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Global Luxury Suites at China Town, Boston, United States of America
- Free WiFi
- Great for families
- Collect stamps
- Fitness facilities
Popular amenities
There was nothing luxury about this apartment, outdated, tv box wasn't working, dish…
Great Location, comfortable and disputatious for a family of 5. Needs better amenities…
Global Luxury Suites at China Town, Boston, United States of Americafrom NZ$355
- Luxury Apartment, 1 Bedroom
- Luxury Apartment, 2 Bedrooms
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What's around Global Luxury Suites at China Town, Boston, United States of America
- In Theatre District
- Boston Opera House - 3 min walk
- The Freedom Trail - 5 min walk
- Boston Common - 7 min walk
- Boston Harbor - 13 min walk
- Faneuil Hall Marketplace - 14 min walk
- Quincy Market - 14 min walk
- Boston Children's Museum - 15 min walk
Getting around
- Logan Intl. Airport (BOS) - 13 min drive
- Boston, MA (BNH-Boston Harbor Seaplane Base) - 13 min drive
- Norwood, MA (OWD-Norwood Memorial) - 24 min drive
- Bedford, MA (BED-Laurence G. Hanscom Field) - 32 min drive
- Beverly, MA (BVY-Beverly Municipal) - 32 min drive
- Lawrence, MA (LWM-Lawrence Municipal) - 35 min drive
- Boston South Station - 8 min walk
- Boston-Back Bay Station - 17 min walk
- Boston North Station - 22 min walk
- Chinatown Station - 1 min walk
- Boylston Station - 3 min walk
- Tufts Medical Center Station - 3 min walk
At a glance
Key facts
- 1 apartment
- Check-in time 4:00 PM-7:00 AM
- Check-out time is 11 AM
Required at check-in
- Credit card, debit card, or cash deposit required for incidental charges
- Government-issued photo ID may be required
- Minimum check-in age is 21
Travelling with others
- Pets allowed *
- Free WiFi in public areas
- Free WiFi in rooms
- Self parking * on site
Payment types at the property
Other information
- Smoke-free property
The manager
Speaks: Arabic, English, French, Hebrew, Spanish.
At the aparthotel
- Indoor pool
- Fitness facilities
- Business center
- 24-hour front desk
- Concierge services
- Dry cleaning/laundry service
- Luggage storage
- Multilingual staff
- Elevator
- Fireplace in lobby
- Television in common areas
- Wheelchair-accessible parking
- Wheelchair-accessible registration desk
- Arabic
- English
- French
- Hebrew
- Spanish
In the apartment
- Air conditioning
- Coffee/tea maker
- Iron/ironing board
- Washer/dryer
- Hypo-allergenic bedding available
- Separate dining area
- Number of living rooms 1
- Separate sitting area
- Deep soaking bathtub
- Free toiletries
- Hair dryer
- 42-inch flat-screen TV
- Cable TV channels
- Desk
- Free WiFi
- Free local calls
- Full-sized refrigerator/freezer
- Microwave
- Kitchen
- Stovetop
- Cookware, dishware, and utensils
- Dishwasher
- Free bottled water
Recommended hotels
Global Luxury Suites at China Town, Boston, United States of America's small print
Also known as
- Apartments Washington Street Boston
- Global Luxury Suites at China Town Aparthotel
- Global Luxury Suites at China Town Aparthotel Boston
- Global Suites At China Town
- Global Luxury Suites at China Town Boston
PoliciesState tax ID - C0015510351
Long-term renters welcome.Guests can rest easy knowing there's a carbon monoxide detector, a smoke detector, a security system, and window guards on site.
This property advises that enhanced cleaning and guest safety measures are currently in place.
The property is professionally cleaned; disinfectant is used to clean the property; commonly-touched surfaces are cleaned with disinfectant between stays; bed sheets and towels are laundered at a temperature of at least 60°C/140°F.
Contactless check-in and contactless check-out are available.Please note that cultural norms and guest policies may differ by country and by property. The policies listed are provided by the property.
Optional extras
Early check-in can be arranged for an extra charge (subject to availability, amount varies)
Late check-out can be arranged for an extra charge (subject to availability, amount varies)
Covered self parking costs USD 30.00 per day
Housekeeping is offered for an extra charge of USD 80 per day, varies per unit size
Rollaway beds are available for USD 100.0 per stay
Cribs/Infant beds are available for USD 100.0 per stay
Pets are allowed for an extra charge of USD 250.00 per pet, per stay
We have included all charges provided to us by this property. However, charges can vary, for example, based on length of stay or the unit you book.
