본 연구는 modified atmosphere packaging (MAP) 포장 육에 사용되는 플라스틱 트레이를 종이 트레이로 대체하 여 포장 및 유통할 때 이화학적 특성 및 미생물 제어에 미치는 영향을 분석하고, 제품의 안정성을 검증하기 위하 여 수행되었다. 안정성 비교를 위하여 국내에서 도축된 우 육을 가열하지 않은 생고기 상태로 각각 플라스틱 트레이와 종이 트레이에 넣고 트레이 내부를 15±5% O2와 85% CO2로 가스 처리한 다음, 포장 상단을 폴리에틸렌 필름으 로 밀봉하여 5oC에서 냉장 보관하였으며, 실험군과 대조 군은 6개의 시험구로 분류하여 1, 3, 5, 7, 9, 11, 13일 동 안 저장하고, 각 저장 기간에 해당되는 시료에 대하여 미 생물 및 이화학 규격 실험을 진행하였다. 연구 결과, 대조 군과 비교하여 모든 중량(100 g, 500 g, 1,000 g)에서 총균, 대 장균군, 대장균수와 같은 위생 지표 병원성 미생물 실험 값의 유의미한 차이가 발견되지 않았으며(P<0.05), 마찬가 지로, 포장된 육류 표면의 색도 헌터 값(a*, b*, L*)과, pH, 포장재의 치환된 O2와 CO2의 가스 측정치 비율, 휘발성 염기성 질소(volatile basic nitrogen, VBN) 수치와 같은 이 화학적 측정값에서 유의미한 차이가 없었다(P<0.05). 상기 의 연구 결과를 고려할 때, 친환경 종이 재질 트레이를 MAP 방식에 적용하였을 경우 플라스틱과 비교하여 안전 성이나 품질을 손상 시키지 않고 육류 제품의 MAP 응용 분야에서 플라스틱에 대한 지속 가능한 대안으로 사용될 수 있음을 시사한다. 이를 통하여 식품 산업에서 지속 가 능한 포장 솔루션의 새로운 기회가 열리고, 플라스틱 소 재에 대한 의존도가 감소하여 환경적 영향이 완화될 것으 로 사료된다.

This study was conducted to investigate the quality characteristics of rose pasta sauce added with plant-based meat substitutes and plant-based ingredients. The rose pasta sauces were prepared by varying the proportions of tomato sauce and soy milk-based mayonnaise. As the proportion of soy milk mayonnaise increased and the proportion of tomato sauce decreased, the pH increased and the total acidity decreased. The total polyphenol content of rose pasta sauce ranged from 122.59 to 168.09 mg/100 mL, with higher values found in pasta sauces containing soy milk mayonnaise, particularly in the B treatment (70% tomato sauce, 30% soy milk mayonnaise) and tannin content was also highest in the B treatment (117.61 mg%). ABTS radical scavenging activity ranged from 34.90% to 40.62%, with significantly higher values observed in A, B, and C. DPPH radical scavenging activity ranged from 63.42% to 84.46%, with the highest activity found in the A treatment, followed by the B treatment. These results suggest that the development of rose pasta sauces with plant-based ingredients and meat substitutes can offer diverse applications and potential in the food industry.

To prevent and improve various metabolic-related diseases caused by modern high-energy eating habits, alternative meats using mushroom materials are being researched. In this study, high-moisture (HMMA) and low-moisture meat analog (LMMA) were prepared using Pleurotus ostreatus fruiting body (oyster mushroom) powder and isolated soy protein as the raw materials in a co-rotating twin-screw extruder. Textural characteristics tended to decrease as the oyster mushroom content increased. HMMA exhibited a fibrous structure similar to that of chicken, whereas LMMA did not show a characteristic fibrous structure. The water absorption capacity of substitute meat decreased with increasing mushroom powder content. Radical scavenging activity, a measure of antioxidant activity, increased with increasing mushroom content in the substitute meat because of the influence of antioxidant components such as polyphenols in mushrooms. In terms of the prepared substitute meat's color, it was less vibrant and lacked intensity, which is thought to make it less appealing to customers. To address this issue, more ingredients need to be investigated.

