This study aimed to determine the carcass and meat quality of broiler chickens based on slaughter age (28, 30, 32, 34 days). The characteristics included live weights, rate, dressing retail cut weight. properties were determined through proximate composition, pH, color, water holding capacity (WHC), cooking yield, shear-force. chicken live, carcass, breast, thigh, wing weights significantly increased with (p < 0.05); tenderloin weight also exhibited a similarly increasing trend. However,...

Here, we report the quantification of porcine endogenous retrovirus (PERV) copy numbers using real time PCR. After generating standard curves plasmid DNA, were determined for PERV pol and a housekeeping gene, estrogen receptor2 (ER2) with same amount genomic DNA. Using this method, examined 6 pig breeds in Korea including two miniature pig, one domestic from Jeju, imported breeds, Duroc, Landrace, Yorkshire. All showed ranging 9 to 50. This method will be useful monitoring PERVs xenograft.

Liver sausage is flavorful and highly nutritious. However, liver has a relatively short shelf life due to acceleration of oxidation in the presence endogenous enzymes metals. Powders derived from natural sources, including plants or fruits, are applied meat products for inhibiting without adverse effects on their quality. Hence, this study investigated powders green tea leaf (GTL), lotus (LL), kimchi (KC) quality change lipid freshness chicken sausages during two weeks storage. Chicken were...

Physicochemical properties of pork patties formulated with black rice powder were investigated. Moisture contents samples containing significantly higher than that the control (p<0.05). Protein, fat, and ash increased increasing content. Uncooked cooked pH values Lightness yellowness decreased concentration powder. Redness was lower Water holding capacity cooking yield concentration. Diameter thickness reduction ratio Sensory evaluation showed no significant difference between samples. Thus,...

The meat quality of Korean native pigs (KNP) and crossbred (LYD; Landrace × Yorkshire Duroc) was examined to generate data useful for selecting improved pork production.Fifty 50 (LYD) were tested. Loin samples (M. longissimus dorsi) the two breeds analyzed determine sensory properties.KNP had a higher moisture content than LYD (p < 0.05); however, it significantly lower crude fat ash that 0.001). KNP shear force 0.01). also showed cooking loss 0.05). L* value markedly a* b* linoleic acid,...

Our study analyzed the carcass properties of 170 Korean native pigs in relation to weight and back-fat thickness provide general data for production distribution high quality pig meat. The 70-74 kg group showed highest yield (73.41%). <TEX>${\geq}80kg$</TEX> thickest (24.13 mm) (p<0.05). best grade (1.00). Back-fat significant differences among groups <TEX>${\geq}25mm$</TEX> (75.93 kg). (<TEX>${\geq}25mm$</TEX>) (73.03%). There were (p<0.05), (27.60 mm). We found a strong positive...

돼지고기의 효율적 생산, 유통개선 및 유통정책 수립에 필요한 기초적 자료를 제공하기 위하여 돼지고기 소비자 504명을 대상으로 선호도, 구입처, 구입량, 등급제 인지도, 브랜드돈육 품질평가 등의 소비행태를 분석하였다. 전체 응답자 중 62.55% (314 명)가 돼지고기를 "선호하는 것"으로 조사되었다. 교육수준별간에는 유의한 차이(p<0.05)가 있었는데, 학력이 높을수록 선호하는 것으로 나타났다. 수입산 돼지고기는 61.16% (285명)가 "싫어하는 교육수준별 생활지별로는 고도의 통계적으로 차이를 보였는데(p<0.001), 낮고 농촌 생활자일수록 싫어하는 부위별 선호도에서 "삼겹살"(58.57%)을 가장 좋아하는 생활지별간에는 각각 통계적 유의차(p<0.001)가 인정되었는데, 초 중졸 학력자는 삼겹살(56.14%)과 목살(29.82%)을 반면에 고졸학력자는 삼겹살(56.79%)과 안심 등심(22.22%)을 더욱 선호하였다. "대형 유통점"에서 많이 구매하고...

Objective: We examined the localization and expression of H&lt;sup&gt;+ pumping vacuolar ATPase (V-ATPase) cytokeratin 5 (KRT5) in epididymis pigs, expressed clear basal cells, respectively, during postnatal development.Methods: Epididymides were obtained from pigs at 1, 7, 21, 60, 120, 180 days age; we observed patterns V-ATPase KRT5 different regions these organs, namely, caput, corpus, cauda. The differentiation epididymal epithelial cells was determined by immunofluorescence labeling...

