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  • 1.

    【2hr】Edible Insects as a Protein Source: A Review of Public Perception,Processing Technology, and Research Trends

    包量

    机译 食用昆虫作为一种蛋白质来源：公众认知的回顾，加工技术及研究趋势
    摘要：This review summarizes the current trends related to insect as food resources among consumers, industry, and academia. In Western societies, edible insects have a greater potential as animal feed than as human food because of cultural biases associated with harmful insects, although the abundant characteristics of edible insects should benefit human health. Nevertheless, many countries in Asia, Oceania, Africa, and Latin America utilize insects as a major protein source. Using insects can potentially solve problems related to the conventional food-supply chain, including global water, land, and energy deficits. Academic, industry, and government-led efforts have attempted to reduce negative perceptions of insects through developing palatable processing methods, as well as providing descriptions of health benefits and explaining the necessity of reducing reliance on other food sources. Our overview reveals that entomophagy is experiencing a steady increase worldwide, despite its unfamiliarity to the consumers influenced by Western eating habits.
  • 2.

    【2hr】Impact of Cooking pH Values on the Textural and Chemical Propertiesfor Processed Cheeses with/without the Use of Traditional Village Cheese duringStorage

    包量

    机译 蒸煮pH值对质地和化学性质的影响加工过程中使用/不使用传统乡村奶酪的加工奶酪存储
    摘要：Processed cheeses (PCs) were made under varying cooking pH values (5.3, 5.4, 5.5, and 5.6) using a processed cheese cooker. Along with emulsifying salts (2.5%), distilled water, NaCl (2%) and a colouring agent under these cooking pH values, the PC samples made with either 100% fresh curd and rennet casein coded processed cheese control (PCC) as control or ~70% fresh curd-~30% traditional village cheese coded processed cheese with village cheese (PCv). The main aim of this study was to determine the effect of the varying cooking pH values on the textural properties for the PCv samples compared with the control sample during 90 days of storage. Chemical and textural properties of all PC samples were investigated over time. The chemical compositions of the PC samples (dry matter and ash) increased at d 90 of storage significantly, due to 1-d ripening of all PC samples at ambient temperature in terms of the manufacturing protocol of the cheese. The textural properties of the PC samples were altered by the varying cooking pH values. It may propose that the interactions of the proteins at the cooking pH values during processing and biochemical mechanisms in the cheese systems could likely affect the texture of the PC samples over time. Hardness,gumminess and chewiness values of all PC samples also increased over time(p<0.05). This study is also to give some knowledge on the design of PCmanufacture to cheese makers, and a marketing opportunity to local cheese makerswho individually make a traditional village cheese in Turkey.
  • 3.

    【2hr】Combined Effects of Sodium Substitution and Addition of Cellulose orChitosan on Quality Properties of Pork Sausages

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    机译 钠取代与纤维素或壳聚糖对猪肉香肠品质特性的影响
    摘要：The aim of this study was to assess the impacts of cellulose/chitosan addition in combination with sodium substitution, including KCl and MgCl2, on the quality and sensory properties of sausages. Sausages (control, 100% NaCl; T1, 60% NaCl, and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl2) were formulated with cellulose/chitosan at concentrations of 3% and compared to control. T1 and T2 decreased the pH values (p<0.05), while the use of cellulose increased these values. Biopolymer addition reduced lipid oxidation (p<0.05). In sausages containing cellulose, volatile basic nitrogen (VBN) in T1 was lower than that in T2 (p<0.05). The use of cellulose increased L*-, a*-, and W color values in T1 (p<0.05). Furthermore, cellulose addition was associated with lower hardness (p<0.05). Cellulose addition contributed to better overall acceptability (p<0.05). Consequently, a combined mixture containing T1 and cellulose appears to be the best combination, indicating a possible synergistic effect.
  • 4.