FAQs for Global Luxury Suites at China Town, Boston, United States of America
Does Global Luxury Suites at China Town offer free cancellation for a full refund? Yes, Global Luxury Suites at China Town does have fully refundable rooms available to book on our site, which can be cancelled up to a few days before check-in. Just make sure to check this property's cancellation policy for the exact terms and conditions. What are the cleanliness and hygiene measures currently in place at Global Luxury Suites at China Town? This property confirms that disinfectant is used to clean the property. Please note that this information has been provided by our partners. Is parking offered on site at Global Luxury Suites at China Town? Yes. Self parking costs USD 30.00 per day. Is there a pool at Global Luxury Suites at China Town? Yes, there's an indoor pool. Guests have pool access from 5:00 AM to 11:00 PM. Are pets allowed at Global Luxury Suites at China Town? Yes, pets are welcome. There's a charge of USD 250.00 per pet, per stay. What are the check-in and check-out times at Global Luxury Suites at China Town? You can check in from 4:00 PM to 7:00 AM. There's a charge for early check-in (amount may vary, subject to availability). Check-out time is 11 AM. Late check-out is available for a charge (subject to availability). Are there restaurants at or near Global Luxury Suites at China Town? Yes. Nearby restaurants include Teatro (4-min walk), Rock Bottom (4-min walk), and Thinking Cup (4-min walk).
Recent reviews
Good 7.2 From 62 reviews
Beware! There were added fees that more than doubled the price of the room. I immediately called hotels.com, but they would not allow me to cancel the room because it was non-refundable. The bed was like sleeping on plywood, and I'm not picky. Disappointing service from hotels.com from a long-time customer.
Bed- really bad
Apartment was nice, on the 23rd floor with nice views up high. Place was big and comfortable. Liked that there was a washer dryer in the unit for our clothes. Check in was fine but couldn't do it early even though I requested, extra fees apply for early/late check in/out. Also no business center for you to wait if you're early or looking to work, there is a small lounge down the street but not that convenient or comfortable. Overall good stay. If you're looking to explore waterfront and Chinatown Boston, I would stay here again.
Location in downtown Boston with plenty of room for family was great. It had all the amenities we needed, and the pool was an added bonus for the kids. The building was in great shape, but the apartment was a bit run down and in need of new furniture, floor covering, window covering, etc. Probably was last updated over a decade ago.
Normally, this is great place, but on this trip it was disappointing. Only a bath towel. No bath mat, not wash cloth, not hand towel. Overall, I do like this place, but it did not seem to be as well prepared as usual. Also, the hvac did not seem to be working. Fortunately, the weather was nice.
Incredible! I would stay again.
Great location, nice pool, smart tv. Overall good stay.
My stay here was exceptional.If your looking for a nice, clean and beautiful place to stay in Boston this would be a great choice! A big plus for us was that the beds were super comfortable and service was excellent!
The apartment itself was nice, but the service we received was very poor. The unit is located in an apartment building witha mixture of short and long term rentals. We arrived at the apartment building during the evening after a very long flight. We checked in at reception and building security showed us up to the room where the keys were supposed to be waiting for us. There were, however, no keys in the apartment. We were advised to call Global Luxury Suites, which we did. After a period of time on hold and being passed around between different people, we managed only to leave a message with somebody with the promise of a call back. We waited for a while but did not hear anything, and the building security do not have spare keys that they can let guests use. We could not stay in an apartment where we had no keys so we booked an alternative hotel for the night and left. We eventually received a call at around 9.30pm, around an hour and a half after we initially tried to check in. The person promised that this would be addressed the following morning. The following day it took several emails and calls on our part to chase this up, and we only finally received a call at around 3pm the next day to say the keys were ready. This happened over a week ago, and we left several days ago. We have not yet received a refund for the night we could not stay in the apartment. The apartment itself was fine. However given the service issues we would not recommend staying here.
