A5074278806- Meat and Animal Product Quality
- Food Quality and Safety Studies
- Nutrition, Health and Food Behavior
- Animal Nutrition and Physiology
- Agriculture, Soil, Plant Science
- Protein Hydrolysis and Bioactive Peptides
- Genetic and phenotypic traits in livestock
- Insect Utilization and Effects
- Bee Products Chemical Analysis
- Effects of Environmental Stressors on Livestock
- Biochemical effects in animals
- Advanced Chemical Sensor Technologies
- Animal Behavior and Welfare Studies
- Identification and Quantification in Food
- Ruminant Nutrition and Digestive Physiology
- Rabbits: Nutrition, Reproduction, Health
- Food Industry and Aquatic Biology
- Dyeing and Modifying Textile Fibers
- Phytochemicals and Antioxidant Activities
- Nutritional Studies and Diet
- Veterinary Equine Medical Research
- Reproductive Physiology in Livestock
- Microbial Metabolism and Applications
- Aquaculture Nutrition and Growth
- Probiotics and Fermented Foods
National Institute of Animal Science
2016-2025
Rural Development Administration
2014-2025
Korea Basic Science Institute
2010
Seoul National University
2008
Institute of Subtropical Agriculture
2006
National Veterinary Research Institute
2006
Muscle development and lipid accumulation in muscle critically affect meat quality of livestock. However, the genetic factors underlying myofiber-type specification intramuscular fat (IMF) remain to be elucidated. Using two independent intercrosses between Western commercial breeds Korean native pigs (KNPs) a joint linkage-linkage disequilibrium analysis, we identified 488.1-kb region on porcine chromosome 12 that affects both reddish color (a*) IMF. In this critical region, only MYH3 gene,...
Basic information regarding the yield and nutritional composition of edible pork by-products, namely heart, liver, lung, stomach, spleen, uterus, pancreas, small large intestines, was studied. Our results revealed that yields varied widely among by-products examined; in particular, liver had highest (1.35%); whereas, spleen lowest (0.16%). The approximate range (minimum to maximum) these found be: moisture 71.59-82.48%; fat 0.28-19.54%; ash 0.155-1.34%, protein 8.45-22.05%. protein, vitamin...
Though a great amount of chicken by-products are consumed everyday in many countries worldwide, however, no attention has been paid to the investigation nutritional composition these by-products. In present work, basic information regarding aspects such as; liver, gizzard, heart, lung, crop, small intestines, cecum and duodenum was studied. Our results revealed that approximate range (minimum maximum) found as such: moisture 76.68-83.23%; fat 0.81-4.53%, protein 10.96-17.70% calories...
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,...
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...
A study was conducted to evaluate nutritional value for twenty-one pork muscles. Ten market-weight crossbred pigs (five gilts and five barrows) were used evaluating proximate chemical composition, cholesterol, total iron, calorie fatty acid contents. As preliminary analysis revealed no noticeable sex effect, pooled data from both sexes the final analysis. M rectus femoris had highest moisture content, while m. latissimus dorsi lowest in content (p<0.05). Protein longissimus supraspinatus The...
The application of polyphenols has attracted great interest in the field functional foods and nutraceuticals due to their potential health benefits humans.However, effectiveness depends on bioactivity bioavailability.In present study, bioactive component from green tea extract (GTE) was administrated orally (50 mg/kg body weight/day) as free or a microencapsulated form with maltodextrin rats fed high fructose diet.High diet induced features metabolic syndrome including hypertriglyceridemia,...
The effects of retail cut type on chemical, quality and nutritional characteristics horse meat were studied. Jeju female breed horses (n = 9) at 32-mo-old slaughtered the carcasses 24 h post-mortem fabricated into 10 cuts including: tender-loin, loin, strip-loin, shoulder-chuck-roll, shoulder-clod, top-round, outside-round, brisket, short-plate-brisket, shank. results revealed that all parameters (chemical, composition) examined significantly (p<0.05) differed between cuts. chemical...
This study was conducted to investigate the meat quality and sensory properties of 12 major cuts from 10 Hanwoo bulls (25-32 mon age) after they were aged at 2℃ for 0, 7, 14, 21 d. Protein content (%) between 19.17 22.50%. Intramuscular fat ranged 2.79 8.39%. The collagen chuck roll, tender, short plate muscles higher (1.97-2.04%) than that striploin (1.48%) (p<0.05). CIE lightness (L*) values increased with an increase in aging days tenderloin, loin, oyster blade, plate, top sirloin, eye...
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...
This study investigated the relationship of carcass characteristics such as hot weight and back fat thickness (BFT) pH s
Though the edible bovine by-products are widely used for human consumption in most countries worldwide but scientific information regarding nutritional quality of these is scarce. In present study, basic yields, physicochemical and compositions Hanwoo was studied. Our results showed that composition varied between examined. The highest pH values were found rumen, reticulum, omasum reproductive organ. Heart, liver, kidney spleen had lowest CIE <TEX>$L^*$</TEX> <TEX>$a^*$</TEX> values. Liver...
This study was conducted to establish the shelf life of 1++ grade Hanwoo beef by evaluating changes in meat quality and storage stability under distribution conditions similar those during export Hong Kong China. Four muscles loin, striploin, tenderloin, top round were obtained from 10 animals steers. The 0, 7, or 14 d aging at 2°C continuous -18°C for 3, 6, 9 mon. lightness (CIE L*) values decreased as duration freezer increased (p<0.05). water-holding capacity 4 time when they frozen 3 mon...
This study evaluates how different feeding systems impact ruminal fermentation, methane production, and microbiota of Hanwoo steers native to Korea. In a replicated 2 × crossover design over 29 days per period, eight (507.1 ± 67.4 kg) were fed twice daily using separate (SF) system comprising concentrate mix forage or total mixed rations (TMR) in 15:85 ratio. The TMR-feeding group exhibited considerable neutral detergent fiber digestibility increase than the SF group. However, fermentation...