• Asian-Australasian Journal of Animal Sciences
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• v.29 no.6
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• pp.855-864
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• 2016

The objective of this study was to compare the physicochemical and nutritional properties of breast and thigh meat from commercial Chinese crossbred chickens (817 Crossbred chicken, 817C), imported commercial broilers (Arbor Acres broiler, AAB), and commercial spent hens (Hyline Brown, HLB). The crossbred chickens, commercial broilers and spent hens were slaughtered at their typical market ages of 45 d, 40 d, and 560 d, respectively. The results revealed that several different characteristic features for the three breeds. The meat of the 817C was darker than that of the other two genotypes. The 817C were also characterized by higher protein, lower intramuscular fat, and better texture attributes (cooking loss, pressing loss and Warner-Bratzler shear force [WBSF]) compared with AAB and HLB. The meat of the spent hens (i.e. HLB) was higher in WBSF and total collagen content than meat of the crossbred chickens and imported broilers. Furthermore, correlation analysis and principal component analysis revealed that there was a clear relationship among physicochemical properties of chicken meats. With regard to nutritional properties, it was found that 817C and HLB exhibited higher contents of essential amino acids and essential/non-essential amino acid ratios. In addition, 817C were noted to have highest content of microelements whereas AAB have highest content of potassium. Besides, 817C birds had particularly higher proportions of desirable fatty acids, essential fatty acids, polyunsaturated/saturated and (18:0+18:1)/16:0 ratios. The present study also revealed that there were significant differences on breast meat and thigh meat for the physicochemical and nutritional properties, regardless of chicken breeds. In conclusion, meat of crossbred chickens has some unique features and exhibited more advantages over commercial broilers and spent hens. Therefore, the current investigation would provide valuable information for the chicken meat product processing, and influence the consumption of different chicken meat.

• Journal of Korean Medical classics
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• v.23 no.6
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• pp.27-44
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• 2010

In order to setup the diet guideline of five grains, five meats, five fruits, and five vegetables for the diseases of five organs, I reviewed the their tastes by comparing "Naekyeong" with "Euhakibmun", "Dongeuibogam". 'Ma(麻)' in "Naekyeong" means not a hemp, a ramie or a jute, but a sesame(胡麻;참깨). 'Maik(麥)' in it means both a barley(大麥;보리) and a wheat(小麥;밀). 'Guak(藿)' in it means bean leaves(콩잎), leaves of a red-bean(팥잎) or brown seaweed(海藻;미역). 'Gyu(葵)' in "Euhakibmun Jangbujobun(臟腑條分)" is a miswritten word for 'Welsh onion' caused by similarity of shape of word. Food of a salty taste according to five elemental arrangement in "Naekyeong" is really salty according to "Euhakibmun" and "Dongeuibogam". But a barley(大麥) and a wheat(小麥) of sour taste are bitter, a chicken of sour taste or hot taste is sweet, nonglutinous millet of sour taste is sweet, an apricot of bitter taste is hot, a sesame seed of sweet taste is sour, a nonglutinous rice of hot taste is sweet, and a horsemeat of hot taste is bitter according to them. There are two ways to recommend the food for diseases of five organs. One way is to promote or control the Qi(氣) of five organs according to "Somun(素問)" and "Euhakibmun Jangbujobun", the other way is to build up the Yin(陰血) of five organs according to "Yungchu(靈樞) five tastes(五味)". The two different ways are not contradictory to each other, but complement on the view point of their substances(體) or actions(用).

• Food Science of Animal Resources
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• v.27 no.2
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• pp.203-208
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• 2007

Organic duck's carcass weight was lower than general duck's because of the differences in breed and feeding method, but there was no difference in carcass percent among them. The rate of organic duck's fresh breast meat(17.62%) was significantly higher than that of general duck's(11.95%)(p<0.05). The rate of fresh leg meat rate was lower in organic duck, but there was no significant difference among them(p>0.05). The pH of breast and leg measured immediately after butchering were 6.48 and 6.73 in organic duck, respectively and there was significant difference among them(p<0.05). According to the sensory test, the texture, odor, tenderness, and taste showed better preference in organic duck than those of broiler chicken. According to above physicochemical analysis and sensory test, organic duck showed higher pH, higher shear force, and lower cooking loss. Therefore, it is considered to be very valuable to develop the exploitation of meat product in organic duck which had good quality and tastiness.