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Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork
Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork
FengQi, Yang
Ji-Han, Kim
Su Jung, Yeon
Go-Eun, Hong
Woojoon, Park
Chi-Ho, Lee
Food Science of Animal Resources. 2015. Dec, 35(6): 824-830
Copyright © 2015, Korean Society for Food Science of Animal Resources
This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licences/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Received : June 23, 2015
Accepted : September 01, 2015
Published : December 31, 2015
All Figures / Tables
Export by style
Cited by
FengQi, Yang
Ji-Han, Kim
Su Jung, Yeon
Go-Eun, Hong
Woojoon, Park
Chi-Ho, Lee
About the Authors
FengQi, Yang
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
Ji-Han, Kim
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
Su Jung, Yeon
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
Go-Eun, Hong
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
Woojoon, Park
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
Chi-Ho, Lee
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
Materials and Methods
Results and Discussion
This study was performed to investigate the effect of dietary processed sulfur supplementation on water-holding capacity, color, and lipid profiles of pork according to the level of dietary processed sulfur (0%, CON; 0.3%, S). The pigs were slaughtered at an average final weight of 120 kg, and the
longissimus dorsi
muscles were collected from the carcasses. As results, pork processed with sulfur had significantly higher moisture and ash contents compared to those of CON but lower crude fat, pH, expressible drip, lower redness and yellowness, and greater lightness. Pork processed with sulfur showed significantly lower total lipid content, triglycerides, and atherosclerosis index but significantly higher high-density lipoprotein cholesterol. Feeding processed sulfur significantly lowered myristic acid, heptadecanoic acid, and stearic acid contents, whereas monounsaturated fatty acids and oleic acids were significantly higher compared to those in the CON. Higher amounts of polyunsaturated fatty acids and n-6 fatty acids were observed in the pork processed with sulfur than that of the CON. Therefore, supplementing pigs with dietary sulfur improved nutrient and meat quality.
processed sulfur
fatty acids
Appearance determines how consumers perceive quality and significantly influences their purchasing behavior (
Glitsch, 2000
Grunert (1997)
reported that fat content and color are the most important product characteristics that consumers base their quality evaluations regarding the appearance of meat. Moreover,
Grunert (2015)
investigated traditional open markets and Western style supermarkets in China and reported that consumers consistently base their choices predominantly on intrinsic cues, such as fat content and meat color when purchasing pork ribs. This consumer perception of meat, with a focus on color, packaging, and amount of visible fat, was reported by
Troy (2010)
. Therefore, meat color and fat content still play major roles as quality indicators. Consumers expect that meat should have an attractive bright red color, low visible fat, and look appealing. Thus, improving color and enhancing meat eating quality are of utmost importance.
Jang (2006)
reported that meat from pigs whose diets were supplemented with methyl sulfonyl methane (MSM) were lighter in color than that from untreated pigs. Furthermore, pigs fed sulfur receive higher sensory evaluations scores (
Dryden, 1970
). However, consumers are now emphasizing overall healthiness as well as sensory-oriented qualities (
Grunert, 2006
). The increased consumption of meat and high-calorie foods produces health problems and diseases (
Shin , 2006
), such as high blood pressure, obesity, cancer, heart disease, arteriosclerosis, and cardiovascular diseases. Therefore, consumers have become much more health and nutrition conscious (
Resurreccion, 2004
Epidemiological studies have provided some convincing evidence that increasing dietary consumption of
species (garlic, onion, and chive) reduces the risk of cancer (
Milner, 2001
Zhang , 2015
) because these plants have sulfur-containing compounds (
Nicastro, 2015
). Sulfur compounds have antioxidant, anti-inflammatory, antimicrobial, and anticancer activities (
Battin and Brumaghim, 2009
Leustek (2000)
Stipanuk (2004)
reported that sulfur biomolecules exert important functions in all living organisms, including free radical scavenging, enzyme function, DNA methylation and repair, regulation of gene expression, protein synthesis, remodeling of extracellular matrix components, lipid metabolism, and detoxification in plants and animals. Sulfur is an essential mineral for plant growth and development (
Corpas and Barroso, 2015
) and is also used in feed for steers, ducks, and chickens. However, as sulfur is toxic when injected directly, it needs to be processed for detoxification or used in the natural form of MSM (
Kim , 2006
Lee , 2010
Circulating palmitic acid and stearic acid are associated with adiposity, triglycerides, and a higher risk for diabetes (
Ma , 2015
). Moreover, fatty acids are related to human health, as improving the proportion of unsaturated fatty acids and reducing the proportion of saturated fatty acids is beneficial to health, such as preventing atherosclerosis and hypertension (
Decker and Shantha, 1994
Engler , 1991
). Massive intake of oleic acid can reduce serum triglycerides (TG) and cholesterol, and have a beneficial effect on preventing arteriosclerosis (
Grundy, 1986
). Studies that have reported on using processed sulfur in raw
longissimus dorsi
(LD) meat and its effect on fatty acids and cholesterol have provided incomplete information. Thus, this study was performed to investigate the effects of processed sulfur on fatty acid composition, triglycerides, and the cholesterol content in pork.
