• 한국동물위생학회지
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• 제22권1호
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• pp.1-7
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• 1999

This study was performed to investigate the contents of the heavy metals such as cadmium(Cd), copper(Cu), iron(Fe), lead(Pb) and zinc(Zn) in meat and meat products. For this experiment, each 20 samples of beef and pork were collected at slaughterhouse in Seoul areas and 45 samples of meat products(ham, sausage, processed meat and seasoned meat) were purchased from commercial food markets. The contents of the heavy metals was determined by atomic absorption spectrophotometry from Jan. to Nov. In 1998. The results obtained were summarized as follows ; 1. In Korean native beef, mean values of the heavy metals(mg/kg) were Pb : 0.14$\pm$0.10, Cd : 0.07$\pm$0.02, Cu : 1.73$\pm$0.95, Zn : 42.82$\pm$8.17 and Fe : 67.43$\pm$24.18, respectively. 2. In imported beef, mean values of the heavy metals(mg/kg) were Pb : 0.03$\pm$0.08, Cd : 0.06$\pm$0.02, Cu : 1.41$\pm$0.62, Zn : 42.93$\pm$4.95 and Fe : 40.06$\pm$12.77, respectively. 3. In pork, mean values of the heavy metals(mg/kg) were Pb : not detected, Cd : 0.09$\pm$0.02, Cu : 1.08$\pm$0.23, Zn : 19.49$\pm$6.02 and Fe : 30.21$\pm$10.51, respectively. 4. In ham, mean values of the heavy metals(mg/kg) were Pb : trace, Cd : trace, Cu . 1.19$\pm$0.46, Zn : 13.58$\pm$4.99 and Fe : 31.43$\pm$11.74, respectively. 5. In sausage, mean values of the heavy metals(mg/kg) were Pb : 0.15$\pm$0.34, Cd : 0.08$\pm$0.05, Cu : 1.15$\pm$0.46, Zn : 13.70$\pm$7.13 and Fe . 27.28$\pm$15.05, respectively. 6. In processed meat, mean values of the heavy metals(mg/kg) were Pb : 0.08$\pm$0.13, Cd : 0.09$\pm$0.04, Cu : 1.28$\pm$0.60, Zn : 14.72$\pm$7.09 and Fe : 24.04$\pm$10.33, respectively. 7 In seasoned meat, mean values of the heavy metals(mg/kg) were Pb : 1.05$\pm$2.21, Cd : 0.13$\pm$0.03, Cu : 1.06$\pm$0.16, Zn : 17.53$\pm$8.72 and Fe : 26.76$\pm$9.02, respectively.

• 한국보건간호학회지
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• 제14권2호
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• pp.415-430
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• 2000

From March 10 to April 3, 1999. questionnaires were sent to 157 students at an university located in Hongsong. South Choongchung Province in order to find out their eating habits and exercise patterns. The analysis of the questionnaires collected reveals the followings. 1. Eating Habits 1) 76 out of total 157 respondents (48.4%) said that they skipped breakfast. The significant difference was shown in the frequency of breakfast eating based on respondents' sex. Male students had higher rate of going without breakfast (73.92%) than their female counterparts (28.41%). 2) Most respondents finished eating their meals within 20 minutes. with 58.5% spending 10 to 20 minutes. followed by 28.0% taking less than 10 minutes. 3) With respect to the frequency of eating snacks. 1 to 2 times per day came on top with 63.7%. Significant difference was shown based on sex. with male students having more frequent snacks than female students. 40.1% of those surveyed said they ate snacks because they were either bored or hungry, respectively, 67.5% took snacks after school followed by 23.6% who had snacks after dinner. 4) Concerning the frequency of taking food. 1 to 2 times per week recorded the highest mark for beta-carotine. fruits. fish. beans. milk. seaweeds and fries. As for vegetables. 6 to 7 times a week received the highest points. Males showed significantly higher frequency of taking fruits than females. while the opposite was true for beans. 5) More than 50% of the respondents chose rice and fruits as the food they could eat really well. All those surveyed ate fruits and vegetables. More than 10% of students said they did not eat donut. chocolate. candies. fries. coke and clear carbonated beverage. milk. ham and sausage. The food that revealed significant difference based on sex included ramyon, coke and clear carbonated beverages, ham and sausage, yogurt and milk, with males showing greater preference than their female counterparts. 6) The most preferred by respondents was spicy taste (49.04%), followed by sour (36.31%), sweet (25.48%), and salty tastes(21.1%). Those surveyed shunned sweet taste the most (21.02%), followed by sour (14.65%), spicy (8.92%), salty (5.10%) tastes. 2. Workout Patterns 1) 14.01% of the respondents said they took exercise. Based on sex, males showed significantly higher rate of 21.74% than 7.95% of females. Those who took exercise did so mostly three times a week. With regard to the time spent on workout. 'within 2 hours' received the highest points. Soccer was found to be the most popular sport among the respondents. The above analysis demonstrated that the students surveyed selected relatively sound answers in the categories of the food preference and taste. However. some skipped breakfast and liked eating snacks. and most did not take exercise, which may raise health problems including the weight increase. Therefore, ways should be devised to tackle such problems to ensure healthy lives.

