• 한국조리학회지
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• 제12권3호
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• pp.49-60
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• 2006

The purpose of this study was to measure the factors influencing on the perception of helpfulness of marking the country of origin in predicting the quality and safety of pork. A total of 239 questionnaires were completed. A multinomial logit model is specified in order to estimate which factors influence the probability that a consumer perceives the country of origin as helpful in assessing food quality and food safety. The estimations were carried out using the logistic procedure of SAS. The results are as follows. The proportional odds assumptions of models were not violated at p<0.05. The effects of age, income, children, occupation and respondents informed on the importance of the country of origin in pork quality model were statistically significant. The effects of age, children, occupation and trust on the importance of the country of origin in pork safety model were statistically significant. The results from this study could be useful in developing marketing and health promotion strategies as well as government trade policies.

• Asian-Australasian Journal of Animal Sciences
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• 제28권2호
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• pp.260-267
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• 2015

The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) on the quality characteristics of prepared pork chops was investigated under simulated commercial conditions. The CT treatment increased (p<0.05) the pH value, $b^*$ value, product yield, tenderness, overall flavor, sensory juiciness and overall acceptability in comparison to other treatments for prepared boneless pork chops. The CT treatment decreased (p<0.05) cooking loss, shear force value, hardness, gumminess and chewiness compared with other treatments. In addition, CT treatment effectively improved springiness and sensory color more than other treatments. However, IT treatment achieved the numerically highest (p<0.05) $L^*$ and $a^*$ values. These results suggested that CT treatment obtained the best quality characteristics of prepared pork chops and should be adopted as the optimal commercial processing method for this prepared boneless pork chops.

• Asian-Australasian Journal of Animal Sciences
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• 제28권7호
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• pp.1020-1027
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• 2015

The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water status and protein properties of prepared pork chops was investigated. Results showed that regardless of tumbling time, CT method significantly decreased the muscle fiber diameter (MD) and significantly increased the total moisture content, product yield, salt soluble proteins (SSP) solubility, immobilized water component (p<0.05) compared with IT method. With the effective tumbling time increased from 4 h to 10 h, the fat content and the MD were significantly decreased (p<0.05), whereas the SSP solubility of prepared pork chops increased firstly and then decreased. Besides, an interactive effect between CT method and effective tumbling time was also observed for the chemical composition and proportion of immobilized water (p<0.05). These results demonstrated that CT method of 8 h was the most beneficial for improving the muscle structure and water distribution status, increasing the water-binding capacity and accelerating the marinade efficiency of pork chops; and thus, it should be chosen as the most optimal treatment method for the processing production of prepared pork chops.

• 한국축산식품학회지
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• 제33권1호
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• pp.39-44
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• 2013

Origin authenticity of the animals used as food has always been a major concern to consumers around the world. In the past twenty years, a stable isotope ratio has been used for origin authentication. In this study, pork samples, both local and imported, were collected from the major markets from all around South Korea and analyzed for stable isotope ratios of nitrogen (${\delta}^{15}N$‰) and carbon (${\delta}^{13}C$‰), using Isotope Ratio Mass Spectrometry (IR-MS). A total of 599 samples with 335 Korean and 264 imported from 13 countries within America and Europe were investigated in accordance to the standard established methods for isotope ratio analysis. The results showed a significant variation related to the origin of the samples, explaining the difference in the feeding styles of the pork in each country. The stable isotope ratio values of carbon (${\delta}^{13}C$‰) were found in the decreasing order of: America ($-15.55{\pm}1.01$‰)>Korea ($-19.62{\pm}0.89$‰)>Europe ($-24.79{\pm}1.35$‰). Canada was having ${\delta}^{13}C$ ratio of $-22.87{\pm}0.92$‰, which is very low in the region of America and very close to Europe (-23.78 to -27.17‰). For nitrogen ${\delta}^{15}N$‰ the order was: America ($4.92{\pm}0.71$‰)>Europe ($4.54{\pm}0.66$‰)>Korea ($3.69{\pm}0.54$‰), with a slight variation among countries in each region studied. From the results it was concluded that the stable isotope ratio of the pork samples from different countries provide enough information about the origin and is therefore a potential tool which can be employed for origin authentication.

• Asian-Australasian Journal of Animal Sciences
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• 제25권1호
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• pp.143-150
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• 2012

Competition in global pork markets has increased as trade barriers have opened as a result of free trade agreements. Japanese prefer both loin and Boston butt, while Chinese prefer pork offal. Frozen pork has increased in terms of imports into China. Japanese consumers consider pork meat origin along with pork price when making purchase decisions. While the Chinese prefer a strong tasting pork product, South Korean consumers show very strong preferences to pork that is higher in fat. Therefore, South Korean consumers have a higher demand for pork belly and Boston butt. Consequently, the supply and demand of pork in Korea is hardly met, which means that importation of high fat parts is inevitable. In Korea there is lower preference toward low fat parts such as loin, picnic shoulder, and ham. During the economic depression in South Korea there have been observable changes in consumer preferences. There remains steep competition among the pork exporting countries in terms of gaining share in the international pork market. If specific consumer preferences would be considered carefully, there is the possibility to increase the amount of pork exported to these countries.

• 대한영양사협회학술지
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• 제16권3호
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• pp.255-269
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• 2010

The purpose of this study was to investigate consumer awareness and demand related to country-of-origin labeling at restaurants, and to provide basic data to reexamine the need for current policies and to determine problems. The study found that 70% of the respondents thought that the implemented representation policy had improved food quality, and 81.3% of the respondents checked country-of-origin labeling at restaurants. In addition, 74.7% of the respondents answered that "reward for accusation" was appropriate policy. Regarding the degree of recognition of the meat importers, the respondents were well aware of the importing countries, but did not recognize the importing country of chicken. In terms of preference for meat importers, Australian beef was rated highest, but beef from the U.S. was ranked seventh. However, in preferences for pork and chicken, U.S. products were rated highest. According to the survey, in a question regarding the perception toward country-of-origin labeling, the respondents recognized that rice, beef, pork, and chicken were the targeted items. In addition, the respondents suggested that other food ingredients at restaurants should be designated as target items for country-of-origin labeling.

