• Food Science of Animal Resources
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• v.32 no.1
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• pp.18-23
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• 2012

This study was conducted to survey the perception of domestic consumers about traditional pork dishes, and to utilize the survey result as a basis for the development of processed pork products. A survey was conducted on 218 domestic consumers regarding the following: general questions, propensity and preference to consume pork dishes, pork dishes feasible for export, and the types and problems of processed products feasible for export. The results of the survey showed that the respondents consumed pork dishes 3-4 times a month on average and they appeared to consume the pork dishes most frequently in specialized restaurants. The highest preference was shown in Samgyeopasal gui (grilled pork belly) and Galbi gui (grilled pork rib) among the pork dishes, whereas the lowest preference was shown in Kkubdegi gui (grilled pork skin) and Gookbob (boiled rice and pork served in soup). When the type of processed pork products available according to pork dishes were analyzed, the result showed that Samgyeopasal gui (grilled pork belly) and Nirbiani (slices of roast, seasoned pork in width) could be developed as a frozen product, Geyook Bokeum (stir-fried spicy pork), Bulgogi (Korean-style barbecued pork), and Galbi jjim (braised short ribs) could be developed as a retort product, and that Bossam (boiled pork eaten with a salty sauce and wrapped in greens), Pyeonyuk (slices of boiled pork), Jokbal (pork trotters), and Sundae (kneading together seasoned mixture of vegetables and glass noodles stuffing it into casings made of hog intestines, which are then tied off at the ends and boiled) could be developed as a vacuum-packed product. When the survey concerning the problems expected in the development of processed products using pork dishes was conducted, the result showed that there could be a texture change issue for Galbi gui, Samgyeopasal gui and Nirbiani; a preservation issue for Bossam, Pyeonyuk; a safety issue for Bulgogi and Geyook Bokeum; a taste and flavor change issue for Geyook Bokeum and Sundae; and a packaging issue for Gookbob.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.464-468
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• 2017

The identification of pork in commercially processed meats is one of the most crucial issues in the food industry because of religious food ethics, medical purposes, and intentional adulteration to decrease production cost. This study therefore aimed to develop a method for the detection of pork adulteration in meat products using primers specific for pig mitochondrial DNA. Mitochondrial DNA sequences for pig, cattle, chicken, and sheep were obtained from GenBank and aligned. The 294-bp mitochondrial DNA D-loop region was selected as the pig target DNA sequence and appropriate primers were designed using the MUSCLE program. To evaluate primer sensitivity, pork-beef-chicken mixtures were prepared as follows: i) 0% pork-50% beef-50% chicken, ii) 1% pork-49.5% beef-49.5% chicken, iii) 2% pork-49% beef-49% chicken, iv) 5% pork-47.5% beef-47.5% chicken, v) 10% pork-45% beef-45% chicken, and vi) 100% pork-0% beef-0% chicken. In addition, a total of 35 commercially packaged products, including patties, nuggets, meatballs, and sausages containing processed chicken, beef, or a mixture of various meats, were purchased from commercial markets. The primers developed in our study were able to detect as little as 1% pork in the heat treated pork-beef-chicken mixtures. Of the 35 processed products, three samples were pork positive despite being labeled as beef or chicken only or as a beef-chicken mix. These results indicate that the developed primers could be used to detect pork adulteration in various processed meat products for application in safeguarding religious food ethics, detecting allergens, and preventing food adulteration.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.321-326
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• 2003

The objectives of this study were to develop restructured meat products(RMPs) using a transgluta-minase(TGase) and to improve the textural characteristics of RMPs manufactured with pale, soft, exudative(PSE) pork hams. The pH values of RMPs with PSE and normal pork were 5.94 and 6.07, respectively, and their water activity value was approximately 0.981. The RMPs had 70∼72％ moisture, 4∼5％ fat, 19∼20％ protein, and approximately 3％ ash contents. No differences in pH, water activity, chemical composition, and hunter color values were observed between RMPs manufactured with normal and PSE pork(p＞0.05). However, RMPs containing PSE pork hams had higher drip loss(％)(p＞0.05) than those with normal pork hams after 10 days of refrigerated storage. Although no differences were observed in the texture profile analysis(TPA) hardness and sensory evaluation, RMPs with PSE pork hams tended to have more pores and lower binding capacity those with normal pork. This result indicated that additional substrates or longer tumbling time(＞4 hr) for the manufacture of RMPs containing PSE pork were required for the products to have similar palatability to those with normal pork.

