• Journal of Food Hygiene and Safety
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• v.38 no.6
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• pp.528-536
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• 2023

In Korea, from January 2023, the Act on Labeling and Advertising of Food was revised to reflect the use-by-date rather than the sell-by-date. Hence, the purpose of this study was to establish a system for calculating the safety factor and determining the recommended use-by-date for each food type, thereby providing a scientific basis for the recommended use-by-date labels. A safety factor calculation technique based on scientific principles was designed through literature review and simulation, and opinions were collected by conducting surveys and discussions including industry and academia, among others. The main considerations in this study were pH, Aw, sterilization, preservatives, packaging for storage improvement, storage temperature, and other external factors. A safety factor of 0.97 was exceptionally applied for frozen products and 1.0 for sterilized products. In addition, a between-sample error value of 0.08 was applied to factors related to product and experimental design. This study suggests that clearly providing a safe use-by-date will help reduce food waste and contribute to carbon neutrality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.944-950
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• 1996

The purpose of our study is to investigate the changes of physico-chemical properties according to packaging methods(vacuum packaged with polyamide/polyethylene, air packaged with polyvynyl-chloride) and illumination on the properties of Hanwoo beef. pH value in vacuum packaged beef tended to be decreased, but pH value in air packaged beef tended to be increased during storage for 21 days, irrespective of illumination. Contents of volatile basic nitrogen(VBN) and thiobarbituric acid(TBA) values were increased, regardless of packaging methods. However, vacuum packaged beef showed lower VBN, TBA values than those of air packaged beef. Red color(CIE a value) was also decreased. Regardless of packaging method, saturated fatty acids(SFAs) were increased, but unsaturated fatty acids(UFAs) were relatively decreased. And in the ratio of the UFA/SFA, vacuum packaged beef had lower UFA/SFA ratio than that of air packaged beef. In this study, the effect of illumination did not change on physico-chemical properties in Hanwoo beef. In conclusion, the results indicate that the vacuum packaging treatment was more important to prolong the shelf-life of Hanwoo beef than air packaging method.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.363-372
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• 2000

Gamma irradiation$(1{\sim}5\;kGy)$ was applied to Korean beef to improve the hygienics and quality preservation. The effective dose of irradiation was 3 kGy for the sterilization of the initially contaminated microorganisms. After 8 weeks of storage at $5^{\circ}C$, no growth of the microorganisms were observed in the samples irradiated above 5 kGy. The pH was slightly increased as storage period increased. However, no significant change in pH was observed by gamma irradiation. The acid value of beef during storage at $5^{\circ}C$ was increased rapidly with the elapse of the storage period in both nonirradiated and irradiated samples, but that of the 3 kGy irradiated samples increased more slowly than the nonirradiated. VBN value increased more rapidly in nonirradiated sample than the irradiated during storage. Especially VBN value of the nonirradiated sample was four fold higher than that of the 3 kGy irradiated sample after 8 weeks of storage at $5^{\circ}C$. No significant differences in the components of fatty acid were observed by gamma irradiation. The amount of released free amino acid was increased during storage and was not significantly affected by gamma irradiation.

• Microbiology and Biotechnology Letters
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• v.10 no.1
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• pp.9-14
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• 1982

Three common species of lactic acid bacteria, Lactobacillus casei, Lactobacillus bulgaricus, and Streptococus lartis were tried to store in frozen state for various periods up to four months and their stabilities during the storage were evaluated. A needle of culture suspension was transferred to 10 $m\ell$ of 10% reconstituted skim milk and frozen immediately. After storage under said conditions the storage tubes were thawed and incubated under optimum growth temperatures for 48 hours after which plate counts and acidity determinations were made. The same incubation and analyses were repeated with organisms transferred from the previous culture tubes. No significant deterioration in both survival and acid producing activity were observed during the four month storage except that some decrease in acid forming by L. bulgaricus appeared after 60 days of storage. Among the three species tested L. casei was found to be most stable and the fast was reconfirmed with scale-upped fermentation experiments using the same organism.

