Superchilling is an emerging technology for meat preservation; however, the temperature changes during the process have been commonly ignored. Thus, the effects of temperature fluctuations on meat quality during superchilling are yet to be evaluated. In our study, pork loins and salmon fillets were stored for several days (0, 8, 15, 23, and 30 d) under different temperature fluctuations based on -3.5 ℃ as the target temperature. The results showed that after 15 d of superchilling storage, the values of total volatile basic nitrogen, total viable count, and lipid oxidation were significantly (P<0.05) altered in the ±2.0 ℃ fluctuation group compared with the constant temperature group. On the contrary, there was no significant difference in these parameters between the ±1.0 ℃ fluctuation group and the constant temperature group after 30 d of storage. In addition, irregular temperature changes significantly accelerated the modulation of various indicators. In brief, temperature fluctuations and irregular temperature changes accelerated the destruction of muscle structural integrity, increased the water loss, gradually widened the water loss channels, and thereby reduced the edibility by accelerating the spoilage of meat.
Animals ; Lipid Metabolism ; Pork Meat ; Red Meat ; Salmon ; Swine ; Temperature

This study was undertaken to observe the mutagenic occurrence in urine excreted after the ingestion of roast beef. Two healthy nonsmoker persons of both sex were selected for this test, employing two strains (TA98, TA100) of Salmonella typhimurium according to Ames' method. The mutagenic activity began to appear in urine of both sex three hours after ingestion of 300 g of roast beef, gradually increasing until 6 hours and declining thereafter.
Eating* ; Humans* ; Methods ; Red Meat* ; Salmonella typhimurium

OBJECTIVE: To evaluate the feasibility, efficiency, and safety of no-touch switching bipolar (SB) and switching monopolar (SM) radiofrequency ablation (RFA) using ex vivo bovine livers. MATERIALS AND METHODS: A pork loin cube was inserted as a tumor mimicker in the bovine liver block; RFA was performed using the no-touch technique in the SM (group A1; 10 minutes, n = 10, group A2; 15 minutes, n = 10) and SB (group B; 10 minutes, n = 10) modes. The groups were compared based on the creation of confluent necrosis with sufficient safety margins, the dimensions, and distance between the electrode and ablation zone margin (DEM). To evaluate safety, small bowel loops were placed above the liver surface and 30 additional ablations were performed in the same groups. RESULTS: Confluent necroses with sufficient safety margins were created in all specimens. SM RFA created significantly larger volumes of ablation compared to SB RFA (all p < 0.001). The DEM of group B was significantly lower than those of groups A1 and A2 (all p < 0.001). Although thermal injury to the small bowel was noted in 90%, 100%, and 30% of the cases in groups A1, A2, and B, respectively, full depth injury was noted only in 60% of group A2 cases. CONCLUSION: The no-touch RFA technique is feasible in both the SB and SM modes; however, SB RFA appears to be more advantageous compared to SM RFA in the creation of an ablation zone while avoiding the unnecessary creation of an adjacent parenchymal ablation zone or adjacent small bowel injuries.
Carcinoma, Hepatocellular ; Catheter Ablation* ; Electrodes ; Liver* ; Necrosis ; Red Meat

The porcine epidemic diarrhea virus (PEDV) has recently been shown to cause huge economic losses in the global pork industry. Our results demonstrated that the extract dose-dependently inhibited the replication of PEDV and reduced the visible cytopathic effect (CPE). Treatment with C. heterophylla Fisch extract resulted in marked reduction of PEDVinduced cytokine and chemokine expression. The antiviral activity of C. heterophylla Fisch extract on PEDV replication was found to be primarily exerted at the early stages after infection. Taken together, our data indicate that C. heterophylla Fisch extract may be a good therapeutic agent for use against PEDV and also a potential candidate to be evaluated against other human and animal coronaviruses.
Animals ; Coronavirus ; Corylus* ; Humans ; Porcine epidemic diarrhea virus* ; Red Meat

