• Food Science and Biotechnology
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• 제14권1호
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• pp.152-163
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• 2005

Lipid peroxidation is a primary cause of quality deterioration in meat and meat products. Free radical chain reaction is the mechanism of lipid peroxidation and reactive oxygen species (ROS) such as hydroxyl radical and hydroperoxyl radical are the major initiators of the chain reaction. Lipid peroxyl radical and alkoxyl radical formed from the initial reactions are also capable of abstracting a hydrogen atom from lipid molecules to initiate the chain reaction and propagating the chain reaction. Much attention has been paid to the role of iron as a primary catalyst of lipid peroxidation. Especially, heme proteins such as myoglobin and hemoglobin and "free" iron have been regarded as major catalysts for initiation, and iron-oxygen complexes (ferryl and perferryl radical) are even considered as initiators of lipid peroxidation in meat and meat products. Yet, which iron type and how iron is involved in lipid peroxidation in meat are still debatable. This review is focused on the potential roles of ROS and iron as primary initiators and a major catalyst, respectively, on the development of lipid peroxidation in meat and meat products. Effects of various other factors such as meat species, muscle type, fat content, oxygen availability, cooking, storage temperature, the presence of salt that affect lipid peroxidation in meat and meat products are also discussed.

• 한국축산식품학회지
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• 제42권5호
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• pp.744-761
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• 2022

The liquid chromatography mass spectrometry (LC-MS)-based metabolomic and lipidomic methodology has great sensitivity and can describe the fingerprint of metabolites and lipids in pork and beef. This approach is commonly used to identify and characterize small molecules such as metabolites and lipids, in meat products with high accuracy. Since the metabolites and lipids can be used as markers for many properties of a food, they can provide further evidence of the foods authenticity claim. Chromatography coupled to mass spectrometry is used to separate lipids and metabolites from meat samples. The research data usually is compared to lipid and metabolite databases and evaluated using multivariate statistics. LC-MS instruments directly connected to the metabolite and lipid databases software can be used to assess the authenticity of meat products. LC-MS has good selectivity and sensitivity for metabolomic and lipidomic analysis. This review highlighted the combination of metabolomics and lipidomics can be used as a reference for analyzing authentication meat products.

• 한국환경보건학회지
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• 제39권6호
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• pp.532-540
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• 2013

Background: Exposure factors for consumer products have been developed since the 1980s. Such exposure factors are important in risk assessment. Since the exposure/use patterns of consumer products in a country may reflect its respective cultural, meteorological, and socio-economic circumstances, unique Korean exposure factors for consumer products are needed. Such exposure factors are required for newly-enacted chemical regulations in Korea. For this review, published papers and survey reports on exposure factors of consumer products were examined for their assessment methodologies. Results: Investigation into exposure factors for consumer products used a variety of methods: home visit, online, telephone, and mail surveys using questionnaires; face to face interviews; modeling using a constructed database; and direct measurement. To collect more accurate exposure information or to check the reliability of the sampling method, some studies were repeated using the same questionnaire, in-home observation, direct measurement of usage, and videotaping. In Korea, nationwide exposure surveys were conducted five times over five years to obtain Korean exposure factors. However, with the exception of the $5^{th}$-year study, the surveys were online questionnaires and only the $5^{th}$-year study validated the accuracy of exposure information by re-visits and direct measurement. Conclusion: Accurate exposure factors are an essential part of risk assessment to assure safe use of consumer products. For better and safer management of consumer products, accurate exposure factors in Korea should be assessed for various exposure pathways.

• 한국축산식품학회지
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• 제44권4호
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• pp.739-757
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• 2024

Camel milk plays a critical role in the diet of peoples belongs to the semi-arid and arid regions. Since prehistoric times, camel milk marketing was limited due to lacking the processing facilities in the camel-rearing areas, nomads practiced the self-consumption of raw and fermented camel milk. A better understanding of the techno-functional properties of camel milk is required for product improvement to address market and customer needs. Despite the superior nutraceutical and health promoting potential, limited camel dairy products are available compared to other bovines. It is a challenging impetus for the dairy industry to provide diversified camel dairy products to consumers with superior nutritional and functional qualities. The physicochemical behavior and characteristics of camel milk is different than the bovine milk, which poses processing and technological challenges. Traditionally camel milk is only processed into various fermented and non-fermented products; however, the production of commercially important dairy products (cheese, butter, yogurt, and milk powder) from camel milk still needs to be processed successfully. Therefore, the industrial processing and transformation of camel milk into various products, including fermented dairy products, pasteurized milk, milk powder, cheese, and other products, require the development of new technologies based on applied research. This review highlights camel milk's processing constraints and techno-functional properties while presenting the challenges associated with processing the milk into various dairy products. Future research directions to improve product quality have also been discussed.

