• The Korea Swine Journal
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• v.10 no.10 s.110
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• pp.62-63
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• 1988

• The Korea Swine Journal
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• v.21 no.8 s.240
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• pp.151-153
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• 1999

• 축산식품과학과 산업
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• v.8 no.1
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• pp.64-73
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• 2019

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.355-360
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• 2007

This study was carried out to investigate the effects of adding wine on the quality and palatability of pork patties. Pork patties were prepared by four types: pork patty without wine (control), pork patty containing wine 1% (WP-1), pork patty containing wine 3% (WP-2), and pork patty containing wine 5% (WP-3). Moisture, crude protein, crude fat, crude ash, Hunter's $a^*$ value, calorie, water holding capacity, VBN content, total bacterial counts, amino acid composition, fatty acid composition, flavor, texture, and juiciness were not significantly different among the pork patties. The $L^*\;and\;b^*$ values of the control patty was higher than those of the WP-1, WP-2, and WP-3 (p<0.05). The pH and TBARS value of the WP-2 and WP-3 were lower than those of the control patty and WP-1 (p<0.05). The total amino acid content of the control patty, WP-1, WP-2, and WP-3 were 18.29, 17.83, 17.85, and 17.37%, respectively. Palmitic acid was the most abundant among saturated fatty acids while oleic acid was the most abundant unsaturated fatty acid in the four groups. The taste and palatability of the WP-2 and WP-3 were superior to the control patty and WP-1 (p<0.05).

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.330-335
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• 2011

This study was performed to determine the transfer rates of each foodborne pathogen from pork meat packaging during the processing. We analyzed the transfer rate of Listeria monocytogenes from contaminated pork meat to worker's hands (wearing polyethylene gloves, PEG; cotton gloves, CG; and bare hands), cutting boards and knives, and vice versa. Transfer rate of CG 100.00% was higher than that of bare hands 2.513% and PEG 1.511%. In particular, when wearing Co, the transfer rate from the CG to bare hands with CG was 0.08%. Also, the range of transfer rates from contaminated pork meat to cutting board and knife was 0.352-3.791%. In contrast, transfer rates from the workers' hands (with PEG/CG and bare hands) to cutting board, knife, and pork meat ranged from 0.001 to 0.141%. There was a lower transfer rate from workers' hands than from pork meat. These findings indicate that use of PEG could effectively reduce or prevent the cross-contamination compared to CG and provide important information concerning the consecutive transfer of L. monocytogenes during food processing.

• Journal of Animal Science and Technology
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• v.46 no.6
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• pp.1023-1030
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• 2004

This study was carried out to investigate the effect of chitosan on shelf-life and quality of vaccum-packaged seasoned pork. Chitosan was used 120 kDa and various concentration such as 0.05 - 1.0%. The total bacterial counts, pH, oxidation of lipid, surface color and water holding capacity of the sample were determined during storage periods. The total bacterial counts of seasoned pork without chitosan were increased the latter period of storage, but that of seasoned pork with chitosan was decreased such as inhibition of bacterial growth effectively. Effect on shelf-life of seasoned porks when added 0.100/0, 0.50% and 1.00% of chitosan, respectively were maintained pretty well during 10 days of storage. Content of TBARS in seasoned pork without chitosan was increased than that of seasoned pork with chitosan during period of storage. And also effect of self-life and inhibition of lipid oxidation were increased with following concentration of chitosan. The variation of pH was low and stable in seasoned pork with chitosan during periods of storage. The change of color such as lightness(L^*), redness(a^*), yellowness(b^*) in seasoned pork with chitosan was detected higher than that seasoned pork without chitosan. Water holding capacity of seasoned pork with low in the early period of storage. These colors and water holding capacity were very stable untill 10 days of storage.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.562-566
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• 2008

This study describes cross-contamination events that occur in animal food processing. We analyzed the number of Salmonella spp. contamination transferred from pork meat to workers' hands (wearing polyethylene gloves; PG, cotton gloves; CG, and bare hands), cutting boards and knives, and vice versa. Transfer rate of CG 38.80% was higher than that of PG 3.11% and bare hands 1.35%. In particular, when wearing CG, the transfer rate from the CG to bare hands with CG was 0.07%. Also, the range of transfer rates from the contaminated pork meat to cutting board and knife was 0.20-1.99%. In contrast, the transfer rates from the worker's hands (with PG/CG and bare hands) to cutting board, knife, and pork meat ranged from 0.0015-0.21%. There was a lower transfer rate from workers' hands than from pork meat. These findings indicate that the use of PG compared with CG could effectively reduce or prevent the cross-contamination and provide important information concerning the consecutive transfer of Salmonella spp. during food processing.

• Food Science and Preservation
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• v.14 no.4
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• pp.400-407
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• 2007

This study compared lipid oxidation and color stability of M. longissimus from five Korean native black barrows (66 kg average weight; KNP) and modern genotype barrows ($Landrace{\times}Yorkshire{\times}Duroc$, 112 kg average weight, MGP) during light exposure in a refrigerated shop display. The meat samples were aged at $1^{\circ}C$ for 5 days and either kept in the dark, or under light of flux 3,000 lux, at $4^{\circ}C$ for 7 days. The KNPs contained larger amounts of fat than did MGPs (p<0.05), but KNPs had lower $C_{14:0},\;Cl_{8:3},\;and\;C_{20:5}$ contents than did MGPs (p<0.05). The pH of KNP was lower than that of MGP, and increased more rapidly upon exposure to light. The TBARS assay showed that oxidized lipid levels increased more rapidly in KNP than in MGP, and this accumulation was accelerated by exposure to light. The KNP was always a darker red in color than was MGP, and the color deteriorated more rapidly in the light than in the dark. The sensory attributes of raw pork were reduced by exposure to light, but KNP showed higher sensory attributes than did MGP. Compared to the MGP, the KNP showed greater color stability under light, retained desired sensory attributes under light longer, but showed a lower lipid oxidation stability under light. Overall, light exposure accelerated lipid oxidation in and discoloration of pork.