    【2hr】Quantitative Microbial Risk Assessment for Campylobacterjejuni in Ground Meat Products in Korea

    包量

    机译 弯曲菌的定量微生物风险评估空肠在韩国绞肉产品中
    摘要：This study evaluated Campylobacter jejuni risk in ground meat products. The C. jejuni prevalence in ground meat products was investigated. To develop the predictive model, survival data of C. jejuni were collected at 4°C–30°C during storage, and the data were fitted using the Weibull model. In addition, the storage temperature and time of ground meat products were investigated during distribution. The consumption amount and frequency of ground meat products were investigated by interviewing 1,500 adults. The prevalence, temperature, time, and consumption data were analyzed by @RISK to generate probabilistic distributions. In 224 samples of ground meat products, there were no C. jejuni–contaminated samples. A scenario with a series of probabilistic distributions, a predictive model and a dose-response model was prepared to calculate the probability of illness, and it showed that the probability of foodborne illness caused by C. jejuni per person per day from ground meat products was 5.68×10–10, which can be considered low risk.
  • 5.

    【2hr】Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin onRheological Properties at Different Salt Concentrations

    包量

    机译 猪肉皮明胶对猪肉肌原纤维蛋白凝胶的评价。不同盐浓度下的流变特性
    摘要：This study was performed to evaluate the physicochemical properties of myofibrillar protein (MP) gels containing pork skin gelatin at different salt concentrations. MP gels were prepared to the different salt levels (0.15, 0.30, and 0.45 M) with or without 1.0% of pork skin gelatin. Cooking yield (CY), gel strength, shear stress were measured to determine the physical properties, and SDS-polyacrylamide gel electrophoresis, scanning electron microscopy, fourier transform infrared spectroscopy, sulfhydryl group and protein surface hydrophobicity was performed to figure out the structural changes among the proteins. The addition of gelatin into MP increased CYs and shear stress. MP at 0.45 M salt level had the highest CY and shear stress, as compared to MPs at lower salt concentrations. As the salt concentration of MP gels increased, the microstructure became the compact and wet structures, and decreased the amount of α-helix/unordered structures and β-sheet. MP with gelatin showed a decreased amount of α-helix/unordered structures and β-sheet compared to MP without gelatin. The addition of gelatin to MP did not affect the sulfhydryl group, but the sulfhydryl group decreased as increased salt levels. MP mixtures containing gelatin showed a higherhydrophobicity value than those without gelatin, regardless of saltconcentration. Based on these results, the addition of gelatin increasedviscosity of raw meat batter and CY of MP gels for the application to low saltmeat products.
  • 6.

    【2hr】Microbiological Characteristics of Gouda Cheese Manufactured withPasteurized and Raw Milk during Ripening Using Next GenerationSequencing

    包量

    机译 纳豆生产的高达干酪的微生物学特征。使用下一代巴氏杀菌法和生乳排序
    摘要：Gouda cheese, one of most popular cheeses in the Korea, has been produced from only pasteurized milk in Korean dairy farms. Recently, it has become legally possible to produce ripened cheese manufactured with raw milk in Korea. In the present study, we investigated the physico-chemical and microbiological characteristics of Gouda cheese manufactured with raw (R-GC) or pasteurized milk (P-GC) during manufacturing and ripening. Particularly, this study characterized the bacterial community structure of two cheese types, which are produced without pasteurization during ripening based on next generation sequencing of 16S rRNA gene amplicons. During ripening, protein and fat content increased slightly, whereas moisture content decreased in both P-GC and R-GC. At the 6 wk of ripening, R-GC became softer and smoother and hence, the values of hardness and gumminess, chewiness in R-GC was lower than that of P-GC. Metagenomic analysis revealed that the bacterial genera used a starter cultures, namely Lactococcus and Leuconostoc were predominant in both P-GC and R-GC. Moreover, in R-GC, the proportion of coliform bacteria such as Escherichia, Leclercia, Raoultella, and Pseudomonas were detectedinitially but not during ripening. Taken together, our finding indicates thepotential of manufacturing with Gouda cheese from raw milk and the benefits ofnext generation sequencing for microbial community composition during cheeseripening.
  • 7.

