• Food Science of Animal Resources
• /
• v.39 no.2
• /
• pp.240-254
• /
• 2019

This study investigated the effect of storage state (chilled state on sous-vide, CS; frozen state without thawing on sous-vide, FS; and frozen/thawed states on sous-vide, TS) and sous-vide cooking temperature ($65^{\circ}C$ and $72^{\circ}C$) on the longissimus dorsi muscle quality of pork. FS showed a higher moisture content than that of CS and TS (p<0.001), whereas both FS and CS showed higher expressible moisture loss than that of TS (p<0.001). FS showed a lower cooking loss (p<0.001) than that of CS and TS. FS and TS exhibited significantly higher lipid oxidation than that of CS. Carbonyl and sulfhydryl content were not significantly affected by the storage treatment. FS and TS exhibited lower shear force than that of CS (p<0.001). FS and TS showed higher springiness than that of CS (p<0.001), FS exhibited lower gumminess than that of CS and TS (p<0.01). Sous-vide treatment at $65^{\circ}C$ exhibited significantly higher moisture content and lower expressible moisture loss, cooking loss, and total and sarcoplasmic protein than those at $72^{\circ}C$. Shear force and springiness of $65^{\circ}C$-treated groups were lower than those of $72^{\circ}C$-treated groups (p<0.01). Cooking temperature significantly influenced overall acceptability, whereas the storage state did not affect the overall acceptability. These results indicated that meat quality might be improved upon cooking from the frozen or frozen/thawed state using sous-vide when compared with traditional processing.

• Journal of the Korean Society of Food Culture
• /
• v.21 no.4
• /
• pp.426-432
• /
• 2006

This study was conducted to investigate the changes in quality characteristics of frozen maesil according to thawing methods. The quality of maesil thawed in microwave oven was superior to those thaw in refrigerating temperature(5 $^{\circ}$) and in room temperature(25 $^{\circ}$). Drip loss of maesil thawed in microwave oven was 3.2${\pm}$0.2%. The total content of free sugars of maesil was 426.6 mg%, and 3% of them was decreased during thawing in microwave oven. The total content of organic acids was 5,297.2 mg%, and 2.5% of them was decreased during thawing in microwave oven. The total content of free amino acids was 281.4 mg%, and 2.1% of them was decreased during thawing in microwave oven. The principle ingredients of frozen maesil was stand for the lost contents of free sugar and a content loss of free organic acid and free amino acid were the fewest by thawing. Antioxidant effect for soybean oil and linoleic acid of maesil extract were expressd POV and TBA values. Antioxidative activity of fresh maesil extract was highest followed by maesil thawed in microwave oven, thawed in refreezing temperature (5$^{\circ}$)and room temperature (25$^{\circ}$)

• Journal of Embryo Transfer
• /
• v.25 no.4
• /
• pp.267-272
• /
• 2010

The present study was to investigate the source of contamination during semen processing for in vitro uses. In the present study, frozen semen was prepared from liquid semen in our laboratory for in vitro fertilization (IVF) experiments due to lack of fresh semen. Antibiotics were added in the frozen semen extender (kanamycin and gentamicin) and in vitro culture (IVC) medium (gentamicin) for further inhibiting growth of microorganisms. Nevertheless, proliferations of microorganisms were observed in IVC culture drop during culturing of IVF embryos using frozen semen. Randomly 3 samples were taken from the liquid semen, frozen semen and egg yolk. Contaminated IVC medium, frozen-thawed semen, liquid semen and egg yolk were cultured in de Man, Rogosa and Sharpe (MRS) agar medium. Whitish colonies were detected in contaminated IVC drop, frozen-thawed semen samples and egg yolk but no colonies were formed in liquid semen samples. Gram-negative and rod-shaped identical bacteria were found in both frozen-thawed semen sample and contaminated IVC drop and egg yolk samples. Enterobacter cloacae were confirmed by API 20E kit according to manufacturer's instruction with identification value (% ID) 94.3% and T index 0.88. Antibiotic susceptibility tests were done according to Clinical and Laboratory Standards Institute (CLSI) by using ampicillin, amikacin, cephalothin, gentamicin, kanamycin, tetracycline, oxytetracycline, sulfamethoxazole trimethoprim, norfloxacin and ciprofloxacin test. Among them Enterobacter cloacae were resistant to ampicillin, amikacin, cephalothin, gentamicin, kanamycin but susceptible to tetracycline, oxytetracycline, sulfamethoxazole trimethoprim, norfloxacin and ciprofloxacin. From these findings it could be suggested that this contamination sources might be from egg yolk.

