Comparisons of Beef Fatty Acid and Amino Acid Characteristics between Jeju Black Cattle, Hanwoo, and Wagyu Breeds [0.03%]
济州岛黑牛、韩牛和和牛的肉中脂肪酸和氨基酸特性的比较分析研究
Seung-Hoon Lee,Chung-Nam Kim,Kyoung-Bo Ko et al.
Seung-Hoon Lee et al.
Jeju black cattle are known as one of Korea's traditional cattle. However, Hanwoo is more well-known to Korean meat consumers as representative beef cattle. Despite the popularity of these two breeds, comparison of the nutritional character...
Effect of Total Digestible Nutrients Level of Concentrates on Growth Performance, Carcass Characteristics, and Meat Composition of Korean Hanwoo Steers [0.03%]
日粮精料中总可消化养分水平对韩国韩牛生长性能、胴体性状及肉质特性的影响
Jun Sang Ahn,Gi Hwal Son,Min Ji Kim et al.
Jun Sang Ahn et al.
This study was conducted to investigate the effect of the total digestible nutrients (TDN) level of commercial concentrates on growth performance, carcass characteristics, and meat composition of late fattening Hanwoo steers. A total of 28 ...
Young-Hwa Hwang,Nahar Sabikun,Ishamri Ismail et al.
Young-Hwa Hwang et al.
The effects of dry-aging on changes in taste compounds and electronic taste sensing traits of pork were investigated. Ten pork belly and shoulder blade cuts were divided into wet-aging and dry-aging treatments and stored for 21 days at 2°C...
Mathematical Models to Describe the Kinetic Behavior of Staphylococcus aureus in Jerky [0.03%]
描述干肉中金黄色葡萄球菌动力学行为的数学模型研究
Jimyeong Ha,Jeeyeon Lee,Soomin Lee et al.
Jimyeong Ha et al.
The objective of this study was to develop mathematical models for describing the kinetic behavior of Staphylococcus aureus (S. aureus) in seasoned beef jerky. Seasoned beef jerky was cut into 10-g pieces. Next, 0.1 mL of S. aureus ATCC1356...
Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method [0.03%]
酱料种类和贮藏时间对低温煮制腌腊肉品质特性、货架期及风味物质的影响
Yong An Kim,Hoa Van Ba,Inho Hwang
Yong An Kim
The present study aimed at evaluating effects of traditional sauce type and storage time on shelf-life and flavor compounds of marinated pork cooked by Sous-Vide method. Five different traditional sauces (Meju soy sauce, Brewed soy sauce, F...
Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin Ham [0.03%]
三种商业胶原蛋白混合物的比较：对调理猪肉火腿品质特征的影响
Juhui Choe,Hack-Youn Kim
Juhui Choe
Various commercial collagen mixtures aimed at improving the quality of meat products are available, but the optimal composition is unclear. This study aimed to compare the functional properties, including physicochemical characteristics and...
Characteristics of Pig Carcass and Primal Cuts Measured by the Autofom Ⅲ Depend on Seasonal Classification [0.03%]
季节分类对用AutofomⅢ测量的猪肉胴体和分割肉特性的影响
Jungseok Choi,Kimun Kwon,Youngkyu Lee et al.
Jungseok Choi et al.
The objective of this study was to investigate slaughtering performance, carcass grade, and quantitative traits of cuts according to seasonal influence by each month in pigs slaughtered in livestock processing complex (LPC) slaughterhouse i...
Physiochemical Analysis, Antioxidant Effects, and Sensory Characteristics of Quark Cheese Supplemented with Ginseng Extract [0.03%]
人参提取物添加对巴氏杀菌乳干酪的理化特性、抗氧化能力及感官特性影响的研究
Kee-Tae Kim,Ji Eun Hwang,Su Jin Eum et al.
Kee-Tae Kim et al.
The objective of this study was to evaluate physicochemical and sensory properties, the texture profile, and antioxidant activity of ginseng extract-supplemented quark cheese as a new cheese product intended to improve public health. After ...
Use of Fish Oil Nanoencapsulated with Gum Arabic Carrier in Low Fat Probiotic Fermented Milk [0.03%]
采用低脂 probiotic 发酵乳包裹鱼油纳米胶囊化阿拉伯胶载体的使用
Farideh Vahid Moghadam,Rezvan Pourahmad,Ali Mortazavi et al.
Farideh Vahid Moghadam et al.
Fish oil consists of omega-3 fatty acids which play an important role in human health. Its susceptibility to oxidation causes considerable degradation during the processing and storage of food products. Accordingly, encapsulation of this in...
Effects of Heating Time and Temperature on Functional Properties of Proteins of Yellow Mealworm Larvae (Tenebrio molitor L.) [0.03%]
加热时间及温度对黄粉虫幼虫(Tenebrio molitor L.)蛋白功能特性的影响
Ha-Jung Lee,Ji-Han Kim,Da-Som Ji et al.
Ha-Jung Lee et al.
Although the yellow mealworm (Tenebrio molitor L.) is a promising alternative protein source, the effects of processing conditions on functional properties are unclear. In this study, a protein extract of yellow mealworm larvae (PEYM) was s...