Zobrazeno 1 - 10
of 182
pro vyhledávání: '"and Aera Jang"'
Publikováno v:
Animal Bioscience, Vol 37, Iss 9, Pp 1517-1525 (2024)
Objective Carnosine and anserine affect the meat flavor. The contents of carnosine and anserine in meat are affected by genetic and environmental factors. This study aimed to discover the single-nucleotide polymorphisms (SNPs) in the histamine-N-meth
Externí odkaz:
https://doaj.org/article/e2880717b0e147d4bdd47d81d72cc5fd
Enzymatic hydrolyzation of Cordyceps militaris mushroom extracts and its effect on spent hen chicken
Autor:
Farouq Heidar Barido, Puruhita, Bayu Setya Hertanto, Muhammad Cahyadi, Lilik Retna Kartikasari, Joko Sujiwo, Juntae Kim, Hack-Youn Kim, Aera Jang, Sung Ki Lee
Publikováno v:
Animal Bioscience, Vol 37, Iss 7, Pp 1277-1288 (2024)
Objective This study was aimed to investigate the effect of fresh and dried hydrolyzed Cordyceps militaris (CM) mushroom with proteolytic enzymes; bromelain (CMB), flavorzyme (CMF), and mixture of bromelain: flavorzyme (CMBF) on quality properties of
Externí odkaz:
https://doaj.org/article/260075e4a08848778b460c9e1c2c8c8e
Autor:
Yousung Jung, Soomin Oh, Dongwook Kim, Sangrok Lee, Hee-Jeong Lee, Dong-Jin Shin, Hyo-Jun Choo, Cheorun Jo, Ki-Chang Nam, Jun-Heon Lee, Aera Jang
Publikováno v:
Poultry Science, Vol 103, Iss 5, Pp 103583- (2024)
ABSTRACT: The effect of cinnamon powder on the quality and mitigation of off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken (Woorimatdag No. 1, WRMD1) was investigated. The WRMD1 drumsticks were categorized into 5
Externí odkaz:
https://doaj.org/article/cfc418b168b4408ca1bac4d4c187b7ef
Autor:
Minjun Kim, Jean P. Munyaneza, Eunjin Cho, Aera Jang, Cheorun Jo, Ki-Chang Nam, Hyo Jun Choo, Jun Heon Lee
Publikováno v:
Poultry Science, Vol 103, Iss 5, Pp 103590- (2024)
ABSTRACT: Histidine-containing dipeptides (HCDs), such as anserine and carnosine, are enormously beneficial to human health and contribute to the meat flavor in chickens. Meat quality traits, including flavor, are polygenic traits with medium to high
Externí odkaz:
https://doaj.org/article/d0d1deb0f87648efb5a59d45932de704
Autor:
Dong-Jin Shin, Yousung Jung, Dongwook Kim, Cheorun Jo, Ki-Chang Nam, Jun-Heon Lee, Hyo-Joon Choo, Aera Jang
Publikováno v:
Poultry Science, Vol 103, Iss 3, Pp 103462- (2024)
ABSTRACT: This study was aimed to identify and compare the taste-related compounds (nucleotide-related compounds, free amino acid contents, and fatty acid composition) and aroma (volatile organic compounds [VOC]) compounds in the chicken breast meat
Externí odkaz:
https://doaj.org/article/c1d6e412f1704ceabdf671243c123f7a
Publikováno v:
Animal Bioscience, Vol 36, Iss 9, Pp 1357-1366 (2023)
Objective This study aimed to identify the single-nucleotide polymorphisms (SNPs) in the dual-specificity phosphatase 8 (DUSP8) and insulin-like growth factor 2 (IGF2) genes and to explore their effects on inosine-5′-monophosphate (IMP), inosine, a
Externí odkaz:
https://doaj.org/article/a78fed5530754f39ad272f10bb927724
Autor:
Jinwook Lee, Hye-Jin Kim, Sung-Soo Lee, Kwan-Woo Kim, Dong-Kyo Kim, Sang-Hoon Lee, Eun-Do Lee, Bong-Hwan Choi, Farouq Heidar Barido, Aera Jang
Publikováno v:
Animal Bioscience, Vol 36, Iss 6, Pp 962-972 (2023)
Objective This study determined the effects of dietary treatments and castration on meat quality, fatty acids (FAs) profiles, and volatile compounds in Korean native black goats (KNBG, Capra hircus coreanae), including the relationship between the po
Externí odkaz:
https://doaj.org/article/ca2c918d437341ddbde89d024630582f
Autor:
Hee-Jin Kim, Dong-Jin Shin, Hye-Jin Kim, Jinwoo Cho, Ji-Seon Kwon, Dongwook Kim, Jong-Hyun Jung, Aera Jang
Publikováno v:
Animal Bioscience, Vol 35, Iss 12, Pp 1957-1966 (2022)
Objective This study aimed to evaluate the difference in the thigh meat quality of Ross 308 broiler from conventional and welfare farms. Methods Thigh meat samples of Ross 308 broilers (age, 35 d; carcass weight, 1.1 kg) from conventional farm (RCF,
Externí odkaz:
https://doaj.org/article/551eb0c9b4e042a89aba72985584bb87
Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking
Publikováno v:
Foods, Vol 13, Iss 2, p 280 (2024)
The purpose of this study was to evaluate the effect of temperature and time of sous-vide cooking method on the characteristics of Thoroughbred horse loin. Sliced portions (200 ± 50 g) were cooked by boiling (control) and sous-vide (65 and 70 °C fo
Externí odkaz:
https://doaj.org/article/b04f39fbc7f9472f86e7af409a387b03
Publikováno v:
Animal Bioscience; Sep2024, Vol. 37 Issue 9, p1517-1525, 9p