• Korean journal of food and cookery science
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• v.8 no.2
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• pp.123-135
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• 1992

Time and temperature conditions, and microbiological qualities of six categories of menu items were assessed according to the process of food product Row in a 500 bed general hospital. The Harzard Analysis Critical Control Point (HACCP) system was applied to determine harzards, to assess their severity and risks, and to identity CCPs and memos for monitoring mem. The Critical Control Points identified for each category of menu items were: Meat Soup (Kyung Sang Do Gogi Guk): Pre-preparation, holding after pre-preration, and holding after cooking; Pot Stewed Stuffed Cabbage (Soe Yangbaechu Mali Chim): pre-preparation, holding after Pre-preparation, stuffing, cooking and holding after cooking; Boned Pork Sour Salad (Doeji Suyuk Muchim): Pre-preparation, holding after pre-preparation, and post-preparation after cooking; Sauteed Pork Ball (Jeyuk Wanja Jon): pre-preparation, holding after pre-preparation, shaping, and holding after cooking; Stir-fried Fragrant Mushroom (Pyogo Bosot Bokkum): basic ingredients, Pre-preparation, holding after pre-preparation, and holding after cooking; and Fried Corn with Vegetables (Oksusu Yachae Tuigim): pre-preparation, holding after pre-preparation, mixing, and holding after cooking.

• Journal of the Korean Society of Food Culture
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• v.5 no.1
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• pp.59-75
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• 1990

The tzeam is the one of steaming cook that boiled the main material of poultry. meat and the sub-material of vegetables. It is always setted on the main-table in above seven chup ban sang and also kyoja sang. In this thesis, according to the kinds of tzeam in the main material of poultry, meat was to analysis reference frequency to them the materials, the measuring unit of materials, the terms of cooking and kitchen utensil by 47 books published in Korea from 1420 to 1987. 1. It was 37 kinds of tzeam in the main material of poultry, meat. 2. Materials were classified into the main-material, sub-materials, seasioning and decorations. 3. There were 43 kinds of measuring units, of them 18 kinds were for volume, 12 kinds were for quantity, 4 kinds were for length and the rest measuring units were 9 kinds. 4. There were 26 kinds of kitchen utensil for cooking. They were mainly used a hab 1 rice ball with lids, and castles (cast iron castle). 5. There were 27 kinds of cooking terms. The terms of them, 11 kinds were for heating methods, 16 terms of them were for the cutting process.

• Journal of the Korean Society of Food Culture
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• v.7 no.3
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• pp.223-235
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• 1992

1. There were 21 kinds foods and preservation of beef and the number of dishes were 346 in the literatures written before 1943. 2.Soup(羹) was appeared first, and followed by dried beef(肉脯), steamed(蒸), sliced of boiled beef(熟肉과 片肉), preservation(貯臟), pan broiled beef(濕熱炒), salted beef(肉醬), raw beef(膾), shish kebab(算炙), roasted with seasoning(炙), beef with vegetables cooked in pan(煎鐵), calf`s-hoof jelly(gelatin)(足片), jaban(佐飯), hardboiled beef(boiled in soy sauce), ravioli (饅頭), beef juice(肉汁), thick broth(heavy soup, 助致), grilled beef (煎油魚), mix with the season(muchim), sun(膳) and gruel(粥). 3.The total of 14 different names of soup were found in the literatures which are Yang tang(stomach soup), Dunggol tang(marrow soup), Dogol tang(medulla soup), Sungi kuk(ox-blood soup), Sogogi kuk(beef soup), Gom kuk(bone attached beef and organs soup), Jap tang(bone attached beef, organs and tough beef soup), Yukgaejang(fresh beef, organs and green onion soup), Joujeo tang(foot starched soup), Jok tang(foot soup), Kori tang(ox-tail soup), Kalbi tang(rib soup), Malgun jangkuk(clear soup), Wan ja tang(beef ball soup). 4.The number of staple ingredient were Tripe and fresh meat among 26 kinds of major ingredient, radish, wheat flour, egg among 21 kinds of miner ingredient black pepper, soy sauce and seasame among 22 kinds of seasonings, and Thin layer-fried egg among 9 kinds of decorating ingredient were used commonly in cooking for soup.