    【2hr】Expression and Purification of Extracellular Solute-Binding Protein(ESBP) in Escherichia coli, the Extracellular Protein Derivedfrom Bifidobacterium longum KACC 91563

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    机译 细胞外溶质结合蛋白的表达与纯化（ESBP）在大肠杆菌中，细胞外蛋白衍生来自长双歧杆菌KACC 91563
    摘要：Bifidobacterium longum KACC 91563 secretes family 5 extracellular solute-binding protein via extracellular vesicle. In our previous work, it was demonstrated that the protein effectively alleviated food allergy symptoms via mast cell specific apoptosis, and it has revealed a therapeutic potential of this protein in allergy treatment. In the present study, we cloned the gene encoding extracellular solute-binding protein of the strain into the histidine-tagged pET-28a(+) vector and transformed the resulting plasmid into the Escherichia coli strain BL21 (DE3). The histidine-tagged extracellular solute-binding protein expressed in the transformed cells was purified using Ni-NTA affinity column. To enhance the efficiency of the protein purification, three parameters were optimized; the host bacterial strain, the culturing and induction temperature, and the purification protocol. After the process, two liters of transformed culture produced 7.15 mg of the recombinant proteins. This is the first study describing the production of extracellular solute-binding protein of probiotic bacteria. Establishment of large-scale production strategy for the protein will further contribute to the development of functional foods and potential alternativetreatments for allergies.
  • 8.

    【2hr】Effect of Aged and Fermented Garlic Extracts as Natural Antioxidantson Lipid Oxidation in Pork Patties

    包量

    机译 老化和发酵大蒜提取物作为天然抗氧化剂的作用肉饼中脂质氧化的研究
    摘要：The aim of this study was to investigate the natural antioxidant activity of raw garlic (RG), aged black garlic (AG), and garlic fermented with Bacillus subtilis (FG) extracts on pork patty lipid oxidation throughout refrigerated storage. The total polyphenol, total flavonoid content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity of three different types of garlic extracts were measured. The total phenolic and flavonoid content of AG was significantly higher than that of FG and RG; FG also showed a significantly higher total phenolic content than that of RG (p<0.05). The DPPH and ABTS radical scavenging activity of AG and FG was significantly higher than that of RG and that of AG was significantly higher than that of FG (p<0.05). To investigate the effect of processed garlic extracts on pork patty lipid oxidation, freeze-dried extracts of RG, FG, and AG were added to the patties at levels of 0.5% (w/w). Patties containing 0.01% (w/w) ascorbic acid (AA) and patties without treatment (CON) were compared with patties containing garlic extracts. The pH value, 2-thiobarbituric acid reactive substances value, and volatilebasic nitrogen value of pork patties containing AG and FG extracts weresignificantly decreased compared to the other groups (CON, AA, and RG;p<0.05). Taken together, these results suggest that AG and FG extractspossess strong antioxidative activity and can serve as natural antioxidativeadditives to prevent pork patty lipid oxidation.
  • 9.

    【2hr】Tetramethylpyrazine Protects Oxidative Stability and GelationProperty of Rabbit Myofibrillar Proteins

    包量

    机译 四甲基吡嗪保护氧化稳定性和凝胶化兔肌原纤维蛋白的性质
    摘要：Tetramethylpyrazine (TMP), an alkaloid rich in Ligusticum wallichii and fermented products, possesses multiple pharmacological activities in antioxidant, anti-inflammatory, and antibacterial. This study aimed to investigate the effect of TMP (15 mg/L) on the physicochemical and gelation properties of rabbit myofibrillar proteins (MPs) with/without oxidative stress. Results showed that compared to the control, oxidative stress to MPs decreased free thiol content, gel yield, whiteness, water-holding capacity, bounder water, immobilized water, and endogenous tryptophan fluorescence intensity, but increased surface hydrophobicity, dityrosine content, and free water content (p<0.01). Without oxidative stress, MPs treated with TMP increased free thiol content, whiteness, and bound water, but decreased dityrosine content and free water (p<0.05). Under oxidative conditions, all parameters were conversely affected by TMP (p<0.01). The results suggest that TMP can be an antioxidant to decrease the concern on oxidative deterioration during meat processing and storage by improving the oxidative stability, water retention, and gel forming property of rabbit MPs.
  • 10.

