• 한국식생활문화학회지
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• 제14권4호
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• pp.385-393
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• 1999

The purpose of this paper on Hoe (raw beef) is to investigate various kinds of its recipes, with equal focus on seasonings and sauces as well as its main and sub ingredients. The recipes of Hoe can be broadly classified into four large groups such as Salkogi Hoe(Red meat Hoe), Hankazi Naechang-yook Hoe(made from internal organs), Jap Hoe(1)(miscellaneous Meat Hoe) and Jap Hoe(II)(rolled with a whole pinenut) while the cook books written before 1945 indicate that the number of recipes reaches up to 21. The recipe of Salkogi Hoe comprises following three steps. Cut raw beef into thin strips and season them if necessary, then sprinkling sufficient pinenut powder on the strips. Its main sauce is hot pepper paste with vinegar. The recipe of Hankazi Naechang-yook Hoe uses kidney, manyplies, liver and tripes as main ingredients. Kidney should be thinly sliced with mixture of salt, seasame salt, seasame oil, and pepper as its seasonings. Regarding Manyplies, liver and tripes, there exists two possible ways to season them after cutting into strips. You can season with sesame oil and pepper or only with salt. Main ingredients of Jap Hoe(I) consist of beef, pork, kidney, manyplies, liver and tripes, among which minimum two ingredients are selected. Ingredients selected are sprinkled with pinenut powder after cutting into thin strips. And Hot pepper paste with vinegar is used as main sauce. The recipe of Jap Hoe(II) is to cut manyplies into pieces of 2Cm by 5 Cm without removing their black part and roll each piece with a whole peanut in such a manner that the peanut sticks from rolled piece.

• Journal of Preventive Medicine and Public Health
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• 제38권4호
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• pp.482-488
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• 2005

Objectives : We conducted an investigation on 14 cases of brucellosis in Gyeongsangbuk-do during 2003-2004 to understand the source of infection and the transmission routes of brucellosis. Methods : The authors visited the each of the health centers and we examined the patients, their written epidemiologic questionnaire and the occurrence of bovine brucellosis. We visited the patients' living and work areas, and we examined their occupations, the date they developed symptoms, the progress of their symptoms, whether or not they were treated, their current status, whether or not they consumed raw milk and raw meat, and if their work was related to cattle breeding and the related details. We reviewed the results of the blood tests and medical records and we examined the cattle's barn. Results : There were 3 patients in 2003 and 11 patients in 2004. All of their brucella antibody titer exceeded 1:160. The patients' symptoms were fever, myalgia, malaise, chills and an influenza-like illness, but the clinical signs were absent on the medical records. Brucella abortus were cultured from 3 of the patients' blood samples. Conclusions : When the authors discovered the transmission routes, they were divided into 4 different sorts. The first route was related to cattle birth such that patients touched the calves or placentas that were infected with the Brucella species. The second route was related to performing artificial insemination on the cattle and the semen that was used for artificial insemination. The third route was due to the ingestion of raw meat and milk. The last route was due to sexual intercourse between the patients.

• 한국식품조리과학회지
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• 제4권2호
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• pp.11-19
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• 1988

밀 단백 분말을 주재료로 한 인조육을 제조할 때 첨가재료의 첨가량이 품질 특성에 영향을 주는 요인을 분석한 결과는 다음과 같다. 1. 첨가 재료의 첨가량에 따른 영향으로 호두는 글루텐 인조육의 색에 가장 크게 영향을 주었으며, 호두 첨가량이 증가함에 따라 경도, 응집성 및 저작성은 감소의 경향을 나타냈고, 탄력성과 보수성은 대체로 증가하였는데, 호두를 30% 첨가할 때 쇠고기의 측정치에 근접하였다. 2. 식용유의 종류와 첨가량 및 흔합 방법은 색, 전단력, 경도 및 저작성에 영향을 주지 않았으나, 응집성은 유의적인 차이를 나타냈다. 3. 소금의 첨가량이 증가하면 경도와 저작성이 증가하였고, 전단력과 보수성에는 영향을 미치지 않았으며, 소금을 2% 첨가한 시료가 경도, 탄력성, 응집성 및 저작성에서 가장 쇠고기의 특성에 근접하였다. 4. 양파의 첨가량이 증가하면 경도와 저작성은 낮아졌고, 색과 응집성은 양파를 10% 첨가하였을 때 가장쇠고기 의 특성 에 근접하였다.

