• Korean Journal of Poultry Science
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• v.43 no.3
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• pp.129-134
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• 2016

This study was conducted to investigate the sensory properties of chicken meat products, such as color, flavor, tenderness, juiciness, taste, and so on, in multi-cultural families. Questionnaires were collected from multi-cultural families, for a total of 80 consumers. H-4, which contained 80.2% chicken meat ham out of the 5 hams was shown to score 7.00 of 10 points on the Likert scale compared to the others products (P<0.05). Loyalty purchasing of chicken ham showed the middle level, 6.50 points (P<0.05). Preferences for color, flavor, tenderness, juiciness and taste of chicken breast ham in South East-Asia showed higher values than those in Korea and Vietnam (P<0.05). The preferences of dakgalbi for sensory properties among multi-cultural families did not show significant differences. The color preferences of chicken mixed press ham showed higher values in South East-Asia than those in Vietnam (P<0.05). The purchase intension of chicken press ham after manufacturing was the highest, 4.12 points, for chicken meat products.

• KOREAN POULTRY JOURNAL
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• v.33 no.1 s.375
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• pp.147-151
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• 2001

우리나라 육계산업이 탄생된 이래 성장산업으로써 괄목한 만한 발전을 이룩하였으나, 평균 출하중량 1.5kg의 소형닭 생산구조로 형성되어 있기 때문에 계육 가공품 개발에 의한 새로운 소비창출이나 부분육 수출이 어려운 실정이고, 가공용 부분육의 수입이 증가하고 있는 실정이다. 육계를 크게 길러 출하하게 되면 생산비의 절감은 물론 다양한 가공품의 개발과 국내용과 수출용의 2원화 생산이 아닌 일원화도 가능하다. 대형육계를 생산하기 위해서는 다음과 같은 기술들이 상호 유기적으로 결합되어야만 가능할 것이다. 1. 출하말기까지 양호한 계사환경의 유지가 가능한 계사 및 환기장치 확보 2. 강건한 병아리의 확보와 초기 성장 억제 및 후기 보상성장 유도기술 적용에 의한 폐사율의 감소 3. 최종상품의 용도에 알맞은 사료 급여 및 암수분리 사육에 의한 2단출하 사육기술의 정착에 의한 대형육계 생산 4. 철저한 방역에 의한 질병차단 및 출하, 도계처리 과정의 오염방지

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.8
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• pp.1177-1191
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• 2016

Estimation of food consumption details, such as portion size and frequency of consumption, is needed for exposure assessment step in microbiological risk assessment. This study investigated the amounts and frequencies of 50 kinds of consumed livestock products. A quantitative survey was performed by trained interviewers in face-to-face interviews with 1,500 adults aged over 19, who were randomly selected from seven major provinces in Korea. Respondents received a picture of one serving size for each of the 50 livestock products, including meats, processed meat products, milk and dairy products, and eggs and processed egg products. A t-test and general linear model were carried out using SPSS statistics. The most important factor affecting consumption of livestock products was residence area. The most frequently consumed food was milk (2.6 times/week), followed by pork (1.4 times/week), liquid yogurt (1.3 times/week), rolled omelet (1.2 times/week), semisolid yogurt (1.0 times/week), steamed egg (1.0 times/week), ice cream (0.9 times/week), chicken (0.8 times/week), low fat milk (0.7 times/week), and beef (0.6 times/week). In the case of consumption amount, people living in a city consumed meat (beef, pork, chicken, and duck) 1.5 times more than those living in a village, whereas milk and dairy products and eggs and processed egg products were consumed more frequently by people living in a town. When people eat meat, they consume twice the amount of one serving size. Students consumed livestock and processed livestock products more frequently with greater portions all at once. People living in Seoul, Incheon/Gyeonggi, and Busan/Ulsan/Gyeongnam consumed livestock products more frequently in large amounts. Data from this study can be used for risk assessment of livestock and processed livestock products as well as education for safe consumption of livestock products.

• Journal of Food Hygiene and Safety
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• v.27 no.1
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• pp.68-73
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• 2012

In this study, a method was developed using molecular biological technique to distinguish an authenticity of meats for processed meat products. The genes for distinction of species about meats targeted at 12S or 16S genes in mitochondrial DNA and the species-specific primers were designed by that PCR products' size was around 200bp for applying to processed products. The target materials were 10 species of livestock products and it checked whether expected PCR products were created or not by electrophoresis after PCR using species-specific primers. The results of PCR for beef, pork, goat meat, mutton, venison, and horse meat were 131, 138, 168, 144, 191, and 142 bp each. The expected PCR products were confirmed at 281, 186, 174, and 238 bp for chicken, duck, turkeymeat, and ostrich. Also, non-specific PCR products were not detected in similar species by species-specific primers. The method using primers developed in this study confirm to be applicable for composite seasoning including beefs and processed meat products including pork and chicken. Therefore, this method may apply to distinguish an authenticity of meats for various processed products.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.73-79
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• 2004

