• Food Science of Animal Resources
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• v.32 no.1
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• pp.103-111
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• 2012

This study was carried out to examine foodborne pathogenic contamination from 1,080 samples of cooked hams and sausages at 10 Korean processing facilities in 2010. The samples were collected from the six primary and additional sterilization products in same lot. To detect Salmonella spp., Staphylococcus aureus, Listeria monocytogenes and Clostridium perfringens in those products (n=1,080), the domestic standard method for Processing and Ingredients Specification of Livestock Products was used. As a result, Salmonella spp. was not detected in all 636 ham and 444 sausage samples. However, L. monocytogenes was detected in four (0.6%) ham and eight (1.8%) sausage samples from five manufactures. S. aureus was also only detected in 4 (0.6%) ham samples from two manufacturers, and C. perfringens was detected in 3 (0.5%) ham samples from three manufacturers, the contamination levels of these pathogens were less than 100 CFU/g. In conclusion, the results of this study indicate that the additional sterilization step of processing manufacturers could not assist to control the foodborne pathogenic bacteria.

• Journal of Animal Science and Technology
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• v.49 no.3
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• pp.387-394
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• 2007

To investigate the effects of deboning time and muscle type of ham on quality characteristics of cooked press ham, a total of twelve pigs(barrow, 100±5kg) were slaughtered and split in half. The left side ham of carcasses was deboned immediately after slaughter whereas the right side ham was deboned after chilling for 24 hours at 4℃. Each of two muscles(SM; Semimembranosus, BF; Biceps femoris) was used to make a press ham. The pH of hot-boning muscles was significantly(p＜0.05) higher than that of cold- boning muscles, and the pH of SM samples was significantly(p＜0.05) higher than BF samples. Hot-boning muscles showed significantly(p<0.05) longer sarcomere length compared with cold-boning muscles. There was no significant difference in myoglobin(Mb) percentage between SM and BF muscles, but SM samples of hot-boning showed significantly(p<0.05) lower L* value compared to hot-boning BF samples. The lightness(L*) of hot-boning muscles was significantly(p<0.05) lower than that of cold-boning muscles. These results suggested that the dark color of hot-boning samples might be due to not only the high muscle pH but also the long sarcomere length without difference in Mb percentage. Hardness and gumminess of hot-boning press ham were significantly(p<0.05) lower than those of cold-boning samples. These results implied that color and pH of press ham did not affected by deboning time or muscle type of ham. However data suggested that texture and panel test of press ham might be improved by using hot-boned muscle due to long sarcomere length of raw meat.

• Journal of Animal Science and Technology
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• v.48 no.3
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• pp.425-434
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• 2006

Press ham were manufactured to investigate the effects of ginseng powder on quality characteristics of press ham. Each treatment added pork loin basis with Ginseng powder(0, 0.5, 1.0, 1.5 and 2.0%) were stored until 28 days at 4℃. The changes in shear force value, thiobarbituric acid reactive substances (TBARS), fatty acid composition and sensory evaluation of each treatment were measured until 28 days at 4℃. Shear force value was not significantly different between the control and ginseng treatment groups. The value for all treatments were decreased significantly by the passage of storage time (P<0.05). Remarkable differences were found in sensory properties(color, flavor and acceptability) among control and ginseng treatment groups. This was not clearly changed by the passage of storage time. Ginseng treatment groups showed significantly (p<0.05) lower TBARS value than the control. TBARS value was increased significantly during storage in all treatments. Fatty acid composition did not significantly differ between the control and ginseng treatment groups. Summing up the a forementioned results, press ham manufacturing with ginseng powder was not affected in shear force value, sensory evaluation, TBARS and fatty acid composition. Also, it may be assumed that the high quality press ham can be manufactured with the extend of storage period and saponin accumulation.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.277-284
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• 2005

