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Effect of Feeding Ammoniated Wheat Straw Treated with and without Hydrochloric Acid on Meat Quality and Various Sensory Attributes of Growing Male Buffalo (Bubalus bubalis) Calves

  • Naik, P.K.;Mendiratta, S.K.;Laxmanan, V.;Mehra, Usha R.;Dass, R.S.
    • Asian-Australasian Journal of Animal Sciences
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    • v.17 no.4
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    • pp.485-490
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    • 2004
  • An experiment was conducted to study the effect of feeding ammoniated wheat straw treated with and without HCl on meat quality and various sensory attributes of growing male buffalo (Bubalus bubalis) calves. Due to urea-ammoniation, the CP content of wheat straw increased from 2.90 to 6.96%. The addition of HCl along with urea during urea-ammoniation further increased the CP content to 10.09%. The proximate composition (% fresh basis) of psoas major, longissimus dorsi and semitendinosus were comparable among the groups. However, comparatively higher cumulative muscle mean protein and ash percentage and lower moisture percentage in groups II and III in comparison to group I indicated the desirable effect of feeding AWS and HCl-AWS. The cumulative muscle mean pH in group III (5.54) was comparatively lower than group I (5.65) and II (5.62). The cumulative group mean pH and water holding capacity (% water retained) in semitendinosus was comparatively lower than psoas major and longissimus dorsi. The cumulative muscle mean SSP (g%) was significantly (p<0.05) lower in group III (41.78) than group I (42.45). The cumulative group mean cooking loss (%) was significantly (p<0.01) lower in psoas major (31.61) and longissimus dorsi (29.78) than semitendinosus (35.10). The cumulative group mean SFV (kg/cm2) of psoas major, longissimus dorsi and semitendinosus were 6.38, 6.32 and 6.56, respectively, being lowest in psoas major and highest in semitendinosus. However, the cumulative muscle mean SFV (kg/cm2) in group I, II and III were 6.53, 6.56 and 6.17, respectively, being lowest in group III and highest in group II. The scores of the cooked (2% common salt) buffen for various sensory attributes viz. appearance, flavour, juiciness, texture, mouth coating and overall palatability were comparable among the groups. Results suggested that feeding of ammoniated wheat straw treated with and without HCl to growing male buffalo calves for 180 days had no adverse effect on the meat quality and various sensory attributes.

Effect of Dietary Dried Persimmon By-product on Broiler Performance and Fatty Acid Contents in Chicken Meat (곶감 부산물의 급여가 육계의 생산성 및 계육의 지방산 조성에 미치는 영향)

  • Kim Y. J.
    • Korean Journal of Poultry Science
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    • v.32 no.3
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    • pp.165-170
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    • 2005
  • This experiment was conducted to compare the influences of dietary dried persimmon by-product(DPB) on performance, blood cholesterol and fatty acid composition in broiler chicks. Diets contained 21.5 and 19% CP for the starting and finishing period, respectively. The ME was 3,100kcal/kg in diets for both starter and finisher diets. One hundred sixty chicks were assigned to 4 treatments with 4 replicates at different levels of dried persimmon by-product. Treatments were consisted of 0(control), 1(T1), 3(T2) and 5% (T3) DPB. Body weight gain was higher in treatment groups fed the starter diet but was the lowest in T3 for finishing period. Feed efficiency was not significantly different. In proximate composition, crude fat of chicken meat were increased in diets by addition of DPB than control, but moisture and crude ash was no significantly different. The total cholesterol, HDL, and triglyceride of treatment groups was higher than control. The LDL of control was higher than treatment groups. In fatty acid composition, oleic acid contents of treatment groups were higher than control, whereas stearic, linoleic acid contents lower in meat composition than control. In conclusion, dietary supplementation of DPB at 3% level tended to improve growth performance of broiler chicks.

