• Food Science of Animal Resources
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• v.30 no.4
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• pp.590-596
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• 2010

Meat and meat products are a potential source of food-borne pathogens, including Staphylococcus aureus, Salmonella spp., Escherichia coli O157:H7, and Bacillus cereus. A sensitive and specific PCR assay for the detection of these pathogens in meat and meat products was developed in this study, as part of a broader effort to reduce the potential health hazards posed by these pathogens. Initially, PCR conditions were standardized with purified DNA. Under standard conditions, the detection level for PCR was as low as 10 pg of purified bacterial DNA. After overnight growth of bacteria in a broth medium, as few as $10^2$ CFU of bacteria were detected by PCR assay. The primers employed in the PCR assay were found to be highly specific for individual organisms, and evidenced no cross-reactivity with heterologous organisms. Additionally, the multiplex PCR assays also amplified some target genes from the four pathogens, and multiplex amplification was obtained from as little as 10 pg of DNA, thus illustrating the excellent specificity and high sensitivity of the assay. In conclusion, this PCR-based technique provides a sensitive and specific method for the detection of S. aureus, Salmonella spp., E. coli O157:H7, and B. cereus in meat and meat products.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.565-575
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• 2019

This study evaluated Campylobacter jejuni risk in ground meat products. The C. jejuni prevalence in ground meat products was investigated. To develop the predictive model, survival data of C. jejuni were collected at $4^{\circ}C-30^{\circ}C$ during storage, and the data were fitted using the Weibull model. In addition, the storage temperature and time of ground meat products were investigated during distribution. The consumption amount and frequency of ground meat products were investigated by interviewing 1,500 adults. The prevalence, temperature, time, and consumption data were analyzed by @RISK to generate probabilistic distributions. In 224 samples of ground meat products, there were no C. jejuni-contaminated samples. A scenario with a series of probabilistic distributions, a predictive model and a dose-response model was prepared to calculate the probability of illness, and it showed that the probability of foodborne illness caused by C. jejuni per person per day from ground meat products was $5.68{\times}10^{-10}$, which can be considered low risk.

• Journal of Animal Science and Technology
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• v.64 no.3
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• pp.397-408
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• 2022

Rinse & Chill^® technology (RCT) entails rinsing the vasculature using a chilled isotonic solution (3℃; 98.5% water and a blend of dextrose, maltose, and sodium phosphates) to rinse out the residual blood from the carcass. Infusion of pre-chilled solutions into intact animal carcasses immediately upon exsanguination is advantageous in terms of lowering the internal muscle temperature and accelerating chilling. This technology is primarily used for purposes of effective blood removal, favorable pH decline, and efficient carcass chilling, all of which improve meat quality and safety. Although RCT solution contains some substrates, the pre-rigor muscle is still physiologically active at the time of early postmortem and vascular rinsing. Consequently, these substrates are fully metabolized by the muscle, leaving no detectable residues in meat. The technology has been commercially approved and in continuous use since 2000 in the United States and since 1997 in Australia. As of January 2022, 23 plants have implemented RCT among the 5 countries (Australia, US, Canada, New Zealand, and Japan) that have evaluated and approved RCT. All plants are operating under sound Sanitation Standard Operation Procedures (SSOP) and a sound Hazard Analysis Critical Control Point (HACCP) program. No food safety issues have been reported associated with the use of this technology. RCT has been adapted by the meat industry to improve product safety and meat quality while improving economic performance. Therefore, this review summarizes highlights of how RCT technically works on a variety of animal types (beef, bison, pork, and lamb).

• Food Science of Animal Resources
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• v.44 no.1
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• pp.1-18
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• 2024

This study reviewed the current data presented in the literature on developing meat analogs using plant-, insect-, and protein-derived materials and presents a conclusion on future perspectives. As a result of this study, it was found that the current products developed using plant-, insect-, and mycoprotein-derived materials still did not provide the quality of traditional meat products. Plant-derived meat analogs have been shown to use soybean-derived materials and beta-glucan or gluten, while insect-derived materials have been studied by mixing them with plant-derived materials. It is reported that the development of meat analogs using mycoprotein is somewhat insufficient compared to other materials, and safety issues should also be considered. Growth in the meat analog market, which includes products made using plant-, insect-, and mycoprotein-derived materials is reliant upon further research being conducted, as well as increased efforts for it to coexist alongside the traditional livestock industry. Additionally, it will become necessary to clearly define legal standards for meat analogs, such as their classification, characteristics, and product-labeling methods.