• Journal of Veterinary Clinics
• /
• v.10 no.2
• /
• pp.243-249
• /
• 1993

Although plenty of experiments for production of genetically identical twins have been reported, most of these reports were focused on microsurgical bisection of morula stage embryos, and little research has been performed for the production with frozen emb교os. The objective of these experiments were to assess the in vitro and in vitro developmental potential of blastomeres isolated from frozen-thawed 4-cell and 8-cell mouse embryos and to produce the identical multiplets from those embryos. The percentages of isolated 1/4, 2/4, 4/4, (control), 1/8, 2/8, 3/8, 4/8 and 8/8(control) blastomeres of 4-cell and 8-cell mouse emb교os which developed to normal blastocyst were 38.7%, 73.6%, 96.2(control), 15.1%, 40.1%, 65.9%, 88.3%, and 98.5%(control), respectively. The percentages of isolated 1/4, 2/4, 4/4(control), 1/8, 2/8, 3/8, 4/8 and 8/8(control) blastomeres of frozen-thawed 4-cell and 8-cell mouse embryos which developed to normal blastocyst were 35.6%, 68.5%, 100.0%(control), 16.1%, 50.6%, 71.7%, 90.9% and 100.0%(control), respectively. Normal 26 pups were obtained by transfer of 240 blastocyts developed 1, on 1/4 to 8/8 blastomeres. Those 26 pups obtained, 4 identical twins were produced from 2/4, 2/8, 3/8 and 4/8 blastomeres.

• 대한생식의학회:학술대회논문집
• /
• 2001.03a
• /
• pp.171-179
• /
• 2001

• Asian-Australasian Journal of Animal Sciences
• /
• v.30 no.2
• /
• pp.254-261
• /
• 2017

Objective: The effects of aging and freezing/thawing sequence on color, physicochemical, and enzymatic characteristics of two beef muscles (Mm. gluteus medius, GM and biceps femoris, BF) were evaluated. Methods: Beef muscles at 3 d postmortem were assigned to four different combinations of aging and freezing/thawing sequence as follows; aging at $2^{\circ}C$ for 3 wk (A3, never-frozen control), freezing at $-28^{\circ}C$ for 2 wk then thawing (F2, frozen/thawed-only), aging at $2^{\circ}C$ for 3 wk, freezing at $-28^{\circ}C$ for 2 wk then thawing (A3F2), and freezing at $-28^{\circ}C$ for 2 wk, thawing then further aging at $2^{\circ}C$ for 3 wk (F2A3). Results: No significant interactions between different aging/freezing/thawing treatments and muscle type on all measurements were found. Postmortem aging, regardless of aging/freezing/thawing sequence, had no impact on color stability of frozen/thawed beef muscles (p<0.05). F2A3 resulted in higher purge loss than F2 and A3F2 treatments (p<0.05). A3F2 and F2A3 treatments resulted in lower shear force of beef muscles compared to F2 (p<0.05). Although there was no significant difference in glutathione peroxidase (GSH-Px) activity, F2A3 had the highest ${\beta}-N-acetyl$ glucominidase (BNAG) activity in purge, but the lowest BNAG activity in muscle (p<0.05). GM muscle exhibited higher total color changes and purge loss, and lower GSH-Px activity than BF muscle. Conclusion: The results from this present study indicate that different combinations of aging/freezing/thawing sequence would result in considerable impacts on meat quality attributes, particularly thaw/purge loss and tenderness. Developing a novel freezing strategy combined with postmortem aging will be beneficial for the food/meat industry to maximize its positive impacts on tenderness, while minimizing thaw/purge loss of frozen/thawed meat.

• Development and Reproduction
• /
• v.11 no.2
• /
• pp.79-84
• /
• 2007

The freezing susceptibilities of two larval stages (D-shaped and umbo) of the pearl oyster (Pinctada fucata martensii) were evaluated by the electron microscopy (light, transmission electron and scanning electron). The morphological shapes were examined from each pre-frozen or frozen-thawed stage of the cryopreserved larvae in liquid nitrogen by using the cryoprotectant, dimethyl sulfoxide ($Me_2SO$) mixed with sucrose. Although a portion of the shell was damaged, the hinge and prodissoconch were intact and clearly visible after preservation in liquid nitrogen. In addition, the cytoplasm of the frozen-thawed larvae maintained the normal organelle integrities, e.g., endoplasmic reticula, lipid droplets, mitochondria, nucleus and microvilli. However, some of the frozen-thawed larvae showed irregularly arranged cilia, rough shell surfaces and round-lumped cilium heads. These results indicate that P. fucata martensii larvae are susceptible to freezing, at least at those two critical developmental stages (D-shaped and umbo), and suggest a new industrial investigation including reduction method of cell injury for preserving microbial starter cultures need to be developed.