• Journal of Chest Surgery
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• v.34 no.4
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• pp.305-310
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• 2001

배경: 판막대치술에 냉동보존판막의 이용은 감염에 대한 저항성과 탁월한 혈류역학으로 증가하고 있다. 판막육아세포의 생존율은 이식된 냉동보존 판막의 내구성에 영향을 미친다고 알려져 있고, 세포의 생존율은 warm ischemic time에 영향을 받는 것으로 알려져 있다. 냉동 보존하여 이식할수 있는 공여 판막의 warm ischemic time 의 적정치를 구하기 위하여, warm ischemic time에 다른 세포의 생존율을 관찰하였다. 대상 및 방법: 1.조직의 획득: 실제 판막을 냉동 보존하는 상황과 유사하게 하기 위하여 도살된 돼지의 심장과 폐를 밀봉한 상태로 4~8$^{\circ}C$로 냉장 보관하여 (warm ischemic time) 일정시간이 경과한 후, 심장과 폐에서 심장을 적출하여 4$^{\circ}C$하트만 용액에 24시간 보관하였다.(cold ischemic time). Warm ischemic time에 따라 2시간, 12시간, 24시간 36시간으로 4군으로 나누었으며, 각 군마다8개의 돼지 심자을 이용하였다. 2. 조직의 멸균: RRMI 1640에 항생제를 섞은 용액에 멸균하고, 3 냉동과 냉동보존; American tissue bank에서 제시한 냉동곡선에 따라 냉동하여, 액체질소 탱그에서 7일간 보존 후 해동하였다. 4. 생존율의 측정; 판막의 생존율 검사는 Triphan blue test로 하였고, 각각 warm ischemic period후 , cold ischemic period 후, 해동 후에 시행하였다. 5. 분석방법; 분석은 SAS program의 pearson correlation으로 하였다. 결과: 1. 멸균, 냉동과 냉동 보존하는 과정의 적합성을 규명하기 위하여 이 과정의 전과 후인 Cold ischemic period 후와 해동 후의 대동맥판막의 생존율의 차이를 비교한 결과, 차이가 없었다.(p =0.619). 2, warm ischemic time 과 warm ischemic period 후 , Cole ischemic period 후와 해동후의 대동맥판막의 생존율과의 correlation 은 각각 R= -0.857, -.0.673과 -0.549로 강하거나 , 혹은 뚜렷한 음성적 관계가 있었다. 삼천판막의 생존율과 대동맥판막의 생존율과 뚜렷한 상관관계가 있었다. 결론; 1. Warm ischemic time 이 길어지면 판막유아세포의 생존율이 감소하고, 12시간 이상되면 해동후의 판막육 아페포의 생존율이 50% 이하로 떨어졌다. 2. 본 연구에서 시행한 판막의 냉동보존방법은 세포의 생존율을 유지하는데 양호한 것으로 나타났으며 삼천판막으로 대동맥판막의 생존율을 예측해 볼 수 있다. 3. 그러나, 이식후 장기간 적절한 내구성을 갖기 위한 이식될 판막의 생존율은, 육아세포에 관한 여구가 좀 더 되어야 규명될 것이다.

• Journal of Chest Surgery
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• v.30 no.6
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• pp.553-558
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• 1997

Arterial allografts have known advantages over prosthetic vascular conduit for treatment of heart valvular disease, congenital heart disease and aortic disease. Cell viability may play a role in determining the longterm outcome of allografts. Endothelial cell is one important part in determining the allograft viability. To evaluate the viability of endothelial cells using current allograft preservation technique, porcine heart valve leaflets and arterial wall were subjected to collagenase digestion. Single endothelial cell suspension was labeled with GSA-PITC(Griffonia simplicifolia agglutininfluorescein isothiocyan te), a vascular, endothelial cell specific marker. The cell suspension was washed and incubated with Pl(Propidium iodide), which does not bind with viable cells, Endothelial cell viability was evaluated by calculating the percentage of GSA-FITC(+) and Pl(-) group using flowcytometric analysis. Allografts were treated with $4^{\circ}C$ antibiotic solo!ion for 24 hours for sterilization. After this, half of allografts were stored in $4^{\circ}C$ RPMI 1640 with HEPES buffer culture medium with 10% fetal bovine serum for 1 to 14 days(Group I). Another half of allografts were cryopreserved with a currently used technique (Group II). During the procurement and sterilization of arterial allografts, 22.8% and 24.4% of endothelial cell viability declined, respectively. In Group I, 11.9% of endothelial cell viability declined further steadily during 14 days of storage. In Group II, 13.7% of endothelial cell viability declined. These results show that largest loss of endothelial cell viability occurs during the nitial process. After 14 days of arterial allograft storage under $4^{\circ}C$ nutrient medium or cryopreservation, about 40% of endothelial cell viability is maintained. There were no differences between the endothelial cell viability from aortic valve leaflet, pulmonic valve leaflets, aortic wall and pulmonic wall.

