Preliminary Study on Effect of Lactiplantibacillus plantarum on Osteoporosis in the Ovariectomized Rat [0.03%]
植物乳杆菌防治卵巢切除绝经后骨质疏松症的初步研究
Eun-Sun Jin,Ji Yeon Kim,JoongKee Min et al.
Eun-Sun Jin et al.
Osteoporosis is a growing global health concern primarily associated with decreased estrogen in postmenopausal women. Recently, some strains of probiotics were examined for potential anti-osteoporotic effects. This study intended to evaluat...
Verification of Reproducibility of VCS2000 Equipment for Mechanical Measurement of Korean Landrace×Yorkshire (F1), F1×Duroc (LYD) Pig Carcasses [0.03%]
韩国地方猪（Landrace）×大约克夏（F1），F1×杜洛克（LYD）猪胴体机械测量设备VCS2000的重复性验证
Yunhwan Park,Kwantae Kim,Jaeyoung Kim et al.
Yunhwan Park et al.
With an increase in meat consumption, the need to measure the weight of each primal cut of pork has increased. Recently, automation devices have been used to measure the weight of each primal cut of pork. The objective of this study was to ...
Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat [0.03%]
韩国黑本地产山羊肉的品质特性、风味物质及代谢轮廓比较研究
Shine Htet Aung,Edirisinghe Dewage Nalaka Sandun Abeyrathne,Md Altaf Hossain et al.
Shine Htet Aung et al.
Although goat meat has several health benefits than other red meats but comsumers reluctant it due to its unpleasant flavor. This study aimed to investigate the odorant of goat meat as well as compare the quality traits of meat regarding se...
Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham [0.03%]
starter对火腿干腌肉的微生物和理化性质的影响
Sun-Gyeom Kim,Hack-Youn Kim
Sun-Gyeom Kim
This study analyzed the microbiological (Lactobacillus spp., Staphylococcus spp., mold, yeast, aerobic bacteria) and physicochemical properties [pH, salinity, water activity, volatile basic nitrogen (VBN), and thiobarbituric acid reactive s...
Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages [0.03%]
用冬菜粉作为天然硝酸盐来源对香肠品质特性的影响
Su Min Bae,Da Hun Jeong,Seung Hwa Gwak et al.
Su Min Bae et al.
The use of nitrite as a conventional curing agent is decreasing because of the negative consumer perception of synthetic compounds in foods. Therefore, this study was conducted to investigate the efficacy of dongchimi as an alternative to s...
Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus [0.03%]
磷酸盐和两阶段熟化对牛肉股二头肌的质地特性的影响
Nurul Nazirah Ruslan,John Yew Huat Tang,Nurul Huda et al.
Nurul Nazirah Ruslan et al.
Comparing the effects of sodium tripolyphosphate (STPP) concentrations of 0.2% and 0.4% on beef semitendinosus is the objective of the current investigation. The samples were cooked at varied temperatures (45+60°C and 45+70°C) and times (...
Study on the Development and Functional Characteristics of Salted Egg with Liquid Smoke [0.03%]
液熏咸鸭蛋的研制及其特征研究
Putri Widyanti Harlina,Tri Yuliana,Fetriyuna et al.
Putri Widyanti Harlina et al.
In this study, the duck eggs were salted with none or 2.5% and 5.0% (v/v) of liquid smoke (LS), respectively. As a control, samples salted without LS were used. The 2-thiobarbituric acid (TBA) values, 1-diphenyl-2-picrylhydrazyl (DPPH) radi...
Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System [0.03%]
脉冲电场系统处理对调理猪通脊火腿质量特性的影响分析
Ha-Yoon Go,Sin-Young Park,Hack-Youn Kim
Ha-Yoon Go
The effects of wet-aging using a commercial refrigerator (CR, 4°C) and a pulsed electric field refrigerator (PEFR, 0°C and -1°C) on the quality of sous vide pork loin were analyzed. The moisture and fat contents, pH, CIE L*, CIE b*, chro...
Fermented Whey Protein Supplementation Improves Muscular Strength, Muscle Parameters, and Physical Performance in Middle-Aged Korean Adults: An 8-Week Double Blind Randomized Controlled Trial [0.03%]
发酵乳清蛋白补充改善中年韩国成人肌肉力量，肌肉参数和身体表现：一项为期8周的双盲随机对照试验
Cheol Hyun Kim,Yu Bin Jeon,Dong Gyu Yoo et al.
Cheol Hyun Kim et al.
The present study evaluated the effects of fermented whey protein using kimchi lactic acid bacteria Lactobacillus casei DK211 on skeletal muscle mass, muscle strength, and physical performance in healthy middle-aged males performing regular...
Objective Meat Quality from Quality Grade and Backfat Thickness of Hanwoo Steers [0.03%]
韩牛阉牛的等级和背膘厚度对中国牛肉品质性状的影响
Zhen Song,Inho Hwang
Zhen Song
The objective of this study was to determine the effects of quality grade (QG), and back-fat thickness on the carcass traits and meat quality properties of Hanwoo steers. Fifty carcasses were sorted into two QG (QG 1+ and 1) and three back-...