• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.546-551
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• 1993

Rice flour obtained by four different milling methods, Pin mill. Colloid mill, Micro mill, and Jet mill, were used to investigate physico-chemical properties and product. Crude fat, ash, and protein contents of rice flours between different milling methods were similar. Blue value, amylose content, and damaged starch which related to properties of rice flour were reduced in the order that of Jet mill, Micro mill, Colloid mill, and Pin mill. Water absorption index, water solubility index, and water retention capacity increased as damaged starch increased. Hardness of gel(15%) is the highest value for Pin mill. The finer granules (Jet mill) had lower gelatinization onset(To) and peak(Tp) than any other rice flours. Those result are simillar with amylogram properties. Enthalpy of gelatinization increased as damaged starch increased. Jet mill had the highest score (p<0.05) of overall test in sensory evaluation and good paste properties.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.25-30
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• 2009

The objective of this study was to evaluate the quality characteristics of lotus leaf Dasik prepared by additions of lotus leaf powder at differing levels (0%, 3%, 6%, 9%, 12%). The proximate composition of the lotus leaf powder was 6.00% moisture, 19.56% crude protein, 0.78% crude fat, 64.7% carbohydrate, and 8.93% crude ash. As the lotus leaf powder level increased, the moisture content of the lotus leaf Dasik increased however, the L, a, and b values of the lotus leaf Dasik significantly decreased. According to the mechanical evaluation results, hardness increased as the level of lotus leaf powder increased, adhesiveness and springiness were not significantly different among the groups, and cohesiveness was evaluated as higher in the control group as compared to the lotus leaf groups. In the sensory evaluations, the 6% lotus leaf Dasik prepared with 188 g of flour, 12 g of lotus leaf powder, and 200 g of honey showed the highest preference scores and was therefore chosen as the optimal product.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.60-66
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• 2007

We investigated the effects of dietary supplements of probiotics, illite, active carbon and hardwood vinegar on growth performance, carcass characteristics and fatty acid composition in finishing pigs. One hundred fifty pigs ($Landrace{\times}Yorkshire{\times}Duroc$; $32.3{\pm}1.3 kg$ average initial body weight) were used in a 100 day experiment. Pigs were randomly placed into five experimental feeding groups (control, 0.2% probiotics, 1.0% illite, 1.0% active carbon and 1.0% hardwood vinegar) and were slaughtered at approximately 110 kg live weight. There was a slight, but insignificant increase in average daily body weight gain and feed intake among all treatment groups. Feed conversion was reduced when probiotics were added (p<0.05). There were no significant differences in the carcass rate and back fat thickness among the all treatment groups including controls. However, the frequency rate of grade A increased in the groups fed 1.0% active carbon and hard- wood vinegar compared to controls. Stearic acid content was lower in the groups fed probiotics illite active carbon and hardwood vinegar (p<0.05). Oleic acid contents were higher only in the groups fed 1.0% active carbon and hardwood vinegar (p<0.05).

• Food Science of Animal Resources
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• v.27 no.1
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• pp.16-21
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• 2007

Twenty pork loins were processed for manufacturing raw hams according to a short-ripening procedure including dry-and wet-curing for 1 week each, followed by ripening for 2 weeks. Raw ham cuts were vacuum-packaged and stored in darkness at 10 and $25^{\circ}C$ for 90 days, and their physicochemical and sensory quality characteristics were investigated. The sodium chloride content of raw hams stored at 10 and $25^{\circ}C$ was maintained at approximately 5.1% throughout storage at either temperature. No significant changes in water, crude protein, crude fat and ash contents were observed in all samples regardless of storage temperature and storage length. Thiobarbituric acid and volatile basic nitrogen values increased continuously during the storage period. The changes in physicochemical characteristics including pH, water activity texture lipid oxidation and protein degradation, and sensory attributes appeared to be more pronounced at $25^{\circ}C$ than at $10^{\circ}C$ over the storage period. At prolonged storage periods, a significant quality loss in the aspect of texture changes including hardness, brittleness, elasticity, cohesiveness, gumminess, and adhesiveness was observed (p<0.05). Based on sensory evaluation scores, It appeared that vacuum-packaged raw ham cuts stored at 10 and $25^{\circ}C$ were not acceptable after 75 and 45 days, respectively.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.252-259
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• 2009