• Food Science of Animal Resources
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• v.36 no.4
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• pp.476-486
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• 2016

This study investigated the effect of the powder produced by ball-milling the outer layer of annatto (Bixa orellana L.) seeds on the physicochemical properties as well as the antioxidant and antimicrobial activities of pork patties over 14 d of refrigerated storage (4±1℃). Five pork patty treatments were produced containing three different concentrations of annatto seeds, 0.1, 0.25 and 0.5% (ANT0.1, ANT0.25, ANT0.5), 0.1% ascorbic acid (AA0.1), and a control (CTL). Based on the results, annatto seed powder appeared to show antioxidant activity. The Hunter color values of pork patties were affected by the addition of annatto seed powder, which increased the redness and yellowness values, but decreased the lightness of the patties (p<0.05). To evaluate the antioxidative effects of annatto on pork patties, thiobarbituric acid reactive substances (TBARS) and peroxide values (POV) were analyzed over 14 d of refrigerated storage. Treatments containing annatto seed showed lower TBARS and POV than control (CTL) samples (p<0.05). The volatile basic nitrogen (VBN) of the pork patties containing annatto seeds were lower than that of CTL at the end of storage (p<0.05). Although no differences in total bacterial counts were observed between control and treated patties, those containing annatto seeds had lower microbial counts for Enterobacteriacease than CTL or AA 0.1%. Therefore, annatto seed powder might be a good source of natural antioxidants for the production of meat products.

• Journal of the Korean Chemical Society
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• v.6 no.1
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• pp.25-28
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• 1962

The colorimetric estimation, by dithiol method, of the solubility of tin dissolved from the container the tin plate in some canned marine foods has been made on 200 cans of sample on the market. Some of them contained more than 150 ppm of Sn concentration were as follows; (1) ca. 50% of squid can, (2)ca. 30% of mackerel can, (3) ca. of saury can, (4) naught of crab, whale, clam(Japanese hard clams), fish meat ball, and Turbo cornutus one. (1) It had the tendency of increasing Sn concentration according to lowering or arising the value of pH. (2) No significant difference in Sn concentration was caused by the variation of the sort of tinning as H-D or E-T. (3) The longer the period of the storage the higher Sn concentration was found, and the concentration more than 150 ppm of Sn was generally found among the cans stored more than twelve months. (4) The concentration of Sn in the liquid was higher than in solid portion, and most of dissolved Sn was distributed in the liquid portion.

• Journal of Food Hygiene and Safety
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• v.21 no.3
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• pp.136-144
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• 2006

This study was conducted to investigate students' food consumption including potentially hazardous food (PHF) and food preference in elementary school lunch menus. High protein foods and raw or cooked vegetable dishes in the menus for three weeks were grouped as PHF-1 and PHF-2, respectively. Three hundred eight-four children from three different elementary schools, aged 10 to 12 years, completed the questionnaire that asked them to report on how much they eat, what foods they like the most and the least, and why they did not like it. Chisquare test was used to analyze the differences among schools, Evades and genders far food consumption using the SPSS. Results showed that students were exposed to at least two kinds of PHF in school lunches per day. 89% and 82% of students ate 100% amount of PHF-1 and PHF-2, respectively. There were significant differences in the amount of food consumption by school and day served. Students preferred high protein foods, such as meat ball, pork and chicken barbecues, which were consumed the most. These data indicate that appropriate control measures or procedure is needed to manage hazards associated with PHF in the menu items to decrease the risk of foodborne illness in school lunch.

• The Korean Journal of Emergency Medical Services
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• v.9 no.2
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• pp.147-168
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• 2005

