• 한국식품조리과학회지
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• 제6권4호통권13호
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• pp.85-97
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• 1990

This study is carried out to understand and analyze the cooking and processing methods presented in the CHE MIN YO SUL-Chinese books of husbandary-written in sixth century that composed of two part (agricultural production and product-utilization). Especially Ouja, Po, Suk, Keng, Hak, Jeung and Bu written in part II which studied this time. There are Eight kinds of Ouja, seven kinds of Po and Suk, Twentynine kinds of Keng and Hak, Sixteen kinds of Jeung and Bu. Ouja is something like Korean Kajamisikhae which cooked with fresh fish, dried fish, pork, rice and then seasoned. Po is a dried slice beef, poultry and fish with seasoned, Suk is a dried in original shape with seasoned. These are something like Korean dried beg, dried fish and Amchipo. Keng is a clear soup and Hak is a boiled muddy soup with cereal. Jeung is a steamed beef, poultry, fish in the earthenware steamer and Bu is a roasted in the copper pan.

• 한국식품영양과학회지
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• 제27권1호
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• pp.182-190
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• 1998

This study was conducted to compare food intakes between newly diagnosed diabetics and non-diabetics by food frequency questionnarie in adults in rural area. Food frequency questionnaire containing 65 food items was executed to 2,406 subjects over 30 years of age living inYeonchon-gun, Kyungki province. Frequency of consumption of each food items were divided into 9 categories ranging from 'over 3 tiemes a day' to 'never'. Fasting blood glucose levels were measured and 2-hour glucose tolerance test was administered for each subject. Newly diagnosed diabetics were identified as those with fasting blood glucose level ≥ 140mg/dl or 2-hour postprandial glucose level ≥200mg/dl and without previous diagnosis of diabetes. Intake frequencies of food items were compared between newly diagnosed diabetics and nondiabetics. For each food item examined, odds ratios for developing diabetes were calculated for people consuming more frequently, after adjusting for age, BMI and sex. Food intake frequencies were compared according to the occurrence of diabetes. Twenty four items were more frequently consumed by nonidabetics and 12 items were more frequently consumed by newly diagnosed diabetics. Odds ratios for diabetes were significantly lower for breads, biscuit, beef loin, beef tender loin, pork belly, fish paste, coffee, cola/cider, candy, beer, chongak kimchi, carrot, mushrooms and other white vegetables, banana, melon and juice. On the other hand, odds ratios for diabetes were higher for zucchini and garlic. Although this was a cross over prevalence study, the results indicate that consumption frequencies of several food items were related with the occurrence of diabetes in the study subjects.

• 한국축산식품학회지
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• 제34권4호
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• pp.507-515
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• 2014

The consumption of meat is increasing in India and agriculture is considered as the backbone of a majority of people. Livestock plays a significant role, and poultry and dairy are the major sectors contributing to economic development. The majority of meats consumed in India are fish, bovine, mutton, goat, pig, and poultry. In Indian context, culture, traditions, customs, and taboos influence meat consumption to a great extent. However, studies show that urbanization has been causing a rise in demand for meat products. India is the world's second largest exporter of beef. In India, 95% of goat meat produced is consumed locally. Meat consumption, in particular, is determined by the religions where pork is forbidden to Muslims and beef is prohibited to Hindus. The preference and consumption of chicken meat can be considered as a universal phenomenon and chicken meat is greatly accepted by consumers in India as compared to the other meat consumption. The increase of chicken meat consumption is due to the versatility of the meat, relatively low cost in comparison to other meat, and the acceptance of the chicken meat to all religions. There has been a great rise in the production of livestock products and this is expected to continue in the future. The pattern of meat consumption depends considerably on culture, tradition and urbanization. This review was formulated with the objective of identifying the meat consumption patterns in a typical Indian society.

• 한국식품조리과학회지
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• 제32권4호
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• pp.476-491
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• 2016

Purpose: This study investigated consumers' perception of food safety and risk from foodborne illness and consumption pattern of meat and processed meat products in Korea. Methods: A quantitative survey was performed by trained interviewers, surveying 1,500 adults who were randomly selected from six major provinces in Korea. Results: Most of the respondents reported foodborne illness risk related to the consumption of raw meat but not related to heated meat and processed meat products. As respondents perceived the risk of food poisoning from raw meat, the purchase and intake decreased (p<0.001). Most of the respondents considered a low possibility of foodborne illness at home. Seventy-seven percent of the respondents thought that bacteria and virus are the main causes of foodborne illness. Improper storage practice (40.7%) and unsafe food material (29.3%) were the main risk factors contributing to foodborne illness. Perception and practice of food safety was significantly different by the residency area. The most preferred meat, processed meat, and processed ground meat products were pork (58%), ham (31.1%), and pork cutlet (40.4%), respectively. The most preferred cooking method was roasting, regardless of the type of meat, but the second preference for cooking method was significantly affected by the type of meat (p<0.001): stir-fried pork, beef with seasoning, fried-chicken and boiled duck. Frequency of eating out was 0.75/day on weekdays and 0.78/day on weekends at the mainly Korean BBQ restaurant. Conclusion: The results of this study could be used to develop science-based education materials for consumer and the specific guideline of risk management of meat and processed meat products.