Materials and Methods
- Animals and Experimental Design
Three-way crossbred pigs (Landrace, Yorkshire, and Duroc) from a farm in Paju-si, Gyeonggi-do, Korea were assigned randomly to either of two treatments based on the level of dietary processed sulfur (0% and 0.3%). Details of the feed and basal diet composition are given in
Table 1
Song , 2014
). Processed sulfur was purchased from Jungmin Co., Ltd (Korea) and contained 97.93% elemental sulfur. Untreated pigs were used as the control group (CON), whereas the S group was supplied with 0.3% processed sulfur for 3 mon before shipment. The pigs were slaughtered at a mean final weight of 120 kg, and the LD muscle was collected from the carcasses. The muscles were stored in vacuum packaging at 80℃ until use.
Table 1.
Ingredient composition of the experimental diets
PPT Slide
Lager Image
Ingredient composition of the experimental diets
- Proximate Composition
Moisture, ash, protein, and fat contents were determined according to the official method (
- pH
LD muscle samples (2 g) were prepared with 18 mL distilled water and measured in a Bag Mixer 400 (Interscience Co, St Nom la Bretêche, France); pH was determined using a pH meter (pH 900, Precisa Co, Switzerland). All determinations were performed in triplicate.
- Determination of Expressible Drip
Expressible drip was determined according to
Benjakul's method (2003)
. A 0.3 g sample was weighed (A) and placed between two pieces of filter paper (Whatman No. 1; Maidstone, UK). A pressure of 9.9 kg/cm
was applied to the samples and maintained for 1 min. The samples were removed from the paper and weighed (B). Expressible drip was calculated using the following equation:
Expressible drip (%) = (weight of A weight of B) / weight of A × 100
- Color Measurements
Samples color was measured using a colorimeter (NR-300, Nippon Denshoku, Japan). The instrument was calibrated before the measurements using the standard white plate supplied with the instrument. The color values were recorded as lightness (CIE L*), redness (CIE a*), and yellowness (CIE b*) values. The samples were exposed to air for 30 min before the measurements, and then analyzed with 10 replications.
- Lipid Analysis
- Lipid Extraction
A method modified from
Folch (1957)
was used to extract lipids. Total meat lipids were extracted with chloroform: methanol (2:1 v/v), using a homogenizer stirrer (HS-30E, DAIHAN Scientific Co., Ltd., China). The samples were shaken and centrifuged at 3,000 rpm and 4℃ for 20 min using a VS-550 multi-tube carrier refrigerated centrifuge (no. 9 rotor, Vision Scientific, Korea). The lipid phase was separated and evaporated using N
gas; the dried lipids were weighed and stored at 4℃ until needed for the total cholesterol (TC), high-density cholesterol (HDL-C), and TG analyses.
- TC, HDL-C, and TG Analyses
TC, HDL-C, and TG contents of each lipid sample were measured using a kit (Asan Pharm. Co., Ltd., Korea). The lipid extracts were mixed with 2 mL 2% Triton X-100 (in chloroform), according to the procedure described by
De Hoff (1978)
and evaporated with N
gas. A 2 mL aliquot of distilled water was added to each tube. Next, 0.02 mL lipid was mixed with 3 mL enzyme reagent from the TC kit. The mixture was heated at 37℃ for 10 min in an oven and tested with a spectrophotometer (OPTIZEN 2120UV, Mecasys Co., Ltd., Korea) at 500 nm. The TG analysis was performed using the same method as for TC, except a 550 nm wavelength was used with a TG kit. Well before the HDL-C analysis, 0.2 mL lipid was mixed with 0.2 mL separation reagent. The samples was left to stand for 10 min and then centrifuged at 3,000 rpm and 4℃ for 20 min. A 0.1 mL aliquot of the top layer was mixed with enzyme reagent, and the analysis was performed using the same method as for TC.
