Food Science of Animal Resources最新文献_第3页

Combination of Milk Polar Lipids and Casein Hydrolysate as a Healthy Emulsifier for Ice Cream. 牛奶极性脂质与酪蛋白水解物的组合作为冰淇淋的健康乳化剂

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2024-11-01 DOI: 10.5851/kosfa.2024.e88

Ji-Hwa Park, Yu Bin Lee, Sung Ho Lee, Eunkyung Ko, Jee-Young Imm

{"title":"Combination of Milk Polar Lipids and Casein Hydrolysate as a Healthy Emulsifier for Ice Cream.","authors":"Ji-Hwa Park, Yu Bin Lee, Sung Ho Lee, Eunkyung Ko, Jee-Young Imm","doi":"10.5851/kosfa.2024.e88","DOIUrl":"10.5851/kosfa.2024.e88","url":null,"abstract":"The demand for healthy ingredients in food products including ice cream, is continuously increasing. The potential of a combination of milk polar lipids (MPL) and casein hydrolysate (CH) to replace synthetic emulsifiers such as diacetyl tartaric acid esters of monoglycerides (DATEM), in ice cream production was investigated. Changes in particle size, emulsion stability, and interfacial tension of model emulsions (milk protein, casein:whey=8:2, w/v) were analyzed after the addition of MPL, CH, and their combination (MPL+CH). The use of MPL+CH reduced interfacial tension and increased αs- and β-casein displacement from the surface of cream layers compared to the addition of MPL alone. The addition of MPL+CH improved ice cream overrun to levels comparable to those of control ice cream containing DATEM (0.3%, w/v), without adversely affecting melt rate or microstructure. Confocal laser scanning microscopy revealed that ice cream prepared with MPL+CH formed a thick protein and coalesced fat layer on the surface of air cells that might help enhance overrun. These findings suggest that the combination of MPL (0.3%, w/v) and CH (0.03%, w/v) can be used as a potential emulsifier alternative to replace chemically synthesized emulsifiers such as DATEM.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 6","pages":"1389-1402"},"PeriodicalIF":4.2,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11564146/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142647521","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Advanced Halal Authentication Methods and Technology for Addressing Non-Compliance Concerns in Halal Meat and Meat Products Supply Chain: A Review. 解决清真肉类和肉制品供应链违规问题的先进清真认证方法和技术：综述。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2024-11-01 DOI: 10.5851/kosfa.2024.e75

Artnice Mega Fathima, Laila Rahmawati, Anjar Windarsih, Suratno

{"title":"Advanced Halal Authentication Methods and Technology for Addressing Non-Compliance Concerns in Halal Meat and Meat Products Supply Chain: A Review.","authors":"Artnice Mega Fathima, Laila Rahmawati, Anjar Windarsih, Suratno","doi":"10.5851/kosfa.2024.e75","DOIUrl":"10.5851/kosfa.2024.e75","url":null,"abstract":"Religious beliefs have a significant impact on consumer preferences, particularly in relation to food choices. Islam, like other religions, imposes specific dietary guidelines, notably regarding meat and meat products. However, ensuring compliance with halal standards across the entire meat and meat products supply chain presents considerable challenges. Instances of non-compliance, including improper slaughtering techniques, mislabeling, adulteration, and contamination, have caused concerns about the authenticity of halal status. To address these concerns, this review explores recent advancements in halal authentication methods and technology, focusing on practical objectives aimed at addressing non-compliance issues. It categorizes methods into four main areas of non-compliance concerns, providing a unique perspective compared to earlier reviews that primarily examined the progression of analytical methods. This classification offers a comprehensive analysis of the field's current status, facilitating the identification of research gaps and strategic recommendations for enhancing future halal authentication methods. Through the implementation of this novel approach, the review seeks to promote the development of a more robust framework for evaluating halal meat and meat products, safeguarding consumer trust and ensuring adherence to religious dietary guidelines in the future.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 6","pages":"1195-1212"},"PeriodicalIF":4.2,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11564133/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142647515","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinning. 添加培养肉组织对使用湿法纺丝法生产的杂交培养肉的理化和口味特性的影响

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2024-11-01 DOI: 10.5851/kosfa.2024.e104

