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The average milk fat content in goat milk was 3.88% on yearly basis. The milk fat content of 3.8% during summer season was lower than 4.2% during winter season. Total solid content increased in proportion to milk fat. When goat milk was stored at 4℃ for 24 hr, short-chain FFA(C4:0~C10:0) and medium- and long-chain FFA(C12:0~C18:1) increased about 106% and 203%, respectively. Induced lipolysis of goat milk by homogenization increased short-chain FFA and medium- and long-chain FFA by 22% and 199%. When goat milk was treated with calf lipase, there was increase of short-chain FFA by 9 times greater than increase of medium- and long-chain FFA by 5.6 times. Treatment with lipases from Candida rugosa and Pseudomonas fluorescens resulted in increase of medium- and long-chain FFA by 34 and 162 times, respectively, which was greater than increase of short-chain FFA by 6 and 14 times, respectively. Lipolysis in goat milk stored at 4℃ for 24 hr was correlated with LPL activity in goat milk(r=0.5635). Off-flavor of goat milk was correlated with LPL activity(r=0.5777). Milk fat content was negatively correlated with LPL activity(r=－0.4627). Palmitic acid content in goat milk was correlated with off-flavor(r=0.7226).

The effect of tumbling time(0, 1, and 2hr) on quality characteristics of cured-smoked pork retail cuts (Bolgi, Seolgit, Boseop, Dogani, Satae) of hind leg was investigated. Quality analyses indicated the retail cuts of pork hind leg are variable except for proximate composition. The Satae ham had the lowest (P0.05) effect on proximate composition, pH, color, texture properties, and sensory properties of ham. However tumbling decreased cooking loss for Satae ham tumbled for 2hr(P

To develop the manufacturing method of ice cream with microbiologically safe and proper sensory quality using irradiation for sensitive consumer, 3 different flavors, which were resistant to their flavors against irradiation, were selected and used for ice cream manufacturing to reduce the irradiation-induced off-flavor problem. The general composition was not different among treatments. Total aerobic bacteria were detected as 2.38, 1.23, 1.38, and 1.15 log CFU/g level in ice cream with control(no flavor added), spearmint, mint, and citrus flavor, respectively. No viable cells were observed by irradiation at 1 kGy except for the control. Sensory evaluation indicated that the irradiated ice cream with spearmint flavor at 1 kGy and citrus flavor at 3 kGy had higher overall acceptability. Therefore, a low dose irradiation (less than 3 kGy) with mint or citrus flavors may enhance the safety of ice cream with proper sensory quality for sensitive consumer.

This study was conducted to elucidate the influence of recombinant bovine somatotropin (rBST) on the plasma IGF-I profiles in deer stags. Slow release rBST (250mg each) preparations were injected subcutaneously during the antler's non-growing period and growing period. It was observed that significant increases in the plasma IGF-I concentrations were occurred right after injections of the rBST irrespective of antler's non-growing period or growing period. When the rBST preparations were injected two times with one week interval during the antler's non-growing period, the mean level of IGF-I was found to be 2,920.7ng I mL, indicating that the IGF-I concentration increased up to 8.4-folds compared with a control. After two weeks from second shot, however, the IGF-I levels decreased to the level of the control. Similar results were also obtained with both a Sika and a Red deer during the antler's growing period. Increases in the IGF-I level of up to 5.6-folds with the Sika deer and 4.3-folds with the Red deer were found. Based on the present study, it is likely that the rBST may be used as a possible candidate for an antler's growth stimulating agent.

Digital photographs of 16 pork chops were taken and modified images to give 16 treatments: two levels of each of fat cover, color, marbling and drip. Consumers(n = 1,014) were randomly selected and a questionnaire asking for socio-demographic information was completed. Each consumer was asked to select preferred type from 16 treatments and this selection was repeated eight times. There were significant differences in pork selection among age, sex and occupation groups only except income levels. Pork preference choices were different in meat color, fat cover and drip depending on age group. Student consumers aging from 18 to 24 years preferred pork chop having darker color, thinner fat cover and more drip when compared to the other groups(p < 0.05). Male preferred pork having darker and more drip than female(p < 0.05). Marital status had a effect on the preference in meat color and drip. The consumers had different choice in color, fat cover and drip depending on occupation(p < 0.05). This results can provide a fundamental information for industries or processors to develop or produce pork that satisfy each target consumer group in the future.

Meat quality of the domestic pork loins(n=537) classified by 3 groups(5.31-5.50, 5.51-5.70 and 5.71) according to pH at 24hr post-mortem(pH24) was investigated. In proximate chemical compositions, protein was highest and fat was lowest in the pork loins of pH24 5.31-5.50 group. Water holding capacity increased as pH24 increased, whereas purge loss and cooking loss decreased as pH24 increased. Meat color values(CIE L*, a*, b*, Chroma, Hue and E) decreased as increased. In texture traits, hardness and chewiness were lowest and fat hardness was highest in the pork loins of 5.71 group when compared to the other groups. However, Warner-Bratzler Shear force, springiness and cohesiveness were not significantly different among the pH24 groups(P>0.05). In sensory properties, juiciness and tenderness were highest in 5.71 group. From the results of this study, pork quality was highly related to . Therefore, the factors affecting the post-mortem pH, such as stress before slaughter, slaughtering methods, and cooling condition slaughter must be properly controlled and improved to produce high quality pork.