Quality Attributes of Bread Made of Frozen Dough Added with Milk Protein-Polysaccharide Mixtures (우유단백질과 다당류 혼합물을 첨가한 냉동반죽의 제빵특성)

  • Shon, Jin-Han;Jeung, Jeung-Il;Jung, Dong-Sik;Lee, Hong-Yeol;Eun, Jong-Bang
    • Korean Journal of Food Science and Technology
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    • v.41 no.3
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    • pp.265-271
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    • 2009
  • The quality attributes of bread made with milk protein (casein, C; whey protein, W) and polysaccharide (sodium alginate, A; κ-carrageenan, K) mixtures were investigated to study the method to suppressing quality deterioration during storage. Bread prepared with the CA mixture had a higher specific loaf volume compared to the control. And bread made with the WA mixture had reduced moisture loss during storage compared to the control. The hardness of control and breads containing protein-polysaccharide mixtures increased during storage, but hardness increased more in the control than the treatments. In terms of crumb color, the breads containing protein-polysaccharide mixtures had higher L values, but lower a and b values than the control. Finally, there were no significant differences in sensory quality among the control and treatment breads. Overall, data indicate that the addition of CA and WA improved the baking quality of bread and retarded staling.

Sensory and Quality Characteristics of Sanyakbyung Prepared with Different Amounts of Glutinous Rice Flour (찹쌀가루 첨가량에 따른 산약병의 기호성 및 품질특성에 관한 연구)

  • Yun, Sook-Ja;Jang, Myung-Sook
    • Korean journal of food and cookery science
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    • v.15 no.6
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    • pp.591-594
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    • 1999
  • An instrumental analysis of Sanyakbyung was carried out along with sensory evaluation to find out how its quality characteristics changed by the addition of glutinous rice flour(0%, 10%, 20%, 30%, 40% and 50%). The moisture content of Sanyakbyung decreased in proportion to the increment of glutinous rice flour. In terms of color, L-value increased depending on the increment of glutinous rice whereas a-value and b-value showed a decrease. This could be accounted for by two factors: one is that the protein contained in yam flour contributed to black coloring and the other is that the color of yam flour itself contributed ostensively to the tint of blackish coloring, and also to the tint of yellow and red coloring. ln the two bite compression test, the hardness, gumminess, chewiness, and cohesiveness of Sanyakbyung decreased depending on the increment of glutinous rice flour. The springiness did not show any significant variation among the samples. That is, the more yam flour was added, the more cohesive and gummy Sanyakbyung was produced. There were significant differences(p<0.05) in the sensory characteristics of the samples in which Sanyakbyung with 10% glutinous rice flour was most preferred in color, those with 20% in flavor, and those with 40% in taste. Adhesiveness and consistency in the palate responses also showed significant differences among samples in which the sample with 40% glutinous rice flour was most favored in consistency. When the content of yam increased, the gumminess also increased. Generally, Sanyakbyung with soft but less gummy texture was preferred to strong gummy one which was easily stuck to teeth. In the overall acceptance, Sanyakbyung with 40% glutinous rice four was most preferred.

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The Quality Characteristics of Beef Sausage with the Addition of Gynura procumbens (명월초 가루를 첨가한 우육 소시지의 최적화 연구)

  • Park, Young Il;Jeong, Hee Sun;Joo, Nami
    • Korean journal of food and cookery science
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    • v.31 no.4
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    • pp.395-404
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    • 2015
  • The aims of this study were to determine the optimal mixing condition for two different amounts of Gynura procumbens powder and olive oil for the preparation of beef sausage. The experiments were designed according to the central composite design of response surface methodology, which showed 10 experimental points including two replicates of Gynura procumbens powder and olive oil. The physicochemical and mechanical characteristics as well as the sensory properties were measured, and these values were applied to the mathematical optimization models. The results of the physiochemical and mechanical analysis of each sample, including chewiness, cohesiveness, color a, color b, moisture content, salinity and heating loss showed significant differences. The sensory measurements were significantly different in color, flavor, tenderness, texture and overall quality. The optimum formulation, which was calculated using the numerical and graphical method, was determined to be 2.1 g Gynura procumbens powder and 7.06 g of olive oil.