So-Hee Kim, Swati Kumari, Chan-Jin Kim, Eun-Yeong Lee, Amm Nurul Alam, Yong-Sik Chung, Young-Hwa Hwang, Seon-Tea Joo

{"title":"Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinning.","authors":"So-Hee Kim, Swati Kumari, Chan-Jin Kim, Eun-Yeong Lee, Amm Nurul Alam, Yong-Sik Chung, Young-Hwa Hwang, Seon-Tea Joo","doi":"10.5851/kosfa.2024.e104","DOIUrl":"10.5851/kosfa.2024.e104","url":null,"abstract":"This study investigated effect of adding cultured meat tissue (CMT; 10%, 20%, and 30%) to plant protein on quality of imitation muscle fiber (IMF) and hybrid cultured chicken meat (HCCM) manufactured using wet-spinning. The composite plant-based protein (CPP) solution consisted of pea protein, wheat protein, and sodium alginate. Adding 10%, 20% and 30% of CMT to CPP significantly reduced pH and Warner-Bratzler shear force of IMF (p<0.05). However, texture profile analysis revealed that hardness, gumminess, and cohesiveness of the CMT 30% sample were significantly higher while springiness was lower in CPP without adding CMT (p<0.05). Chewiness of CMT 20% was the highest among HCCM samples (p<0.05). As the amount of CMT added increased, sourness decreased significantly, while bitterness and richness increased significantly (all p<0.05). As CMT addition level increased, essential amino acid levels also increased comprehensively except phenylalanine, leading to improved nutritional quality of HCCM. These results imply that adding CMT could compensate for amino acids that are absent or lacking in CPP and enhance the taste of HCCM.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 6","pages":"1440-1452"},"PeriodicalIF":4.2,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11564141/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142647539","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality and Shelf-Life Properties of Ready to Eat Dry-Cured Ham Slices under Different Packaging Systems during Storage. 即食干腌火腿片在不同包装系统下的贮藏质量和货架期特性。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2024-11-01 DOI: 10.5851/kosfa.2024.e71

Sang-Keun Jin, Sung-Sil Moon

{"title":"Quality and Shelf-Life Properties of Ready to Eat Dry-Cured Ham Slices under Different Packaging Systems during Storage.","authors":"Sang-Keun Jin, Sung-Sil Moon","doi":"10.5851/kosfa.2024.e71","DOIUrl":"10.5851/kosfa.2024.e71","url":null,"abstract":"This study has aimed to assess the quality and shelf-life stability of dry-cured ham under different packaging systems during storage. The types of packaging systems were: aerobic packing (AP), vacuum packing (VP), and modified atmosphere packaging (MAP). Pork bicep femoris muscles (n=20) were salted with 5% NaCl, 0.01% NaNO2 and 0.05% sodium erythorbate and then inoculated with Lactobacillus pentosus (4.0×109 CFU/g) and Staphylococcus carnosus (6.0×109 CFU/g). The products were cured, ripened, and dried for 12 mon by using a commercially available manufacturing process. The end products were sliced into 2 mm-thick slices, placed in pouches or trays, and packed with AP (overwrapping), VP, and MAP (70% N2 and 30% CO2). The packed samples were stored at 10°C for 84 d, and then analyzed for color, total volatile basic nitrogen (TVBN), lipid oxidation, microorganisms, tastes-related amino acids and fatty acids. The results showed that after 84 d of storage, the VP- and MAP-packed samples exhibited better color stability. Lower rates of TVBN formation and lipid oxidation were observed in VP- and MAP-packed samples (p<0.05). Noticeably, a slower decrease in sweet amino acid and unsaturated fatty acid content was found in the VP- and MAP-packed samples after 84 d of storage (p<0.05). Hence, to retain the quality, taste, and nutritional value during storage, ready-to-eat dry-cured ham slices should be packed under VP or MAP conditions.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 6","pages":"1358-1372"},"PeriodicalIF":4.2,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11564136/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142650505","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Utilization of Probiotic-Derived Extracellular Vesicles as Postbiotics and Their Role in Mental Health Therapeutics. 利用益生菌衍生的细胞外囊泡作为后益生菌及其在心理健康治疗中的作用。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2024-11-01 DOI: 10.5851/kosfa.2024.e92

