The recent surge in environmental awareness and consumer demand for stable, healthy, safe foods has led the packaging food sectors to focus on developing edible materials reduce waste. Edible films coatings as a modern sustainable solution offer significant potential serve functional barrier between environment ensuring safety quality. Whey protein is one of most promising biopolymers industry that recently gained much attention its abundant nature, safety, biodegradability an ecofriendly...

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...

The techno-functional properties of ovomucin as a gel-forming agent and its biological are well-known. aim the present study was to investigate antioxidant activity in hydrolysate using radical scavenging assays. Electrophoresis showed that isolated from whole egg well separated. Ovomucin hydrolysis carried out microbial protease according different incubation times. These hydrolysates exhibited 85% measured by 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) assay after 2 h with...

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,...

To evaluate the safety and risk assessment of cheese consumption in Republic Korea, sixty samples purchased from farmstead retails markets (imported) were analyzed for their biogenic amine (BA) contents. The BA profiles quantities eight amines (tryptamine, 2-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, spermine) determined using high-performance liquid chromatography (HPLC). Spermine was only detectable all samples. BAs fresh cheeses both retail mostly...

Cholesterol is an important biological compound; however, its oxidation products have been proven to be harmful human health. Cooking, storage, and reheating methods significantly affect the safety of meat products, as they contribute production cholesterol (COPs).

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 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 <...

The present work aimed at evaluating the effects of carcass quality grade on characteristics pork meat according to Korean system. Pork carcasses with varying in grades (QG): 1+ (QG1+, n=10), 1 (QG1, n=10) and 2 (QG2, were used evaluate relationship between quality. traits, fatty acid profiles, flavor compounds sensory qualities measured longissimus dorsi muscle samples these carcasses. higher (GQ1+) presented significantly fat content (5.43%), C18:2n-6 level (19.03%) total unsaturated acids...

Objective This study identified angiotensin I-converting enzyme (ACE) inhibitory peptides in beef M. longissimus injected with thermolysin (80 ppm) and stored for 3 days at 5°C. Methods Crude (molecular weight <3 kDa) were obtained from the hydrolysate separated into seven fractions. Fraction V showing highest ACE activity was further fractionated, yielding subfractions V-15, V-m1, V-m2, selected superior activity. Finally, twelve three peak fractions (IC50) of each peptide evaluated....

This study aimed at evaluating the applicability of a newly-developed chitosan/oleic acid edible coating for extending shelf-life fresh pork under aerobic-packaging conditions. Various formulations were used: 2% chitosan alone (CHI), 0.5% (v/v) oleic in (CHI/0.5%OA) and 1% (CHI/1%OA) prepared. For coating, slices fully immersed solutions 30 s dried naturally 4 °C min. The coated samples placed on trays, over-wrapped with plastic film, stored 21 days, analyzed stability. Samples without used...

This study was conducted to determine the optimal space allowance for maximizing growth performance of pigs at each following five stages (based on BW ranges): stage 1, 11 25 kg BW; 2, 45 3, 65 4, 85 and 5, 110 BW. A total 1590 crossbred (Landrace×Yorkshire×Duroc) were assigned one four treatments stage, with three replicates each. Pen areas 6, 11, 16, 19.5 20 m2 1 respectively. Space allowances modified by varying number per pen (22, 25, 28 31 in T1, T2, T3 T4, respectively). Blood samples...

Objective: This study was conducted to determine the composition and diversity of fungal flora at various control points in cheese ripening rooms 10 dairy farms from six different provinces Republic Korea.Methods: Floor, wall, board, room air, rind core were sampled ten farms. The molds enumerated using YM petrifilm, while isolation done on yeast extract glucose chloramphenicol agar plates. Morphologically distinct isolates identified sequencing internal transcribed spacer region.Results:...

In this study, the 1H HRMAS-NMR (High-resolution Magic Angle Spinning-Nuclear Magnetic Resonance) spectra of 52 cheese samples obtained from South Korean dairy farms were evaluated for their metabolic profiling and intensities associating with sensory qualities. The NMR profiles displayed a broad range compounds comprising amino acids, carbohydrates, organic phospholipids. Afterwards, categorized into three groups (more likeness - G1, moderate G2, less G3), in relating to scores. data later...

For improving meat quality especially tenderness, male cattle are usually castrated to removes both the testicles. This study was conducted evaluate effect castration method (half- and complete-castration) on yield characteristics of Hanwoo cattle.Thirty-two similar age (5.9 months) calves were divided into: half-castration (HC) complete-castration (CC) groups (n = 16 per group). At 7 months age, all animals in which HC had only one testicle surgically removed while, CC testicles removed....

Cholesterol oxidation products (COPs) are produced during thermal processing of animal origin foods and considered to have negative health impacts. The model systems helpful understand the impact various factors on changes in cooking process. study presented herein investigates effects pH, presence unsaturated fatty acids, heat formation cholesterol (COPs). Two were designed investigate different lipid environments. oxides quantified using gas chromatography. level decreased significantly at...

Although the slaughter of cull sows (CS) for human consumption and meat products processing appears quite common throughout world, relatively limited scientific information regarding quality parameters this pork type is available. The present study aimed at providing technological characteristics eating CS meat, comparing with those commercial pork.Longissimus thoracis et lumborum muscle samples finisher pigs (FP) 24 h postmortem were collected used investigation traits (pH, color, shear...