• Transactions of the Korean Society of Automotive Engineers
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• v.19 no.3
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• pp.122-129
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• 2011

Biodiesel produced from triglyceride which is main component of animal fats and vegetable oils by methanolysis was known for remarkable cetane number. In this study, the derived cetane number of 3 kinds of biodiesel came from vegetable oils such as soybean oil, palm oil, and perilla oil and 2 kind of biodiesel which were produced from beef tallow and pork lard were analyzed using IQT (Ignition quality tester). In IQT test result, the derived cetane number of palm- , beef tallow- and pork lard's biodiesel were more excellent than other biodiesels. After analysis of biodiesel composed molecular by gas chromatography-mass and determination of the derived cetane number of pure biodiesel components using IQT, we have found that the low olefin contented and long alkyl chained biodiesel have excellent derived cetane number.

• Food Science of Animal Resources
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• v.36 no.2
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• pp.186-193
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• 2016

This study aimed to inhibit Escherichia coli (E. coli) O157:H7 artificially contaminated in fresh meat using bacteriophage. Among 14 bacteriophages, the highly lytic bacteriophage BPECO19 strain was selected to inhibit E. coli O157:H7 in artificially contaminated meat samples. Bacteriophage BPECO19 significantly reduced E. coli O157:H7 bacterial load in vitro in a multiplicity of infection (MOI)-dependent manner. E. coli O157:H7 was completely inhibited only in 10 min in vitro by the treatment of 10,000 MOI BPECO19. The treatment of BPECO19 at 100,000 MOI completely reduced 5 Log CFU/cm² E. coli O157:H7 bacterial load in beef and pork at 4 and 8h, respectively. In chicken meat, a 4.65 log reduction of E. coli O157:H7 was observed at 4 h by 100,000 MOI. The treatment of single bacteriophage BPECO19 was an effective method to control E. coli O157:H7 in meat samples.

• Journal of Environmental Science International
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• v.33 no.2
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• pp.179-185
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• 2024

This study aimed to evaluate the differences in canine preferences for pet food terrine according to the processing method. As companion dogs, three male Spitz canines (average age 12 years, average weight 7 kg) and three male Spitz mix canines (average age 12 years, average weight 5 kg) were used in Experiment 1, whereas five male (average age 10 years, average weight 9 kg) and five female Shetland Sheepdogs (Sheltie, average age 10 years, average weight 8 kg) were used in Experiment 2, to evaluate their preferences and intake types. In both experiments, all dog categories mostly preferred 'meat' when it came to their first choice of food consumed, followed by 'vegetables', 'mixed eating', and 'vegetable leftover' last. This confirms means that canines are carnivores, and over time, choosing 'vegetables' or 'vegetable leftovers' as a secondary or alternate food source can be considered a natural process. When provided various terrines, canines in both experiments first ingested 'cooked' rather than 'freeze-dried' duck, chicken, beef, and pork terrines when selecting food at the start of feeding. For both experiments, most of the intake types using duck, chicken, beef, and pork terrine showed a preference for 'after consuming cooked terrine first and then intake freeze-dried' item. In conclusion, the reason for preferring cooked terrine can be attributed to the difference in the preparation cooking method of freeze-dried cooked terrine.

• Korean Journal of Human Ecology
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• v.7 no.4
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• pp.5-23
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• 2004

This study was done to provide basic information for nutrition education and meal planning preference, Children's preference according to cooking method is high in fruit. drink, fried foods, dish food, but low in Sangchae, Sukchae, and Jangachies. The preference of staple food was that the most preferred foods were plain rice in rice, chicken gruel in gruels, rolled rice in one dish foods. and Jajangmyeon in noodles. The preference of side dishes was that the most preferred foods were seaweed in soups, Kimchi in Chigaes, beef and pork rib in steamed foods, beef in braised foods, Bulgogi in grilled foods, egg-fry in pan fried foods, Ddukbokki in stir-fried foods, pork cutlet in fried foods, Dotorimuk in Sangchaes, fruit in salads, bean sprouts in Sukchaes, Baechu Kimchi in Kimchies and Danmuji in Jangachies. The preference of snack was that the most preferred foods were citrus in fruits, Kkuldduk in rice cakes, hotdog in bread, ice cream in milk and dairy products and fruits juice in drink.

