This study aimed to determine whether fermented soy sauce has a mutually synergistic effect on the quality and storage properties of pork patties, and to investigate the effects on the availability and physicochemical properties of various taste ingredients of soy sauce, a traditional Korean food ingredient. The experimental groups were as follows: Control (−): No additives; Control (+): 0.1% ascorbic acid; T1: 1% fermented soy sauce; T2: 3% fermented soy sauce; T3: 5% fermented soy sauce. No significant difference was detected in moisture, protein, and fat among the various treatment groups; however, ash content and water holding capacity increased and texture properties improved with the concentration of fermented soy sauce. The addition of fermented soy sauce during refrigerated storage for 10 days showed a positive effect on the storage properties. The peroxide value, content of thiobarbituric acid reactive substances and total phenolics, and 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity differed significantly in pork patties with different treatments and storage intervals. The effect of fermented soy sauce on the overall quality and storage properties of pork patties during refrigerated storage is relatively unknown. These findings demonstrate that the addition of fermented soy sauce improves the quality properties and antioxidant activity of pork patties.
It is impossible to know the amount of pork primal cut by pig carcass grade which is determined only by carcass weight and backfat thickness in the Korean Pig Carcass System. The aim of this study was to investigate the correlation between the pig carcass grade and the amount of pork primal cut estimated with AutoFom III. A total of 419,321 Landrace, Yorkshire, and Duroc (LYD) pigs were graded with the Korean Pig Carcass Grade System. Amounts of belly, neck, loin, tenderloin, spare ribs, shoulder, and ham were estimated with AutoFom III. Regression equations for seven primal cuts according to each grade were derived. There were significant differences among the three carcass grades due to heteroscedasticity variance (p < 0.0001). Three regression equations were derived from AutoFom III estimation of primal cuts according to carcass grades. The coefficient of determination of the regression equation was 0.941 for grade 1 + , 0.982 for grade 1, and 0.993 for grade 2. Regression equations obtained from this study are suitable for AutoFom III software, a useful tool for the analysis of each pig carcass grade in the Korean Pig Carcass Grade System. The high reliability of predicting the amount of primal cut with AutoFom III is advantageous for the management of slaughterhouses to optimize their product sorting in Korea.
Culturing characteristics of Hanwoo myosatellite cells incubated different temperature.
This study evaluated the physicochemical characteristics and storage stability (at 0, 3, and 7 days) of hybrid beef patties with different amount of shiitake mushrooms (Lentinus edodes) added. Shiitake mushrooms contain healthy ingredients such as ergosterol and β-glucan. Four proportions of shiitake mushrooms were added to beef patties (T1, 20%, T2, 40%, T3, 60%, T4, 80%) as a substitute for beef and compared with a control group (CON 0%). Chemical composition, water holding capacity (WHC), cooking loss, pH, color, texture profile analysis, and sensory properties of the products were compared on day 0. As a storage stability experiment, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substances (TBARS), and total microbial count were compared (0, 3, and 7 days). The results revealed that replacement with shiitake improved the WHC and cooking loss of patties but had a negative effect on sensory properties and storage stability. These results indicate that shiitake mushrooms can be added along with beef to produce hybrid patties; however, the usage amount must be considered.
For efficient production of cultured meat, chicken breast muscle cells and chicken leg muscle cells were proliferated and differentiated using medium with various serums, and proliferation and differentiation ability were analyzed. Chicken breast muscle cells and chicken leg muscle cells were cultured with serum-free medium (NC), medium with 20% FBS (C), medium with 10% chicken serum (CS) and 5% horse serum (HS) (T1), medium with 10% CS (T2), medium with 5% HS (T3). Using the immunofluorescence staining, Pax7 and nuclei were stained in chicken breast muscle cells and chicken leg muscle cells to confirm that they were muscle satellite cells. As a result of cell counting, both cells cultured in T1 medium proliferated the most. Chicken breast muscle cells and chicken leg muscle cells were subcultured from passage 1 to passage 6 using T1 medium. In both cells, viability and number of live cells decreased with increasing passage, but chicken leg muscle cells had higher viability and number of live cells than chicken breast muscle cells in all passages. Cells were differentiated using differentiation medium containing 10% chicken serum and 5% horse serum for each passage. It was confirmed that the differentiation ability of chicken leg muscle cells was more maintained as passage increased than chicken breast muscle cells. Therefore, it is considered that the results of chicken cells will become the basic data for the development of cultured meat.
