Browse > Article
http://dx.doi.org/10.5851/kosfa.2007.27.2.179

Non-meat Ingredient, Nutritional Composition and Labeling of Domestic Processed Meat Products  

Cho, Soo-Hyun (National Institute of Animal Science, RDA)
Seong, Pil-Nam (National Institute of Animal Science, RDA)
Park, Beom-Young (National Institute of Animal Science, RDA)
Kim, Jin-Hyung (National Institute of Animal Science, RDA)
Park, Eun-Hea (National Institute of Animal Science, RDA)
Ha, Kyung-Hee (National Institute of Animal Science, RDA)
Lee, Jong-Moon (National Institute of Animal Science, RDA)
Kim, Dong-Hoon (National Institute of Animal Science, RDA)
Publication Information
Food Science of Animal Resources / v.27, no.2, 2007 , pp. 179-184 More about this Journal
Abstract
The objective of this study was to investigate the contents of meat and non-meat ingredients, calorie, fatty acid composition, and cholesterol contents of processed meat products of which informations are being provided for consumer and partly required for the current labeling system in Korea. A total of sixty-one domestic processed meat products produced from 6 domestic meat companies were collected at the large supermarkets in Suwon city; 1) 31 ham products(3 loin hams, 6 press hams, 20 mixed press hams and 2 fish hams), 26 sausage products(15 pork sausages, 7 mixed sausages and 4 fish sausages) and 4 ground processed meat products. Soy protein and com starch were widely used as non-meat ingredients for the most of processed meat products. The contents of meat, protein, fat, cholesterol contents, and calories were 75-98, 12-23, 1-16%, 7-50 mg/100g, and 1,620-3,127 cal/g for ham products and 60-96, 5-17, 3-27%, 5-73 mg/100g, and 1,271-3,546 cal/g for sausage products, respectively. The saturated(SFA), monounsaturated(MUFA) and polyunsaturated fatty acids(PUFA) contents of ham products were 31-40, 44-53 and 60-72%, and those of sausage products were 17-38, 34-61, and 13-37%, respectively. The ranges of meat contents and nutritional compositions were considerably broad even in the same type of the meat products. Therefore, the labeling system of the nutritional facts for ham as well as sausage products is necessary to categorize the quality level and thus to give the nutritional information to consumer for better choice of products in market.
Keywords
processed meat products; consumer; labeling; nutrition;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
Times Cited By Web Of Science : 1  (Related Records In Web of Science)
Times Cited By SCOPUS : 1
연도 인용수 순위
1 Chung, S. C. (2003a) Current status of quality guideline and regulation of food products from animal resource. Proceed. 32nd Symposium of Korean Society for Food Science and Animal Resource, Daegu, Korea, pp. 51-66
2 Folch, J., Lees, M., and Stanley, G. H. S. (1957) A simple method for the isolation and purification of lipids from animal tissues. J. Biol. Chem. 226, 497-500   PUBMED
3 안형우 (2004) 웰빙시대에 맞는 육가공 신제품 개발. 미트저널 6월호, pp. 50-54
4 National Veterinary Research & Quarantine Service (2002) Regulation of processing guideline and composition of livestock food products; Ministry of Agriculture Federation Policy Notification Vol. 2001-10, Jan. 4
5 National Veterinary Research & Quarantine Service (2005) Regulation of processing guideline and composition of livestock food products; Ministry of Agriculture Federation Policy Notification Vol. 2005-10, Sep. 23
6 정동홍 (2004) 육가공산업 현황과 대책. 미트저널 6월호, pp. 46-49
7 Nam, K. C, Du, M., Jo, C, and Ahn, D. U. (2001) Cholesterol oxidation products in irradiated raw meat with different packaging and storage time. Meat Sci. 58, 431-435   DOI   ScienceOn
8 Chung, S. H. (2003b) Strategy to improve the quality of processed meat products by the quality grading system. Proceed 32nd Symposium of Korean Society for Food Science and Animal Resource, Daegu, Korea, pp. 35-47
9 Cho, S. H., Park, B. Y., Chin, K. B., Yoo, Y. M., Chae, H. S., Ahn, C. N., Lee, J. M., and Yun, S. G. (2003) Consumer perception, purchase behavior and demand on processed meat products. Kor. J. Ani. Sci. Tech. 45, 273-282   DOI   ScienceOn
10 AOAC (1995) Official methods of analysis, 16th ed, Association Official Analytical Chemists, Washington, DC
11 Morrison, W. R. and Smith, L. M. (1964) Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron trifluoride-methanol. J. Lipid Res. 5, 600-608   PUBMED
12 최숙희 (2002) 식품표시제 강화추세와 정책과제. Issue Paper, 삼성경제연구소 보고서
13 홍진표 (2004) 위기의 육가공 산업 '고원가 극복'과 '소비자 신뢰회복'이 관건. 미트저널 6월호, pp. 55-57
14 Korea Meat Industries Association (2007) Statistic data Information. http://www.kmia.or.kr/infocenter/infocenter2.html# (accessed on March, 12, 2007)