Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System.

The aim of this study was to compare the effect of seawater to that of conventional salt (NaCl) on the technological properties of chicken emulsion sausages in a model system. Chicken sausages were prepared with seawater at three levels (10%, 15%, and 20%) in iced water (10%, 5%, and 0%, respectively) or with iced water (20%) and salt (1.2%).

Potential Antioxidant and Angiotensin I-converting Enzyme Inhibitory Activity in Crust of Dry-aged Beef.

Antioxidant activity, angiotensin I-converting enzyme (ACE) inhibitory activity, and protein profile of crust (the dried surface of dry-aged beef) were evaluated compared to unaged, wet-, and dry-aged beef. Antioxidant activity was determined using 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-di-(3-ethylbenzthiazoline sulfonate) radical scavenging activities, ferric reducing antioxidant power, and ferrous ion chelating activity. The crust samples showed the greatest (P < 0.

Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils.

The effect of old laying hen (OLH) and commercial broiler (CB) meat on emulsion-type sausages produced with different lipid types (canola, olive, and sunflower oils) to replace pork backfat was studied. To determine the physicochemical, textural, and microstructural properties, the proximate composition, color, pH, emulsion stability, cooking yield, water holding capacity, collagen content, textural properties, and scanning electron microscopy images of sausage samples were analyzed. Although there were significant differences in pH and emulsion stability between breed types (OLH and CB, P < 0.

Physicochemical characteristics of breast and thigh meats from old broiler breeder hen and old laying hen and their effects on quality properties of pressed ham.

The consumption of meat products from old broiler breeder hen (OBH) and old laying hen (OLH) is limited by their poor organoleptic properties. In this study, the physicochemical properties of breast and thigh meat from OBH and OLH and their application to the development of pressed ham with better quality properties were examined. To manufacture pressed ham, 3 different chicken meat mixtures (mixture A, 50% breast and 50% thigh from OBH; mixture B, 50% breast and 50% thigh meat from OLH; mixture C, 25% breast and 25% thigh from OBH and OLH, respectively) were used.

The expression and localization of V-ATPase and cytokeratin 5 during postnatal development of the pig epididymis.

Objective: We examined the localization and expression of H+ pumping vacuolar ATPase (V-ATPase) and cytokeratin 5 (KRT5) in the epididymis of pigs, expressed in clear and basal cells, respectively, during postnatal development.

Methods: Epididymides were obtained from pigs at 1, 7, 21, 60, 120, and 180 days of age; we observed the localization and expression patterns of V-ATPase and KRT5 in the different regions of these organs, namely, the caput, corpus, and cauda. The differentiation of epididymal epithelial cells was determined by immunofluorescence labeling using cell-type-specific markers and observed using confocal microscopy.

Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging.

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.

Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages.

Liver sausage is flavorful and highly nutritious. However, liver has a relatively short shelf life due to acceleration of oxidation in the presence of endogenous enzymes and metals. Powders derived from natural sources, including plants or fruits, are applied to meat products for inhibiting oxidation without adverse effects on their quality.

Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin Ham.

Various commercial collagen mixtures aimed at improving the quality of meat products are available, but the optimal composition is unclear. This study aimed to compare the functional properties, including physicochemical characteristics and lipid oxidative stability, of loin ham marinated with three commercial collagen mixtures sold as food additives. The addition of collagen mixtures led to significant increases in the moisture content, water holding capacity (WHC), cooking yield, and instrumental tenderness, regardless of the type of collagen mixture.

Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System.

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 powder on the physicochemical properties of emulsified meat products. Meat emulsion samples were prepared with pork hind leg meat (60%) and back fat (20%), iced water (20%), various additives, and RPS powder at different concentrations [0% (control), 1%, 2%, 3%, and 4%].

Determination of Point of Sale and Consumption for Hanwoo Beef Based on Quality Grade and Aging Time.

This study aimed to determine the suitable point of sale and consumption of different quality grade (QG) Hanwoo short loin during aging period, based on physicochemical, sensory, and microbiological quality. Short loins obtained from the carcasses of 13 Hanwoo steers and 2 bulls with 5 different QGs (1++, 1+, 1, 2, and 3) were analyzed over 28 d. QG and aging time had significant effect on water holding capacity, color, shear force, total volatile basic nitrogen (TVBN) content, and sensory traits.

Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts.

Wet and dry aging methods were applied to improve the quality of three different beef cuts (butt, rump, and sirloin) from Hanwoo cows (quality grade 2, approximately 50-mon-old). After 28 d of wet aging (vacuum packaged; temperature, 2±1°C) and dry aging (air velocity, 2-7 m/s; temperature, 1±1°C; humidity, 85±10%), proximate composition, cooking loss, water holding capacity, shear force, color, nucleotides content, and sensory properties were compared with a non-aged control (2 d postmortem). Both wet and dry aging significantly increased the water holding capacity of the butt cuts.

Optimization of 1D H Quantitative NMR (Nuclear Magnetic Resonance) Conditions for Polar Metabolites in Meat.

The objective of this study was to establish an optimized 1D H quantitative nuclear magnetic resonance (qNMR) analytical method for analyzing polar metabolites in meat. Three extraction solutions [0.6 M perchloric acid, 10 mM phosphate buffer, water/methanol (1:1)], three reconstitution buffers [20 mM 3-morpholinopropane-1-sulfonic acid, 2-[4-(2-hydroxyethyl)piperazin-1-yl]ethanesulfonic acid, phosphate buffer], and two pulse programs (zg30, noesypr1d) were evaluated.

Role of moisture evaporation in the taste attributes of dry- and wet-aged beef determined by chemical and electronic tongue analyses.

