolated in North America. This identification of reassortment events in swine farms raises concern that reassortant strains may continuously circulate within swine populations, calling for the further study and surveillance of pandemic H1N1 among swine.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.205-211
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• 2007

This study was designed to investigate the suppressive effect of chlorophyll a on nitric oxide (NO) production and intracellular oxidative stress. In addition, chlorophyll a regulation of nuclear factor (NF) ${\kappa}B$ activation and inducible NO synthase (iNOS) expression were explored as potential mechanisms of NO suppression in a lipopolysaccharide (LPS)-stimulated macrophage cell line. RAW 264.7 murine macrophages were preincubated with various concentrations ($0-10\;{\mu}g/ mL$) of chlorophyll a and stimulated with LPS to induce oxidative stress and inflammatory response. Treatment with chlorophyll a reduced the accumulation of thiobarbituric acid-reactive substances (TBARS), enhancing glutathione level and the activities of antioxidative enzymes including superoxide dismutase, catalase, glutathione peroxidase (GSH-px), and glutathione reductase in LPS-stimulated macrophages compared to LPS-only treated cells. NO production was significantly suppressed in a dose-dependent manner (p<0.05) with an $IC_{50}$ of $12.8\;{\mu}g/mL$. Treatment with chlorophyll a suppressed the levels of iNOS protein and its mRNA expression. The specific DNA binding activities of NFkB on nuclear extracts from chlorophyll a treated cells were significantly suppressed in a dose-dependent manner with an $IC_{50}$ of $10.7\;{\mu}g/mL$. Chlorophyll a ameliorates NO production and iNOS expression through the down-regulation of NFkB activity, which may be mediated by attenuated oxidative stress in RAW 264.7 macrophages.

• Korean Journal of Veterinary Research
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• v.48 no.3
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• pp.267-274
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• 2008

This study was to evaluate the efficacy of single dose Mycoplasma hyopneumoniae (M. hyo)-vaccination in the swine farms which had different serological patterns of porcine reproductive and respiratory syndrome virus (PRRSV) and porcine circovirus type 2 (PCV2). A minimum of 240 pigs from each farm was applied, allocating M. hyo vaccinated and control groups. The PRRSV and PCV2 infections were analyzed by serological method (commercial ELISA kit). After administrating pigs a single dose of M. hyo vaccine or control saline at 3 weeks of age, serum antibodies to M. hyo, PRRSV and PCV2 were monitored at 4, 10, 16 and 22 weeks of age. Mortality, weight changes, feed conversion ratio (FCR) and lung score were also evaluated. A single-dose vaccination of M. hyo bacterin was efficacious to reduce mycoplasmal lung lesions and induce good humoral immune response. However, FCR was improved only in one of the three farms where showed seronegative status to both PRRSV and PCV2 in the period from 4 to 16 weeks of age. These results might imply that M. hyo vaccine alone could not overcome the PRRSV and PCV2 infection-associated wasting in the field condition. Therefore, the control of PRRSV and PCV2 should be considered to obtain the better effects of M. hyo vaccination.

• Archives of Pharmacal Research
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• v.16 no.4
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• pp.283-288
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• 1993

Fourteen flavonoids were evaluated for their effects as potential bradykinin (BK) antagonists. The compounds were evaluatd in several in vitro and in vivo (oral administration) systems ; inhibition of BK induced contractions in isolated rat ileum and uterus, antagonistic effects of BK induced plasma extravasation, reduction of acetic acid induced withing nociception and protection from endotoxic shock. Skullcapflavone II (3), baicalein (5), 5-methoxyflavone (11), 6-methoxyflavone (12) and 2'-methoxyflavone (14) showed effects in all the tests although the order of potency were somewhat varied.

• 축산식품과학과 산업
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• v.2 no.3
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• pp.26-33
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• 2013

• Food Science of Animal Resources
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• v.30 no.3
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• pp.365-372
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• 2010

Low-fat sausages were prepared with various meats to investigate the effect of the addition of oatmeal at 10% as a fat substitute. The sausages were made with beef, pork and chicken after trimming the visible fat, and the physical and sensory properties of the sausages were evaluated. Beef sausage had the lowest cooking yield and the highest hardness, while chicken sausage showed the opposite properties. The addition of oatmeal resulted in sausage products with less cooking loss and softer texture for all types of meat sausages. Such changes were more pronounced for beef low-fat sausage than for the other types of sausages. The results of moisture absorption suggested that the difference in cooking yield and hardness among sausage products was due to the water-retention properties of different meats and the substitute in response to heat treatment. Sensory evaluation indicated that the greatest overall acceptability of the sausage products were obtained from 10% oatmeal-added pork sausage and that the addition of oatmeal led to better acceptability for all types meat sausages.

• Food Science of Animal Resources
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• v.44 no.3
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• pp.515-532
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• 2024

Taste is one of the five senses that detect vital information about what we are eating. Comprehending taste is crucial for enhancing the flavor of foodstuffs and high-protein foods like meat. Umami has global recognition as the fifth elementary taste, alongside sweetness, sourness, saltiness, and bitterness. Umami compounds are known to enhance the sensation of recognized flavors such as salty, sweet, bitter, and others. This could end up in greater food consumption by consumption by consumers. With the rising global population, meat consumption is rising and is projected to double by 2025. It is crucial to comprehend the umami mechanism of meat and meat products, identify novel compounds, and employ laboratory methodologies to gather varied information. This knowledge will aid in the development of new consumer products. Although very limited information is available on umami taste and compounds in meat through research data. This article discusses recent advancements in umami compounds in other foodstuff as well as meat to aid in designing future research and meat product development. Moreover, another objective of this review is to learn present techniques in foodstuffs to enhance umami taste and utilize that knowledge in meat products.

• Journal of agriculture & life science
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• v.46 no.1
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• pp.133-139
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• 2012

The objective of this study was to investigate the relationship between color grade in Korea Institute for Animal Products Quality Evaluation (KAPE) and instrumental color values ($L^*$, $a^*$, $b^*$, ${\Delta}C$ and H) in porcine longissimus dorsi muscle. A total of 538 pigs were selected to classify and to measure the instrumental color values from commercial public slaughter house. All of the instrumental color traits were decreased with increase of color grade (p<0.05). The color grade 1 group had the highest $L^*$ value (65.23) and the color grade 6 group had the lowest $L^*$ value (45.29) among the color grade groups (p<0.05). The color grade had the negative correlation with all the instrumental color traits (p<0.001) and the correlation coefficient between color grade and $L^*$ value was -0.83. In conclusion, instrumental color traits is highly related to color grade, and especially $L^*$ value is an important indicator for both porcine carcass grading and color grading systems in KAPE.