• 현장농수산연구지
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• 제24권4호
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• pp.45-52
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• 2022

This study suggest strategies to expand pork exports to Hong Kong through understanding characteristics of its pork market based on results from analysis on surveys on consumers and marketers. The survey results indicate that Hong Kong's consumers consider freshness and sanitation/safety of pork as the most important factors in their purchase. The consumers are found to be very satisfied with Korean pork and have intension to purchase it in the future. The importers suggest that Korean pork should improve its price competitiveness and build up its brand images. Based on results of surveys, this study suggests four strategies, which are systematic disease controls, establishment of its brand image, effective quality and sanitation/safety management and government supports. And, as results from deriving economic effects of 2021 Korean pork export to Hongkong, the production inducement effect is 42.5 billion won and the employment inducement effect is 266 persons.

• Journal of Animal Science and Technology
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• 제63권2호
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• pp.394-404
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• 2021

The objective of this study was to evaluate quality characteristics of low-nitrite emulsified-sausages (ESs, < 75 ppm) containing paprika oleoresin solution (POS) for replacing sodium nitrite (NaNO2). Pork ESs were prepared with four treatments (reference (REF), 150 ppm NaNO2; TRT1, 0 ppm NaNO2 + 0.1% POS; TRT2, 37.5 ppm NaNO2 + 0.1% POS; and TRT3, 75 ppm NaNO2 + 0.1% POS). The physicochemical and texture properties, microbial counts, residual nitrite and thiobarbituric acid reactant substances (TBARS) were measured during refrigerated storage of 35 days. Although TRT2 and TRT3 had lower levels of NaNO2, they had higher redness and yellowness than REF (p < 0.05). Microbial counts of total bacterial counts and Enterobacteriaceae of TRT2 and TRT3 were similar to those of REF (p > 0.05). Expressible moisture percentages (EM, %) of TRT2 and TRT3 were lower than those of REF (p < 0.05). TBARS values of TRT2 and TRT3 were not different from those of REF (p > 0.05). Among treatments, TRT1 had the highest TBARS values (p < 0.05). In conclusion, 0.1% POS in combination with 37.5 ppm NaNO2 would have quality characteristics similar to those of REF. Therefore, approximately 3/4 of the initial nitrite level could be replaced with 0.1% POS, and eventually developed healthier pork products.

• 동아시아식생활학회지
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• 제21권3호
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• pp.331-337
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• 2011

Pork cutlets contains high amounts of fat and calories even though they are highly preferred among young consumers in Korea. We investigated the use of an oven cooking method using brown crumbs to replace the frying method for the preparation of pork cutlets. The average contents of fat and calories in oven cooked pork cutlets were reduced by 77.5% and 35.2% respectively, when compared to cutlets prepared using the frying method (p<0.05). These results demonstrate that pork cutlets prepared by oven cooking may be helpful to people who require dietary treatment. In a color experiment, the surface color of oven cooked pork cutlets showed no difference when brown crumbs were used (p>0.05). In an experiment for texture characteristics, the level of hardness for the oven cooked cutlets showed no difference from that of the fried cutlets (p>0.05), and the degree of batter separation also did not differ. The oven cooking method demonstrated a 65.6% improvement in pork cutlet production, and is therefore appropriate for a food service that must serve many customers in a limited time.

• 한국축산식품학회지
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• 제22권4호
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• pp.337-342
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• 2002

