Objective of this study was to develop a Korean Berkshire line produced using organized management techniques. A total of 448 pigs divided into five line groups were slaughtered and analyzed for their meat quality. pH values were lower in line 1 (pH 5.69) and line 3 (pH 5.65) (p<0.05) than in the other lines. Moisture contents were significantly higher in line 5, and the intramuscular fat contents (3.07%) were significantly higher in the other four lines. Water holding capacity (WHC) was higher for line 3 (58.36%) while Warner-Bratzler shear force (WBS) values were significantly higher for line 4 (2.84 kg/0.5inch 2 ) than in the other lines (p<0.05). For meat color properties, L values (CIE L) were 51.59 for line 5, and this value was higher than the other lines. There were no significant differences in a* values and b* values among the five lines (p>0.05). Therefore, line 5 was selected as the growth type, whereas line 4 was selected as the Korean Berkshire line that produced pork significantly higher in pH and significantly lower in meat color (lightness), drip loss, and WBS.
− Lactulose is well known for functional component in the food and pharmaceutical field and utilized in a wide variety of foods as a bifidus factor or functional ingredient for intestinal regulation. Lactulose synthesis can be classified into chemical and biological methods. In chemical methods, lactulose is synthesized by alkaline isomerization, but it has many disadvantages such as including product purification, lactulose degradation, side reactions and waste management. Therefore, the enzymatic synthesis methods were recently studied to solve these problems. β-galactosidase is a important enzyme in the dairy industry, because of the production of lactose-hydrolyzed products. Also, β-galactosidases can be utilized to synthesize lactulose from lactose by a trans-galactosylation reaction, using fructose as a galactosyl acceptor. However, the synthesis of lactulose from lactose is economically not suitable due to high levels of lactose price. This review summarizes the current state of lactulose production by chemical and biological processes.
The aim of this study was to determine the relationship between sensory properties and Warner-Bratzler shear (WBS) for branded Hanwoo beef. Eight subprimal cuts purchased from the branded Hanwoo beef of 3 quality grades (1 ++ , 1 + , 1) at 13 stores were determined the tenderness using WBS and evaluated the sensory properties (tenderness, flavor, juiciness, overall acceptance) by trained sensory panels. The results of sensory evaluation were analyzed by four WBS value classes (<3.46 kg, 3.46-4.09 kg, 4.09-4.72 kg, >4.72 kg). The results from the sensory evaluation (tenderness, flavor, juiciness, overall acceptance) for subprimal cuts of WBS force value less than 3.46 kg had high scores, whereas WBS force value more than 4.72 kg had low scores (p<0.05). Correlation coefficient of WBS measurements with sensory ratings was -0.67 (tenderness), -0.53 (flavor), -0.49 (juiciness), and -0.57 (overall acceptance). From these results, consumers can distinguish sensory taste of branded Hanwoo beef using WBS categories and beef industry can apply index of taste for brand Hanwoo beef by WBS categories.
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