• 한국축산식품학회지
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• 제29권1호
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• pp.121-131
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• 2009

본 연구는 서울과 강원지역의 단체급식소 영양사 305명을 대상으로 하는 설문조사 결과를 기초로 국내 육가공품에 대한 인식 및 이용실태를 파악하였다. 그 결과 단체급식소 영양사는 육가공품에 대한 품질수준(Likert 5점 척도, 평균 3.4점, 표준편차 0.6), 선호도($3.1{\pm}0.7$), 식단반영률 79.6%와 고품질화(개선 요구도 26%)는 높은 수준의 긍정적인 인식도를 보였다. 그러나 육가공품 섭취 시 영양과 건강에 미치는 영향성($2.9{\pm}0.8$), 위생 안전성(개선 요구도 31.5%)은 낮은 수준의 부정적인 인식도를 보였다. 특히 영양사의 선호도($3.1{\pm}0.7$)는 육가공품의 사용빈도, 영향범위, 근무경력, 결혼여부, 품질수준과 연령 등과 각각 양(+)의 상관관계를 보였다. 즉, 영양사의 선호도는 육가공품의 구매 및 소비확대를 위한 육가공품 식단반영(식단반영율 79.6%)에 영향을 주는 가장 중요한 요인이라 할 수 있다. 또한, 영양사는 육가공품의 선택과 구매 결정권(86.9%)을 가지고 있으며, 식단 작성 시 학생 기호도(32.8%), 육함량(21.9%)과 조리 편리성(19.5%)을 고려하고, 검수 시 가장 유의하는 것은 제조일자(89.2%)인 것으로 조사되었다. 햄, 프레스햄과 소시지의 차이점에 대해 '약간 알고 있다' 47.5%, '전혀 모른다' 36.7%, '거의 알고 있다' 11.8%, '확실히 알고 있다' 3.9%로 응답하였다. 단체급식에 이용되는 육가공품은 햄(33.9%), 소시지(21.7%)로 볶음(34.5%), 국(18.6%)요리의 빈도가 높은 것으로 조사되었다. 단체급식에서 육가공품은 월 1회(41.6%), 주 1회(36.4%) 제공되며 식단 제공자인 영양사가 판단하는 피급식자의 만족도는 '만족'(67.9%), '보통'(22.3%)으로 응답하였다. 또한 국내 육가공품의 위생안전성 수준에 대하여 '보통'(60.9%), '우수'(29.8%)로 응답하였고, '나쁘다'(9.2%)는 이유로는 '본인 전공 판단'(62.7%), '언론보도'(17.1%), '첨가물 과다' (14.2%) 순으로 나타났다. 그리고 육가공품을 섭취 시 영양과 건강면에 미치는 영향에 대하여는 '보통'(50.8%), '해가 된다'(24.9%), 품질수준에 대해서는 '보통'(54.1%), '우수'(39.7%)로 응답하였다. 현재 시판되고 있는 육가공품의 가격 수준은 '비싸다'(53.8%), '적당하다'(41.6%)로 응답하여 비싸다는 인식이 높으나, 고품질제품은 '10-20%가 비싸져도 구매 하겠다'가 93.1%로 영양사의 고품질제품에 대한 높은 욕구를 알 수 있었다. 영양사의 육가공품에 대한 품질 개선점은 위생 안전성(31.5%), 고품질화(26%) 및 성분표기의 정확성(17.8%) 순으로 제안되었다. 이는 육가공품의 조리 편리성 보다는 위생안전성과 고품질화를 중요시 한다는 것을 응답 결과로 알 수 있다. 특히 영양사의 선호도와 인식도는 육가공품의 구매 및 소비확대에 직접적인 영향을 주는 것으로 통계분석 결과로 알 수 있었다. 그러므로 앞으로 단체급식소와 B2B시장의 확대를 위해서는 위생안전성과 건강뿐 아니라 영양과 기능성을 고려하여 품질수준을 높이고 이에 대한 홍보를 강화하는 것이 최선일 것으로 판단된다.

