• Food Science of Animal Resources
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• v.27 no.2
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• pp.163-170
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• 2007

The effects of olive oil on the quality characteristics of pressed ham were investigated. Five different treatments were carried out varying the amount of olive oil added to pressed ham. for the control, 10% back fat among the total ham components was added without any olive oil. For the first treatment, 5% olive oil within the lard component was added into the pressed ham. The 2nd, 3rd and 4th treatments included 10%, 15% and 20% olive oil, respectively. Manufactured pressed hams containing olive oil were vacuum packaged and then stored for 28 days at $4^{\circ}C$. The crude protein and crude fat were not significantly different between the control and olive oil treated hams. The moisture and crude ash contents of olive oil treated hams was significantly lower than that of the control(p<0.05). There was no significant difference in pH between the control and olive oil treated hams. The pH increased during the first 7 days of storage and then decreased somewhat for the remainder of the 28 day storage period for all treatments. The meat color $b^*$ value of olive oil treated hams was higher than that of the control, whereas the meat color $a^*$ value decreased with the inclusion of olive oil. Neither value changed during the period of storage. There was no significant difference in texture between the control and olive oil treated hams throughout the storage period. In summary, pressed ham manufactured with added olive oil showed no change in physico-chemical properties and texture characteristics. Thus, it may be assumed that high quality pressed ham can be manufactured with increased monounsaturated fatty acid content.

• Journal of agricultural medicine and community health
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• v.31 no.1
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• pp.21-34
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• 2006

Objectives: The purpose of this study was to investigate the knowledge, attitude and practice toward sanitary administration of the new restaurateurs, to carry out the sanitary management of business for improvement of sanitary level, and to provide basic data which were necessary for sanitary education of the restaurateurs. Methods: The self-recording survey on the attitude and the knowledge toward the sanitation, the sanitary administration, and its education was conducted against new 393 restaurateurs by the administrative division of Gwangju city in charge of the food industry which put in the regular sanitary education annually for the new restaurateurs. Results: In regard to food sanitation, some 87.9% to 94.4% got the right knowledge about the reason and precaution of food poisoning, storage methods of frozen or cold food, and the disposal of product after expiration of validity term. But it was about 56.0% to 63.0% who knew right about the cause and the major precaution of food poisoning, storage temperature in the refrigerator. 30.6% of the subject placed an emphasis on personal sanitation of the workers as the most important thing in the sanitary management. 83.6% replied that it was necessary to improve the sanitary level. Concerning the health examination, 78.3% replied it was needed. 76.4% pointed the need for education, but respondents with higher educational level less emphasized its needs. It was most frequently pointed out by 71.6% restaurateur's poor awareness about it. 36.7% indicated the environmental sanitation like facilities in the restaurants as the first thing to be improved. The rate of personal sanitation was 43.7%. Conclusions: To improve the poor sanitary conditions of the food service business, it was recommended to offer institutional backing and financial aid from administrative office, to encourage restaurateurs to take pride in their job, and to conduct the sanitary education effectively by the technical education institution.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.175-188
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• 2005

This study investigated the effects of silkworm droppings (SWD) added diet feeding on quality characteristics of pork loin meat Pigs were divided into 7 treatment groups (10 pigs/group) and subjected to one of seven treatment diets $(0,\;1\%,\;2\%\;and\; 3\%\;SWD\;for\;4 weeks,\;1\%\;2\%\;3\%$ SWD for 8 weeks, SWD diets; total fed diets) before slaughter. Pork loin were collected from the animals (110kg body weight) slaughtered at a commercial slaughterhouse. Pork loin meat were packaged aerobically and then stored at $4^{\circ}C$ for 2, 5, 8, or 12 days. Samples were analyzed for general composition, texture characteristics and physico-chemical properties. pH value was not significantly different between the control and SWD treatment groups. pH of control and SWD treatment groups were increased as the storage period passed General composition, cooking loss and texture was not significantly different between the control and SWD treatment groups. WHC of SWD treatment group was higher than that of control group. WHC of control and SWD treatment groups were significantly decreased as the storage period passed (p<0.05). Meat and fat color (CIE $L^{\ast}$, $a^{\ast}$, $b^{\ast}$) were no significant differences between the control and SWD treatment groups. $L^{\ast}$ and $b^{\ast}$ value of meat color were decreased as the storage period passed There was a not significantly difference in shear force value among control and SWD treatment groups. Shear force value was decreased significantly during storage in all treatment groups. In all results, dietary SWD-supplementation was not affected in general components, texture characteristics and physico-chemical properties. It is suggested that dietary SWD-supplementation could produce of high quality pork.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.8-15
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• 2007

