• Journal of Food Hygiene and Safety
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• v.15 no.3
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• pp.204-208
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• 2000

The contamination levels of food poisoning bacteria was investigated from 350 samples of beef, 338 samples of pork, and 360 samples of chicken during the period from March 1996 to October 1998. The contamination levels of pathogenic organisms were higher in refrigerated meat than packed frozen meat and were relatively higher in chicken and packed meat than in beef The highest level detected for each of the various pathogens was . less than 10,000 cfu/g for Staphylococcus aureus : less than 0.9 MPN/g for Salmonella and Literia monocytogenes: 7MPN/g for Campylobacter jejuni /coli. In the comparisions of cross- contamination ratio of tested meat for low species food poisoning bacteria 14.3% of beef, 23.5% of pork and 55.0% of chicken were contained only one species of pathogen, whereas 2.7 of beef, 5.6% of pork and 14.7% of chicken contained two species and 2.3% of pork contained a total of three species. Generally, pathogens was encounted higher isolation freguency in packed frozen chicken meat than in chilled chickens.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.746-750
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• 1999

The effects of electron-beam irradiation on the microbial and sensory qualities of pork loins were studied. The pork loins were aerobically packed in polyethylene films and exposed to absorbed doses of electron-beam at 0, 0.5, 1 and 2 kGy in ambient temperature. All samples were stored at $4{\pm}1^{\circ}C$. As an irradiation dose increased, decontaminating effects increased in terms of total microbial count, lactic acid bacteria and psychrotrophs during storage. All difference degrees in the triangle test were very low levels. In the descriptive analysis, Low dose irradiation did not affect aroma, off-flavor and acceptability in fresh and cooked meats.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.271-276
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• 2005

A totally 178 housewives in Gyeongnam were surveyed on consumer's purchase behavior and perception of branded pork. The degree of consumers' perception and reliance on the branded pork was still low. Consumers' consideration quality factors when buying pent is higher in order of safety/hygiene>taste/tenderness>meat color, In taste, consumer preferred Korean native pig meat when compared to the common meat. But the consumers have a notion that the price of Korean native pig meat was too expensive. The consumer preferred consumer group to government agency as a official approval organ for pork quality assurance. The consumers had different behavior in information channel, purchase frequency and place depending on age, income. In the development of branded pork, further studied are required on consumers' purchase behavior, perception, preference choice and decision-making process of branded pork.

• Food Science of Animal Resources
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• v.22 no.4
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• pp.316-321
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• 2002

Fresh ground pork was irradiated with the electron beam, and the microbiological and oxidative stability of ground pork was examined during refrigerated and frozen storage. During both storage, with the increase in the irradiation dose from 0 to 3.0 kGy, the inhibition effect of the growth of the total aerobic bacteria and the mesophiles also increased. Psychrotrophic bacteria were not detected at all in the whole experiment. On the other hand, electron beam irradiation promoted the oxidative rancidity of ground pork during refrigerated and frozen storage. The catalytic effect of oxidation was more pronounced with the electron beam dose of 3.0 than that of 1.5 kGy. As a result, the control of lipid oxidation must be achieved to fully utilize the sterilization effect of electron beam in the ground pork.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.567-573
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• 2008

This study investigated the effects of sodium chloride, potassium chloride, potassium lactate and calcium ascorbate on the physico-chemical and sensory characteristics of sodium-reduced pork patties. Pork patties were prepared in 4 ways: T1 (control, 1.0% NaCl), T2 (0.6% NaCl, 0.4% KCl), T3 (0.7% NaCl, 0.3% potassium lactate) and T4 (0.7% NaCl, 0.3% calcium ascorbate). The pH, cooking loss, total plate counts, TBARS (2-thiobarbituric acid reactive substances), surface color (L, a, b) and sensory characteristics were evaluated. The partial substitution of NaCl with KCl and calcium ascorbate decreased the cooking loss and TBARS values, and enhanced microbial stability. The partial substitution of NaCl with potassium lactate significantly decreased TBARS values and enhanced microbial stability, but significantly increased cooking loss compared to the control after 1 and 4 days of storage. However, the surface color and sensory characteristics were not affected by any of the treatments.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.601-606
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• 2021

This study investigated the quality and sensory properties of Tteokgalbi containing various amounts of roasted garlic powder by measuring the proximate composition, color, pH, cooking yield, electronic tongue, and sensory evaluation. Samples containing 3% and 5% roasted garlic powder had lower moisture content than the control group (p<0.05), however, protein content was higher (p<0.05). The redness of samples containing 3% and 5% roasted garlic powder was significantly higher compared to the control (p<0.05). pH decreased significantly with increasing amounts of roasted garlic powder (p<0.05). Cooking yield exhibited an upward trend with increasing levels of roasted garlic powder. The intensity scales of saltiness, sourness, and umami of samples containing roasted garlic powder were stronger than those of the control. Samples containing 3% roasted garlic powder scored the highest flavor and overall acceptability. These results indicate that adding 3% roasted garlic powder can enhance the quality and sensory properties of pork Tteokgalbi.

