Gye-Woong Kim

Rapid Determination of Perv Copy Number From Porcine Genomic DNA by Real-Time Polymerase Chain Reaction

Here, we report the quantification of porcine endogenous retrovirus (PERV) copy numbers using real time PCR. After generating standard curves using plasmid DNA, copy numbers were determined for PERV pol and for a housekeeping gene, porcine estrogen receptor2 (ER2) with the same amount of genomic DNA. Using this method, we examined 6 pig breeds in Korea including two breeds of miniature pig, one domestic pig from Jeju, and imported pig breeds, Duroc, Landrace, and Yorkshire. All breeds showed PERV copy numbers ranging from 9 to 50. This method will be useful for monitoring of PERVs in a porcine xenograft.

Analysis of the Domestic Consumer's Preference and Consumption Behaviors on Pork

Gye-Woong Kim and Seok-Eun KimDepartment of Animal Resources Science, Kongju National UniversityABSTRACTThis study was carried out to investigate consumer’s preference and purchase behavior of pork including perception of brand-pork in Korea. A total of 504 respondents were surveyed and collected from December, 2007 to February, 2008. Among total respondents, 62.55%(n=314) responded that they liked the pork and respondents who were higher education level showed higher preference(p<0.05). Majority of consumers(61.16%) did not like imported pork. In addition, one who had lower education level and living in rural area disliked more the imported pork. Most consumers preferred to the belly (58.57%) and results indicated that the people who were higher education level preferred a discount mart but who were living in rural area preferred a butchers shop. Among the purchasing area, a big discount mart was the most preferred (44.64%) and this was also different among the education level(p<0.001) and living areas(p<0.05). The consumers preferred to purchasing a 600g pack for a single purchase. Among total respondents, 42.71% of consumers responded that their priority was reliability of meat quality on choosing the place for purchasing the pork, and the significant difference was highly found in living area groups(p<0.001). The perception of carcass grading system was common scores with the average of 2.79, and there was highly significant difference among education level groups(p<0.001). The average of 3.50 among 5 points for branded pork were evaluated by a total of consumers but the significant differences were not found in all three groups.(Key words :Consumer’s Preference, Consumption Behaviors, Pork)

Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture

This study aimed to investigate the effects of various mixtures of the chicken skin and wheat fiber on the properties of chicken nuggets. Two skin and fiber mixtures (SFM) were prepared using the following formulations; SFM-1: chicken skin (50%), wheat fiber (20%), and ice (30%); and SFM-2: chicken skin (30%), wheat fiber (20%), and ice (50%). Chicken nugget samples were prepared by adding the following amounts of either SFM-1 or SFM-2: 0%, 2.5%, 5%, 7.5%, and 10%. The water content for samples formulated with SFM-1 or SFM-2 was higher than in the control (p<0.05), and increased with increasing the concentrations of SFM-1 and SFM-2. The addition of SFM-1 and SFM-2 had no significant effect on the pH of the samples. The lightness value of uncooked chicken nuggets was higher than that of cooked chicken nuggets for all the samples tested. Chicken nuggets formulated with SFM-1 and SFM-2 displayed higher cooking yields than the control sample. The hardness of the control sample was also lower than the samples containing SFM-1 and SFM-2. The sensory evaluation showed no significant differences between the control and the samples containing SFM. Therefore, the incorporation of a chicken skin and wheat fiber mixture improved the quality of chicken nuggets.

Awareness and Evaluation of Korean Traditional Foods among University Students in Chungnam Area

This study summarized findings from an investigation into the awareness and evaluation of traditional foods among 197 male and female university students in the Chungnam area. The results were as follows. Regarding awareness of cooktable setting of traditional foods, 44.67% (88 students) of subjects answered that they had little knowledge. Female students showed a significantly high level of awareness of cooktable setting (p

Effect of Mating System, Carcass Grade and Age at Marketing on Carcass Characteristics of Pigs

Gye-Woong Kim and Seok-Eun KimDepartment of Animal Resources Science, Kongju National UniversityABSTRACTThis study was carried out to investigate the carcass characteristics of crossbred pigs according to mating system, carcass grade and age at marketing. A total of 656 pigs of 128 gilts and 528 barrows were collected and analyzed at public slaughter house. Differences between LY and LYD crossbred on marbling score and water holding capacity were significantly(p<0.05) found. The influences of LY and LYD crossbred on carcass weight, backfat thickness, meat colour, carcass grade and age at marketing were not significantly showed. The carcass weight of D carcass grade was significantly(p<0.05) heavier than that of the other grade. The backfat thickness was significantly(p<0.05) appeared gradually in accordance with the increase of carcass grade. There was significantly difference among the carcass grades on water holding capacity(p<0.05). The differences among the carcass grades on the meat colour, marbling score and age at marketing were not found significantly. The carcass weight of high age group at marketing was significantly heavier than that of the low age group(p<0.05). The backfat thickness of the group of high age at marketing was significantly thicker than that of the group of low age(p<0.05). There were significant differences among age group at marketing in marbling score, carcass grade, and water holding capacity, respectively(p<0.05). The carcass weight was positively correlated with the backfat thickness but negatively correlated with the carcass grade. The correlation between the backfat and carcass grade was significantly negative. The meat colour was negatively correlated with water holding capacity.(Key words :Mating system, Carcass grade, Age at marketing, Carcass characteristics)

Quality Properties of Chicken Nugget with Various Levels of Chicken Skin

This study aimed to investigate the effect of chicken skin on the proximate composition, pH, color, texture profile analysis, and sensory properties of chicken nugget. Chicken nugget samples were prepared by adding the following amount chicken skin 0% (control), 5%, 10% and 15%. The moisture and protein contents of the samples decreased with an increase chicken skin levels. And frying yield, redness, yellowness, Hardness, gumminess and chewiness of samples decreased with increasing chicken skin levels. On the other hand, the fat contents and lighteness of sample increased with an increase chicken skin levels. Futhermore, juiciness and overall acceptability increased with an increasing chicken skin levels. Therefore, usages of chicken skin 10% can improve quality properties of chicken nugget.

