• Journal of Nutrition and Health
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• v.15 no.3
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• pp.186-193
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• 1982

Dry hams and sausages we re processed manually under the environmental conditions in Seoul, Korea, by addition with $NaNO_2$ - equivalent of 264ppm and 185ppm, respectively. The residual nitrites levels throughout the processing and storage periods were 32-67 ppm which are below the maximum legal allowance of 70ppm . The nitrites showed the highest levels at 2- weeks processing of dry sausages and at 5-weeks processing of dry hams, and the levels were gradually decreased thereafter. The residual nitrites in sausages dried in intestinal cases were lower and dropped below 10ppm after 3-weeks processing. The dry hams processed in summer also contained lower levels of nitrites, below 10ppm after 4-weeks processing. The levels of residual nitrates, however, showed highest when that of nitrites were lowest and were increased gradually with the duration of storage.

• Korean Journal of Food Science and Technology
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• v.15 no.1
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• pp.6-11
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• 1983

The long-term storability of home-made dry sausage and ham in terms of peroxide value and thiobarbituric acid value, the effects of nitrite and NaCl contents on the deterioration of the products and the public acceptance of dry ham were studied. The results of this study are as follows: 1. Because the storability of the dried meat products is mainly affected by the fat rancidity of the fat content, POV of 10 was assumed the critical point of storability. The sample dry sausage used in this experiment has lost its storability within a ripening period of 5 weeks. And dry ham was lost its peculiar relish within 50 days. 2. The variations of the NaCl contents of the dry products were reflected in the ripening process. The correlation coefficient between the variations of the NaCl contents and the decrease in the weight of the dry ham was 0.85. 3. The survey of public taste for dry ham was conducted on 35 college students, who think it a bit tasteful or tasteless account for 66% of the total and those who think it a simple relish account for 60%, thus indicating that the dry ham still remains far away from the dining table.

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.400-405
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• 1998

This experiment was conducted to study occurrence of N-nitrosamine (NA) and its precursors such as nitrate and nitrite. For the experimental samples, 26 kinds of commercial hams and 30 kinds of sausages produced in Korea were purchased. The nitrate and nitrite were positive in all of the collected samples; nitrate levels were by average 4.4~9.2 mg/kg and nitrite ones were by average 1.3~3.6 mg/kg. The contents of nitrate and nitrite were detected higher in sausage than in ham. Especially, nitrate contents were contained higher in lyoner sausage prepared with the mixture of meat and fish, while nitrite contents were contained higher in the meat only mixture. N-nitrosodimethylamine (NDMA) among the analyzed 7 kinds of NA was detected only in ham and sausage; its contents were outstanding in lyoner sausage which was prepared with only meat and pork sausage, and then regular ham was the next one in its order, but its contants were detected by average $<0.5\;\mu\textrm{g}/kg$ in press hams added vegetable.

• Food Science of Animal Resources
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• v.18 no.2
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• pp.107-114
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• 1998

This study aimed for the examination of quality characteristics and safety of potassium sorbate-free meat products. Therefore, experiments were carried out on the frankfurter sausage and pressed ham, which were stored at 4 and 30$^{\circ}C$ for up to 40 days. The potassium sorbate concentrations of the frankfurter sausage and pressed ham obtained from local market ranged from 1.087 to 1.449g / kg, which were below the permitted value as prescribed in the Korean Hygienic Regulation. At the 0 day the total aerobic bacterial counts of frankfurter sausage and pressed ham were in the level of around 103.0 and 103.4 CFU / g, respectively. However, they were prominently increased after 20 days at 4$^{\circ}C$ and 10 days at 30$^{\circ}C$ to higher than 105 CFU / g. After 30 days the counts were increased to 106.5 and 107.2 CFU / g, respectively. The growth curve of lactic acid bacteria was shown to be similar with that of total bacteria. the counts of lactic acid bacteria of the products stored at 4$^{\circ}C$ were 101∼102 CFU / g lower than those stored at 30$^{\circ}C$. Coliform bacteria was not detected in both of the products stored at 4$^{\circ}C$ even after 40 days storage, but after 10 days at the 30$^{\circ}C$. No significant differences in the microbial counts examined in this study were observed between frankfurter sausage and pressed ham. The biochemical tests on the isolated colonies from Clostridein agar showed no presence of Clostridium botulinum and Clostridium perfringens in the meat products examined. The pH of frankfurter sausage and pressed ham at the beginning was about 6.6, which level was maintained relatively constant during the storage at 4$^{\circ}C$, but it was increased after decrease to about 5.5 during the storage at 30$^{\circ}C$. TBA value was increased slightly till 30 days, but after that time increased sharply. VBN value was increased slowly during the whole storage, but it was more than 30 mg% for the samples stored at 30$^{\circ}C$.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.118-124
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• 2012

This study was conducted for quantitative microbial risk assessment (QMRA) of Clostridium perfringens with consumption on ham and sausage products in Korea, according to Codex guidelines. Frame-work model as product-retail-consumption pathway composed with initial contamination level, the time and temperature in distributions, and consumption data sets for ham and sausage products and also used the published predictive growth and dose-response models for Cl. perfringens. The simulation model and formulas with Microsoft@ Excel spreadsheet program using these data sets was developed and simulated with @RISK. The probability of foodborne disease by Cl. perfringens with consumption of the ham and sausage products per person per day was estimated as $3.97{\times}10^{-11}{\pm}1.80{\times}10^{-9}$. There were also noted that limitations in this study and suggestion for development of QMRA in the future in Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.1
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• pp.41-42
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• 1978