Conjugated linoleic acid (CLA) was chemically synthesized using the alkaline isomerization method of com oil. CLA-TG was synthesized by reaction with sodium methoxide. Five different treatments were devised based on differences in the amount of CLA-TG added into the pressed han. for controls, 10% of pork back fat among the total component was only added without any CLA-TG. For the first treatment, 5% of CLA-TG among the lard component added into the press ham was replaced. For the 2nd, 3rd and 4th treatments, 10%, 15% and 20% of CLA-TG was respectively replaced. Pressed ham manufactured using CLA-TG was vacuum packaged and then stored for 1, 7, 14, 21 and 28 days at $4^{\circ}C$. Samples were analyzed for chemical composition, physico-chemical properties (pH, color), and texture characteristics. Typical chemical composition characteristics (moisture, crude protein, crude fat) were not significantly different between controls and CLA-TG treatment groups. Crude fat content of CLA-TG treatment groups was significantly lower than that of controls (p<0.05). pH values of controls was higher than that of CLA-TG treatment groups. The pH of control and CLA-TG treatment groups increased significantly as the storage period increased (p<0.05). Meat color (CIE $L^*,\;b^*$) of CLA-TG treatment groups was higher than that of controls. $a^*$ values were decreased by replacement of CLA-TG, but appeared to be unaffected by storage length. There was no significant difference in texture between controls and CLA-TG treatment groups. Based on these findings, we conclude that the physico-chemical properties and texture characteristics of manufactured pressed ham were not affected by CLA-TG addition. Also, our results indicate that high-quality pressed ham can be manufactured with CLA accumulation.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.229-237
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• 2009

This study was conducted to compare the quality of the pork from finishing pigs that were fed diets containing different levels of methyl sulfonyl methane (MSM). A total of 135 crossbred pigs $(Landrace{\times}Yorkshire{\times}Duroc)$ were fed either with a control commercial diet or the control diet supplemented with 300- and 500-ppm MSM for 158d. The pigs were slaughtered at approximately 110kg live weight and were transported to the local slaughterhouse for electrical stunning followed by exsanguination. After the slaughter, the pork muscles were dissected from each carcass, placed in wrap package bags, and stored for 8d at $4^{\circ}C$. The TEARS values of the pigs that were fed MSM diets were significantly lower (p<0.05) compared with those of the pigs that were fed with non-supplemented diets. The Na, Mg, and Ca contents of the dietary MSM were significantly lower (p<0.05) than those of the non-supplemented diets, but the Fe, Cu, and Zn contents of the dietary MSM were significantly higher (p<0.05) than those of the non-supplemented diets, and the increased level of MSM supplementation resulted in higher sulfur contents. There was no difference among the diets in terms of amino acid content. The dietary supplementation with MSM, however, led to increased saturated fatty acid and decreased unsaturated fatty acid (%) in the pork muscles (p<0.05). The sensory panelists recorded greater marbling and overall acceptability scores in the samples with 500-ppm-MSM dietary supplementation (p<0.05). These data suggest that supplementing pig diets with MSM can improve the quality of the pork and can enhance the eating quality because the sensory panels found that the pork from pigs that were fed an MSM-supplemented diet had better sensory characteristics.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.178-187
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• 2009

