Proximate Composition, and l-Carnitine and Betaine Contents in Meat from Korean Indigenous Chicken.

This study investigated the proximate composition and l-carnitine and betaine content of meats from 5 lines of Korean indigenous chicken (KIC) for developing highly nutritious meat breeds with health benefits from the bioactive compounds such as l-carnitine and betaine in meat. In addition, the relevance of gender (male and female) and meat type (breast and thigh meat) was examined. A total of 595 F1 progeny (black [B], grey-brown [G], red-brown [R], white [W], and yellow-brown [Y]) from 70 full-sib families were used.

Comparison of quality traits of meat from korean native chickens and broilers used in two different traditional korean cuisines.

With the aim of investigating the differences in the quality traits between Korean native chicken (Hanhyup, KNC) and broilers commonly used in two different traditional Korean cuisines, the chemical composition and sensory properties of breast and thigh meat from the two chicken strains were assessed. KNC for baeksuk (chicken meat braised in soup with various Oriental medicinal plants; KNL), KNC for samgyetang (similar to baeksuk but young chickens and ginseng are used; KNS), broiler for baeksuk (BL), and broiler for samgyetang (BS) were used as treatments in this study. KNL and KNS contained higher protein but lower fat content than BL and BS.

Changes in endogenous bioactive compounds of Korean native chicken meat at different ages and during cooking.

This study aimed to examine the effect of bird age on the contents of endogenous bioactive compounds, including carnosine, anserine, creatine, betaine, and carnitine, in meat from a certified meat-type commercial Korean native chicken strain (KNC; Woorimatdag). Additionally, the effects of the meat type (breast or leg meat) and the state of the meat (raw or cooked) were examined. Cocks of KNC were raised under similar standard commercial conditions at a commercial chicken farm.

Differentiation of Deboned Fresh Chicken Thigh Meat from the Frozen-Thawed One Processed with Different Deboning Conditions.

This study was performed to evaluate the quality characteristics of three deboned categories of chicken thigh meat: one which was slaughtered and deboned in the same plant (fresh); one which was slaughtered, deboned, frozen, and thawed in the same plant (frozen-thawed); and the last which was slaughtered in a plant, deboned in a different plant, but then transferred to the original plant (fresh-outside). Surface color, drip loss, 2-thiobarbituric acid reactive substances (TBARS) value, sensory evaluation, and total aerobic bacterial counts of the chicken samples were determined. Moreover, the torrymeter was used to measure the differences in freshness of the chicken meat.

Carnosine, anserine, creatine, and inosine 5'-monophosphate contents in breast and thigh meats from 5 lines of Korean native chicken.

The aim of this study was to examine the effect of chicken line on the contents of endogenous compounds, including carnosine, anserine, creatine, and inosine 5'-monophosphate (IMP), in breast and thigh meats from 5 lines of Korean native chicken for the development of high-quality meat breeds. Additionally, the effects of sex (male or female) and meat type (breast or thigh meat) were examined. In total, 595 F1 progeny [black: 90 (male: 45, female: 45); gray-brown: 110 (male: 52, female: 58); red-brown: 136 (male: 68, female: 68); white: 126 (male: 63, female: 63); and yellow-brown: 133 (male: 62, female: 71)] from 70 full-sib families were used.

Synergistic Effects of Electron-beam Irradiation and Leek Extract on the Quality of Pork Jerky during Ambient Storage.

To investigate the synergistic effect(s) of electron-beam (EB) irradiation and leek (Allium tuberosum Rottler) extract on the quality of pork jerky during ambient storage, we irradiated prepared pork jerky samples (control and samples with 0.5% and 1.0% leek extract) with EB technology at doses of 0, 1, 2, and 4 kGy, stored them for 2 months at 25°C, and analyzed them.

Effects of combined treatments of electron-beam irradiation and addition of leek (Allium tuberosum) extract on reduction of pathogens in pork jerky.

This study investigated the combined effect of electron-beam irradiation and addition of leek (Allium tuberosum R.) extract on pork jerky inoculated with selected foodborne pathogens. Prepared pork jerky samples (control and samples with 1.

Frequency and predictive factors of lymph node metastasis in mucosal cancer.

Purpose: The incidence of lymph node metastasis has been reported to range from 2.6 to 4.8% in early stage gastric cancer with mucosal invasion (T1a cancer).

Stapling technique for performing Billroth II anastomosis after distal gastrectomy.

The circular stapling technique has been widely applied for gastrointestinal anastomosis in gastrectomies (open or laparoscopic) for distal gastric cancers. We describe this method for use in performing Billroth II anastomosis in distal gastrectomies. From 2002-2009, we report the results following the use of the circular stapling technique performed in 520 patients at a single institution.