• Journal of Agricultural Extension & Community Development
• /
• v.23 no.1
• /
• pp.27-37
• /
• 2016

This paper estimated the demand function of the cuts of pork by using the consumer panel and the weather data from the Korea Meteorological Administration with a log-log model and AIDS model. The results show that the price elasticity of demand for cuts of pork is high in the sequence of arm shoulder, leg, special cuts, tenderloin, blade shoulder. In contrast, spare rib, belly and loin are classified as low price elasticity of demand. The income elasticities of demand for leg and blade shoulder are 11% and 7.6% respectively. The loin is classified as inferior goods, because demand decreases when income increases. The results also demonstrate show that the demand increases highly in the sequence of loin, arm shoulder, spare rib, belly if housewife is older, and the demand of belly increases when family number increases. Belly substitutes every cut except spare rib, and tenderloin substitutes special cuts. Spare rib, on the other hand, does not substitute other cuts. In addition, job status, family member, husband job, purchasing place, consumer characteristic, eating-out times, purchasing time, and weather are statistically significant.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.12
• /
• pp.2028-2034
• /
• 2013

The effect of zeolite on the quality properties of fresh and broiled pork loin was investigated using 84 pigs that were fed with different feed ration of zeolite (0, 0.5, 1.0 and 2.0% zeolite) for 3 months. The pH of fresh pork loin fed with 0% and 2.0% zeolite was 5.95, which was higher than those of others (P<0.05). The cooking loss of fresh pork loin fed with 0.5% and 1.0% zeolite were 26.24% and 26.42%, respectively, which was higher than those of others (P<0.05). The dissolution crude lipid of 1.0% zeolite (3.11%) was highest, but that of 0% zeolite was lowest (P<0.05). L and a values were highest in fresh pork fed with 1.0% zeolite, however, b value was highest in fresh pork fed with 2.0% zeolite (P<0.05). In the results of L value of the broiled pork loin, the feed ration with 0% zeolite was highest (75.49) and decreased as the feed ration of zeolite increased (P<0.05). The a and b values were highest in broiled pork fed with 0.5% zeolite (P<0.05). The hardness, springiness, gumminess and chewiness of fresh and broiled pork loin fed with 2.0% zeolite were highest and increased as the feed ration of zeolite increased (P<0.05). In the result of sensory evaluation in broiled pork loin, color preference was increased as the feed ration of zeolite increased (P<0.05). Taste preference was highest in the 1.0% zeolite (10.70), followed by 2.0% (8.72), 0.5% (7.64), and 0% zeolite (6.44) (P<0.05). Flavor and appearance preferences were not significantly different between the groups. Texture preference was decreased as the feed ration of zeolite increased. The overall preference was highest in the 1.0% with zeolite (10.80), followed by 0.5% (10.04), 0% (8.41), and 2.0% (7.92) with zeolite (P<0.05). In conclusion, the optimal feed ration of zeolite for broiled pork loin was between 0.5 and 1.0% zeolite.

• Food Science of Animal Resources
• /
• v.22 no.3
• /
• pp.201-205
• /
• 2002

This study was carried out to investigate the changes of pH, drip loss, total plate counts(TPC) and 5. coli for exportation pork during storage at 0$\pm$1$\^{C}$ far 554days. 25 pigs were slaughtered at commercial slaughtering house and 6 portions such as loin, tenderloin, boston butt, knuckle, inner ham and outer ham were separated for each carcass after 24hrs and then storage at 0$\pm$1$\^{C}$ after vacuum packaged. pH were significantly decreased as the storage time increased for all portions. Drip loss of Boston butt was significantly lower than that of the other portions(p<0.05), whereas inner ham had the highest drip loss(p<0.05). TPC and 5. coli were significantly higher than that of the other treatments in Tenderloin and Boston butt(P<0.05).