• Food Science of Animal Resources
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• v.30 no.1
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• pp.133-140
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• 2010

The pork hams and bacon comprising the most popular processed pork were treated with autoclave to investigate application of hypoallergenic pork. Among pork hams and bacon, two products with the highest binding ability were selected for experiments. The results of ci-ELISA on pork hams treated with autoclave showed that the binding ability of p-IgG and pigallergic patient's sera (P2) to PSA (porcine serum albumin) from pork ham samples by autoclave treatment at $121^{\circ}C$ for 30 min was slightly decreased. The binding ability to p-IgG of b and c bacon treated with autoclave was declined to below 16% and 11% as compared with control sample that showed 60% and 91% binding ability. The binding ability to P2 of b and c bacon treated with autoclave decreased to below 22% and 34% as compared with control sample that showed 95% and 126% binding ability. A result of immunoblotting on bacon showed that p-IgG as well as pig patient's sera did not recognize PSA well in autoclave treatment. The results obtained from this work indicated that autoclave treatment was effective for a reduction of allergenicity of pork hams and bacon. Therefore the autoclave treatment may be applied to development of hypoallergenic pork.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.626-634
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• 2007

This study investigated the effects of 3% ground fresh paprika (FP) and 5% freeze-dried paprika powder (FDP) on lipid oxidation inhibition and warmed-over flavor (WOF) development in cooked ground pork (CGP; meat:fat = 70:30), using two packaging methods (atmosphere packaging and vacuum packaging) during 8 days at $4^{\circ}C$ and 4 months at $-26^{\circ}C$. In the CGP containing FP with atmosphere packaging, at both $4^{\circ}C\;and\;-26^{\circ}C$, peroxide formation increased sharply, and was similar to that of the CGP without paprika. Peroxide formation, in both the CGP without paprika and with FP and packaged with vacuum packaging, repectively, was much lower than that found with atmosphere packaging. Vacuum packaging was superior to atmosphere packaging for lipid oxidation inhibition. In the CGP containing FP with vacuum packaging and stored at $-26^{\circ}C$, peroxide formation almost didn't occur, which was similar to the CGP containing FDP. The peroxide value and thiobarbituric acid (TBA) value did not increase in the CGP containing FDP over the storage periods ($4^{\circ}C\;and\;-26^{\circ}C$) for both the atmosphere and vacuum packaging. Therefore, FDP was the most effective for lipid oxidation inhibition during refrigerated storage, regardless of the packaging method. Both FP and FDP with vacuum packaging during frozen storage showed similar antioxidant activities. The development of WOF in the CGP containing FDP with vacuum packaging was delayed until 7 days at $4^{\circ}C$ and 3 months at $-26^{\circ}C$, respectively. WOF was highly correlated with TBA value in the CGP stored at $-26^{\circ}C$ with vacuum packaging (r = 0.88, p<0.05). The oxidative stability of the lipid in the CGP containing FDP with vacuum packaging was excellent.

• Journal of Animal Science and Technology
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• v.46 no.5
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• pp.743-752
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• 2004

This experiment was conducted to investigate the effect of filtered water with silicate minerals on growth performance and pork quality. A total of 64 pigs were allotted at 37.95 kg body weight to 4 treatments in a randomized complete block(RCB) design. Each treatment had 4 replicates and treatments were I) Con(basaI diet). 2) Si-I(consumed silicate mineral filtered water and silicate mineral additive during 4 weeks before market weight), 3) Si-Il( consumed silicate mineral filtered water and silicate mineral additive during 8 weeks before market weight) and 4) Si-I1I(consumed silicate mineral filtered water and silicate mineral additive during 12 weeks before market weight). Silicate complex was added at 0.8% to basal diet. All pigs were allowed to feed and water ad libitum for 12 weeks. During last 4 weeks, average daily gain(ADG) in Si-Il and Si-III group was higher than that in Si-I group(P < 0.05). However overall experimental period, there were no significant differences in growth performance among all treatments. Acceptability of cooked pork at 7th day after slaughter in Si-lII group was higher than that in Con group(P < 0.05). The value of pH of fresh pork at 6 hours after slaughter was lower in Si-I1I group than that in Con group(P < 0.05). TBA values of fresh pork at 14th day after slaughter were lower in Si-II and Si-III groups than Con group(P < 0.05). These results demonstrated that pork quality could be improved when pigs consumed both silicate mineral and silicate mineral filtered water. However, growth performance was not improved by the consumption of silicate mineral filtered water and silicate mineral.

• Food Science and Preservation
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• v.31 no.3
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• pp.423-432
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• 2024

In this study, a vacuum tumbler with 4 impellers (DVT) was designed and applied for thawing frozen pork (vacuum -60 kPa, jacket 35℃, 1 rpm). Quality characteristics of the thawed pork were compared with those of industrially thawed meat by natural air at room temperature (NAT) and imported vacuum tumbler (IVT). The thawing time for frozen pork (303.36 kg) using DVT (165 min) was much shorter than that of NAT (4,200 min). DVT-thawed pork had lower drip loss (0.85%) than NAT (2.08%). DVT-thawed pork showed a pH of 5.92, a total bacterial count of 1.96±0.02 log CFU/g and no coliforms. Deteriorations in fat (TBARS 0.31±0.01 MDA mg/kg) and protein (VBN 5.67±1.98 mg%) in DVT-thawed pork were significantly lower than those of NAT (p<0.05). DVT-thawed pork had a high water-holding capacity (WHC, 97.5%). The hardness (34.59±0.46 N) and chewiness (188.21±0.17) of cooked DVT-thawed pork were about 5-6 times lower than those of NTA. Microstructure (SEM) showed myofibrillar damage in NAT-thawed pork, whereas dense myofibrillar structure was observed in DVT-thawed pork. DVT was better or similar to IVT in all evaluation parameters. The designed DVT is expected to be used as an efficient thawing method in terms of processing time and yield and to produce thawed meat with high WHC, soft texture, and low spoilage by minimizing tissue damage.