• Journal of Animal Science and Technology
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• v.54 no.4
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• pp.307-313
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• 2012

This study was conducted to investigate the effects of glucomannan (GMN), carrageenan (CAR), carboxymethyl cellulose (CMC), and transglutaminase-B (TGB) on the quality and storage properties of pork patties manufactured with pork skin connective tissue during 21 d of storage at $4^{\circ}C$. Results showed that CIE color values like lightness, redness and yellowness did not differ significantly among the pork patties. Sensory attributes also did not differ between the treatments (P>0.05). However, cooking loss was significantly lower in the group with added GMN, CAR, CMC, and TGB compared to the control at 21 d of storage. The shear force value of GMN and TGB were lower than the control at 21 d of storage (P<0.05). The pork patties added with GMN and TGB had lower thiobarbituric acid reactive substances (TBARS) values than the control at 1 or 21 d of storage (P<0.05). Volatile basic nitrogen (VBN) values of all treatment samples was lower than the control at 21 d of storage (P<0.05). Therefore, result of cooking loss suggested that the decrease in shear force in GMN and TGB were due to higher moisture retention. Also, the pork skin connective tissue with added GMN and TGB decreased lipid oxidation of pork patties.

• 사료
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• s.42
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• pp.20-25
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• 2010

2009년은 그야말로 새옹지마(塞翁之馬 : 인생에 있어서 길흉화복은 항상 바뀌어 미리 헤아릴 수 없다)와 같은 한 해로 기억에 오래 남을 듯 하다. 2008년 말에 2009년 양돈산업을 전망할 때 미국발 금융위기에도 불구하고 국내산 돈육 공급량 부족과 환율상승 및 급변으로 인한 돈육 수입량 부족, 그리고 수급 불균형으로 대부분의 전문가들이 역대 최고의 돈가를 예상했고, 실제로 3월에 지육가격이 5,000원/지육kg(전국 비육돈 평균시세)을 상회하면서 성수기에 돈가가 6,000원/지육 kg에 육박할 것이라 기대했었다. 그러나 4월 미국에서 발생한 신종인플루엔자가 초기에 돼지에서 유래된 인플루엔자라고 보도되면서 돈육소비량이 급감하였고 이로 인해 성수기에 돈가가 오히려 하락하는 기현상을 보였다. 다행히 신종플루가 돼지와 무관하다는 사실이 밝혀지면서 소비가 회복되었고 돈가 또한 회복되어 올해는 역대 최고의 돈가가 형성될 것으로 예상되고, 여기에 국제곡물시세가 안정되면서 사료가격도 여러 차례 인하되어 양돈 농장의 수익성은 상당부분 향상될 것으로 판단된다. 하지만 신종플루 사망자가 증가하면서 지금도 여전히 돈육소비가 위축되어 있어 막연히 호황을 기대하기 쉽지 않은 실정이다. 돈가의 급등과 급락, 외부요인에 의한 경제환경의 변화로 인한 환율의 변동 및 소비량의 변화는 2009년 양돈산업에 대한 불안감을 증폭시켜 높은 돈가와 수익성에도 불구하고 전체 산업의 규모가 커지지는 못했다. 여기에 국산 돈육에 대한 소비자들의 무한 신뢰로 인해, 2008년 12월 돈육 원산지 표시제 확대 실시로 국내산 돈육 수요가 증가 하여 여전히 75% 가량의 국산 돈육 자급율을 유지함에도 불구하고 아직까지 맛의 차별화 및 도축, 유통의 안전성에 대한 확고한 신뢰 구축을 위한 브랜드 돈육 유통의 확대가 소비자의 기대치만큼 자리 잡지 못하고 있는 실정이다. 또한 친환경적인 양돈산업 육성 및 분뇨 처리 관련하여도 뚜렷한 해답을 찾지 못하고 있어, 양돈 농가의 입장에서는 규모의 확장 및 신규 진입이 극도로 제한되어 있고 일부 지역에서는 사업의 존폐를 결정하는 주요 원인이 되고 있다. 그간 대한민국 양돈 산업의 경쟁력에 발목을 잡고 있던 낮은 생산성 문제와 소모성 질병에 의한 높은 폐사율 문제 또한 아직도 여전히 해결되지 못한 과제이다. <그림 1> 국가별 양돈 농장 생산성 현황에서 보는 바 와 우리나라 양돈 농장의 생산성은 여전히 PSY(모돈당 연간 이유자돈 두수)가 18두에 못 미치고 있어 국제 경쟁력을 논하기 자제 가 부끄러운 실정이다. 여러 가지 내 외부적인 어려운 환경에도 불구하고 올 2009년은 양돈농가들이 최고의 수익성을 기록한 한 해가 될 것이라는 사실에는 이의가 별로 없을 듯하다. 2년 여간의 고돈가로 인해 대한민국 양돈산업은 새로운 도약을 위한 밑천이 마련된 셈이라고 할 수 있다. 본고에서는 2009년 양돈산업 현황을 돌아보고 다가올 미래를 준비한다는 의미에서 우리나라 양돈산업이 집중해야 할 분야를 짚어보고자 한다.