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Abstract This study was conducted to analyze the microbiological contamination status of raw beef distributed in Korea, and evaluate the suitability of current aerobic plate count (APC) guidelines. We analyzed five years...

Abstract The aim of this study was to investigate the effects of dry-aging (DA) and the cooking process on the myofibril protein functionalities and in vitro digestibility of proteins in beef loin. Six sirloins from beef...

Abstract Bacteriocin is ribosomally synthesized by bacteria and inhibits closely related species. In this study we aimed at isolating lactic acid bacteria producing bacteriocin presenting anti-staphylococcal activity. A ...

Slot-type nanogaps have been widely utilized in transmission geometry because of their advantages of exclusive light funneling and exact quantification of near-field enhancement at the gap. For further application of the...

Abstract This study aimed to investigate the drying yield, meat quality, oxidation stability and sensory properties of Hanwoo beef loin subjected to different dry-aging conditions. A total of 54 Hanwoo beef loins (bone-i...

Abstract In this study, the contamination levels of hygienic indicators and foodborne pathogens in retail meat products were investigated in relation to the various market factors including processing temperature, proces...

Abstract This study developed an antimicrobial hydrogel to control Listeria monocytogenes in Yukhoe (Korean beef tartare). Four hydrogels (hydrogel 1: 5% alginate+1% chitosan+0.2% CaCl2, hydrogel 2: 1% κ-carrageenan+1% ...

Abstract The antioxidant effects of Allium hookeri root (AHR) were investigated by evaluating lipid and protein oxidation in meatballs during refrigerated storage at 4±1°. AHR was mixed at concentrations of 0.5% (w/w, ...

Abstract The effects of Queso Blanco cheese containing Bifidobacterium longum KACC 91563 was studied on the intestinal microbiota and short chain fatty acids (SCFAs) in healthy companion dogs. There were three experiment...

Abstract In this study, we isolated and characterized a bacteriocin-producing strain and two bacteriophages (P4, A3), showing antimicrobial effects against Clostridium perfringens, from chicken and swine feces by the spo...

Abstract This study was conducted to evaluate the effects of fermenting temperature on the applicability of Lactobacillusplantarum for production of fermented sausages as starter cultures, and its applicable efficiency w...

Abstract The present study aimed at evaluating the utilization possibility of encapsulated probiotic Bifidobacterium longum for production of functional fermented sausages. The B. longum isolated from the feces samples o...

Abstract The purpose of this study was to investigate the quality of duck ham formulated with duck skin through the pre-emulsification process. The experiments to investigate the quality characteristics of duck ham were ...