Food and Life

About Food and Life

The Food and Life has published all type articles such as research articles, review articles, survey articles, research note, short communication or editorial since 2020. It covers the all scientific and technological aspects of food and life science.
Review Article

Mar 31, 2023

Muscle fiber characteristics of caprine and ovine skeletal muscles
염소와 양 골격근의 근섬유 특성

Jinyoung Park, Sumin Song, Huilin Cheng, Choeun Im, Gap-Don Kim
박준영, 송수민, 청혜린, 임조은, 김갑돈

Food Life 2023;2023(1):1-11.
https://doi.org/10.5851/fl.2022.e14

This study aimed to provide a fundamental summary of the caprine and ovine muscle fiber characteristics. The goat and sheep industries have been experiencing growth due to their adaptability to market changes and the diversity of their products. Muscle fibers, which represent the basic unit of muscle and an essential factor in assessing meat quality, can be classified into several types by their contractile and metabolic properties. Species, breeds, muscle type, age, and sex are the main factors affecting muscle fiber characteristics. While the...
Research Article

Mar 31, 2023

Effect of Ampelopsis brevipedunculata (Maxim.) Trautv extract on skin barrier function
개머루덩굴 추출물의 자극에 의한 피부장벽 개선 효과

Seon Gyeong Bak, Hyung Jin Lim, Yeong-Seon Won, Eun Jae Park, Je Hun Oh, Ji Eun Kim, Min Jee Lee, Soyoung Lee, Seung Woong Lee, Seung Jae Lee, Mun Chual Rho
박선경, 임형진, 원영선, 박은재, 오제훈, 김지은, 이민지, 이소영, 이승웅, 이승재, 노문철

Food Life 2023;2023(1):13-18.
https://doi.org/10.5851/fl.2023.e1

The skin is the largest organ that blocks invasion to the outside. Due to external stimuli, the skin barrier collapses and immune function abnormalities occur. This leads to skin diseases such as atopic dermatitis and psoriasis. Through this study, we attempted to develop a natural material that can be used for various dermatitis diseases. In this study, the gene expression of skin barrier-related proteins was confirmed using tumor necrosis factor-α/interferon-γ-stimulated HaCaT cells through real-time PCR. As a result, it was ...
Research Article

Mar 31, 2023

Changes in physicochemical characteristics of pork loin, beef loin and chicken breast with various wet aging periods
돈육 등심, 우육 등심, 닭 가슴살의 습식 숙성 기간에 따른 이화학적 특성 변화

Hangyeol Cho, Hack-Youn Kim
조한결, 김학연

Food Life 2023;2023(1):19-27.
https://doi.org/10.5851/fl.2023.e2

In this study, the physicochemical characteristics of pork loin, beef loin, and chicken breast with various wet aging periods were analyzed to derive an appropriate wet aging period for each livestock. Pork loin and chicken breast were stored at 4°C for 0, 1, and 2 weeks, and beef loin was stored at 4°C for 0, 1, 2, 3, and 4 weeks, and proximate compositions, water holding capacity (WHC), cooking yield, shear force, volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and sensory evaluation were analyzed. In case o...
Research Article

Mar 31, 2023

Quality properties of pork gel manufactured by the pork treated with high hydrostatic pressure without phosphate
초고압 처리된 돈육으로 제조된 인산염 무첨가 돈육 겔의 품질 특성

Seul-Ki-Chan Jeong, Seonmin Lee, Kyung Jo, Yun-Sang Choi, Samooel Jung
정슬기찬, 이선민, 조경, 최윤상, 정사무엘

Food Life 2023;2023(1):29-38.
https://doi.org/10.5851/fl.2023.e3

This study investigated the quality properties of pork gels manufactured by the pork treated with high hydrostatic pressure (HHP) that was adopted to replace the function of phosphate in pork sausages. The biceps femoris muscles were collected from the pork carcasses. Half of the muscles were subjected to HHP at 200 MPa for 3 min (200 MPa pork), and the rest were used as control (0.1 MPa pork). The pork meat batters were prepared with 200 MPa pork without phosphate (HHP pork gel), or 0.1 MPa pork and phosphate (control), and cooked until it rea...

CURRENT ISSUE: Mar 2023, Vol. 2023 , No. 1

Review Article

Muscle fiber characteristics of caprine and ovine skeletal muscles
염소와 양 골격근의 근섬유 특성

Jinyoung Park, Sumin Song, Huilin Cheng, Choeun Im, Gap-Don Kim

박준영, 송수민, 청혜린, 임조은, 김갑돈

Food Life 2023;2023(1):1-11.
https://doi.org/10.5851/fl.2022.e14

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Research Article

Effect of Ampelopsis brevipedunculata (Maxim.) Trautv extract on skin barrier function
개머루덩굴 추출물의 자극에 의한 피부장벽 개선 효과

Seon Gyeong Bak, Hyung Jin Lim, Yeong-Seon Won, Eun Jae Park, Je Hun Oh, Ji Eun Kim, Min Jee Lee, Soyoung Lee, Seung Woong Lee, Seung Jae Lee, Mun Chual Rho

박선경, 임형진, 원영선, 박은재, 오제훈, 김지은, 이민지, 이소영, 이승웅, 이승재, 노문철

Food Life 2023;2023(1):13-18.
https://doi.org/10.5851/fl.2023.e1

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Research Article

Changes in physicochemical characteristics of pork loin, beef loin and chicken breast with various wet aging periods
돈육 등심, 우육 등심, 닭 가슴살의 습식 숙성 기간에 따른 이화학적 특성 변화

Hangyeol Cho, Hack-Youn Kim

조한결, 김학연

Food Life 2023;2023(1):19-27.
https://doi.org/10.5851/fl.2023.e2

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Research Article

Quality properties of pork gel manufactured by the pork treated with high hydrostatic pressure without phosphate
초고압 처리된 돈육으로 제조된 인산염 무첨가 돈육 겔의 품질 특성

Seul-Ki-Chan Jeong, Seonmin Lee, Kyung Jo, Yun-Sang Choi, Samooel Jung

정슬기찬, 이선민, 조경, 최윤상, 정사무엘

Food Life 2023;2023(1):29-38.
https://doi.org/10.5851/fl.2023.e3

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