• Journal of Animal Science and Technology
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• 제52권2호
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• pp.131-140
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• 2010

기능성 물질의 첨가가 노폐계육단백질을 활용한 돈육 소시지의 저장 중 품질 및 저장성에 미치는 영향에 대해 알아보고자, 햄육만을 사용한 대조구에 40% 기계발골육 회수단백질을 활용한 T1, 40% 회수단백질에 0.1% 동충하초 분말을 첨가한 T2, 0.1% 누에고치 분말을 첨가한 T3, 0.1% CLA를 첨가한 T4 및 0.05%씩 동충하초, 누에고치 및 CLA를 각각 첨가하여 T5, T6 및 T7으로 분류하여 4주간 저장하였다. 저장 말기 T4를 제외하곤 수분 함량은 차이가 없었으며, 단백질 함량 결과, 처리구에서 높은 경향을 보이며, 지방 함량 또한40% 회수단백질 대체시 높게 나타났다. 이러한 경향은 40% 회수단백질을 대체하여도 제품내 수분 함량의 변화가 없으며, 물리적 특성인 보수력과 가열감량 또한 대조구와 처리구간에 차이를 나타내지 않아 소시지 제품 내 수분결합력 및 수분손실률인 loss 값의 차이가 없는 것을 확인하였다. 또한 기능성 물질첨가에 따른 차이보다는 40% 회수단백질 대체는 높은 명도 및 pH 값을, 경도, 응집성 및 씹힘성을 떨어뜨려 연한 조직감을 형성하였다. 저장성 실험 결과, 총균수는 대조구에서 오히려 낮게 나타났으며, 지방산패도 값은 40% 회수단백질의 대체에 따른 차이보다는 저장 4주차의 T4, T5 및 T6에서 낮게 나타나 동충하초 및 누에고치 0.1% 첨가보단 0.1% CLA 및 동충하초, 누에고치 및 CLA 혼합 첨가구에서 지방산패도를 억제시키는 것으로 나타났다. 40% 회수 단백질 및 기능성 물질 또한 VBN 값에 영향하였다. 이러한 결과들은 관능평가 결과, 기존의 축육 소시지와 비교하여 40% 회수단백질 및 기능성 물질을 첨가한 제품과의 기호도 차이를 보이지 않아 노폐계육의 산업적 활용도뿐만 아니라 동충하초, 누에고치 및 CLA첨가를 통한 기능성 제품 생산이 가능할 것으로 판단된다.

