• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.222-227
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• 2007

The effects of chlorine dioxide ($ClO_2$) treatment on the quality changes of pork and beef were examined. Pork belly and beef tenderloin samples were treated with 30, 50, and 100 ppm of $ClO_2$ solution, respectively, and stored at $4{\pm}1^{\circ}C$. The $ClO_2$ treatment of pork and beef during storage decreased total aerobic bacteria, yeast, and mold counts with increasing concentration of $ClO_2$. The total aerobic bacterial counts for the pork belly treated at 100 ppm of $ClO_2$ increased from 1.48 log CFU/g immediately following treatment to 4.73 log CFU/g after 10 days, while the control increased from 2.19 log CFU/g to 6.22 log CFU/g. For the beef tenderloin, the total aerobic bacterial counts increased from 3.98 log CFU/g to 5.97 log CFU/g after 10 days, and a $ClO_2$ treatment at 100 ppm resulted in an increase from 3.13 log CFU/g to 4.73 log CFU/g. The pH and volatile basic nitrogen (VBN) values of the $ClO_2-treated$ pork and beef, as well as the control groups, increased during storage, and there were no significant changes among the treatments. The thiobarbituric acid reactive substance (TBARS) values of the $ClO_2-treated$ samples were slightly higher than those of the control. Sensory evaluation results showed that the pork and beef samples were not acceptable at day 8 and 6 of storage, respectively. These results indicate that $ClO_2$ treatment could be useful in improving microbial safety and quality of both pork and beef.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.489-500
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• 1999

The purpose of this study was to survey the recognition and the actual state of use of Native pork. The recognition on Native pork were examined using a questionary to eight hundred males and females in Kyeongbuk and Daegu. The results were as follows : The meats which they often ate in the order of pork, beef and chicken. When people eat out, 43.7% of those ate pork and 42.7% of those ate beef, the younger people liked pork more than the older people. The recognition on pork dishes showed the a high mean value of 3.38 to "I like Pork dishes" 53.5% of the respondants liked three-ply flesh and 33.6% of those liked rib among the part of pork. The favorite pork dish was pork roast meat at 48.1 o/e, Kimchichige at 13.6%, and sweet and sour pork 10.9%. Suitable and garnish food with pork were lettuce, sesame leaf and garlic, and alcoholic drinks such as soju. The Native pork showed a higher mean value than improved pork in taste(lightness, tasty) . sticky meat qualify, low fat content and good food for health. 30.9% of the respondants recognised as a traditional food. 59.1% of respondants have used the native pork, ingest place came out special eating house 42.2%. 38.3% of respondants suggested' convenience of purchase' and 31.6% of those suggested 'low price' as facts that has been improved in the native pork.tive pork.

• Journal of Korean Society of Environmental Engineers
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• v.33 no.3
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• pp.196-201
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• 2011

Emission from meat cooking may contribute to the concentration of the Particulate Matters(PM) in the city. This study is to investigate the particle size and the emission characteristics of particulate matters from pork and beef cooking. The chamber was installed for sampling of PM generated from pork belly and beef sirloin cooking including seasoned ones. Cascade Impactor and Portable Aerosol Monitor (PAM) were used to analyse the particle size distribution. At the result of the Cascade Impactor sampling, particulate matters from the pork cooking was higher than that of beef. The gravimetric concentration of PM according to the size was highest at the range of $1.95{\sim}3.2{\mu}m$ and the gravimetric concentration of PM from the non-seasoned meat was higher than that of the seasoned one. The emission factors from pork, pork seasoned, beef and beef seasoned were 1.36 g/kg, 1.03 g/kg, 1.23 g/kg, 0.92 g/kg respectively. To see the result of PAM sampling, the ranges of $1.6{\sim}2.5{\mu}m$ and $2.5{\sim}3.5{\mu}m$ were reveled as highest. The ration of $PM_{2.5}/PM_{10}$ from pork and beef was 0.56~0.58. The emission factors from pork, pork seasoned, beef and beef seasoned measured by PAM were revealed as 3.37 g/kg, 2.76 g/kg, 2.93 g/kg, 2.77 g/kg respectively.

• Korean Journal of Veterinary Service
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• v.15 no.2
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• pp.93-100
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• 1992

The purpose of the present survey was to evaluate the antibiotic residues in meats and internal organs such as muscle, liver, heart, kidney and spleen of cattle (n=59) and pigs (n=115). The EEC-4-plate-method were employed. The results were obtained as follows ; 1. In BS 6.0, BS 7.2 and BS 8.0 used as media to detect antibiotic residues, the zone($M{\pm}SD,$ cm) of bacterial growth inhibition was narrow($1.40{\pm}0$) in meats, whereas the zone was wide($1.69{\pm}0.25-1.88{\pm}0.23$ and $1.58{\pm}0.18-1.86{\pm}0.15$ in cattle and pigs, respectively) in internal organs. But in SL 8.0, it was difficult to detect the zones ($0-1.40{\pm}0$) of both meats and internal organs. 2. Residues of antibiotic in beef and pork were rarely detected in BS 6.0, BS 7.2 and BS 8.0 (range 1.7-11.9% and 2.6-4.3%, respectively), whereas residual percentages of internal organs were relatively higher(range 69.5-96.6% and 43.5-84.3%, respectively). But in SL 8.0, it was not detected in both beef or pork, whereas they were 0-13.6% and 0-4.3% in interanal organs.