This study was carried out to investigate the effects of grape seed oil on quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of grape seed oil added to the pressed ham. As a control, 10% back fat was added without any grape seed oil. For the first treatment, 10% grape seed oil replaced a portion of the lard component added to the pressed ham. For the 2nd, 3rd and 4th treatments, 20%, 30% and 40% of grape seed oil were substituted for lard, respectively. Pressed ham manufactured with grape seed oil was vacuum packaged and stored for 1, 7, 14,21 and 28 d at $4^{\circ}C$. Samples were analyzed for chemical composition, physico-chemical properties (pH, color) and texture characteristics. Typical chemical composition characteristics (crude protein, crude fat, crude ash) were not significantly different between control and grape seed oil treatment groups. Moisture content of grape seed oil treatment groups (GSO 30% and 40%) was significantly lower than that of controls (p<0.05). There was a not clear difference in pH between control and grape seed oil treatment groups. In the 21 d of storage, pH values of all treatments were significantly higher than those of other storage days. Meat color $(CIEL^*\;and\;b^*)$ of grape seed oil treatment group (GSO 40%) was significantly higher than that of control. Whereas meat color a value of GSO 40% treatment was significantly lower than that of control. It was not clearly changed as storage time increased. There was no significant difference in texture between control and grape seed oil treatment groups, and appeared to be unaffected by storage length. Based on these findings, we conclude that the chemical composition and texture characteristics of manufactured pressed ham were not affected by grape seed oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased polyunsaturated fatty acid content.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.171-180
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• 2008

This study was conducted to investigate the meat quality characteristics of pork loin in 3 crossbred groups (30 pigs/group). The crossbreeds were LY female${\times}$D male, Y female${\times}$B male and L female${\times}$B male (L: Landrace, Y: Yorkshire, B: Berkshire, D: Duroc). Pork loins were collected from animals ($110{\times}120kg$ body weight) slaughtered in a commercial slaughter house and stored at $-3^{\circ}C$. Samples were analyzed for general composition, physico-chemical properties, meat and fat color, texture characteristics, sensory evaluation and fatty acid composition at 24 hrs postmortem, and TBARS (Thiobarbituric Acid Reactive Substances) values were determined at various storage times. The LYD pigs showed a higher back fat thickness than the YB and LB pigs. There were no significant differences in intramuscular fat, intermuscular fat, subcutaneous fat and springiness among the 3 crossbreeds. In addition, there were no significant differences in general composition, pH, drip loss, cooking loss and cooked sensory evaluation among the 3 crossbreeds (p>0.05). The shear force value of LB pork was significantly lower than other crossbreeds (p<0.05). Total heme pigment was significantly higher in YB pork compared to LYD and LB pork (p<0.05). The TBARS value of YB pork was significantly lower than that of LYD pork, except after the I day of storage (p>0.05). TBARS values increased significantly during storage for all three crossbreeds. The lightness (CIE L) of YB pork was significantly lower, while the redness (CIE a) was significantly higher in YB pork relative to the other crossbreeds. With regard to textural properties, the hardness and adhesiveness values were significantly lower in YB pork compared to LB pork. In fresh meat, the color of YB pork was significantly higher than the other breeds (p<0.05). The content of myristic acid (C14:0) was significantly lower, while the content of arachidonic acid (C20:4) was significantly higher in LB pork (p<0.05). These results show that the YB breed has the highest quality meat of the three crossbreeds.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.130-137
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• 2008