The present study was conducted to investigate effects of rabbit meat extract on energy metabolism and muscle differentiation in C2C12 myotubes. Water extract of rabbit meat (10, 50, 100, and 200 μg/ml) was used to treat differentiated C2C12 cells. Reverse transcriptase polymerase chain reaction (RT-PCR) and western blot analysis were used to determine mRNA or protein levels of energy metabolism-related genes. Total adenosine triphosphate (ATP) content was also measured. Treatment with rabbit meat extract significantly increased expression levels of muscle differentiation markers (myogenin and myosin heavy chain) and mitochondrial biogenesis regulators (PGC1α, NRF1, and TFAM) in C2C12 myotubes compared to non-treated control. Additionally, rabbit meat extract activated phosphorylation of AMPK and acetyl-coA carboxylase (ACC). Rabbit meat extract significantly increased ATP contents in myotubes. These results suggest that rabbit meat extract has the potential to improve energy metabolism in skeletal muscles.

Background: This study explores the potential of discarded male layer embryos as a sustainable and non-GMO cell source for cultivated chicken meat production. The research aims to identify efficient methods for isolating muscle progenitor cells (MPCs) with high proliferative potential by conducting transcriptome analysis on thigh muscle tissues from both male and female chick embryos. Methods: Transcriptome analysis was performed on the thigh muscle tissues of male and female chick embryos, aged 12-13 days, (n = 4 each), to investigate the gene expression profiles and identify strategies for efficiently isolating MPCs. This approach aims to pinpoint techniques that would allow for the selection of MPCs with optimal growth and proliferation capabilities. Results: Using heatmap, hierarchical clustering, and multidimensional scaling (MDS), we found no significant sex-based differences in gene expression, except for the overexpression of the female-specific gene LIPBLL. The expression of muscle stem cell factors, including PAX3, PAX7, and other myogenic regulatory genes, showed no significant variation. However, to recover MPC-rich cells isolated from male thigh muscle, we found that by the pre-plating 7 stage, myogenesis-related genes, MYHs and MUSTN1 were minimally expressed, while the cell cycle arrest gene CDKN1A sharply increased. Conclusions: Our findings suggest that simple cell isolation directly from tissue is a more scalable and efficient approach for cultivated meat production, compared to labor-intensive pre-plating methods, making it a viable solution for sustainable research and resource recycling.

In this study, hybrid devices were developed to simultaneously remove odor and particulate matter (PM) emitted during meat grilling, and their performance was evaluated. A ceramic filter system and surfactant microbubble plasma system were used to reduce particulate matter. For odor reduction, an electro-oxidation system, an ozone-active catalytic oxidation system, and a multi-adsorption filter system were used. By combining the above particulate matter reduction and odor reduction devices, the reduction efficiency of odor and particulate matter generated during meat grilling was analyzed. As a result, most of the six combined device conditions showed a reduction efficiency of more than 90% for particulate matter. The combined odor also showed a high reduction efficiency of less than 200 times the emission concentration standard. This study also evaluated 22 types of odorous substances, of which ammonia (NH3) and hydrogen sulfide (H2S) showed removal efficiencies of more than 99%. Therefore, it is expected that the combination of these technologies can be used and applied directly to the sites where meat grilling restaurants are located to effectively contribute to the simultaneous reduction of particulate matter and odor.

국내에서 제조되어 유통되는 식물성 대체육을 대상으로 일반성분(수분, 단백질, 지방), 지방의 산패도, 지방산의 조 성, 아플라톡신, 중금속 함량을 분석하였다. 그 결과 한번 익힌 후 건조된 형태의 식물성 대체육보다 익히지 않고 수분이나 지방에 의해 성형과정을 거친 냉동제품에서 상 대적으로 많은 양의 지방을 함유하고 있음을 확인할 수 있었다. 조지방 함량이 1 g을 넘는 시료를 대상으로 지방 의 산패도(산가, 과산화물가)를 측정했다. 그 결과 일부 시 료에서 높은 산가 및 과산화물가가 측정되었으나 식품공 전상에 대체육에 대한 정확한 분류가 되어있지 않아 산패 도에 대한 안전성을 판단하기 위한 규격이 필요해 보인다. 가스크로마토그래피를 사용하여 지방산 조성을 분석한 결 과 대부분은 불포화지방산이 차지하고 있지만, 일부 포화 지방산의 함량이 높은 시료가 있었다. 포화지방산 및 불 포화지방산의 함량이 높은 식물성 대체육을 식물성 유지 를 사용하여 가열조리를 거쳐 섭취하게 된다면, 많은 양 의 지방을 섭취하게 될 수 있음을 예측할 수 있다. 또 가 스크로마토그래피를 사용한 지방산 분석법을 통해 식물성 대체육에 동물 유래 지질이 함유되어있지 않음을 확인할 수 있었다. 이는 이후에 식물성 대체육에 대한 영양표시 성분 및 실제성분의 대조 시에 활용될 수 있음을 시사한 다. 식물성 대체육에 대하여 아플라톡신을 분석한 결과 현 재 식품공전에 제시된 농산물 중 아플라톡신 기준규격에 대하여 적합인 수준이나 미량 검출되는 것을 확인하였다. 중금속의 분석 결과 모두 불검출이었으나 환경요인 및 원 재료에 따라 중금속의 오염이 의심될 시에 중금속 분석을 진행할 수 있을 것으로 판단된다. 이러한 실험결과를 통 해 국내에 유통되고 있는 일부 식물성 대체육에 대한 안 전성을 확인하였으나 산가, 과산화물가, 아플라톡신, 중금 속은 대체육에 대하여 구체적인 분류 및 적합 규격이 마 련되어 있지 않아 적합 판정시에 비슷한 성향을 가진 식 품군에 대조하여 판단해야 하는 어려움이 있었다. 따라서 기존의 기준에 대하여 검토 또는 변경을 거쳐 식물성대체 육에 대한 관리기준이 설정한다면 유사한 식품군의 건전 성 및 적합성을 유지하는 것에 도움이 될 것으로 판단된다.

