• Animal Bioscience
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• v.36 no.2_spc
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• pp.350-363
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• 2023

Beef quality is characterized by marbling (marbling degree and marbling fineness), physiochemical (shear force, meat color, fat color, texture, and maturity), and sensory (tenderness, flavor, juiciness, taste, odor, and appearance) traits. This paper summarizes and addresses beef-quality characteristics and the beef-grading systems in Korea, Japan, the USA, and Australia. This paper summarizes recent research progresses on the genetic and nutritional factors that affect beef quality. Intramuscular (i.m.) adipose tissue deposition or marbling is a major determinant of beef quality. This paper addresses the mechanisms of i.m. adipose tissue deposition focused on adipogenesis and lipogenesis. We also address selected signaling pathways associated with i.m. adipose tissue deposition. Nutrients contribute to the cellular response and phenotypes through gene expression and metabolism. This paper addresses control of gene expression through several nutrients (carbohydrates, fat/fatty acids, vitamins, etc.) for i.m. adipose tissue deposition. Several transcription factors responsible for gene expression via nutrients are addressed. We introduce the concept of genome-based precision feeding in Korean cattle.

• Journal of the Korean Society of Fashion and Beauty
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• v.3 no.1 s.4
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• pp.61-71
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• 2005

Everything of the world we live in has its own unique color. Those colors move us, enrich our every day life, and make us happy. When we have our hairs dyed by a color we like, we may look different, feeling confident and activated. We select a color fur our hair color design depending on such symbolic aspects as our life styles, self-images or personalities. Namely, we tend to choose a color the image of which we like. Such a tendency implies that it should be important to study hair colors in multi-faceted ways. The purpose of this study was to survey people's preferences of hair color tone images depending on their demographic and physical variables and thereby, determine the correlations between their preferences and variables. For this purpose, hair colors tones were classified into 11 categories and thereby, subjects' preferences of hair tones were analyzed in terms of the image adjective combinations. The results of this study can be summarized as follows; As a result of analyzing subjects' preferences of hair color tones depending on their such demographic variables as gender, age group and marital status, it was found that males tended to prefer dark tones more than females, and that those in their 30's or older tended to select dark tones more than those in their 20's. On the other hand, the married preferred medium bright tones more than the singles. Furthermore, such physical variables as body size, weight and apparel size were found correlated with hair color tone preferences. To be specific, shorter people desired more to have their hair colors match with their natural ones not to be less exposed to others. Lastly, as a result of analyzing the correlation between hair color tone preferences and weight and apparel size, it was found that fat people tended more to prefer medium bright color tones than normal or slim people.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.488-493
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• 2001

The know the possibility in development of the low-fat beef patty models using crucian carp9 extraction residues (CCER, freeze dried powder : 5%, 10%, 15%), those protein nutritional quality, texture, color and sensory properties were investigated. About 13∼23% (on dry basis) of lipid in control was reduced in cooked beef patties with the higher addition ratios of CCER. In vitro protein digestibility was not changed in raw patties before cooking but 2∼4% higher digestibility was revealed in cooked patties. Computed protein efficiency ratio (C-PER) and discriminant computed protein efficiency ratio (DC-PER) of beef patties containing CCER were almost same as control. Lightness and red color value of both (raw and cooked) beef patties were decreased with the higher CCER addition ratios but brown color value of cooked samples were similar to control. Stronger hardness was noted in all beef patties containing CCER significantly (p<0.05). Consumer's acceptability were generally decreased by addition of CCER, but 10% level could be recommendable in beef patty processing.

• Korean Journal of Poultry Science
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• v.15 no.2
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• pp.61-65
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• 1988

Meat color, general composition and Putting force of Korean native Ogol fowls were investigated. These results were as follows. The contents of moisture and crude protein were higher in breast than in thigh. However, the contents of crude fat and fiber were higher in thigh than in breast. There were no significant differences in these contents with weeks of age. L, a, b value of Korean native Ogol fowls were showed grey by Hunter Color Solid. Cutting force of thigh was greater than that of breast. Also, cutting force of male was greater than that of female. Those cutting forces were increased as weeks of age increased.

• Journal of Ginseng Research
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• v.19 no.2
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• pp.144-152
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• 1995

This study was carried out in order to utilize ginseng marc (GM), a byproduct produced during the preparation of ginseng extract. For the utilization of GM as coffee-replacing beverage, GM was roasted at 140-23$0^{\circ}C$, for 10-30 min to generate coffee-like flavor and taste. The physicochemical changes in GM induced by roasting process was measured. Weight and moisture contents of GM abruptly decreased while roasting at various temperature and period of time, and the amount of water-extracted solid substances decorated beyond 23$0^{\circ}C$. Among the proximate components, total and free sugar decreased remarkably, while crude fat content increased. Crude protein content did not change by the roasting process. pH derides to pH 4.9 after 30 min at 20$0^{\circ}C$, but increased at higher temperatures. Hunter color L value of the GM powder decreased, whereas a and b values, increased up to 10 times as compared to that of the control. The brown color(O, D 490 nm) in 50% ethanol extract of the roasted GM was 46 times higher than that of the control.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.5
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• pp.725-732
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• 2012

