• Journal of Bio-Environment Control
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• v.18 no.4
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• pp.475-480
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• 2009

These studies were carried out to find the effect of packing materials and storage temperature to enhance the storability of Salicornia europaea. The fresh weight loss was less than 2% at below $10^{\circ}C$ and non-perforated package, but $25^{\circ}C$ and perforated package treatment showed more than 4% of fresh weight loss that result to deteriorate quality. The carbon dioxide and oxygen contents remained 1~2% and above 15% in non-perforated package, and these contents were in proportion to gas permeability of packing materials. All the temperature treatments except 25c showed rapidly increasing ethylene concent from 7days after storage, and the highest ethylene content was $2^{\circ}C$ treatment that should appear chilling injury. The off-odor and deterioration ratio were lowest in $5^{\circ}C$ among the temperature treatments and $50{\mu}m$ thickness ceramic film treatment at $5^{\circ}C$ storage, while packing materials did not show any trends among the temperature treatments. The shelf life based on visual quality showed highest in $50{\ss}|$ thickness ceramic film packing and $5^{\circ}C$ treatment, and that was 28days.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.2
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• pp.246-253
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• 2017

Objective: Present study explores the effect of hot summer period on the glycolytic rate of early post-mortem meat quality of Ghungroo and Large White Yorkshire (LWY) pig and comparative adaptability to high temperature between above breeds by shifting the expression of stress related genes like mono-carboxylate transporters (MCTs) and heat shock proteins (HSPs). Methods: Healthy pigs of two different breeds, viz., LYW and Ghungroo (20 from each) were maintained during hot summer period (May to June) with a mean temperature of about $38^{\circ}C$. The pigs were slaughtered and meat samples from the longissimus dorsi (LD) muscles were analyzed for pH, glycogen and lactate content and mRNA expression. Following 24 h of chilling, LD muscle was also taken from the carcasses to evaluate protein solubility and different meat quality measurements. Results: LWY exhibited significantly (p<0.01) higher plasma cortisol and lactate dehydrogenase concentration than Ghungroo indicating their higher sensitivity to high temperature. LD muscle from LWY pigs revealed lower initial and ultimate pH values and higher drip loss compared to Ghungroo, indicating a faster rate of pH fall. LD muscle of Ghungroo had significantly lower lactate content at 45 min postmortem indicating normal postmortem glycolysis and much slower glycolytic rate at early postmortem. LD muscle of LWY showed rapid postmortem glycolysis, higher drip loss and higher degrees of protein denaturation. Ghungroo exhibited slightly better water holding capacity, lower cooking loss and higher protein solubility. All HSPs (HSP27, HSP70, and HSP90) and MCTs (MCT1, MCT2, and MCT4) in the LD muscle of pigs inclined to increase more in Ghungroo than LWY when exposed to high temperature. Conclusion: Effect of high temperature on the variation of HSPs and MCTs may play a crucial role in thermal tolerance and adaptation to different climatic conditions, pH regulation, muscle acidification, drip loss, protein denaturation and also in postmortem meat quality development.

• Korean Journal of Weed Science
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• v.7 no.3
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• pp.257-264
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• 1987

Effect of various physical and chemical treatments on dark germination of Oenothera lamarckiana seeds were primarily investigated to find out factors affecting germination. Germination of seeds which did not germinate in the constant temperature and darkness was induced by several physical treatments such as sonification, wetting and drying, freezing and thawing, and removal of seed coat. Pretreatment of chilling ($4^{\circ}C$), freezing ($-10^{\circ}C$) and incubation at high temperature ($80^{\circ}C$) induced dark germination of seeds which did not germinate in the constant temperature ranges of 15 to $40^{\circ}C$ under darkness. Alternating temperature also had a stimulatory effect on dark germination of Oenothera lamarckiana seeds. Sensing of seeds to alternating temperature appeared to be completed during the first two days after imbibition. The minimum difference of temperature required for dark germination was $5^{\circ}C$ in the range of $15-25^{\circ}C$. A thiourea (1.0%) treatment induced dark germination, but GA, IAA, BA and Ethrel failed to do so.

