• Korean Journal of Veterinary Service
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• v.30 no.3
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• pp.437-443
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• 2007

This study was carried out to investigate the sorts and the quantity of preservatives in 2,575 samples of 10 kind products which had been sold in the markets from 2004 to 2006. These analyses were done using HPLC. By the result of Investigation, the most frequently detected preservative was sorbic acid in 222 cases. Detection rate of sorbic acid was 8.62%. Dehydroacetic acid (DHA) was detected in 8 cases among 36 butter samples and one of 278 sausage samples. Detection rate of DHA was 0.0035%. In detail, the detection rate was 71.5% (88/123) in dried meat, 22.2% (8/36) in processed butter, 17.3% (48/278) in sausage, 10.4% (17/163) in canned meat etc., 7.9% (49/619) in ham, 7.48% (19/254) in processed cheese and 4% (2/49) in bacon, respectively. The content range of sorbic acid and its average in each of the processed meat and milk products are as follows: $ND{\sim}1.64 g/kg$, 0.26 g/kg in dried meat, $ND{\sim}1.34 g/kg$, 0.114g/kg in sausage, $ND{\sim}0.41g/kg$, 0.015 g/kg in canned meat etc., $ND{\sim}1.37 g/kg$, 0.038g/kg in ham, $ND{\sim}1.63g/kg$, 0.056 g/kg in processed cheese, $ND{\sim}0.57 g/kg$, 0.022 g/kg in bacon, respectively. Amount of detected DHA was less than 0.23 g/kg, and its average was 0.022 g/kg in processed butter.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.103-111
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• 2012

This study was carried out to examine foodborne pathogenic contamination from 1,080 samples of cooked hams and sausages at 10 Korean processing facilities in 2010. The samples were collected from the six primary and additional sterilization products in same lot. To detect Salmonella spp., Staphylococcus aureus, Listeria monocytogenes and Clostridium perfringens in those products (n=1,080), the domestic standard method for Processing and Ingredients Specification of Livestock Products was used. As a result, Salmonella spp. was not detected in all 636 ham and 444 sausage samples. However, L. monocytogenes was detected in four (0.6%) ham and eight (1.8%) sausage samples from five manufactures. S. aureus was also only detected in 4 (0.6%) ham samples from two manufacturers, and C. perfringens was detected in 3 (0.5%) ham samples from three manufacturers, the contamination levels of these pathogens were less than 100 CFU/g. In conclusion, the results of this study indicate that the additional sterilization step of processing manufacturers could not assist to control the foodborne pathogenic bacteria.

• Journal of Dairy Science and Biotechnology
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• v.25 no.1
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• pp.37-45
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• 2007

Food labelling is the primary means of communication between the producer and purchaser and plays an important role in consumer's choice of food. Food labelling applying to livestock products, such as meat products (ham, sausage etc.), milk products(milk, fermented milk, butter and cheese etc.) and egg Products is regulated by 'Livestock Products Labelling Standard', National Veterinary Research & Quarantine Service (NVRQS) Notification. This study presents the principles of Korean milk products labelling provision and its recent revision to prevent consumer from misunderstanding and facilitate fair trade practices in market and also keep consistencies with international and relative national regulations. This study also suggests milk products labelling policy direction in the future.

• Korean journal of food and cookery science
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• v.5 no.2
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• pp.75-90
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• 1989

A survey on images and consumption for instant food for 419 housewives in Kyung-ki do were summarized as follows: 1) The thought of housewives takes 'convenient' as the best advantage in the image on instant food, generally speaking,'preference', 'hygienic concern' and 'eating frequently’ are moderate, while 'good for health' is shown with the lowest points. 2) The reasons why they take instant food are ascribed to the taste of the children by 63.6%, to 'convenient to cook' by 19.6%. 3) The reasons why they do not use instant food are attributed to 'bad for health’by 46.9% to 'too expensive' by 29.9%, and to 'doubtful in quality' by 16.3% 4) Instant noodle (Ramyun) and bread are consumed the most, and then consumption is shown from high to low in order of tomato-ketchup, ham, mayonnaise, instant liver and sausage. 5) Effects on purchasing instant food come from the date of manufacturing 43%, trade mark 24% the experience of previous use as high as 21.2%.

• Korean Journal of Human Ecology
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• v.15 no.3
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• pp.501-512
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• 2006

This study was carried out in order to analyze consumers' attitudes of purchasing livestock products. Data were gathered through questionnaires from a total of 628 consumers throughout November to December, 2005. The results obtained were as follows: 1. The most favorite meat of consumers was pork(43.6%). However, there were highly significant differences among socio-economic status (SES) of consumers (p<0.001). 2. Among milk and meat products, including fermented foods, city milk was the most favorite of consumers (39.7%) and the next was ham & sausage (34.1 %). 3. A majority of consumers preferred domestic livestock products (85.0%) to imports (6.5%). 4. Some of the most important factors in purchasing animal products included price (38.0%), safety (37.0%) and brand (13.4%). Significant differences were found among age groups, education levels, and jobs. 5. A majority of consumers purchased their livestock products at big shopping malls (54.7%), super markets (11.0%), and so on.