Study on Physicochemical Properties of Emulsion-Type Sausage Added with Pork Skin Gelatin

The aim of this study was to investigate the effects of pork skin gelatin on the physicochemical properties (pH, CIE color value, water holding capacity, cooking yield, viscosity, proximate composition, and texture profile analysis) of emulsion-type sausage. Emulsion-type sausages were manufactured with 0% (control), 1%, 3%, and 5% pork skin gelatin. Moisture contents of samples containing 3% and 5% pork skin gelatin were significantly higher than those of the control and samples containing 1% pork skin gelatin (P<0.05). Protein contents were the highest in samples containing 5% pork skin gelatin (P<0.05). The pH values of uncooked and cooked samples increased with increasing pork skin gelatin level (P<0.05). The lightness and yellowness values of cooked samples containing pork skin gelatin were higher than those of the control (P<0.05). In addition, redness values of cooked samples containing 3% and 5% pork skin gelatin were significantly lower than those of the control and samples containing 1% pork skin gelatin (P<0.05). Water holding capacity (WHC) was the lowest in control, and samples containing 3% and 5% pork skin gelatin had significantly higher WHC compared to the other samples (P<0.05). Cooking yield of samples increased with increasing concentration of pork skin gelatin (P<0.05). Samples containing 3% and 5% pork skin gelatin showed higher viscosity than the control and sample containing 1% pork skin gelatin (P<0.05). Springiness, cohesiveness, and chewiness of samples were not significantly different among the samples. Hardness values of the control and sample containing 1% pork skin gelatin were lower than those of other samples (P<0.05), and samples containing 5% pork skin gelatin had the highest hardness (P<0.05). Gumminess of sample containing 5% pork skin gelatin was significantly higher than that of the control (P<0.05). The results show that pork skin gelatin could improve the potential of emulsion-type sausage physicochemical properties.

Physicochemical properties of M. longissimus dorsi of Korean native pigs

BackgroundThe meat quality of Korean native pigs (KNP) and crossbred pigs (LYD; Landrace × Yorkshire × Duroc) was examined to generate data useful for selecting native pigs for improved pork production.MethodsFifty Korean native pigs (KNP) and 50 crossbred pigs (LYD) were tested. Loin samples (M. longissimus dorsi) of the two breeds were analyzed to determine meat quality and sensory properties.ResultKNP had a higher moisture content than LYD (p < 0.05); however, it had significantly lower crude fat and ash content than that of LYD (p < 0.001). KNP had significantly higher shear force than LYD (p < 0.01). KNP also showed significantly higher cooking loss than LYD (p < 0.05). KNP had a lower L* value than LYD (p < 0.05); however, it had a markedly higher a* and b* value than LYD (p < 0.001). KNP showed significantly higher linoleic acid, linolenic acid, and arachidonic acid content than LYD (p < 0.05). Although KNP had significantly better flavor and overall palatability than LYD, it was less tender than LYD (p < 0.01).ConclusionKNP had a markedly higher a* value than LYD. KNP had significantly higher shear force than LYD. The total unsaturated fatty acid content was higher in KNP than in LYD.

Effects of Chicken Feet Gelatin on Physicochemical and Sensory Properties of Restructured Chicken Jerky

This study aimed to investigate the effect of chicken feet gelatin on physicochemical and sensory properties of restructured chicken jerky. Chicken feet swollen with hydrochloric solution (0.1 N HCl) were neutralized with flowing tap water, and gelatin was extracted with hot water at . The obtained chicken feet gelatin was dehydrated via freeze-drying. Restructured chicken jerky samples were prepared by adding the following amount of chicken feet gelatin 0%, 1%, 2%, 3%. The moisture and protein content of samples increased with an increased chicken feet gelatin. In addition, the drying yield of the samples increased with an increase in chicken feet gelatin. However, the shear force of samples significantly decreased with the increasing chicken feet gelatin content and the shear force of the control samples was the highest (P

Quality Characteristics of Marinated Chicken Breast as Influenced by the Methods of Mechanical Processing.

The aim of this study was to investigate the effects of various marination processes on the quality characteristics of chicken breast prepared with chicken feet gelatin and wheat fiber. The chicken feet gelatin was swollen with hydrochloric solution (0.1 N HCl, pH 1.31±0.02) and dehydrated by freeze-drying. The composition (w/w) of the marinade was water (10%), soy sauce (12%), phosphate (0.3%), wheat fiber (1.5%), and chicken feet gelatin (1.5%). Three samples of chicken breast were manufactured with Tumbler (only tumbler), Tenderizer (tenderizer and tumbler), and Injector (injector and tumbler). The water content of the Injector sample was significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). During heating, the lightness of all chicken breasts increased and the redness decreased. The tumbling and cooking yield of the Injector sample were significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). The shear force of the Tenderizer sample was significantly lower than that of the Tumbler and Injector samples (p<0.05). No significant differences, except for color, were observed in the sensory analysis of the samples. Thus, the proper selection of mechanical processing is important to improve the quality characteristics of marinated chicken breast, considering the types of final products.