Browse > Article
http://dx.doi.org/10.5851/kosfa.2010.30.5.703

Management Practices on Functional Meats and Meat Products in European Countries and the Oceania Area  

Choi, Ji-Hun (Research Institute for Meat Science & Culture, Konkuk University)
Choi, Yun-Sang (Research Institute for Meat Science & Culture, Konkuk University)
Kim, Hack-Youn (Department of Food science and Biotechnology of Animal Resources, Konkuk University)
Kim, Hyun-Wook (Department of Food science and Biotechnology of Animal Resources, Konkuk University)
Kim, Jin-Man (Department of Food science and Biotechnology of Animal Resources, Konkuk University)
Kim, Cheon-Jei (Department of Food science and Biotechnology of Animal Resources, Konkuk University)
Publication Information
Food Science of Animal Resources / v.30, no.5, 2010 , pp. 703-716 More about this Journal
Abstract
It has recently been considered urgent to establish an accurate definition and scope of functional foods in the livestock industry in Korea. The tertiary function of food is gradually emphasized with various changes in conditions such as international competitive power enhancement of the whole world, including Korea. Therefore, the purpose of this study was carried out to gather basic information toward the establishment of standardization, management plans, and a system adapted to the Korean state through researching management systems of functional meat and meat products in the European Union (EU) and the Oceania Area (OA). A brief summary of this study is as follows. In the EU and OA, special management systems and laws about functional livestock and products were once nonexistent; only 'nutrition claims' and 'health claims' operated in the nutritional consolidation side of foods. Also, it was once thought that functional index materials and permissions established in the application of functional products sufficed, because management standards for enriched food were not established. Therefore, standardization of functional live stock products needs to be considered based on the case of developed countries in the EU and OA. It also seems that the above functional indicative substances can be applied, based on normal standards of indicative substances of functional products and the normal standards of indicators of functional substances added to livestock products presented in this study.
Keywords
functional meats; meat products; functional foods; health claims; biologically active compound;
Citations & Related Records
Times Cited By KSCI : 12  (Citation Analysis)
Times Cited By Web Of Science : 0  (Related Records In Web of Science)
Times Cited By SCOPUS : 0
연도 인용수 순위
1 Yoon, S. S., Song, T. S., Jeon, S. R., Park, D. J., Park, J. M., Woon, J. H., Lim, K. J., and Kim, J. M. (2008) Current status and regulation issues of the functional dairy products in European countries and the United States of America. Korean J. Dairy Sci. Technol. 26, 9-22.   과학기술학회마을
2 Kang, S. M., Lee, I. S., Song, Y. H., and Lee, S. K. (2008) Meat quality comparison of beef from Hanwoo supplemented with dietary Rhus verniciflua stokes meal, silicate, and chromium-methionine during refrigerated storage. Korean J. Food Sci. Ani. Resour. 28, 138-145.   과학기술학회마을   DOI   ScienceOn
3 Kim, S. M., Cho, Y. S., Sung, S. K., Lee, I. G., Lee, S. H., and Kim, D. G. (2002) Antioxidative and nitrite scavenging activity of pine needle and green tea extracts. Korean J. Food Sci. Ani. Resour. 22, 13-19.   과학기술학회마을
4 EC (2006b) Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on the addition of vitamins and minerals and of certain other substances to foods. Official J. European Union L404, 26-38.
5 Jang, A., Chae, H. S., Yoo, Y. M., Ham, J. S., Jeong, S. G., Lee, S. G., Ahn, C. N., Kim, D. H., Lee, S. K., and Lee, E. S. (2009) A study on the health benefits labeling for livestock products. Korean J. Food Sci. Ani. Resour. 29, 599-611.   과학기술학회마을   DOI   ScienceOn
6 Bech-Larsen, T. and Scholderer, J. (2007) Functional foods in Europe: consumer research, market experiences and regulatory aspects. Trends Food Sci. Technol. 18, 231-234.   DOI   ScienceOn
7 Nuernberg, K, Kuechenmeister, U., Kuhn, G., Nuernberg, G., Winnefeld, K., Ender, K., Cogan, U., and Mokady, S. (2002) Influence of dietary vitamin E and selenium on muscle fatty acid composition in pigs. Food Res. Int. 35, 505-510.   DOI   ScienceOn
8 Lee, S. Y. (2007) Trends and prospect in market of health functional food. Food Science and Industry 40, 16-20.   과학기술학회마을
9 곽노성, 김어지나, 김영래 (2007) 건강기능식품 개념, 기능성 범위 및 표시.광고 합리화에 대한 연구. 식품의약품안전청, 연구보고서.
