• Korean Journal of Veterinary Service
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• v.27 no.3
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• pp.265-272
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• 2004

It was carried out to compare the residual materials by EEC 4-plate, Charm II and HPLC method in the muscles of cattle and pigs from slaughter-houses in Seoul from 2000 to 2003. Residual materials were detected from $1.10\%$(73/6,623) samples by EEC 4-plate method, and $10.93\%$(55/503) samples by Charm II method. The highest residual concentration(ppm) of oxytetracycline, tetracycline, chloramphenicol, chlortetracycline, sulfamethazine, sulfamerazine, sulfadimethoxine, penicillin and sulfamonomethoxine were 25.5, 3.46, 3.26, 1.5, 0.3, 0.2, 0.2, 0.14, and 0.07, respectively. Eighty nine samples were classified as 58($65.17\%$) only tetracyclines, 20($22.47\%$) only sulfonamides, 3($3.37\%$) only ${\beta}$-lactams, 2($2.25\%$) only chloramphenicol, 4($4.49\%$) tetracyclines and sulfonamides simultaneously, 1($1.12\%$) chloramphenicol and sulfonamides simultaneously, and 1($1.12\%$) chloramphenicol, sulfonamides and tetracyclines simultaneously.

• Journal of Food Hygiene and Safety
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• v.9 no.3
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• pp.133-139
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• 1994

The pyrolytic formation of benzo[a]pyrene during the cooking procedure was analysed in beef, pork, pacific saury, rice, and soybean by HPLC. In raw foods, benzo[a]pyrene (B[a]P) was not detected or negligible, but it was increasingly formed when foods were boiled (0.010~0.037 ppb) and more dramatically during broiling (0.302~0.851 ppb) in a time dependent manner. Human daily intake of B[a]P in Koreans and cancer risk assessment were estimated based on food consumption per capita and carcinogenic potency of B[a]P. When cooked foods were consumed for entire life time, cancer risk was estimated to bo 1.77$\times$10-6>1.65$\times$10-7>1.32$\times$10-8 by the order of broiled, boiled, and raw foods consumption. These data suggest that broiled foods produce more benzo[a]pyrene than water boiled foods. Thus cooking procedure is an important factor for the formation of carcinogens and needs to bo modified to reduce cancer risk for man.

• THE INTERNATIONAL COMMERCE & LAW REVIEW
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• v.67
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• pp.187-208
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• 2015

The Korea China FTA was signed on June 1 2015. It includes some concessions regarding major export items in the manufacturing sector for the protection of primary industries and preferential tariffs for a number of products produced in the Kaesong Industrial Complex. Primary industries are what the Korean government paid the greatest attention to. Rice was excluded from the negotiations from the get go, and was joined by 548 other food items including pork, apples, pears, beef, chili, garlic etc. These foodstuffs account for about one-third of the agricultural and livestock products that Korea produces, and are not going to be subject to tariff elimination. The results of the study are as follows: Korean government policy is to maintain of agri-food export support system, eliminate of agri-food non-tariff barriers, foster of agri-food export SMEs and expand of investment of foreign agri-food company. Korean firms strategy is to establish of regional marketing strategy, ensure of high quality agri-food and develop of food packaging technologies, establish of agri-food export logistics center and take advantage of the FTA preferential tariff.

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.491-505
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• 2003

Yeolgujatang is traditional casserole with meat, fish and vegetables in special pot. Name of Yeolgujatang was in 1800s, as yeolgujatang, yeolgujatangbang, yeolguja, in 1900s, Yeolgujatang, royal feast food in Yi Dynasty was yeolgujatang, Meon-sinseolro, tangsinseolro. Yeolgujatang frame has legs and a lid, and a cylinder that can contain charcoal at the center of its rounded pot. with this charcoal, food can be cooked. Its material has changed from brazier to brassware, stainless steel, and silver. Nowdays electric sinseolro was also launched, which uses electric power instead of charcoal. Materials in yeolgujatang are beef, intestines, pork, chicken, pheasant, fish, sea bream, abalone, shrimps, vegetables, mushroom, ddock, guksu, cooked rice, seasening and garnish. Nutrition of Yeolgujatang per capita contains 221.5kal of calory, 17.3g of protein, 16.5g of fat, 6.1g of carbobydrates, 2g of fiber, 57.6mg of calcium, 208mg of phosphorus, 4.3mg of ferrum, $2177{\mu}gRE$ of vitaminA, 1.58mg of vitamin $B_1$, 0.3mg vitamin $B_2$, 6.6mg of vitaminC and 5.26mgNE of niacin. Yeolgujatang is excellent in nutrition, except for calcium and vitaminC.

• Food Science of Animal Resources
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• v.40 no.4
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• pp.628-635
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• 2020

The objective of this study was to detect three non-halal meat products consisted of dog, pork, and rat species in meatball using novel multiplex-PCR with 12S rRNA gene as target sites. A total of 33 self-made meatballs were used, and they were grouped into eleven types of meatball based on meat species origin contained in the meatballs. Each type consisted of three meatballs. Extraction of genomic DNA from the meatballs was used as a DNA template for simplex-, duplex-, and multiplex-PCR processes. The result of simplex-PCR, duplex-PCR, and multiplex-PCR showed that the 12S rRNA primer gene successfully amplified DNA for each species bovine, dog, pig, and rat, which are respectively indicated by 155, 244, 357, and 491 bp of DNA bands. In addition, multiplex-PCR with 12S rRNA gene primers can be uniquely and accurately used for detection bovine, dog, pig, and rat species on beef meatball in one reaction.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.2122-2122
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• 2001

The ultra-high pressure technology fur the preservation of foods is under intense research to evaluate its potential as an alternative or complementary process to traditional methods of food preservation. Traditional processing methods usually need a large amount of energy, may cause unwanted reactions in the food, leading to cooked flavor and loss of vitamins, etc. The application of ultra-high hydrostatic pressure for food processing consists of subjecting the food to pressures in the range of 100-1000 ㎫. The ultra-high pressure inactivates the microorganisms and some enzymes, promotes the germination of spores and extends the shelf-life of the foods. This new technology follows the “minimal processing” concept minimizing the quality degradation, saving the vitamins, essential nutrients and flavors as well as utilizing less energy. We joined the research team at our University involved in the mentioned technology using an ultra-high pressure equipment, recording of the near infrared spectra and signal response of a chemosensor array (electronic nose) of their meat (beef and pork), vegetable and fruit samples exposed to different pressure. The results of our investigations achieved by evaluating the measured data using PCA and PQS methods will be presented.