    【2hr】Comparison of Functional Compounds and Micronutrients of ChickenBreast Meat by Breeds

    包量

    机译 鸡肉功能化合物和微量营养元素的比较按品种划分的胸肉
    摘要：The concentrations of functional compounds and micronutrients of chicken breast from native chickens were compared with those from broiler. Totally 200 male chicks from a commercial native chicken (HH) and three newly bred native chicken strains (2A, 2C, and 2D) were reared for about 2 kg of final live weight up to 12 wk. After slaughtered, antioxidant dipeptides, reducing sugar, free amino acids, vitamins, and minerals of the breast muscles were analyzed with those from broilers with similar live weight. Mostly native chicken strains had higher contents of carnosine, anserine, and reducing sugar than the broiler. Especially HH implied the highest values of carnosine and anserine, and 2C did the highest of reducing sugar (p<0.05). Vitamin A contents between native chickens and broiler were not significantly different (p>0.05). The contents of α-tocopherol were significantly higher in 2C than those of HH or broiler (p<0.05). Native chicken strains contained lower cholesterol levels than the broiler. Broiler had higher contents of P, Mg, and Na than native chickens (p<0.05), but it had lower content of Cu than HH or 2A. The savory free amino acids including glutamic acid was highest in 2A than the other native chickens and broiler (p<0.05). This study confirms that certain newstrains of native chickens be a good source in terms of functional compounds andmicronutrients which can be attractive health promoting nutritional qualityfactors.
  • 11.

    【2hr】Technical Functional Properties of Water- and Salt-soluble ProteinsExtracted from Edible Insects

    包量

    机译 水溶性和盐溶性蛋白质的技术功能特性从食用昆虫中提取
    摘要：The amino acid composition, protein quality, and protein functionality of protein solution extracted from three edible insect species were investigated. We used 0.02% ascorbic acid and 0.58 M saline solution to extract water-soluble and salt-soluble proteins from the three insect species. Extracted protein solutions of Tenebrio molitor (TM), Allomyrina dichotoma (AD), and Protaetia brevitarsis seulensis (PB) were divided into six groups, according to species and solubility: WTM, WAD, WPB (water-soluble), and STM, SAD, and SPB (salt-soluble). Defatted TM had the highest protein content, but its protein solubility was the lowest, for both water and saline solutions. Amino acid composition differed by edible insect species and buffer type; SPB had the highest protein quality, followed by WPB. PB had a higher pH than the other species. Color values also differed among species. SPB had abundant high molecular weight proteins, compared with other treatments; and also had the highest foaming capacity, foam stability, and emulsifying capacity. In conclusion, PB is a good source of functional protein compared with the other studied species. Additionally, protein extraction using saline solution ispromising as a useful method for improving edible insect proteinfunctionality.
  • 12.

    【2hr】Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Qualityof Low Fat Hanwoo Beef Muscles

