• Asian-Australasian Journal of Animal Sciences
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• v.12 no.2
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• pp.244-252
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• 1999

Intensive selection for muscle development and against fat deposition in pigs during the last 50 years has contributed to the increased incidence of porcine stress syndrome (PSS) and pale soft exudative pork (PSE). Genetics, nutrition and management, preslaughter animal handling, stunning, dehairing and carcass chilling influence the incidence and magnitude of the PSE condition. The normal incidence of PSE has been reported to range from 10 to 30%, but in some isolated instances is up to 60%. The elimination of halothane-positive pigs in breeding programs has reduced PSS and PSE. Further improvements in meat quality by terminal sire evaluation and selection can be achieved within halothane-negative populations because around 20% of the variation in meat color and water binding capacity seems to be genetically related. Pre-slaughter handling on the farm, during transit to the packing plant and at the packing plant can greatly influence the meat quality, contributing 10 to 25% of the variation. An effective stunning method, skinning instead of scalding/dehairing and rapid post-slaughter chilling further reduce the incidence of PSE pork. In addition to proper care and handling a carcass-merit based marketing system, that reflected the value differential between desirable and undesirable meat quality in the pricing system for pigs, would provide a great incentive to change pork production systems in order to improve meat quality, thus improving the image and usefulness of pork as food.

• Journal of Animal Science and Technology
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• v.64 no.3
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• pp.397-408
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• 2022

Rinse & Chill^® technology (RCT) entails rinsing the vasculature using a chilled isotonic solution (3℃; 98.5% water and a blend of dextrose, maltose, and sodium phosphates) to rinse out the residual blood from the carcass. Infusion of pre-chilled solutions into intact animal carcasses immediately upon exsanguination is advantageous in terms of lowering the internal muscle temperature and accelerating chilling. This technology is primarily used for purposes of effective blood removal, favorable pH decline, and efficient carcass chilling, all of which improve meat quality and safety. Although RCT solution contains some substrates, the pre-rigor muscle is still physiologically active at the time of early postmortem and vascular rinsing. Consequently, these substrates are fully metabolized by the muscle, leaving no detectable residues in meat. The technology has been commercially approved and in continuous use since 2000 in the United States and since 1997 in Australia. As of January 2022, 23 plants have implemented RCT among the 5 countries (Australia, US, Canada, New Zealand, and Japan) that have evaluated and approved RCT. All plants are operating under sound Sanitation Standard Operation Procedures (SSOP) and a sound Hazard Analysis Critical Control Point (HACCP) program. No food safety issues have been reported associated with the use of this technology. RCT has been adapted by the meat industry to improve product safety and meat quality while improving economic performance. Therefore, this review summarizes highlights of how RCT technically works on a variety of animal types (beef, bison, pork, and lamb).

• Proceedings of the Korean Society of Embryo Transfer Conference
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• 2002.11a
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• pp.84-84
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• 2002

The advantages of the OPS techniques(Vajta G et al, Mol Reprod Dev 51: 53-58,1998) give 1) high survival rates of various types of eggs, 2) quick and simple process, 3) inexpensive equipment and reduced chilling injury. The efficiency of IVM/IVF technique in the porcine species is relatively lower than that obtained in other species such as ruminants. Two experiments were designed to investigate the effects of in-vitro fertilization of porcine oocytes matures using different OPS protocol for chilling and warming of vitrification. Porcine oocytes from ovaries collected at abattoir were matured for 44 hours in TCM199 Earle's salt supplemental with pyruvate, pff, L-cysteine, hormones and gentamycin. Oocytes were denuded and fertilized with frozen boar semen by common method. Porcine embryos produced routinely by in-vitro culture system of NCSU23 medium. The vitrification and the warming were conducted by OPS method with the glass micropipette instead of straw vessels and modified the protocol of G.Vajta(1999). In Exp 1, Chilling/Warming:Holding Medium(HM)+EG+DMSO/HM +sucrose Medium(SM) at 39$^{\circ}C$ warm stage. In Exp 2, : PBS+CS+EG+Ficoll+ Trehalose/PBS+Trehalose at 25$^{\circ}C$ stage. Filling, freezing, packing, thawing out and further culturing were performed to follow the basic protocol of G Vajta. During IVM-lVC and post-warming, fertilization parameter and developmental potential were compared to and statistically analysed. It was not significantly different from Exp 1 and Exp 2 but 25$^{\circ}C$ of stage was slightly higher on the morula/blastocyst forming rate and better atmosphere for worker than that at 39$^{\circ}C$ stage.