This study investigated the effects of ion water and premixed mineral supplementation on the growth performance, carcass, and meat quality parameters in finishing pigs ($LY{\times}D$). Each 20 pigs were randomly allotted to three treatments; CON (basal diet), T1(CON diet added with active water), T2 (T1 diet added with 1.0% premixed mineral). Used ion water and premixed mineral were consisted mainly of Zn and Si, respectively. Daily weight gain feed efficacy were the highest in T2, while fat content was the highest in control (p<0.05) than the others. However, the slaughter qualities including dressing percent, backfat thickness, marbling score, meat color, meat texture, drip loss, meat separation and meat qualities including pH, cooking loss, water holding capacity (WHC), shear force, meat color, backfat color, meat texture were not significantly different (p>0.05) among the treatment groups. Panel test scores of tenderness were the highest in T2 compared to the others.

• Journal of The Korean Society of Grassland and Forage Science
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• v.6 no.1
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• pp.65-70
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• 1986

This experiment was carried out to identify the main pathogens infected with Piper sudangrass and to evaluate the qualitative and quantitative damage of the plants infected with leaf blight (Helminthosporium turcicum PASS) under different levels of nitrogen fertilizer (20, 30 and 40 kg/10a). The experiment was design as a randomized block design with 4 replications at experimental field of Livestock Experiment Station in Suweon, 1984. The results obtained are summarized as follows: 1. The main fungi isolated from sudangrass were identified as Helminthoporium turcicum and Collectotricum graminicolum, but 1 species fungus was not identified. 2. Leaf blight was first found on June 20 and appeared extremely in the regrowth plants from July to September. The rate of attack was associated with increasing of nitrogen fertilization (P<0.01). 3. Fresh and dry matter yields were as much as 47 and 38 percentage lower in leaf blight infected plants (disease severity: V) than those of no visible infection. 4. Concentrations of crude fat and crude protein were decreased in the plants infected with Helminthosporium leaf blight, but lignin content was increased. Dry matter and organic matter digestibility of the plants were negative correlated with the infection of leaf blight(P<0.01).

• Korean Journal of Poultry Science
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• v.13 no.2
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• pp.221-226
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• 1986

In order to study the effect of feeding moldy corn in the feed and to compare the efficacy of several antidotical treatments, a feeding trial was conducted using broiler chickens. Ground yet low corn was adjusted to contain 20% moisture and then incubated at 35$^{\circ}C$ for 20 days. The number of fungi increased from 11${\times}$10$^4$/g to 42 10$\^$7/g on incubation but aflatoxins (B$_1$, B$_2$, G$_1$, G$_2$) were not detected by TLC test. Moldy corn was included in the experimental diets at the level of 7% with various treatments. Thirty six hatched male broiler chickens were divided into 6 groups and each group was placed for 4 weeks on one of the following treatments: Fresh corn, Moldy corn, Ammoniated (1.5%) moldy corn, Moldy corn＋BHT (0.1%), Moldy corn CTC (100ppm) and Moldy corn＋Probiotics. Weight gains of the birds fed Ammoniated moldy corn diet, Moldy corn＋Probiotics dist and Moldy corn＋CTC diet were greater by 6.1%. 7.6% and 3.9% respectively than those fed Moldy corn diet. The feed efficiencies of Moldy corn＋Probiotics diet and Moldy corn＋CTC diet were better than those of Moldy corn diet. Dry matter contents of the livers of the birds fed Ammoniated moldy corn diet, Moldy corn＋BHT diet and Moldy corn diet were lower than those of other treatments. Proteion contents of the livers of the birds fed Moldy corn diet, Moldy corn ＋CTC diet and Moldy corn＋BHT diet were lower than those of other treatments. Moldy corn tended to increase fat content of the livers.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.160-164
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• 2008