• Journal of the Korean Society of Food Culture
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• v.34 no.6
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• pp.671-682
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• 2019

This study reviewed the literature on the changes in Maekjeok, Seoryamyeok and Neobiani. Choi Nam-sun first mentioned the Maekjeok in 「Maeilsinbo」 as a "Buyeo·Goguryeo" style meat roast in 1937. Maekjeok was assumed to be made of various kinds of meat, including wild boars, and it was seasoned and baked as a whole. Seoryamyeok is a royal food found in Uigwe of the Joseon Dynasty and meat that was also eaten in the private sector. In 1609, the ingredients for the dish were pork, but beef was later used. The recipe has been simplified since the 19^th century. Neobiani is known as royal cuisine, but it does not appear in official records. The first known record thus far is 'Neobiani' in 「Siuijeonseo」. On the other hand, 'Neobuhalmi' which was presumed to be the same food as 'Neobiani', was found in a 「Dictionnaire Coreen-Francais」(1880). In addition, 'Neobiani' was found in 「A Korean-English dictionary」(1897). From Maekjeok, followed by Seoryamyeok and Neobiani, Korean roasting meat culture has a common feature of roasting pre-sauced meat, and this trait has continued to bulgogi.

• YAKHAK HOEJI
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• v.60 no.1
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• pp.1-7
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• 2016

The aim of this study was to investigate the prevalence of quinolone resistant E. coli from retail meat and to characterize the resistant determinants. Determination of minimum inhibitory concentration, the sequence analysis of gyrA, gyrB, parC, and parE quinolone resistance determining regions (QRDR), the presences of plasmid mediated quinolone resistance (PMQR) and the expression of efflux pump genes were investigated. Of the total 277 retail meat samples, 67 coli form bacteria were isolated. 15 of 67 isolates showed nalidixic acid resistance and 7 of 15 nalidixic acid resistant isolates were also resistant to ciprofloxacin, moxifloxacin and levofloxacin. 11 of 15 nalidixic acid resistant strains were isolated from chicken, 2 of 15 were isolated from beef and 2 of 15 were isolated from pork samples. 11 of 15 nalidixic acid resistant strains have single mutation at codon 87 (D87N or D87G) in gyrA, 2 of 11 gyrA mutants have double mutations at codon 86 and 87 (L86A and L87I) in parC with mutations at codon 434+445+465 or 429 in gyrB. 2 of 15 resistant isolates harbored qnrS, a PMQR determinant. Over expression of the acrB gene, efflux pump gene (3.93~16.53 fold), was observed in 10 of 15 resistant isolates.

• Korean Journal of Veterinary Service
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• v.22 no.1
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• pp.15-23
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• 1999

A multiresidue, simple and rapid isolation technique known as matrix-solid phase dispersoin (MSPD) for the extraction and quantitative gas chromatographic/electron capture detection (GC/ECD) determination of 14 organochlorinated pesticides($\alpha$-BHC, ($\beta$-BHC, ($\gamma$-BHC, aldrin, dieldrin, endrin, heptachlor, ($\alpha$-endosulfan, ($\beta$-endosulfan, endosulfan sulfate, p,p'-DDE, o,p'-DDD, p,p'-DDD, p,p'-DDT) from meat fats. The 14 pesticide were fortified into meat fat(0.5g) and blend with 2g $C_{18}$, $C_{18}$meat fat matrix blend and 2g activated florisil comprise an extraction column from which the pesticides are eluted by adding 8ml acetonitrile. Then 2${\mu}\ell$ of the eluate is analyzed by GC/ECD. Unfortified blank controls are tested similarly. The eluate contained all the pesticide analytes and was free of interfering coextractants. Recovery rate(31.3-500ng/g) were ranged from 80$\pm$4% to 97$\pm$4%. Any organochlorinated pesticides were not detected in 120 samples of beef and pork collected from slaughter houses in Kyeonggi province.

• Korean Journal of Heritage: History & Science
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• v.36
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• pp.313-334
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• 2003

Historically, hawking/falconry refer to the hunting for pheasants, birds and hares using a hawk. In spite of its long history, not so many studies were found and/or have been performed. Examining researches, hawking has been enjoyed solely by the royal families until the early Joseon Dynasty but it has been popularly spread among the people in the 18th century, emphasizing recreational factors of it. The researches, however, dealt only with the limited data published by the government while a diary, Swaemirok written by Oh Hi-Mun, an intellectual in the 16th century noted the realities and characteristics of hawking at that time. According to the diary, hawking has been spread all over the country in the 16th century and the people as well as the royal families enjoyed it. The hawking season has been continued for a year except for summertime trees and plants grow thick. For the hawking, they need to be permitted officially or under a tacit consent. In those days, beef and pork are very rare. A peasant acted as, therefore, an excellent alternative and was served up for a religious service. In view of the truth, it could be stated that peasant-hawking was important for recreational activities as well as for their living.