Hojin Yang

Effect of dietary garlic bulb and husk on the physicochemical properties of chicken meat

This study was carried out to compare the physicochemical and sensory properties of chicken thigh muscles from broilers fed different levels of garlic bulb (GB) and garlic husk (GH). Two hundred male Arbor Acre broiler chickens were fed either a control diet (based on corn and soybean meal) or the control diet supplemented with 2 and 4% of GB and GH powder for 5 wk. There were no differences among diets in moisture and ash contents. However, dietary supplementation with GB and GH resulted in significantly greater protein content and lower fat content in chicken thigh muscle compared with muscle from birds fed nonsupplemented diets (P<0.05). Increasing the level of garlic supplementation resulted in lower shear force and thiobarbituric acid reactive substances values (P<0.05). Dietary supplementation with garlic led to decreased total and low-density lipoprotein cholesterol levels in broiler blood, and the greatest level of garlic supplementation decreased saturated fatty acid and increased unsaturated fatty acid levels (%) in broiler thigh muscle (P<0.05). Sensory panelists recorded greater hardness and flavor scores to the samples with garlic dietary supplementation (P<0.05). These data suggest that supplementing broiler chicken diets with garlic can produce chicken meat with favorable lipid profiles and can enhance eating quality because sensory panels found that thigh meat from chickens fed a garlic-supplemented diet had better texture and flavor. Therefore, the treatment with the most significant effects in this study was that with the high level of garlic husk.

The relationship of physiological maturity and marbling judged according to Korean grading system to meat quality traits of Hanwoo beef females

Fifty seven carcasses from Hanwoo beef females were randomly selected by official meat graders and were sorted into three levels of maturity and marbling. Carcass data was collected for back fat thickness, longissimus area, carcass weight, meat colour, fat colour, marbling score, yield and quality grades. Mature carcasses had more yellow fat, coarser texture, a larger longissimus muscle area and lower quality grades and marbling scores (P<0.05). Carcasses with a higher marbling score had thicker fat and a higher quality grade. Carcasses with low marbling had a higher yield grade and a coarser texture (P<0.05). Higher marbling scores corresponded with lower cook and drip loss values for longissimus steaks. As the maturity of carcass was increased, the redness and lightness of meat and the yellowness of fat all tended to increase. Tenderness, flavour and overall acceptability scores for the older maturity group were lower than for younger and intermediate groups. Marbling was significantly (P<0.01) correlated with quality grade, crude fat content, cook and drip losses, and Warner-Bratzler shear force. The maturity level was also significantly (P<0.01) correlated with quality grade, fat colour, texture score, number of calves produced and milk teeth, meat redness and yellowness, fat yellowness, and Warner-Bratzler shear force. Results indicate that a low marbling group and older maturity group based on Korean grading system could negatively influence carcass traits and beef qualities of Hanwoo beef female.

Effect of Chilling Temperature of Carcass on Breast Meat Quality of Duck

An experiment was carried out to investigate whether variations in chill water temperature affect muscle shortening and meat quality in duck breast. Three chill water temperatures were applied to duck carcasses at 20 min postmortem for 30 min, including in ice water at 0 degrees C, in cold water at 10 degrees C, and in water at 20 degrees C. Results revealed that carcass temperatures were different (P < 0.05) at 50 and 120 min of postmortem with lower temperatures at the 0 degrees C treatment (P < 0.05). The pH over the first 24 h postmortem was not different (P > 0.05) among treatments, with the exception of 50 min postmortem. The pH of breast meat in the 0 degrees C treatment was higher (P < 0.05) than that of 20 degrees C treatment at 50 min postmortem (just after chilling). No other differences (P > 0.05) in pH existed among treatments. Drip loss, cooking loss, and moisture content were not different for breast meat samples that were chilled at different temperatures. Differences (P < 0.05) were found in CIE (L, a, and b) color values. Lightness (L) increased, whereas redness (a) decreased as the chill water temperature increased. Lower yellowness (b) was found in the breast meat samples at the 10 degrees C chill water temperature. However, shear force, sarcomere length, and protein solubility were not different (P > 0.05) among the breast meat samples chilled at different chill water temperatures. It may be concluded that chilling duck carcasses at different temperature ranges from 0 to 20 degrees C did not influence muscle shortening or meat quality, except in regard to breast meat color.