- Low-density lipoprotein cholesterol (LDL-C) and Atherosclerosis Index (AI) Analyses
LDL-C was calculated following an equation in
Friedewald (1972)
The AI was calculated following an equation in
Cho (2001)
- Fatty Acid Analysis
The fatty acid analysis was conducted using a
Korean Food Standards Codex (2014)
method. A sample containing 100-200 mg of lipids was placed in a Mojonnier flask and shaken with 100 mg pyrogallol, 2 mL triundecanoin (C11:0), and 2 mL ethanol, followed by adding 10 mL 8.3 M hydrochloric acid. After shaking, the mixture was refluxed for 40 min (80℃) in a shaking water bath. After cooling the sample to room temperature, 25 mL of diethyl ether and 25 mL of anhydrous petroleum ether were added, and the mixture was stirred for a further 5 min. After the samples had cooled at room temperature for 1 h, the layers were separated; the ether layer was collected in a beaker and evaporated with N
gas in a 40℃ water bath. The residue was dissolved in 2 mL chloroform and 2 mL diethyl ether and transferred to a test tube before being evaporated again with N
gas in a 40℃ water bath. Next, 2 mL of 7% BF
/L MeOH and 1 mL toluene were added. The mixture was heated at 105℃ for 45 min in an oven and cooled again to room temperature. Five mL distilled water, 1 mL hexane, and 1 g sodium sulfate anhydride were mixed with the solution before the top layer was collected in a sample vial containing 1 g sodium sulfate anhydride. The samples were analyzed using a gas chromatograph GC (model CP-3800; Varian Analytical Instruments, Walnut Creek, USA) equipped with a flame ionization detector and fitted with a SP-2560 fused silica capillary column (100 m × 0.25 mM ID, 0.2 µM d
). The column temperature was programmed to start at 100℃ for 4 min, and then increase at 3℃/min from 100 to 240 ℃ for 15 min. The injector and detector temperatures were 225 and 285℃, respectively. Fatty acids were identified by comparing the relative retention times of fatty acid methyl ester (FAME) peaks from the samples with standards from Supelco (USA).
- Statistical Analysis
All data were analyzed using SPSS/PC Statistics 18.0 software (SPSS Inc., USA) and one-way analysis of variance. Significant differences between the CON and S groups were analyzed using the independent
-test. All data are presented as mean±standard deviation, and
-values < 0.05 were considered significant.
Results and Discussion
- Proximate Analysis
The results of proximate analysis, including moisture, ash, crude protein, and crude fat are shown in
Table 2
. The LD muscles of pigs fed sulfur had lower amounts of fat (
<0.05), but higher moisture and ash contents than those in the CON group (
<0.05). Crude protein content tended to be higher between the S and CON groups (
>0.05). A similar result regarding decreased fat and increased protein contents in pig meat was reported by
Zheng (2004)
. Additionally, supplementing chicks with a sulfur amino acid results a linear decrease in body fat according to
Boomgaardt and Baker (1973)
Table 2.
Proximate analysis consisting of moisture, ash, crude protein, crude fat contents of thelongissimus dorsi(LD) from pigs fed processed sulfur
PPT Slide
Lager Image
All values are mean±standard deviation of three replicates (n=5).
CON, commercially formulated feed; S, control diet + 0.1% processed sulfur.
Means within a row with different letters are significantly different at
- Expressible Drip
Expressible drip of LD muscle from pigs treated with processed sulfur was significantly lower compared to that of the CON (
<0.05) (
Table 3
), indicating that waterholding capacity of the S group was higher than that of the CON. Dietary sulfur also appears to play an important role in drip loss of MSM-fed pigs, which is lower than that of a control group (
Lee , 2009
Den HertogMeischke (1997)
reported that one of the main quality attributes of fresh meat is its water-holding capacity because it influences consumer acceptance and final product quality.
Table 3.
pH, expressible drip, and color (CIE) values oflongissimus dorsi(LD) from pigs fed processed sulfur
PPT Slide
Lager Image
All values are mean±standard deviation of three replicates (n=5).
