Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System [0.03%]
红椒粉对肉糜模型体系理化性质的影响机制研究
Jeong-A Lee,Gye-Woong Kim,Hack-Youn Kim et al.
Jeong-A Lee et al.
Red pepper seed (RPS) is commonly removed during the production of red pepper powder, which is contains large amounts of dietary fibers and is abundant in nutrients, readily available. In this study, we determined the effects of adding RPS ...
Effects of Humic Acid and Blueberry Leaf Powder Supplementation in Feeds on the Productivity, Blood and Meat Quality of Finishing Pigs [0.03%]
腐植酸和蓝莓叶粉对育肥猪生产性能、血液生化指标及肉品质的影响
Kwonjung Kim,Inkyu Bae,Jinho Cho et al.
Kwonjung Kim et al.
The objective of this study was to determine effects of humic acid (HA) and blueberry leaf powder (BLP) supplementation in pig feed on productivity, blood profiles, and meat quality characteristics of longissimus muscle. The experimental de...
Storage Stability of Vacuum-packaged Dry-aged Beef during Refrigeration at 4°C [0.03%]
干制熟成牛肉真空包装冷藏4℃期间的贮藏稳定性
Seonjin Kim,Hyun Jung Lee,Minsu Kim et al.
Seonjin Kim et al.
Although the production of dry-aged beef has been increasing, most purveyors are unaware of the changes in quality that ensue after completion of the aging period and do not adhere to specific guidelines for its packaging and storage. The o...
A Comparison of Quality Characteristics in Dairy Products Made from Jersey and Holstein Milk [0.03%]
用jersey奶和holstein奶制作的乳制品的质量特性比较
Jayeon Yoo,Minyu Song,Wonseo Park et al.
Jayeon Yoo et al.
This study aimed to examine the quality characteristics of fermented milk, Mozzarella cheese, and Gouda cheese from Jersey and Holstein milk. The fermented milk, Mozzarella cheese, and Gouda cheese made from the Jersey breed exhibited highe...
Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork [0.03%]
不同贮藏温度组合对解冻/冷冻 sous-vide猪肉长肌肉片品质的影响
Da-Som Ji,Ji-Han Kim,Dong-Kyu Yoon et al.
Da-Som Ji et al.
This study investigated the effect of storage state (chilled state on sous-vide, CS; frozen state without thawing on sous-vide, FS; and frozen/thawed states on sous-vide, TS) and sous-vide cooking temperature (65°C and 72°C) on the longis...
Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties [0.03%]
各种明胶与猪肌原纤维蛋白相互作用对凝胶性质的影响
Sin-Woo Noh,Dong-Heon Song,Youn-Kyung Ham et al.
Sin-Woo Noh et al.
The objectives of this study were to determine the interaction between porcine myofibrillar proteins and various gelatins (bovine hide, porcine skin, fish skin, and duck skin gelatins) and their impacts on gel properties of porcine myofibri...
Improving the Quality of Response Surface Analysis of an Experiment for Coffee-supplemented Milk Beverage: II. Heterogeneous Third-order Models and Multi-response Optimization [0.03%]
改善咖啡增香牛奶饮品实验响应面分析质量（二）：非齐次三阶模型及多响应优化
Sungsue Rheem,Insoo Rheem,Sejong Oh
Sungsue Rheem
This research was motivated by our encounter with the situation where an optimization was done based on statistically non-significant models having poor fits. Such a situation took place in a research to optimize manufacturing conditions fo...
Dynamics of Bacterial Communities of Lamb Meat Packaged in Air and Vacuum Pouch during Chilled Storage [0.03%]
冷却贮藏期间空气和真空包装羊肉菌群的动态变化规律研究
Taojun Wang,Huiyuan Guo,Hao Zhang et al.
Taojun Wang et al.
In this study, the changes in microbial communities of lamb meat packaged in the air (plastic tray, PT) and in a vacuum pouch (VAC) were assessed by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) during the sto...
Correlations of Sensory Quality Characteristics with Intramuscular Fat Content and Bundle Characteristics in Bovine Longissimus Thoracis Muscle [0.03%]
肌内脂肪含量和肌束特性对牛肉长issimus thoracis肌感官品质属性的影响关系研究
Young Min Choi,Lyda Guadalupe Garcia,Kichoon Lee
Young Min Choi
The aim of this study was to investigate the relation of sensory quality traits of cooked beef to fresh meat quality and histochemical characteristics, especially muscle bundle traits, in the longissimus thoracis muscle of Hanwoo steers. Co...
High Density Lipoprotein from Egg Yolk (EYHDL) Improves Dyslipidemia by Mediating Fatty Acids Metabolism in High Fat Diet-induced Obese Mice [0.03%]
蛋黄高密度脂蛋白通过介导脂肪酸代谢改善高脂饮食诱导的肥胖小鼠血脂异常
Zhihui Yu,Changyi Mao,Xing Fu et al.
Zhihui Yu et al.
We investigated the effect of high density lipoprotein from egg yolk (EYHDL) on serum, hepatic and fecal lipid and fatty acids (FAs) levels and on gene expression involved in FAs metabolism. Male KM mice were fed either normal diet (ND; n=2...