This study was carried out to investigate the effects of hydrated potato starch on the quality of low-fat ttoekgalbi (Korean traditional patty) packaged in modified atmosphere conditions during storage. The ttoekgalbi was prepared from 53.2% lean beef, 13.9% lean pork, 9.3% pork fat, and 23.6% other ingredients. Two low-fat ttoekgalbi treatments were prepared by substituting pork fat with hydrated potato starch; either by 50% fat replacement (50% FR) or 100% fat replacement (100% FR). Both 50% and 100% FR increased the moisture, crude protein, and decreased fat content, cooking loss, and hardness. For MAP studies, 200 g of ttoekgalbi were placed on the tray and filled with gas composed of 70% $O_2$: 30% $CO_2$ (70% $O_2$-MAP) and 30% $CO_2$: 70% $N_2$ (70% $N_2$-MAP), and were stored at $5^{\circ}C$ for 12 d. During the storage time, both 50% and 100% FR showed higher protein deterioration, while no differences were found in CIE $a^*$, CIE $L^*$, lipid oxidation, and bacterial counts in comparison to control. The ttoekgalbi with 70% $O_2$-MAP was more red, lighter in color, and showed higher TBARS values compared with 70% $N_2$-MAP. The meat with 70% $N_2$-MAP showed lower aerobic bacterial counts in control than those with 70% $O_2$-MAP. The lower anaerobic bacterial counts were observed only in 50% FR and 100% FR packed with 70% $N_2$-MAP in comparison with 70% $O_2$-MAP. In conclusion, the fat replacement with hydrated potato starch showed no negative effects on the quality of low fat ttoekgalbi during storage and 70% $N_2$-MAP was better than 70% $O_2$-MAP for low-fat ttoekgalbi packaging.

• Journal of Life Science
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• v.29 no.12
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• pp.1351-1357
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• 2019

This study investigated the effect of plant oil emulsion as a replacement for animal fat on the quality characteristics of low-fat pork patties. Pork patties were manufactured using a pork fat control (CON) and olive (OPP), soybean (SPP), and canola (CPP) oil emulsions. Replacing animal fat with the plant oil emulsions increased the moisture content and decreased the fat content of the patties as compared to those with pork fat. The water holding capacity and cooking yield, and the moisture and fat retention of the patties were significantly increased, and the diameter reduction and shrinkage ratio decreased with the plant oil replacements. The color parameters of the samples were affected by the addition of the plant oil emulsions, and higher L^* and a^* values were observed in CON. The b^* value of the raw pork patty was highest in OPP, and palmitic acid was the most abundant saturated fatty acid. In terms of unsaturated fatty acids, oleic acid was highest in CON, OPP, and CPP, and linoleic acid was highest in SPP. Hardness, cohesion, and chewiness were no different among the samples, although higher springiness was observed in the pork patties with added plant oil emulsions. The taste, flavor, and palatability of the OPP and CPP patties were higher than in the CON and SPP groups. Fat replacement with plant oil emulsion therefore had a positive effect on the quality characteristics of the pork patties, and due to reduced saturated fatty acids, the end-product provides the healthy low-fat option desired by consumers.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.1-6
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• 2019

Horse fat was vacuum-extracted from fatty tissues of Jeju and Halla horse meat and their physicochemical properties were compared to those of commercial lard and beef-tallow. For color, ${\Delta}E$ was found to be decreased when crystallized. Although acid values of horse fat were higher than those of lard and beef-tallow, p-anisidine and totox values were lower. The iodine value of beef-tallow was the lowest (44.61), and those of horse fat and lard were similar (57.53-57.74). Only horse fat contained ${\alpha}-tocopherol$. The contents of ${\gamma}-tocopherol$ in Jeju and Halla horse fat, lard, and beef-tallow were 7.08, 4.57, 2.13, and 1.91 mg/kg, respectively. Palmitoleic acid ($C_{16:1}$) was found in horse fat. Melting and crystallization curves of horse fat displayed two endothermic and exothermic peaks which were differentiated from lard and beef-tallow. These results indicated that horse fat demonstrates different physicochemical properties compared to lard and beef-tallow, when applied to various types of lipid products.

• Journal of Animal Science and Technology
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• v.44 no.5
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• pp.607-616
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• 2002

This study analyzed the effects of pH, sex, backfat thickness, ribeye area, cold carcass weight, shipping month, muscle internal temperature, average daily temperature, and average relative humidity for slaughtered Hanwoo to meat color by season. The analyses focused on interaction and each effect to meat color of the factors. For the result for analysis of multiple linear regressions, meat color values were decreased as pH increased in all meat color, and the meat color values increased as the backfat thickness was increased. As the results of the decision tree analysis by each factor, cow and steer slaughtered in spring and autumn were the highest in the lightness(L*). The redness(a*) was the cases that pH was less than 5.63 and average relative humidity was over than 71.5% for Hanwoo slaughtered in autumn. The chroma(C*) value was the highest for Hanwoo that was slaughtered in summer and autumn, the pH was less than 5.60, and the back fat thickness was over than 8 mm. The hue angle($h^0$) was shown that the muscle internal temperature was less than 4.7$^{\circ}C$ among Hanwoo which was slaughtered in spring, summer, and autumn, the pH was less than 5.66, and the back fat thickness was over than 8 mm.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1993.10a
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• pp.1354-1363
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• 1993

Optical methods were developed to examine their feasibility for quality evaluation of peanut with pod. Surface color and internal quality of peanut were measured without contact. The surface color of peanut was measured by light reflectance at a region of visible wavelengths. Its characteristic was high correlated with a visual grading of peanut. A trial machine for the color grading of peanut was developed using an optical sensor and it was considered to compare with the visual grading. The spectral reflectance at a region of near infrared wavelengths from 1,200 to 2,500nm was measured , and the chemical components of peanut were related to spectral reflectance at special wavelengths. The protein, fat and moisture contents of peanut were estimated by the near infrared methods. An infrared imaging method was developed to evaluate the internal quality of peanut with pod. As thermal characteristic of peanut with pod was deeply related to internal quality , the quality of peanut can be evaluated by temperature changes on the surface of peanut. Measurement of surface color, near infrared reflectance and thermal imaging were shown to be very effective in grading of peanut with pod.