The role of moisture evaporation in the taste attributes of dry- and wet-aged beef was determined in this study. A total of 30 striploins (longissimus lumborum) were dry or wet aged for 28 days and analyzed for moisture content, taste-active compounds [free amino acids (FAAs), inosine 5'-monophophate (IMP), and reducing sugars], and taste attributes by an electronic tongue. After the completion of aging process, higher amounts of FAAs and reducing sugars were found in dry-aged beef (P < .

Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer.

This study identified the suitability of chicken skin and wheat fiber mixture (CSFM) as an optimal fat replacer and its addition levels in reduced fat emulsion-type sausages, also paying heed to quality characteristics. Two CSFM types [CSFM-1 and CSFM-2 (chicken skin:ice:wheat fiber = 5:3:2 or 3:5:2, respectively)] were added at 0, 5, 10, 15, and 20% (w/w) as fat replacer. As the addition level increased, higher moisture and lower fat content were observed in the sausage samples without protein content loss (P < 0.

Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties.

The crust that inevitably forms on dry-aged beef is usually trimmed and discarded before sale. The aim of this study was to explore methods for utilizing this crust in processed meat products. Four sirloins were dry-aged for 28 d at 4℃ (75% relative humidity).

Effect of Buckwheat () Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage.

Various amounts of buckwheat powder (0%, 1%, 2%, and 3%) were added to emulsion-type pork sausages. The effects of buckwheat powder on the physicochemical characteristics of the emulsion type sausages, including proximate composition, cooking yield, viscosity, pH, instrumental color, texture profile analysis (TPA), and sensory evaluation, were determined. Increased levels of added buckwheat powder led to higher moisture (p0.

Isolation and identification of angiotensin I-converting enzyme inhibitory peptides derived from thermolysin-injected beef M. longissimus.

Objective: This study identified angiotensin I-converting enzyme (ACE) inhibitory peptides in beef M. longissimus injected with thermolysin (80 ppm) and stored for 3 days at 5°C.

Methods: Crude peptides (molecular weight <3 kDa) were obtained from the thermolysin hydrolysate and separated into seven fractions.

Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat.

The objective of present study was to investigate the effect of cooking and their combinations with re-heating methods on the formation of cholesterol oxidation products (COPs) in stored chicken thigh meat. Pan roasting, steaming, oven grilling, charcoal grilling, and microwaving were used for cooking. Re-heating of samples was done using the same cooking methods or microwaving after 3 and 6 d of refrigerated storage.

Determination of Salable Shelf-life for Wrap-packaged Dry-aged Beef during Cold Storage.

We investigated microbial and quality changes in wrap-packaged dry-aged beef after completion of aging and subsequent storage in a refrigerator. After 28 days of dry aging (temperature, 4°C; RH, approximately 75%; air flow velocity, 2.5 m/s), sirloins were trimmed, wrap-packaged, and stored at 4°C for 7 days.

Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey.

This study investigated the effect of injecting pineapple concentrate and honey into low marbled beef in order to enhance its sensory qualities, particularly tenderness and flavor, without compromising its fresh appearance. Beef loin was injected with a solution of 6.0% pineapple concentrate, 2.

Evaluations of physicochemical and anti-oxidant properties of powdered leaves from lotus, shepherd's purse and goldenrod in restructured duck/pork patties.

The objective of this study was to determine the effects of powdered leaves of lotus (LP), shepherd's purse (SP) and goldenrod (GP) on oxidation stability and quality characteristics of cooked duck/pork patties. Fresh duck tenderloin () and pork meat (, and ) were ground, formulated with LP, SP, GP or butylated hydroxytoluene (BHT), and mixed with other non-meat ingredients. The manufactured patties were cooked, packaged, and stored at 3 °C for 4 weeks.

Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods.

Objective: Different dry-aging methods [traditional dry-aging (TD), simplified dry-aging (SD), and SD in an aging bag (SDB)] were compared to investigate the possible use of SD and/or SDB in practical situations.

Methods: Sirloins from 48 Hanwoo cows were frozen (Control, 2 days postmortem) or dry-aged for 28 days using the different aging methods and analyzed for chemical composition, total aerobic bacterial count, shear force, inosine 5'-monophosphate (IMP) and free amino acid content, and sensory properties.

Results: The difference in chemical composition, total aerobic bacterial count, shear force, IMP, and total free amino acid content were negligible among the 3 dry-aged groups.

Metabolomics Profiling to Determine the Effect of Postmortem Aging on Color and Lipid Oxidative Stabilities of Different Bovine Muscles.

The objective of this study was to identify metabolites that could be associated with oxidative stability of aged bovine muscles. Three muscles (longissimus lumbrum (LL), semimembranosus (SM), and psoas major (PM)) from seven beef carcasses at 1 day postmortem were divided into three sections and assigned to three aging periods (9, 16, and 23 days). Although an increase in discoloration was found in all muscles with aging, LL was the most color/lipid oxidative stable, followed by SM and PM (P < 0.

Effect of Persimmon Peel ( Thumb.) Extracts on Lipid and Protein Oxidation of Raw Ground Pork During Refrigerated Storage.

The inhibition effect of persimmon peel extracts (PPE) (0.05(PPE-0.05), 0.

Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system.

Objective: The objective of this study was to evaluate the effects of ageing time of lamb loins prior to freezing on technological characteristics and oxidation stability of coarse ground lamb loin sausage using in a model system.

Methods: Lamb loins (, n = 25) were aged at -1.5°C for 0, 1, 2, 3, and 8 wk and then frozen for the remaining days (a total of 30 wk).