CON, commercially formulated feed; S, control diet + 0.1% processed sulfur.
Means within a row with different letters are significantly different at
- pH and Color
The pH value for the S group was significantly lower than that of the CON group (
<0.05), and it influenced the meat color values (
Table 3
). The CIE
* value of the S treated group was higher than that of the CON (
<0.05), whereas the CIE a* and CIE b* values were significantly lower than those in the CON (
<0.05). These results indicate that processed sulfur influenced pH, and that pH plays affects meat color.
Jang (2006)
found similar results for pigs supplemented with MSM, as pH, redness, and yellowness decreased but lightness increased. The most important factor influencing meat color is the extent of the reaction between myoglobin, oxygen, and enzymes, particularly when pH changes (
Lawrie, 1985
- Lipid, Cholesterol, TG and AI
The lipid content and lipid class composition of LD are shown in
Table 4
. The S treatment group had significantly lower total lipid and TG contents than those in the CON (
<0.05). No significant difference in TC content was detected between the groups (
>0.05), but HDL-C level was higher in the S group than that in the CON (
<0.05). LDL-C was not different between the groups (
>0.05), but LDL-C content was lower in the S group than that in the CON. A similar trend was observed by
Skorve (1990)
, as treatment with 3-thiadicarboxylic acid and tetradecylthioacetic acid resulted in reductions in plasma and hepatic TG. Broiler chicks fed 30 g onion/kg body weight had a significantly higher HDL-C but lower TG concentrations than those in a CON group, which was due to onion containing the sulfur compounds
-methylcysteine sulfoxide and
-allylcysteine suiloxide (
Goodarzi , 2013
). High concentrations of cholesterol in the blood can cause abnormalities in the immune mechanism and in immune cells inside blood vessels, inducing atherosclerosis (
Shin , 2013
). The AI in the S group was significantly lower than that in the CON (
<0.05), suggesting that the meat from pigs fed processed sulfur prevents atherosclerosis. In addition,
Li (2011)
reported that sulfur dioxide (SO
) has an antioxidant effect, as found in rats with atherosclerosis that received SO
Table 4.
Total lipid content expressed as a percentage and lipid class composition (mg/dL) inlongissimus dorsi(LD)
PPT Slide
Lager Image
All values are mean±standard deviation of three replicates (n=5).
CON, commercially formulated feed; S, control diet + 0.1% processed sulfur.
Means within a row with different letters are significantly different at
- Fatty Acid Composition
The fatty acid composition of the LD meat from pigs fed processed sulfur is shown in
Table 5
. Myristic, heptadecanoic, and stearic acid contents were significantly lower (
<0.05) in the S group than those in the CON but total saturated fatty acids (SFA) remained unchanged (
>0.05). The quantities of monounsaturated fatty acids (MUFA) were higher in the S group than those in the CON (
<0.05), which was due to an increase in oleic acid (C18:1n-9).
Lee (2009)
reported that pigs fed MSM have higher C18:1 n-9 content than those in a control group. High C18:1 n-9 content in meat improves taste (
Lunt and Smith, 1991
), confirming that adding processed sulfur to the diet can change meat quality. No significant difference in total n-3FA was observed between the S and CON groups (
>0.05), but linolenic and linoleic acid contents were significantly higher in the S group than those in the CON (
<0.05). Moreover, consumption of the processed sulfur diet led to higher total n-6FA and polyunsaturated fatty acids (PUFA) (
<0.05), whereas no effect on the n-6/n-3 ratio was detected (
>0.05). Similar results were reported by
Pogge (2014)
in which SFA concentration was not different, but PUFA concentration increased in the
longissimus thoracis
as dietary S increased.
Table 5.
Fatty acid composition (g/100 g) of thelongissimus dorsi(LD) muscle from pigs fed processed sulfur
PPT Slide
Lager Image
CON, commercially formulated feed; S, control diet + 0.1% processed sulfur.
SFA, sum of saturated fatty acids MUFA, sum of monounsaturated fatty acids; PUFA, sum of polyunsaturated fatty acids; n3FA, sum of (n-3) fatty acids; n6FA, sum of (n-6) fatty acids.
