Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork backfat or 10% canola oil had significantly higher overall acceptability and higher perceived intens...

Global warming impairs grain filling in rice and reduces starch accumulation in the endosperm, leading to chalky-appearing grains, which damages their market value. We found previously that high temperature-induced expression of starch-lytic α-amylases during ripening is crucial for grain chalkiness. Because the rice genome carries at least eight functional α-amylase genes, identification of th...

The physicochemical properties and structure of an insect-resistant rice, Liangyou Kefeng Nr. 6 (IRR), containing the sck and cryIAc genes were compared with those of its nontransgenic counterpart designated as Liangyou 2186 (control), considering their key role in determining commercial value. Basically the appearance of IRR was not affected in terms of size and shape after foreign gene transf...

Hybrid rice seeds from sterile lines have displayed a new type of heavy chalkiness in the subtropical zone China recent years, which was named top-gray chalkiness, resulting lower quality hybrid large-scale production. In this study, morphological characteristics chalky were investigated, microscopic structures their parts observed, α-amylase activit and relative nutrient content analyzed, germ...

High temperature effects attributable to climate change can affect rice quality. The chalky area of grains is often used evaluate grain starch quality, but the overall effect high temperatures on chalkiness and nutrient quality has not been fully clarified. Thus, in this study, we assessed weight, chalkiness, contents. Rice were classified into four groups basis scanned images: P (0%), S (0–15%...

Mounting evidence has made it clear that increasing nighttime air temperatures contribute to decreased head rice yields and decreased grain quality due to chalkiness and altered physicochemical properties. Our goal is to determine some of the fundamental changes that occur in developing rice kernels as they respond to high air temperatures, especially at night. Panicles collected from field-gro...

Grain appearance quality and milling quality are the main determinants of market value of rice. Breeding for improved grain quality is a major objective of rice breeding worldwide. Identification of genes/QTL controlling quality traits is the prerequisite for increasing breeding efficiency through marker-assisted selection. Here, we reported a genome-wide association study in indica rice to ide...

Heat stress during the grain-filling stage seriously affects grain quality in rice. However, very limited information is available regarding effects of short-term high nighttime temperature (HNT) on chalkiness formation In this paper, HNT at early (7 days after ear emergence) rice and potential causes were investigated by using two varieties that differed susceptibility to temperature. Although...