Jihyeon Baek, Suyeon Lee, Jinho Lee, Jihyun Park, Esther Choi, Seok-Seong Kang

{"title":"Utilization of Probiotic-Derived Extracellular Vesicles as Postbiotics and Their Role in Mental Health Therapeutics.","authors":"Jihyeon Baek, Suyeon Lee, Jinho Lee, Jihyun Park, Esther Choi, Seok-Seong Kang","doi":"10.5851/kosfa.2024.e92","DOIUrl":"10.5851/kosfa.2024.e92","url":null,"abstract":"As consumers become more interested in healthier lifestyles, the global functional food market is expanding. Probiotics have gained attention because of their numerous health benefits to the host and may even treat various pathological conditions. Probiotics interact with host cells, and particularly, probiotics-derived extracellular vesicles (PEVs) are key factors in the health benefits of probiotics. Additionally, extracellular vesicles are nano-scaled lipid-bilayer particles that carry various biological molecules, indicating potential as new postbiotics that can provide the same health benefits as probiotics while complementing the side effects associated with probiotics. The importance of mental health care is becoming increasingly prominent considering societal conditions, such as the recent aging population and the coronavirus disease 2019 pandemic. However, the response to mental health issues among modern individuals is insufficient, and there is a need for the development of new personalized treatments to overcome the limitations of current mental health therapies. PEVs have various physiological functions, including mediating cellular communication in the central nervous system, which indicates associations among mental disorders. Therefore, we focused on the beneficial effects of PEVs on the brain and mental health. Recent research has shown that PEVs can adjust the expression of brain-derived neurotrophic factors in vitro and in vivo, demonstrating antidepressant and cognitive function improvement effects. This suggests that PEVs have potential as therapeutic agents for improving mental health and treating brain disorders. Based on this, we review these findings and present the beneficial effects of PEVs on mental health and the challenges that need to be addressed.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 6","pages":"1252-1265"},"PeriodicalIF":4.2,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11564138/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142650506","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of Peroxidized Acetic Acid Disinfectant Proper Use Concentration and its Effect on Appearance of Chicken Carcasses. 评估过氧化醋酸消毒剂的适当使用浓度及其对鸡肉外观的影响

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2024-11-01 DOI: 10.5851/kosfa.2024.e97

Kang Heung Kim, Byong Kon Lee, Jeong Hun Nam, Soo Ah Lee, Jin Man Kim

{"title":"Evaluation of Peroxidized Acetic Acid Disinfectant Proper Use Concentration and its Effect on Appearance of Chicken Carcasses.","authors":"Kang Heung Kim, Byong Kon Lee, Jeong Hun Nam, Soo Ah Lee, Jin Man Kim","doi":"10.5851/kosfa.2024.e97","DOIUrl":"10.5851/kosfa.2024.e97","url":null,"abstract":"With the increase in consumer interest in food safety, in this study, we aimed to investigate the antibacterial effect of peraceic acid (A, B, and Daesung; 50-200 ppm) and sodium hypochlorite disinfectants on chicken carcasses and contaminated water, respectively, and changes in the appearance of chicken carcasses. Considering the antibacterial effect of each disinfectant concentration, the most significant antibacterial efficacy was observed for general bacteria and Escherichia coli at 200 ppm regardless of disinfectant type. Considering the disinfectant type at 200 ppm, sodium hypochlorite was the least effective, and peracetic acid A showed the highest antibacterial efficacy at all concentrations. In chicken carcasses, 200 ppm of peracetic acid A exhibited the highest bacterial reduction rates of 92.7% and 89.3% for general bacteria and E. coli, respectively; in contaminated water, 200 ppm of peracetic acid A exhibited a significantly higher reduction rate (p<0.05). Salmonella was negative throughout the experiment, and discoloration of the neck and tip was observed for peracetic acid A and peracetic acid (Daesung) at 100 ppm and peracetic acid B at 150 ppm. Sodium hypochlorite did not cause discoloration at any concentration. Flavor analysis indicated that 100 ppm of peracetic acid A exhibited olfactory characteristics similar to those of 100 or 150 ppm of sodium hypochlorite. In conclusion, 50 ppm of peracetic acid A was adequate for use in poultry processing plants.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 6","pages":"1403-1416"},"PeriodicalIF":4.2,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11564140/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142647473","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Market Status of Meat Analogs and Their Impact on Livestock Industries. 肉类类似物的市场现状及其对畜牧业的影响。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2024-11-01 DOI: 10.5851/kosfa.2024.e77

