Erratum to: Nondestructive Estimation of Lean Meat Yield of South Korean Pig Carcasses Using Machine Vision Technique [0.03%]
Correction to: 南韩猪胴体瘦肉率非破坏性估计的机器视觉技术
Santosh Lohumi,Collins Wakholi,Jong Ho Baek et al.
Santosh Lohumi et al.
[This corrects the article DOI: 10.5851/kosfa.2018.e44.].
Published Erratum
Food science of animal resources. 2019 Jun;39(3):520. DOI:10.5851/kosfa.2019.e47 2019
Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder [0.03%]
老化和辐照处理对猪肉肩肉理化性质的联合影响
Dong-Gyun Yim,Cheorun Jo,Ali Mahabbat et al.
Dong-Gyun Yim et al.
The effect of combined electron-beam irradiation and aging temperature of pork on microbiological and physicochemical properties was investigated. The samples from pork shoulder were irradiated with 0 or 2 kGy, vacuum-packaged, and assigned...
Effects of Number of Washes and Salt Treatment on the Quality Characteristics of Protein Recovered from Alaska Pollock and Pork Leg [0.03%]
清洗次数及盐处理对阿拉斯加鳕鱼和猪后腿肉蛋白品质特性的影响
Sang Keun Jin,Seung Yun Lee,Dong Gyun Yim et al.
Sang Keun Jin et al.
The aim of this study was to compare the effects of number of washes and salt addition on the meat quality in protein recovered from Alaska Pollock compared with pork leg. Various properties of protein recovered from Alaska Pollock (C, wash...
Effects of Whey Protein Injection as a Curing Solution on Chicken Breast Meat [0.03%]
鸡胸肉注射乳清蛋白对其品质的影响
Jung-Heun Ha,Ju-Ho Lee,Jae-Joon Lee et al.
Jung-Heun Ha et al.
The quality characteristics and storage stability of chicken breast meat (CBM) was investigated following the injection of whey protein (WP) as a curing ingredient. The moisture content of CBM decreased with increasing concentration of WP. ...
Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef [0.03%]
电刺激和冷却成熟对韩牛M. longissimus和biceps femoris挥发性风味成分的影响
Jieun Yang,Dashmaa Dashdorj,Inho Hwang
Jieun Yang
The aim of the study was to evaluate the effect of an early post-mortem low voltage electrical stimulation (ES) to localized part of carcasses [m. longissimus lumborum (LL) and m. biceps femoris (BF)] and determined the tenderness and flavo...
Effect on Viability of Microencapsulated Lactobacillus rhamnosus with the Whey Protein-pullulan Gels in Simulated Gastrointestinal Conditions and Properties of Gels [0.03%]
模拟胃肠条件下乳酸菌微胶囊存活率及明胶性质研究
Minghao Zhang,Dan Cai,Qiumei Song et al.
Minghao Zhang et al.
Lactobacillus rhamnosus GG (LGG) has low resistance to low pH and bile salt in the gastrointestinal juice. In this study, the gel made from whey protein concentrate (WPC) and pullulan (PUL) was used as the wall material to prepare the micro...
Oxidative Stability and Quality Characteristics of Duck, Chicken, Swine and Bovine Skin Fats Extracted by Pressurized Hot Water Extraction [0.03%]
高压热水浸提鸭皮脂、鸡皮脂、猪皮脂和牛皮脂的氧化稳定性和质量指标比较研究
Dong-Min Shin,Do Hyun Kim,Jong Hyeok Yune et al.
Dong-Min Shin et al.
The aim of this study was to investigate the oxidative status and quality characteristics of four animal skin-derived fats extracted using an identical extraction method. Pressurized hot water extraction, a green extraction method, was used...
Determination of Fat Accumulation Reduction by Edible Fatty Acids and Natural Waxes In Vitro [0.03%]
体外可食用脂肪酸和天然蜡质减少脂肪堆积的效果评价研究
Utthapon Issara,Suhyun Park,Sungkwon Park
Utthapon Issara
Natural edible waxes mixed with plant oils, containing high levels of unsaturated fatty acids (FAs), are known as oleogels. Oleogels are used for replacing saturated FAs in animal-derived food with unsaturated FAs. However, the health effec...
Effects of Dipping Chicken Breast Meat Inoculated with Listeria monocytogenes in Lyophilized Scallion, Garlic, and Kiwi Extracts on Its Physicochemical Quality [0.03%]
鸡胸肉中接种单增李斯特菌蘸裹冷冻干燥小葱、大蒜和奇异果提取物对肉品质的影响
Hye-Jin Kim,Joko Sujiwo,Hee-Jin Kim et al.
Hye-Jin Kim et al.
This study was conducted to evaluate the antioxidant and antimicrobial activities of lyophilized extracts of scallions (Allium fistulosum L., SLE), garlic (Allium sativum, GLE), and gold kiwi (Actinidia chinensis, GKE) and their effects on ...
Incidence of White Striping and Its Effect on the Quality Traits of Raw and Processed Turkey Breast Meat [0.03%]
白条发生率及其对火鸡胸肉原料及加工产品品质的影响
Samer Mudalal
Samer Mudalal
The aim of this study is to evaluate the incidence of white striping abnormality and its consequences on the quality traits of raw and processed turkey breast (chemical composition, color traits, and water holding capacity). In total, about...