• Korean Journal of Veterinary Service
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• v.22 no.1
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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.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.121-131
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• 2009

This study attempted to investigate the perception and usage status for meat products of dietitians in the food service business in Seoul and Gangwon province. 32.8% of dietitians decided the menu reflecting the taste of students. Most of the dietitians (89.2%) checked the manufacture date of the processed meat products when they were supplied. To address the question as to whether they could distinguish the difference among ham, pressed ham, and sausage, most of them answered; 'can distinguish a little' (47.5%) or 'can't distinguish' (36.7%). The most frequently provided processed meat products were ham (33.9%), followed by sausage (21.7%). However, it is assumed that the dietitians might have mistaken the pressed ham for the classic ham. The most common frequency of the serving processed meat product in the food services was once a month (41.6%). Most desired aspect of quality improvement for the processed meat products was answered as 'hygiene/safety' (31.5%), and followed by 'higher quality' (26%). In conclusion, the improvement of the product quality and the strengthening of public information would be prerequisites for expanding the use of processed meat products in the food services and business-to-business (B2B) market in the future.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.641-644
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• 2001

This study was performed for development of new analytical method of monascus pigments in foods. In this method, analysis of monascus pigment in foods has been carried out by detection of monascin and ankaflavin of the main color component of monascus pigment as indicator compounds. Monascin and ankaflavin were isolated and identified by TLC, HPLC, Prep. HPLC, $^{1}H-NMR$ and Mass spectrophotometer. The analysis of monascin and ankaflavin in foods such as massal, sausage, mixed press ham, mixed fish sausage, semi-dried sausage and syrup was performed by using reverse phase high performance liquid chromatograph with Capcell Pak C18 column at wave length 390 nm. The quantitative results of monascin were as follows : $0.01{\sim}3.31\;{\mu}g/g$ item in massal, $0.05{\sim}0.10\;{\mu}g/g$ in mixed fish sausage, and $0.34{\sim}0.35\;{\mu}g/g$ in semi-dried sausage. But the quantitative results of ankaflavin were as follows: $0.02{\sim}0.89\;{\mu}g/g$ in massal, ankaflavin were not founded in other samples.

• Journal of Animal Science and Technology
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• v.52 no.2
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• pp.131-140
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• 2010

This study was conducted to investigate the effects of Cordyceps ochraceostromat, silkworm cocoon, and conjugated linoleic acid (CLA) on the quality and storage properties of pork sausage manufactured with protein recovered from breast of spent laying hen during 4 wks of storage at $4^{\circ}C$. Pork sausages were prepared using 100% ham (control) and 40% recovered protein from breast of spent laying hen to replace pork (T1), and with added different sources to final concentrations of 0.1% Cordyceps ochraceostromat powder (T2), 0.1% silkworm cocoon powder (T3), 0.1% CLA (T4), 0.05% Cordyceps ochraceostromat + 0.05% silkworm cocoon (T5), 0.05% Cordyceps ochraceostromat + 0.05% CLA (T6), and 0.05% silkworm cocoon + 0.05% CLA (T7). The treatments T5 and T7 had higher (p<0.05) protein content than control, but control had lower fat content than other samples during 4 wks of storage at $4^{\circ}C$. Lightness was significantly lower in the treatment samples than control. However, there was no significant difference in water holding capacity between the sausage samples, whereas, cohesiveness and chewiness were significantly higher (p<0.05) in the control than other treatments. All sausage samples showed a significant increase in volatile basic nitrogen (VBN) and total plate counts with extending storage time (p<0.05), and VBN values of treatments were lower than the control. However, the treatment samples showed a significant decrease (p<0.05) in thiobarbituric acid reactive substances over the increasing storage time. Therefore, our results suggested that the 40% recovered protein to replace pork and with added different sources decreased lipid oxidation and protein denaturation of pork sausages, thereby enhancing self-life, compared to normal pork sausage (control).

• Food Science of Animal Resources
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• v.18 no.4
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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.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.1
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• pp.37-47
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• 1994

A survey on images and consumption for Instant food for 450 homemakers in Ullungdo, Hansando and Daegu area were summarized as follows. 1) The tought of Homemakers food took 'easy to cook' and 'save time' as the best advantage in the image on instant food, while 'tasty' as the lowest one. It appeared that characteristic variables as household income, homemaker's education, homemaker's age, and area had influence on the image about instant food. 2) Processed food(ham, sausage)was purchased the most, while fermented food(kimchi, gochuchang) was purchased the least. It appeared that characteristics variables as household income, homemaker's education and homemaker's age had influence on the purchasing degree of instant food. 3) There were positive correlation coefficient between homemaker's image on instant food and household income(0.247) and area(0.211). There were negative correlation coefficient between homemaker's image on instant food and homemaker's age(-0.171). 4) Homemaker's purchasing degree about instant food had positive correlation coefficient with homemaker's image on instant food(0.389), household income(0.247) and area(0.211)and had negative correlation coefficient with homemaker's age(-0.190). 5) Fat intake had positive correlation coefficient with homemaker's purchasing degree(0.281) and homemaker's image(0.144) on instant food. Energy intake had positive correlation coefficient with homemaker's purchasing degree(0.206) and homemaker's image(0.138) on instant food.

• Korean journal of food and cookery science
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• v.25 no.5
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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.

• Journal of the Korean Society of Food Culture
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• v.13 no.2
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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%).

• Journal of Food Hygiene and Safety
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• v.18 no.1
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• pp.33-35
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• 2003

This study was performed to investigate the contents of nitrites in 450 meat products in Seoul from Jan. to Dec. in 2002. Nitrites of the samples were determined by Diazoa method. One sample of 450 (0.22%) were detected over 70 ppm in NO$_2$￣ contents. In samples detected over 10ppm, 45.9% (106/231) in hams, 62.5% (70/112) in sausages, 37.5% (6/16) in bacons, and 12.5% (2/16) in crushed meats. Together, these results demonstrated that the processed market meat products must be reinforced to supply for the citizens as safe foods.

• Korean Journal of Veterinary Service
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• v.27 no.2
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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.