• 동아시아식생활학회지
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• 제26권3호
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• pp.230-236
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• 2016

The study was carried out to evaluate the quality of commercial pork and beef jerky at a market in Korea. The amount of food additives, place of origin, meat content, microbiological and physicochemical characteristics were investigated in 46 different jerky samples. Meat contents of pork and beef jerky were 75.2~94.0% and 80.0~95.6%, respectively. Food additives, including sodium nitrite, potassium sorbate, and sodium erythorbate were mainly used in jerky. Pork jerky was processed from domestic pork, and beef jerky was mostly processed from imported beef from the USA, Australia, or New Zealand. Pork jerky contained $23.82{\pm}5.74%$ moisture, $37.86{\pm}7.05%$ crude protein, $6.16{\pm}4.91%$ crude fat, and $4.6.87{\pm}1.76%$ crude ash. Beef jerky contained $26.64{\pm}5.21%$ moisture, $41.36{\pm}3.50%$ crude protein, $4.67{\pm}3.46%$ crude fat, and $7.21{\pm}1.91%$ crude ash. Water activity (Aw) of pork jerky was $0.73{\pm}0.09$ while that of beef jerky was $0.78{\pm}0.08$. Volatile basic nitrogen (VBN) content to jerky was 7.1~36.0 mg/100 g. There was no significant difference in the physicochemical composition of meat type (p<0.05). Coliform, Escherichia coli and Staphylococcus aureus were not detected in pork or beef jerky, whereas yeast and molds were detected below $1.2{\times}10^1CFU/g$ in beef jerky samples.

• 대한수의학회지
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• 제45권3호
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• pp.359-367
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• 2005

This study was carried out to understand the contamination patterns of Listeria in pork processing plants. A total of 402 samples were collected from carcass, pork during processing, surfaces of equipment and environment, and 238 isolates of Listeria species were identified. L. innocua was found in 64.7% of the isolates, L. monocytogenes in 33.2%, and L. welshimeri in 2.1%. Random amplified polymorphic DNA (RAPD) analysis performed to investigate the origin and routes of Listeria contamination, showed 21 composite types of L. monocytogenes and 26 composite types of L. innocua. It was confirmed that Listeria contamination begins with contaminated incoming carcass and ever-present contaminants in the processing environments. The persistence and dissemination of the same strain of L. monocytogenes and L. innocua throughout the processing line revealed that the sanitation standard operating procedure should be implemented to minimize the risk of colonization in the workplace. Molecular subtyping of L. innocua allowed us to tracing the possibility of cross-contamination during processing.

• 대한지역사회영양학회지
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• 제15권4호
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• pp.507-512
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• 2010

This study was conducted to offer basic data that give effective ways to inform the country-of-origin labeling, where the ingredients they are serving are from, at school foodservice and to reconsider the importance of the labeling origin based on the survey by the elementary school students. 96.0% of the elementary school students agreed to the regulation about the country-of-origin labeling and the older students were influenced more by media and also supported the labeling. About the tendency of ingesting food from the country the students didn't like, 69% of them disagreed to eat. In the ways to label the country-of-origin labeling at school foodservice, elementary school students recognized easily the indication of origin designed by menu items, letter type. 76% of elementary school students checked the country-of-origin labeling posted at restaurants. When the students eat out, 68% of them were unwilling to have the food using the ingredients from the country they don't like. The country-of-origin for main ingredients such as beef, pork, chicken and other meat products, rice, kimchi had high importance scores. We found that the students think about the country-of-origin for main ingredients is important. Consequently, education and public relations of the country-of-origin labeling for elementary school students would be required.

• Journal of Animal Science and Technology
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• 제52권2호
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• pp.91-96
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• 2010

본 연구는 돼지고기 원산지 식별에 활용될 수 있는 최적의 SNP marker set을 개발 및 확립하기 위해 수행되었다. 선발된 51개의 SNP marker들의 효율성, 다형성 및 독립성 검증을 실시하였으며 51개의 SNP marker set은 MassARRAY method에 의해서 Multiplex-PCR panel 4개로 디자인 되었으며, 농장별, 생산조합별, 모돈별, 웅돈별로 효과적으로 고유 유전자형 지문분석이 가능하게 제작되었고, 다른형태의 SNP 유전자형 분석 플랫폼에 적용될 수 있는 적절한 마커 갯수이다. 또한 51개의 SNP marker set을 적용하여 모의 실험 및 친자감별확율을 계산하였을 때 무작위 교배 집단(PI), 반형매 교배집단($PI_{half-sib}$)과 전형매 교배집단($PI_{sibs}$)을 통해 모의 실험을 한 결과 $5.63{\times}10^{-33}$, $4.35{\times}10^{-15}$ 그리고 $1.32{\times}10^{-15}$로 분석되었으며 친자확인률에서도 모두 100%에 가까운 확률값을 나타내었다. 따라서 본 연구에서 개발된 SNP marker set을 이용하여 돈육제품의 원산지를 추적에 이용한다면 개별돼지의 고유한 DNA 지문 정보를 생성할 뿐만 아니라, 이를 통하여 모돈과 웅돈을 식별하여 농장원산지를 확인이 가능 할 수 있을 것으로 사료된다. 따라서 국내산 돼지의 생산에서부터 돈육제품으로의 소비까지 이력추적이 가능한 도구로 제공 될 것이다.