This study was conducted to evaluate the quality attributes of cooked hams made with four hind leg muscles (Biceps femoris, Semimembranosus, Rectus femoris, Gluteus medius) and Longissimus dorsi. Muscles were prepared from three market-weighted crossbreeds ($L{\times}Y{\times}D$) and the pH, proximate chemical composition, color, texture attributes, and sensory properties of cooked pork muscle hams were evaluated. In the raw state, no significant differences in pH were found among the five muscle hams. However, Rectus femoris ham had the highest pH, while Longissimus dorsi ham had the lowest pH (p<0.05). All muscle hams had similar moisture, fat, and ash contents. The protein content (%) was highest in Longissimus dorsi ham (p<0.05). The Hunter L value was highest for Longissimus dorsi ham while Rectus femoris and Gluteus medius hams had the lowest Hunter L values (p<0.05). The Hunter a values were similar in Rectus femoris, Biceps femoris, and Gluteus medius hams, and lowest for Longissimus dorsi ham (p<0.05). Texture attributes were not significantly different among the five muscle hams (p>0.05). The results of sensory evaluation showed that Semimembranosus hams had the highest flavor score, but there were no significant differences among five muscle hams with regard to color, taste, and texture (p>0.05).

• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.525-536
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• 2004

The objective of this study was to identify the quantitative traits loci(QTL) for meat quality traits in pigs. Three-generation resource population was constructed from a cross between Korean native boars and Landrace sows. The resource population including founders, $F_1$ and $F_2$ was genotyped for 23 microsatellite markers on chromosome 7. The sex average total length of linkage map on chromosome 7 was estimated 154.6 cM. Meat quality traits including meat pH, meat color, drip loss, shear force, heating loss, crude fat, crude protein, crude ash and water content in muscle were collected from $F_2$ animals. For the QTL mapping, we used $F_2$ QTL Analysis Servlet of QTL express for web-based QTL mapping tools(http://qtl.cap.ed.ac.uk/). The QTLs for CIE-a and CIE-b on SSC7 were significantly detected at 1% and 5% chromosome-wide level, respectively.

• Journal of Animal Science and Technology
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• v.58 no.6
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• pp.23.1-23.17
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• 2016

Background: The functionality of myofibrillar proteins is a major factor influencing the quality attributes of muscle foods. Nonetheless, the relationships between muscle type and oxidative changes in chevon during ageing are meagrely elucidated. Postmortem changes in antioxidant status and physicochemical properties of glycolytic gluteus medius (GM) and oxidative infraspinatus (IS) muscles in goats were compared. Methods: Twenty Boer bucks (9-10 months old, body weight of $36.9{\pm}0.725kg$) were slaughtered and the carcasses were subjected to chill storage ($4{\pm}0.5^{\circ}C$). Analyses were conducted on GM and IS muscles sampled on 0, 1, 4 and 7 d postmortem. Results: Chill storage did not affect the antioxidant enzyme activities in both muscles. The IS had greater (P < 0.05) superoxide dismutase and catalase activities than GM. Carotenoid and tocopherol contents did not differ between muscles but decreased (P < 0.05) over storage. The IS had higher (P < 0.05) glycogen and ultimate pH and lower (P < 0.05) shear force and cooking loss than GM. The carbonyl content, % metmyoglobin, drip loss and TBARS increased (P <0.05) while free thiol, metmyoglobin reducing activity (MRA), shear force and myoglobin decreased (P < 0.05) over storage. Muscle type had no effect (P > 0.05) on free thiol, MRA and TBARS. The GM had lower (P < 0.05) redness on d 0 and 1 than IS while the IS had greater carbonyl, % metmyoglobin and drip loss than GM on d 7. The reflective density of slow myosin heavy chain (MHC) was higher (P < 0.05) while the density of fast MHC and actin was lower (P < 0.05) in IS than GM. Regardless of muscle type, the density of MHC decreased (P < 0.05) while that of actin was stable over storage. Nonetheless, the degradation of fast and slow MHC was greater (P < 0.05) in IS than GM. Muscle type had no effect (P > 0.05) on consumer preference for flavour, juiciness and overall acceptability. However, IS had higher (P < 0.05) tenderness score than GM on d 1 and 4 postmortem. Intramuscular fat was higher (P< 0.05) in IS compared with GM. Fatty acid composition did not differ between the muscles. However, GM had lower (P < 0.05) n-6/n-3 ratio than IS. The n-3 and n-6 PUFA declined (P < 0.05) while the SFA increased (P < 0.05) over storage. Conclusion: The changes in myofibrillar proteins and physicochemical properties of goat meat during postmortem chill storage are muscle-dependent.