Functional properties of farm-grown pheasant meat with different sex, age and cutting portion were investigated, and the textural and sensory characteristics of processed products were also evaluated. Chemical composition of pheasant meat was characterized to be high in protein and low in fat, and breast muscle showed more protein and less moisture than thigh muscle. Moisture/protein ratio of the pheasant meat was relatively low in a range of 2.82∼3.40, indicating the pheasant meat would be a good source of processed meat, and it had high water holding capacity and myofibrillar protein extractability with some variations depending on age and portion cut(p<0.05). Thigh muscle showed higher value of L＊ and b＊ and lower value of a＊ than breast muscle. However, no difference was observed in color of meat with different age and sex. The meat from the 6 months and the breast cut had lower shear force than those of respective 17 months and the thigh regardless of sex. The pressed ham and sausage manufactured with the pheasant meat had better score than the commercial products manufactured with pork or chicken in sensory and textural parameters.

• Journal of Food Hygiene and Safety
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• v.16 no.4
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• pp.280-294
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• 2001

Despite to the reality that the outbreaks from flood poisoning in Korea have been continuously increasing in the last two decades, it was very much neglected even in the public health field in Korea. Food poisoning outbreaks resulted in many cases not only in the damage of health but also in the death of many lives. However, this problem can be effectively solved by effects through health education activities, but not solely by the legal measures. This study was carried out to provide information that can be used in planning health education programs and proposing new rules to prevent any possible outbreaks from flood poisoning. The main problems contributing to flood poisoning outbreaks in an institutional setting or school catering and at home were reviewed and analyzed through the epidemiological investigations and articles related to flood poisoning in the last a decade (1991 ∼ 2000). Accordingly, the data presented in this study are sufficient to show and prove the significant trends in food poisoning accidents in Korea. The major findings investigated in this study are as follows. The frequency of food poisoning accidents as well as the number of victims have continuously increased in Korea. The number of victims per food poisoning accident is also increased from 20 persons in 1990 to 69.8 persons in 2000. Therefore, we should realize that the group poisoning outbreaks occur more frequently and the size of group poisoning accidents is getting larger. Among four seasons, the food poisoning accidents occurred more frequently in the summer (May ∼September) until 1997, However, after 1997, the food poisoning accidents occurred evenly in three seasons except the winter. The most important bacteria that cause food poisoning in Korea were Salmonella spp., Vibrio spp. and Staphylococcus aureus. They occupied 85∼90% of the rates of accidents and the number of victims.

• Journal of Nutrition and Health
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• v.41 no.5
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• pp.428-438
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• 2008

Choline is important for normal membrane function, acetylcholine synthesis and methyl group metabolism. In this study, 185 food items customarily eaten by Koreans were selected from the data of the 2001 Korean National Health and Nutrition Survey and analyzed on the total choline content of the foods using enzymatic method of choline oxidase. Foods with high choline concentration (mg/100 g) were listed in sequence of quail egg (476.04 mg), dried squid (452.42 mg), beef liver (427.16 mg), pork liver (424.92 mg), tuna canned in oil (414.44 mg), boiled and dried anchovy (381.30 mg), dried Alaskan pollack (378.88 mg), chicken egg (309.88 mg), chicken liver (259.38 mg), soybean (238.62 mg), French bread with garlic (193.18 mg) and barley (183.73 mg). From this result, it is shown that dried fishes, prepared fishes, livers, eggs, pulses and cereals might be categorized as high choline food. Citron tea and green tea showed low choline content below 1 mg. Vegetables and fruits were also categorized into low choline food. No choline was detected in red pepper powder, beer, soju, soybean oil and corn oil out of foods analyzed in this study. Further study is required for analytic procedure of the foods of which results are inconsistent with USDA's data such as rice and wheat flour.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.334-342
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• 2022

To meet the needs of Muslim consumers, sausages were prepared using Halal-certified chicken thighs and different amounts of biji powder (0, 20, 30, 40, and 50%), and then the properties of the sausages were compared. As the biji powder levels increased, both the moisture content and the pH of the sausages significantly decreased, whereas their fiber content increased. As the biji powder levels increased, the free radical scavenging effect (DPPH, ABTS) and water holding capacity also increased, and the textural properties also improved. When Muslim consumers evaluated the sensory attributes of the sausages prepared in this experiment and those currently on the market, the ones prepared in this experiment were preferred over the market products. Based on the above results, chicken sausage for Muslim consumers could be successfully produced, and their overall quality and antioxidant effects could be improved by the addition of biji powder (up to 30%).