• Korean Journal of Food Science and Technology
• /
• v.54 no.1
• /
• pp.109-113
• /
• 2022

Vitamin K is a group of fat-soluble vitamins that naturally exist in phylloquinone (vitamin K₁) and menaquinone (vitamin K₂). In this study, the vitamin K content in different meats commonly consumed in Korea was analyzed using HPLC, and the analytical method was validated. Vitamin K₁ was not detected in any of the meat samples. Vitamin K₂ contents in different cuts of beef ranged from 0.00 to 5.87 ㎍/100 g, whereas the corresponding value in different parts of chicken ranged from 16.59 to 46.64 ㎍/100 g. In the case of pork, vitamin K₂ contents varied from 4.33 to 22.90 ㎍/100 g. Among the different types of meat, the highest vitamin K₂ content was found in boiled chicken meat and skin (46.64 ㎍/100 g). The analytical method was found to be reliable and had high accuracy. These results provide accurate nutritional information and contribute a food composition database for meat consumption.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.4
• /
• pp.633-640
• /
• 2008

In this study, the effects of feeding citrus byproducts on various qualities of pork during cold storage were investigated, such as water holding capacity, drip loss, meat color, storage stability, rancidity, and antioxidant activity. Pork samples (195 days old, $115{\pm}3\;kg$, female) used for the experiment was divided into three groups: T0(pigs not fed citrus byproducts), T1(pigs fed 3% and 5% citrus byproducts during growth and the finishing period, respectively), and T2(pigs fed 6% and 10% citrus byproducts). The loin used for the experiment was obtained from 5 pigs of each group, vacuum packaged, and then stored at $3^{\circ}C$ for 4 weeks. There was no difference among T0, T1, and T2 for pH, water holding capacity, or drip loss. As for the meat color of the loin, T1 and T2 showed higher redness($a^*$ value) during early chilling but showed higher yellowness($b^*$ value) during late chilling. T1 and T2 showed higher electron donating ability and lower volatile basic nitrogen, total plate count, and TBA values than T0, regardless of the chilling period. Thus, feeding citrus byproducts improves the storage stability of chilled pork in terms of rancidity and antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.2
• /
• pp.180-185
• /
• 2007

This study demonstrates that pork cholesterol levels are reduced in fattening stage swine fed $\beta-cyclodextrin({\beta}-cyclodextrin)$. The study subjects were 120 swine fed their respective chow diets containing 0, 5, 7, or 10% $\beta$-cyclodextrin for 35 consecutive days. Plasma total lipids, triglyceride and total cholesterol of the $\beta$-cyclodextrin treated group were significantly lower than those of the control group (p<0.05). The levels of plasma lipid were significantly decreased by 63.22 mg, 73.98 mg, and 82.12 mg in the fattening swine group fed $\beta$-cyclodextrin at 5%, 7%, and 10%, respectively, compared to those in the control group (p<0.05). When 5, 7, and 10% $\beta$-cyclodextrin was administered to fattening swine, the triacylglyceride levels were decreased by 56.24 mg, 55.48 mg, and 60.02 mg, and total cholesterol concentration was reduced by 25.05 mg, 27.17 mg, and 30.19 mg, respectively, compared to those in the control group (p<0.05). Excretion of total steroid significantly (p<0.05) increased with the increasing amount of $\beta$-cyclodextrin supplementation. The cholesterol levels of swine back fat, belly, loin, and ham were significantly decreased with increasing $\beta$-cyclodextrin supplementation (p<0.05). The pork cholesterol was significantly (p<0.05) reduced by 15.31% in the $\beta$-cyclodextrin treated group, compared to that of the control group. These results suggest that feeding $\beta$-cyclodextrin to fattening swine may produce novel functional pork with low cholesterol levels.

• Journal of the korean veterinary medical association
• /
• v.33 no.1
• /
• pp.22-28
• /
• 1997

12마리의 개들을 12주동안 6종류의 규정식으로 각각 급여시켰다. 규정식들은 단지 단백질원 즉 닭고기, 새끼양의 고기, 물고기, 쇠고기 및 콩이란 것에서만 차이가 있었다. 개들은 CBC 즉, 혈청화학프로필, 요분석, TSH반응시험 및 피부생검을 통하여 평가하였다. 피부생검은 조직학적으로 하는 것과 피부지방산 농도의 측정을 통한 평가, 두가지 방법으로 평가하였다. 평가된 지방산들은 리롤레산, 감마-리롤렌산, 알파-리롤렌산, 아라키돈산, 아이코사테트라에노이산 및 아이코사펜타에노이산 등이었다. 개들은 주관적으로 생검채취부위에서 털의 재성장과 비늘(피부의 얇은 조각)의 존재유무로 평가하였다. 결과에서 보면 각종의 규정식을 급여시킨 개들 사이에서 CBS, 조직적 소견 또는 피부지방산 수치에서 차이가 나타나지 않았다. 쇠고기 규정식을 급여시킨 12마리중 3마리의 개에서 고콜레스테롤 혈증이 있었고, 콩 규정식을 급여시킨 12마리중 9마리의 개에서 알카리성 오줌과 돼지고기를 급여시킨 12마리중 4마리가 비늘이 주관적 증가가 있었고, 털의 재성장이 감소된 것으로 나타났다.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.4
• /
• pp.487-495
• /
• 2013