• Korean Journal of Food Science and Technology
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• v.13 no.3
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• pp.194-201
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• 1981

In order to determine the residue levels of organochlorine insecticides in various meats consumed by Korean population, 80 samples of beef, pork and chicken were collected throughout the country and analyzed for their fat contents and pesticide residue levels. Organochlorine insecticides detected in the meat samples were ${\alpha}-BHC,\;{\beta}-BHC,\;heptachlorepoxide\;and\;DDE$. The average residue levels of the four pesticides on fat basis were 0.466 ppm in domestic beef, 0.145 ppm in imported beef, 0.264 ppm in pork and 0.106 ppm in chicken, in decreasing order of ${\alpha}-BHC>DDE>heptachlorepoxide>{\beta}-BHC$. Daily intake per person of the residues from meat by Korean population was estimated to be $1.0{\mu}g$ of total BHC, $0.1{\mu}g$ of heptachlorepoxide and $0.3{\mu}g$ of DDE. This level was far below the acceptable daily intake of organochlorine insecticides $(18\;{\mu}g/㎏\;body\;weight)$ as recommended by FAO/WHO.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.606-611
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• 1999

To identify irradiated foods, studies have been carried out with electron spin resonance (ESR) spectroscopy on bone containing foods, such as chicken, pork, and beef. Bones cleaned, pieced and dried were irradiated with doses of 0, 1, 3, 5 kGys using a $Co^{60}$ irradiator. The bones were placed in a resonant quartz tube with an internal diameter of about 4.0 mm within the Bruker Win-ESR spectrometer, and the intensity of the ESR signal could be quantified by double integration of the first derivative spectrum. The irradiated bone presented an asymmetric absorption in shape, different from that of an unirradiated one. It could be possible to detect at doses lower than 1 kGy below the dose employed commercially (3 kGy) in the case of irradiated chicken bone. The signal intensity was greatest in the beef bone, intermediate in the pork bone and lowest in the chicken bone; it was normally lower for smaller animals than for larger species, and small variations were observed between samples of the same species. The intensity of the signal induced in bones increased linearly with irradiation doses in the range of 1.0 kGy to 5.0 kGy, and it was possible to distinguish between samples given low and high doses of irradiation. The signal stability for 6 weeks made them ideal for the quick and easy identification of irradiated meats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.302-308
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• 2009

This study was performed to investigate the effect of dietary medicinal herb extract mix (MHEM, mulberry leaf : Japanese honeysuckle : goldthread＝48.5:48.5:3.0) on antioxidative activity of chicken thigh meat. The dietary treatments consisted of a corn-soybean meal basal diet (control), basal diet with 0.3% and 1% MHEM. At the end of the feeding trial, thigh meat samples were collected and stored in a refrigerator at $4^{\circ}C$ to be analyzed on day 0, 3, 7 and 14. The MHEM did not affect proximate composition of the thigh meat. Total phenol contents of the thigh meats in treatment groups were higher than that of the control (p<0.05). 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity were higher in dietary treatment group. 2-Thiobarbituric acid reactive substances values of the treatment group were lower than that of control at day 7 and 14 and the added level also affected the inhibition of lipid oxidation of thigh meat. In sensory test, panelists preferred treatment group at day 7 and 14. Therefore, results indicate that dietary MHEM added to chicken may retard the oxidative deterioration of chicken thigh meat during cold storage.

• Journal of the Korean Home Economics Association
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• v.5 no.1
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• pp.733-739
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• 1966

A 371 agricultural households from 26 different communities in South Korea was subjected on a study of food taboos in January of 1966. To the pregnant women, those to whom a high protein diet is particurally important, as many as 14 different kinds of foods, mostly portein rich foods, were avoided to eat. It is believed that if duck is eaten while pregnant her baby may walk like a duck in later life. Some mother have a strong aversion to the rabbit meat that her unborn baby must be a harelip. It is feared to eat chicken, shark or carp by the pregnant mother for her baby may get a gooseflesh appearance, or fish scale-like skin in later life. It is thought that if mother eats soup made of meat borns, especially chicken bones, a disfigured baby may be born. Some area informed that if mother eats crab meat her future baby will always bubble. To the child-bearing mothers 13 different kinds of foods were avoided to eat. Some believe that if raddish kimchi, soybean curd, squash are eaten while dilivery that mother may get dental decay or to lose all her teeth. Other think that highly spiced raddish kimchi cause delivery difficult. To the lactating mothers 7 different items of foods were not recommended to eat. It is a common belief that eating green vegetables, especially fresh lettuce, are restricted that her baby may stool greenish. It is said that eating ginsen-chicken soup, or ginsen tea during lactating reduces breast milk secretion. To the weaning babies 7 different kinds of foods were prohibited to fee. Eggs are not eaten because mothers think her babies will start to talk very late. Eight different items of foods in cases of gastro-intestinal diseases, 5 items for liver disease, 7 items for high blood pressure as well as for paralysis were respectively restricted. It is said that meats including pork, beef, and chicken are neither desirable for the patients of high blood pressure nor those of paralysis. To the measles children 10 varieties of foods were restricted. Especially soybean products and meats were not encouraged to use for avoiding asecond attack of measles. For the common cold 8 different kinds of foods were aversed and men think that eating of soup of undria delays a recovery. For the tuberculosis 4 kinds of foods were prohibited to eat. It is said that wine, red pepper and ginsen will stimulate lung bleeding. Many mothers had a strong aversion to fermented shrimp and fish in case of style. and 5 different items of foods were restricted. In case of menstration not so many foods were restricted as other cases, but meat soup is not eaten in this condition in some areas. Majority of food taboos in Korean villages are neither based on tribal nor religious factors. But no one knows how, since what ages, from where, these food taboos have been transmitted and spread over the country. This survey found a great variety of food taboos, aversions, traditional beliefs and prohibitions latent unknown reseasons, or non-scientific conceptions, or completely different ideas from the modern medical aspect, or somewhat fallacious and superstitious beliefs. For the vascular disease contrasting approach were found between modern the oritical therapy and popular remedy among the rural populations who largely depend on the eastern medication. Further scientific study on either side should be done to lead the patient proper way. Many restricted foods such as rabbit, duck, chicken and fish are best resources of protein rich foods which are available in the village. Emphasis should be laid upon breaking down fallacious and supersititious food taboos through the extended nutrition education activities in order to improve food habit and good eating pattern for healthier and stronger generations of Korea.