• 한국식품과학회지
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• 제31권1호
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• pp.183-188
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• 1999

국내 식육중 Y. enterocolitica의 분포 조사 및 분리균의 특성을 조사하기 위하여 4월부터 11월사이에 상, 하반기로 나누어 소고기, 돼지고기, 닭고기 463건을 서울, 대전, 광주, 부산에서 구입하여 실험하였다. 전체 식육중 17.5% (81건)에서 Y. enterocolitica가 분리되었으며 닭고기(26.0%)가 가장 많이 오염되어 있었다. 분리율은 계절에 따라 차이를 보였는데 하반기에 수거한 돼지고기와 닭고기에서 상반기보다 2배이상 높은 균 분리율을 보였다. 항생제 감수성 실험결과 대부분의 분리균은 carbenicillin, ampicillin, erythromycin, penicillin, bacitracin에 대해 내성을 나타내는 반면 polymyxin B, kanamycin, trimethoprim/sulfamethoxazole, ciprofloxacin, tetracycline, nalidixic acid, gentamicin등에 감수성을 나타내었다. 분리된 Y. enterocolitica의 혈청형은 serotype O:5가 주종이었고 일본 및 유럽 등지에서 많이 분리되어지는 O:9는 분리되지 않았다. PCR 실험결과 81개의 분리균주중 8균주(10%)가 병원성을 갖고있는 것으로 밝혀졌는데 그 중 6균주가 돼지고기에서 발견되었다. 그리고 돼지고기 분리균주중 병원성이 없는 것으로 널리 알려져 있는 serotype O:5가 PCR 양성반응으로 병원성을 보여 이전 연구들과 상반된 결과를 나타낸 것에 대해서는 더 연구해야할 과제로 남아 있다.

• Asian-Australasian Journal of Animal Sciences
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• 제25권5호
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• pp.725-732
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• 2012

This study was carried out to investigate the effects of hydrated potato starch on the quality of low-fat ttoekgalbi (Korean traditional patty) packaged in modified atmosphere conditions during storage. The ttoekgalbi was prepared from 53.2% lean beef, 13.9% lean pork, 9.3% pork fat, and 23.6% other ingredients. Two low-fat ttoekgalbi treatments were prepared by substituting pork fat with hydrated potato starch; either by 50% fat replacement (50% FR) or 100% fat replacement (100% FR). Both 50% and 100% FR increased the moisture, crude protein, and decreased fat content, cooking loss, and hardness. For MAP studies, 200 g of ttoekgalbi were placed on the tray and filled with gas composed of 70% $O_2$: 30% $CO_2$ (70% $O_2$-MAP) and 30% $CO_2$: 70% $N_2$ (70% $N_2$-MAP), and were stored at $5^{\circ}C$ for 12 d. During the storage time, both 50% and 100% FR showed higher protein deterioration, while no differences were found in CIE $a^*$, CIE $L^*$, lipid oxidation, and bacterial counts in comparison to control. The ttoekgalbi with 70% $O_2$-MAP was more red, lighter in color, and showed higher TBARS values compared with 70% $N_2$-MAP. The meat with 70% $N_2$-MAP showed lower aerobic bacterial counts in control than those with 70% $O_2$-MAP. The lower anaerobic bacterial counts were observed only in 50% FR and 100% FR packed with 70% $N_2$-MAP in comparison with 70% $O_2$-MAP. In conclusion, the fat replacement with hydrated potato starch showed no negative effects on the quality of low fat ttoekgalbi during storage and 70% $N_2$-MAP was better than 70% $O_2$-MAP for low-fat ttoekgalbi packaging.

• 분석과학
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• 제24권4호
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• pp.237-242
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• 2011

본 연구에서는 쇠고기 및 돼지고기 중 의약품인 메타미졸(metamizol)의 잔류량을 LC/MS/MS를 이용하여 정량하는 방법을 개발하였다. 분석은 그 주대사체인 4-methylaminoantipyrin (MAA)을 대상으로 하였으며, 식육에서 acetonitrile로 추출하여 간단한 정제를 거쳐 multiple reaction monitoring (MRM) 법으로 분석하였다. 정량을 위해 바탕시료에 MAA를 첨가한 식육을 추출하여 검정곡선을 작성하였다. MAA의 검량선의 결정계수는 위 두 가지의 시료에 대해 > 0.99 이었다. 개발된 시험법으로 본 실험실 내에서 6회 반복실험을 실시하였고 타 기관 두 곳에 의뢰하여 실험실간 비교 시험을 실시하였다. 쇠고기 분석의 실험실내 정확도는 78-102% (CV 5.5-9.1%), 실험실간 정확도 98% (CV 14%), 돼지고기 분석의 실험실내 정확도는 95-99% (CV 3.9-5.6%), 실험실간 정확도는 111% (CV 13%)를 보였다.