• Korean Journal of Veterinary Research
• /
• v.29 no.3
• /
• pp.361-371
• /
• 1989

This study was performed to investigate the effects of stage and quality of embryo, synchrony between donor and recipient and difficulty of transfer on pregnancy rate following non-surgical transfer of frozen-thawed bovine embryos. The results were as follows; 1. The overall pregnancy rate of this experiment was 63.4% and that of heifers(73.1%) was higher than that of cows(46.7%). 2. The pregnancy rates of recipients transferred with morulae, early blastocysts and blastocysts were 50.0%, 64.7% and 71. 4%, respectively. 3. The pregnancy rate of recipients transferred with good embryos(67.9%) was higher than that of recipients transferred with fair embryos(53.8%). 4. The pregnancy rates of embryos transferred to left and right uterine horn were 63.2% and 63.6%, respectively. 5. The pregnancy rate of recipients in estrous synchrony 0(76.2%) was higher than those of recipients in synchrony -1(55.6%) and +1(44.4%). 6. The pregnancy rate of recipients transferred with 2 embryos (71. 4%) was higher than that of recipients transferred with 1 embryo(61.8%). 7. The pregnancy rate of embryos transferred to uterine tip (72.0%) was higher than that of embryos transferred to uterine base(50.0%). 8. Ease of transfer was ranked to a scale of one to three on the basis of increasing difficulty. Transfers ranked as ease score 1 accounted for 77.8% of pregnancies and had higher pregnancy rate than ease score 2(66.7%) or 3(45.5%). 9. The pregnancy rate of recipients with excellent corpus luteum(CL) (70.0%) was higher than those of recipients with good CL(61.1%) or fair CL(61.5) %. In reviewing above results, it was considered that the factors such as embryo stage, embryo quality, estrous synchrony, corpus luteum quality, transfer site within uterus, recipient's parity and ease score affected the pregnancy rate after non-surgical transfer of frozen-thawed bovine embryos.

• Clinical and Experimental Reproductive Medicine
• /
• v.18 no.1
• /
• pp.55-61
• /
• 1991

In order to increase the pregnancy rate by means of cryopreservation of the excess oocytes in IVF-ET program, the survival rate of the frozen-thawed oocytes of mouse was examined according to the stages of maturation, cryoprotectants and their treatment. The results were summarized as follows. First, during the continuous treatment with cryoprotectant media, the survival rate of oocytes was higher in DMSO than in PROH, and higher at low temperature($4^{\circ}C$) than at room temperature($25^{\circ}C$). Second, as regard with the maturation of immature(GV-intact) oocytes after treatment with cryoprotectant media, the rate of maturation in DMSO-treated group(52%) was higher than in PROH-treated group(35%). Third, according to the treatment of cryoprotectant media, the survival rate of frozen-thawed oocytes in DMSO-treated group (45%) was higher than in PROH-treated group(29%), and that of oocytes in DMSO 4-step treated group was higher than any other groups. Finally, in the post-thaw oocytes frozen at various stage of maturation, the survival rate of immature oocytes with GV was the highest in all groups. These results suggest that in the cryopreservation of mouse oocytes, DMSO was better than PROH as cryoprotectant, in treatment of cryprotectant the multi-step treatment was better than single-step, and the post-thaw survival rate of oocytes was closely related to the maturity of oocytes. It is assumed that the highest survival rate of mouse oocytes with GV is due to the stability of the structures in nucleus and intracelluar organelles, and of physiological function.

• Asian-Australasian Journal of Animal Sciences
• /
• v.30 no.7
• /
• pp.1021-1028
• /
• 2017

Objective: The objective of this study was to evaluate the effects of ageing time of lamb loins prior to freezing on technological characteristics and oxidation stability of coarse ground lamb loin sausage using in a model system. Methods: Lamb loins (M. longissimus lumborum, n = 25) were aged at $-1.5^{\circ}C$ for 0, 1, 2, 3, and 8 wk and then frozen for the remaining days (a total of 30 wk). The aged/frozen/thawed lamb loins were ground, and model sausages were formulated with 75% aged/frozen/thawed lamb loin, 25% water, 1.5% sodium chloride (NaCl) and 0.3% sodium tripolyphosphate. The pH and thaw/purge loss of aged/frozen/thawed lamb loins were evaluated, and protein functionality (protein solubility and emulsifying capacity), water-holding capacity and textural properties of model sausages were determined. Cooked model sausages were vacuum-packaged in a plastic bag and displayed under continuous fluorescent natural white light ($3^{\circ}C{\pm}1^{\circ}C$). Colour and lipid oxidation of the cooked model sausages were evaluated on 0 and 21 d of display storage. Results: Ageing prior to freezing had no impact on pH and purge/thaw loss of lamb loins and the colour of cooked sausages (p>0.05) made from the loins. Lamb loins aged for at least 3 wk prior to freezing numerically improved total and myofibrillar protein solubilities (p>0.05) and emulsion activity index (p = 0.009) of meat batter, but decreased cooking loss (p = 0.003) and lipid oxidation (p<0.05) of model sausages. Conclusion: This study suggests that post-mortem ageing of raw meat prior to freezing could improve water-holding capacity and lipid oxidative stability of sausage made from the meat.