A5064034892- Meat and Animal Product Quality
- Animal Nutrition and Physiology
- Food Quality and Safety Studies
- Agriculture Sustainability and Environmental Impact
- Nutrition, Health and Food Behavior
- Protein Hydrolysis and Bioactive Peptides
- Biochemical effects in animals
- Biochemical Analysis and Sensing Techniques
- Advanced Chemical Sensor Technologies
- Animal Behavior and Welfare Studies
- Animal Genetics and Reproduction
- Fatty Acid Research and Health
- Genetic and phenotypic traits in livestock
- Muscle metabolism and nutrition
- Insect Utilization and Effects
- Food Waste Reduction and Sustainability
- Food Industry and Aquatic Biology
- Radiation Effects and Dosimetry
- Agriculture, Soil, Plant Science
- Olfactory and Sensory Function Studies
- Pharmacological Effects and Assays
- Muscle Physiology and Disorders
- Sensory Analysis and Statistical Methods
- Proteins in Food Systems
- Electrospun Nanofibers in Biomedical Applications
Gyeongsang National University
2016-2025
Chungbuk National University
2022-2023
Chung-Ang University
2022-2023
Seoul National University
2022
Kyungnam University
2014
Dong-A University
2004
University of Kentucky
2003
University of Wisconsin–Madison
1995
This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised commercial texture vegetable protein (C-TVP) and textured isolate soy (T-ISP) as key ingredients, compared to beef patty control. A significantly higher difference was observed in moisture content control with increasing MC concentration than C-TVP T-ISP patties. However, varied among three sources, had PBMA Crude fiber recorded values Significantly lower...
Restructured meat (RM) products are gaining importance as an essential component of the industry due to consumers' interest in health benefits. RM imply binding or holding meat, by-products, and vegetable proteins together form a product with meat's sensory textural properties. provide consumers diversified preferences like intake low salt, fat, antioxidants, high dietary fiber products. From point environmental sustainability, may aid combining underutilized low-valued by adequately...
The effects of dietary conjugated linoleic acid (CLA) on fatty composition, lipid oxidation, and pork quality were investigated. Pigs (n = 20) fed a diet containing 0, 1, 2.5, or 5% CLA for 4 wk slaughtered at 105 kg. longissimus thoracis et lumborum muscle was collected 24 h postmortem. Pork loin chops (3 cm thick) packaged aerobically stored degrees C 7 d. Samples analyzed ultimate pH, intramuscular fat content, thiobarbituric acid-reactive substances, color (L*, a*, b*), water-holding...
Fat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly because of health concerns. Generations consumers, especially the English-speaking world, have been convinced by authorities that animal particularly saturated or solid should be reduced avoided to maintain a healthy diet. Decades negative messages regarding fats has resulted general avoidance fatty cuts meat. Paradoxically, low fat lean tends poor quality and flavor consumer acceptability. The failure...
Fatty acid profiles in relation to meat quality traits and sensory palatability of grain-fed grass-fed beef from Hanwoo, American, Australian crossbred cattle were examined this study. There significant (p<0.001) differences fat content fatty compositions between beef. Grain-fed Hanwoo had significantly lower saturated (SFA) proportion but higher monounsaturated (MUFA) compared cattle. The oleic was than that crossbred, or American percentages drip loss cooking other Overall panel scores...
Variations in the definition of poultry meat quality exist because traits are not solely based on intrinsic and extrinsic factors but also consumers' preference. Appearance (AQT), eating (EQT), reliance (RQT) major focused by consumer before buying good meat. AQT EQT controlled physical biochemical characteristics muscle fibers which can be categorized into a total number (TNF), cross-sectional area (CSAF), fiber type composition (FTC). In meat, it has been shown that properties play key...
This study explored the physicochemical, textural, and sensorial properties of a meat analog (MA) as compared to beef pork meats. Results illustrate that MA patties had lower moisture, fat, protein content, well higher ash crude fiber than pork. Likewise, pH, lightness (L*), redness (a*) either or Pork exhibited highest released water (RW) cooking loss (CL) values, followed closely by with displaying lowest values. Regardless patty type, post-cooking diameter were reduced significantly...
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...
In cultured meat (CM) production, Scaffolding plays an important role by aiding cell adhesion, growth, differentiation, and alignment. The existence of fibrous microstructure in connective muscle tissues has attracted considerable interest the realm tissue engineering triggered researchers to implement scaffolding techniques. A wide array research efforts is ongoing technologies for achieving real structure on principality biomedical replace serum free CM production. Scaffolds made...
Food shortage is a primary challenge as the human population increasing rapidly. Therefore, world looking for ways to establish sustainability in food system generate nutritious with better sensory qualities. To fulfill animal protein requirements of world, different meat alternatives are available market, like cultured meat, mycoprotein, and insects, but from sustainable point view, plant-based most suitable. However, producing these alternatives, industrialists need be aware particular...
Twenty four broilers (Ross) and 24 ducklings (Cherry berry) aged 45days were stunned killed by conventional neck cut to evaluate the meat characteristics fatty acid composition of breast meat.Breast meats removed from each carcass at different post-mortem times.After complete processing, then placed in a polythene bag kept cold storage room 4°C for 7 days.The pH samples times, times evaluated.No significant differences found except 30 min postmortem, where duck showed significantly lower...