• Korean Journal of Veterinary Service
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• v.45 no.3
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• pp.229-236
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• 2022

This study describes an analytical method based on LC-MS/MS for the quantitation of 5 fluoroquinolones (Enrofloxacin, Ciprofloxacin, Marbofloxacin, Norfloxacin and Danofloxacin) in meat, and was applied to 230 meat samples for validation. Quantitation was performed based on a matrix-matched calibration to compensate for the matrix effect on the electrospray ionization. Good linear calibrations (R²≥0.998) were obtained for all fluoroquinolones at 6 concentrations of 1~50 ㎍/kg. Satisfied recoveries of all fluoroquinolones were demonstrated in spiked meat at three levels from 10 to 50 ㎍/kg. The recoveries ranged between 75.8~99.2% in beef, 80.1~99.6% in pork and 72.2~99.8% in chicken, respectively. The limits of quantitation (LOQs) for fluoroquinolones ranged from 0.7 to 3.2 ㎍/kg. We also monitored fluoroquinolones residue in the sample (beef 107, pork 71, chicken 52) using LC-MS/MS. Residues of fluoroquinolones which exceeded maximum residue limits (MRL) were not exceed in any of the 230 samples.

• Korean Journal of Veterinary Service
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• v.44 no.3
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• pp.125-131
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• 2021

Benzimidazole is an widely used anthelmintics in livestock clinics. The aim of present study was to investigate benzimidazole residues in the meat in Sejong City. A total of 338 samples of meat(beef 287, pork 37, chicken 14) were selected from the laboratory meat(Korean beef genetic test, hygiene test) supplied to school in Sejong City. Representative benzimidazole class drug such as thiabendazole, 2-amino albendazole sulfone, fenbendazole, oxfendazole, and oxfendazole sulfone were monitored in samples by using lc-ms/ms and the analysis was preformed based on the Korea Food Code guideline. Limit of quantitation (LOQ) was ranged from 0.56 to 3.02 ppb for target drugs and the accuracy was within the acceptance criteria. Among the sample analyzed only one case, the pork meat was found to have drug levels that exceed LOQ. However, the overall residue concentration was 2.17 ppb, which was lower than the maximum residue levels (100 ppb).

• Korean Journal of Veterinary Research
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• v.47 no.4
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• pp.449-456
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• 2007

The approval of use of certain food-grade phosphates as food additives in a wide variety of meat products greatly stimulated research on the applications of phosphates in foods. Although phosphates have never been classified as antimicrobial agents, a number of investigators have reported that phosphates have antimicrobial activities. Phytic acid is a natural plant inositol hexaphosphate constituting 1-5% of most cereals, nuts, legumes, oil seeds, pollen, and spores. In this study, we investigated antibacterial activities of sodium phytate (SPT), sodium pyrophosphate (SPP), sodium tripolyphosphate (STPP) on Salmonella typhimurium in tryptic soy broth and in row meat media including chicken, pork and beef. SPY, SPP and STPP at the concentrations of 0.5 and 1% dose-dependently inhibited the growth of S. typhimurium in tryptic soy broth at various pHs. The antibacterial activities of SPT and STPP were the stronger than that of SPP. In chicken, pork, and beef, SPT, SPP and STPP at the concentrations of 0.1, 0.5 and 1.0% significantly inhibited the bacterial growth in a dose-dependant manner (p < 0.05). The antibacterial activities of SPT, SPP, and STPP were more effective in chicken than beef. SPT and STPP at the concentration of 1% reduced the bacterial count by about 2 log units. The addition of SPT, SPP and STPP at the concentration of 0.5% in meats increased the meat pHs by 0.28-0.48 units in chicken, pork, and beef. These results suggest that SPT and STPP were equally effective for the inhibition of bacterial growth both in TSB and meat media and that SPT can be used as an animal food additive for increasing shelf-life and functions of meats.

• Proceedings of the Korea Water Resources Association Conference
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• 2021.06a
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• pp.148-149
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• 2021