• Korean Journal of Poultry Science
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• v.48 no.4
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• pp.185-191
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• 2021

Chicken spermatozoa have the ability to survive in low-temperature environments; however, the effects of low temperature on sperm motility and acrosome damage have not been studied in detail. The present study investigated semen longevity following dilution of rooster semen with Beltsville Poultry Semen Extender (BPSE) and Lake extender in preservation vessels (1.5 mL e-tube and 0.5 mL straw). Spermatozoa motility in the closed-type vessel (0.5 mL straw) was higher than that in the 1.5 mL e-tube on day 3 of preservation (68.6±3.1% vs. 22.1±5.7%). The motility of rooster semen diluted with BPSE in 0.5 mL straw was also higher than that of the Lake extender on day 3 of preservation (57.7±5.6% vs. 37.7±5.4%). Furthermore, acrosome intactness was higher in 0.5 mL straw than in the 1.5 mL e-tube, and the rate of acrosome cap damage increased with preservation days. The present study demonstrates that a closed 0.5-mL straw vessel could be used for low-temperature semen preservation, with an increased motility rate and acrosome integrity in fresh rooster semen.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.379-387
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• 1991

The effects of organic acids (acetic, citric and lactic acids) treatment on microbial spoilage of chilled beef were studied during aerobic storage at $4^{\circ}C$ for 11 days. The organic acids had definite effects on the delay of the development of off-odor and slime of chilled beef. When chilled beef slices were treated with 1, 2, 3 and 4% of organic acids, off-odor was developed 1, 2, 3 and 5 days later than control, respectively, regardless of the kinds of organic acid. The slime was produced two days after the day of off-odor development in $1{\sim}3%$ organic acid-treated chilled beef, but no slime was produced on chilled beef treated with 4% organic acid. The off-odor was detected organoleptically when pH and number of microorganisms of chilled beef were, $5.6{\sim}5.8\;and\;0.8{\times}10^7{\sim}1.8{\times}10^7\;cell/cm^2$, respectively, and slime was observed when pH and number of microorganisms of chilled beef were $5.9{\sim}6.2\;and\;2.0{\times}10^7{\sim}6.0{\times}10^7\;cell/cm^2$, respectively, in control and treated groups.

• Food Science and Preservation
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• v.6 no.2
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• pp.245-254
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• 1999

Traditionally, lactic acid bacteria(LAB) is microorganism that has been used for food fermentation. Bacteriocinogenic culture and by-products of lactic acid bacteria have the antimicrobial effect. The antimicrobial effect of lactic acid bacteria enable to extend the shelf life of many foods through fermentation processes. Therefore, a lot of investigation of antimicrobial compounds from LAB have been studied on the effect of foods preservation of fish, meat, dairy product, refreserated nonfermentive food and so on. However a little research on the effects of LAB in fruit and vegetables preservation has been reported. In this study, effectiveness of LAB as a quality preservative in fruit and vegetables storage were reviewed.

• Journal of fish pathology
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• v.19 no.2
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• pp.165-172
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• 2006

This study was performed to verify the stability and efficacy of Streptococcus iniae formalin killed cells on storage at refrigerator temperature in olive flounder, Paralichthys olivaceus. The vaccines preserved for 6, 12 and 15months showed high stability of potency. The antibody titers and protection efficacy to challenge test were significantly higher in booster immunized groups than prime immunized groups during storage. Especially, above 60% of relative percent survival obtained at low antibody revel in prime immunized groups indicates that innate and non-specific immune system might act against the S. iniae challenged.