• 한국축산식품학회지
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• 제44권2호
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• pp.284-298
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• 2024

Restructured meat (RM) products are gaining importance as an essential component of the meat industry due to consumers' interest in health benefits. RM products imply the binding or holding of meat, meat by-products, and vegetable proteins together to form a meat product with meat's sensory and textural properties. RM products provide consumers with diversified preferences like the intake of low salt, low fat, antioxidants, and high dietary fiber in meat products. From the point of environmental sustainability, RM may aid in combining underutilized products and low-valued meat by adequately utilizing them instead of dumping them as waste material. RM processing technique might also help develop diversified and new hybrid meat products. It is crucial to have more knowledge on the quality issues, selection of binding agents, their optimum proportion, and finally, the ideal processing techniques. It is observed in this study that the most crucial feature of RM could be its healthy products with reduced fat content, which aligns with the preferences of health-conscious consumers who seek low-fat, low-salt, high-fiber options with minimal synthetic additives. This review briefly overviews RM and the factors affecting the quality and shelf life. Moreover, it discusses the recent studies on binding agents in processing RM products. Nonetheless, the recent advancements in processing and market scenarios have been summarized to better understand future research needs. The purpose of this review was to bring light to the ways of sustainable and economical food production.

• 한국식생활문화학회지
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• 제38권4호
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• pp.191-202
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• 2023

Food upcycling has emerged as an effective approach to sustainably utilize the food waste generated within the food supply chain. This review article examines upcycled food with respect to its definition, consumers' knowledge and perception on it, and the process by which by-products from the food supply chain are utilized for the creation of upcycled food products. The definition of upcycled food varied among manufacturers, research institutions, and the Upcycled Food Association, depending on the specific values and objectives of each sector. This has resulted in the use of different keywords to highlight the distinctive characteristics of their respective interpretations of upcycled food. This review also summarizes the various consumer traits that can influence the awareness and acceptance of upcycled food, encompassing functional, empirical and emotional, symbolic and self-expressive, and economic benefits. Additionally, the review presents strategies to utilize by-products produced in large quantities in Korea, while also addressing the control of hazardous components to ensure biological or chemical safety and the changes in nutritional value that may occur during the utilization of these byproducts.

• 한국버섯학회지
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• 제15권4호
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• pp.155-163
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• 2017

Mushrooms and their extracts including purified ingredients, are currently used as foods, functional foods (and/or nutraceuticals), and medicines. These products have numerous bioactive compounds such as polysaccharides (mainly ${\beta}$-glucans), glycoproteins, nucleotide analogs, terpenoids, and polyphenols, which have exhibited antioxidant, antimicrobial, anticancer, antiviral, anti-obesity, and immunomodulatory activities. In this review, we discuss the current information on the biactivities of 10 popular mushrooms in Korea. We also summarize the information on mushrooms and the active compounds derived from them, as well as mushroom-based products such as foods, functional foods, and medicines. We believe this review could provide useful information for scientists and consumers who seek to develop new products and promote healthy food habits and lifestyle.

• 경영과학
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• 제27권2호
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• pp.97-108
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• 2010

Previous studies have shown that country image affects consumers' valuation of products. Based on a literature review this paper identifies five dimensions (economic, political, relational, people and cultural image) and purifies them with Exploratory Factor Analysis (EFA) and Confirmatory Factor Analysis (CFA). The data was gathered by using a structured questionnaire from 252 Korean consumers. Among the five dimensions of country image, this paper derives the three factors of country image for four countries (The United States, Japan, Australia, and China) - economic, relational, and cultural image. Then it examines the impacts of the three dimensions of country image on consumers' purchase intention of two industry types : industrial products vs. agricultural products. The result shows there is no difference between both of the two types in the impacts of country image on purchase intention. This implies that for managing the country image it not necessary to develop a communication strategy which is differentiated by industry types.

• 한국시스템다이내믹스연구
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• 제16권4호
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• pp.103-128
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• 2015

This study investigated dynamic causal relationship between CSR implementation and consumption of environmentally friendly fashion products through systems thinking. Based on literature review and empirical research, we drew causal loop diagram for CSR implementation in environmentally friendly fashion product industry. By analyzing feedback loops, we found that companies and consumers interact in the process of CSR activities. In the process of CSR implementation, companies and consumers are closely related and affect each other as stimuli and prior condition. This study suggests that companies adopt push strategy to actively create demand by developing and promoting environmentally friendly fashion products and that companies communicate with consumers in order to be recognized and rewarded by consumers for their CSR activities. In addition, this study suggests that consumers not only support companies of CSR activities but also actively boycott anti-environmental companies by collective action.

• 공업화학
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• 제28권1호
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• pp.17-22
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• 2017

본 총설에서는 마이크론 사이즈 이하 제품에 대한 최적화적인 화학공정의 스케일업을 위한 전략을 소개한다. 최적화된 화학공정의 스케일업을 위해 구해야 할 스케일업 인자의 정의와 이를 도출하는 방법을 소개하였으며, 특히 무반응 시스템, 유반응 시스템으로 분류하여 각각에 대해 서로 다른 스케일업 인자를 찾은 기준을 소개하고, 예시를 들어 논의하였다. 본지에서 소개된 스케일업 인자를 구하는 방법론이 마이크론 사이즈 이하 제품에 대한 화학공정을 스케일업하고자 하는 엔지니어들에게 초기 지침서가 될 것으로 기대된다.