    包量

    机译 干湿老化对风味化合物和食用品质的影响低脂Hanwoo牛肉肌肉
    摘要：The present study aimed at investigating the effects of dry- and wet-aging methods on flavor compounds and sensory properties of low fat Hanwoo beef muscles. All the beef samples were obtained from 2-grade carcasses of Hanwoo cows. The beef samples used in the dry- and wet-aging methods were prepared in the forms of quarter beef (bone-in) and cuts (boneless), respectively. The dry-aging was carried out at 2°C–4°C and humidity of 65%–85%, while the wet-aging was done at 1°C for 0, 20, 40, and 60 d. At each aging time, three muscles: longissmus thoracis (LT), glutaeusmedus (GM) and semimembranosus (SM) were taken from the corresponding quarters and cuts, and used for the flavor compounds and sensory analyses. Results showed that both aging methods significantly increased the concentrations of flavor compounds and total amount of all classes of the flavor compounds as the aging time increased (p<0.05). In the dry-aging method, the GM and SM muscles presented significantly higher total amounts of pyrazines and sulfur-containing compounds compared to the LT muscle (p<0.05). Both the aging methods improved the eating quality attributes, indicating byincreased scores of sensorial attributes with increased aging time for all themuscles studied (p<0.05). However, compared to the wet-aging, thedry-aging method resulted in significantly higher scores of tenderness andflavor for the GM and SM muscles after 40 to 60 d. Thus, postmortem aging,especially the dry-aging method could be used to improve eating qualityattributes (tenderness and flavor) of low fat beef muscles such as GM andSM.
  • 13.

    【2hr】Application of an Electric Field Refrigeration System on Pork Loinduring Dry Aging

    包量

    机译 电场制冷系统在猪腰肉上的应用干老化期间
    摘要：This study aimed to investigate the effect of an electric field refrigeration (EFR) on the quality characteristics of pork loin including dry aging loss, pH, water holding capacity (WHC), cooking loss, color, shear force, thiobarbituric acid reactive substances (TBARS), and microbial growth during dry aging (0, 1, 2, 3, 4, 7, and 9 wk) in comparison with a commercial refrigerator (CR). Total plate counts (TPC) of the CR group approached 8.07 Log CFU/g at 2 wk of dry aging, thus indicating meat spoilage. Cooking loss, lightness, and shear force of EFR were significantly decreased (p<0.05) at subsequent aging weeks in both the EFR and CR. Aging loss, TPC, TBARS levels increased at subsequent aging weeks; however, pH values were not influenced by aging. At the same aging weeks (1 or 2 wk), the EFR group displayed significantly lower values (p<0.05) of aging loss, pH, TPC, and TBARS levels than the CR group. No significant differences in WHC, cooking loss, and shear force was observed until 2 wk of aging between the EFR and CR groups. The present results show that application of the EFR system improves the tenderness, color, and lipid oxidation stability of pork loin and extends its shelf life in comparison with a commercial refrigeration.
  • 14.

    【2hr】Antimicrobial Efficacy of Leuconostoc spp. Isolatedfrom Indian Meat against Escherichia coli and Listeriamonocytogenes in Spinach Leaves

    包量

    机译 Leuconostoc spp的抗菌功效。隔离的从印度肉类中抗大肠杆菌和李斯特菌菠菜叶中的单核细胞增生
    摘要：Five Leuconostoc strains (CM17, CM19, PM30, PM32, and PM36) previously isolated from Indian meat showed promising antimicrobial activity against food pathogens in screening assay. This study evaluates the efficacy of these isolates against Escherichia coli Microbial Type Culture Collection and Gene Bank (MTCC) 443 and Listeria monocytogenes (MTCC 657) in spinach leaves. Challenge studies were conducted by inoculating E. coli and L. monocytogenes at 6 to 7 Log10 CFU/g of the leaves respectively and treating them with cell free supernatant (CFS) of 48 h cultures of the isolates. The samples were stored at 4°C and analyzed over a period of 5 d. The study was conducted in triplicates and statistical analysis was carried out using one-way Anova. The counts of the pathogens did not increase over the 5 d period in the control samples, without any treatment. Whereas in the case of CFS treatments, significant reduction (p<0.05) was observed in both E. coli and L. monocytogenes from 1 to 5 d with all the 5 strains as compared to the control. The counts of Listeria dropped by 0.5 to 1 log by 5 d, with PM 36 showingthe highest reduction (1 log). In the case of E. coli, 1.1 to1.5 log reduction was observed by 5 d, with again PM 36 showing the highestreduction (1.5). The overall results indicate that the isolates (specificallyPM36) not only showed efficacy in in vitro studies but are alsoproved to be effective in food matrix making them potential clean labelantimicrobial alternatives for food application.
  • 15.