The main objective of the study was to determine the factors associated with blood cholesterol level among staff in Universiti Sains Malaysia (USM). The study was a cross-sectional. One-hundred staff between 23 and 59 years of age were recruited in this study using convenient sampling at USM Health Campus. A questionnaire which includes sociodemographic characteristics, medical history, and red meat intake was used in the study. Anthropometric and biochemical assessment were measured. Blood cholesterol level was divided into two categories which were known as healthy range (<5.2mmol/L) and slight risk/high risk range (≥5.2mmol/L). The gender distribution of respondents for this study comprised of 40 male and 60 female. The age group (18 to 39) years and (40 to 59) years had a total of 40.3% and 63.2% of slightly risk or high risk blood cholesterol respectively; with the significant association between age group and blood cholesterol level (χ²=4.916,p=0.027). Besides, normal BMI group had 66.7% of respondents achieved healthy blood cholesterol level whereas underweight, overweight and obese group had 39.7% achieved healthy blood cholesterol with the significant association between BMI and blood cholesterol level (χ²=7.112,p=0.008). Moreover, daily or weekly intake of red meat showed that 65.0% of total respondents had a healthier blood cholesterol level compared to 51.0% of monthly, rarely, or none red meat intake group which achieved healthy blood cholesterol level. The result also showed a significant association between red meat intake and blood cholesterol (χ²=5.229, p=0.022), which indicating less red meat consumption is linked to high level of blood cholesterol level. Therefore, further investigation and future studies are needed to gain a clearer understanding of the association between these variables and blood cholesterol level.
nutritional status ; blood cholesterol level ; red meat intake

PURPOSE: Gingival whitening is one of dental treatment purposes which is close to treating aesthetic disorders. Initial gingival whitening treatment was done by dermabrasion using a high power Diode Laser. However, this treatment method cannot be free from any infection or pain after the treatment. Therefore, we have decided to progress gingival whitening treatment using a low power LED laser. MATERIALS AND METHODS: The laser was irradiated on pork meat then the safety of output power, temperature change and skin denaturalization was measured. Bison 365 nm LED laser was irradiated on oral mucosal pigment of a 15 - 20 kg beagle for 15 min for 1 - 2 weeks, one or two times each. Any pigment loss was checked through Hematoxyline-Eosin staining. RESULTS: The melanin pigments at the area of 365 nm LED Laser irradiation were decreased. CONCLUSION: The 365 nm LED Laser proposed in this study is considered to compensate the bleaching effect achieved by either using Diode laser or surgical methods.
Bison ; Dermabrasion* ; Gingiva* ; Lasers, Semiconductor ; Meat ; Melanins ; Melanocytes ; Methods ; Red Meat ; Skin

The purpose of this study is to report our 5-year experience with fluoroscopic removal of blunt esophageal foreign body or impacted food in 15 consecutive patients who were referred by endoscopists because they couldn's remove it endoscopically. The foreign body or impacted food was a pieced of meat, a bean, a badug stone or a beef bone. Thirteen patients had underlying disease(11 of corrosive stricture, 2 of postoperative stricture) but 2 patients did not. We removed the object using one of the following 4 techniques: Basket extraction technique, Foley catheter technique, single balloon technique (dilatation of stenosis for passing the food into the stomach and for the treatment of the stricture as well), double balloon technique(removal of the foreign body by trapping it with two valvuloplasty balloons). Removal was successful in all patients. Esophageal perforation occurred in one patient using the single balloon technique, who treated nonoperatively by means of fasting, antibiotics and parenteral alimentation. No procedure related death occurred in these series. In conclusion, fluoroscopic removal of blunt esophageal foreign bodies of impacted food with various techniques is promising alternative to esophagoscopic removal.
Anti-Bacterial Agents ; Catheters ; Constriction, Pathologic ; Esophageal Perforation ; Fasting ; Foreign Bodies* ; Humans ; Meat ; Red Meat ; Stomach

