• Food Science of Animal Resources
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• v.18 no.1
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• pp.81-87
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• 1998

the objective of this study was to develop the Korean style fermented sausage by addition of Korean native spices(Mugwort Artemisaia asiatica ;pine needles pinus thunbergii ; Japanese pepper Zanth-oxylum prperitum ; Arrowroot pueraria hirsuta) instead of foreign-original spices(white pepper corian-der)pH of all sausages was lowered rapidly during ripening. pH reductio of sausages with foreign spices was mere rapid than that with Korean native spices except for the sausages with all mixtured Korean native spices. Aw was not affected by differentiated spices. The "a" value among Hunter Color Value of sausages that produced with mixed Korean native spices was higher than sausages with foreign spices Lactic acid bacteria rapidly increased and reached to 108cfu/g after 2 days of ripening. Korean native spices used to this work did not inhibit the inhibit of lactic acid bacteria in fermented sausages but enterobacteria did not detected after 10 days of fermentation in the sausages with mixed Korean native spices.

• Korean Journal of Agricultural Science
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• v.4 no.1
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• pp.75-83
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• 1977

Korean native goats were used for meat production test, and summarized resalts are as follows. 1. The amounts of feed consumed for Korean Native Goat were significantly higher at day than at night. 2. The feed intake was decreased and live weight gain was lower for the summer period. 3. The concentrate consumption was increased when poor quality of pasture and native grass. 4. Compared between single bran feeding group$(T_2)$ and mixed grain feeding group$(T_3)$, the roughage consumption were similar in both groups. 5. By the use of feeding standard for feeding of Korean Native Goat, the feed convertion of T.D.N, D.C.P, and M. E were decreased. 6. It is necessary to periodically protect from contamination parasitic such like stomach worm, liver flack, nodula worm disease and coccidiosis. 7. The carcass rates of goat at 11-12 months age were higher in $T_3$ feeding group as 44.56% compared with $T_2$ feeding group as 42.17% and tethering group as 35.1% and also the dressed carcass percentage were 33.89%, 30.25% and 29.92% respectively. 8. By increasing the amouat concentrate feeds, fat content in muscle was increased but moisture and ash contents were decreased. 9. The fat caused unacceptable flavour was about 4 percent of total dressed goat meat. 10. Among the spices, clove and pepper were better to improved meat flavour for sausage and can meat processing 11. It was known that the quality of goat meat was suitable for meat processing.

• Journal of Plant Biotechnology
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• v.47 no.1
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• pp.15-25
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• 2020

Allium L. is one of the largest genera of the Amaryllidaceae family, with more than 920 species including many economically important species used as vegetables, spices, medicines, or ornamental plants. Currently, DNA barcoding tools are being successfully used for the molecular taxonomy of Allium. A total of 46 Allium species were collected from their native areas, and DNA was extracted using the IBRC DNA extraction kit. We used specific primers to PCR amplify matK. DNA sequences were edited and aligned for homology, and a phylogenetic tree was constructed using the neighbor-joining method. The results show thymine (38.5%) was the most frequent and guanine (13.9%) the least frequent nucleotide. The matK regions of the populations were quite highly conserved, and the amount of C and CT was calculated at 0.162 and 0.26, respectively. Analysis of the nucleotide substitution showed C-T (26.22%) and A-G (8.08%) to have the highest and lowest percent, respectively. The natural selection process dN/dS was 1.16, and the naturality test results were -1.5 for Tajima's D and -1.19 for Fu's Fs. The NJ dendrogram generated three distinct clades: the first contained Allium austroiranicum and A. ampeloprasum; the second contained A. iranshahrii, A. bisotunense, and A. cf assadi; and the third contained A. rubellum and other species. In this study, we tested the utility of the matK region as a DNA barcode for discriminating Allium. species.

• Journal of The Korean Society of Grassland and Forage Science
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• v.42 no.1
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• pp.26-31
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• 2022

This study was carried out to evaluate the growth characteristics and forage yield potential for warm season grass as emergency forages. The experimental design was a randomized block design (RBD) with three replications. Two barnyard millet (Echinochloa species cv. Shirohie and Jeju native), a pearl millet (Pennisetum glaucum cv Feed milk 2) a proso millet (Panicum miliaceum cv Native), a teffgrass (Eragrostis tef cv. Tiffany) and a kleingrass (Panicum coloratum cv. Selection 75) were compared for forage production and quality at the Mid regions of Korea. Warm season forage crops were sown on May 21 and June 23 respectively, and in 2021, it was sown twice on May 21 and June 21 The number of days to seedling emergence for barnyard millet and teffgrass was observed approximately 10 and 3 days after seeding, respectively. The cultivation period from seeding to harvest was within 60 days for all entry spices except for the late-heading type barnyard millet (within 84 days). As for the dry matter yield by seeding date, the dry matter yield of the late-heading type barnyard millet in May seeding was the highest at 23,872 kg/ha, and the kleingrass was the lowest at 3,888 kg/ha. For the June seeding, the dry matter yield of the late-heading type barnyard millet was 17,032 kg/ha, the highest, and the proso millet, teffgrass and kleingrass showed the lowest at 5,468, 5,442, and 5,197 kg/ha, respectively. The crude protein (CP) content was varied by warm season grass species, but the early-heading type barnyard millet, teffgrass, and kleingrass showed the highest tendency, and the late-heading type barnyard millet showed the lowest at 5.7~5.9%. Neutral detergent fiber (NDF) and acid detergent fiber (ADF) content did not show a significant difference between the seeding in May, but kleingrass in June sowed lower than the others.