• Agricultural and Biosystems Engineering
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• v.6 no.1
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• pp.27-33
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• 2005

Soy protein meat analog was produced using a twin-screw extruder attached with a cooling die. Heat transfer analysis was performed for cooling dies with various die sizes at the four different moisture contents of feed during extrusion process. The experimental design consisted of two cooling die widths (30 and 60 mm), three cooling die lengths (100, 200, and 300 mm), four product moisture contents (71.2, 67.0, 61.6 and 55.8%), and water and water plus ethylene glycol as cooling material. When water was used as cooling medium, the values of equivalent overall heat transfer coefficient $(U_e)$ for each die width of 30 and 60 mm were in the range of 187.0 - 341.4 and $358.5-191.6W/m^2^{\circ}C$ depending on the size of die length. Convective heat transfer coefficients between cooling water and inside die wall of cooling channel $(h_c)$ for both die widths of 30 and 60 mm were 588.5, 416.1, and $339.8W/m^2^{\circ}C$ for each die length of 100, 200, and 300 mm. Convective heat transfer coefficients between product and inside die wall of product channel $(h_p)$ for each die width of 30 and 60 mm were in the range of $434.6-888.1W/m^2^{\circ}C$ and $460.7-1014.5W/m^2^{\circ}C$ depending on the size of die length. When water plus ethylene glycol was used as cooling medium, the values of $U_e$ were in the range of $143.9-319.6W/m^2^{\circ}C$ and $177.8-332.7W/m^2^{\circ}C$ for each die width of 30 and 60 mm depending on the size of die length.

• Korean Journal of Community Nutrition
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• v.20 no.1
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• pp.21-29
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• 2015

Objectives: Maintaining a balanced diet is very crucial for adolescents. However, adolescents, who may have a short notion about the amount of food, find it difficult to plan daily meals by applying the target pattern proposed by the Korean Nutrition Society. This study was carried out to revise the target pattern based on cooked dishes instead of raw material food groups as an easier way for Korean adolescents to plan their meals. Methods: Target pattern for Korean adolescents were revised based on the following: $1^{st}$, categorize dish groups, $2^{nd}$, calculate representative values of each dish based on the adolescent' intake amount. $3^{rd}$, assign the recommended number of intake for each dish. Validity of the target pattern for Korean adolescent meal plan was examined by the energy content, energy contribution ratio, and NAR & INQ of nutrients. Results: The 11 dish groups categorized were bab; gook tang gigae; side dishes of meat, fish, egg, legume, kimchi, vegetable, seaweed; and between meal of fruit, and milk dairy product. Based on the representative energy values, recommended number of intake were assigned to each dish. For boys, bab and gook tang gigae: 3 each; meat, fish, egg, and legume: 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk dairy product: 2 each were assigned. For girls, bab and gook tang gigae: 2 each; meat, fish, egg, and legume: choice of 3 dishes, 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk dairy product: 2 each were assigned. Energy contents, energy contribution ratio of carbohydrate, protein, and fat for boys and girls were in adequate range. The NARs were 1.0 and INQs were ${\geq}1.0$ for all nutrients examined. Conclusions: Revised dish-based, instead of food-based adolescent target patterns for boys and girls were easier and a valid way of Korean adolescent meal planning.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.117-121
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• 2007