• Korean Journal of Plant Tissue Culture
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• v.28 no.6
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• pp.317-321
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• 2001

This study was carried out with Lilium oriental hybrid cv. Casa Blanca to observe the effect of in vitro culture conditions on ex vitro sprouting of bulblets. Low temperature (15$^{\circ}C$) inhibited the growth of in vitro bulblets while high temperature ($25^{\circ}C$) enhanced the growth. Bulblets cultured at 15$^{\circ}C$ did not show dormacy while those cultured at 2$0^{\circ}C$ ,$25^{\circ}C$ had a longer dormancy period. High sucrose concentration (9%) induced longer dormancy. Dormancy period was also prolonged in bulblets cultured in vitro at high temperature ($25^{\circ}C$). Dormancy period was more affected by in vitro culture temperature rather than sucrose concentration. Physiological dormancy was released more rapidly when bulblets were cultured at $25^{\circ}C$ for 6 weeks and further transferred at 15$^{\circ}C$ and cultured for another 12 weeks. Treatment of ABA induced the dormancy in Lilium bulblets but when bulblets were subjected to chilling treatment (4$^{\circ}C$ for 8 weeks) nearly 100% sprouting were observed. The medium containing 1.0 mg/L BA or 1.0 mg/L fluridone was also effective to produce non-dormant bulblets.

• Applied Biological Chemistry
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• v.32 no.1
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• pp.23-29
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• 1989

Biochemical consequence of the accumulation in cells of superoxide $(O^{-}_{2})$ which was proposed to be probably a common chemical factor in the secondary process of the mechanism of chilling injury as well as in the visible light photodamage in cells of higher plants, has been investigated in the present work. Especially focused was the destructive effect of $O^{-}_{2}$ on the biochemical activity of mitochondria, as informations which support the suggestion that mitochondrial inner membrane is the major site of $O^{-}_{2}$ production have been collected. Mitochondria and submitochondrial particles (SMP) were prepared from soybean hypocotyls for this case study. When SMP were treated with the electrolytically produced $O^{-}_{2}$ they suffered not only inhibition of the membrane-bound enzymes as demonstrated by cytochrome c oxidase, but also lipid peroxidation of membrane as proved by malondialdehyde production. Malate dehydrogenase present in the protein extract from mitochondrial matrix was also inhibited by the $O^{-}_{2}$ treatment. These results exhibited the chaotic effect of the overproduction and accumulation of $O^{-}_{2}$ in cells under a certain abnormal circumstance such as environmental stress on the physiological function of mitochondrial; disruption of the cellular metabolic pathways and the structural integrity of membrane.

• Journal of Animal Science and Technology
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• v.49 no.3
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• pp.387-394
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• 2007

To investigate the effects of deboning time and muscle type of ham on quality characteristics of cooked press ham, a total of twelve pigs(barrow, 100±5kg) were slaughtered and split in half. The left side ham of carcasses was deboned immediately after slaughter whereas the right side ham was deboned after chilling for 24 hours at 4℃. Each of two muscles(SM; Semimembranosus, BF; Biceps femoris) was used to make a press ham. The pH of hot-boning muscles was significantly(p＜0.05) higher than that of cold- boning muscles, and the pH of SM samples was significantly(p＜0.05) higher than BF samples. Hot-boning muscles showed significantly(p<0.05) longer sarcomere length compared with cold-boning muscles. There was no significant difference in myoglobin(Mb) percentage between SM and BF muscles, but SM samples of hot-boning showed significantly(p<0.05) lower L* value compared to hot-boning BF samples. The lightness(L*) of hot-boning muscles was significantly(p<0.05) lower than that of cold-boning muscles. These results suggested that the dark color of hot-boning samples might be due to not only the high muscle pH but also the long sarcomere length without difference in Mb percentage. Hardness and gumminess of hot-boning press ham were significantly(p<0.05) lower than those of cold-boning samples. These results implied that color and pH of press ham did not affected by deboning time or muscle type of ham. However data suggested that texture and panel test of press ham might be improved by using hot-boned muscle due to long sarcomere length of raw meat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.661-666
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• 2003

This research was aimed at evaluating the effects of natural antioxidants on lipid oxidation and sensory quality in cooked, chill- stored and reheated Wanjajun prepared with pork meat (short shank). Sage (SA) and combinations of herbs; basil/mints (BM), rosemary/parsley/thyme (RPT) were used as sources of antioxidants. The products were pan-fried in a medium layer of soybean oil and then stored in a refrigerator at 3$^{\circ}C$ for 8 days after rapid chilling. The process of heat treatment of Wanjajun caused changes in the chemical composition of products and simultaneously, thermal oxidative reaction was initiated. During storage of products in a refrigerator, further hydrolytic and oxidative processes in the lipid extraction were progressed. Acid value was increased, peroxides and malonaldehyde formation gradually were increased during cool storage. Addition of garlic, sage and combinations of herbs retarded the process of oxidation. Wanjajun made with addition of SA and RPT showed good quality in antioxidative potential after 8 days of storage. The sensory effect of herbs on undesirable warmed-over flavor was in order of : SA>RPT>BM.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.11
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• pp.1649-1656
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• 2015