The aim of this study was to find the appropriate level of goat milk protein powder (GMPP) and ginseng powder (GP) as natural binding agent and antioxidant added for emulsion-type pork sausages. Six groups of pork sausages were prepared: (1) pork sausage with 0.2% phosphate and 0.1% ascorbic acid (C2), (2) negative control (C3), (3) with 0.2% GMPP and 0.1% GP (T1), (4) 0.2% GMPP and 0.3% GP (T2), (5) 0.4% GMPP and 0.1% GP (T3), and (6) 0.4% GMPP and 0.3% GP (T4). Proximate analysis, water holding capacity (WHC), emulsion stability, cooking loss, color, texture properties, and sensory properties of sausages were performed. pH, DPPH radical scavenging, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), and total microbial count (TMC) were measured for pork sausages after storage at 4°C for 0, 7, 14, and 21 days. The results showed that water and total exudation showed significantly lower values in T3. Cooking loss also showed a significantly lower value in T3. T3 showed a significantly higher value of springiness of textural properties than C2. With increasing level of GMPP added, protein content and pH value of pork sausages were also increased. There were no significant differences in WHC or sensory properties between C2 and T3. TBARS and VBN values of T3 were significantly lower than those of other experimental groups during all storage periods. T3 presented higher DPPH radical scavenging values during all storage periods. These results indicate that adding 0.4% GMPP and 0.1% GMPP can effectively improve quality and storage characteristics of pork sausages.
Context Pork belly is the most preferable and expensive primal cut among various primal cuts in Korea. Aim The aim of this study was to investigate the relationship of pig carcass grade with the amount of pork belly (kg). Methods In total, 350 179 Landrace, Yorkshire, and Duroc (LYD) pigs were graded with the Korean Pig Carcass Grade System. Amount of pork belly cut was estimated with an AutoFom III equipment. Key results Distribution characteristics of carcass weight, backfat thickness, belly weight, and belly fat percentage were analysed. When the yield of pork belly was investigated by grade, lower-grade carcass had a higher amount of pork belly (P < 0.0001). The correlation coefficients between carcass weight and belly weight were 0.798 for Grade 1+, 0.906 for Grade 1, and 0.932 for Grade 2 (P < 0.0001). The correlation between backfat thickness and belly weight was lower with a decreasing grade. Regression analysis was performed with carcass weight or backfat thickness as a dependent variable and belly weight as an independent variable. Coefficients of determination (ρ2) of carcass weight and belly weight for each grade were higher for a lower grade (0.637 for Grade 1+, 0.821 for Grade 1, 0.867 for Grade 2). Conclusion The lower-grade pork belly, the most expensive in Korea, had a higher quantity of pork belly, and the correlation coefficient between pork belly and carcass weight and between pork belly and backfat thickness was higher as the lower grade level increased. Implication For a reasonable price of pork in the market, the current lean meat-based carcass-grading system should also include the yield of each primal cut.
This study investigated the effect of brown rice-vinegar-induced changes in pH on the physicochemical properties (ash, moisture, protein, fat, collagen, chondroitin sulfate, sugar, and mineral content, color, salinity, and pH) of chicken bone extract. The following treatments were employed: control (purified water, 62%; chicken bones, 30.47%; chicken feet, 6.88%; garlic, 0.58%; pH 7), T1 (purified water, 62%; chicken bones, 30.47%; chicken feet, 6.88%; garlic, 0.58%; organic brown rice vinegar, 0.01%; pH 6), T2 (purified water, 62%; chicken bones, 30.47%; chicken feet, 6.88%; garlic, 0.58%; organic brown rice vinegar, 0.02%; pH 5), and T3 (purified water, 62%; chicken bones, 30.47%; chicken feet, 6.88%; garlic, 0.58%; organic brown rice vinegar, 0.23%; pH 4). Protein, ash, and chondroitin sulfate contents and the brightness tended to increase, while the yellowness and redness, sugar content, salinity, and pH tended to decrease when the percentage of brown rice vinegar was increased. The collagen content was significantly higher in the control and T3 groups. Further, the Ca content tended to increase, while K, Mg, N, and P contents tended to decrease with increasing percentage of brown rice vinegar. The Ca/P ratio improved as the percentage of brown rice vinegar increased. At a concentration of 0.02%, brown rice vinegar effectively improved the overall quality of chicken bone extract in terms of the investigated physicochemical properties (minerals being the exception). Therefore, use of 0.02% brown rice vinegar during the preparation of chicken bone extract would result in the most ideal physicochemical properties.
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