γ-CuI Nanocrystals from Self-Assembled Coordination Polymers

The architectural control of nanocrystals has attracted remarkable attention because of intriguing size-, shape-, and special orientation-dependent properties. Understanding of the properties of individual nanocrystals will enable us to exploit them, making it possible to design and build novel electronic, magnetic, and photonic devices and other functional materials based on these nanostructures. The utilization of coordination compounds as both precursor and template is one of the versatile ways for the preparation of nanomaterials. There are few reports which utilize coordination polymers to synthesize metal oxides, sulfides, and nanowires. Despite these advances, it is still a challenge to develop a synthetic approach which can predict the size and shape of the nanomaterials with respect to the reactants. The preparation of CuI has been carried out by several different methods, such as liquid-phase reaction, laser deposition, vacuum evaporation, and solvothermal techniques. Herein we report the syntheses of two self-assembled Cu coordination polymers 1 and 2, crystal transformation from 1 and 2 into an intermediate Cu coordination polymer 3 with g-CuI nanocrystals and 1,4-bis(2-methylthioethoxy)benzene L by heating the polymers. We also describe that thermal decomposition of the Cu polymer 3 results in g-CuI nanocrystals and L. Scheme 1 shows the syntheses of microcrystals of the two copper(I) coordination polymers [Cu4I4L ACHTUNGTRENNUNG(MeCN)2]n (1) and [Cu8I8L3ACHTUNGTRENNUNG(MeCN)2]n (2) by the self-assembly of CuI and L. Heating both 1 and 2 near 105 8C resulted in [Cu4I4L2]n (3) and g-CuI nanocrystals known as a p-type semiconductor with a band gap of about 3.1 eV. The polymer 3 decom-

Properties of duck meat sausages supplemented with cereal flours.

Duck meat sausages were prepared using 10% beef fat (FDS) and 10% hydrated cereal flours including rice (RDS), wheat, corn, millet, and barley to replace fat. Control duck sausages (DS) were also prepared only with duck meat and duck meat plus 10% beef fat. Results showed that protein and fat contents significantly decreased and total expressible fluid reduced with the addition of cereal flours in duck sausage batters. The FDS had higher fat content and lower pH compared with others. Duck sausages with 10% supplemented wheat flour showed the lowest cooking loss among sausages and had similar redness and chroma values to FDS and DS. Texture analysis indicated that hardness of duck sausage significantly decreased when cereal flours and beef fat were added. In particular, RDS showed the lowest values for all texture measurements compared with others. Result of moisture absorption capacity suggested that the decrease in hardness in RDS was due to higher moisture retention for rice flour treatment. Sensory evaluation indicated that DS had significantly lower overall acceptability than RDS, due to its off-flavor, whereas RDS had higher overall acceptability than DS.

Effect of Different Packaging Methods on the Quality and Storage Characteristics of Domestic Broiler Breast Meat during Cold Storage

The effects of different packaging methods such as aerobic, vacuum, and wrap packaging, on quality characteristics of fresh chicken breast meat during cold storage were investigated. The results show that crude fat content in aerobic packaging method was significantly (P<0.05) higher compared to the others, whereas moisture, protein and ash contents were not significantly different. pH in wrap packaging was increased with storage time and reached the highest values at 10 days. Both lightness and redness of the meat were increased with storage time, but lightness was significantly (P<0.05) higher in wrap packaging than in the others. Thiobarbituric acid (TBA) and volatile basic nitrogen (VBN) values were increased in all treatments at 10 days. VBN at 5 days were over 20 mg%, and TBA values at 10 days were between 0.82

Acrinathrin: (S)-cyano­(3-phen­oxy­phenyl)methyl (Z)-(1R,3S)-2,2-dimethyl-3-{2-[2,2,2-trifluoro-1-(trifluoro­methyl)eth­oxy­carbon­yl]vin­yl}cyclo­propane-1-carboxyl­ate

In the title compound, C26H21F6NO5, the dihedral angle between the cyclopropane ring plane and the vinyl group plane is 79.3 (3)°. The dihedral angle between the benzene and phenyl ring planes in the phenoxybenzyl group is 82.7 (1)°. In the crystal structure, weak intermolecular C—H⋯π interactions and C—H⋯F hydrogen bonds contribute to the stabilization of the packing.

Flutolanil [N-(3-isopropoxyphen-yl)-2-(trifluoro-meth-yl)benzamide].

The title compound, C17H16F3NO2, crystallizes with two independent molecules in the asymmetric unit. The dihedral angles between the isopropoxyphenyl and trifluoromethylphenyl rings are 85.78 (5) and 63.15 (6)° in the two molecules. In the crystal structure, intermolecular N—H⋯O and C—H⋯π interactions are observed.

Bis(benzyl­sulfan­yl)methane

In the title compound, C15H16S2, the structure of the dithioalkyl chain is a helix with an all-cis conformation. The dihedral angle between the mean planes of the terminal aromatic rings is 74.60 (4)°. In the crystal structure, weak C—H⋯π interactions contribute to the stabilization of the packing.

Pirimicarb: 2-dimethylamino-5,6-dimethylpyrimidin-4-yl dimethyl-carbamate.

In the title compound, C11H18N4O2 (systematic name: 2-dimethylamino-5,6-dimethylpyrimidin-4-yl N,N-dimethylcarbamate), the pyrimidine ring and dimethylamino group are almost in the same plane, making a dihedral angle of 1.6 (1)°. The dihedral angle between the mean plane of the pyrimidine ring and that of the dimethylcarbamate group is 83.42 (5)°. In the crystal structure, intermolecular C—H⋯O hydrogen bonds contribute to the stabilization of the packing.