Quality Characteristics of Garaetteok with Different Ratios of Non-glutinous Germinated Brown Rice Flour (멥쌀 비율에 따른 발아현미 가래떡의 품질특성)

  • Shin, Dong-Sun;Park, Hye-Young;Han, Gwi-Jung;Kim, Myung-Hee
    • Korean journal of food and cookery science
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    • v.26 no.6
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    • pp.853-859
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    • 2010
  • This study was performed to evaluate the physicochemical and sensory evaluation properties of Garaetteok changed with non-glutinous at different ratios germinated brown rice(GBR). Changes in the moisture content of GBR occurred with increasing non-glutinous levels of(1~3%) increase in the level. The color value decreased by with increasing the GBR, whereas the and b values were both increased. As the result of the measurement using the texture analyzer, hardness, cohesiveness, gumniness, and chewiness of Garaetteok tended to decreased in proportion to the amount of GBR in the formula. In the sensory evaluation, 40% GBR and 60% GBR in color, hardness, springiness, chewiness and overall acceptability than that of add compared to 100% and 80% GBR. And Garaetteok with 40% and 60% GBR showed the highest overall acceptability scores in overall acceptability. Therefore, we concluded that the addition of GBR on to Garaetteok improved the sensory characteristics as well as and delayed the retrogradation.

Effects of Chicken Feet Gelatin on Physicochemical and Sensory Properties of Restructured Chicken Jerky (닭발 젤라틴 첨가가 재구성 닭고기 육포의 이화학적 및 관능특성에 미치는 영향)

  • Kim, Hack-Youn;Lee, Jong-Wan;Kim, Ji-Hyuk;Kim, Gye-Woong
    • Korean Journal of Poultry Science
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    • v.42 no.4
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    • pp.327-333
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    • 2015
  • This study aimed to investigate the effect of chicken feet gelatin on physicochemical and sensory properties of restructured chicken jerky. Chicken feet swollen with hydrochloric solution (0.1 N HCl) were neutralized with flowing tap water, and gelatin was extracted with hot water at 75C. The obtained chicken feet gelatin was dehydrated via freeze-drying. Restructured chicken jerky samples were prepared by adding the following amount of chicken feet gelatin 0%, 1%, 2%, 3%. The moisture and protein content of samples increased with an increased chicken feet gelatin. In addition, the drying yield of the samples increased with an increase in chicken feet gelatin. However, the shear force of samples significantly decreased with the increasing chicken feet gelatin content and the shear force of the control samples was the highest (P<0.05). No significant differences, except for color, were observed in the sensory analysis among the treatments. Therefore, usages of chicken feet gelatin can provide improved quality characteristics of restructured chicken jerky.

Development of Long-Life Asphalt Pavements Method Using High Modulus Asphalt Mixes (고강성 기층재를 적용한 장수명 아스팔트포장 공법 개발)

  • Lee Jung-Hun;Lee Hyun-Jong
    • International Journal of Highway Engineering
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    • v.8 no.3 s.29
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    • pp.49-61
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    • 2006
  • This study suggests long-life asphalt pavement method which can save maintenance cost by increasing the design and performance period of pavements. The high modulus asphalt binder developed and then various physical tests are performed. Laboratory performance tests and accelerated pavement test are conducted for the high modulus and conventional mixtures. The test results show that dynamic modulus values of high modulus mixtures are higher than those of the conventional mixtures, The high modulus mixtures yield better fatigue, rutting and moisture damage performance than conventional mixtures. Structural analysis is performed and a database is built up for long life asphalt pavement design. Pavement response model is developed through a multiple regression analysis program, SPSS using the database. A design software for the long life pavements is developed based on the pavement response model and laboratory and field performance tests results. In addition, optimum pavement sections and materials are suggested. The suggested AC thickness of long life asphalt pavement is 29cm. A Life cycle cost analysis(LCCA) is conducted to check the economical efficiency of the long life pavement section. The LCCA result shows that initial construction costs of long life and conventional pavements are almost equal, but long life pavement is more profitable in terms of the LCCA.