• Food Science of Animal Resources
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• v.38 no.4
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• pp.794-805
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• 2018

To identify correlation between fresh meat and processed meat products, we performed canonical correlation analysis (CCA) to predict the relationship between pork supply and meat product production in Korea. Results of CCA showed a canonical correlation of 0.8576 in the first canonical pair (p<0.01). The production of meat products showed the highest correlation with pork import but the lowest correlation with the production of domestic pork. Although Korean consumer preferred meat products produced by fresh domestic pork, inexpensively imported pork with high share in meat products was supplied in the market. Therefore, securing domestically produced raw meat is important for expanding consumption of domestic meat products. Results of this study suggest that meat processor and pig producer can achieve the $6^{th}$ industrialization by combining the production of raw pork materials, meat processing, and sales service.

• Food Science of Animal Resources
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• v.38 no.4
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• pp.693-702
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• 2018

The purpose of this study was to develop a commercially viable method for synthesis of conjugated linoleic acid (CLA) using the linoleic acid fraction obtained from six pork by-products (liver, lung, heart, stomach, small intestine, and large intestine). The workflow of CLA synthesis from each by-product was as follows: washing${\rightarrow}$crude fat extraction${\rightarrow}$fractionation into saturated and unsaturated fatty acids${\rightarrow}$repeat unsaturated fatty acid fractionation${\rightarrow}$CLA synthesis. Cis-9, trans-11, and trans-10, cis-12 CLA was synthesized from pork by-products. The yield of CLA synthesis of pork by-products ranged from 1.55 to 11.18 g per 100 g of by-products. The amount of synthesized CLA was the highest in the small intestine and large intestine by-products. Fractionation of pork by-products nearly doubled the yield of CLA. We suggest that commercial fractionation methods could increase the yield of CLA at low cost, reduce waste, and improve the efficiency of by-product utilization.

• Preventive Nutrition and Food Science
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• v.5 no.1
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• pp.15-19
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• 2000

This study was conducted to determine sensory and chemical traits of reduced-fat frankfurters made with lean lamb or lean lamb/pork (50%/50%), fat from three different sources(pork fat, lamb fat or high-oleic sunflower oil) and added water products designated as L-P-15, LP-L-15, LP-So-15 and LP-P-15, according to lean meat type, source of added fat and target fat content and to compare such products with a similar reduced-fat product made with lean beef/pork (50%/50%) with pork fat(product designated as BP-P-15) and high-fat products made with lean beef/pork (50%/50%) or lamb/pork (50%/50%) with pork fat (BP-P-30 and LP-P-30). Actual fat contents of reduced-fat and high-fat products formulated for 15% and 30% fat were 17~18% and 28~31%, respectively, after processing. Processing yields were lower for all reduced-fat products than for the high-fat products. Trained sensory panelists rated LP-P-15 less intense in lamb flavor as compared to LP-L-15 and LP-So-15. Off-flavor intensity was positively correlated with lamb-flavor intensity (r=0.80), whereas frankfurter-flavor intensity was negatively correlated with lamb-flavor intensity (-0.88) and off-flavor intensity (r=-0.90). According to consumer panelists, LP-P-15 was as desirable in flavor as BP-P-15 or the two high-fat products (BP-P-30 and LP-P-30), while LP-So-15 and LP-L-15 were not. LP-P-15 and BP-P-15 were not notably different from their high-fat counterparts in juiciness and texture desirability and overall palatability. Regardless of fat content, meat type and fat source, there was little lipid oxidation when vacuum-packaged products were refrigerated for 12 weeks.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.297-306
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• 2014