인삼 잎과 줄기의 crude saponin 함량은 약 8% 정도로 그 가치가 높아 사료로 이용하기 위한 방법으로, 인삼 잎과 줄기 부산물의 추출액을 사료에 3% 혼합하여 생산한 사료를 돼지에 20일, 30일 및 40일간 급여하여 생산한 돼지의 도체 및 육질특성을 조사한 결과 다음과 같다. 급여수준에 따른 돼지의 도체특성에 있어서 정육율은 20일 급여구가 65.55%로 가장 높았으며, 대조구, 30일 급여구, 40일 급여구 순으로 나타났으며, 제거 지방율은 40일 급여구가 18.32%로 가장 높았다. 부분육벽 생산율은 목심, 갈비, 등심, 삼겹살, 뒷다리, 안심부위에서는 처리간에 유의적인 차이가 나타나지 않았으나, 앞다리 부위에서는 20일급여구에서 가장 높은 11.12%로 나타났다(P<0.05). 처리별 도체등급 A 및 B 등급 출현율은 30일과 40일 급여구에서 오히려 낮게 나타났으며, 등지방 두께는 20일 급여구가 가장 적었다(P<0.05). 처리구별 명도(Hunter L)는 30일 급여구가 50.22로 가장 높은 값을 보였고, 20일 급여구가 46.91로 가장 낮은 값을 보였다. PSE 출현율은 20일 급여구가 가장 낮게 나타났고. pH는 인삼부산물을 40일 급여한 처리구에서 5.72로 가장 높게 나타났다(P<0.05). 인삼부산물 급여 돼지 등심육의 물리적 특성을 조사한 결과, 전단력은 유의적인 차이는 없었으며, 가열감량은 인삼부 산물 급여시 감소하는 경향으로 나타난 반면, 보수력은 인삼 부산물 급여시 증가하는 경향을 보였다(P<0.05). 이상의 결과에서 인삼부산물 추출액 급여에 의한 돈육 생산시 도체특성 및 부된육 수율에서 인삼부산물 급여에 의한 차이는 없었으나, pH는 인삼부산물을 40일간 급여한 처리구 에서 유의적으로 높았으며, 가열감량 및 보수력은 인삼부산 물을 각각 40일 또는 30일간 급여한 처리구가 다른 처리구에 비해 좋은 것으로 나타났다.

• 한국축산식품학회지
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• 제40권6호
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• pp.1055-1065
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• 2020

This study investigated the effects of brine injection and high hydrostatic pressure (HHP) on the quality characteristics of pork loin. Brine with ionic strength conditions (0.7% vs 1.5% NaCl, w/v) were injected into pork loins, and the meat was pressurized up to 500 MPa for 3 min. As a quality indicator, moisture content, color, cooking loss and texture profile analysis (TPA) of pork loins were estimated. Based on the results, brine with low ionic strength (0.7% NaCl) resulted in low injection efficiency and high cooking loss, although, it improved tenderness of pork loin at moderate pressure level (~200 MPa). While high ionic strength condition (1.5% NaCl injection) lowered the hardness of pork loins at relatively high HHP level (400-500 MPa), it also caused high cooking loss. To commercialize the brine injected pork loins, it was necessary to regulate brine compositions, which was not evaluated in this study. Nevertheless, the present study demonstrated that brine injection followed by moderate pressure (200 MPa) could improve the tenderness of pork loins without causing other major quality losses.

• 한국식생활문화학회지
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• 제21권5호
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• pp.565-570
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• 2006

This study was to investigate the effect of Jubak(Sulchigegie) on the physicochemical properties of pork. A pork was cooked in a pot opening the lid with the Jubak for 20 min and then covering the lid without Jubak for 20 min at $100^{\circ}C$. Effect of the added amounts of Jubak on the pork was examined by principal component analysis and electronic nose consisting of six metal oxide sensors. As a pork was cooked with 30g Jubak, ratio of resistance was increased. This condition removed unpleasant smell of pork. Effect of the pork with Jubak is better the end location than middle of pork. Also, first principal component score increased as the pork cooking time was increased. In the texture properties, hardness, chewiness, gumminess, and springness of the pork with 30g Jubak were significantly lower than others processed in this study. With sensory evaluation, the pork with 30g Jubak obtained the best score in taste, texture and overall acceptability. It could be concluded that the pork(400g) with 30g Jubak reduces the pork odor, increase the tenderness and improve the flavor and taste of pork.

• 한국식품조리과학회지
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• 제31권5호
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• pp.588-595
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• 2015