Press ham were manufactured to investigate the effects of ginseng powder on quality characteristics of press ham. Each treatments added pork loin basis with ginseng powder(0, 0.5, 1.0, 1.5 and $2.0\%$) were stored until 28 days at $4^{\circ}C$. The changes in physico-chemical properties, texture and chemical composition of each treatments were measured during 1, 7, 14, 21 and 28 days at $4^{\circ}C$. There was a not significantly difference in chemical composition between control and ginseng treatment groups. pH value of ginseng treatment groups were decreased significantly than those of control(p<0.05). pH of control and ginseng treatments were increased significantly as the storage period passed(p<0.05). Meat color(CIE $L^{\ast},\;b^{\ast}$) of ginseng treatment groups were increased significantly than that of control(p<0.05). Meat color(CIE $a^{\ast}$) of ginseng treatment groups were decreased significantly than those of control(p<0.05). It was not clearly changed by the passage of storage time. There was a not significantly difference in texture between control and ginseng treatment groups. It was not clearly changed by the passage of storage time. Summing up the a forementioned result, press ham manufacturing with ginseng powder was not affected in physico-chemical properties and texture characteristics. Also, it may be assumed that the high quality press ham can be manufactured with saponin accumulation.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2002.11a
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• pp.157-157
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• 2002

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2003.06a
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• pp.135-135
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• 2003

• 건강소식
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• v.36 no.9
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• pp.40-41
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• 2012

흔히 뱃살이 나오는 것으로 표현되는 복부비만은 배에 과도한 지방이 축적된 상태로, 한국인의 허리둘레 기준으로는 남자 35.4인치(90cm), 여자 33.5인치(85cm) 이상인 경우에 해당한다. 지금까지 복부비만은 대사증후군의 일환으로서 당뇨병 발생 위험이나 심혈관계 질환의 위험을 높이는 것으로 알려져 왔으나 최근의 연구 결과에 따르면 허리둘레가 독립적으로 제2형 당뇨병 발병 위험과 밀접하게 연관된 것으로 나타났다.

• 식품문화 한맛한얼
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• v.6 no.2
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• pp.160-164
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• 2013

한국인의 밥상에서 육류의 비중은 가파른 상승세를 보인다. 고기 구경이 연례행사였던 그때 그 시절이 불과 몇 십 년 전이건만, 이제는 오히려 건강을 생각해서 고기를 덜 먹으라고 난리다. 그런데 사실 더 문제인건 그냥 고기가 아니라 가공육류의 범람이다. 넘쳐나는 가공육류, 생고기와는 다른 독특한 풍미로 우리를 유혹하는 햄과 소시지는 어떻게 골라먹는 것이 좋을까.

• 월간산업보건
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• s.43
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• pp.9-13
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• 1991

본 종합정도관리사업 강습교재의 내용은 현재 일본에서 실시하고 있는 일본의 작업환경 측정사에 대한 교육을 위한 교재로서 이 내용은 일본의 산업안전보건법과 그 시행령, 규칙의 개정에 따라 건강진단 및 환경측정 항목이 추가 또는 개정되었는 바 이의 실행에 있어서 측정치들의 정도를 관리하고자 하는 방안의 일환이다. 일본과 유사한 규정을 갖고 있는 우리나라에서 참고가 되겠기에 그 내용을 간추려 소개하는 바이다.

• Korean Institute of Interior Design Journal
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• v.17 no.6
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• pp.102-110
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• 2008

In choreography, the relationship between body and space is fundamental. Not only in the performing arts, it is an essential part in space design as well. In this sense, the comparison study between performing arts and space design will have various helpful aspects from which a creative design can be derived. This thesis aims to study spatial characteristics and expression methods in the choreography of performing arts that is dance in this case. The general background study of the relationship between body movement and space design in the modem art and architecture was explained in advance. And then its application in choreography was studied. Two case choreographers were selected: Merce Cunningham and Frederic Flamand. They have unique ways of designing and choreographing the relationship between body movements and stage spaces. This thesis attempts to find the differences as well as common characteristics between the two choreographers in terms of how they relate bodily movements and emotions into the given space.