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Effects of dietary Gleditschia addition on biochemical composition of pork loin (조각자(주엽) 나무의 생리활성물질 Gleditschia이 비육돈육의 이화학적 성상에 미치는 영향)

  • Seo, Jong-Lip;Heo, Jung-Ho;Jung, Myung-Ho;Cho, Myung-Heui;Lee, Kuk-Cheon;Kim, Kuk-Hun;Hah, Dae-Shik;Ryu, Jae-Doo;Kim, Chung-Hui;Kim, Gon-Sup;Kim, Eui-Gyung;Kim, Jong-Shu
    • Korean Journal of Veterinary Research
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    • v.45 no.4
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    • pp.527-536
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    • 2005
  • The effects of dietary Gleditschia on fatty acid composition, lipid oxidation, and pork quality were investigated. Pigs (n=40) were fed a diet containing 0, 0.1, 0.2, 0.4, and 1% Gleditschia for 14 weeks and slaughtered at 110 kg average. The longissimus throracis et lumborum muscle was collected at 24 hr postmortem. Pork loin chops (3 cm thick) were packaged aerobically and stored at 4C for 7 days. Samples were analyzed for fatty acid composition, ultimate pH, thiobarbituric acid-reactive substance (TBARS), color (L, a, b), drip loss and water-holding capacity. There was no significant difference of moisture and crude fat percent in between treatment and control group, and the color stability of pork loin better in all treat groups was more improved during cold storage. The change of pH was significantly increased (p<0.05) in 0.2, 0.4, 1% treatment groups compare to the control group. Water-holding capacity of pig loins was significantly higher (p<0.05) in all treat groups than in control group; 0.2% treat group was the highest in the water holding capacity followed by 0.4, 1, and 0.1% treat groups. Less drip loss of pig loin was observed with samples from Gleditschia-fed pigs except 1% treat group. Unsaturated fatty acid were tend to be decreased and saturated fatty acid were tend to be increased in Gleditschia-treated group. Thiobarbituric acid-reactive substance value of control was significantly higher than that of the Gleditschia-fed group (p<0.05).

Quantitative Assessment of the Quality of Regional Adaptation Trial Data for Crop Model Improvement (작물 모형 개선을 위한 지역적응시험 자료의 정량적 품질 평가)

  • Hyun, Shinwoo;Seo, Bo Hun;Lee, Sukin;Kim, Kwang Soo
    • Korean Journal of Agricultural and Forest Meteorology
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    • v.22 no.3
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    • pp.194-204
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    • 2020
  • Cultivar parameters, which are key inputs to a crop growth model, have been estimated using observation data in good quality. Observation data with high quality often require considerable labor and cost, which makes it challenging to gather a large quantity of data for calibration of cultivar parameters. Alternatively, data in sufficient quantity can be collected from the reports on the evaluation of cultivars by region although these data are of questionable quality. The objective of our study was to assess the quality of crop and management data available from the reports on the regional adaptation trials for rice cultivars. We also aimed to propose the measures for improvement of the data quality, which would aid reliable estimation of cultivar parameters. DatasetRanker, which is the tool designed for quantitative assessment of the data for parameter calibration, was used to evaluate the quality of the data available from the regional adaptation trials. It was found that these data for rice cultivars were classified into the Silver class, which could be used for validation or calibration of key cultivar parameters. However, those regional adaptation trial data would fall short of the quality for model improvement. Additional information on management, e.g., harvest and irrigation management, can increase the quantitative quality by 10% with the minimum effort and cost. The quality of the data can also be improved through measurements of initial conditions for crop growth simulations such as soil moisture and nutrients. In addition, crop model improvement can be facilitated using crop growth data in time series, which merits further studies on development of approaches for non-destructive methods to monitor the crop growth.