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This study was carried out to determine the effects of tomato powder (TP) on cooked pork patties during storage at 10 1 C in the dark. The total phenolic and flavonoid contents of TP extract were 26.22 mg gallic acid/100 g and 3.52 mg quercetin/100 g, respectively. The extract of TP showed a potential antioxidant activity in the DPPH radical-scavenging assay (EC50 = 16.76 mu g/mL). Pork patties were manufactured with 0.25% (T1), 0.5% (T2), 0.75% (T3) and 1.0% (T4) TP in a basic formula (C). The pH and volatile basic nitrogen (VBN) values of T2, T3 and T4 patties were lower (p

The effects of different washing time and pH adjustment of surimi-like materials from pork leg on quality characteristics were investigated. Surimi was made from pork leg by washing two or four times with water, as well as by pH adjustments of 3.0 or 11.0. The control surimi was made by two times washing from Alaska pollock. The content of crude protein was higher in the surimi manufactured from pork leg with pH adjustments. The highest gel strength was found in the control, and the control had greater lightness and whiteness value. The control had higher texture attributes than the other samples, whereas the surimi from pork leg made by a pH 11.0 adjustment had higher texture attributes than the pH 3.0 adjustment. The sensory color was higher in the control compared to other surimi samples, whereas aroma was lower in the control. However, there were no significant differences in overall acceptability among the surimi samples.

The aim of the present study was to delineate the expression and secretion of insulin-like growth factor (IGF) system components by pig liver cells. Hepatocytes were prepared from 3-wk-old weanling piglets following a two-step collagenase perfusion procedure, after which the cells were incubated for 24 or 48 h at a density of 2×10 5 cells per 35-mm dish in 2-ml Williams' medium E. The cells were found to express the genes encoding IGF-I, IGF-binding proteins (IGFBPs)-2 and -3 and acid-labile subunit (ALS) by reverse transcription-polymerase chain reaction (RT-PCR) following the culture. However, IGF-I was localized to hepatocytes by immunohistochemical analysis, whereas IGFBP-3 was localized to endothelial cells, but not to hepatocytes. This indicated that the IGFBP-3 gene expression detected by RT-PCR was likely to have been contributed by unidentified non-parenchymal cells that had not been removed during the hepatocyte preparation. The conditioned culture medium (CCM) of the cells contained immunoreactive IGF-I and IGF-II, with the latter being seven-fold more abundant than the former. The CCM also contained 43-, 40-, 34-, 31-kDa doublet and 26-kDa IGFBPs as examined by Western ligand blotting. The 40-, 34- and 31-kDa doublet IGFBPs were approximately three-fold as abundant as the 43- and 26-kDa IGFBPs. Moreover, the 43- and 40-kDa doublet and the 34-kDa IGFBPs were immunoprecipitable with IGFBP-3 and IGFBP-2 antibodies, respectively. Overall, these results are similar to those known in the rat, which suggests that the IGF system components are likely to be expressed and secreted in pig liver in a manner similar to that in rat liver. (Key Words : IGF, IGFBP, Gene Expression, Hepatocyte, Pig)

This study was carried out to compare the quality properties of chicken breast surimi manufactured by four different procedures/methods. Surimi was made from chicken breast by washing two (Tl) or four times (T2) with water as well as by pH adjustments at 3.0 (T3) or 11.0 (T4). The contents of moisture and crude fat were significantly higher in the surimi manufactured from pH-adjusted material than after washing. Again, collagen and yield were significantly higher in chicken breast surimi manufactured from washed than pH-adjusted samples, whereas crude protein was higher in the pH-adjusted than washed surimi samples. There was no significant difference in myofibrillar protein content among the surimi manufactured after different washing times and differences following pH adjustments were found. T4 showed highest myofibrillar protein content rating among the surimi samples. All physical characteristics were higher in pH-adjusted chicken breast surimi than in Tl and T2 washed surimi samples. The pH-adjusted surimi had higher hardness, gumminess and chewiness than washed surimi samples (p

The objective of the present study was to investigate the effects of growth performance, chemical composition and meat quality parameters by the addition of fermented persimmon shell diets (FPSD). The experimental animals were ninety-six Berkshires. The pigs were allotted at 8 per pen in front-open building with three replicate pens per treatment. Until 61±1 kg live weight at 140 days, the animals were fed growing diet, after which, experimental samples were fixed at 0, 3, 5 and 7% FPSD as C, T1, T2 and T3 in the finishing diets. Pigs of 103±1 kg live weight were slaughtered by electrical stunning. In growth performance, ADG increased more (p

The objective of this study was to evaluate the effects of various organic acids on microbial characteristics and Salmonella typhimurium in pork loins. Fresh pork loins were sprayed with various organic acids such as lactic acid, citric acid and acetic acid at various concentrations (0.5, 1, 1.5 and 2%). After spraying, the samples were packaged by HDPE film under air and stored at 4°C for 14 days, and analyzed. Microbial deterioration of pork loins during the aerobic cold storage was delayed by organic acid spray. The bactericidal effect of acids increased with the increasing concentration. However, the inhibitory activity of organic acids during the storage varied with the kinds and concentrations of the acids. As for total plate counts, acetic acid was found to have the highest bactericidal activity, whereas citric acid was found to be the most inhibitory for coliform and S. typhimurium.

Twenty six male Hanwoo (Korean cattle) carcasses were measured for pH, temperature and instrumental color changes of loins during 24 h post-mortem carcass chilling at 4°C in the cooler. The average internal temperature ofloins was about 5°C after 24 h of chilling, and with the exclusion of those with an ultimate pH>6.0 (dark-cutters), the average pH value was 5.5. When all carcasses were considered for the partial correlation coefficient between color and pH, with the temperature effect excluded, CIE L*, a* and b* seemed to be affected significantly by pH during chilling process (p