This study aimed to investigate the effects of amino acid complex additives, such as protected vitamin C (VC) or detoxified sulfur (DS), on the growth and metabolism of Hanwoo cattle under high-temperature conditions. Accordingly, farms in Temperature-Humidity Index (THI) regions ranging from 78 to 89 for over 100 days were selected. The experimental groups were control, T1 (lysine + methionine + VC, 50 g/head/day), and T2 (lysine + methionine + DS, 50 g/head/day) with 70, 77, and 71 animals each. The range of the THI for 115 days was 78-89, and this occurred in most of the experiment days. The results showed that there was no significant difference in rectal temperature among the groups. The body weight increased to 786.4 and 809.0kg in the T1 and T2 groups, respectively, compared to the control group (p<0.05). Linoleic acid showed a high result of 2.01% in the T1 group compared to the control group (p<0.05). Unsaturated fatty acids were higher at 55.70 and 56.54% in the T1 and T2 groups, respectively, compared to the control group (p<0.05), and the omega 6/3 ratio was reduced to 20.10% (p<0.05). These findings indicate that T1 has a positive impact on growth, meat quality, and fatty acid composition compared to the control group. In conclusion, amino acid complex with VC improved the body weight of Hanwoo steers and the unsaturated fatty acids and essential amino acids of their meat; however, further research is needed to clarify this impact on carcass performance.

개의 식용을 둘러싼 논쟁은 언론에 보도된 내용을 근거로 할 때 1920년대까지 올라가며, 이는 이 논쟁이 100년 이상을 이어오고 있다는 것을 의미한다. 과거에는 개 식용에 대한 찬반 양론이 대등한 상황이 벌어졌지만, 최근에는 반려동물에 대한 인식이 확산되면서 금지하는 쪽으로 여론이 기울어가는 양상이 나타나고 있다. 국회나 정부 차원에서도 개고기 식용 논란을 정리하고자 하는 시도가 여러 차례 있었지만 그때마다 강한 반대에 부딪혀 결론을 내리지 못해왔다. 현시점에서 개고기 식용을 합법화하기는 쉽지 않아 보이며, 금지하는 방향으로 갈 가능성이 높을 것으로 판단된다. 금지하는 방향으로 법률을 개정할 경우, 농업인 지위를 잃게 되는 개 사육업자에 대한 보상을 포함해 가축으로써의 개와 사육시설 등에 대한 재산상의 보상 문제를 고려해야 한다. 또한 개를 사고파는 상인, 도살 및 가공·포장업자, 개고기를 판매하는 식당 등에 대한 보상 문제도 여전히 남아 있다. 전반적인 상황을 고려할 때 개고기 식용과 관련된 논쟁의 핵심은 법령상의 문제도 있지만 보상 문제가 가장 핵심 쟁점으로 떠오르고 있다고 할 수 있다.