• 한국식품위생안전성학회지
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• 제20권3호
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• pp.147-158
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• 2005

본 식품안전 설문지 조사 연구는 가정에서 주부들이 육류, 가금류, 어패류, 날달걀, 육류 가공 식품, 신선한 과일과 야채와 같은 잠재적 위험성 식품을 취급하는 류관 및 섭취방법을 알아보기 위해 행해졌다. $40\%$ 이상의 응답자가 잠재적 위험성 식품을 다룬 후 손은 비누를 사용하지 않고 씻거나 행주로 닦는다고 대답하였다. 과반수 이상의 응답자가 날달걀이 가지고 있는 잠재적 위험성을 인식함이 없이 완전히 조리가 되지 않은 달걀 요리를 먹었다고 하였다. 특히, 날달걀을 깨뜨린 후 $34.0\%$가 손을 세척 하지 않아 날달걀을 다루는 동안 교차 오염의. 위험성이 높음을 나타내었다 채소, 과일의 세척은 $60\%$ 이상의 조사 대상자가 흐르는 물에 그냥 닦는다고 응답하였다 지난 1년 간 잠재적 위험성을 지닌 음식의 섭취를 살펴보면, ‘생선 초밥이나 회'와 ’생굴‘의 섭취가 $78.9\%$와 $45.2\%$로 각각 높게 나타났다. 본 연구 결과에 따르면 많은 주부들이 잠재적 위험성 식품을 취급하고 섭취할 때 특히 '교차 오염', 냉각 습관', ’냉장 보관기간', ‘섭취 방법' 등에서 안전하지 못한 행동들 함으로써 많은 위험성이 내재되어있음을 보였다. 따라서 자녀를 둔 주부들의 학교 급식 참여도를 고려할 때, 주부들이 안전하게 잠재적 위험성 식품을 다루도록 하기 위해 주부들을 위한 식품안전 교육프로그램이 필요하다.

• 한국동물위생학회지
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• 제35권3호
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• pp.215-222
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• 2012

Species-specific $TaqMan^{(R)}$ probe-based real-time PCR assays were developed for detection of beef, pork, chicken, duck, goose and turkey. The primer and probe sets used in this study were designed to be complementary to fibroblast growth factor (FGF) for cattle and pig, mitochondrial NADH dehydrogenase (ND) subunit 3 and ND2 for chicken and duck, 12S rRNA for goose and turkey, respectively. As internal positive control we used conserved region in the ribosomal 18S RNA gene to ensure the accuracy of the detection of target DNA by real-time PCR. We confirmed that real-time PCR assays with the primer and probe sets were positive for cattle, pig and chicken intended target animal species with no cross-reactivity with other non-target animal species. Only >50 ng DNA of beef show cross-reactivity in the determination of duck. Using species-specific primer and probe sets, it was possible to detect amounts of 0.1 ng DNA of cattle and pig, 1.0 pg DNA of chicken, duck and turkey, and 0.1 pg DNA of goose for raw samples, respectively. The detection limits were 0.1 ng DNA of cattle, 1.0 ng DNA of pig and 1.0 pg DNA of chicken for DNA mixtures (beef, pork and chicken) extracted from heat-treated ($121^{\circ}C$/5 min) meat samples. In conclusion, it can be suggested that the $TaqMan^{(R)}$ probe-based assay developed in this study might be a rapid and specific method for the identification of meat species in raw or cooked meat products.