• Korean Journal of Poultry Science
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• v.35 no.3
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• pp.255-265
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• 2008

The objective of this study was to evaluate the docosahexaenoic acid(DHA) levels of meats and eggs from chickens which were fed fermented soybean meal(FSM) by marine microalgae(Schizochytrium mangrovei MM103). The diets contained different amounts of FSM at 0, 3, 5 and 10%. DHA content of carcass was increased with dietary FSM. DHA amounts in the breast meat were higher in the 10% FSM diet(2.21%) than the 5%(1.65%) and 3%(1.18%) FSM, and similar results were observed in the leg meat(10% FSM: 2.21%; 5% FSM: 1.65%; and 3% FSM: 1.18%, respectively) and in eggs(10% FSM: 2.02%; 5% FSM: 1.22%; and 3% FSM: 0.73%). The level of n-3 polyunsaturated fatty acids such as DHA(22:6n-3) in the FSM treatment was significantly higher than those of the other groups(P<0.05). The results demonstrated that FSM by marine microalgae could be used to enhance DHA amounts in chicken meats and eggs.

• Food Science of Animal Resources
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• v.18 no.3
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• pp.261-268
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• 1998

In beef, the composition of saturated and unsaturated fatty acids(UFA) were 41.1% and 56.7%, respectively. The rates of saturated fatty acid (SFA) was 36.3, 40.9, 39.2 and 48.1% in loin, picnic shoulder, ham and rib, respectively. However, UFA showed 62.3, 58.4, 56.8, 50.9% in loin, picnic shoulder, ham and rib, respectively. The rates of monounsaturated fatty acid (MUFA) were similar to those of unsaturated fatty acid in four portions. The content of SFA, UFA and polyunsaturated fatty acid(PUFA) were 40, 59 and 9.4%, respectively, in pork. In portional comparison, composition of unsaturated fatty acids in picnic shoulder, ham rib and loin were 64.2, 60.4, 54.6 and 55.3%, respectively. The UFA contents of rib and loin were lower than picnic shoulder and ham, but SFA levels were higher. Total UFA content of chicken was 62.9% showing higher level than other species, but low when compared to that of duck meat. SFA content resulted in lower level than other portions. In the skin of chicken, MUFA content was especially high showing no significant changes in UFA contents. Duck meat showed lower SFA content, but higher content in UFA compared to those of other species. Skin and thigh contained 31.8 and 31.5%, respectively, in SFA, which are lower level than those of breast and thigh meat. The UFA contents of skin and thigh were 67.4 and 67.7%, respectively, which are relatively high compared to those of other portions. Meanwhile, the ratio of UFA was not high in canis meat compared to other meat. PUFA was, however, 24.2% showed significantly different from other meats. The contents of SFA were 35.4% and 35.9%, respectively, in picnic shoulder and ham. They showed lower SFA but higher UFA content than those of rib and loin. In contrast, the ratio of picnic shoulder and ham were 61.6 and 61.4%, respectively. Interestingly, picnic shoulder showed higher UFA content, especially in arachidonic acid level than other portions.

• Journal of Biosystems Engineering
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• v.40 no.2
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• pp.145-152
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• 2015

Purpose: The inability to adequately judge the efficacy of cleaning and sanitation procedures in deli departments is a recognized food safety concern. In a prior study, our research group demonstrated that visual inspection of cleaned produce processing surfaces could be enhanced through the use of a portable fluorescence imaging device that detected residual produce residues. Methods: To explore the feasibility of using fluorescence imaging to similarly detect residual deli residues, spectra of American, Cheddar, Provolone, and Swiss cheeses and of processed chicken, ham, roast beef, and turkey were acquired using a laboratory hyperspectral imaging system. Circular punches of these commodities were placed onto stainless steel and high density polyethylene coupons for imaging. The coupon materials were selected to represent common surfaces found in deli departments. Results: Analysis of hyperspectral fluorescence images showed that cheeses exhibited peaks in the blue-green region and at around 675 nm. Meats exhibited peaks in the blue-green region with one of four ham and one of four chicken brands exhibiting peaks at around 675 nm, presumably due to use of plant-derived additives. When commodities were intermittently imaged over two weeks, locations of spectral peaks were preserved while intensity of peaks at shorter wavelengths increased with time. Conclusion: These results demonstrate that fluorescence imaging techniques have the potential to enhance surface hygiene inspection in deli departments and, given the immediate availability of imaging results, to help optimize routine cleaning procedures.