This study was conducted to evaluate in vitro antioxidant activity of goat meat hot water extracts and the changes in apoptosis-related protein expression levels in the cancer cells treated with these extracts. Goat meat hot water extracts were prepared using different cuts of goat meat, including foreleg, hindleg, loin, and rib. Among these extracts, the foreleg and hindleg extracts displayed higher (P<0.05) ABTS radical scavenging activity than the other two extracts. Protein expression levels of BAX, p53, and p21 were not different in the cells treated with the extracts from different cuts, regardless of the cell type. Only p53 expression in HT-29 cells was elevated (P<0.05) after loin extract treatment. These results suggest that antioxidant activity and apoptosis-related effects of goat meat hot water extract varied with cut of meat under in vitro conditions. Because all data was obtained from the in vitro experiment, the ability to generalize conclusions is limited. Additional in vivo studies are necessary.

This study aimed to investigate the effects of Centella asiatica powder on the quality characteristics and storage stability of goat meat Tteokgalbi. The goat meat Tteokgalbi samples were prepared with four different quantities (0, 0.5, 1, and 1.5%) of Centella asiatica powder. The moisture content of the samples containing Centella asiatica powder was significantly lower than that of the control (p<0.05). The protein content of the samples containing Centella asiatica powder was significantly higher than that of the control (p<0.05). As the proportion of Centella asiatica powder increased, the pH, L*, and a* values of the uncooked and cooked samples decreased (p<0.05). The water holding capacity and the cooking yield of the uncooked and cooked samples were higher in the samples containing Centella asiatica powder than in the control (p<0.05). Also, with the increasing amounts of the Centella asiatica powder, the thiobarbituric acid reactive substance (TBARS) levels decreased. The 1-1.5% Centella asiatica powder group showed lower levels of volatile basic nitrogen (VBN) than the other groups as per the assay (p<0.05). The results indicate that Centella asiatica powder could enhance the quality characteristics and storage stability of goat meat Tteokgabi.

아미노글리코사이드계 항생제(Aminoglycosides, AGs) 는 그람음성균과 양성균에 광범위하게 작용하는 동물용 의약품으로, 최근 배양육에 사용된다고 알려져 있어, 안 전성 관리를 위한 분석법 마련이 반드시 필요하다. AGs 는 고극성 화합물로 성분 간의 분리를 위해 이온쌍 시 약(ion-pairing reagent, IPR)을 사용하고 있으나 IPR을 이동상에 첨가하는 기존 분석방법의 경우 용매가 흐르 는 동안 질량분석기로 주입되는 IPR로 인해 기기적인 문 제가 발생할 가능성이 높아, IPR를 바이알에 직접 첨가 하는 분석방법을 검토하였다. 본 연구에서 10종 AGs 성 분에 대한 분석방법을 확인하고 유효성을 검증하였다. 검출한계와 정량한계는 각각 0.0001-0.0038 mg/kg 와 0.004-0.011 mg/kg의 범위로 나타났으며, 0.01-0.5 mg/ kg 범위 내의 직선성(R2)은 0.99 이상이었다. AGs의 시 료 회수율을 확인하고자 소고기와 세포배양배지(cell culture medium) 매질에서 회수율과 상대표준편차로 나 타낸 정밀도를 확인한 결과 각각 70.7-120.6% 및 0.2 to 24.7%로 나타났다. 기존의 이동상에 IP 첨가 방법과 비 교하였을 때 유사한 수준으로 양호하였다. 검증된 AGs 분석법은 국내 유통되는 닭고기, 소고기, 돼지고기 15품 목과 배양육 배지 첨가제 6품목에 적용해보았다. 그 결 과 국내 유통되는 육류 15품목 모두 AGs 성분이 검출 되지 않았으나, 세포배양배지에서 streptomycin은 695.85- 1152.71 mg/kg, dehydrostreptomyci은 6.35-11.11 mg/kg 로 검출되었다. 따라서 IRR을 바이알에 직접 첨가하는 LC-MS/MS 방식은 육류, 세포배양배지, 배지첨가제 중 AGs 분석 및 안전성 평가를 위한 기초자료로 활용될 것 으로 기대된다.