Means within a row with different letters are significantly different at
In this study, meat from the LD in pigs fed processed sulfur showed excellent water-holding capacity, improved color, and different lipid profiles. The sulfur-fed pork showed lower expressible drip and higher crude fat, total lipids, and cholesterol. Additionally, the sulfur-fed pork exhibited a lower AI, as the MUFA and PUFA concentrations were higher in the meat. Consequently, feeding processed sulfur to pigs may help consumers lead a more nutrition-oriented and healthy life.
This study was conducted with support of the Technology Commercialization Support Program, IPET (Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry, and Fisheries) and support from the Ministry of Agriculture, Food, and Rural Affairs, Republic of Korea.
1995 Official methods of analysis of AOAC 17th Ed. Association of Official Analyticla Chemists Washington D. C.
Battin E. E. , Brumaghim J. L. 2009 Antioxidant activity of sulfur and selenium: a review of reactive oxygen species scavenging, glutathione peroxidase, and metal-binding antioxidant mechanisms Cell Biochem. Biophys. 55 1 - 23
DOI : 10.1007/s12013-009-9054-7
Benjakul S. , Visessanguan W. , Thongkaew C. , Tanaka M. 2003 Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage Food Res. Int. 36 787 - 795
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Citing 'Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork '
@article{ CSSPBQ_2015_v35n6_824} ,title={Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork} ,volume={6} , url={http://dx.doi.org/10.5851/kosfa.2015.35.6.824}, DOI={10.5851/kosfa.2015.35.6.824} , number= {6} , journal={Food Science of Animal Resources} , publisher={Korean Society for Food Science of Animal Resources} , author={Yang, FengQi and Kim, Ji-Han and Yeon, Su Jung and Hong, Go-Eun and Park, Woojoon and Lee, Chi-Ho} , year={2015} , month={Dec}
T2 - Food Science of Animal Resources
AU - Yang, FengQi
AU - Kim, Ji-Han
AU - Yeon, Su Jung
AU - Hong, Go-Eun
AU - Park, Woojoon
AU - Lee, Chi-Ho
TI - Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork
PB - Korean Society for Food Science of Animal Resources
DO - 10.5851/kosfa.2015.35.6.824
UR - http://dx.doi.org/10.5851/kosfa.2015.35.6.824
Yang, F. , Kim, J. H. , Yeon, S. J. , Hong, G. E. , Park, W. , & Lee, C. H. ( 2015). Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork. Food Science of Animal Resources, 35 (6) Korean Society for Food Science of Animal Resources. doi:10.5851/kosfa.2015.35.6.824
Yang, F et al. 2015, Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork, Food Science of Animal Resources, vol. 6, no. 6, Retrieved from http://dx.doi.org/10.5851/kosfa.2015.35.6.824
[1] F Yang , JH Kim , SJ Yeon , GE Hong , W Park , and CH Lee , "Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork", Food Science of Animal Resources, vol. 6, no. 6, Dec 2015.
Yang, FengQi Kim, Ji-Han Yeon, Su Jung et al. "Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork" Food Science of Animal Resources, 6. 6 2015:
Yang, F , Kim, JH , Yeon, SJ , Hong, GE , Park, W , Lee, CH Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork. Food Science of Animal Resources [Internet]. 2015. Dec ; 6 (6) Available from http://dx.doi.org/10.5851/kosfa.2015.35.6.824
Yang, FengQi , Kim, Ji-Han , Yeon, Su Jung , Hong, Go-Eun , Park, Woojoon , and Lee, Chi-Ho , "Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork." Food Science of Animal Resources 6 no.6 () Dec, 2015): http://dx.doi.org/10.5851/kosfa.2015.35.6.824


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Krystal Sprauer is a real estate agent with Oregon Realty Co. in Silverton, Oregon and has been in the real estate business for 6 years. Krystal has completed transactions in several areas including Silverton, Molalla, Woodburn, Mount Angel, Scotts Mills and St. Helens. Our database shows that Krystal has completed 44 transactions since 2009, representing the buyer in 68% of those transactions and the seller in 32% of them. Krystal has transacted in Silverton more than any other area helping to buy or sell 12 homes including a 4 bedroom, 3.0 bathroom single family home at 1768 Pine St on March 15, 2010 which sold for $225,000 and a 3 bedroom, 2.0 bathroom single family home at 98 Sweden Cir on November 20, 2009 which sold for $229,900.
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