Da Young Lee, Colin Venter, Yeongwoo Choi, Jin Mo Park, Dahee Han, Jin Soo Kim, Ji Won Park, Seok Namkung, Ermie Mariano, Juhyun Lee, Kyu-Hyun Park, Aera Jang, Gap Don-Kim, Sun Jin Hur

{"title":"Market Status of Meat Analogs and Their Impact on Livestock Industries.","authors":"Da Young Lee, Colin Venter, Yeongwoo Choi, Jin Mo Park, Dahee Han, Jin Soo Kim, Ji Won Park, Seok Namkung, Ermie Mariano, Juhyun Lee, Kyu-Hyun Park, Aera Jang, Gap Don-Kim, Sun Jin Hur","doi":"10.5851/kosfa.2024.e77","DOIUrl":"10.5851/kosfa.2024.e77","url":null,"abstract":"The alternative meat industry, which aims to replace traditional livestock products, is experiencing growth. However, information regarding this industry remains limited, and plant-based meat analogs that have already entered the market are not growing as rapidly as initially anticipated. Moreover, the traditional livestock industry has significant concerns that the growth of meat analogs will encroach upon the livestock market and strongly opposes the approval of cultured meat and other meat analogs. In this study, we investigated the latest research on the production of plant-based meat analogs and examined the current market status of these products. We also predicted the impact of the growth of meat analogs on the livestock industry. Our findings indicate that the meat analog market has secured a substantial presence in the United States and European markets and is gradually expanding in major Asian countries, such as South Korea, China, and Japan. Additionally, while the meat analog market is growing slowly, the traditional livestock industry continues to expand. Furthermore, our analysis shows that the growth of the meat analog market, including plant-based meat analogs, has had a minimal impact on the traditional livestock market so far. Nevertheless, it is essential to continuously monitor potential market changes resulting from future advancements in meat analog technologies.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 6","pages":"1213-1251"},"PeriodicalIF":4.2,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11564142/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142647564","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Relationship of Hot Carcass Weight and Back Fat Thickness with the Fatness of Whole Pork Belly and Belly Slices. 热胴体重量和背脂厚度与整块猪肚和肚片脂肪含量的关系

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2024-11-01 DOI: 10.5851/kosfa.2024.e76

Kyung Jo, Seonmin Lee, Seul-Ki-Chan Jeong, Hyeun Bum Kim, Pil Nam Seong, Dae-Hyun Lee, Samooel Jung

{"title":"Relationship of Hot Carcass Weight and Back Fat Thickness with the Fatness of Whole Pork Belly and Belly Slices.","authors":"Kyung Jo, Seonmin Lee, Seul-Ki-Chan Jeong, Hyeun Bum Kim, Pil Nam Seong, Dae-Hyun Lee, Samooel Jung","doi":"10.5851/kosfa.2024.e76","DOIUrl":"10.5851/kosfa.2024.e76","url":null,"abstract":"This study evaluated the correlation between hot carcass weight (HCW), back fat thickness (BFT), and fatness of whole pork belly and belly slices. Pork bellies were obtained from 50 barrows and 50 gilts. The fat content (v/v) of the whole pork belly and belly slices was measured using computer tomography and hyperspectral image analysis, respectively. Barrows and gilts showed significant differences only for HCW (p<0.05). The fat content of pork belly slices varied with location and was the highest at the 10th thoracic vertebra (TV). Although no significant difference was observed in the fat content between the belly slices of the 6th TV and the 12th-14th TVs (p>0.05), a difference in the fat distribution was observed. HCW and BFT were significantly correlated with the fat content of whole pork belly, but not with the fat content of pork belly slices. Therefore, HCW and BFT are not suitable for monitoring the fatness of pork belly slices, and further research on the factors that can be used for monitoring the fatness of pork belly is necessary.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 6","pages":"1462-1469"},"PeriodicalIF":4.2,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11564137/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142647565","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Chicken Age on Proliferation and Differentiation Abilities of Muscle Stem Cells and Nutritional Characteristics of Cultured Meat Tissue. 鸡龄对肌肉干细胞增殖和分化能力及培养肉组织营养特性的影响