The vacuum packaged ham and loin from low-fat pork cuts were frozen at $-20^{\circ}C$ for 3 months and thawed. Then, the thawed meat was chilled at $3^{\circ}C$, and impacts of chilling period on changes in physical properties of raw meat and cooked meat were investigated. In the case of raw meat, the pH value, $L^*$ value, drip losses, water holding capacity and gumminess of ham increased significantly on the 4th day compared with the 0th day of chilling after thawing. However the cooking losses, hardness and chewiness decreased significantly. The loin showed a similar tendency on the 2nd day of chilling after thawing. In the case of cooked meat, changes in physical properties during chilling period after thawing showed a similar tendency as raw meat, but pH value, $L^*$ value and $a^*$ value did not show significant difference. The springiness and cohesiveness of both raw meat and cooked meat did not show significant difference during chilling period after thawing. The sensory tenderness of ham and loin improved significantly on the 4th day and 2nd day during chilling after thawing, respectively.

• Food Science of Animal Resources
• /
• v.23 no.1
• /
• pp.32-38
• /
• 2003

The effects of curing temperatures(1, 5 and 10$^{\circ}C$) and times on the chemical properties and palatability of cured pork loins which were cured in the 7% curing solution were investigated. The pork loins cured at 10$^{\circ}C$ curing temperature showed the decreased level of pH and water holding capacity up to 15 days of curing time. The growth of bacteria in the curing solution and surface region of cured loins, cured at 10$^{\circ}C$ were rapid after 12 days of curing. However, bacteria were not detected(<0.05${\times}$10$^2$ CFU/g) in the central region of cured loin until 15 days of curing. The penetration of salt into the central region of cured loins was faster at 10$^{\circ}C$ curing temperature than at lower curing temperatures for all curing times. The difference of salt contents between surface and central regions in the cured loins was less at higher temperature than at lower temperatures, and the difference decreased in boiling process for all curing times. The color fixation of the cured boiled loins was better at 5 and 10$^{\circ}C$ curing temperatures than at 1$^{\circ}C$. The sensory scores for saltiness and flavor of the cured boiled pork loins were higher at higher temperature than at lower temperatures until 9∼12 days of curing. Palatable cured boiled pork loins could be produced under the curing solution at low temperatures of 1 and 5$^{\circ}C$ for 12 and 9 days, respectively.

• Korean Journal of Food Science and Technology
• /
• v.31 no.3
• /
• pp.606-611
• /
• 1999

To identify irradiated foods, studies have been carried out with electron spin resonance (ESR) spectroscopy on bone containing foods, such as chicken, pork, and beef. Bones cleaned, pieced and dried were irradiated with doses of 0, 1, 3, 5 kGys using a $Co^{60}$ irradiator. The bones were placed in a resonant quartz tube with an internal diameter of about 4.0 mm within the Bruker Win-ESR spectrometer, and the intensity of the ESR signal could be quantified by double integration of the first derivative spectrum. The irradiated bone presented an asymmetric absorption in shape, different from that of an unirradiated one. It could be possible to detect at doses lower than 1 kGy below the dose employed commercially (3 kGy) in the case of irradiated chicken bone. The signal intensity was greatest in the beef bone, intermediate in the pork bone and lowest in the chicken bone; it was normally lower for smaller animals than for larger species, and small variations were observed between samples of the same species. The intensity of the signal induced in bones increased linearly with irradiation doses in the range of 1.0 kGy to 5.0 kGy, and it was possible to distinguish between samples given low and high doses of irradiation. The signal stability for 6 weeks made them ideal for the quick and easy identification of irradiated meats.