    【2hr】Effects of Traditional Sauce Type and Storage Time on QualityCharacteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked bySous Vide Method

    包量

    机译 传统酱汁类型和储存时间对品质的影响腌制腌制猪肉的特性，货架期和风味成分。Sous Vide方法
    摘要：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, Fish-soy sauce, Ishiru fish sauce and Anchovy fish sauce) purchased from Asian countries were used. After marination with the sauces, polyvinylchloride film bags containing the marinated pork samples were cooked using Sous-Vide method for 55°C for 5 h and 60°C for 30 min, and were then stored for 8 wk at 10°C. Results showed that the pork samples marinated with the sauces retarded the growth of total plate counts (TPC) during storage. At 8th wk storage, TPC counts were significantly lower in all samples marinated with the sauces compared to control (p<0.05). Lipid oxidation level was significantly lower in the T2 (Meju soy sauce) and T6 (Anchovy fish sauce) compared to those of T3 (Brewed soy sauce) and T5 (Ishiru fish sauce) or control after 8 wk storage (p>0.05). Forty volatile flavor compounds were detected from the control and marinated samples at 4th wk of storage. The pork marinated with Anchovy fish sauce presented significantly higher amounts of importantly pleasant flavor compounds such as;pyrazines and sulfur-containing compounds than those marinated with otherremaining sauces and control. It is concluded that the marination with Anchovyfish sauce partly improved the shelf-life and increased amounts of pleasantflavor compounds of Sous-Vide cooked pork products during storage in comparisonto the other remaining sauces.
  • 16.

    【2hr】Mathematical Models to Describe the Kinetic Behavior ofStaphylococcus aureus in Jerky

    包量

    机译 描述动力学行为的数学模型。金黄色葡萄球菌在生涩
    摘要：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 ATCC13565 was inoculated into the samples to obtain 3 Log CFU/g, and the samples were stored aerobically at 10°C, 20°C, 25°C, 30°C, and 35°C for 600 h. S. aureus cell counts were enumerated on Baird Parker agar during storage. To develop a primary model, the Weibull model was fitted to the cell count data to calculate Delta (required time for the first decimal reduction) and ρ (shape of curves). For secondary modeling, a polynomial model was fitted to the Delta values as a function of storage temperature. To evaluate the accuracy of the model prediction, the root mean square error (RMSE) was calculated by comparing the predicted data with the observed data. The surviving S. aureus cell counts were decreased at all storage temperatures. The Delta values were longer at 10°C, 20°C, and 25°C than at 30°C and 35°C. The secondarymodel well-described the temperature effect on Delta with anR2 value of 0.920. In validation analysis,RMSE values of 0.325 suggested that the modelperformance was appropriate. S. aureus in beef jerky survivesfor a long period at low storage temperatures and that the model developed inthis study is useful for describing the kinetic behavior of S.aureus in seasoned beef jerky.
  • 17.

    【2hr】Changes in Sensory Compounds during Dry Aging of PorkCuts

    包量

    机译 猪肉干熟过程中感官化合物的变化削减
    摘要：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. The contents of nucleotides and free amino acids, and electronic tongue analysis were investigated at different aging periods (1, 7, 14, and 21 days). The contents of inosine and hypoxanthine of dry-aged pork cuts increased more rapidly, and they were significantly (p<0.05) higher than wet-aged pork cuts. Total free amino acids of dry-aged pork cuts were also significantly (p<0.05) higher than those of wet-aged pork cuts after 21 days of aging. Consequently, umami intensity of dry-aged pork cuts increased more rapidly and the values were significantly (p<0.05) higher than those of wet-aged pork during 21 days of aging. Results suggested that the better palatability of dry-aged pork cuts might be due to higher umami intensity in relation to higher contents of inosine, hypoxanthine, and free amino acids.
  • 18.