• 한국식품과학회지
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• 제42권5호
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• pp.515-520
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• 2010

본 연구를 통하여 확립된 시험법은 고감도를 가지고 선택성이 뛰어난 LC/MS/MS를 이용하여 한번의 시료전처리와 분석을 통하여 축산식품 중 잔류하는 벤지미다졸계 구충제인 albendazole, fenbendazole, thiabendazole, flubendazole 및 oxibendazole 5종의 잔류량 분석을 가능하게 하였다. 추출용매로 ethyl acetate를 사용하고 MCX 카트리지를 이용하여 정제를 한 시험법으로 Codex guideline(20)에 따라 검량선의 직선성, 회수율, 검출한계 및 정량 한계 등에 대한 실효성을 검증한 결과 검량선은 모두 0.999 이상의 좋은 직선성을 가졌으며 회수율은 albendazole 71-74%, fenbendazole 70-72%, thiabendazole 79-83%, flubendazole 79-83%, oxibendazole 81-86%로 좋은 결과를 얻었다. 또한 검출한계 및 정량한계는 0.01 ppb, 0.03 ppb로 잔류허용기준이 가장 낮은 flubendazole의 10 ppb보다 100배 정도 더 좋은 감도를 가지고 있으며, 소의 근육, 간, 및 천엽에서 MSPD법으로 분석한 실험(21)과 정제과정 없이 유기용매로 추출하여 LC/MS로 분석한 실험의 회수율(22)보다 본 연구의 시험법이 더 좋은 회수율을 보여주었다. 또한 확립된 시험법을 이용하여 유통 중인 돼지고기, 쇠고기, 닭고기 총 270건을 수거하여 잔류량을 모니터링 한 결과 경기, 충청, 전라, 경상 지역에서 수거한 돼지고기에서 fenbendazole이 0.0012-0.0031 mg/kg의 수치로 검출이 되었고, 그 검출률은 4.4%이었으나 잔류허용기준인 0.1 mg/kg보다 낮은 수준이었다. 또한 fenbendazole에 대한 노출량 평가 결과 JECFA에서 정하고 있는 ADI의 0.01% 이하로 나타났다. 그러나 축산 농가에서 축산물의 생산량을 높이기 위하여 벤지미다졸계 구충제를 과다 사용하거나 안전 휴약기간을 준수하지 않을 경우 축산물의 체내에 잔류가능성이 높기 때문에 지속적인 잔류실태 조사가 수행되어야 할 것으로 사료된다.

• 한국식품영양학회지
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• 제22권4호
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• pp.612-617
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• 2009

This study was conducted to assess the information of food safety by college students according to mass-media reports. To accomplish this, a survey was conducted to investigate the preference and reliability, of primary mass-media sources of BSE information, and BSE-related knowledge of college students. The most common sources of media by male and female students were terrestrial television(60%), the internet(21%) and newspapers(11%) and terrestrial television(60%), newspapers (18%) and the internet(17%), respectively. The reliability of media of male students were terrestrial television(53%) and the internet(40%), while for female students these values were terrestrial television(55%) and internet(37%), respectively. In the case of male students, the primary sources of information regarding BSE were terrestrial television(54%) and the internet(38%), but for female students the primary sources were terrestrial television(57%) and the internet(37%). Both male and female students were found to have less knowledge regarding prions, SRM, and MM type genes associated with BSE when compared to the other factors associated with this disease. In addition, the important determining factors for the food purchase of male and female students both were the orders of taste, hygiene, price. The preferences for meats and the beef-alternative meats of male and female students were the orders of pork, chicken. Based on these results, greater efforts should be made to provide meaningful information regarding the safe production and distribution of meats.

• 한국축산식품학회지
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• 제42권5호
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• pp.744-761
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• 2022

The liquid chromatography mass spectrometry (LC-MS)-based metabolomic and lipidomic methodology has great sensitivity and can describe the fingerprint of metabolites and lipids in pork and beef. This approach is commonly used to identify and characterize small molecules such as metabolites and lipids, in meat products with high accuracy. Since the metabolites and lipids can be used as markers for many properties of a food, they can provide further evidence of the foods authenticity claim. Chromatography coupled to mass spectrometry is used to separate lipids and metabolites from meat samples. The research data usually is compared to lipid and metabolite databases and evaluated using multivariate statistics. LC-MS instruments directly connected to the metabolite and lipid databases software can be used to assess the authenticity of meat products. LC-MS has good selectivity and sensitivity for metabolomic and lipidomic analysis. This review highlighted the combination of metabolomics and lipidomics can be used as a reference for analyzing authentication meat products.