{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,13]],"date-time":"2026-10-13T08:44:22Z","timestamp":1791881062159,"version":"4.3.4"},"reference-count":55,"publisher":"Korean Society of Animal Science and Technology","issue":"5","license":[{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0"}],"funder":[{"name":"National Institute of Animal Science","award":["PJ01748101"],"award-info":[{"award-number":["PJ01748101"]}]}],"content-domain":{"domain":["www.ejast.org"],"crossmark-restriction":true},"short-container-title":["J Anim Sci Technol"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:p>The millions of tons of pork bones produced annually by the meat industry are\n                    widely used for human consumption and applied in other industries. This study\n                    aimed to evaluate the shelf-life and nutritional composition of pork bones and\n                    to develop an efficient method for extracting their bioactive gelatin. Pork bone\n                    samples collected at 24 h after slaughter were aerobically packaged and stored\n                    at 4\u00b0C for 21 days, then evaluated for total aerobic bacteria,\n                    discoloration, and fat and protein oxidation. Nutritional composition (fatty\n                    acids, amino acids, and collagen contents) was also analyzed. For gelatin\n                    extraction, the bone samples were swollen with 0.3% vinegar (4\u00b0C for 24\n                    h) and hydrolyzed with 2.0% (v\/w) crude ginger or kiwifruit extract for 5 h at\n                    55\u00b0C. Results showed that pork bones lost approximately\n                    43.69%\u201363.76% of their red color values and had high levels of lipid\n                    oxidation only after 14 days of storage. The total collagen, essential amino\n                    acid, and polyunsaturated fatty acid contents in the bones were 6\u201311\n                    g\/100 g, 403\u2013554 mg\/100 g, and 8%\u201310%, respectively. The\n                    hydrolysis with crude enzyme extracts yielded gelatins with multiple molecular\n                    weights, mainly in the range of 20\u201315 kDa. At a 0.7 mg\/mL concentration,\n                    gelatin samples had DPPH free radical scavenging and ferrous chelating activity\n                    of 76%\u201389% and 67%\u201381%, respectively. Pork bone is a nutrient-rich\n                    by-product, and using vinegar and plant-derived enzyme extracts could be an\n                    effective and safe alternative for extracting bioactive compounds from pork\n                    bones.<\/jats:p>","DOI":"10.5187\/jast.2500309","type":"journal-article","created":{"date-parts":[[2025,10,20]],"date-time":"2025-10-20T06:30:52Z","timestamp":1760941852000},"page":"1599-1616","update-policy":"https:\/\/doi.org\/10.5187\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Characterization of pork bones by means of shelf-life property,\n                    nutritional composition, and their gelatin\u2019s bioactivity"],"prefix":"10.5187","volume":"68","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8725-1504","authenticated-orcid":false,"given":"Van Ba","family":"Hoa","sequence":"first","affiliation":[{"name":"Animal Resources Food Tech, National Institute of Animal Science, RDA, Wanju, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2229-3169","authenticated-orcid":false,"given":"Won-Seo","family":"Park","sequence":"additional","affiliation":[{"name":"Animal Resources Food Tech, National Institute of Animal Science, RDA, Wanju, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4966-6631","authenticated-orcid":false,"given":"Jun-Sang","family":"Ham","sequence":"additional","affiliation":[{"name":"Animal Resources Food Tech, National Institute of Animal Science, RDA, Wanju, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3543-8785","authenticated-orcid":false,"given":"In-Seon","family":"Bae","sequence":"additional","affiliation":[{"name":"Animal Resources Food Tech, National Institute of Animal Science, RDA, Wanju, 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                       trends","volume":"37","author":"Kim","year":"2024","journal-title":"Anim Biosci."