This study was carried out to investigate the effects of olive oil on the quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of olive oil added to the pressed ham. As a control, 10% back fat was added without any olive oil. For the first treatment, 5% olive oil replaced a portion of the lard component added to the press ham. For the 2nd, 3rd and 4th treatments, 10%, 15% and 20% of olive oil were substituted for lard, respectively. Pressed ham manufactured with olive oil was vacuum packaged and stored for 1, 7, 14, 21 and 28 days at $4^{\circ}C$. Samples were analyzed for shear force value, sensory properties, TBARS values and fatty acid composition. Shear force values increased significantly during storage for all treatments. No remarkable differences were found in sensory properties (color, flavor, texture, and acceptability) between the control and olive oil treated hams, and there was no clear change with increased storage time. There was no significant difference in TBARS values between the control and olive oil treated hams. The TBARS values increased significantly during storage for all treatments. With regard to changes in fatty acid composition, the contents of C14:0-C20:4 were decreased significantly by the addition of olive oil. The saturated fatty acid and polyunsaturated fatty acid contents of the control were significantly higher than the olive oil treated hams. Higher levels of added olive oil resulted in significantly higher monounsaturated fatty acid contents. Based on these findings, we conclude that the sensory properties and lipid oxidation (TBARS) of manufactured pressed hams are not affected by olive oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased monounsaturated fatty acid content.

• Journal of Animal Science and Technology
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• v.46 no.6
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• pp.1013-1022
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• 2004

This study investigated the effects of silkworm droppings(SWD) added diet feeding on chemical composition of pork loin meat. Pigs were divided into 7 treatment groups(10 pigs/group) and subjected to one of seven treatment diets(O, 1 0/0, 2 0/0, 3% SWD for 4 weeks, 1 0/0, 2 0/0, 3% SWD for 8 weeks, SWD diets; total fed diets) before slaughter. Pork loin were collected from the animals(1l0 kg body weight) slaughtered at a commercial slaughter house. Pork loin meat were aerobic packaged and then stored at$4^{\circ}C$ for 2, 5, 8, or 12 days. Samples were analyzed for TBARS, sensory evaluation, myoglobin content, fatty acid composition, amino acid and mineral content. TBARS value was not significantly different between the control and SWD treatment groups. Myoglobin content of SWD fed group pork was significantly increased than that of control group(P<0.05). Marbling score and acceptability were increased in SWD fed pork compared to those in control pork. Na, Mg, Ca, Mn and Fe content of SWD fed group pork was significantly decreased than those of control group(P<0.05). P content was significantly increased than that of control group(P< 0.05). In the change of amino acid composition, the contents of aspartic acid, serine and tyrosine were decreased by dietary SWD-supplementation, whereas the SWD-supplementation resulted in the higher glutamic acid, alanine and isoleucine. As dietary SWD was increased in feed, the content of oleic acid was significantly increased, but stearic acid was significantly decreased(P<0.05).

• Journal of Animal Science and Technology
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• v.45 no.5
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• pp.825-834
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• 2003

Chicken thigh from a retail market were used as experimental samples. Some chicken samples of raw state were packaged with PVDC at an aerobic and vacuum condition. The other samples were cooked until core temperature arrived at 70$^{\circ}C$ and then packaged immediately in the same way of raw samples. After samples were irradiated by electron beam at 6 kGy, they were stored in a refrigerator. Identification and quantity of cholesterol oxides were made at 0 and 7 days of storage, respectively. During the early stage of storage, 7$\beta$-hydroxycholesterol, $\alpha$,$\beta$-epoxide, cholestanetriol and 7-ketocholesterol were produced from the raw meat samples, and the production of these chemicals were significantly higher(P〈0.05) from the samples with aerobic packaging than those with vacuum packaging. With storage time, 7$\alpha$-hydroxycholesterol, 6-ketocholesterol and some other chemicals, which were not found during the early stage of storage, were found. Also, the formation of these chemicals were significantly increased(P〈0.05) with storage time. Cholesterol and lipid oxidation products of cooked meat after irradiation and irradiated meat after cooking were significantly increased(P〈0.05) with storage time for all treatments, and vacuum packaging results in showed significantly lower value(P〈0.05) than aerobic packaging. Summarizing the aforementioned results, it was found that the formation of cholesterol and lipid oxides and lipid oxidation was more easily affected by packaging condition than irradiation.