A5100753669- Meat and Animal Product Quality
- Food Quality and Safety Studies
- Nutrition, Health and Food Behavior
- Animal Nutrition and Physiology
- Agriculture, Soil, Plant Science
- Genetic and phenotypic traits in livestock
- Protein Hydrolysis and Bioactive Peptides
- Advanced Chemical Sensor Technologies
- Biochemical effects in animals
- Bee Products Chemical Analysis
- Ginseng Biological Effects and Applications
- Insect Utilization and Effects
- Consumer Perception and Purchasing Behavior
- Phytochemicals and Antioxidant Activities
- Pharmacological Effects of Natural Compounds
- Diverse Topics in Contemporary Research
- Psychosocial Factors Impacting Youth
- Natural product bioactivities and synthesis
- Advanced Glycation End Products research
- Healthcare Education and Workforce Issues
- Food Industry and Aquatic Biology
- Education and Learning Interventions
- Identification and Quantification in Food
- Phytoestrogen effects and research
- Phytochemistry and biological activity of medicinal plants
National Institute of Animal Science
2015-2024
Rural Development Administration
2014-2024
Keimyung College University
2023
Keimyung University
2023
Sogang University
2021
Eulji University
2021
Chungnam National University
2003-2020
NC bit (South Korea)
2018-2019
National Institute of Ecology
2013-2014
Chungbuk National University
2013
Abstract The present review has been focused largely on the sex type differences in beef quality among heifers, cows, steers and bulls various feeding environments. Genetic groups, systems gender are major factors that change carcass characteristics fatty acid profiles of cattle. Studies identified heifer super eating a better healthy composition acids than steer, cow bull. Diet influences variation profile; particularly level polyunsaturated ( PUFA ) interacts with breed sex. Animals...
In 2018, the worldwide consumption of meat was 346.14 million tonnes, and this is expected to increase in future. As increases, use packaging materials along with it. Petrochemical which are widely used processing industry, take a long time regenerate biodegrade, thus they adversely affect environment. Therefore, necessity for development eco-friendly processing, easily degradable recyclable, came fore. The objective review describe application natural compound-derived edible films their...
Abstract One‐hundred‐twenty crossbred pigs finished at 175–185 days of age were used to investigate the effects live weights slaughter on meat quality, volatile flavor compounds, and sensory attributes pork meat. Based slaughter, three weight groups ( n = 36 per group) classified as follows: light LW : 100 kg), medium MW 110 heavy HW 120 kg). After longissimus dorsi muscle samples taken for analyses aforementioned parameters. The group had higher fat content water holding capacity compared...
Pork belly is considered as the most commercially important and preferable primal cut by consumers worldwide. Thus, this study was conducted to determine effects of fat levels on meat quality characteristics pork bellies.Seventy-eight growing-finishing pigs collected from different commercial pig farms were slaughtered used in present study. After slaughter 24 h, bellies fabricated according Korean Cutting Specification, immediately sampled for analysis their content. Based levels,...
This study was carried out to assess the quality properties, components associated with taste and aroma of beef as a function breed. For this purpose, steers from four Korean native cattle breeds: Hanwoo (n=10), Chikso black (n=12, BHW) Jeju JBC) were used. The all raised under identical conditions finished at similar age around 30-months old. Following 24 h slaughter, longissimus lumborum (LL) muscles collected used for analysis meat quality, fatty acids, flavor-related (metabolic...
High mobility group box 1 (HMGB1) is considered as a late mediator of sepsis and the inhibition HMGB1-mediated severe inflammatory responses, restoration endothelial integrity have emerged attractive therapeutic strategies for management sepsis. Ginsenoside Rh1, protopanaxatriol type ginsenoside, one major bioactive components Korean red ginseng, which has been increasingly used enhancing cognition physical health worldwide. Rh1 exhibits potent biological activities such antistress,...
Abstract Predicting aspects of lean meat yield and eating quality pork based on some particular carcass traits become increasingly important from an economic profitability point view. The present study aimed to determine the relationship between back‐fat (BF) thickness with crossbred pigs. A total 220 pigs [(Landrace × Yorkshire) ♀ Duroc ♂] reared under identical conditions harvested at 180 days old were slaughtered screened for BF thickness. Four groups: 12–15, 16–20, 21–25, 26–30 mm...
The present study aimed at investigating the effects of dry- and wet-aging methods on flavor compounds sensory properties low fat Hanwoo beef muscles. All samples were obtained from 2-grade carcasses cows. used in prepared forms quarter (bone-in) cuts (boneless), respectively. dry-aging was carried out 2°C-4°C humidity 65%-85%, while done 1°C for 0, 20, 40, 60 d. At each aging time, three muscles: longissmus thoracis (LT), glutaeusmedus (GM) semimembranosus (SM) taken corresponding quarters...
The purpose of this study was to investigate the meat metabolite profiles related differences in beef quality attributes (i.e., high-marbled and low-marbled groups) using nuclear magnetic resonance (NMR) spectroscopy. different marbling scores showed significant water content fat content. High-marbled had mainly higher taste compounds than meat. Metabolite analysis between two groups based on partial least square discriminant (PLS-DA). Metabolites identified by PLS-DA, such as...
The aim of this study was to compare the meat quality and taste-and-aroma-related components beef between breeds. For purpose, Hanwoo Chikso steers (n = 7 per breed) raised under identical conditions until 30 months old were used. After 24 h slaughter, longissimus lumborum (LL) semimembranosus (SM) muscles collected analyzed for technological quality, free amino acids, metabolites, volatile compounds. showed lower values shear force color traits (lightness, redness, yellowness) compared (p <...
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...