The aim of this study was to investigate the effects various marination processes on quality characteristics chicken breast prepared with feet gelatin and wheat fiber. swollen hydrochloric solution (0.1 N HCl, pH <TEX>$1.31{\pm}0.02$</TEX>) dehydrated by freeze-drying. composition (w/w) marinade water (10%), soy sauce (12%), phosphate (0.3%), fiber (1.5%), (1.5%). Three samples were manufactured Tumbler (only tumbler), Tenderizer (tenderizer Injector (injector tumbler). content sample...

Various amounts of buckwheat powder (0%, 1%, 2%, and 3%) were added to emulsion-type pork sausages. The effects on the physicochemical characteristics emulsion type sausages, including proximate composition, cooking yield, viscosity, pH, instrumental color, texture profile analysis (TPA), sensory evaluation, determined. Increased levels led higher moisture (p<0.05), ash content (p<0.05 or >0.05), yield (p<0.05). However, protein fat contents sausage samples lower (p<0.05) with powder. color...

This study aimed to investigate the possibility of replacing isolated soy protein (ISP) as a binding agent for wheat, oat, and bamboo shoot dietary fibers. Dietary fibers ISP were added manufacturing process pork emulsion, respectively, quality properties. Moisture contents emulsion wheat fiber-treated group was significantly higher than ISP-treated (p < 0.05), lower 0.05). Raw CIE a* value After cooking L* water holding capacity (WHC) oat cooked WHC Cooking loss viscosity group. Hardness...

This study was conducted to investigate the dressing percentage and physicochemical characteristics, such as fatty acid composition, water holding capacity (WHC), shear force, meat color, cooking loss, sensory evaluation, of experimental pork obtained from a total 12 standard pigs sows. The content tenderloin (73.38%) highest in (p&lt;0.05). A statistically significant difference crude protein shown between sow There were differences forces loin (p&lt;0.01). WHC loin, tenderloin, hind legs...

Carcass quality traits, such as lean depth and loin depth, are of extreme economic importance for the swine industry. This study aimed to identify gene expression pattern related carcass in crossbred pigs ((Landrace × Yorkshire) Duroc). In total, 20 were used this they divided into two groups (class I grade, n = 10; class II 10) based on grades. Total RNA samples extracted from muscles both submitted RNA-seq. The assessment sequencing reads resulted 25,458 unigenes found 12,795 candidate...

본 연구는 닭고기 스킨의 첨가가 너겟의 품질 특성에 미치는 영향을 조사하였다. 처리구별로 스킨을 0%(control), 5%, 10%, 15%를 첨가하여 제조하였다. 수분함량은 첨가량이 증가할수록 유의적으로 감소하였으나(P<0.05), 지방함량은 증가하였다(P<0.05). 단백질함량은 감소하는 경향을 보였다. 회분함량은 증가하였으나, 대조구와 처리구 간에 유의적 차이는 발견하지 못하였다. 명도는 첨가함에 따라 증가하는 보였으나(P<0.05), 적색도와 황색도는 튀김수율은 보이며, 경도(hardness), 검성(gumminess)과 씹힘성(chewiness)은 증가함에 관능평가에서 다즙성(juiciness)과 전체적인 맛(overall acceptability)은 추세를 이러한 결과로 보아 너겟에 첨가 시 특성을 증진시키는 것으로 나타났으며, 관능평가를 기초로 하여 물성 및 튀김수율을 고려하였을 때 약 10%의 스킨 적정 첨가비율이라고 판단된다. This study aimed...

본 조사연구는 2008년 1년간 우리나라 253개 양봉농가의 설문 조사를 통하여 경영형태를 분석하고 기술 및 기반수준을 평가하여 농가의 생산성 향상을 위한 새로운 경영지표 설정에 필요한 기초적 자료를 얻고자 실시하였다. 그 결과를 요약하면 다음과 같다. 평균 봉군관리 수는 145.89군으로 조사되었다. 관리자의 연령별로는 통계적 유의성(p<0.05)이 인정되었는데 55세 미만 연령그룹에서 191.68군으로 가장 많이 사육하고 있었으나, 연령이 많을수록 봉군 적게 관리하는 것으로 나타났다. 경력 별로도 고도로 유의한 차이(p<0.01)를 보였는데, 15년 이상 고경력 농가에 175.96군을 있었으며, 경력이 높은 농가에서는 더욱 많은 봉군을 관리하고 있었다. 거주지별과 학력별간 모두 각각 차이가 없었다. 그러나 경영형태별로는 차이(p<0.001)가 고정양봉은 82.99군 이었으나 이동양봉은 220.18군을 경영관리하고 양봉장은 농가주변(57.8%)에서 위치하고 다음은...