• 한국식품과학회지
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• 제33권5호
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• pp.641-644
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• 2001

우리나라에서 허용된 천연색소인 홍국색소는 "천연식품[식육류, 어패류(경육포함), 과실류, 채소류, 해조류, 두류 등 및 그 단순가공품(탈피, 절단 등)], 다류, 고춧가루 및 실고추, 김치류, 고추장 및 식초"에 사용금지토록 사용기준이 규정되어 있으나, 현재 식품중 홍국색소의 분석방법이 아직 확립되어 있지 않은 실정이므로 식품중 홍국색소의 최적분석방법을 확립하고자 하였으며, 확립된 분석법을 적용하여 국내유통중인 식품중 홍국색소의 함유량을 조사하였다. 따라서, 식품중의 홍국색소는 TLC, HPLC, Prep. HPLC, $H^1-NMR$ 및 MS로 홍국색소성분 중 monascin과 ankaflavin을 분리 확인하였으며, 이 두 성분을 표준물질로 하여 다음과 같은 정량분석법을 확립하였다. 역상계 칼럼인 Capcell pak $C_{18}$ UG120을 이용하여 HPLC 분석을 하였으며, 이 때 이동상 및 파장조건은 각각 메틸알콜 : 물 : 초산(75 : 25 : 0.5) 및 390 nm이었다. Monascin, ankaflavin의 회수율은 혼합어육소시지, 시럽, 맛살, 반건조소시지, 혼합프레스햄, 소시지 순으로 나타났으며, 혼합어육소시지에서는 평균 94.1%, 92.9%로 가장 높았고 맛살에서는 평균 85.1%, 85.8%의 회수율을 나타냈다. Monascin은 소시지, 반건조소시지, 혼합프레스햄, 시럽 등에서 평균 $71.5{\sim}88.6%$로 양호하였으나, ankaflavin은 평균 $40.0{\sim}59.4%$로 비교적 낮은 회수율을 나타냈다. 조사대상식품인 국내유통 가공식품중 맛살, 소시지, 혼합어육소시지, 반건조소시지, 혼합프레스햄 및 시럽 등 총 6종에 대하여 monascin과 ankaflavin의 함량을 확립된 분석법으로 정량분석한 결과는 다음과 같았다. Monascin의 경우 맛살에서 $0.01{\sim}3.31\;g/g$ 혼합어육소시지에서 $0.05{\sim}0.10\;g/g$, 반건조소시지에서 $0.34{\sim}0.35\;g/g$이 각각 검출되었고, 나머지 품목에서는 모두 불검출이었다. 한편, ankaflavin의 경우 맛살에서만 $0.02{\sim}0.89\;g/g$이 검출되었으며, 나머지 품목에서는 모두 불검출이었다.

• 한국식품위생안전성학회지
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• 제18권1호
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• pp.33-35
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• 2003

2002년 1-12월까지 시험 의뢰된 식육가공품 총 450건(햄류 231건, 소시지류 112건, 건조저장육류 32건, 양념육 17건, 분쇄가공육 16건, 베이컨 16건, 식육통조림 등 26건 등)에 대하여 아질산 이온 함량을 시험, 조사한 결과, 아질산염 함량이 10ppm 이상 되는 검체들은 햄류 45.9%, 소시지류 62.5%, 베이컨 37.5% 그리고 분쇄 가공육 12.5% 이었고 30ppm이상 나타난 검체로는 햄류 14건, 소시지류 5건, 베이컨 1건 그리고 분쇄가공육 1건으로, 식육가공 품에 대한 아질산 이온의 사용이 일반화되어 있는 것으로 나타났다. 결국, 식품의 안전성과 위생적인 식품 보급을 위해서는 아질산 이온 등 발색제에 대한 지속적인 감시가 필요함을 알 수 있었다.

• 한국식품조리과학회지
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• 제25권5호
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• pp.557-563
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• 2009

In this study the perception and consumption of processed meat products by students in food service schools was investigated. The total number of subjects in Seoul and Gangwon province used for this survey was 569. The most preferred processed meat product for students was the fried pork cutlet(17.7%), followed by bacon(11.4%), ham(7.9%) and sausage(7.6%). The main reasons for the consumption of these processed meat products were 'good taste'(52.5%), 'convenience in eating'(18.8%) and 'as the parent buy'(18.8%). The preference for the processed meat products had a relatively high perception value(4.0). However, the effect of consuming processed meat products on nutrition and health had a relatively low perception value(2.9). Reasons for distrusting the processed meat products were attributed to 'bad influence by media'(25.9%) and the 'unsanitary manufacture'(23.6%). In regards to the question about sodium nitrite, most of the students(56.2%) replied that they had 'never heard of it' or 'didn't know it well'. In conclusion, an improvement in public information would be a prerequisite for expanding wholesome use of processed meat products.

