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Filename: drivers/Session_files_driver.php
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Function: require_once
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Filename: Session/Session.php
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Function: require_once
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Filename: controllers/Detail.php
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File: /var/www/html/application/controllers/Detail.php
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Function: _error_handler
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Filename: controllers/Detail.php
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Function: _error_handler
File: /var/www/html/index.php
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Message: Trying to access array offset on value of type null
Filename: controllers/Detail.php
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File: /var/www/html/application/controllers/Detail.php
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Function: _error_handler
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Function: require_once
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Filename: controllers/Detail.php
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File: /var/www/html/application/controllers/Detail.php
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Function: _error_handler
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Filename: models/Detail_model.php
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Function: strpos
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Function: insertAPISummary
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Function: require_once
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Filename: helpers/my_audit_helper.php
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Function: str_replace
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Function: formatAIDetailSummary
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Function: require_once
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Filename: controllers/Detail.php
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Line: 256
Function: _error_handler
File: /var/www/html/index.php
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Message: Trying to access array offset on value of type null
Filename: controllers/Detail.php
Line Number: 256
Backtrace:
File: /var/www/html/application/controllers/Detail.php
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Function: _error_handler
File: /var/www/html/index.php
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Message: Trying to access array offset on value of type null
Filename: controllers/Detail.php
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File: /var/www/html/application/controllers/Detail.php
Line: 256
Function: _error_handler
File: /var/www/html/index.php
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Function: require_once
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Message: Undefined array key "usage"
Filename: controllers/Detail.php
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File: /var/www/html/application/controllers/Detail.php
Line: 257
Function: _error_handler
File: /var/www/html/index.php
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Message: Trying to access array offset on value of type null
Filename: controllers/Detail.php
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File: /var/www/html/application/controllers/Detail.php
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Function: _error_handler
File: /var/www/html/index.php
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Message: Undefined array key "usage"
Filename: controllers/Detail.php
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File: /var/www/html/application/controllers/Detail.php
Line: 258
Function: _error_handler
File: /var/www/html/index.php
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Filename: controllers/Detail.php
Line Number: 258
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File: /var/www/html/application/controllers/Detail.php
Line: 258
Function: _error_handler
File: /var/www/html/index.php
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Filename: controllers/Detail.php
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Filename: controllers/Detail.php
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Filename: controllers/Detail.php
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Function: _error_handler
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Filename: controllers/Detail.php
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Function: _error_handler
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Message: file_get_contents(https://...@gmail.com&api_key=61f08fa0b96a73de8c900d749fcb997acc09): Failed to open stream: HTTP request failed! HTTP/1.1 429 Too Many Requests
Filename: helpers/my_audit_helper.php
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File: /var/www/html/application/helpers/my_audit_helper.php
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Function: file_get_contents
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Function: pubMedGetRelatedKeyword
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Function: require_once
The purpose of the study is to check the possibility of developing dry-cured meat from Hanwoo (South Korean native cattle) and Holstein cattle considering the differences between breeds and use this data for the preparation and development of dry cured ham unique to South Korea. Same-grade muscle from Hanwoo and Holstein was cured using a curing agent with 4.6% salt content at 4 °C for 7 days, and then aged for 70 days. Data was analyzed through physicochemical characterization, and the manufacturing period was established through weight loss, volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS). Moisture content and weight loss of both samples significantly decreased during the manufacturing process ( < 0.05). TBARS was significantly higher in Hanwoo and VBN in Holstein ( < 0.05). According to the values of VBN (less than 20 mg/100 g) and TBARS (less than 2 mg MDA/kg), dry aging for 5 weeks is appropriate for both samples. The principal component analysis of 5 weeks-aged Holstein showed a dramatically changing trend due to myofibril fragmentation as indicated by Sodium dodecyl sulfate-polyacrylamide-gel electrophoresis. In addition, 5 weeks-aged Holstein contains methanethiol (cheese), butan-2-one (butter), and 3-3-ethyl-2-methyl-1,3-hexadiene (fatty acid-derive) compounds that represent fermentation and aging flavors. Therefore, the possibility of product development was confirmed by the 5-week aging of Holstein dry-cured ham.
Download full-text PDF |
Source |
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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10285165 | PMC |
http://dx.doi.org/10.1016/j.heliyon.2023.e17091 | DOI Listing |
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