A5091210026- Meat and Animal Product Quality
- Animal Nutrition and Physiology
- Food Quality and Safety Studies
- Protein Hydrolysis and Bioactive Peptides
- Muscle Physiology and Disorders
- Nutrition, Health and Food Behavior
- Muscle metabolism and nutrition
- Advanced Chemical Sensor Technologies
- Agriculture Sustainability and Environmental Impact
- Animal Behavior and Welfare Studies
- Insect Utilization and Effects
- Animal Genetics and Reproduction
- Identification and Quantification in Food
- Sensory Analysis and Statistical Methods
- Genetic and phenotypic traits in livestock
- CRISPR and Genetic Engineering
- Pharmacological Effects and Assays
- Food Industry and Aquatic Biology
- Dyeing and Modifying Textile Fibers
- Edible Oils Quality and Analysis
- Molecular Biology Techniques and Applications
- Olfactory and Sensory Function Studies
- Botanical Research and Applications
- Sodium Intake and Health
- Nuts composition and effects
Seoul National University of Science and Technology
2019-2024
Seoul National University
2018-2024
Gyeongsang National University
2010-2023
University of Illinois Urbana-Champaign
2016-2017
Kyungnam University
2014-2015
Jeju National University
2013
National Institute of Animal Science
2010
Many studies have been conducted to improve economically important livestock traits such as feed efficiency and muscle growth. Genome editing technologies represent a major advancement for both basic research agronomic biotechnology development. The clustered regularly interspaced short palindromic repeats (CRISPR)/Cas9 technical platform is powerful tool used engineer specific targeted loci. However, the potential occurrence of off-target effects, including cleavage unintended targets,...
This study investigated the amino acid and nucleotide-related compound composition taste characteristics of cultured muscle tissue (CMT) obtained by culturing satellite cells isolated from chicken cattle compared them to those traditional meat (TM). The content all acids except valine tyrosine was significantly different between CMT TM (p<0.05). amount glutamic not in cattle, but lower than that Among compounds, only inosine-5'-monophosphate (IMP) significant, IMP derived There were...
A total of six fiber types, including four pure types (type I, IIA, IIX, and IIB) two hybrid IIAX IIXB), were classified according to the expression myosin heavy chain (MHC) isoforms by immunohistochemistry with MHC specific monoclonal antibodies. The comparison muscle characteristics pork quality between groups (DFD: dark, firm, dry; PSE: pale, soft, exudative; RFN: reddish pink, nonexudative; RSE: exudative) pH, drip loss, lightness was conducted relationship myofiber investigated. DFD...
The purpose of this study was to assess red beet as a natural colorant in emulsified pork sausage and investigate the effect on quality characteristics during 20 d cold storage. Red prepared powder substitute with sodium nitrite at 0.5% 1.0% levels sausage. significantly increased moisture content pH (p<0.0001) affected color traits. Lightness decreased by addition (p<0.01), whereas lightness treatments slightly storage <TEX>$4^{\circ}C$</TEX> (p<0.05). Redness dramatically (p<0.0001). Color...
Muscle fiber characteristics account for meat quality and muscle fibers are mainly classified into three or more types according to their contractile metabolic properties. However, the majority of previous studies on bovine skeletal based myosin ATPase activity. In present study, differences in by expression heavy chain (MHC) among four muscles such as longissimus thoracis (LT), psoas major (PM), semimembranosus (SM) semitendinosus (ST) relationships beef were investigated. MHCs 2x, 2a slow...
The aim of this study was to optimize staining procedures for muscle fiber typing efficiently and rapidly in bovine porcine skeletal muscles, such as longissimus thoracis, psoas major, semimembranosus, semitendinosus muscles. commercially available monoclonal anti-myosin heavy chain (MHC) antibodies fluorescent dye-conjugated secondary were applied immunofluorescence histology. Two different procedures, cocktail serial staining, adopted immunofluo-rescence analysis. In three pure types (I,...
This study aimed to compare the similarities, physicochemical properties, and muscle fiber characteristics of porcine skeletal muscles. Fourteen types muscles were collected from nine pig carcasses at 24 h post-mortem classified by architecture into two main groups, namely parallel pennate. The further differentiated three subtypes per group. These included fan-shaped, fusiform, strap for group, unipennate, bipennate, multipennate pennate Parallel-fibered muscles, which composed larger I,...
This study assessed and compared meat quality fiber characteristics of longissimus lumborum (LL), psoas major (PM), semimembranosus (SM) muscles among Hanwoo (HW), Jeju black (BL), their crossbred (BH) cattle. Twelve carcasses from each breed (36 in total) were used this study. BL BH had higher moisture crude ash contents lower fat protein than HW, regardless the muscle type. redness, cooking loss, shear force values did other breeds for all types. The size (cross-sectional area) was larger...
Abstract To evaluate the relationship between muscle fiber characteristics and quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), psoas major (PM), semimembranosus (SM), semitendinosus (ST), were analyzed from twenty carcasses. Meat color values (lightness, redness, yellowness, chroma, hue) changed due to freezing/thawing in LTL, which showed larger IIAX, IIX, IIXB fibers than found SM ( P < 0.05). ST a significant decrease purge loss an...
This study aims to compare the chemical composition, quality, and muscle fiber characteristics of cull sows commercial pigs, investigating effect changes in on pork quality. The proximate color, pH, water-holding capacity (drip loss cooking loss), protein solubility, total collagen content, (n=20) pigs were compared. No significant differences found between terms drip loss, or content their meat (p<0.05). However, sow exhibited a red color higher pH appears be result number area composition...