Previous paleoparasitological studies of Joseon specimens established that the prevalence of Taenia infection was not much different from that of the early 20th century Korean population. As many of taeniases originally diagnosed as Taenia saginata in South Korea were revealed to be actually Taenia asiatica, which share a common intermediate host with T. solium (the pig), Joseon people must have ingested raw pork frequently. However, the current examination of extant Joseon documents revealed that the population ate significant amounts of beef even if the beef ban was enforced; and pork was not consumed as much as we thought. Considering the meat consumption pattern at that time, Joseon people should have been infected by T. saginata more frequently than T. asiatica. This may suggest a low prevalence of T. saginata metacestodes in cattle compared to that of T. asiatica metacestodes in pigs, possibly due to the traditional way of rearing pigs (using human feces). This letter gives us a chance to reconsider the existing preconception about parasitic infections in Korean history though we are still hard to accurately estimate the historical patterns of taeniases at this stage.
Animals ; Cattle ; Humans ; Korea* ; Meat* ; Population ; Prevalence ; Red Meat ; Swine ; Taenia saginata ; Taenia solium ; Taenia* ; Taeniasis*

The purpose of this study was to compare the usage of beef and foodservice managers' perceptions of beef quality by foodservice type. A survey was conducted on 546 dietitians, and 499 acceptable responses were used for data analysis. By weight, pork was the most used meat in foodservice institutions, followed by poultry and beef. More than half of the foodservices selected meat suppliers by competitive bidding. Approximately 85.8% of the respondents used Hanwoo beef, followed by Australian beef and Youku beef. Beef type differed significantly by foodservice type (P<0.001): most of the schools and social welfare facilities used Hanwoo beef, whereas most hospitals and business/industry operations used Australian beef. When purchasing beef, safety of beef was rated the most important, while eco-friendliness was rated the least important. Most of the dietitians understood that marbling is one of the determinants of the beef quality, but were not aware of other components. Dietitians that selected Hanwoo and Youku beef were more satisfied with quality, taste, nutrition, freshness, country of origin, package, customer, preference, and availability for various menus than those who used imported beef. Dietitians who used Hanwoo beef were the most satisfied with country of origin, whereas the others were the most satisfied with safety. Since the dietitians are in charge of planning menus and selecting meat suppliers at foodservice institutions, they should make knowledgeable decisions by understanding meat supply systems and quality of beef.
Competitive Bidding ; Humans ; Meat ; Nutritionists ; Poultry ; Red Meat* ; Social Welfare ; Statistics as Topic ; Surveys and Questionnaires

OBJECTIVES: The purpose of the study was to examine dietary life characteristics such as knowledge, self-efficacy and dietary behavior of preschoolers in Namyangju, Kyunggi-province, Korea. METHODS: The survey questionnaire was developed based on literature review. Preschoolers aged 4-5 years (n=208) responded to the questionnaire to measure knowledge, self-efficacy, food preference, and dietary behavior. After excluding incomplete responses, the data of 197 subjects were used for analysis. RESULTS: Mean score of dietary life knowledge was 8.0 out of 12, showing a low level of knowledge. Two out of 12 knowledge items were significantly different by gender. Percentage of correct answer on items of 'foods to make bones strong' and 'kinds of fast foods' was higher in girls than in boys (p<0.05). Total score of self-efficacy regarding dietary life was 40.1 (possible score: 12~48), on average. Compared to girls, boys had more confidence in 'not over-eating', and 'eating balanced meals with meat, fish and vegetables' (p<0.05). Boys scored higher on total score of food preference than girls (p<0.01). The preference for fruits was quite high. Among food items, boys scored higher on the preference for rice (p<0.01), fish (p<0.01), pork (p<0.05), beef (p<0.05), milk (p<0.01), and ice cream (p<0.05) than girls. Boys also liked fast foods more than girls did, showing preference for chicken (p<0.01) and soda (p<0.05). Compared to girls, boys showed more desirable behavior in 'eating breakfast everyday' (p<0.01). Dietary behavior was significantly correlated with self-efficacy (r=0.52, p<0.01), food preference (r=0.35, p<0.01), and knowledge (r=0.25, p<0.01) of subjects. CONCLUSIONS: In this study, we observed differences in food preference by gender. Dietary behavior of preschoolers was correlated with several factors, including dietary life related knowledge, self-efficacy and food preference. Thus, it is needed to develop nutrition education programs focusing on increasing dietary life related knowledge and self-efficacy, and consider the differences in food preference of preschoolers by gender.
Breakfast ; Chickens ; Education ; Fast Foods ; Female ; Food Preferences* ; Fruit ; Gyeonggi-do* ; Humans ; Ice Cream ; Korea ; Meals ; Meat ; Milk ; Red Meat