},{"key":"key2.0261013094154e+13_B4","volume-title":"Authentic ramen - 100 traditional and modern recipes: explore the\n                        flavors of Japan: techniques, secret ingredients and creative variations for\n                        ramen","author":"Cesarino","year":"2024"},{"key":"key2.0261013094154e+13_B5","doi-asserted-by":"crossref","first-page":"1138","DOI":"10.3390\/medicina57111138","article-title":"Analysis of the anti-inflammatory capacity of bone broth in a\n                        murine model of ulcerative colitis","volume":"57","author":"Mar-Sol\u00eds","year":"2021","journal-title":"Medicina"},{"key":"key2.0261013094154e+13_B6","doi-asserted-by":"crossref","first-page":"237","DOI":"10.5851\/kosfa.2016.36.2.237","article-title":"Anti-aging effects of the Hanwoo leg bone, foot and tail\n                        infusions (HLI, HFI and HTI) on skin 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categories","volume":"27","author":"Steiner-Bogdaszewska","year":"2022","journal-title":"Molecules"},{"key":"key2.0261013094154e+13_B32","doi-asserted-by":"crossref","first-page":"128","DOI":"10.1016\/j.meatsci.2010.12.013","article-title":"Evaluation of the storage life of vacuum packaged Australian\n                        beef","volume":"88","author":"Rodas-Gonz\u00e1lez","year":"2011","journal-title":"Meat Sci."},{"key":"key2.0261013094154e+13_B33","doi-asserted-by":"crossref","first-page":"280","DOI":"10.1016\/j.tifs.2021.01.006","article-title":"Total volatile basic nitrogen (TVB-N) and its role in meat\n                        spoilage: a review","volume":"109","author":"Bekhit","year":"2021","journal-title":"Trends Food Sci Technol."},{"key":"key2.0261013094154e+13_B34","doi-asserted-by":"crossref","first-page":"108937","DOI":"10.1016\/j.foodres.2019.108937","article-title":"Shelf-life and bacterial community dynamics of vacuum packaged\n                        beef during long-term super-chilled storage sourced from two Chinese\n                        abattoirs","volume":"130","author":"Chen","year":"2020","journal-title":"Food Res Int."},{"key":"key2.0261013094154e+13_B35","first-page":"38","article-title":"Microbial and chemical spoilage of chicken meat during storage at\n                        isothermal and fluctuation temperature under aerobic\n                        conditions","volume":"8","author":"Ghollasi-Mood","year":"2017","journal-title":"Iran J Vet Sci Technol."},{"key":"key2.0261013094154e+13_B36","doi-asserted-by":"crossref","first-page":"96","DOI":"10.1111\/1541-4337.12241","article-title":"Mechanisms of oxidative processes in meat and toxicity induced by\n                        postprandial degradation products: a review","volume":"16","author":"Papuc","year":"2017","journal-title":"Compr Rev Food Sci Food Saf."},{"key":"key2.0261013094154e+13_B37","doi-asserted-by":"crossref","first-page":"941","DOI":"10.3390\/ani12080941","article-title":"Composition and fatty acid profile of bone marrow in farmed\n                        fallow deer (Dama dama) depending on diet","volume":"12","author":"Steiner-Bogdaszewska","year":"2022","journal-title":"Animals"},{"key":"key2.0261013094154e+13_B38","doi-asserted-by":"crossref","first-page":"303","DOI":"10.1016\/j.meatsci.2005.07.015","article-title":"Flavour perception of oxidation in beef","volume":"72","author":"Campo","year":"2006","journal-title":"Meat Sci."},{"key":"key2.0261013094154e+13_B39","doi-asserted-by":"crossref","first-page":"107941","DOI":"10.1016\/j.meatsci.2019.107941","article-title":"Variations in meat colour due to factors other than myoglobin\n                        chemistry; a synthesis of recent findings (invited review)","volume":"159","author":"Purslow","year":"2020","journal-title":"Meat 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biological influencers\n                        of meat palatability: production factors affecting the contribution of\n                        collagen to beef toughness","volume":"97","author":"Bruce","year":"2019","journal-title":"J Anim Sci."},{"key":"key2.0261013094154e+13_B44","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1016\/j.meatsci.2015.11.013","article-title":"Do sarcomere length, collagen content, pH, intramuscular fat and\n                        desmin degradation explain variation in the tenderness of three ovine\n                        muscles?","volume":"113","author":"Starkey","year":"2016","journal-title":"Meat Sci."},{"key":"key2.0261013094154e+13_B45","doi-asserted-by":"crossref","first-page":"1642S","DOI":"10.1093\/jn\/137.6.1642S","article-title":"Lysine requirement through the human life cycle","volume":"137","author":"Daniel","year":"2007","journal-title":"J 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oxygen","volume":"102","author":"Farber","year":"1994","journal-title":"Environ Health Perspect"},{"key":"key2.0261013094154e+13_B55","volume-title":"Free radicals in biology and medicine","author":"Halliwell","year":"1999"}],"container-title":["Journal of Animal Science and 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