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2024-09-01 DOI: 10.5851/kosfa.2024.e72

Chan-Jin Kim, So-Hee Kim, Eun-Yeong Lee, Young-Hwa Hwang, Seung-Yun Lee, Seon-Tea Joo

{"title":"Effect of Chicken Age on Proliferation and Differentiation Abilities of Muscle Stem Cells and Nutritional Characteristics of Cultured Meat Tissue.","authors":"Chan-Jin Kim, So-Hee Kim, Eun-Yeong Lee, Young-Hwa Hwang, Seung-Yun Lee, Seon-Tea Joo","doi":"10.5851/kosfa.2024.e72","DOIUrl":"10.5851/kosfa.2024.e72","url":null,"abstract":"This study aimed to investigate effects of chicken age on proliferation and differentiation capacity of muscle satellite cells (MSCs) and to determine total amino acid contents of cultured meat (CM) produced. Chicken MSCs (cMSCs) were isolated from hindlimb muscles of broiler chickens at 5-week-old (5W) and 19-embryonic-day (19ED), respectively. Proliferation abilities (population doubling time and cell counting kit 8) of cMSCs from 19ED were significantly higher than those from 5W (p<0.05). Likewise, both myotube formation area and expression of myosin heavy chain heavy of cMSCs from 19ED were significantly higher than those from 5W (p<0.05). After cMSCs were serially subcultured for long-term cultivation in 2D flasks to produce cultured meat tissue (CMT), total amino acid contents of CMT showed no significant difference between 5W and 19ED chickens (p>0.05). This finding suggests that cMSCs from chicken embryos are more suitable for improving the production efficiency of CM than those derived from young chickens.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 5","pages":"1167-1180"},"PeriodicalIF":4.2,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11377197/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142153570","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparison of Muscle Fiber and Meat Quality Characteristics of Beef Strip Loin, Tenderloin, and Round Cuts among Jeju Black Cattle, Hanwoo, and Their Crossbreeds. 济州黑牛、韩乌牛及其杂交牛的里脊肉、里脊肉和圆切肉的肌肉纤维和肉质特征比较。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2024-09-01 DOI: 10.5851/kosfa.2024.e73

Soo-Hyun Cho, Van-Ba Hoa, Dong-Heon Song, Dong Kyun Kim, Yun-Seok Kim, Hyun-Wook Kim, In-Seon Bae, Pil Nam Sung, Junyoung Park, Sumin Song, Huilin Cheng, Lixin Du, Choeun Im, Gap-Don Kim

{"title":"Comparison of Muscle Fiber and Meat Quality Characteristics of Beef Strip Loin, Tenderloin, and Round Cuts among Jeju Black Cattle, Hanwoo, and Their Crossbreeds.","authors":"Soo-Hyun Cho, Van-Ba Hoa, Dong-Heon Song, Dong Kyun Kim, Yun-Seok Kim, Hyun-Wook Kim, In-Seon Bae, Pil Nam Sung, Junyoung Park, Sumin Song, Huilin Cheng, Lixin Du, Choeun Im, Gap-Don Kim","doi":"10.5851/kosfa.2024.e73","DOIUrl":"10.5851/kosfa.2024.e73","url":null,"abstract":"This study assessed and compared meat quality and fiber characteristics of longissimus lumborum (LL), psoas major (PM), and semimembranosus muscles among Hanwoo (HW), Jeju black (BL), and their crossbred (BH) cattle. Twelve carcasses from each breed (36 in total) were used in this study. BL and BH had higher moisture and crude ash contents and lower crude fat and protein contents than HW, regardless of the muscle type. BL had higher CIE a*, cooking loss, and shear force values than did the other breeds for all muscle types. The muscle fiber size (cross-sectional area) of BL and BH was larger than that of HW for all muscle types. Type IIX was the dominant muscle fiber type in both BL and BH, regardless of muscle type; however, HW had the highest composition of type I compared to the other types (IIA, IIAX, and IIX) in PM. Higher total fiber density was observed in the LL and PM muscles of HW than in those of BL and BH. Meat quality and muscle fiber characteristics of BL and BH were distinct from those of HW.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 5","pages":"1181-1194"},"PeriodicalIF":4.2,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11377205/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142153567","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0