The number of internet users and the scale of electronic on-line trading are on the increase due to the development of information technology and the internet. The aim of this study was to monitor the accuracy of country-of-origin labels and the indicated contents of meat available by electronic on-line trading by using a structural interview sheet for 100 on-line meat product markets. The result of this investigation showed a 100% level of accuracy for business name and telephone number whereas the company address, meat manufacturer and supplier, and business registration were less reliable. We also investigated the accuracy of site policy, e-mail address, and fax number. The results showed that the accuracy of fax numbers was the lowest. The product name and the kind of meat actually in the product showed a 100% level of conformity, while the price (96.3%), place of origin (93.6%), capacity (90.4%), meat parts (80.9%) and contents of the product (73.4%) showed a relatively low level of conformity. Serious safety issues were exposed by the disturbingly low 20.2% accuracy of indicated expiration dates and 5.3% accuracy of indicated manufacturing dates. To ensure food safety, it is essential to improve consumer understanding and trust regarding food safety through continuous public relations. More education and information are needed to raise consumer awareness of the facts versus myths regarding food safety.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.492-496
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• 1992

In order to compare the quality of canned pork products which are called collectively as luncheon meat, residual nitrite, sodium, collagen, total heme pigments and chemical composition were analyzed in 12 products of 8 companies from 4 countries. Also, the proteins of products were compared with that of pork by SDS-PAGE analysis. The level of residual nitrite was low in all the products and sodium levels were similar except in one or two products. As for collagen and total heme pigments content, among imported products luncheon meats were different from chopped meat products while domestic products were similar regardless of label distinction. Collagen contents of domestic products were similar to those of imports but total heme pigments contents were much higher Densitometer scans of gel electrophoretograms of chopped meat were more similar to that of pork than those of luncheon meat. In terms of chemical composition, luncheon meat had more carbohydrate regardless of whether they are domestics or imports. The quality of domestic luncheon meat appears to be the composite of those of imported luncheon meat and chopped meat. Accordingly, the quality standard for luncheon meat as a cheap product should be established in Korea to enable the domestic products to have a competitive power in price.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.282-290
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• 2018

This research was to evaluate microbial contamination levels in meat samples at hazard analysis critical control point (HACCP)-implemented processing plants that produce beef, pork, and chicken. During a period of about a year, a total of 178 samples (76 from beef, 89 from pork, and 13 from chicken) were obtained from raw materials (21.3%) and final products (78.7%). All samples were determined for each 25 g homogenized one. Samples were analyzed to determine the total aerobic plate count (APC), coliform count (CC), and E. coli count (ECC). By month, APC levels were the highest in September and the lowest in February (p<0.001). In comparison among season, APC levels in meat samples were the highest in the summer and the lowest in winter (p<0.001). By month, the highest CC prevalence was found in August, followed by October and then July (p<0.001). By season, the highest CC was obtained in summer, followed by autumn and then spring (p<0.001). All samples were negative for ECC. There was a direct correlation between the product form and coliform presence (p<0.001). In addition, there was a positive correlation between the APC and CC (r=0.261). The APCs in analyzed samples ranged from below <$10^1CFU/g$ to <$10^7CFU/g$. In conclusion, the month and season had significant effects on microbial contamination levels at HACCP implemented processing plants. Interrelationships between (i) the product form and coliform, (ii) the APC and CC were revealed.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.804-810
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• 2010

This study was performed to select protease-producing Bacillus sp. as a potential probiotic starter for fermented meat products. In order to isolate protease-producing bacterium from meju, measured the diameter of the clear zone on agar plate (TSA, 1% (w/v) skim milk) and analyzed for intracellular protease activity, then 10 Bacillus-like strains were isolated. Three Bacillus-like strains (P19, P27, and P33) among 10 strains were able to tolerate in acidic condition (TSB, pH 2.5, 2 h incubation). These 3 strains were showed antimicrobial activity against food-borne pathogenic bacteria. These vegetative cells of 3 strains were showed a survival rate of 0.04% to 0.08% under the artificial gastric acidic condition (TSB, pH 2.5 with 1% (w/v) pepsin), but spore-forming cells were 56.29% to 84.77%. Vegetative cells of 3 strains were the least bile-resistant, while spore-forming cells of 3 strains showed higher survival rate more than 76% under artificial bile condition (TSB, 0.1% (w/v) oxgall bile). In these strains, P27 strain was finally selected as a good probiotic strain. P27 strain was tentatively identified as Bacillus amyloliquefaciens by API CHB kit and 16S rDNA sequence analysis. The results of this study suggest that B. amyloliquefaciens P27 can be used as a potential probiotic starter for fermented meat product.