• Korean Journal of Poultry Science
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• v.24 no.1
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• pp.9-15
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• 1997

This experiment was carried out to investigate the effects on shelf-life of chilling and packing methods of cold chicken breast and thigh meats. Deboned chicken breast and thigh meats were packed by either vacuum or atmosphere packing method, and stored at -2˚C for 1, 3, 7, 11, 15, and 20 days. The thiobarbituric acid(TBA) values of all treatments were significantly increased as the storage period extended(P<0.05), however, TBA values of all treatments were remark-ably decreased at 15 days. TBA values of immersion chilled and vacuum-packed thigh meats were increased, but no difference between atmosphere and vacuum-packing methods was found. The volatile basic nitrogen(VBN) values at 1 day of storage were low, but they were increased as the storage period extended. The VBN values at 20 days after storage were from 12.25~19.28 mg %. Total bacterial counts tended to increase in all treatments, however, no significant difference was found in any treatment. Total plate counts of breast meat were higher than those of thigh meat as the storage period extended.

• International Journal of Industrial Entomology and Biomaterials
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• v.26 no.2
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• pp.124-130
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• 2013

Bumblebees are widely used to pollinate various greenhouse crops. Among the different bumblebee species, Bombus ignitus is indigenous to Korea, China, Japan and Russia. B. ignitus undergoes one generation per year, and artificial hibernation is essential for year-round rearing of the bumblebee. Keeping the queens under low-temperature conditions for several months is an effective method for terminating their diapause and promoting colony development. In the present study, we investigated how cold temperature affects the artificial hibernation of B. ignitus queens. Under chilling temperatures of $-2.5^{\circ}C$, $0^{\circ}C$, $2.5^{\circ}C$ and $5^{\circ}C$ with constant humidity >80%, the queens stored at $2.5^{\circ}C$ exhibited the highest survival rates, which were 74.0% at one month, 67.0% at two months, 60.0% at three months, 46.0% at 4 months, 33.0% at 5 months and 24.0% at 6 months. Lower survival rates were observed at $0^{\circ}C$, $5^{\circ}C$, $7.5^{\circ}C$ and $12.5^{\circ}C$. At $2.5^{\circ}C$ the colony developmental characteristics after diapause were 1.2- to 1.5-fold greater than those when queens were stored at $5^{\circ}C$. Thus, $2.5^{\circ}C$ and 70% R.H. were the most favorable chilling temperature and humidity conditions for terminating the diapause of B. ignitus queens.

• Horticultural Science & Technology
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• v.29 no.2
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• pp.87-94
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• 2011

This study was carried out to investigate the effects of hot solution soaking and chilling treatment on sprouting and enlargement of bulblets obtained through in vitro culture in Korean native lilies with ornamental values. In vitro bulblets of Lilium cernuum, L. hansonii, L. hansonii for. mutatum, L. leichtlinii, and L. tsingtauense were soaked in distilled water or 100 $mg{\cdot}L^{-1}$ $GA_3$ and $GA_{4+7}$ solution maintained at $35^{\circ}C$ for two hours (hot water treatment) and/or exposed at $4^{\circ}C$ for 0, 4, or 8 weeks (chilling treatment) and then planted in plastic trays filled with media and grown in a greenhouse at $20^{\circ}C$ and under 16 h photoperiod. In all species, no bulblet propagated by tissue culture sprouted without chilling or hot water treatment due to dormancy. For dormancy breaking, $GA_{4+7}$ hot solution treatment increasing sprouting by 55-96%, whereas distilled water or GA was not effective in sprouting. Chilling treatment for 4 weeks induced sprouting by 50-70% in L. cernuum and L. leichtlinii, whereas 8 weeks was needed for sprouting of L. hansonii and L. hansonii for. mutatum. Combined treatment of hot water and chilling treatments synergistically promoted sprouting. Especially, in L. cernuum and L. hansonii, $GA_{4+7}$ hot solution soaking prior to chilling for 4 weeks promoted sprouting by 35-45% compared with the reverse order. Enlargement of bulblets resulted from increase in fresh weight and diameter was promoted by the treatments that increased the sprouting percentage of bulblets. Only in L. cernuum, shoots emerged from bulblets soaked in hot $GA_{4+7}$ solution or chilled at $4^{\circ}C$ and shoot emergence rate was highest in bulblets soaked in hot $GA_{4+7}$ solution and then chilled for 8 weeks. From these results, the most effective method for bulblet sprouting and enlargement was to soak in hot $GA_{4+7}$ solution and then chill for 4 weeks in L. hansonii, hansonii for. mutatum, and leichtlinii, and to soak in hot $GA_{4+7}$ solution and then chill for 4 weeks in L. cernuum and tsingtauense.

