• Food Science of Animal Resources
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• v.24 no.2
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• pp.146-150
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• 2004

The objectives of this study were to develope the uncooked-restructured belly (URB) and the processed-restructured bacon (PRB) using a protein-emulsion material (PEM) from pork, and to evaluate the quality characteristics of the URB and PRB. The PEM used to adhere muscle and fat tissues was prepared with a salt-soluble protein and emulsions (ratio 9:1). In color measurements, L$\^$*/, a$\^$*/ and b$\^$*/ values were significantly (p＜0.05) higher in URB than PRB. There was no significant difference in L$\^$*/ value between PRB from fresh pork and PRB from thaw pork PRB showed significantly (p＜0.05) higher water holding capacity compared to URB. Tensil strength of PRB was also significantly (p＜0.05) higher than that of URB. However, PRB from thawed pork marked the lowest color score among restructured meats in sensory evaluation. The scores of juiciness and tenderness were significantly (p＜0.05) Higher in URB compared to PRB. Consequently URB had significantly (p.＜0.05) higher score of overall acceptability than PRB. These results suggested that URB made with PEM could have a better sensory characteristics compared to PRB. Results also suggested that the PEM would not be enough to adhere fresh muscle and fat tissues as much as PRB, even though the possibility of PEM was confirmed as a meat glue.

• Journal of Food Hygiene and Safety
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• v.18 no.1
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• pp.33-35
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• 2003

This study was performed to investigate the contents of nitrites in 450 meat products in Seoul from Jan. to Dec. in 2002. Nitrites of the samples were determined by Diazoa method. One sample of 450 (0.22%) were detected over 70 ppm in NO$_2$￣ contents. In samples detected over 10ppm, 45.9% (106/231) in hams, 62.5% (70/112) in sausages, 37.5% (6/16) in bacons, and 12.5% (2/16) in crushed meats. Together, these results demonstrated that the processed market meat products must be reinforced to supply for the citizens as safe foods.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.21 no.2
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• pp.69-80
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• 2010

This study analyzed the Harris's philosophical ideas, American library classification in the Harris's era, and relationship to Bacon, Hegel, DDC based on the Harris's classification system. As is generally known so far, Harris himself described to have derived his classification from inverted Baconian arrangement. It is nowhere to be found that Harris reflected on Hegel's philosophical ideas in his scheme. But on this study, Harris was a Hegelian and a leading American exponent of ideas of Hegel at that time. So we can analogize being reflected on Hegelian philosophy in the Harris's scheme and actually the Hegelian basis can be founded for much of Harris's scheme. Also we can find that Harris's scheme springs directly from Bacon and indirectly Johnston's scheme.

• 베이커리
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• no.6 s.359
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• pp.100-101
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• 1998

• 베이커리
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• no.9 s.398
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• pp.116-117
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• 2001

• KAPE Magazine
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• s.208
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• pp.19-19
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• 2013

• 베이커리
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• no.11 s.412
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• pp.166-171
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• 2002

• the MEAT Journal
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• s.16 fall
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• pp.46-49
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• 1997

• 베이커리
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• no.11 s.340
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• pp.156-157
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• 1996

• 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.