• Food Science of Animal Resources
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• v.30 no.4
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• pp.674-684
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• 2010

The effects of ascorbic acid (AA) alone or in combination with sodium acetate/calcium lactate (AA+SACL) and chitosan (AA+CH) on the physicochemical properties and microbial growth of beef and pork patties stored at $5^{\circ}C$ were investigated. The patties were case-ready packed in an air-containing polypropylene (PP) tray and sealed with polyethylene terephthlate (PETP)/casted polypropylene (CPP) top film. Treatments with AA, AA+SACL and AA+CH were effective in inhibiting total aerobic bacteria from day 4 compared to the control. In general, thiobarbituric acid, volatile basic nitrogen, and hue values in treated samples were lower than the control over the storage, whereas Hunter ${\alpha}^*$ (redness) values and sensory scores for surface color and off-odor were higher. Regarding quality and shelf-life extension, ground beef and pork patties treated with AA+SACL produced the most desirable results among all treatments during storage.

• Food Science and Preservation
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• v.12 no.5
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• pp.507-510
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• 2005

This study was carried out to analyze the pork market of Mongolia and to find the continuous export possibility of Korean pork. The main results are as follows; First, pork consumption in Mongolia relies on import because pork production is not sufficient and pork price is high compared to beef or sheep meat. Second, Korean pork parts for export to Mongolia are pork fat and rear leg. Third, the authorities concerned have to keep a good relationship between Korean pork market and Mongolian pork market to export Korean pork to Mongolia when Korea pig farming is in depression.

• Korean Journal of Veterinary Service
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• v.29 no.3
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• pp.331-338
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• 2006

This survey was carried out to detect the residual antibiotics in beef (n = 1,071), pork (n=7,837) and chicken (n=1,536) from slaughter houses in Gyeongbuk province by EEC-4 plate method, Charm II and HPLC during 2005. Residues of antibiotic were detected from 9 beef (0.8%) and 119pork (1.52%) by EEC-4 plate method, and total positive rates were 1.23% (128). 126 samples of the 128 positive samples by the EEC-4 plate method were detected by charm II test. 128 samples were classified as tetracyclines 110 (95.5%), ${\beta}$-lactam 2 (1.6%), sulfonamide 22 (17.2%), quinolone 1 (0.8%). The highest residual concentration of oxytetracycline, tetracycline, chlor-tetracycline, penicillin, sulfamethazine, sulfadimethoxine, sulfaquinoxaline, sulfamerazine, sulfamonomethoxine and enrofloxacin were 7.57, 0.27, 0.40, 0.24, 14.24, 4.33, 8.59, 0.12, 0.09 and 1.98 ppm, respectively and 49 samples were exceeded legal admitted levels.

• Korean Journal of Veterinary Service
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• v.26 no.2
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• pp.105-111
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• 2003

From February 2000 to December 2001, A total of 1,785 samples was taken from beef and pork carcasses in Seoul. Seven(0.69%) Listeria spp. were isolated from the 1,014 of beef carcasses, and five(0.65%) were isolated from the 771 of pork carcasses. The isolates were identified L monocytogenes by API listeria, and VIDAS LMO kit, serological test and PCR assay were preformed. A total 12 strains of L monocytogenes were isolated form samples tested and all of the strains were classified into serotype 1. PCR primers are selected to amplify a 520-base pair(bp) DNA fragment from the listeolysin O gene(hlyA) of Listeria monocytogenes. A 520-bp product was detected in PCR with DNA from L monocytogenes, but not from the other Listeria species tested.

• Parasites, Hosts and Diseases
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• v.55 no.4
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• pp.457-460
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• 2017

Previous paleoparasitological studies of Joseon specimens established that the prevalence of Taenia infection was not much different from that of the early 20th century Korean population. As many of taeniases originally diagnosed as Taenia saginata in South Korea were revealed to be actually Taenia asiatica, which share a common intermediate host with T. solium (the pig), Joseon people must have ingested raw pork frequently. However, the current examination of extant Joseon documents revealed that the population ate significant amounts of beef even if the beef ban was enforced; and pork was not consumed as much as we thought. Considering the meat consumption pattern at that time, Joseon people should have been infected by T. saginata more frequently than T. asiatica. This may suggest a low prevalence of T. saginata metacestodes in cattle compared to that of T. asiatica metacestodes in pigs, possibly due to the traditional way of rearing pigs (using human feces). This letter gives us a chance to reconsider the existing preconception about parasitic infections in Korean history though we are still hard to accurately estimate the historical patterns of taeniases at this stage.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.427-437
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• 2008

This study examined the ingredients and cooking methods of side dishes in "Chosunmusangsinsikyorijebub" during the year of 1924, approximately. In the recipe for Tang (Guk), there was much use of various parts of beef, fish, shellfish, vegetables, and mushrooms, and soybean paste, hot pepper paste, and soy sauce were used as seasonings. For Chootang and Byulchootang, cinnamon powder was added at the end of cooking. In foods such as Tang (Guk), Gigimi, Chigye, Chim, and steamed dishes, which were made of beef, pork, chicken, various fish, Chinese cabbage, and over ripened cucumbers, and thickened by adding buckwheat powder or wheat powder, the taste of the food was changed by controlling the gravy content. In the recipe for Gorim-Cho, ingredients such as beef, pork, chicken, and various fish were used, which were cooked in boiling water and soy sauce. Boiling or steaming were employed as the cooking methods for Baeksuk, where beef rib Baeksuk was seasoned with salt and fermented shrimp and then boiled. For porgy and herring Baeksuk, the internal organs of the fish were first removed, and then they were steamed with pine needles. Hoei incorporated the flesh of various meats, various beef organs, pork skin, and fish as ingredients, and different dipping sauces and pine nut powder were also used.