• 한국식품영양학회지
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• 제17권3호
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• pp.313-321
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• 2004

Maillard reaction을 이용하여 제조한 여러 종류의 reaction meat flavor로부터 함유황 이원자고리 화합물을 분리, 농축한 다음 GC와 GC-MSD를 이용하연 함유황 이원자고리 화합물의 profile을 얻어 성분의 확인 및 정량분석을 시도하여 다음과 같은 결론을 얻었다. 1. Reaction meat flavor의 함유황 이원자고리 화합물의 profile을 조사한 결과 7종의 thiozole과 11종의 thiophene을 동정 할 수 있었으며, thiophene, thinzolidine, 4-methyl-5-thiazole ethanol이 주요 생성 화합물이었다. 2. 함유황 이원자고리 화합물의 경우 반응조건(온도, 시간)의 변화에 따라 생성성분의 종류에는 거의 차이가 없었지만 그 양에 있어서는 상당한 차이가 나타났고, 반응온도가 높을수록, 반응시간이 길수록 구조가 복잡한 함유황 이원자고리 화합물과 caramellike note를 갖는 함산소 이원자고리 화합물이 보다 많이 생성되었으며, 반대로 반응온도가 낮고 반응시간이 짧을수록 함유황이 원자고리 화합물의 생성이 비교적 적었다. 3. 수분함량 50%, 반응온도 10$0^{\circ}C$, 반응시간 2시간의 반응조건에서 thiophene과 thiazole 같은 비교적 구조가 단순한 함유황 이원자고리 화합물의 생성율이 가장 높았으며, reaction meat flavor의 발현을 위하여는 10$0^{\circ}C$ 이내의 온도에서 2시간을 넘기지 않고 반응시키는 것이 좋았다. 4. 수분함량이 낮으면 반응온도 및 시간을 낮고 짧게, 수분함량이 높을수록반응온도 및 시간은 높고 길게 반응시키는 등 수분함량은 반응온도 및 시간과 밀접한 관계에 있으므로 수분함량에 따라 반응조건을 변화시킴으로써 일정한 flavor profile을 계속하여 얻을 수 있었다. 이와 같이 원료를 단순화하여 reaction meat flavor를 제조한 다음 함유황 이원자고리 화합물을 추출, 분리, 농축하여 분석함으로써 향료산업 및 조미식품산업에서 reaction meat flavor의 생산에 필요한 하나의 방향을 제시할 수 있었다.

• 한국가금학회지
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• 제48권4호
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• pp.217-225
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• 2021

국내 시중에서 유통되는 상용 육계 및 토종닭인 한협 3호, 우리맛닭 1, 2호 간의 품질특성 및 지방산 조성을 비교하는 것을 목적으로 수행된 본 연구에서, 육계와 각 토종닭은 서로 다른 품질특성을 나타냈다. 특히, 우리맛닭 1호 닭가슴살의 경우 토종닭 중 불포화지방산을 가장 많이 함유한 것이 특징이었으며, 우리맛닭 2호 닭가슴살은 육계 및 기존 토종닭에 비해 전단력이 낮고, 우리맛닭 1호 다리살은 육계보다 감칠맛에 영향을 미치는 arachidonic acid, docosahexaenoic acid의 함량이 유의적으로 높은 특성을 나타냈다. 따라서, 신품종 우리맛닭 1, 2호는 기존의 육계와 토종닭과 구별되는 품질 특성을 보이고 있어, 본 연구결과는 토종닭에 대한 기초 자료로 활용될 수 있을 것으로 생각한다.

