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Gil J.,Kangwon National University | Kim D.,Kangwon National University | Yoon S.-K.,Korea Institute for Animal Products Quality Evaluation | Ham J.-S.,South Korean National Institute of Animal Science | Jang A.,Kangwon National University
Korean Journal for Food Science of Animal Resources | Year: 2016

This study was conducted to evaluate the antioxidative and anti-inflammatory effects of boiled pork powder (BPP) and hot water extract powder (HWEP) from 4 cuts of meat from Landrace x Yorkshire x Duroc (LYD). The highest DPPH radical scavenging activities determined were from BPP of Boston butt (13.65 M TE) and HWEP of loin (19.40 M TE) and ham (21.45 M TE). The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities of BPP from shoulder ham (39.28 M TE) and ham (39.43 M TE) were higher than those of other meat cuts, while HWEP of ham exhibited the highest ABTS radical scavenging activity. A higher oxygen radical absorbance capacity was determined for BPP from ham (198.35 M TE) and in HWEP from loin (204.07 M TE), Boston butt (192.85 M TE), and ham (201.36 M TE). Carnosine content of BPP and HWEP from loin and were determined to be 106.68 and 117.77 mg/g on a dry basis, respectively. The anserine content of BPP (5.26 mg/g, dry basis) and HWEP (6.79 mg/g, dry basis) of shoulder ham exhibited the highest value as compared to the extracts from the other meat cuts. The viability of RAW 264.7 cells was increased with increasing HWEP from loin and ham treatment. In addition, the expression of IL-6 and TNF-α was significantly reduced by HWEP from loin and ham, in a dose dependent manner. These results suggested that boiled pork and hot water extract of pork have antioxidative and cytokine inhibitory effects. © 2016 Korean Society for Food Science of Animal Resources. Source

Lee S.-K.,Korea Institute for Animal Products Quality Evaluation | Lee S.-K.,Konkuk University | Chon J.-W.,Konkuk University | Song K.-Y.,Konkuk University | And 3 more authors.
Poultry Science | Year: 2013

To determine the prevalence of Salmonella serotype Enteritidis in eggs in South Korea, we conducted a microbiological survey of commercially available eggs produced in conventional or organic farms during the period from 2010 to 2012. The contents of 7,000 raw shell eggs (6,000 of conventional and 1,000 of organic origin) were examined to evaluate the extent and type of Salmonella Enteritidis contamination. A total of 26 salmonellae (7.4% of all pooled samples) were isolated from 350 homogenized pools, each containing the contents from 20 eggs. An unexpected and particularly surprising finding was that all the Salmonella isolates were serotyped as Salmonella Gallinarum. Salmonella Gallinarum was more common in eggs from organic farms: 10 of 50 egg pools (20.0%) from organic and 16 of 300 egg pools (5.3%) from conventional farms tested positive for Salmonella Gallinarum. However, organic and conventional isolates showed similar antimicrobial susceptibilities. All the isolates and a vaccine strain, SG 9R, which has been widely used in South Korea, were further characterized using the automated repetitive sequence-based PCR (rep-PCR) system, DiversiLab, to ascertain the molecular subtypes and to identify differences from the vaccine strain. The rep- PCR identified 2 distinct clusters among the 26 Salmonella Gallinarum isolates with a greater than 96% similarity index. These were clearly differentiated from the vaccine strain, SG 9R, with which there was a less than 86% similarity index. We found there was low genetic heterogeneity among isolates within each cluster and were able to distinguish wild type strains from the live vaccine strain (SG 9R) using the DiversiLab system. © 2013 Poultry Science Association Inc. Source

Alam M.,South Korean National Institute of Animal Science | Cho K.H.,South Korean National Institute of Animal Science | Lee S.S.,South Korean National Institute of Animal Science | Choy Y.H.,South Korean National Institute of Animal Science | And 3 more authors.
Asian-Australasian Journal of Animal Sciences | Year: 2013

National Institute of Animal Science, RDA, Cheonan Shinbang-1-gill 114, Chungnam 331-801, Korea Copyright © 2013 by Asian-Australasian Journal of Animal Sciences. Source

Lee J.-M.,South Korean National Institute of Animal Science | Choe J.-H.,Konkuk University | Park H.-K.,South Korean National Institute of Animal Science | Kim Y.-H.,South Korean National Institute of Animal Science | And 5 more authors.
Korean Journal for Food Science of Animal Resources | Year: 2011

Analyses were conducted to estimate the effect of backfat thickness (BFT) on carcass grade factors and carcass price in Hanwoo cows and steers. Data on grade factors and prices were collected from 69,159 Hanwoo carcasses (n = 13,376 cows, n = 55,783 steers) abtained at the Nonghyup Seoul slaughter house in 2009. Carcass BFTs were divided into nine categories from ≤ 3 mm to ≥ 25 mm. The average BFTs were 11.93 mm in cows and 12.57 mm in steers. An increase in the BFT resulted in an increase in carcass weight, loin-eye area, skeletal maturity, fat color, but decreases in the yield index and yield grade (from grade A to C) in cows and steers. Carcass unit price (Won/kg) improved if the carcass was sold with a BFT of 13-15 mm in cows and 10-12 mm in steers. Marbling score and quality grade increased significantly to 21 mm BFT but decreased from a BFT of 22 mm in cows and steers. BFT was significantly correlated with yield index (cow, r = -0.97 **; steer, r = -0.96 **), marbling score (cow, r = 0.20 **; steer, r = 0.14 **), and carcass price (cow, r = 0.03 **; steer, r = -0.11 **). These results could be used as a fundamental dataset for further research to increase the productivity of Hanwoo carcasses. Source

Kim C.-H.,Korea Institute for Animal Products Quality Evaluation | Song J.-H.,Korea Institute for Animal Products Quality Evaluation | Lee J.-C.,Korea Institute for Animal Products Quality Evaluation | Lee K.-W.,Konkuk University
International Journal of Poultry Science | Year: 2014

The present study was conducted to monitor age-related changes in egg quality during the entire production cycle of laying hens. Thirty eggs were sampled from the commercial farm on a weekly basis for egg analysis. In order to increase in confidence in sampling, farm personnel were educated to collect the eggs from the pre-determined cages during the whole period and all layers were subjected to an identical farm management and fed a commercial layer diet. In total, 1,470 eggs were sampled and transported to the laboratory of Korea Institute for Animal Products Quality Evaluation. The parameters for egg quality included egg weight, eggshell color, eggshell breaking strength, eggshell thickness, Haugh unit and yolk color. It was shown that egg weight increased as the hen aged. Eggshell breaking strength gradually decreased, but eggshell thickness was randomly scattered without showing any age-related trends during the laying period. The intensity of eggshell color kept relatively constant while yolk color increased with age. Finally, Haugh unit as an indicator of freshness of eggs was consistently decreased as the hens aged. In this study, we noticed that eggshell breaking strength and egg weight were negatively correlated (r= - 0.500, p<0.001). Eggshell color did not significantly correlate with eggshell thickness (r = -0.074, p>0.50), but marginally and positively correlated with egg weight (r = 0.248, p = 0.082). It is concluded that among the various egg quality parameters analyzed, egg weight, eggshell breaking strength or Haugh unit reduced as the hens aged. Further study is needed to include various parameters of egg quality such as chemical or nutritional composition which will provide more insight into the age-mediated changes in egg quality. © Asian Network for Scientific Information, 2014. Source

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