Xenotransplantation using porcine organs could potentially associate with the risk of pathogenic infections, because human tropic endogenous retrovirus (PERV) particles be released from pig cells or organs.While there is no evidence PERV transmission to human, safety issues become a paramount concern.For prevention this transmission, specific immunological tools must provided for detection.In study we described expression envelope proteins and production antibody against (Env)...

Quality characteristics of chicken emulsion sausage manufactured with various levels NaCl and 9 times heated bamboo salt (0.3%, 0.6%, 0.9%, 1.2% respectively) were examined. The pH value was increase tendency increasing amount salt, on the contrary in case sample decrease NaCl. Both before after heating, redness treatments upward trend salt. water holding capacity (WHC) significantly higher than 0.3%–0.9% (p &lt; 0.05), but samples 0.3, 0.6 % 0.05). Water loss 0.9% lower other treatment...

This study summarized findings from an investigation into the awareness and evaluation of traditional foods among 197 male female university students in Chungnam area. The results were as follows. Regarding cooktable setting foods, 44.67% (88 students) subjects answered that they had little knowledge. Female showed a significantly high level (p<0.05). taste 64.97% (128 responded appropriately. necessity for partial development modern style, 61.90% (52 84.96% (96 agreement (p<0.01). food...

This study was carried out to investigate the association of POU1F1 (POU domain, class 1, transcription factor Pit1, renamed as POU1F1) gene with backfat thickness (mm), carcass weight (kg), pH, and color values (L(*), a(*), b(*)) in crossbred pigs (Landrace x Yorkshire Duroc). Frequency AA genotype indel at highest level (66.67%). A allele (0.81) higher than that b (0.19). population followed Hardy-Weinberg equilibrium. Carcass weights a(*) three genotypes were all significantly different...

This study evaluated the effects of probiotics on quality properties standard pork cutlet (SC) and oven cooking type with (OCP). Higher (p&lt;.0.0001) moisture protein contents were observed inOCP compared to SC. Fat content OCP was lower than There no significant difference in CIE color values betweenSC OCP. The pH lipid oxidation (p&lt;.0.0001 p&lt;.0.01, respectively) SC counterpart. Based instrumental texture profile analysis, there springiness cohesiveness between However, hardness,...

Cacao has been shown to have antioxidant effects and health benefits. However, the applicability of cacao as a meat preservative not thoroughly evaluated. Here, we examined nib extracts (CEs) on suppression fat oxidation enhancement quality characteristics pork patties. powder was extracted in distilled water or 50%, 70%, 99% ethanol. CEs prepared using 70% ethanol had highest total phenolic flavonoid contents, 1,1-diphenyl-2-picrylhytdrazyl radical 2,2'-azino-bis...

본 연구는 도체 등급판정을 받은 비육돈 LY 및 LYD 교잡종 중 암퇘지 128두와 거세돈 528두, 총 656 두를 공시돈으로 교배조합, 도체등급 출하일령별 육질특성을 조사하여 고급돈육생산에 필요한 기초적 자료를 얻고자 실시하였다. 교배조합별 도체특성의 변화에서 근내 지방도와 보수력은 두 교배조합 간에 각각 통계적으로 유의한 차이(p<0.05)를 보였으나, 도체중, 등지방 두께, 육색, 출하일령은 유의차가 나타나지 않았다. 도체등급별 도체특성 분석에서 도체중은 도체등급이 떨어질수록 유의하게(p<0.05) 무거웠다. 두께는 높을수록 얇은 성적을 나타났으나, 육색도에서는 도체등급간에 통계적 유의차는 없었다. 보인 반면에, 유의성 있는 차이는 도체특성에서 도체중과 출하일령 일령이 많을수록 무겁게 육색은 일령간에 차이를 보이지 지방도는 출하일령이 높았으나, 도체등급과 보수력에서는 적을수록 높게 나타났다. 그리고 A 등급 출현율은 높은 돈군보다 166~170 일령 돈군에서...

Red pepper seed (RPS) is commonly removed during the production of red powder, which contains large amounts dietary fibers and abundant in nutrients, readily available. In this study, we determined effects adding RPS powder on physicochemical properties emulsified meat products. Meat emulsion samples were prepared with pork hind leg (60%) back fat (20%), iced water various additives, at different concentrations [0% (control), 1%, 2%, 3%, 4%]. For properties, moisture content, pH value,...