Food waste has increasingly become a global issue of concern among the researchers and policymakers due to its significant environmental and economic impacts, and other associated unsustainable use of resources, including water resources. While food wastage occurs at each stage of the supply chain with food loss at the upstream and food waste at the downstream, the impacts of food waste occurring at the consumption side are enormous due to the accumulated added values. In this study, the embedded water resources, greenhouse gas emissions, and economic loss of household food waste were investigated. The primary granular data of household food waste was collected through direct sampling from 218 selected households of the Buk-gu community in Daegu, South Korea from July 2019 to May 2020. The water footprint, which was based on the water footprint concept, i.e., indirect water use, and GHG emission potential factor for each of the food items were adopted from the literature, while the retail prices and disposal cost were used to assess the economic cost of wasted food items. The water footprint, GHG emission associated with environmental impacts, and the economic cost of 42 major identified wasted food items were conducted. The findings showed that an average of 0.73 ± 0.06 kg/household/day edible food waste was generated among the sampled households, with leafy vegetable, watermelon, and rice responsible for 10, 9, and 4%, respectively, of the total weight of the 42 food wasted items. The water footprint and environmental impact of the household food waste resulted in 0.46 ± 0.04 m³ and 0.71±0.05 kg CO2eq, respectively. Beef, pork, poultry, and rice accounted for 52, 9, 5, and 4% of the total water footprint, while beef, pork, rice, tofu/cheese had 52, 8, 6, and 6% of the total emissions, respectively, embedded in the food wasted. Furthermore, the average estimated economic cost associated with wasted food items was 3855.93±527.27 Korean won, with beef, fish, and leafy vegetable responsible for 21, 13, and 10%, respectively, of the total economic cost. A combined assessment using water-environmental-economic nexus indicated that animal-based food had the highest footprint impacts, with beef, pork, and poultry indicating high indices of 0.3, 0.08, and 0.06 respectively, on a scale of 0 to 1, compared to corn and lettuce with lowest impacts of 0.02. Other food items had moderate impact values ranging from 0.03 to 0.05. This study, therefore, provides insight into the enormity of environmental and economic implications of household food waste among Korean households.

• Korean Journal of Veterinary Service
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• v.35 no.3
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• pp.215-222
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• 2012

Species-specific $TaqMan^{(R)}$ probe-based real-time PCR assays were developed for detection of beef, pork, chicken, duck, goose and turkey. The primer and probe sets used in this study were designed to be complementary to fibroblast growth factor (FGF) for cattle and pig, mitochondrial NADH dehydrogenase (ND) subunit 3 and ND2 for chicken and duck, 12S rRNA for goose and turkey, respectively. As internal positive control we used conserved region in the ribosomal 18S RNA gene to ensure the accuracy of the detection of target DNA by real-time PCR. We confirmed that real-time PCR assays with the primer and probe sets were positive for cattle, pig and chicken intended target animal species with no cross-reactivity with other non-target animal species. Only >50 ng DNA of beef show cross-reactivity in the determination of duck. Using species-specific primer and probe sets, it was possible to detect amounts of 0.1 ng DNA of cattle and pig, 1.0 pg DNA of chicken, duck and turkey, and 0.1 pg DNA of goose for raw samples, respectively. The detection limits were 0.1 ng DNA of cattle, 1.0 ng DNA of pig and 1.0 pg DNA of chicken for DNA mixtures (beef, pork and chicken) extracted from heat-treated ($121^{\circ}C$/5 min) meat samples. In conclusion, it can be suggested that the $TaqMan^{(R)}$ probe-based assay developed in this study might be a rapid and specific method for the identification of meat species in raw or cooked meat products.

• Journal of Microbiology and Biotechnology
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• v.25 no.9
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• pp.1460-1466
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• 2015

In this study, the prevalence of Shiga toxin-producing Escherichia coli (STEC) was investigated among raw meat or meat products from slaughterhouses and retail markets in South Korea, and their potential for antibiotic resistance and virulence was further analyzed. A total of 912 raw meats, including beef, pork, and chicken, were collected from 2008 to 2009. E. coli strains were frequently isolated in chicken meats (176/233, 75.9%), beef (102/217, 42.3%), and pork (109/235, 39.2%). Putative STEC isolates were further categorized, based on the presence or absence of the Shiga toxin (stx) genes, followed by standard O-serotyping. Polymerase chain reaction assays were used to detect the previously defined virulence genes in STEC, including Shiga toxins 1 and Shiga toxin 2 (stx1 and 2), enterohemolysin (ehxA), intimin (eaeA), STEC autoagglutination adhesion (saa), and subtilase cytotoxin (subAB). All carried both stx1 and eae genes, but none of them had the stx2, saa, or subAB genes. Six (50.0%) STEC isolates possessed the ehxA gene, which is known to be encoded by the 60-megadalton virulence plasmid. Our antibiogram profiling demonstrated that some STEC strains, particularly pork and chicken isolates, displayed a multiple drug-resistance phenotype. RPLA analysis revealed that all the stx1-positive STEC isolates produced Stx1 only at the undetectable level. Altogether, these results imply that the locus of enterocyte and effacement (LEE)-positive strains STEC are predominant among raw meats or meat products from slaughterhouses or retail markets in Korea.