Starch is widely used to make such fish meat paste products as Kamaboko and fish sausage in order to supplement the elasticity and increasing the weight of products. In this paper, the amounts of starch in the marketed products such as fish meat paste, fish sausage, beef sausage, hotdog sausage and pork ham were examined and discussed the relation between starch content and quality of the products. From the result, the amount of starch in steamed and packaged Kamaboko, steamed Kamaboboko, broiled fish meat paste(Chikuwa), fried fish meat paste products, fish sausage, pork ham and hotdog sausage were 9.6%, 13.9%, 14.6%, 18.5%, 12.2%, 11.9% and 19.2%, respectively. The result showed that the relation between the amount of starch added and quality of products were corelated.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.12
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• pp.1764-1768
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• 2004

This study was performed to examine the levels of biogenic amines (BAs) in foods of animal origin such as egg, ham, sausage, milk, cheese and yoghurt distributed on Korean domestic markets, and to compare the results with those of western countries. Egg yolk had more BAs than egg white. BAs detected in ham samples were the highest level in barbecued tender loin ham. Sausage samples had less BAs than ham samples. However, the delicatessen sausages had significantly higher levels of histamine than the other sausage samples (p<0.001). Cadaverine, spermidine and spermine were detected in market milks and their concentrations were very low compared with other samples. In Cheddar cheese, tyramine (44.46${\pm}$0.83 ${\mu}$g/g) was the major BA. The major BA of stirred yoghurt samples was histamine. These results suggest that BAs of the foods of animal origin distributed on Korean domestic markets were not much different from those of western countries and would not cause any harmful effect to consumers.

• Korean Journal of Agricultural Science
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• v.25 no.2
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• pp.168-175
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• 1998

To evaluate the storage characteristics of pheasant meat products, contents of aerobic, anaerobic and food poisoning bacteria as well as VBN were measured during storage at various temperatures. 1. During the storage Escherichia coli and food poisoning bacteria including Salmonella, Shigella and Staphylococcus were not detected from any of the pheasant meat products. 2. Total plate counts of aerobic and anaerobic bacteria increased with storage temperature, showing more than $10^6CFU/g$ of most pheasant meat products within 5~10 days of storage at $20^{\circ}C$ and $30^{\circ}C$. However, frank sausage, loin ham, pressed ham and salad showed less than $10^5CFU/g$ in 20~30 days of storage at $20^{\circ}C$. 3. When stored at $10^{\circ}C$, smoked product, electric roasted product and pressed ham showed the bacterial counts of more than $10^4CFU/g$ within 10 days of storage. Frank sausage, loin ham and salad, however, showed less than $10^3CFU/g$ in 10 days of storage at $10^{\circ}C$. 4. VBN contents of smoked product, electric roasted product and frank sausage exceeded edible limit of 20 mg%, showing more than 40 mg% and 80 mg% within 5 days and 10 days, respectively, of storage at $10^{\circ}C$. In contrast, loin ham, pressed ham and salad had the VBN of less than 20 mg% in 10 days of storage at $10^{\circ}C$. In summary, while pheasant meat products in general appear to be prone to microbial growth, loin ham and salad are thought to have a longer storage period than others, showing about 10 days of preservation at $10^{\circ}C$. Products other than loin ham and salad are suggested to be stored frozen or refrigerated at below $10^{\circ}C$.

• Journal of Food Hygiene and Safety
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• v.11 no.1
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• pp.1-5
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• 1996

This study is performed to identify the contents of nitrosamine in meat (beef, pork) and meat product (ham, bacon, sausage) by gas chromatograph-thermal energy analyzer. The author also determained the formation of nitrosamine in these products when they were cooked in frying pan at 21$0^{\circ}C$ for 4 minutes and microwave for 45 and 75 seconds. N-ni-trosodimethylamine (NDMA) analysis was impossible in the most products because of their impurieties. On the other hand, N-nitrosopyrrolidine (NPYR) of 0~9.4 ug/kg in meat and 0~15.6 ug/kg in meat products were detected, respectively. When meat and meat products were cooked, generally contents of NDMA and NPYR have a tendency to be increased a little. Meat and product being cooked in microwave rather than frying pan, contents of NDMA and NPYR were detected more. Especially, in sausage contained much flsh, contents of NDMA was detected more.

• Journal of environmental and Sanitary engineering
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• v.9 no.1
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• pp.76-88
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• 1994

This study was carried out to investigate contents of nitrosamine precursors such as trite and dimethylamine( DMA ) in some foods. The diazo and Cu- dithiocarbamate melt were used for determination, respectively. The major affecting factors of Nnitrosodimethylamine( NDMA ) formation such as pH, contents of DMA and NaNO$_{2}$, other chemicals, and UV- ray in beverage were investigated in vitro. The contents of nitrite in meat sausage and meat ham were 6.44 ∼ 18.66ppm and 12.85- 39.95pp% respectively, And extremely low level was detected in a certain kind of fish sausage. The contents of DMA in meat sausage meat ham and fish sausage were 3.34∼15. 85ppm, 1.20∼7.10ppm and 7.38∼12.28ppm, respectively. The optimum pH for NDMA formation in vitro was 3.0. NDMA formation was rapidly occurred at high temperature and formed above 80% within 1 hour reaction. The formation of NDMA was increased in proportion to the concentration of DMA and the square of the nitrite concentration. 0.1 M of sodium citrate, sodium tartarated and sodium taiocyanate enhanced NDMA formation. But sodium chloride did not affect. However, 0.3M of ascorbic acid, erythroid acid, ascorbic, palmitate and propy, gallate inhibited NDMA formalion approximately 78%,81%,86% and 85%, respectively. Cow milk and soybean milk inhibited 35 ∼47% of NDMA formation but orange juice and apple juice enhanced 15 ∼64% of NDMA formation. The peak in HPLC for NDMA disappeared by irradiation of UV to prior formed NDMA This result suggest that NDMA was destroyed by UV irradiation.