    【2hr】Effect of Total Digestible Nutrients Level of Concentrates on GrowthPerformance, Carcass Characteristics, and Meat Composition of Korean HanwooSteers

    包量

    机译 精矿中总可消化营养水平对生长的影响韩国韩宇的性能，Car体特性和肉成分转向
    摘要：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 steers were randomly assigned to one of four dietary groups; T1 (73.30% TDN), T2 (74.50% TDN), T3 (76.40% TDN), and T4 (77.10% TDN). Average daily gain (ADG) was slightly but not significantly higher in the T2 than in the other treatments. Dry matter intake (DMI) and feed conversion ratio (FCR) were higher in the T2 than in the other treatments; however, the differences were not statistically significant. Carcass back fat thickness was thicker in the T4 and marbling score was higher in the T2 than in the other treatments; however, the differences were not statistically significant. The TDN level of concentrates had no effect on the physicochemical characteristics and fatty acid composition of the longissimus muscle. The finding of this study indicate that less than 74% or greater than 75% TDN in the commercial concentrate did not contribute to improve ADG, FCR, marbling score; therefore, in the present study, the recommendable TDN level in the commercial concentrate for late fattening period was 74% to75% in terms of growth performance and marbling score of Hanwoosteer.
  • 19.

    【2hr】Comparisons of Beef Fatty Acid and Amino Acid Characteristics betweenJeju Black Cattle, Hanwoo, and Wagyu Breeds

    包量

    机译 两种牛肉脂肪酸和氨基酸特性的比较。济州黑牛，韩宇和和牛品种
    摘要：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 characteristics between Jeju black cattle and Hanwoo have not been studied. Here, we compared the fatty acid and amino acid characteristics between two Korean traditional cattle and Wagyu breeds. A total of 62 cattle were used in this study. The Jeju black cattle beef had significantly higher unsaturated fatty acids than Hanwoo (p<0.05). Savory fatty acids, including oleic acid were also higher than in Hanwoo cattle (p<0.05). The negative flavor fatty acids, such as palmitic acid were significantly lower than in Hanwoo (p<0.001). On the other hand, linoleic acid which imparts a negative flavor was higher than Hanwoo (p<0.05). Amino acids, including alanine and glutamine, usually representative of the umami taste were present in significantly higher proportions in Jeju black cattle (p<0.05). In addition, bitter tasting amino acids, including valine, leucine, isoleucine, and methionine were lower in Jeju black cattle beef than in Hanwoo (p<0.05, p<0.001, p<0.001, and p<0.001 each). Taken together, ourresults suggest that Jeju black cattle beef had higher savory flavor and umamitaste which affected consumers preference for the meat.
  • 20.

    【2hr】Incidence of White Striping and Its Effect on the Quality Traits ofRaw and Processed Turkey Breast Meat

    包量

    机译 白条的发生率及其对品质性状的影响原料和加工的土耳其胸肉
    • 作者：Samer Mudalal
    • 刊名：Food Science of Animal Resources
    • 2019年第3期
    摘要：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 2300 breasts from 22 flocks were used to assess the incidence and 60 breasts to evaluate the quality traits. Our study showed that the total incidence of moderate and severe white striping was 61.3% out of them, moderate cases were 49.4%. Severe white striped turkey breast exhibited significantly lower protein content (21.1 vs. 23.2 and 23.16%, p<0.05) and higher fat content (2.3 vs. 0.77 and 1.76%, p<0.05) if compared to normal and moderate white striped breast respectively. Moreover, moderate and severe white striped meat showed significantly higher redness (a*) (2.98 and 3.14 vs. 1.48, p<0.05) and yellowness (b*) indexes (7.27 and 7.95 vs. 4.05, p<0.05) than normal meat, respectively.
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