카라기난, 트랜스글루타미제, 분리대두단백, 밀 식이섬유 첨가 종류에 따른 돈육 패티의 이화학적 및 관능적 특성을 조사하여, 결착제 첨가 종류에 따른 식육제품의 품질 변화를 알아보고자 하였다. 결착제 첨가 종류에 따른 보수력, 가열수율 및 수분함량은 대조구와 비교하여 카라기난, 분리대두단백 및 밀 식이섬유 첨가구가 높은 수치를 나타내었고, 직경감소율 및 두께감소율도 대조구와 비교하여 카라기난, 분리대두단백 및 밀 식이섬유 첨가구가 낮은 수치를 나타내었다. 전단력은 카라기난 첨가한 처리구가 가장 낮은 수치를 나타내었다. 또한 관능적 특성에서 연도, 다즙성 및 전체적인 기호도에서 대조구보다 결착제를 첨가한 처리구들이 높은 점수를 받았으나, 대조구를 포함한 모든 처리구에서 유의성이 인정되지는 않았다. 그러므로 결착제 첨가 종류에 따른 이화학적 및 관능적 특성 비교를 통하여 소비자 기호에 적합한 패티를 제조할 수 있는 기초자료로 활용할 수 있을 것으로 사료되며, 이러한 기초자료들을 바탕으로 다양한 첨가제들을 활용하여 다양성이 있는 식육제품 개발에 필요한 기초자료로 활용될 수 있을 것으로 보여진다.

• 한국식품과학회지
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• 제42권4호
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• pp.445-451
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• 2010

소리쟁이 주정추출물은 총 폴리페놀 및 총 플라보노이드 함량이 각각 $108.24{\pm}3.29\;{\mu}g/mg$, $33.06{\pm}2.24\;{\mu}g/mg$이었고, 환원제로 작용하며 DPPH 소거활성을 가지는 높은 항산화능을 보였다. 소리쟁이 추출물을 첨가한 양념소스에서도 시료첨가량이 증가할수록 DPPH 소거능이 증가함을 확인하였다. 또한 소리쟁이 추출물을 첨가한 양념 돈육을 제조하여 $4^{\circ}C$에서 21일간 저장하면서 품질특성을 검토한 결과, 소리쟁이 첨가 양념돈육은 0.1% BHA 처리구와 유사하게 대조구에 비해 총세균수 및 지방산패도가 감소되었으며, 대장균군은 검출되지 않았다. 특히 소리쟁이 추출물을 1% 첨가한 양념돈육은 대조구보다 냄새, 다즙성, 연도에서 높은 관능값을 보였다. 따라서 우수한 항산화능을 가진 소리쟁이 추출물은 양념 돈육에서 저장성 및 품질특성의 개선에 도움을 줄 수 있는 소재라고 여겨진다.

• 한국식품영양학회지
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• 제31권3호
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• pp.345-354
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• 2018

The purpose of this study was to investigate the effects of black carrot (Daucus carota L.) on the quality characteristics and antioxidant activity of pork patties. Patties were provided with different amounts (0, 2, 4, 6 and 8%) of black carrot. Notably, the cooking loss rate of the group added with 8% black carrot was lowest (p<0.001). As the content of black carrot increased, the L value decreased and the a, b value increased. The texture analysis results showed that the hardness and chewiness to decrease as the amount of black carrot increased (p<0.05). Evaluation of consumer acceptability revealed that the 4% black carrot groups had a higher score in respect to overall preference and taste to the other groups (p<0.05). For antioxidant activities, both total phenolic compounds content and DPPH were increased (p<0.001) as the amount of added black carrot was increased. As a result, it can be concluded that adding the black carrot to patties in processing can improve antioxidant activities and quality of the patties. Considering various aspects of quality, the suitable amount is 4% of total weight.

• 한국축산식품학회지
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• 제34권4호
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• pp.472-481
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• 2014

The purpose of this study was to assess red beet as a natural colorant in emulsified pork sausage and to investigate the effect of red beet on quality characteristics of emulsified pork sausage during 20 d of cold storage. Red beet was prepared as a powder and a substitute with sodium nitrite at 0.5% and 1.0% levels in emulsified pork sausage. Red beet significantly increased the moisture content and pH (p<0.0001) and affected color traits. Lightness of emulsified pork sausage decreased by the addition of red beet powder (p<0.01), whereas lightness with red beet treatments slightly increased during 20 d of cold storage at $4^{\circ}C$ (p<0.05). Redness dramatically increased with red beet powder (p<0.0001). Color by sensory evaluation also showed a significant effect from red beet addition (p<0.05), whereas the other sensory properties such as flavor, tenderness, juiciness, and overall acceptability were not affected by the addition of red beet powder (p>0.05). Texture and 2-thiobabituric acid reactive substance were also not affected by red beet addition (p>0.05). Therefore, red beet could be a good natural colorant in emulsified pork sausage but it needs additional processing, such as betalain concentration and extraction as a juice, to be used as an antioxidant in meat products.