• 한국식생활문화학회지
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• 제13권2호
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• pp.119-126
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• 1998

This study was carried out to give some help for housewives recognizing the desirable purchase of processed foods and food additives. This results were abtained as follows; In case of purchase action for processed foods of housewives confirmation of manufacturing date was the highest point(4.62). When housewives bought processed foods they considered the taste of them as first, and frequencies of processed foods intake showed the ratio of 46.6%, also it was shown to be used once a week. The order for use of processed foods were milk, milk products(butter, cheese, yoghurt, lactic bacterium beverage) 40.2% >canned foods 22.6% >meat products(ham, sausage, bacon) 20.9% > jelled fish 16.3%. Most of housewives wanted to have the knowledge and information for food additives at the highest point(4.11). The interest about food additives of housewives was shown to the order of synthetic preservative 3.86 >chemical seasoning 3.74 >synthetic sweetener 3.59 >synthetic coloring agent 3.53. Also, it was shown to be thought that the hazard factors effected on food safety were agricultural chemical residue(30.9%), environmental pollution(25.2, food additives(23.0%), and microorganism contamination(20.9%).

• 한국축산식품학회지
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• 제18권4호
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• pp.307-315
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• 1998

To develop processed meat products of pheasant, cut-up parts of pheasant carcass was analyzed, and eight different pheasant meat products were prepared and evaluated for sensory qualities. The average live weight of pheasant was 1,089.2g, and the ratio of carcass to live weight was 75.6%. The cut-up part ratios of breast, leg, neck, back and wings to carcass weight were 33.4%, 22.5%, 5.0%, 4% and 9.5%, respectively. The chemical compositions of breast and leg meat were shown to be moisture of 73.72% and 75.58%, protein of 25.31% and 22.69%, fat of 0.28% and 0.83%, and ash of 0.84% and 0.90%, respectively. Sensory evaluation of eight different meat products of pheasant revealed that all products of pheasant meat, except frankfurt sausage, received equal or better taste score compared with products of chicken or pork, and flavor score except pressed ham and salad. Color, binding ability and particle perception scores of pheasant meat products were equal or superior to those of respective meat products of chicken or pork. The present results suggest that pheasant meat has a potential to be utilized for various value-added products and that the meat bun is the most promising product of pheasant meat. A reinforcement of color, binding ability and particle perception of meat products of other species could also be expected by addition of pheasant meat to them.

• 한국동물위생학회지
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• 제27권2호
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• pp.115-120
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• 2004

Contents of nitrites was tested in 2,290 meat products during 2000-2003, in Seoul by Diazoa method. It was detected over 40 ppm NO$_2$$\^$-/ contents in 20 hams, 7 sausages, one bacon, and one crushed meat product respectively. Also, over 20ppm nitrites was 21.8%(240/1,103) in hams, 20.7%(122/589) in sausages, 6.8%(14/205) in crushed meats, and in 6.0%(5/83) bacons respectively. In case of average contents and contents range, 0.012 g/kg, ND-0.116 g/kg in hams, 0.012 g/kg, ND-0.066 g/kg in sausages, 0.010 g/kg, 0.001-0.089 g/kg in bacons, and 0.006 g/kg, ND-0.040 g/kg in crushed meats etc. Specially, in sausages, it was increased continually by years, in not only average nitrites contents but also their contents range, also, in case of bacons, increased continually by years on only average nitrites contents. According to results, the NO$_2$$\^$-/ contents monitoring for the processed meat products must be reinforced to supply safety food for the citizens.