It examined the doubt point which AED motive relates until now, the AED should have bought a life how, present address of our country site pre-hospital care, comparison it tried to observe the advanced nation instance back. Gist of this research the AED important cold region once compared to informed to how many cardiac arrest patient, against him the what kind of preparation wanted informing the necessary cold region. It soaks simultaneously but the AED motive is widely supplied distant in future and it is generality and it is feeble but it wanted doing one morning. The habit difference of an American who does of course meat diet mainly and a Korean is many and it compares in the United States and the cardiac arrest patient comparison occurs holds a point few. To become Western anger but and be caused by with thin dietary life, stanching bleeding cung, with the fact that the heart attack is increasing rapidly with the hyperextension. It is a talk which anyone it knows all. The major league most Choi huy Sub in condition will catch the ball which floats and the multi co-player and to collide when falling down, the medical device which is committed with emergency aid is AED motive. From the United States subway station and the shopping which are a public place on the baseball field outside the jar which it will drive, the museum and the school, easily there is it will be able to discover the AED from the court of justice back. The Pittsburg university the students per the individual $30 the core phyey were receiving the smallness lifestyle alcoholic beverage and a AED motive actual training with mercy of degree. From the United States distant in future the AED motive is sold even from the retail store and. From our country like this plan government offices temporary disposal education from from 119 fire fighters emergency structure company in fire fighting government employee and nursing must magnify a former enterprise rainy spell in summer multi temporary disposal education with the head which it will burn with the head. This plan in early rising will be able to become fixed in Korea it forecasts with the fact that. The research which it sees it leads and like the United States to some day become fixed even from our country to believe and suspicion it is not and in the people in approach ease one AED supply plan fire fighting government employees stand in the first and feed with the fact that must be positive at this enterprise they become.

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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• pp.170-176
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• 2004

The antioxidative and antimicrobial activity were carried on the Chopi(Zanthoxylum pipperitum) extracts by six kinds of solvents in order to find out new natural food additives. Six solvents were used methanol(MeOH), n-hexan(hexane), chloroform$(CHCl_3)$, ethylacetate(EtOAc), buthanol(BuOH), and water(water) and methanol extract(MEex), hexan extract(HEex), chloroform extract(CHex), ethylacetate extract(EAex), and buthanol extract(BUex), water extract(WAex). The antioxdative activities of them extracts were determined by peroxide value(POV), conjugated diene value(CDV) of corn germ oil storaged for 30 days at $60{\pm}2^{\circ}C$. These extracts were added as 0.02, 0.1, 0.2% of each extracts and compared with ${\alpha}-tocopherol$, and BHT. The antioxidative activities of 0.02% extract were as follows in decreasing order BUex > WAex, BHT, MEex > HEex, EAex, CHex > TOC, and control. While, BUex and CHex among these extracts were shown to be had antimicrobial effects on the microorganism such as Escheria coli, Salmonella typhimurium, Psedomonas aeruginosa, Staphylococcus aureus, and Listeria monocytogenes. Finally to find out the preference of chopi we had made Yugwanzageon (a kind of shallow fried meat ball)by adding chopi powder. The result were similar to control(not added chopi powder) in case of 0.1% chopi adding Yugwanzageon.(p<0.05) Therefore it was thought to be possible that chopi powder was used Yugwanzageon preperation.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.335-345
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• 2010

The objective of this study was to model the kinetics of S. aureus survival on high risk foods in school foodservice operations. After inoculating S. aureus ATCC25923 onto the various high risk foods, the effects of competitive microorganism, storage temperatures($25^{\circ}C$, $35^{\circ}C$), and initial contamination levels ($1.0{\times}10^2\;CFU/g$, $1.0{\times}10^5\;CFU/g$) on the growth of S. aureus were investigated. Lag time decreased and specific growth rate increased with a storage temperature ($25^{\circ}C$<$35^{\circ}C$) and with a higher initial inoculation level ($1.0{\times}10^2\;CFU/g$<$1.0{\times}10^5\;CFU/g$). Previously it was shown that S. aureus is a weaker competitor than other organisms, but it proliferates aggressively in a noncompetitive environment. However, in our study, when S. aureus was used to inoculate japchae (glass noodles with sauteed vegetables) and meat ball, the growth of S. aureus was similar and more active with competitive organisms than that without competitive organisms. Regardless of other factors, the initial level of S. aureus was a more significant factor of the growth. High inoculation levels of S. aureus were reached at 6 log CFU/g within 3 hours. An incubation temperature of $35^{\circ}C$ and the animal protein component of menu items also were identified as significant factors influencing the growth of S. aureus. Therefore, the duration of time meals are stored before serving should be considered a critical control point. Food service providers must control time and temperature to insure the safety of cooked foods.