• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.667-672
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• 1991

Varying amount of ginseng was added to pork and chicken breast meat at various pH for a model system. Pork and chicken breast meat sausages were manufactured with 2.5% of ginseng and varying concentration of nitrite. Ginseng reduced the lipid oxidation in the pork except at pH 4.5 whereas promoted in the chicken breast meat regardless of pH. In the presence of ginseng, nitrite decreased the lipid oxidation of the sausages with increasing concentration. Cured color formation increased with an increase of ginseng upto 7.5% in the pork whereas upto 2.5% in the chicken breast meat. Redness of the pork sausage containing ginseng increased with an increase of nitrite. Lightness of the chicken breast meat sausage containing ginseng decreased with increasing nitrite level.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.126-134
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• 2017

The purpose of this paper was to examine the dynamics of the price discovery function between lean hog futures and spot markets using the vector error correction model (VECM). The researcher also investigated the existence of the long-run equilibrium relationship between the lean hog futures and spot markets. Daily time series data of lean hog futures and spot observed in the Korean market during the period from 5 Jan. 2011 to 28 Dec. 2012 were analyzed. To examine the price discovery, this study employed the Gonzalo and Granger's (1995) information ratio and Hasbrock's (1995) information ratio measurement method. The significant findings of the study are summarized as follows. First, lean hog futures and spot market are significantly correlated. Secondly, the lean hog future market plays a more dominant role in price discovery than the spot market. Finally, price discovery measures based on the VECM suggested that the lean hog future market plays a more dominant role in price discovery than the lean hog spot market. This is the important systematic empirical work to find the relationship between the lean hog future and spot market.

• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.401-404
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• 2015

A sandwich ELISA (sELISA) to detect pork in processed foods was developed using goat anti-pig IgG antibodies. From the sELISA standard curve, the detection range of pork was $3-1,000{\mu}g/mL$. The cross-reactivity between the pig IgG antibodies, pork, and other meats (beef, chicken, fish, and crustaceas) was 100, 0.18, and 0%, respectively. When pork was heated for 10 min, the mean assay recoveries of pig-IgG were 79-32% at $60-70^{\circ}C$ and less than 0.11% at $80^{\circ}C$ or higher. When pork was spiked into cream soup, weaning food, fish paste, and sauce, the mean assay recoveries were 8.8, 45, 36, and 39%, respectively. In 12 commercial processed foods, the assay results coincided qualitatively with the food labels on the packages.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.380-385
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• 2006

A total 178 housewives in Gyoungnam province were surveyed with regard to branded pork purchasing behavior. The results of this study suggest the existence of income and age differences in attitudes toward branded pork. Based on the collected survey data, income level plays a significant role in the information/perception channel (p<0.01), purchasing power associated with brand name value (p<0.1), and attitudes toward quality assurance (p<0.01) of branded pork. Consumer age was significantly different with regard to the purchase place (p<0.05) and purchase frequency (p<0.1) of branded pork.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.397-402
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• 2005

This study was carried out to evaluate the physical characteristics of seasoned pork using low fat loin portion. The samples, pork loins were cut by the shape of cube $(5\times15\times5cm)$ and seasoned pork with Korean traditional sauces such as soy sauce base (T1), red pepper sauce base (T2), and soybean sauce base (T3) in the same proportion of meat seasonings, respectively. The seasoned samples were aging at $1\pm1^{\circ}C$ for 28 days. pH of seasoned pork with soybean sauce and red pepper sauce were higher compared to seasoned pork with soy sauce at 1 day of aging and pH of all treatments were not much changed during aging periods. Shear force was decreased in seasoned pore with soybean sauce and red pepper sauce, however seasoned pork with soy sauce was increased during aging periods. Water holding capacity (WHC) was decreased in seasoned pork with soy sauce and red pepper sauce, but seasoned pork with soybean sauce was maintained during aging periods. Cooking loss of seasoned pork with soy sauce was higher than other treatment. Myofibrillar fragmentation index (MFI) or all treatment was increased during in Periods (T3>T2>T1). Tenderness or seasoned pork could be improved by the soybean sauce and red pepper sauce. Both soybean and red pepper sauce were decreased shear lone and increased MFI and WHC of seasoned pork Tenderness of seasoned pork were improved by the soybean sauce and red pepper sauce.

• the MEAT Journal
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• s.5 summer
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• pp.6-11
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• 1991

• the MEAT Journal
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• s.5 summer
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• pp.50-53
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• 1991

• The Korea Swine Journal
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• v.10 no.5 s.105
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• pp.46-53
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• 1988

국제화 시대에 돈육 수출은 수출업체에서 돈 도축.가공.위생.유통 시설을 현대화하여 수출국으로서의 면모를 갖추어야 한다.

• The Korea Swine Journal
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• v.10 no.5 s.105
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• pp.71-75
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• 1988

"수출용 돈육을 생산하기 위해서는 도체품질의 개량으로 계통간교배품종간 교배와 잡종 강세를 이용한 3품종교배, 4품종교배로 생산성을 높여야 한다.

• The Korea Swine Journal
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• v.10 no.5 s.105
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• pp.76-81
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• 1988

돈육의 가격하락을 방지하기 위해서는 해외 수출을 적극적으로 추진하는 것이 필요하다. 또한 양돈인 스스로가 직접 수출에 참여하므로 수출경비의 절감 및 수출의 채산성을 높여야 할 것이다.