Gene expression profiling has offered new insights into postmortem molecular changes associated with meat quality. To acquire reliable transcript quantification, high quality RNA is required. The objective of this study was to analyze integrity of RNA isolated from chicken skeletal muscle (pectoralis major) and its capability of serving as the template in quantitative real-time polymerase chain reaction (qPCR) as a function of postmortem intervals representing the end-points of evisceration, carcass chilling and aging stages in chicken abattoirs. Chicken breast muscle was dissected from the carcasses (n = 6) immediately after evisceration, and one-third of each sample was instantly snap-frozen and labeled as 20 min postmortem. The remaining muscle was stored on ice until the next rounds of sample collection (1.5 h and 6 h postmortem). The delayed postmortem duration did not significantly affect $A_{260}/A_{280}$ and $A_{260}/A_{230}$ ($p{\geq}0.05$), suggesting no altered purity of total RNA. Apart from a slight decrease in the 28s:18s ribosomal RNA ratio in 1.5 h samples (p<0.05), the value was not statistically different between 20 min and 6 h samples ($p{\geq}0.05$), indicating intact total RNA up to 6 h. Abundance of reference genes encoding beta-actin (ACTB), glyceraldehyde 3-phosphate dehydrogenase (GAPDH), hypoxanthine-guanine phosphoribosyltransferase (HPRT), peptidylprolylisomerase A (PPIA) and TATA box-binding protein (TBP) as well as meat-quality associated genes (insulin-like growth factor 1 (IGF1), pyruvate dehydrogenase kinase isozyme 4 (PDK4), and peroxisome proliferator-activated receptor delta (PPARD) were investigated using qPCR. Transcript abundances of ACTB, GAPDH, HPRT, and PPIA were significantly different among all postmortem time points (p<0.05). Transcript levels of PDK4 and PPARD were significantly reduced in the 6 h samples (p<0.05). The findings suggest an adverse effect of a prolonged postmortem duration on reliability of transcript quantification in chicken skeletal muscle. For the best RNA quality, chicken skeletal muscle should be immediately collected after evisceration or within 20 min postmortem, and rapidly preserved by deep freezing.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.737-743
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• 2013

The aim of this research is to evaluate the effects of cooking time and storage temperature on the quality of home-made retort pouch packed Chuncheon Dakgalbi. The leg meat of broiler is being cut into cubes and is mixed with the Dakgalbi sauce and vegetables. Around 200 g of Chuncheon Dakgalbi is being stuffed into a retort pouch and then vacuumed. The retort pouch packed Chuncheon Dakgalbi is subjected to cooking (autoclaving) at $110^{\circ}C$ and 0.75 Kgf for 10, 20 or 30 min and then transferred to the chilling room at $2^{\circ}C$ for rapid cooling procedures. Subsequently, the samples are stored at $4^{\circ}C$ or $25^{\circ}C$ for 4 wk. According to results of sensory evaluation, the highest sensory scores were found in Chuncheon Dakgalbi which was cooked for 30 min (p<0.05). Prolonged cooking time tends to decrease the pH, CIE $L^*$ and CIE $a^*$ levels, and slightly promote the lipid oxidation and protein deterioration. The Chuncheon Dakgalbi being cooked for 10 min promoted the lipid oxidation and protein deterioration during storage at $25^{\circ}C$. Moreover, the total aerobic and anaerobic bacteria in Chuncheon Dakgalbi being cooked for 10 min started to grow after 3 wk of storage at $25^{\circ}C$. Cooking (autoclaving) at $110^{\circ}C$ for 30 min is able to maintain the quality and shelf-life of retort pouch packed Chuncheon Dakgalbion the market.

• Journal of Plant Biotechnology
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• v.29 no.2
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• pp.85-92
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• 2002

This study has been focused on improving transformation efficiency of rice using Agrobacterium tumefaciens. We have demonstrated the effect of this system when the GPAT gene related to the cold-resistance was transferred by Agrobacterium tumefaciens in rice. Transformation conditions were modified using intron $\beta$-glucuronidase (GUS) expression as a reporter gene in the rice. In this study, mature seed-derived calli of rice (Oruza sativa L. cv. Dongjin) were pre-cultured for 3 days and then infected with Agrobacterium. When this infected calli were cultured in the dark for 10 days on co-cu]lure medium containing 50 mg/L of CaCl$_2$, 30 mg/L of acetosyringone, 2 mg/L of 2,4-D, 120 mg/L of betaine, high GUS expression was observed. In the present transformation system, the efficiency of transformation of GPAT gene was about 54%. Stable integration of GPAT gene into chromosomal DNA was proven by southern blot analysis of genomic DNA isolated from T$_{0}$ progenies. The progenies (T1 generation) derived from primary transformant of 5 lines were segregated with a 3 (resistant) : 1 (sensitive ratio) in medium containing hygromycin. This high frequency transformation system can be used as a useful tool in transformation of another monocotyledon.n.