• Food Science of Animal Resources
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• v.29 no.6
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• pp.673-679
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• 2009

To develop ready-to-eat (RTE) style Korean traditional Galbi-jjim, the optimal conditions for sous-vide cooking and cookchill preparation and the sensory properties of the cooked products were investigated. During heating, the meat core temperatures reached $85^{\circ}C$ within 30 min and 45 min when a water bath and combination oven were used, respectively. Chilling to $3^{\circ}C$ within 45 min was conducted to meet the standards for microbiological safety set by the UK Department of Health and Social Security (DHSS) Guideline. Galbi-jjim that was vacuum-cooked in a water bath was much more tender than that of Galbi-jjim prepared using the cook-chill method, but had no difference in any reheating methods. The average sensory scores of juiciness and the overall acceptance of Galbi-jjim were significantly higher when water bath cooking was used, and there were no differences in reheating methods. In conclusion, the serial methods of sous-vide processing and rapid chilling can be applied to produce RTE traditional Galbi-jjim, and this can be conducted while meeting the standards specified in safety guidelines.

• Korean Journal of Plant Resources
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• v.29 no.5
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• pp.564-573
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• 2016

This research was performed to develop mass propagation method of round-leaved sundew (Drosera rotundifolia L.) for improving horticultural usefulness. Seeds were collected around Hwaseong-si, Gyeonggi-do in October of 2011 and experimented upon while being dry-stored at 4 ± 1.0℃ (darkness). Seed length of a major and minor axis were 1.58 ± 0.060 and 0.21 ± 0.016 ㎜, respecrively, and weight of 1,000 seeds was 6.24 ± 0.172 ㎎. Seeds were thus classified as ‘dwarf seeds’. Regarding the dormancy type, since round-leaved sundew seeds were dormancy broken and germinated at 20~30℃ under the light condition after wet-chilling treatment for 12 weeks, seeds were estimated to have physiological dormancy. Germination conditions of dormancy broken seeds were found to be 20℃ and light condition (54.7%), but germination decreased at higher temperature. Percent germination (PG), germination energy (GE), mean germination time (MGT) and T₅₀ were effectively improved by chemical treatment such as GA₃ 200 ㎎/L + kinetin 20 ㎎/L and wet-chilling treatment for 14 weeks. In conclusion these optimal conditions were thought to be a useful method for raising seedling uniformly.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.429-435
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• 2003

The purpose of this study is to predict multiplication patterns of foodborne pathogens according to packaging methods and storage conditions in home-delivered meals. Pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok which inoculated $10^6\;CFU/g$ of foodborne pathogens were packaged by wrap packaging, top sealing, vacuum packaging and stored at 25, 4 and $-18^{\circ}C$ during 5 days. The result of study was revealed that the growth and multiplication pattern of the inoculated foodborne pathogens was inhibited in chilling and freezing storage after vacuum packaging, and was significantly influenced by storage temperature. The survival of Listeria monocytogenes was also significantly influenced by storage period. The effective method to preserve the bacteriologic safety of pan fried oak mushroom and meat and soy sauce glazed hair tail in home-delivered meals was stored for maximum three days in chilling storage after vacuum packaging.

• Applied Biological Chemistry
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• v.36 no.6
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• pp.495-501
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• 1993

This experiment was carried out to find out the dormancy physiology, method of softening culture and evaluation of nutritional value of wild garlic, Ulrung-native Allium victorialis var. platyphyllum. In March, a new bulbs, the shoot and bulbs began to develop until the bulbs showed their complete dormant states in late August. The bulbs renewed to another one in every years. When shoots germinated about $1{\sim}2\;cm$ from mother bulbs, the soft tissues in the mother bublbs was degenerated and finally remained as only fiberous tissues unlike the other bulbaceous plants. There was a high inhibiting activities like ABA in the bulbs. This is believed that this inhibiting substance like ABA in the bulbs is related to the dormancy of wild garlic. Although the immatured bulbs, harvested at May and June, was treated with chilling for 90 days, it didn't germinate their shooting, but the matured bulbs, harvested at July and August, could germinate their shooting over 1 cm in 75 and 60 days chilling treatment, respectively. The shoot elongation was promoted by the longer chilling periods, the later harvesting day and the dark condition. The crude fiber content of leaf and stem increased at more expanded leaf and higher light intensity condition. Since the shoots, grown from germinating to leaf expanding time, had a good quality for food stuff and had less crude fibers, we supposed this period is to be most appropriate for harvesting time.