10 Perchonok, M. and Bourland, C. (2002) NASA food systems: Past, present, and future. Nutrition 18, 913-920.   DOI   ScienceOn
11 Burdock, G. A., Garabin, I. G., and Griffiths, J. C. (2006) The importance of GRAS to the functional food and nutraceutical industries. Toxicology 221, 17-27.   DOI   ScienceOn
12 Lee, G. O. (2004) A study on the purchase behavior of consumers for health-claiming milk products. Master thesis, Andong National Univ., Andong, Korea.
13 Menrad, K. (2003) Market and marketing of functional food in Europe. J. Food Process Eng. 56, 181-188.   DOI   ScienceOn
14 Park, B. S. (2008) Effects of feeding evening primrose oil and hemp seed oil on the deposition of gamma fatty acid in eggs. J. Korean Oil Chemists' Soc. 25, 196-204.   과학기술학회마을
15 Kim, W. S. (2006a) Current status on the certification system of processed organic foods in Korea and foreign countries. Food Sci. Industry 39, 20-34.
16 Kim, Y. J. (2006b) Effect of feeding fish oil and mugwort pelleted addition on meat quality of pork. Korean J. Food Sci. Ani. Resour. 26, 78-84.   과학기술학회마을
17 Kwon, K. S. and Kim, K. J. (2005) Overview on toxicological documents for safety evaluation of general foods and health functional foods. Food Sci. Industry 38, 65-68.
18 Kim, D. M. and Kwak, H. S. (2004) Nano-food materials and approachable development of nano-functional dairy products. J. Korean Dairy Technol. Sci. 22, 1-12.   과학기술학회마을
19 Kim, M. W., Ahn, M. S., and Lim, Y. H. (2005) Quality characteristics of chicken patties with added mulberry leaves powder. Korean J. Food Cookery Sci. 21, 459-465.   과학기술학회마을
20 Kim, J. and Kwon, O. (2007) Health functional foods. What do you think about them? Food Sci. Ind. 40, 3-10.   과학기술학회마을
21 Kim, S. H. (2009) Overview of the food industry in Korea. Food Sci. Industry 41, 12-24.   과학기술학회마을
22 Jimenez-Colmenero, F., Carballo, J., and Cofrades, S. (2001) Healthier meat and meat products: their role as functional foods. Meat Sci. 59, 5-13.   DOI   ScienceOn
23 Gulati, O. P. and Ottway, P. B. (2008) Botanical nutraceuticals (food supplements, fortified and functional foods) in the European Union with main focus on nutrition and health claims regulation. In: Nutraceutical and functional food regulations in the United States and around the world. Bagchi, D. (ed), Academic Press, NY, pp. 199-219.
24 Jeon, H. Y. (2009) New growth engines: Strategy for high value-added food industry. Food Sci. Ind. 41, 3-11.   과학기술학회마을
25 Jimenez-Colmenero, F. (2007) Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats. Trends Food Sci. Technol. 18, 567-578.   DOI   ScienceOn
26 Grethe, H. (2007) High animal welfare standards in the EU and international trade-How to prevent potential low animal welfare havens? Food Policy 32, 315-333.   DOI   ScienceOn
27 Georgantelis, D., Blekas, G., Katikou, P., Ambrosiadis, I., and Fletouris, D. J. (2007) Effect of rosemary extract, chitosan and $\alpha$-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers. Meat Sci. 75, 256-264.   DOI   ScienceOn
28 Ghosh, D., Ferguson, L. R., and Skinner, M. A. (2008) Complementary and alternative medicines in Australia and New Zealand: New regulations. In: Nutraceutical and functional food regulations in the United States and around the world. Bagchi, D. (ed) Academic Press, NY, pp. 239-248.
29 Goldberg, I. (1994) Introduction. In: Functional foods, designer foods, pharmafoods, nutraceuticals. Goldberg, I. (ed), Chapman and Hall, London, pp. 3-16.
30 EC (2006a) Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on Nutrition and Health Claims Made on Foods. Official J. European Union L204, 9-25.
31 EUROPA (2008) Food and feed safety. Available: http://ec.europa.eu/food/food/index_en.htm. Accessed Sep. 29, 2010.
32 FSANZ (2009) Food Standards Australia New Zealand. Available: http://www.foodstandards.gov.au/. Accessed Sep. 29, 2010.
33 Yang, S. J. and Ahn, B. H. (2001) Effects of vitamin A and E concentration in the blood on carcass characteristics of Hanwoo steers. J. Anim. Sci. Technol. (Kor.) 43, 895-904.