• Journal of the Korean Applied Science and Technology
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• v.12 no.1
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• pp.69-79
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• 1995

Ham, sausage and bacon were treated with common household processing techniques including refrigerated storage(0, 14, 28 days) and cooking(pan-frying, microwaving, boiling). Lipid oxidation was evaluated by measuring fatty acid composition, malonaldehyde(MA), TBA values and by measuring fluorescent products. Major fatty acid composition were oleic acid and followed respectively palmitic acid, stearic acid, linoleic acid, linolenic acid. There was no significant difference in fatty acid composition by cooking method but there was a tendency of being increased of unsaturated fatty acid during 28days storage. Ma, TBA and fluorescent products showed a tendency of being increased continually according to storage days rather than cooking method.

• Food Science of Animal Resources
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• v.18 no.2
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• pp.149-156
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• 1998

Chicken beef pork meats and isolated soy protein (ISP) were heated at 10$0^{\circ}C$ for 30min and then heat-resistant proteins were fractionated to examine cross-resistant protein from chicken meat but not with beef pork or ISP. Dot blotting using the polyclonal antibody showed that the sen-sitivity for detecting chicken meat was 1$\mu$m and antibody-antigen reaction was dose-dependant. Results of dot blotting analysis to compare the amount of chicken meat present in arket meat products(Kentucky Frank sausage;chicken meat 46.52% and pork 24.92% vs Bulgogi Ham;chicken meat 28.89% and turkey 31.44%)showed that the significant differences between two meat products in terms of chicken meat concentrations. Dose-dependant dot-blotting reaction was also observed in chicken meat samples with various dilution.

• Food Science of Animal Resources
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• v.34 no.2
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• pp.178-184
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• 2014

The application of ganghwa mugwort (GM), ascorbic acid (AC), and their combinations for reduction of residual nitrite contents was analyzed in pork sausages during storage of 28 d. Six treatments of pork sausages contained the following: Control (no antioxidant added), AC (0.05% AC), GM 0.1 (0.1% GM), GM 0.2 (0.2% GM), AC+GM 0.1 (0.05% AC + 0.1% GM) and AC+GM 0.2 (0.05% AC + 0.2% GM). Results showed that the mixture of 0.05% AC and 0.2% GM was most effective for reducing thiobarbituric acid reactive substances (TBARS) and residual nitrite contents than the control and GM added sausages alone (p<0.05). The color values of all treatments were significantly affected by adding GM (either alone or with AC). Additionally, the total color difference (${\Delta}E$) and hue angle ($H^{\circ}$) values of treatments added with GM were higher than those of the control as the amount of GM increased (p<0.05). However, there were no significant differences in the pH values between the control and all treatments during the storage period (p>0.05). Our results showed possible applications of antioxidant combination, for preventing the lipid oxidation and decreasing the residual nitrite levels of meat products.

• Food Science of Animal Resources
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• v.36 no.5
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• pp.601-611
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• 2016

The objective of this study was to evaluate effects of Gaeddongssuk powder (GP) on quality characteristics and shelf stability of emulsion sausages during storage. Proximate composition properties showed no significant differences in all treatment (p>0.05). Control showed the highest cooking loss while the treatment with GP showed decreased cooking loss depending on increasing GP content (p<0.05). Apparent viscosity of batter was increased as the amount of GP increased, whereas hardness of emulsion sausages was decreased with increasing GP level. In sensory evaluation, emulsion sausage with 0.1% GP resulted in the highest score in overall acceptability. The pH values of all treatments decreased at the early storage stage, followed by gradual increase. The lightness and redness of treatments were decreased when the level of GP was increased. However, the yellowness of sausages with GP were higher than that of control (p<0.05). The addition of GP inhibited lipid oxidation of emulsion sausages during storage depending on its level. The aerobic bacteria population and VBN was unaffected by addition of GP during the storage (p>0.05). Therefore, Gaeddongssuk powder up to 0.1% has a potential as a natural antioxidant for meat products because it can inhibit lipid oxidation of sausages without decreasing their sensory properties.

• Journal of the Korean Society of Food Culture
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• v.37 no.3
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• pp.213-238
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• 2022

This study aims to investigate protein consumption market trends in Korea. Protein consumption was divided according to the protein source into meat, fishery, and plant-based protein. To accomplish the goal of this study, food purchase data from 525 households panels collected by the Rural Development Administration over the last 10 years were used. The results of the study showed an increase or decrease in protein consumption by protein type over the last 10 years, and a reason to explain this change has been suggested. Specifically, this study found a dramatic increase in the consumption of several proteins, including beef sirloin, beef tenderloin, seasoned beef & steak, pork belly, pork shoulder, pork neck, seasoned pork, pork cutlet, sweet and sour pork, canned ham, chicken drumstick, chicken breast, dak gangjeong, Chinese fried chili chicken, salmon, eel, abalone, squid, octopus, webfoot octopus, octopus minor, canned whelk, tofu, cold bean soup,and plant-based milk. Some items showed no increase in consumption (such as beef jerky, pork rib, sausage, bacon, whole raw chicken, cutlass fish, oyster, fish cake, crab stick, surimi sausage,and canned fishery), whereas a few items showed decreased consumption (e.g., mackerel, pollack, cod,and canned tuna)