Basic information regarding the yield and nutritional composition of edible pork by-products, namely heart, liver, lung, stomach, spleen, uterus, pancreas, and small and large intestines, was studied. Our results revealed that the yields varied widely among the pork by-products examined; in particular, liver had the highest yield (1.35%); whereas, spleen had the lowest yield (0.16%). The approximate composition range (minimum to maximum) of these by-products was found to be: moisture 71.59-82.48%; fat 0.28-19.54%; ash 0.155-1.34%, and protein 8.45-22.05%. The highest protein, vitamin A, B2, B6, and total essential amino acid (EAA) contents were found in liver. Large intestine had the highest fat content and lowest EAA content. Heart had the highest vitamin B1 content, whereas pancreas had the highest niacin and vitamin B3 contents. The concentrations of Fe and Zn were highest in liver and pancreas. Total saturated fatty acids (SFA) levels and polyunsaturated fatty acids (PUFA) levels between the by-products ranged from 43.15-50.48%, and 14.92-30.16%, respectively. Furthermore, with the exception of large intestine, all the by-products showed favorable PUFA/SFA ratios. The study indicated that almost all of the pork by-products examined were good sources of important nutrients, and that these data will be of great importance in the promotion of the consumption of edible pork by-products, as well as their utilization in meat processing.

• Food Science of Animal Resources
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• v.41 no.6
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• pp.997-1011
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• 2021

The processing characteristics of freeze-dried pork powder as raw meat for comminuted meat products were compared with those of freeze-thawed pork. The tertiary structural properties, oxidation, and solubility of proteins in the freeze-dried pork powder were investigated. In addition, the properties of the emulsion gels manufactured with freeze-dried pork powder (GFD) and freeze-thawed pork (GFT) at 1.5% and 2.0% NaCl were evaluated. The surface hydrophobicity and intrinsic tryptophan fluorescence intensity of myofibrillar proteins between the freeze-dried pork powder and freeze-thawed pork were similar. However, freeze-dried pork powder had higher carbonyl compounds and lower solubility of sarcoplasmic and myofibrillar proteins than freeze-thawed pork (p<0.05). GFD had higher cooking loss than GFT in 2.0% NaCl, and lower hardness and a^* value of GFD were observed regardless of NaCl level (p<0.05). Moreover, GFD had higher malondialdehyde content than GFT at the two NaCl concentrations (p<0.05). Therefore, our study demonstrated that freeze-dried pork powder has lower functional properties than freeze-thawed pork as raw meat for comminuted meat products.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.10
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• pp.1487-1492
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• 2014

This research applied and evaluated a polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) using cytochrome b gene to detect pork contamination in meatballs from local markets in Surabaya and Yogyakarta regions, Indonesia. To confirm the effectiveness and specificity of this fragment, thirty nine DNA samples from different meatball shops were isolated and amplified, and then the PCR amplicon was digested by BseDI restriction enzyme to detect the presence of pork in meatballs. BseDI restriction enzyme was able to cleave porcine cytochrome b gene into two fragments (131 bp and 228 bp). Testing the meatballs from the local market showed that nine of twenty meatball shops in Yogyakarta region were detected to have pork contamination, but there was no pork contamination in meatball shops in Surabaya region. In conclusion, specific PCR amplification of cytochrome b gen and cleaved by BseDI restriction enzymes seems to be a powerful technique for the identification of pork presence in meatball because of its simplicity, specificity and sensitivity. Furthermore, pork contamination intended for commercial products of sausage, nugget, steak and meat burger can be checked. The procedure is also much cheaper than other methods based on PCR, immunodiffusion and other techniques that need expensive equipment.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.456-463
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• 2017

The aim of this study was to identify the optimal and superior type of natural calcium for replacing phosphate in cooked ground pork products. To achieve this, 0.5% eggshell calcium (ESC), oyster shell calcium (OSC), marine algae calcium (MAC), or milk calcium (MC) was added to ground pork meat products. The effect of this substitution was studied by comparing the substituted products with products containing 0.3% phosphate blend (control). ESC was considered an ideal phosphate replacer for minimizing the cooking loss, which likely resulted from the increase in the pH of the product. Among the other natural calcium types, OSC treatment did not cause a significant increase in pH, but it lowered the cooking loss. CIE $L^*$ values were higher (p<0.05) in products treated with OSC or MC than the control, and lowest (p<0.05) in the products with ESC. However, products with ESC had higher (p<0.05) CIE $a^*$ and CIE $b^*$ values than the control and products treated with other powders. Compared to the control, products treated with ESC and OSC had similar substitution effects on the textural properties of the products. Therefore, the results of this study suggested that the combined use of ESC and OSC could be a potentially effective method for replacing synthetic phosphate in ground pork products.