34 Bloukas, J. G., Paneras, E. D., and Fournitzis, G. C. (1997) Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausage. Meat Sci. 45, 133-144.   DOI   ScienceOn
35 Chin, K. B., Kim, W. Y., and Kim, K. H. (2005) Physicochemical and textural properties, and antimicrobial effects of low-fat comminuted sausages manufactured with grapefruit seed extract. Korean, J. Food Sci. Ani. Resour. 25, 141-148.   과학기술학회마을
36 Deng, K., Wong, C. W., and Nolan, J. V. (2007) Carry-over effects of early-life supplementary methionine on lymphoid organs and immune responses in egg-laying strain chickens. Ani. Feed Sci. Technol. 134, 66-76.   DOI   ScienceOn
37 Arihara, K. (2006) Strategies for designing novel functional meat products. Meat Sci. 74, 219-229.   DOI   ScienceOn
38 Batte, M. T., Hooker, N. H., Haab, T. C., and Beaverson, J. (2007) Putting their money where their mouths are: Consumer willingness to pay for multi-ingredient, processed organic food products. Food Policy 32, 145-159.   DOI   ScienceOn
39 Weiss, J., Takhistove, P., and McClements, D. J. (2006) Functional materials in food nanotechnology. J. Food Sci. 71, R107-R116.   DOI   ScienceOn
40 Whitney, E. and Rolfes, S. R. (2005) Understanding Nutrition. 10th ed, Tomson Wadsworth, CA, USA. pp. 320-464.
41 Yoon, W. H., Hwang, J. Y., and Kim, C. H. (2004) Isolation and purification of antitumor substance from the sulfur fed duck. Korean J. Food Sci. Ani. Resour. 24, 293-297.   과학기술학회마을
42 정기혜, 김정근 (1999) 건강보조식품의 유통 및 가격체계 개선. 한국보건사회연구원.
43 이성기 (2008) 기능성 축산물의 연구 동향. 기능성 축산물 연구회 창립 심포지엄-기능성 축산물 및 축산식품의 제도설정, 기능성축산물연구회, 수원, 한국, pp. 49-64.
44 이성기, 송영한 (2008) 동물복지를 고려한 기능성 건강 한우육의 개발. 농촌진흥청 연구보고서.
45 오정완 (2006) The study of safety and functionality evaluation system of health functional food. Master thesis, Chungang Univ., Seoul, Korea.
46 Shin, J. H., Park, J. M., Bak, D. J., Jeon, W. M., Song, J. C., Kim, S. K., An, B. K., Kang, C. W., Jung, W. S., Kim, J. M. (2008) Effects of germinated and fermented unmarketable soybean on laying performance and egg quality in laying hens. Korean J. Food Sci. Ani. Resour. 28, 667-674.   과학기술학회마을   DOI   ScienceOn
47 Shortt, C. and O'Brien, J. (2004) Handbook of functional dairy products. CRC Press, NY.
48 Song, B. S., Park, J. K., Park, J. N., Han, I. J., Kim, J. H., Choi, J. I., Byun, M. W., and Lee, J. W. (2009) Korean space food development: Ready-to-eat Kimchi, a traditional Korean fermented vegetable, sterilized with high-dose gamma irradiation. Adv. Space Res. 44, 162-169.   DOI   ScienceOn
49 Park, K. H. (2007) Amendment scheme of labeling regulation for functionality of dairy products. Korean J. Dairy Sci. Technol. 25, 47-54.   과학기술학회마을
50 Talyor, J. B., Marchello, M. J., Finley, J. W., Neville, T. L., Combs, G. F., and Caton, J. S. (2008) Nutritive value and display-life attributes of selenium-enriched beef-muscle foods. J. Food Comp. Anal. 21, 183-186.   DOI   ScienceOn
51 Pappa, I. C., Bloukas, J. G., and Arvanitoyannis, I. S. (2000) Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oil. Meat Sci. 56, 81-88.   DOI   ScienceOn
52 Lee, M. A., Han, D. J., Jeong, J. Y., Choi, J. H., Choi, Y. S., Kim, H. Y., Paik, H. D., and Kim, C. J. (2008) Effect of Kimchi powder level and drying methods on quality characteristics of breakfast sausage. Meat Sci. 80, 708-714.   DOI   ScienceOn
53 Ruckman, S. A. (2008) Regulations for nutraceuticals and functional foods in Europe and the United Kingdom. In: Nutraceutical and functional food regulations in the United States and around the world. Bagchi, D. (ed), Academic Press, NY, pp. 221-238.
54 Saricoban, C., Ozalp, B., Yilmaz, M. T., Ozen, G., Karakaya, M., Akbulut, M. (2008) Characteristics of meat emulsion systems as influenced by different levels of lemon albedo. Meat Sci. 80, 599-606.   DOI   ScienceOn