• 대한본초학회지
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• 제30권5호
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• pp.23-28
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• 2015

Objectives : The aim of this study is to investigate cell viability, anti-inflammatory, antioxidant, immunoenhancing activity using various extracts of Yeonsan Ogye.Methods : In order to evaluate cytotoxicity, MTT assay was performed. We investigated production levels of pro-inflammatory cytokines such as tumor necrosis factor (TNF)-αand interleukin (IL)-6, and nitric oxide(NO) in LPS-induced RAW 264.7 cells. NO production in RAW 264.7 cells was measured by using Griess reagent. Cytokines including IL-6 and TNF-αwere measured by Luminex and ROS was measured by Flow cytometry.Results : No cytotoxicity of various extracts of Yeonsan Ogye was observed in RAW 264.7 cells. Productions of ROS in RAW 264.7 cells were increased from extraction of bones and decreased from extraction of skin. Also, productions of NO in RAW 264.7 cells were increased to bone extract and decreased at skin extract. In addition, productions of pro-inflammatory cytokines (IL-6 and TNF-α) in LPS-induced RAW 264.7 cells were decreased at skin, meat extracts, respectively. Finally, the levels of immune-related cytokines (IL-6 and TNF-α) were increased compared to those of the normal group.Conclusions : It is concluded that Yeonsan Ogye extracts seem to have significant biological activities likes anti-inflammatory, antioxidant, immuno-enhancing etc. These results may be developed as a raw material for new health food and new therapeutics to ease the symptoms related with inflammatory and oxidative stress. In terms of oriental traditional medicine, we expect that it contribute to building of EBM (Evidence-Based Medicine) from the this result.

• 한국대기환경학회지
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• 제30권1호
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• pp.18-25
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• 2014

This study was performed to develop the source profiles for fine particles ($PM_{2.5}$) emitted from the meat cooking. The characterization of fine particles emitted from beef cooking showed comparably high level of carbon (75%) which mainly composed of OC (73%) and EC (2.3%). Also the level of $K^+$, $Cl^-$, K, Cl, and $Na^+$ has been diagnosed to be relatively high, mainly caused by the Korean spice with sodium component. The cooking of pork showed similar trend to the beef, resulting high level of OC, EC, $K^+$, $Cl^-$, K, Cl, and $Na^+$ as the major components of fine particles. The high proportions of metal's ingredient such as Zn and Pb have been spotted to be 0.463% and 0.386%, respectively. The higher ratio of OC has been collected for raw pork belly meat compared to seasoned meat in respond to presence of fat. The cooking of chicken and duck brought similar data that OC, $K^+$, K, $Cl^-$, Cl, EC, $NO_3{^-}$, and $SO{_4}^{2-}$ were main components of fine particles. The one notable feature is that Zn and Pb showed to be almost absent.

• Asian-Australasian Journal of Animal Sciences
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• 제12권8호
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• pp.1246-1250
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• 1999

Rabbits (48) of Soviet chinchilla (24) and White giant (24) were fed from 6 weeks to 12 weeks of age intensively on either of four isonitrogenous - isocaloric diets containing 0 ($D_1$), 5($D_2$), 10($D_3$) and 20($D_4$) percent raw neem seed kernel cake (NSKC), respectively as per NRC (1977) requirements in a Randomized block design and slaughtered at the end to find out differences in their carcass traits due to NSKC feeding. Dietary treatment had no significant effect on weight of edibles and inedibles and their percentages and dressing percentage in terms of carcass, carcass with pluck and carcass with pluck and head. Similarly, the meat-bone ratio of various primal cuts and overall carcass, yield of edibles per unit of inedibles and eye muscle area were not influenced due to the dietary variations. Chemical composition of fresh meat, and organoleptic evaluation of cooked meat with and without salt did not vary significantly due to incorporation of NSKC in the diets. The rabbits fed 20% NSKC ($D_4$) though consumed more (p<0.05) DM and DE per kg meat production, the intake of crude protein and total digestible nutrients was similar with other dietary treatments. Feed cost per unit meat production was, however, lower on 5 and 10% NSKC containing diets by 7.75 and 12.56%, respectively, as compared to deoiled ground nut cake containing control diet. It appears that NSKC could be used as a wholesome vegetable protein supplement upto 10% in diet of rabbits without any adverse effect on commercial carcass traits.