Background: Copy number variation (CNV) can be identified using next-generation sequencing and microarray technologies, the research on the analysis of its association with meat traits in livestock breeding has significantly increased in recent years. Hanwoo is an inherent species raised in the Republic of Korea. It is now considered one of the most economically important species and a major food source mainly used for meat (Hanwoo beef). Methods: In this study, CNVs and the relationship between the obtained CNV regions (CNVRs) can be identified in the Hanwoo steer samples (n = 473) using Illumina Hanwoo SNP 50K bead chip and bioinformatic tools, which were used to locate the required data and meat traits were investigated. The PennCNV software was used for the identification of CNVs, followed by the use of the CNV Ruler software for locating the different CNVRs. Furthermore, bioinformatics analysis was performed. Results: We found a total of 2,575 autosomal CNVs (933 losses, 1,642 gains) and 416 CNVRs (289 gains, 111 losses, and 16 mixed), which were established with ranged in size from 2,183 bp to 983,333 bp and 10,004 bp to 381,836 bp, respectively. Upon analyzing the restriction of minor alleles frequency > 0.05 for meat traits association, 6 CNVRs in the carcass weight, 2 CNVRs in the marbling score, 3 CNVRs in the backfat thickness, and 2 CNVRs in the longissimus muscle area were related to the meat traits. In addition, we identified an overlap of 347 CNVRs. Moreover, 3 CNVRs were determined to have a gene that affects meat quality. Conclusions: Our results confirmed the relationship between Hanwoo CNVR and meat traits, and the possibility of overlapping candidate genes, annotations, and quantitative trait loci that results depended on to contribute to the greater understanding of CNVs in Hanwoo and its role in genetic variation among cattle livestock.

Physicochemical properties and storage stability of plant-based alternative meat prepared with low-fat soybean powder (LPAM) treated by supercritical-CO2 and those of full-fat soybean powder (FPAM) were compared. Ash and crude protein contents were higher in LPAM than in FRAM. Water absorption capacity and oil absorption capacity were significantly higher in LPAM than in FPAM. Water binding capacity was higher in LPAM than in FPAM during a 20 days storage period at 5℃ and pH was significantly lower in LPAM than in FPAM after a 5~10 days storage period. Hardness, gumminess and chewiness significantly increased with the increase in the storage period, and the three were significantly higher in LPAM than in FPAM after 10 days and 20 days of storage. The acid value showed no remarkable difference according to the storage period in LPAM; however, it was significantly higher in FPAM than in LPAM after 20 days of storage. The peroxide value and TBA value were significantly increased according to the storage period, and were significantly lower iin LPAM than in FPAM during all the storage periods. Therefore, the use of low-fat soybean powder may be effective in improving oxidative stability during storage in the production of plant-based alternative meat.

Considering meat consumption's massive impact on climate change, environmental NGOs are increasingly campaigning to encourage consumers to reduce unsustainable meat consumption, i.e., to eat less and/or better meat. They usually use messages based on environmental appeals to do so. Yet, the effectiveness of such appeals in international campaigns may depend on countries as cultural beliefs influence food consumption behaviors. Therefore, in this research, we explore the effectiveness of such campaigns across 5 European countries, controlling for individual cultural orientations. Considering an environmental degradation appeal, we first show that countries have no influence on the campaign’s effectiveness, unlike specific individual cultural orientations, including masculinity and uncertainty avoidance. We replicate these results in the same 5 countries considering an alternative appeal, i.e., animal welfare. Recommendations to international NGOs managers result from these results.

A new high-tech product - lab grown meat (LGM), has been gaining media attention while initiating public discourse on social media (SM) platforms. This netnographic study is based on a dataset of selected SM public posts, comments and discussions collected during 30 days in early 2023. The findings indicate that LGM is highly contradictory, while not being fully understood how it is produced or when it will become commercially available. The findings indicate that this novel food requires carefully designed marketing strategies: when naming a new product category; must allow transparency and sensibly explain all product’s attributes; and invest time and efforts to educate consumers, leading to higher adoption rates when launched on mass consumer markets, as an alternative to conventionally grown foods.

A new type of food created in laboratories – lab grown meat (LGM) is an alternative to traditional animal farming and attracting attention of media, industry experts and consumers. Why is this new product so controversial? It is claimed that cell-based meat production is more environmentally friendly, ethical and sustainable than traditional methods that involve animals. Hence, being less harmful and potentially slowing down environmental degradation that leads to climate change. However, consumers have concerns regarding product quality, sourcing of cells used for production and use of growth serums. So many differing views are present, even before LGM is introduced as a marketable product. This paper examines what drives public discourse regarding how this new industry can be regulated, technology and how social media posts, fake news and publicly available rhetoric address consumer concerns and consumer acceptance regarding this new food category.

This study addresses the problem caused by unhealthy = tasty intuition (UTI) when positioning innovative new categories of food products. Our research on Japanese consumers’ choice of soy meat hamburgers shows that UTI formed by the old category influences choices in the new product category.